Did you know that Adolf Hitler was a vegetarian and his longtime private chef was Jewish? What dish played an integral role in Marilyn Monroe's unsuccessful bid to woo back Bobby Kennedy? Part historical narrative and part grilling...
Gastronomy
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Auteur:Caldwell, AndrewSommaire: -
Auteur:Lebovitz, DavidSommaire:An American pastry chef living in Paris shares his deliciously funny, offbeat, and irreverent look at the city of lights.
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Auteur:El-Waylly, SohlaSommaire:A collection of the year's top food writing, selected by guest editor Sohla El-Waylly and series editor Silvia Killingsworth. Culinary creator, writer and community advocate, Sohla El-Waylly selects the best twenty articles...
- Auteur:Bourdain, AnthonySommaire:
Over the years, much has changed for the subculture of chefs and cooks, for the restaurant business--and for Anthony Bourdain. Bourdain explores these changes, moving back and forth from the author's bad old days to the present....
- Auteur:Mah, AnnSommaire:
When journalist Ann Mah's diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called...
- Auteur:Dunlop, FuchsiaSommaire:
The world's most sophisticated gastronomic culture, brilliantly presented through a banquet of thirty Chinese dishes. Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad,...
- Auteur:Spence, CharlesSommaire:
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating-and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining...
- Auteur:Mayle, PeterSommaire:
In French Lessons, Mayle broadens his horizons and sets out on a gastronomic voyage to every region of France, ready to eat and drink his way into blissful oblivion. Along the way, Mayle unearths rare local delicacies, irresistible...
- Auteur:Campbell, JonahSommaire:
What hidden evasions and exclusions lie behind the subtle perfection of the BLT? What is the etymology of the croissant? Why did we drink all that Bud Lite Lime? What did you do to my face? This collection of writing by Jonah Campbell-...
- Auteur:Campbell, JonahSommaire:
In this series of thoughtful essays and stink-eyed observations, Jonah Campbell explores food and drink in the modern world, from pig heads and whisky to fine wine and French gastronomy, Nigella Lawson to David Cronenberg, with a trail...
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Auteur:Barber, JosephSommaire:Published in 1866 in New York, Crumbs From the Round Table is a collection of epicurean poetry, editorials, and articles from a culinary critic of the day, Joseph Barber. In his book, Barber describes himself as writing “that which he...
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Auteur:Jacobsen, RowanSommaire:Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other' Why is salmon from Alaska's Yukon River the richest in the world' Why does one underground cave in Greensboro, Vermont,...
