Gastronomica Reader [Kõva köide]

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  • Formaat: Hardback, 376 pages, kõrgus x laius x paksus: 254x197x28 mm, kaal: 1542 g, 46 color illustrations, 14 b-w photographs, 4 line illustrations
  • Ilmumisaeg: 19-Feb-2010
  • Kirjastus: University of California Press
  • ISBN-10: 0520259394
  • ISBN-13: 9780520259393
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  • Formaat: Hardback, 376 pages, kõrgus x laius x paksus: 254x197x28 mm, kaal: 1542 g, 46 color illustrations, 14 b-w photographs, 4 line illustrations
  • Ilmumisaeg: 19-Feb-2010
  • Kirjastus: University of California Press
  • ISBN-10: 0520259394
  • ISBN-13: 9780520259393
Teised raamatud teemal:
Described on Saveur's Top 100 List as "At the top of our bedside reading pile since its inception in 2001," the award-winning Gastronomica: The Journal of Food and Culture is a quarterly feast of truly exceptional writing on food. Designed both to entertain and provoke, The Gastronomica Reader now offers a sumptuous sampling from the journal's pages-including essays, poetry, interviews, memoirs, and an outstanding selection of the artwork that has made Gastronomica so distinctive. In words and images, it takes us around the globe, through time, and into a dazzling array of cultures, investigating topics from early hominid cooking to Third Reich caterers to the Shiite clergy under Ayatollah Khomeini who deemed Iranian caviar fit for consumption under Islamic law. From an incisive look at Christian diet movements to an analysis of cooking shows as pornography, these challenging, engaging offerings are often unexpected. Informed throughout by a keen sense of the pleasures of eating, tasting, and sharing food, The Gastronomica Reader will inspire readers to think seriously, widely, and deeply about what goes onto their plates.

Gastronomica is a winner of the Utne Reader's Independent Press Award for Social/Cultural coverage


Arvustused

"A volume to browse and absorb." New York Times "This volume should absorb anyone with an appetite for unconventional food writing." STARRED REVIEW Publishers Weekly "It is easy to get quickly drawn in and once you do, it is difficult to put this book down." -- Andrea Rappaport San Francisco Book Review "Delights in manners ranging from the poetic to the political." Bookforum "The gloriously illustrated Gastronomica reader is a every bit as good as it looks." Times Literary Supplement (TLS)

Editor's Introduction 1(9)
appetites
Women Who Eat Dirt
10(13)
Susan Allport
Badlands: Portrait of a Competitive Eater
23(11)
John O'Connor
``Don't Eat That'': The Erotics of Abstinence in American Christianity
34(17)
R. Marie Griffith
A Shallot
51(3)
Richard Wilbur
the family table
Delicacy
54(6)
Paul Russell
The Unbearable Lightness of Wartime Cuisine
60(15)
A. Marin
One Year and a Day: A Recipe for Gumbo and Mourning
75(12)
James Nolan
The Prize Inside
87(2)
Toni Mirosevich
Messages in a Bottle
89(11)
Barbara Kirshenblatt-Gimblett
dinner, 1933
100(4)
Charles Bukowski
social constructs
Otto Horcher, Caterer to the Third Reich
104(12)
Giles MacDonogh
The Cooking Ape: An Interview with Richard Wrangham
116(13)
Elisabeth Townsend
How Caviar Turned Out to Be Halal
129(10)
H. E. Chehabi
``La grande bouffe'': Cooking Shows as Pronography
139(10)
Andrew Chan
Recipe for S & M Marmalade
149(3)
Judith Pacht
the art of food
Man Ray's Electricite
152(6)
Stefanie Spray Jandl
Food + Clothing =
158(12)
Robert Kushner
Vik Muniz's Ten Ten's Weed Necklace
170(4)
Vanessa Silberman
Zhan Wang: Urban Landscape
174(4)
John Stomberg
The First Still Life
178(4)
Lawrence Raab
personal journeys
Waiting for a Cappuccino: A Brief Layover along the Spice Trail
182(5)
Carolyn Theriault
Include Me Out
187(3)
Fred Chappell
Evacuation Day, or A Foodie is Bummed Out
190(4)
Merry White
Ripe Peach
194(4)
Louise Gluck
how others eat
My McDonald's
198(4)
Constantin Boym
Great Apes as Food
202(10)
Dale Peterson
The Bengali Bonti
212(6)
Chitrita Banerji
The Best ``Chink'' Food: Dog Eating and the Dilemma of Diversity
218(16)
Frank H. Wu
close to the earth
Organic in Mexico: A Conversation with Diana Kennedy
234(13)
L. Peat O'Neil
Mr. Clarence Jones, Carolina Rice Farmer
247(8)
Jennie Ashlock
``GM or Death'': Food and Choice in Zimbia
255(12)
Christopher M. Annear
Wine, Place, and Identity in a Changing Climate
267(10)
Robert Pincus
Episode with a Potato
277(3)
Eric Ormsby
technologies
A Plea for Culinary Modernism: Why We Should Love New, Fast, Processed Food
280(13)
Rachel Laudan
The Patented Peanut Butter and Jelly Sandwich: Food as Intellectual Property
293(9)
Anna M. Shih
The Clockwork Roasting Jack, or How Technology Entered the Kitchen
302(12)
Jeanne Schinto
Grinding Away the Rust: The Legacy of Iceland's Herring Oil and Meal Factories
314(12)
Chris Bogan
pleasures of the past
A la recherche de la tomate perdue: The First French Tomato Recipe?
326(6)
Barbara Santich
The Egg Cream Racket
332(13)
Andrew Coe
Frightening the Game
345(2)
Charles Perry
Alkermes: ``A Liqueur of Prodigious Strength''
347(9)
Amy Butler Greenfield
Food for Thought
356(2)
Eamon Grennan
Acknowledgments 358(1)
Contributors 359(6)
Illustration Credits 365
Darra Goldstein is Editor-in-Chief of Gastronomica: The Journal of Food and Culture and Francis Christopher Oakley Third Century Professor of Russian at Williams College. She is the author of The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia (UC Press; winner of the International Association of Culinary Professionals' 1994 Julia Child Cookbook of the Year Award), among other books.

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