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Profiles from the Kitchen : What Great Cooks Have Taught Us about Ourselves and Our Food /
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Lexington :
University Press of Kentucky,
2006.
|
| Colección: | Book collections on Project MUSE.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- The Lost Connections to Our Food
- James Beard: The Dean of American Cookery
- M.F. K. Fisher: An Ongoing Conversation
- Paul and Julia Child: Mastering More than the Art of French Cooking
- Elizabeth David: Writing Sensually about Food and Culture
- Mama Dip: A Lifetime of Cooking
- Eugene Walter: A Troubadour from the Kitchen
- Susan Spicer: Resolute Dedication to a Craft
- Carol Petrini: Creating Space for Individuality in a World of Mass Production
- Angus Campbell: A Hundred Thousand Welcomes from a Passionate Teacher
- Rick Deann, and Lanie Bayless: Promoting Flavor and the Appreciation of an Authentic Cuisine
- Father Dominic Garramone, OSB: Food and Cooking as an Expression of Spirituality
- John T. Edge: Narrative as a Way to Understand Food and Society
- The Rediscovery of Ourselves and Food.