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the passionate epicure: The Passionate Epicure Marcel Rouff, 2002-08-06 In the classic French novel The Passionate Epicure, Marcel Rouff introduces Dodin-Bouffant, a character based loosely on Anthelme Brillat-Savarin, an infamous bachelor and epicure dedicated to the high arts: the art of food and the art of love. This edition contains a Preface by Lawrence Durrell and a new Intro-duction by Jeffrey Steingarten, the food critic for Vogue magazine and author of the bestselling book The Man Who Ate Everything. |
the passionate epicure: The Passionate Epicure Marcel Rouff, 2001 |
the passionate epicure: The Passionate Epicure. La Vie Et la Passion de Dodin-Bouffant, Gourmet, Translated by Claude. With a Pref. by Lawrence Durrell; Illustrated by Charles Mozley Marcel Rouff, |
the passionate epicure: New York Magazine , 1972-07-31 New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea. |
the passionate epicure: La Vie Et la Passion de Dodin-Bouffant, Gourmet. The Passionate Epicure ... Translated by Claude ... Illustrated by Charles Mozley Marcel ROUFF, Lawrence Durrell, 1961 |
the passionate epicure: Durrell and the City Donald P. Kaczvinsky, 2012 Durrell and the City commemorates the fiftieth anniversary of the publication of The Alexandria Quartet with a collection of fourteen new essays by a group of international scholars and critics. The collection provides a critical consideration of Durrell's urban landscapes, from the London of his early novels to Avignon during World War II in his last great series, while focusing on the place that made him famous--the city of Alexandria--in order to provide a reassessment of his career and achievement. |
the passionate epicure: Modernism and Food Studies Jessica Martell, Adam Fajardo, Philip Keel Geheber, 2019-01-09 Transnational in scope, this much-needed volume explores how modernist writers and artists address and critique the dramatic changes to food systems that took place in the early twentieth century. During this period, small farms were being replaced with industrial agriculture, political upheavals exacerbated food scarcity in many countries, and globalization opened up new modes of distributing culinary commodities. Looking at a unique variety of art forms by authors, painters, filmmakers, and chefs from Ireland, Italy, France, the United States, India, the former Soviet Union, and New Zealand, contributors draw attention to modernist representations of food, from production to distribution and consumption. They consider Oscar Wilde’s aestheticization of food, Katherine Mansfield’s use of eggs as a feminist symbol, Langston Hughes’s use of chocolate as a redemptive metaphor for blackness, hospitality in William Faulkner’s Sanctuary, Ernest Hemingway’s struggles with gender and sexuality as expressed through food and culinary objects, Futurist cuisine, avant-garde cookbooks, and the impact of national famines on the work of James Joyce, Viktor Shklovsky, and Tarashankar Bandyopadhyay. Less celebrated topics of putrefaction and waste are analyzed in discussions of food as both a technology of control and a tool for resistance. The diverse themes and methodologies assembled here underscore the importance of food studies not only for the literary and visual arts but also for social transformation. The cultural work around food, the editors argue, determines what is produced, who has access to it, and what can or will change. A milestone volume, this collection uncovers new links between seemingly disparate spaces, cultures, and artistic media and demystifies the connection between modernist aesthetics and the emerging food cultures of a globalizing world. Contributors: Giles Whiteley | Aimee Gasston | Randall Wilhelm | Bradford Taylor | Sean Mark | Céline Mansanti | Shannon Finck |
the passionate epicure: New York Magazine , 1979-09-10 New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea. |
the passionate epicure: Catalog of Copyright Entries. Third Series Library of Congress. Copyright Office, 1963 Includes Part 1, Number 1: Books and Pamphlets, Including Serials and Contributions to Periodicals (January - June) |
the passionate epicure: Accounting for Taste Priscilla Parkhurst Ferguson, 2006-08-01 French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these accidents to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France became French cuisine. This momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the inventor of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, Accounting for Taste focuses on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself. To Brillat-Savarin's famous dictum—Animals fill themselves, people eat, intelligent people alone know how to eat—Priscilla Ferguson adds, and Accounting for Taste shows, how the truly intelligent also know why they eat the way they do. “Parkhurst Ferguson has her nose in the right place, and an infectious lust for her subject that makes this trawl through the history and cultural significance of French food—from French Revolution to Babette’s Feast via Balzac’s suppers and Proust’s madeleines—a satisfying meal of varied courses.”—Ian Kelly, Times (UK) |
the passionate epicure: French Food Lawrence R. Schehr, Allen S. Weiss, 2013-05-13 More than a book about food alone, French Food uses diet as a window into issues of nationality, literature, and culture in France and abroad. Outstanding contributors from cultural studies, literary criticism, performance studies, and the emerging field of food studies explore a wide range of food matters. |
the passionate epicure: Insatiable Gael Greene, 2006-04-04 Acclaimed restaurant critic Gael Greene dishes up a delectable memoir-complete with her favorite recipes-from a lifelong love affair with food, men, and wine. In 1968, Gael Greene became the restaurant critic of the fledgling New York magazine. Before taking the job, she'd never written a restaurant review in her life. But she was a passionate foodie, and dining in the world's great restaurants on someone else's dime was too enticing to resist. Thus began a remarkable career charting the restaurants that changed the way Americans ate, the chefs who turned cooking into an art form, and the food and wines that launched a culinary revolution. Throughout it all, Gael is convinced that food and sex are inextricably linked, and in this exuberant account of her adventures in sensuous excess, she takes readers on a joyride from the world's best tables, to al fresco lunch with Julia Child and naughty dinners with Craig Claiborne and then to bed with the men she couldn't resist-including a porn star and two Hollywood titans. The recipes she includes reflect the decades, from childhood macaroni-and-cheese to Chocolate Wickedness. Greene's tale of pleasure and heartbreak will make you laugh. It may make you cry. It will certainly make you hungry. |
the passionate epicure: Cooking for Kings Ian Kelly, 2005-09-01 A recipe-enhanced profile of one of history's most prolific culinary writers draws on the subject's memoirs to trace his rise from Paris orphan to international celebrity, a journey during which he traveled throughout Europe and Russia and prepared sumptuous feasts for royal families. Reprint. |
the passionate epicure: Matt Kramer on Wine Matt Kramer, 2010-09-07 Oenophiles know: Matt Kramer is one of the worlds most distinguished and insightful writers on wine. Author of the classic book Making Sense of Wine, Kramer has written about the subject for 32 years-and his full-page column in Wine Spectator has appeared in every issue for the last 14 years. The time is ripe for a retrospective, and here it is, covering topics from terroir to glassware to the various grapes and regions and personalities. Most of the essays are drawn from his work in Wine Spectator and The New York Sun, along with excerpts from his books. The material remains fresh, vibrant, and compulsively readable. |
the passionate epicure: The Epicure's almanac; or, Diary of good living, by B. E. Hill , 1842 |
the passionate epicure: New York Magazine , 1979-09-10 New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea. |
the passionate epicure: The Supper of the Lamb Robert Farrar Capon, 2002-07-02 From a passionate and talented chef who also happens to be an Episcopalian priest comes this surprising and thought-provoking treatise on everything from prayer to poetry to puff pastry. In The Supper of the Lamb, Capon talks about festal and ferial cooking, emerging as an inspirational voice extolling the benefits and wonders of old-fashioned home cooking in a world of fast food and prepackaged cuisine. This edition includes the original recipes and a new Introduction by Deborah Madison, the founder of Greens Restaurant in San Francisco and author of several cookbooks. |
the passionate epicure: Endless Feasts Gourmet Magazine Editors, 2003-04-22 Contributors to endless feasts include: James Beard/Cooking with James Beard: Pasta Ray Bradbury/Dandelion Wine Robert P. Coffin/Night of Lobster Laurie Colwin/A Harried Cook’s Guide to Some Fast Food Pat Conroy/The Romance of Umbria Elizabeth David/Edouard de Pomiane M.F.K. Fisher/Three Swiss Inns Ruth Harkness/In a Tibetan Lamasery Madhur Jaffrey/An Indian Reminiscence Anita Loos/Cocktail Parties of the Twenties George Plimpton/I, Bon Vivant, Who, Me? E. Annie Proulx/The Garlic War Claudia Roden/The Arabian Picnic Jane and Michael Stern/Two for the Road: Havana, North Dakota Paul Theroux/All Aboard! Cross the Rockies in Style |
the passionate epicure: How to Cook Like a Man Daniel Duane, 2012-05-08 Daniel Duane was a good guy, but he wasn't what you might call domestic. Yet when he became a father, this avid outdoorsman was increasingly stuck at home, trying to do his part in the growing household. Inept at so many tasks associated with an infant daughter, he decided to take on dinner duty. He had a few tricks: pasta, soy-sauce-heavy stir-fry... actually, those were his only two tricks. So he cracked open one of Alice Waters's cookbooks, and started diligently cooking his way through it. When he was done with that, there were seven more Waters cookbooks, plus those by Tom Colicchio, Richard Olney, Thomas Keller... and then he was butchering whole animals in his cluttered kitchen. How to Cook Like a Man might be understood as the male version of Julia and Julia. But more than chronicling a commitment to a gimmick, it charts an organic journey and full-on obsession, exploring just what it means to be a provider and a father. Duane doesn't just learn how to cook like a man; he learns how to be one. |
the passionate epicure: Foodscapes, Foodfields, and Identities in the YucatÁn Steffan Igor Ayora-Diaz, 2012-01-01 The state of Yucatán has its own distinct culinary tradition, and local people are constantly thinking and talking about food. They use it as a vehicle for social relations but also to distinguish themselves from “Mexicans.” This book examines the politics surrounding regional cuisine, as the author argues that Yucatecan gastronomy has been created and promoted in an effort to affirm the identity of a regional people and to oppose the hegemonic force of central Mexican cultural icons and forms. In particular, Yucatecan gastronomy counters the homogenizing drive of a national cuisine based on dominant central Mexican appetencies and defies the image of Mexican national cuisine as rooted in indigenous traditions. Drawing on post-structural and postcolonial theory, the author proposes that Yucatecan gastronomy - having successfully gained a reputation as distinct and distant from ‘Mexican’ cuisine - is a bifurcation from regional culinary practices. However, the author warns, this leads to a double, paradoxical situation that divides the nation: while a national cuisine attempts to silence regional cultural diversity, the fissures in the project of a homogeneous regional identity are revealed. |
the passionate epicure: The Gourmands' Way Justin Spring, 2017-10-10 Describes the lives of six Americans who wrote extensively about food and wine as they traveled, explored, immersed themselves in culture, and struggled with their writing careers in France between 1945 and 1974. |
the passionate epicure: The Anatomy of Dessert Edward Bunyard, 2006-06-27 “Filled with quirky surprises and things you would have never thought to ask, Bunyard’s celebration of fruit is endlessly entertaining.” –Mark Kurlansky, author of Salt, Cod, and The Big Oyster When we think of dessert, our mind’s eye sees cakes, pies, and pastries. Yet the truly creative palate imagines things even more tempting, decadent, and, yes, sinful. So claims Edward Bunyard in this delectable paean to the wonderful fruits of the vine, from apples and apricots to gooseberries and strawberries, from pears to the grapes that give us wine. Bunyard, a nurseryman at the turn of the last century, lovingly devotes a chapter to each fruit, sharing a heartfelt disquisition on the many types of strawberries, in which bigger is not always better; revealing how denizens of cooler and warmer climes differ in their perceptions about grapes; and asserting that “immoderate indulgence” in melon has toppled great dynasties and changed the course of history. Bunyard even offers advice on the most delightful wine and fruit pairings, and settles once and for all the debate that has raged for nearly three millennia: Which are tastier, hothouse figs or the outdoor variety. Introduced by Michael Pollan, The Anatomy of Dessert is a cornucopia of wisdom that’s never out of season. It is time again to savor this classic work, first published in 1929, that gives above-the-title billing to the myriad foodstuffs we often refer to as “afters.” So come and partake in the fruits of Edward Bunyard’s labor of love. |
the passionate epicure: The Unprejudiced Palate Angelo M. Pellegrini, 2005-08-09 First issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook articulates the Italian American vision of the good life: a backyard garden, a well-cooked meal shared with family and friends, and a passion for ingredients and cooking that nourish the body and the soul. |
the passionate epicure: Silence and Psychology in Claude Vincendon’s Golden Silence (Durrell Studies 9) Richard Pine, 2023-10-16 The distinguished French-Alexandrian novelist Claude Vincendon died in 1967, leaving unpublished her Golden Silence (1964), the typescript of which was recently discovered. The book focusses on the life of a mute girl who has been cursed by the Evil Eye, and her life in her native Alexandria, in England and Australia. The text has been edited, with commentaries, by Sibylle Vincendon (the author’s niece), Richard Pine and David Green. The exploratory essays contained in the present book address Claude Vincendon’s life; the background to her aristocratic family in Alexandria; her marriage to Irishman Tim Forde and their life together in Ireland, Australia and Israel; Claude’s second marriage to Lawrence Durrell, and their working life together in Cyprus and France; the inter-connection between their literary works; Claude’s first three novels, published in the 1960s by Faber and Faber; the social and political conditions in post-war Egypt, Britain and Australia; the construction of Golden Silence and the psychological character of silence itself; the phenomenon of the Evil Eye; and the concept of Nemesis which permeates Golden Silence. |
the passionate epicure: Chez Panisse Menu Cookbook Alice Waters, 2011-11-02 “Chez Panisse is an extraordinary dining experience. . . . It is Alice Waters's brilliant gastronomic mind, her flair for cooking, and her almost revolutionary concept of menu planning that make Chez Panisse so exciting.”—James Beard Justly famed for the originality of its ever-changing menu and the range and virtuosity of its chef and owner, Alice Waters, Chez Panisse is known throughout the world as one of America's greatest restaurants. Dinner there is always an adventure—a different five-course meal is offered every night, and the restaurant has seldom repeated a meal since its opening in 1971. Alice Waters is a brilliant pioneer of a wholly original cuisine, at once elegant and earthy, classical and experimental, joyous in its celebration of the very finest and freshest ingredients. In this spectacular book, Alice Waters collects 120 of Chez Panisse's best menus, its most inspired transformations of classic French dishes. The Chez Panisse Menu Cookbook is filled with dishes redolent of the savory bouquet of the garden, the appealing aromas and roasty flavors of food cooked over the charcoal grill, and the delicate sweetness of fish fresh from the sea. There are menus here for different seasons of the year, for picnics and outdoor barbecues and other great occasions. Handsomely designed and illustrated by David Lance Goines, this is an indispensable addition to the shelf of every great cook and cookbook readers. “A lovely book, wonderfully inventive, and the food is very pure.”—Richard Olney |
the passionate epicure: Remembrance of Things Paris Gourmet Magazine Editors, 2005-03-08 A glorious, edible tour of Paris through six decades of writing from Gourmet magazine, edited and introduced by Ruth Reichl For sixty years the best food writers have been sending dispatches from Paris to Gourmet. Collected here for the first time, their essays create a unique and timeless portrait of the world capital of love and food. When the book begins, just after the war, we are in a hungry city whose chefs struggle to find the eggs and cream they need to re-create the cuisine from before the German occupation. We watch as Paris comes alive again with zinc-topped tables crowded with people drinking café au lait and reveling in crisp baguettes, and the triumphant rebirth of three-star cuisine. In time, nouvelle cuisine is born and sweeps through a newly chic and modern city. It is all here: the old-time bourgeois dinners, the tastemakers of the fashion world, the hero-chefs, and, of course, Paris in all its snobbery and refinement, its inimitable pursuit of the art of fine living. Beautifully written, these dispatches from the past are intimate and immediate, allowing us to watch the month-by-month changes in the world’s most wonderful city. Remembrance of Things Paris is a book for anyone who wants to return to a Paris where a buttery madeleine is waiting around every corner. Contributors include Louis Diat, Naomi Barry, Joseph Wechsberg, Judith and Evan Jones, Don Dresden, Lillian Langseth-Christensen, Diane Johnson, Michael Lewis, and Jonathan Gold. |
the passionate epicure: Authenticity in the Kitchen Richard Hosking, 2006 The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam. |
the passionate epicure: History in a Glass Ruth Reichl, Gourmet Magazine Editors, 2008-11-26 When Gourmet magazine debuted in the 1940s, America’s wineries were still reeling from the lingering effects of Prohibition and the loss of wines from war-torn Europe. But for every closed door, there was an open bottle: The bleak postwar years were actually a prelude to today’s unprecedented and widespread appreciation for the grape. New York Times bestselling author Ruth Reichl reread sixty-five years of wine articles in Gourmet to select the best for History in a Glass. The result is a rollicking tale of great meals, great walks, and wonderful drinks as Americans discover the pleasures of wine. These marvelous essays were written by men and women who were not only on hand to witness wine’s boom but, in many cases, helped to foster the environment that made it thrive. The early days after World War II provided a great opportunity for James Beard and Frank Schoonmaker to reacquaint oenophiles with the joys of European wines. Through tireless dispatches from the Continent, they inspired American vintners to produce world-class wines on their own rich soil. In subsequent pieces, an impressive, surprisingly diverse roster of writers revel in the sensual and emotional pleasures of wine: the legendary Gerald Asher reflects on the many faces of Chianti; Hillaire Belloc dispenses bits of wisdom by the glass to his niece on her wedding day; the science fiction titan Ray Bradbury rhapsodizes about the earthy pleasures of dandelion wine; Kate Colman explores the moral quandary surrounding a friend’s unintentionally generous gift of a rare Bordeaux; Hugh Johnson reports on Hungarian varieties during the height of Cold War tensions in the early 1970s; even Gourmet’s current spirits editor, James Rodewald, reminisces on the first time he fell in love–with a bottle of Pinot Noir. With an Introduction by Ruth Reichl, and covering more than six decades of epicurean delights, History in a Glass is an astonishing celebration of all things good and grape. |
the passionate epicure: The Routledge Handbook of the History of Paris since 1789 Kory Olson, Amanda Shoaf Vincent, Erin-Marie Legacey, 2025-05-29 This handbook assembles a vibrant collection of original scholarship highlighting new and exciting research themes on Paris in the Modern Era. It provides an innovative selection and use of primary sources, broadens the notion of “archive,” and includes diverse voices and multiple perspectives. The contributors, representing a range of academic disciplines in the humanities and social sciences, connect specific topics to larger historical questions and extend consideration of Paris beyond the city’s historical limit to the outskirts of the metropolis in the Île-de-France region. The first section includes overview chapters tracing structural evolutions and broad movements as understood through recent historiography. The second section presents essays that take a narrower focus on case studies and key moments of reflection and debate, change and commemoration through specific sites, social phenomena, cultural objects, movements, and representations of Paris in the arts. The authors explore how Paris has been imagined, constructed, and mythologized from the outside – by tourists, immigrants, and those separate from the circles of power, as well as from within – by political, administrative, and cultural institutions. Geared towards advanced undergraduates, graduate students, and postgraduate researchers, this handbook contributes to readers’ understanding of France’s place in the world and French society, culture, and policy by telling the story of modern Paris in all its complexity. |
the passionate epicure: Hats and Headwear around the World Beverly Chico, 2013-10-03 This concise encyclopedia examines headwear around the world, from ancient times to the modern era, comprising entries that address cultural significance, religion, historical events, geography, demographic and ethnic issues, fashion, and contemporary trends. Are feathers from endangered bird species still commonly used on hats? Why do many Muslim women cover their heads? How has advancing technology influenced modern headwear? This concise encyclopedia provides the answers to these questions and many more regarding headwear and human culture in its examination of headwear around the world. It examines topics from ancient times to the modern era, providing not only detailed physical descriptions and historical facts but also information that addresses cultural significance, religion, historical events, geography, demographic and ethnic issues, fashion, and contemporary trends. The entries reveal fascinating insights into headwear as historical, aesthetic, fashion, utilitarian, mystical, and symbolic apparel, and supplies comprehensive analyses of hats across the globe unavailable in the existing literature. |
the passionate epicure: Essentials of Classic Italian Cooking Marcella Hazan, 2022-09-20 A BON APPETIT BEST BOOK OF THE YEAR • A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy. |
the passionate epicure: A Gastronomic Vade Mecum John Warwick Montgomery, 2019-11-01 Vade-mecums are guide books you carry with you. They have been around forever and are common in Europe for all sorts of things. The Latin term literally means go with me. Here, Dr. Montgomery invites you to go with him as he explores the literature of food and develops a theology of gastronomy. Along with being a theologian and philosopher, an attorney, a barrister, a French advocate, a teacher, a husband and many other things, Dr. Montgomery is a lover of fine dining and formally embraces its craft with care. In the age of the microwave, where food is either fast or frozen and almost always pre-prepared, he wants to introduce us to the glories of fine dining, where we can take joy in all our Father has provided to us beyond the simple requirements of sustenance. With Dr. Montgomery as your guide, you will meet great chefs, and travel across time and space with food as the focus, enjoying the views, flavors and smells (and recipes!) Everything Dr. Montgomery explores takes place in light of faith in a God who is now one of us, who made all the senses, loves variety, knows hospitality, and will culminate all of history in the best of wedding feasts to which every good meal points and of which every great meal participates. |
the passionate epicure: You are What You Eat Annette M. Magid, 2009-10-02 You are What You Eat: Literary Probes into the Palate offers tantalizing essays immersed in the culture of food, expanded across genres, disciplines, and time. The entire collection of You Are What You Eat includes a diversity of approaches and foci from multicultural, national and international scholars and has a broad spectrum of subjects including: feminist theory, domesticity, children, film, cultural history, patriarchal gender ideology, mothering ideology, queer theory, politics, and poetry. Essays include studies of food-related works by John Milton, Emily Dickinson, Fay Weldon, Kenneth Grahame, Roald Dahl, Shel Silverstein, J. K. Rowling, Mother Goose, John Updike, Maxine Hong Kingston, Alice Walker, Amy Tan, Louise Erdrich, Amanda Hesser, Julie Powell, Mary Wilkins Freeman, Martin Scorsese, Bob Giraldi, Clarice Lispector, José Antônio Garcia, Fran Ross, and Gish Hen. The topic addresses a range of interests appealing to diverse audiences, expanding from college students to food enthusiasts and scholars. |
the passionate epicure: Cuisine and Empire Rachel Laudan, 2013-11-21 Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in culinary philosophy—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement. |
the passionate epicure: Dictionary Catalog of the Research Libraries of the New York Public Library, 1911-1971 New York Public Library. Research Libraries, 1979 |
the passionate epicure: The Physiology of Taste Brillat-Savarin, 1926 |
the passionate epicure: The Belly of Paris Émile Zola, 2007-11-08 'Respectable people... What bastards!' Unjustly deported to Devil's Island following Louis-Napoleon's coup-d'état in December 1851, Florent Quenu escapes and returns to Paris. He finds the city changed beyond recognition. The old Marché des Innocents has been knocked down as part of Haussmann's grand programme of urban reconstruction to make way for Les Halles, the spectacular new food markets. Disgusted by a bourgeois society whose devotion to food is inseparable from its devotion to the Government, Florent attempts an insurrection. Les Halles, apocalyptic and destructive, play an active role in Zola's picture of a world in which food and the injustice of society are inextricably linked. The Belly of Paris (Le Ventre de Paris) is the third volume in Zola's famous cycle of twenty novels, Les Rougon-Macquart. It introduces the painter Claude Lantier and in its satirical representation of the bourgeoisie and capitalism complements Zola's other great novels of social conflict and urban poverty. ABOUT THE SERIES: For over 100 years Oxford World's Classics has made available the widest range of literature from around the globe. Each affordable volume reflects Oxford's commitment to scholarship, providing the most accurate text plus a wealth of other valuable features, including expert introductions by leading authorities, helpful notes to clarify the text, up-to-date bibliographies for further study, and much more. |
the passionate epicure: The Epicure's Lament Kate Christensen, 2009-07-29 Hugo Whittier–failed poet and former kept man–is a wily misanthrope with a taste for whiskey, women, and his own cooking. Afflicted with a rare disease that will be fatal unless he quits smoking, Hugo retreats to his once aristocratic family’s dilapidated mansion, determined to smoke himself to death without forfeiting any of his pleasures. To his chagrin, the world that he has forsaken is not quite finished with him. First, his sanctimonious older brother moves in, closely followed by his estranged wife, their alleged daughter, and his gay uncle. Infuriated at the violation of his sanctum, Hugo devises hilariously perverse ploys to send the intruders packing. Yet the unexpected consequences of his schemes keep forcing him to reconsider, however fleetingly, the more wholesome ingredients of love, and life itself. BONUS: This edition includes an excerpt from Kate Christensen's Blue Plate Special. |
the passionate epicure: Katish Wanda L. Frolov, 2001 Katish, round as a plum and neat as a pin, arrived in Los Angeles as a Russian emigre in the 1920s. As Wanda L. Frolov remembers, her house was brought to life by this humble genius of the kitchen, whose English was unpredictable and whose love of company (especially that of the downtrodden) was unstoppable. Soon Katish was nourishing the bellies and the souls of a happy throng with her blini and pilaf, her shashlik and borscht. On the side, she brokered marriages and started bank accounts for new emigres, presiding over all from her spotless pastry table. Katishoffers deliciously simple Russian country cooking enveloped in a warm and cheering narrative, tender as the crust of Katish's own piroshky. It includes Katish's Cheesecake, one of the most beloved recipes ever published inGourmetmagazine. |
the passionate epicure: High Bonnet Idwal Jones, 2009-08-26 The chef's towering white toque, the high bonnet, is the mark of achievement to which every young sauce-stirrer aspires. Idwal Jones's urbane novel follows the young provincial Jean as he attempts to master culinary art at the hands of Paris's most distinguished chefs. Jean will win his high bonnet and the royal bearing that accompanies it - but not until he's had many outrageous adventures, in the kitchen and out. High Bonnet is a sly send-up of the seething politics, subtle artistry, and enslavement to the palate that constitute life behind the kitchen's swinging doors. First published in 1945 and out of print for more than four decades, High Bonnet will delight readers of Anthony Bourdain's bestselling Kitchen Confidential or of Ludwig Bemelmans's Hotel Splendide. |
PASSIONATE Definition & Meaning - Merriam-Webster
The meaning of PASSIONATE is easily aroused to anger. How to use passionate in a sentence. Synonym Discussion of Passionate.
PASSIONATE | English meaning - Cambridge Dictionary
PASSIONATE definition: 1. having very strong feelings or emotions: 2. having, showing, or involving strong sexual…. Learn more.
PASSIONATE Definition & Meaning | Dictionary.com
Passionate definition: having, compelled by, or ruled by intense emotion or strong feeling; fervid.. See examples of PASSIONATE used in a sentence.
Passionate - definition of passionate by The Free Dictionary
1. having, compelled by, or ruled by intense emotion or strong feeling; fervid; zealous. 2. easily aroused to or influenced by sexual desire; ardently sensual. 3. expressing, showing, or marked …
PASSIONATE definition and meaning | Collins English Dictionary
A passionate person has strong romantic or sexual feelings and expresses them in their behaviour. ...a beautiful, passionate woman of twenty-six. ...the story of a passionate love affair.
passionate adjective - Definition, pictures, pronunciation ...
having or showing strong feelings of enthusiasm for something or belief in something. Definition of passionate adjective in Oxford Advanced Learner's Dictionary. Meaning, pronunciation, …
Passionate - Definition, Meaning & Synonyms | Vocabulary.com
Something that is passionate packs emotion, and possibly romantic emotion. A passionate plea will tug on your heartstrings and a passionate kiss will sweep you off your feet. If you want to …
What is a Passionate Person? 11 Traits of Passionate People
Jun 5, 2024 · Passionate individuals are driven by their energetic nature, a strong sense of purpose, and a willingness to take risks. They embrace new experiences as growth …
Passionate Definition & Meaning - YourDictionary
Passionate definition: Capable of, having, or dominated by powerful emotions.
PASSIONATE Synonyms: 127 Similar and Opposite Words
Synonyms for PASSIONATE: hot, excited, lustful, aroused, horny, lascivious, libidinous, licentious; Antonyms of PASSIONATE: pure, moral, virtuous, modest, chaste, frigid, decent, …
PASSIONATE Definition & Meaning - Merriam-Webster
The meaning of PASSIONATE is easily aroused to anger. How to use passionate in a sentence. Synonym Discussion of Passionate.
PASSIONATE | English meaning - Cambridge Dictionary
PASSIONATE definition: 1. having very strong feelings or emotions: 2. having, showing, or involving strong sexual…. Learn more.
PASSIONATE Definition & Meaning | Dictionary.com
Passionate definition: having, compelled by, or ruled by intense emotion or strong feeling; fervid.. See examples of PASSIONATE used in a sentence.
Passionate - definition of passionate by The Free Dictionary
1. having, compelled by, or ruled by intense emotion or strong feeling; fervid; zealous. 2. easily aroused to or influenced by sexual desire; ardently sensual. 3. expressing, showing, or marked …
PASSIONATE definition and meaning | Collins English Dictionary
A passionate person has strong romantic or sexual feelings and expresses them in their behaviour. ...a beautiful, passionate woman of twenty-six. ...the story of a passionate love affair.
passionate adjective - Definition, pictures, pronunciation ...
having or showing strong feelings of enthusiasm for something or belief in something. Definition of passionate adjective in Oxford Advanced Learner's Dictionary. Meaning, pronunciation, picture, …
Passionate - Definition, Meaning & Synonyms | Vocabulary.com
Something that is passionate packs emotion, and possibly romantic emotion. A passionate plea will tug on your heartstrings and a passionate kiss will sweep you off your feet. If you want to …
What is a Passionate Person? 11 Traits of Passionate People
Jun 5, 2024 · Passionate individuals are driven by their energetic nature, a strong sense of purpose, and a willingness to take risks. They embrace new experiences as growth …
Passionate Definition & Meaning - YourDictionary
Passionate definition: Capable of, having, or dominated by powerful emotions.
PASSIONATE Synonyms: 127 Similar and Opposite Words
Synonyms for PASSIONATE: hot, excited, lustful, aroused, horny, lascivious, libidinous, licentious; Antonyms of PASSIONATE: pure, moral, virtuous, modest, chaste, frigid, decent, …