Search results for ""Author Darra Goldstein""

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Book SynopsisOffers a sampling from the pages of Gastronomica: The Journal of Food and Culture - including essays, poetry, interviews, memoirs, and a selection of the artwork that has made Gastronomica so distinctive. This book investigates topics from early hominid cooking to Third Reich caterers to the Shiite clergy.Trade Review"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)Table of Contents Contents Editor’s Introduction appetites Women Who Eat Dirt | Susan Allport Badlands: Portrait of a Competitive Eater | John O’Connor “Don’t Eat That”: The Erotics of Abstinence in American Christianity | R. Marie Griffith A Shallot | Richard Wilbur the family table Delicacy | Paul Russell The Unbearable Lightness of Wartime Cuisine | A. Marin One Year and a Day: A Recipe for Gumbo and Mourning | James Nolan The Prize Inside | Toni Mirosevich Messages in a Bottle | Barbara Kirshenblatt-Gimblett dinner, 1933 | Charles Bukowski social constructs Otto Horcher, Caterer to the Third Reich | Giles MacDonogh The Cooking Ape: An Interview with Richard Wrangham | Elisabeth Townsend How Caviar Turned Out to Be Halal | H. E. Chehabi “La grande bouffe”: Cooking Shows as Pornography | Andrew Chan Recipe for S&M Marmalade | Judith Pacht the art of food Man Ray’s Electricité | Stefanie Spray Jandl Food + Clothing = | Robert Kushner Vik Muniz’s Ten Ten’s Weed Necklace | Vanessa Silberman Zhan Wang: Urban Landscape | John Stomberg The First Still Life | Lawrence Raab personal journeys Waiting for a Cappuccino: A Brief Layover along the Spice Trail | Carolyn Thériault Include Me Out | Fred Chappell Evacuation Day, or A Foodie Is Bummed Out | Merry White Ripe Peach | Louise Glück how others eat My McDonald’s | Constantin Boym Great Apes as Food | Dale Peterson The Bengali Bonti | Chitrita Banerji The Best “Chink” Food: Dog Eating and the Dilemma of Diversity | Frank H. Wu close to the earth Organic in Mexico: A Conversation with Diana Kennedy | L. Peat O’Neil Mr. Clarence Jones, Carolina Rice Farmer | Jennie Ashlock “GM or Death”: Food and Choice in Zambia | Christopher M. Annear Wine, Place, and Identity in a Changing Climate | Robert Pincus Episode with a Potato | Eric Ormsby technologies A Plea for Culinary Modernism: Why We Should Love New, Fast, Processed Food | Rachel Laudan The Patented Peanut Butter and Jelly Sandwich: Food as Intellectual Property | Anna M. Shih The Clockwork Roasting Jack, or How Technology Entered the Kitchen | Jeanne Schinto Grinding Away the Rust: The Legacy of Iceland’s Herring Oil and Meal Factories | Chris Bogan pleasures of the past A la recherche de la tomate perdue: The First French Tomato Recipe? | Barbara Santich The Egg Cream Racket | Andrew Coe Frightening the Game | Charles Perry Alkermes: “A Liqueur of Prodigious Strength” | Amy Butler Greenfield Food for Thought | Eamon Grennan Acknowledgments Contributors Illustration Credits

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Book SynopsisCelebrated food scholar Darra Goldstein takes readers on a vivid tour of history and culture through Russian cuisine. The Kingdom of Rye unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through foodand how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter.

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Book SynopsisEvery Georgian dish is a poem.Alexander Pushkin According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by heaven's table scraps became Georgia. Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. Winner of theIACP Julia Child Award for Cookbook of the Year, The Georgian Feast introduced a generation of cooks to the rich and robust cuisine and culture of Georgia. This revised and expanded anniversary edition features new photography, recipes, and an essay from celebrated wine writer Alice Feiring.Trade Review"A quarter of a century ago, Darra Goldstein demystified Georgian cuisine for a new set of audiences. In the updated edition of this foundational book, just as the title foretells, Goldstein once again sets out a supra—a table fully laden with a multicourse feast—a shared table being at the heart of the Georgian ethos. . . . Goldstein’s many levels of expertise, as a food scholar and as someone intimately familiar with the language, culture, and history of the region, deliver more than just the average cookbook. . . . Beyond familiarizing readers with Georgian dishes, The Georgian Feast does a superb job of linking the dishes to the region’s history and culture." * Gastronomica *Table of ContentsPreface to the 25th Anniversary Edition A Note on Transliteration PART I. AN ABUNDANT LAND 1. A Taste of History 2. A Cultural Excursion 3. The Georgian Feast 4. The Flavors of Georgia 5. The Spirit of Georgian Wine, by Alice Feiring PART II. RECIPES A Note on the Recipes Appetizers Soups Meat Poultry Fish Sauces Cheese, Egg, and Yogurt Dishes Breads and Grains Vegetables Pickles and Preserves Sweets Menus A Glossary of Georgian Culinary Terms Selected Bibliography Sources Acknowledgments Index

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Book SynopsisTrade Review"Brief, but enlightening. . . . Deeply appreciative of Russian cuisine . . . and the ability of Russian cooks to take whatever was available and turn it into something edible and memorable." * Food Politics *"Replete not only with life and enthusiasm, but also with a deep wellspring of knowledge. . . . A wonderful, rich and thought-provoking book." * The TLS *"This concise, information-dense, yet delightful book provides a window into the nature and history of Russian national cuisine. . . . Goldstein’s book…can be recommended to almost any reader." * Economic Botany *"A lyrical tribute to the author's decades-long relationship, both professional and personal, with Russian food. . . . If readers want to grasp the sensory and emotional importance of certain well-loved foods and dishes in Russia, they could do no better." * The Russian Review *Table of ContentsList of Illustrations Preface Introduction 1 The Land and Its Flavor 2 Hardship and Hunger 3 Hospitality and Excess Coda: Post-Soviet Russia Acknowledgments Suggestions for Further Reading Index

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Book Synopsis2016 James Beard Award nominee, 2016 International Association of Culinary Professionals (IACP) nominee for Best International Cookbook, and 2016 Art of Eating Prize longlist finalistBringing the best of Scandinavian home-cooking into your kitchen, Fire and Ice: Classic Nordic Cooking offers over 100 delicious recipes that showcase this region’s most beloved sweet and savory dishes.  Scandinavia is a region of extremes—where effortlessly chic design meets rugged wilderness, and perpetual winter nights are followed by endless days of summer—and Fire and Ice proves that Scandinavian cuisine is no exception. Founding editor of Gastronomica and the West’s leading culinary authority on the cuisines of the European North, Darra Goldstein explores the rich cultural history and culinary traditions of Denmark, Finland, Norway, and Sweden. From the bold aroma of smoked arctic char to the delicate flavor of saffron buns, and from the earthy taste of chanterelle soup to the fragrant aroma of raspberry-rose petal jam, this beautifully curated cookbook features over 100 inspiring and achievable recipes that introduce home cooks to the glorious and diverse flavors of Nordic cooking.

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Book SynopsisHigh Society Dinners offers extraordinary insight into the domestic arrangements of the Russian aristocracy, presenting nine months'' worth of menus served in St Petersburg to the guests of Petr Durnovo (1835 - 1918), Adjutant-General of the Tsar''s Imperial Suite, part of an important late-19th-century dynasty that included ministers and high officials. The menus themselves would be useful enough for what they reveal about culinary culture in Russia, but Yuri Lotman''s commentary is invaluable, dissecting the dining rituals and the social circles of the participants. Durnovo''s menus and guest lists, interspersed with extracts from family letters and the leading newspapers and journals of the day, set in context the domestic and gastronomic underpinnings of life in this group at the heart of the Russian empire. The Russian has been finely translated by Marian Schwartz (who has worked with M. Gorbachev and translated works by Tolstoy, Bulgakov and Lermontov), and the book as a whole is annotated and introduced by Darra Goldstein, Founding Editor of Gastronomica and Willcox B. and Harriet M. Adsit Professor of Russian at Williams College. The book is illustrated with paintings and photographs that give a sense of the high society milieu in mid-nineteenth-century Russia. This publication has been grant-aided by the Prokhorov Foundation''s Transcript programme. Yuri Lotman (1922 - 1993) was a prominent Russian formalist critic, semiotician, and cultural historian. He was author of more than 800 works. Jelena Pogosjan is a professor of Russian at the University of Alberta in Canada.

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Book SynopsisPreserved: Fruit brings together 25 recipes for jams, syrups, shrubs, and pickles from all over the world. This is the second of six short books devoted to all aspects of food preservation. Recipes for pickled cherry and rose jam, citrus peel powders, and pomegranate molasses will give new life to seasonal bounty and add dimension to your everyday cooking. The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history. This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

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Book SynopsisPreserved: Condiments showcases 25 recipes for some of the world’s most delicious sauces, spreads, relishes, and chutneys. It is the first in a series of six short books devoted to all things food preservation. Utilising fermentation, curing, smoking, pickling, and drying, the recipes in Preserved: Condiments, including those for Adjika the Georgian hot pepper relish, salted preserved herbs known as Herbes salées, and the Haitian pickled vegetable relish called Pikliz,add depth, spice, and interest to your cooking. The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history. This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

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Book SynopsisShares all the ingenious tricks that the author learned as a young Harvard graduate student earning her way through school as a caterer to European scholars, heads of state, and cosmopolitans like Jacqueline Kennedy Onassis.Trade Review"[Merry White's] book, made up of recipes she collected as the caterer for the Harvard Center for European Studies, suggested a new way of entertaining, with self-serve spanakopita, petite shrimp quiche and that savior of the anxious cook, the casserole that can be made a day ahead. Edward Koren's woolly illustrations set the tone: vegetables are our friends, and food tastes best in groups. Even though pesto and vindaloo are no longer exotic, during the holidays her attitude (and her meatballs) may be what every stressed-out host needs."--Alexandra Lange, New York Times "Not just enormously charming but useful, full of sturdy recipes that can still seem mildly exotic no matter how much we flatter ourselves at the sophistication of our palates... This is more, that is, than an artifact of Brooklyn avant la lettre. It's full of practical dishes and tricks you'll call your own, like tossing fresh-roasted almonds in maple syrup to serve on ice cream."--Corby Kummer, The Atlantic "Recipes ahead of the curve 40 years ago--dirty rice, pork vindaloo--remain au courant; others--Swedish meatballs, Charlotte Malakoff au chocolat--exude a retro '70s vibe that's also au courant. Prep details for six, 12, 20 and 50 servings of each recipe are provided. Practical advice abounds, including not to multiply powerful spices like other ingredients... [Cooking for Crowds] remains a boffo resource for those hankering to make chicken Bengal for 12 or baklava for 50."--Anne Kingston, Maclean's "If you're looking for a cookbook that will help you serve a crowd this holiday season, this is a great book for you with plenty of variety. If you're wanting an interesting read about food culture changes, this is also interesting, seeing how commonplace some 'exotic' ingredients from the 70s are now."--Amy Phelps, News and Sentinel "Charmingly illustrated with impish anthropomorphized vegetables and critters by cartoonist Edward Koren. No-nonsense, unusually useful recipes with amounts for 6, 12, 20, or--unlucky you--50 portions."--Heller McAlpin, Barnes and Noble Review "Cooking for Crowds by Merry White ... brings friendly exuberance to the subject of cooking for large numbers that has made me think that, actually, it might be kind of cool to feed a crowd-pleasing lasagne to 50."--Bee Wilson, Telegraph "The reasons to re-issue the book are tied not only to burgeoning popularity of thematic cook books and culinary memoirs, but also the current healthy eating and nutritional guidelines, which favor hearty vegetables and whole grains (although not butterfat), included in these soups, stews, and salads. Each recipe is a satisfying construction on its own, with suggestions for variations or substitutions in ingredients; with a brief account of its role(s) in a fully satisfying meal."--Ellen Messer, FoodAnthropology "[T]his is a beautifully presented book with an oversized format and fab illustrations by Edward Koren."--Esther N McCarthy "[T]his is a thoroughly delightful and accessible source of food inspiration for catering creatively for large groups. Cookery clubs and caterers, no matter the size, should definitely bear this one in mind."--Lois Henderson, Bookpleasures.com "Simply stated, no community library cookbook collection can be considered complete without the inclusion of a copy of Merry White's Cooking For Crowds."--James A. Cox, Midwest Book Review "A genius book that makes cooking for large numbers easy."--Choice Magazine "[I]t ticks all the boxes. The recipes look great, but mostly the author sounds like somebody I'd love to have dinner with. There are no photos, which is more than fine, as it has lots of sweet black and white drawings by Edward Koren."--Lobster SquadTable of ContentsForeword by Darra Goldstein ix Introduction to the New Edition xvi Introduction to the First Edition xxiii Pots, Pans, and Utensils xxvii Herbs and Spices xxxi Conversion xxxiv Acknowledgments xxxv Soups and Starters 1 Main Dishes 43 Vegetables and Side Dishes 117 Desserts 141 List of Illustrations 171 Index 173

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Book SynopsisThe authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.

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