Résultats pour "David" dans Gastronomie

"An amazing book." – Dan Lepard "The rich and fascinating story of bread." – Lily Vanilli "A brilliant, timely and important book full of compassion." – Olia Hercules "A fascinating exploration of our universal love of bread. David traces the past, present, and future of bread through his...

Since its earliest days, The New Yorker has been a tastemaker: literally. As the home of A. J. Liebling, Joseph Wechsberg, and M. F. K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink.

All tequilas are mezcals; all mezcals are made from agaves; and every bottle of mezcal is the remarkable result of collaborations among agave entrepreneurs, botanists, distillers, beverage distributors, bartenders, and more. How these groups come together in this "spirits world" is the subject of this fascinating new book by the acclaimed ethnobotanist Gary Paul Nabhan and the pioneering restauranteur David Suro Piñera.

Moscow takes us on deep dives (sometimes literally) with fisherfolk, farmers, scientists, community activists, historians, hunters, and more, bringing back stories of the communities, workers, and environments involved—some thriving, some in jeopardy, all interconnected with food.

David Höner blickt zornig auf die Früchte der Globalisierung, die keinem schmecken. Ein Manifest gegen die Gastronomie aus der Retorte, die auf die Qualität der Lebensmittel und die Gesundheit ihrer Gäste spuckt, gegen die miserable Berufsausbildung von Köchen, gegen krankmachende Produkte der Nahrungsmittelindustrie - und für die Wiederentdeckung der Kochkunst und Tischkultur.

Since its earliest days, The New Yorker has been a tastemaker: literally. As the home of A. J. Liebling, Joseph Wechsberg, and M. F. K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink.

The true adventures of David Fairchild, a turn-of-the-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes—and thousands more—to the American plate. “Fascinating.”—The New York Times Book Review “Fast-paced adventure...

Quando si pensa alle antiche civiltà del continente americano, come quella maya o azteca, si è soliti associarle a immagini di piramidi immerse nella foresta; difficilmente si pensa a come si nutrivano. Se in genere si fatica a riconoscere l’origine americana di molti cibi della nostra tavola, come patate, mais e pomodori, ancor più difficilmente si associano questi cibi alle loro originarie forme di preparazione e alle antiche culture alimentari di cui fecero parte.

Beans, also known as pulses and legumes, have been present in human diets for thousands of years. Their benefits and nutritional value are massively significant and well-documented, so why have they been vanishing from our plates in recent years? In this guide, we will explore the incredible history of these nutrient-packed little morsels and everything we’ve learned about them throughout history, from their role in ancient medicine to the origins of chocolate and vanilla.