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A collection of recipes representing the best of classical French cuisine from Proust's belle epoque, combining practical instruction with quotations from Proust's works and rich illustrations.
Provides a visual gastronomic tour of fin-de-siecle Paris, based on the life and work of Marcel Proust, with recipes adapted for the modern kitchen from period dishes
A collection of recipes representing the best of classical French cuisine from Proust's belle epoque, combining practical instruction with quotations from Proust's works and rich illustrations.
“Tell me where you eat, what you eat, and at what time you eat, and I will tell you who you are. ”This is the motto of Anka Muhlstein’s erudite and witty book about the ways food and the art of the table feature in Honoré de Balzac’s The Human Comedy. Balzac uses them as a connecting thread in his novels, showing how food can evoke character, atmosphere, class, and social climbing more suggestively than money, appearances, and other more conventional trappings. Full of surprises and insights, Balzac’s Omelet invites you to taste anew Balzac’s genius as a writer and his deep understanding of the human condition, its ambitions, its flaws, and its cravings.
This book maps and analyses the changing state of memory at the start of the twenty-first century in essays written by scientists, scholars and writers. It recontextualises memory by investigating the impact of new conditions such as the digital revolution, climate change and an ageing population on our world.
Chardin and Rembrandt is an unfinished essay written around 1895 by Marcel Proust. Oft overlooked in Prousts illustrious writing career, this book is a newly translated version by David Zwirner Books as one of the first two entries in its ekphrasis series. This essay is a literary experiment in which an unnamed narrator gives advice to a young man suffering from melancholy, taking him on an imaginary tour through the Louvre where his readings of Chardin imbue the everyday world with new meaning, and his ruminations on Rembrandt take his melancholic pupil beyond the realm of mere objects.
Inspired by references to the ?delicious books of Pampille? in Proust?s Remembrance of Things Past, the veteran cookbook author Shirley King adapted this gastronomic gem of a book for the modern American kitchen. Marthe Daudet (1878?1960) was Pampille, and her book Les Bons Plats de France, originally published in 1919, is still regarded as a classic in France. Her intriguing mix of charming writing, insightful wit, and wonderful, authentic recipes makes this a travelogue as well as a useful cookbook. While remaining faithful to Pampille?s language and work, King has updated the recipes when necessary to make them practical for modern cooks.
“Wolf restores our awe of the human brain—its adaptability, its creativity, and its ability to connect with other minds through a procession of silly squiggles.” — San Francisco Chronicle How do people learn to read and write—and how has the development of these skills transformed the brain and the world itself ? Neuropsychologist and child development expert Maryann Wolf answers these questions in this ambitious and provocative book that chronicles the remarkable journey of written language not only throughout our evolution but also over the course of a single child’s life, showing why a growing percentage have difficulty mastering these abilities. With fascinating down-to-earth examples and lively personal anecdotes, Wolf asserts that the brain that examined the tiny clay tablets of the Sumerians is a very different brain from the one that is immersed in today’s technology-driven literacy, in which visual images on the screen are paving the way for a reduced need for written language—with potentially profound consequences for our future.
The New York Times–bestselling author provides an “entertaining” look at how artists enlighten us about the workings of the brain (New York magazine). In this book, the author of How We Decide and Imagine: How Creativity Works “writes skillfully and coherently about both art and science”—and about the connections between the two (Entertainment Weekly). In this technology-driven age, it’s tempting to believe that science can solve every mystery. After all, it’s cured countless diseases and sent humans into space. But as Jonah Lehrer explains, science is not the only path to knowledge. In fact, when it comes to understanding the brain, art got there first. Taking a group of artists—a painter, a poet, a chef, a composer, and a handful of novelists—Lehrer shows how each one discovered an essential truth about the mind that science is only now rediscovering. We learn, for example, how Proust first revealed the fallibility of memory; how George Eliot discovered the brain’s malleability; how the French chef Escoffier discovered umami (the fifth taste); how Cézanne worked out the subtleties of vision; and how Gertrude Stein exposed the deep structure of language—a full half-century before the work of Noam Chomsky and other linguists. More broadly, Lehrer shows that there’s a cost to reducing everything to atoms and acronyms and genes. Measurement is not the same as understanding, and art knows this better than science does. An ingenious blend of biography, criticism, and first-rate science writing, Proust Was a Neuroscientist urges science and art to listen more closely to each other, for willing minds can combine the best of both to brilliant effect. “His book marks the arrival of an important new thinker . . . Wise and fresh.” —Los Angeles Times