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Join local food aficionado Bill Loomis on a look back at the appetites, tastes, kitchens, parties, holidays and everyday meals that defined eating in Detroit, from the earliest days as a French village to the start of the twentieth century. Whether it's at a frontier farmers' market, a Victorian twelve-course children's birthday party replete with tongue sandwiches or a five-cent-lunch diner, food is a main ingredient in a community's identity and history. While showcasing favorite fare of the day, this book also explores historic foodways--how locals fished the Detroit River, banished flies from kitchens without screens and harvested frog legs with miniscule shotguns. Wedding feasts, pioneer grub, cooking classes and the thriftless '20s are all on the menu, too.
Winner of the 2015 LGBT Studies Award presented by the Lambda Literary Foundation Unearths connections between homoeroticism, cannibalism, and cultures of consumption in the context of American literature and US slave culture that has largely been ignored until now Scholars of US and transatlantic slavery have largely ignored or dismissed accusations that Black Americans were cannibalized. Vincent Woodard takes the enslaved person’s claims of human consumption seriously, focusing on both the literal starvation of the slave and the tropes of cannibalism on the part of the slaveholder, and further draws attention to the ways in which Blacks experienced their consumption as a fundamentally homoerotic occurrence. The Delectable Negro explores these connections between homoeroticism, cannibalism, and cultures of consumption in the context of American literature and US slave culture. Utilizing many staples of African American literature and culture, such as the slave narratives of Olaudah Equiano, Harriet Jacobs, and Frederick Douglass, as well as other less circulated materials like James L. Smith’s slave narrative, runaway slave advertisements, and numerous articles from Black newspapers published in the nineteenth century, Woodard traces the racial assumptions, political aspirations, gender codes, and philosophical frameworks that dictated both European and white American arousal towards Black males and hunger for Black male flesh. Woodard uses these texts to unpack how slaves struggled not only against social consumption, but also against endemic mechanisms of starvation and hunger designed to break them. He concludes with an examination of the controversial chain gang oral sex scene in Toni Morrison’s Beloved, suggesting that even at the end of the twentieth and beginning of the twenty-first century, we are still at a loss for language with which to describe Black male hunger within a plantation culture of consumption.
Mansur's book, Delectable Lie: a liberal repudiation of multiculturalism, is a recipient of The Eric Hoffer Awards' 2014 Montaigne Medal for most thought-provoking title by a small publisher. Now in its second edition the book includes an added Preface geared toward the American audience. As both Canada and the United States continue to deal with multiculturalism issues, Delectable Lie is more relevant and timely than ever. From the book: "My point is that although multiculturalism once seemed a very good idea, at least to politicians and others smitten with the ambition for unity, it is increasingly shown to be a lie-a delectable lie, perhaps, yet a lie nevertheless-that is destructive of the West's liberal democratic heritage, tradition, and values based on individual rights and freedoms. This could have been foretold, as indeed those philosophers and historians of ideas who viewed freedom as immeasurably more important than equality in the development of the West did foretell. They admonished people against the temptation to abridge freedom in pursuit of equality."
In a lively gastronomical tour around the world and through the millennia, Uncorking the Past tells the compelling story of humanity's ingenious, intoxicating search for booze. Following a tantalizing trail of archaeological, chemical, artistic, and textual clues, Patrick E. McGovern, the leading authority on ancient alcoholic beverages, brings us up to date on what we now know about the creation and history of alcohol, and the role of alcohol in society across cultures. Along the way, he integrates studies in food and sociology to explore a provocative hypothesis about the integral role that spirits have played in human evolution. We discover, for example, that the cereal staples of the modern world were probably domesticated in agrarian societies for their potential in fermenting large quantities of alcoholic beverages. These include the delectable rice wines of China and Japan, the corn beers of the Americas, and the millet and sorghum drinks of Africa. Humans also learned how to make mead from honey and wine from exotic fruits of all kinds: even from the sweet pulp of the cacao (chocolate) fruit in the New World. The perfect drink, it turns out-whether it be mind-altering, medicinal, a religious symbol, liquid courage, or artistic inspiration-has not only been a profound force in history, but may be fundamental to the human condition itself. This coffee table book will sate the curiosity of any armchair historian interested in the long history of food and wine.
Resolving to avoid son of Satan and new next-door neighbor Reyes Farrow, Charley Davidson is forced to ask for Reyes's help when she is approached by desperate ghosts and her sister is targeted by a serial killer.
Food and dining were transformed in Europe during the Age of Enlightenment, and these profound changes continue to resonate today. What many of us now eat, the way food is cooked, and how we dine are the result of radical changes that occurred in France from 1650 until the French Revolution in 1789. Over thirty French and English recipes of the period presented in this cookbook offer readers a taste of the past. Amusing stories, culinary insights, and snippets of history outline the cultural milieu of the time. The King?s Peas is richly illustrated with paintings, books, silver, glass and ceramics to stimulate the imagination. You are cordially invited to take part in this delectable historical feast.00Exhibition: Gardiner Museum, Toronto, Canada (17.10.2019 - 19.01.2020) / Wadsworth Atheneum Museum of Art, Hartford, CT, USA (29.02. - 24.05.2020).
"...engaging, intelligent, and surprisingly suspenseful." —Elizabeth Gilbert, author of Eat, Pray, Love The unforgettable New York Times best-selling journey of self-discovery and finding one's true calling in life Kathleen Flinn was a thirty-six-year-old middle manager trapped on the corporate ladder - until her boss eliminated her job. Instead of sulking, she took the opportunity to check out of the rat race for good - cashing in her savings, moving to Paris, and landing a spot at the venerable Le Cordon Blue cooking school. The Sharper Your Knife, the Less You Cry is the funny and inspiring account of her struggle in a stew of hot-tempered, chefs, competitive classmates, her own "wretchedly inadequate" French - and how she mastered the basics of French cuisine. Filled with rich, sensual details of her time in the kitchen - the ingredients, cooking techniques, wine, and more than two dozen recipes - and the vibrant sights and sounds of the markets, shops, and avenues of Paris, it is also a journey of self-discovery, transformation, and, ultimately, love.
Nancy has been having a little trouble paying attention in class—but when it's time to get ready for the school bake sale, she is all ears. With Mom's help, Nancy remembers to follow all of the directions for a delectable batch of cupcakes . . . except for one very important detail! Young readers will laugh out loud at Nancy's cupcake calamity in this funny I Can Read story!
When Mrs Large decides she is too fat, she puts the whole family on a diet. Biscuits and crisps are out, healthy meals and healthy jogs are in. But for hungry elephants, dieting is definitely not a piece of cake.
Two hundred recipes by a renowned intellectual and epicure, from her Paris kitchen.