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Finding the Flavors We Lost : From Bread to Bourbon, How Artisans Reclaimed...
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eBay-Artikelnr.:406409427528
Artikelmerkmale
- Artikelzustand
- ISBN
- 9780062219558
Über dieses Produkt
Product Identifiers
Publisher
HarperCollins
ISBN-10
0062219553
ISBN-13
9780062219558
eBay Product ID (ePID)
234256645
Product Key Features
Book Title
Finding the Flavors We Lost : from Bread to Bourbon, How Artisans Reclaimed American Food
Number of Pages
288 Pages
Language
English
Publication Year
2017
Topic
Social History, Regional & Ethnic / American / General, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), Holidays (Non-Religious), Essays & Narratives
Genre
Cooking, Social Science, History
Format
Trade Paperback
Dimensions
Item Height
0.7 in
Item Weight
0.4 Oz
Item Length
9 in
Item Width
6 in
Additional Product Features
Intended Audience
Trade
Reviews
A food writer considers what artisanship really means... A lively look at food production [and] a thoughtful, informative journey into the transforming--and transformative--world of food., [Kuh] has written something that reads less like the heavily reported homage to these artisans it is than like a short-story collection. Which is high praise, really... a fun way to tour and detour through an intricate narrative. --Los Angeles Times", Kuh artfully tells a food tale... As a chef, I am inspired by Kuh's desire to give convenience and mass production a run for the money with a tasty vision for the American table. This book made me hungry!, Kuh gives insight into the passions of some creative artisans hoping to broaden and deepenAmericans' food passions., [Kuh] has written something that reads less like the heavily reported homage to these artisans it is than like a short-story collection. Which is high praise, really... a fun way to tour and detour through an intricate narrative., He s literate and readable and has deep subject knowledge the polar opposite of the average Yelper. --Wall Street Journal", Kuh gives insight into the passions of some creative artisans hoping to broaden and deepenAmericans food passions. --Booklist", "Patric Kuh brilliantly explores our journey to recapture the fresh flavors that we forgot. ...Finding the Flavors We Lost is a fascinating history of how good food (and drink) reclaimed their place at the American table." -- David Lebovitz, author of My Paris Table "Kuh artfully tells a food tale... As a chef, I am inspired by Kuh's desire to give convenience and mass production a run for the money with a tasty vision for the American table. This book made me hungry!" -- Alex Guarnaschelli, executive chef at Butter and author of Old-School Comfort Food: The Way I Learned to Cook "A food writer considers what artisanship really means... A lively look at food production [and] a thoughtful, informative journey into the transforming--and transformative--world of food." -- Kirkus Reviews "Kuh gives insight into the passions of some creative artisans hoping to broaden and deepen Americans' food passions." -- Booklist "[Kuh] has written something that reads less like the heavily reported homage to these artisans it is than like a short-story collection. Which is high praise, really... a fun way to tour and detour through an intricate narrative." -- Los Angeles Times "[Kuh] offers informative, well-crafted appreciations of sincere, imaginative, sometimes highly influential people engaged in various aspects of food and drink production all over the country." -- Wall Street Journal "He's literate and readable and has deep subject knowledge--the polar opposite of the average Yelper." -- Wall Street Journal "Kuh's exuberant prose and rapt observation makes for delectable food porn." -- Publishers Weekly, [Kuh] offers informative, well-crafted appreciations of sincere, imaginative, sometimes highly influential people engaged in various aspects of food and drink production all over the country. --Wall Street Journal", He's literate and readable and has deep subject knowledge-the polar opposite of the average Yelper., "Kuh gives insight into the passions of some creative artisans hoping to broaden and deepen Americans' food passions." - Booklist "Patric Kuh brilliantly explores our journey to recapture the fresh flavors that we forgot. ...Finding the Flavors We Lost is a fascinating history of how good food (and drink) reclaimed their place at the American table." - David Lebovitz, author of My Paris Table "Kuh artfully tells a food tale... As a chef, I am inspired by Kuh's desire to give convenience and mass production a run for the money with a tasty vision for the American table. This book made me hungry!" - Alex Guarnaschelli, executive chef at Butter and author of Old-School Comfort Food: The Way I Learned to Cook "Kuh's exuberant prose and rapt observation makes for delectable food porn." - Publishers Weekly "A food writer considers what artisanship really means... A lively look at food production [and] a thoughtful, informative journey into the transforming--and transformative--world of food." - Kirkus Reviews "[Kuh] has written something that reads less like the heavily reported homage to these artisans it is than like a short-story collection. Which is high praise, really... a fun way to tour and detour through an intricate narrative." - Los Angeles Times "[Kuh] offers informative, well-crafted appreciations of sincere, imaginative, sometimes highly influential people engaged in various aspects of food and drink production all over the country." - Wall Street Journal "He's literate and readable and has deep subject knowledge--the polar opposite of the average Yelper." - Wall Street Journal, Kuh artfully tells a food tale... As a chef, I am inspired by Kuh s desire to give convenience and mass production a run for the money with a tasty vision for the American table. This book made me hungry! --Alex Guarnaschelli, executive chef at Butter and author of Old-School Comfort Food: The Way I Learned to Cook", A food writer considers what artisanship really means... A lively look at food production [and] a thoughtful, informative journey into the transforming--and transformative--world of food. --Kirkus Reviews", Patric Kuh brilliantly explores our journey to recapture the fresh flavors that we forgot. ...Finding the Flavors We Lost is a fascinating history of how good food (and drink) reclaimed their place at the American table., Patric Kuh brilliantly explores our journey to recapture the fresh flavors that we forgot. ...Finding the Flavors We Lost is a fascinating history of how good food (and drink) reclaimed their place at the American table. --David Lebowitz, author of My Paris Table", [Kuh] offers informative, well-crafted appreciations of sincere, imaginative, sometimes highly influential people engaged in various aspects of food and drink production all over the country., Kuh gives insight into the passions of some creative artisans hoping to broaden and deepen Americans' food passions.
Dewey Decimal
630.973
Synopsis
The multiple-James Beard Award--winning restaurant critic for Los Angeles Magazine delivers an arresting exploration of our cultural demand for "artisanal" foods in a world dominated by corporate agribusiness. We hear the word "artisanal" all the time--attached to cheese, chocolate, coffee, even fast-food chain sandwiches--but what does it actually mean? We take "farm to table" and "handcrafted food" for granted now but how did we get here? In Finding the Flavors We Lost , acclaimed food writer Patric Kuh profiles major figures in the so-called "artisanal" food movement who brought exceptional taste back to food and inspired chefs and restaurateurs to redefine and rethink the way we eat. Kuh begins by narrating the entertaining stories of countercultural "radicals" who taught themselves the forgotten crafts of bread, cheese, and beer-making in reaction to the ever-present marketing of bland, mass-produced food, and how these people became the inspiration for today's crop of young chefs and artisans. Kuh examines how a rediscovery of the value of craft and individual effort has fueled today's popularity and appreciation for artisanal food and the transformations this has effected on both the restaurant menu and the dinner table. Throughout the book, he raises a host of critical questions. How big of an operation is too big for a food company to still call themselves "artisanal"? Does the high cost of handcrafted goods unintentionally make them unaffordable for many Americans? Does technological progress have to quash flavor? Eye-opening, informative, and entertaining, Finding the Flavors We Lost is a fresh look into the culture of artisan food as we know it today--and what its future may be., The multiple-James Beard Award winning restaurant critic forLos Angeles Magazinedelivers an arresting exploration of our cultural demand for artisanal foods in a world dominated by corporate agribusiness. We hear the word artisanal all the time attached to cheese, chocolate, coffee, even fast-food chain sandwiches but what does it actually mean? We take farm to table and handcrafted food for granted now but how did we get here? InFinding the Flavors We Lost, acclaimed food writer Patric Kuh profiles major figures in the so-called artisanal food movement who brought exceptional taste back to food and inspired chefs and restaurateurs to redefine and rethink the way we eat. Kuh begins by narrating the entertaining stories of countercultural radicals who taught themselves the forgotten crafts of bread, cheese, and beer-making in reaction to the ever-present marketing of bland, mass-produced food, and how these people became the inspiration for today s crop of young chefs and artisans.Kuh examines how a rediscovery of the value of craft and individual effort has fueled today s popularity and appreciation for artisanal food and the transformations this has effected on both the restaurant menu and the dinner table. Throughout the book, he raises a host of critical questions. How big of an operation is too big for a food company to still call themselves artisanal ? Does the high cost of handcrafted goods unintentionally make them unaffordable for many Americans? Does technological progress have to quash flavor? Eye-opening, informative, and entertaining, Finding the Flavors We Lostis a fresh look into the culture of artisan food as we know it today and what its future may be. ", The multiple-James Beard Award--winning restaurant critic for Los Angeles Magazine delivers an arresting exploration of our cultural demand for "artisanal" foods in a world dominated by corporate agribusiness. We hear the word "artisanal" all the time--attached to cheese, chocolate, coffee, even fast-food chain sandwiches--but what does it actually mean? We take "farm to table" and "handcrafted food" for granted now but how did we get here? In Finding the Flavors We Lost, acclaimed food writer Patric Kuh profiles major figures in the so-called "artisanal" food movement who brought exceptional taste back to food and inspired chefs and restaurateurs to redefine and rethink the way we eat. Kuh begins by narrating the entertaining stories of countercultural "radicals" who taught themselves the forgotten crafts of bread, cheese, and beer-making in reaction to the ever-present marketing of bland, mass-produced food, and how these people became the inspiration for today's crop of young chefs and artisans. Kuh examines how a rediscovery of the value of craft and individual effort has fueled today's popularity and appreciation for artisanal food and the transformations this has effected on both the restaurant menu and the dinner table. Throughout the book, he raises a host of critical questions. How big of an operation is too big for a food company to still call themselves "artisanal"? Does the high cost of handcrafted goods unintentionally make them unaffordable for many Americans? Does technological progress have to quash flavor? Eye-opening, informative, and entertaining, Finding the Flavors We Lost is a fresh look into the culture of artisan food as we know it today--and what its future may be.
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