Author: M. F. K. Fisher
Release Date: 1937
Essays and anecdotes on the subject of gastronomy discuss the abuses of the potato, the furtive enjoyment of "secret eatings," and the culinary customs of ancient Greece, the Roman empire, and medieval Europe.
Jewish art has always been with us, but so has a broader canvas of Jewish imaginings: in thought, in emotion, in text, and in ritual practice. Imagining the Jewish God was there in the beginning, as it were, engraved and embedded in the ways Jews lived and responded to their God.This book attempts to give voice to these diverse imaginings of the Jewish God, and offers these collected essays and poems as a living text meant to provoke a substantive and nourishing dialogue. A responsive, living covenant lies at the heart of this book—a covenantal reciprocity that actively engages the dynamics of Jewish thinking and acting in dialogue with God. The contributors to this volume are committed to this form of textual reasoning, even as they all move us beyond the “text” as foundational for the imagined “people of the book.” That people, we submit, lives and breathes in and beyond the texts of poetry, narrative, sacred literature, film, and graphic mediums. We imagine the Jewish people, and the covenant they respond to, as provocative intimations of the divine. The essays in this volume seek to draw these vocal intimations out so that we can all hear their resonant call.
Author: Gitanjali G. Shahani
Publisher: Cambridge University Press
Release Date: 2018-06-30
Genre: Literary Criticism
This volume examines food as subject, form, landscape, polemic, and aesthetic statement in literature. With essays analyzing food and race, queer food, intoxicated poets, avant-garde food writing, vegetarianism, the recipe, the supermarket, food comics, and vampiric eating, this collection brings together fascinating work from leading scholars in the field. It is the first volume to offer an overview of literary food studies and reflect on its origins, developments, and applications. Taking up maxims such as 'we are what we eat', it traces the origins of literary food studies and examines key questions in cultural texts from different global literary traditions. It charts the trajectories of the field in relation to work in critical race studies, postcolonial studies, and children's literature, positing an omnivorous method for the field at large.
Author: Tim Ryan, Congressman
Publisher: Hay House, Inc
Release Date: 2014-10-14
Genre: Health & Fitness
Today a buck gets you a quick burger (or two), but what’s the real cost of that meal? The rates of chronic disease—specifically diseases like diabetes, caused by our lifestyles—have grown exponentially in recent years, edging medical expenses ever higher while threatening to give America its first generation to actually live shorter lives than their parents. Unfortunately finding good nutrition is no walk in the park, with more and more Americans living in cities, far from a farmer’s field. To overcome distance and undercut price, we rely on industry to put dinner on the table— yet this system has valued efficiency and short-term profits over our own health and the health of our environment. So how do we keep America thriving? Congressman Tim Ryan may have a soft spot for chicken wings and ice cream, but he also knows the joy of farm-fresh produce and the feel of soil between his fingers. Here he presents easy, actionable steps that anyone can take, from starting an herb garden on your windowsill to helping implement food education in your child’s school to petitioning your elected officials. Ryan also introduces some of the current food revolutionaries, who are shining examples of people who saw a problem with how we think about food today, rolled up their sleeves, and raised a crop of positive change. The commonsense ideas in these pages come big (replacing dilapidated neighborhoods with farms) and small (sitting down for a fresh, healthy meal with your family), and each will help you improve the quality of life for you and future generations.
A fascinating survey of American food trends that highlights the key inventions, brands, restaurant chains, and individuals that shaped the American diet and palate in the 20th century. • Over 250 encyclopedic entries on the most prominent influences in American food during the 20th century • Contains 10 recipes, each emblematic of a particular decade • Over 15 sidebars with additional feature information • Chronologically presents popular foods of the 20th century in the United States, with each of the ten chapters representing a decade • Each chapter provides a "For Further Exploration" bibliography section
Author: John Stott
Publisher: Wm. B. Eerdmans Publishing
Release Date: 2012-12-31
"We must commit ourselves, heart and mind, soul and will, personally and unreservedly, to Jesus Christ. We must humble ourselves before him. We must trust him as our Savior and submit to him as our Lord; and then go on to take our place as loyal members of the church and responsible citizens in the community. This is basic Christianity, the theme of this book." With these words, world-renowned preacher John Stott embarks on a compelling study that first defends the basic claims of Christianity and then defines the proper outworkings of those main beliefs in the daily lives of believers. --from publisher description.
Author: National Gallery of Art
Publisher: Chicago Review Press
Release Date: 2013-09-01
Genre: Juvenile Nonfiction
Lavishly illustrated with 230 full color images, this family-oriented art resource introduces children ages 7 to 12, as well as their parents and educators, to more than 50 great artists and their work, with corresponding activities and explorations that inspire artistic development, focused looking, and even creative writing. Thematic chapters range from examining portraiture and landscape to playing with space and storytelling. Within each chapter a diverse range of American and European artists, art mediums, and time periods is represented. This treasure trove of artwork from the National Gallery of Art includes, among others, works by Raphael, Rembrandt, Georgia O’Keeffe, Henri Matisse, Chuck Close, Jacob Lawrence, Pablo Picasso, and Alexander Calder, representing a wide range of artistic styles and techniques. Written by museum educators with decades of hands-on experience in both art-making activities and making art relatable to children, the activities include sculpting a clay figure inspired by Edgar Degas; drawing an object from touch alone, inspired by Joan Miro’s experience as an art student; painting a double-sided portrait with one side reflecting physical traits and the other side personality traits, inspired by Leonardo da Vinci’s Ginevra de' Benci; and creating a story based on a Mary Cassatt painting. Educators, homeschoolers, and families alike will find their creativity sparked by this art extravaganza. The National Gallery of Art in Washington, DC, maintains one of the world's most renowned collections of American and European masterpieces from the thirteenth century to the present. An important component of the National Gallery of Art is its educational mission. This book was written and compiled by the museum's educators and is a collective effort of the Education Division at the National Gallery of Art.
Author: Rudolf Arnheim
Publisher: Univ of California Press
Release Date: 1957
“More than half a century since its initial publication, this deceptively compact book remains among the most incisive analyses of the formal and perceptual dynamics of cinema. No one who cares about film can afford to remain ignorant of its insights and wisdom. As digital technology fundamentally alters motion pictures, the lessons of Film as Art commend themselves as excellent insurance against reinventing the wheel in the new media landscape and hailing it as progress.”—Edward Dimendberg author of Film Noir and the Spaces of Modernity “After more than eight decades, Rudolph Arnheim's small book of film theory remains one of the essential works in defining film art, understanding film less as reproducing the world than as opening up new possibilities for formal play and unexpected imagery. Anyone serious about film, whether scholar, filmmaker or simply a lover of cinema, must take Arnheim seriously.”—Tom Gunning, author of The Films of Fritz Lang and D.W. Griffith and the Origins of American Narrative Film “An aesthetic theory based on the formal ‘limitations’ of the medium, Arnheim’s Film as Art always provokes students in an age of few limits and less formality, and they argue and engage this classic text with unparalleled passion. Written in the wake of sound’s transformation of the cinema, Arnheim’s essays are not only central to understanding a major historical moment in theoretical debates about what constitutes the ‘essence’ of film, but also are a must read for anyone seeking a lucid, detailed, and rigorous argument about how works of art emerge from expressive constraint as much as expressive freedom.”—Vivian Sobchack, author of Carnal Thoughts
"There are two kinds of people in this world: the ones who don't cook out of and have NEVER cooked out of THE I HATE TO COOK BOOK, and the other kind...The I HATE TO COOK people consist mainly of those who find other things more interesting and less fattening, and so they do it as seldom as possible. Today there is an Annual Culinary Olympics, with hundreds of cooks from many countries ardently competing. But we who hate to cook have had our own Olympics for years, seeing who can get out of the kitchen the fastest and stay out the longest." - Peg Bracken Philosopher's Chowder. Skinny Meatloaf. Fat Man's Shrimp. Immediate Fudge Cake. These are just a few of the beloved recipes from Peg Bracken's classic I HATE TO COOK BOOK. Written in a time when women were expected to have full, delicious meals on the table for their families every night, Peg Bracken offered women who didn't revel in this obligation an alternative: quick, simple meals that took minimal effort but would still satisfy. 50 years later, times have certainly changed - but the appeal of THE I HATE TO COOK BOOK hasn't. This book is for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible.