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The Press and Popular Culture in Interwar Europe (ISSN)
Par Sarah Newman, Matt Houlbrook. 2014
This collection shows the importance of a comparative European framework for understanding developments in the popular press and journalism between…
the wars. This was, it argues, a formative and vital period in the making of the modern press. A great deal of fine scholarship on the development of modern forms of journalism and newspapers in the nineteenth and twentieth centuries has emerged within discrete national histories. Yet in bringing together essays on Britain, France, Germany, Italy and Poland, this book discerns points of convergence and divergence, and the importance of the European context in shaping how news was defined, produced and consumed. Challenging the tendency of histories of the press to foreground processes of ‘Americanisation’ and the displacement of older notions of the ‘fourth estate’ by new forms of human interest journalism, the chapters draw attention to the complex ways in which the popular press continued to be politicized throughout the interwar period. Building on this analysis, the book examines the forms, processes and networks through which newspapers were produced for public consumption. In a period of massive social, political and economic upheaval and conflict, the popular press provided a forum in which Europe’s meanings and nature could be constructed and contested. The interpersonal, material and technological links between newspapers, news corporations and news agencies in different countries served to define the outlines of Europe. Europe was called into being through the circulation of news and the practices and networks of the modern mass press traced in this volume. This publication is highly relevant to scholars of the history of journalism and cultural historians of interwar Britain and Europe.This book was originally published as a special issue of Journalism Studies.Cosmopolitanism and the New News Media (ISSN)
Par Lilie Chouliaraki, Bolette Blaagaard. 2014
The Arab Spring, the Occupy Wall Street movement and the Haiti earthquake are only some of the recent examples of…
the power of new media to transform journalism. Some celebrate this power as a new cosmopolitanism that challenges the traditional boundaries of foreign reporting, yet others fear that the new media simply reproduce old power relations in new ways. It is this important controversy around the role of new media in shaping a cosmopolitan journalism that offers the starting point of this book. By bringing together an impressive range of leading theorists in the field of journalism and media studies, this collection insightfully explores how Twitter, Facebook, Flickr and YouTube are taking the voice of ordinary citizens into the forefront of mainstream journalism and how, in so doing, they give shape to new public conceptions of authenticity and solidarity. This collection is directed towards a readership of students and scholars in media and communications, digital and information studies, journalism, sociology as well as other social sciences that engage with the role of new media in shaping contemporary social life. This book was originally published as a special issue of Journalism Studies.Telling Tales: Autobiographies Of Childhood And Youth
Par Kylie Cardell, Kate Douglas. 2015
Young writers have historically played a pivotal role in shaping autobiographical genres and this continues into the graphic and digital…
texts which characterise contemporary life writing. This volume offers a selection of pertinent case studies which illuminate some of the core themes which have come to characterise autobiographical writings of childhood, including: cultural and identity representations and tensions, coming into knowledge and education, sexuality, prejudice, war, and trauma. The book also reveals preoccupations with the cultural forms of autobiographical writings of childhood and youth take, engaging in discussions of archives, graphic texts, digital forms, testimony, didacticism in autobiography and the anthologising of life writing. This collection will open up broader conversations about the scope of life writing about childhood and youth and the importance of life writing genres in prompting dialogues about literary cultures and coming of age. This book was originally published as a special issue of Prose Studies.Local Foods Meet Global Foodways: Tasting History
Par Benjamin N. Lawrance, Carolyn de la Peña. 2012
This book explores the intersection of food and foodways from global and local perspectives. The collection contributes to interdisciplinary debates…
about the role and movement of commodities in the historical and contemporary world. The expert contributions collectively address a fundamental tension in the emerging scholarly terrain of food studies, namely theorizing the relationship between foodstuff production and cuisine patterns. They explore a wide variety of topics, including curry, bread, sugar, coffee, milk, pulque, Virginia ham, fast-food, obesity, and US ethnic restaurants. Local Foods Meet Global Foodways considers movements in context, and, in doing so, complicates the notions that food 'shapes' culture as it crosses borders or that culture 'adapts' foods to its neo-local or global contexts. By analysing the dynamics of contact between mobile foods and/or people and the specific cultures of consumption they provoke, these case studies reveal the process whereby local foods become global or global foods become local, to be a dynamic, co-creative development jointly facilitated by humans and nature. This volume explores a vast expanse of global regions, such as North and Central America, Europe, China, East Asia and the Pacific, India, sub-Saharan Africa, the Atlantic Ocean, and the USSR/Russia. It includes a foreword by the eminent food scholar Carole Counihan, and an afterword by noted theorist of cuisine Rachel Laudan, and will be of great interest to students and researchers of history, anthropology, geography, cultural studies and American studies. This book is based on a special issue of Food and Foodways.The Future of Journalism (Journalism Studies)
Par Bob Franklin. 2011
The future of journalism is hotly contested and highly uncertain reflecting developments in media technologies, shifting business strategies for online…
news, changing media organisational and regulatory structures, the fragmentation of audiences and a growing public concern about some aspects of tabloid journalism practices and reporting, as well as broader political, sociological and cultural changes. These developments have combined to impoverish the flow of existing revenues available to fund journalism, impact radically on traditional journalism professional practices, while simultaneously generating an increasingly frenzied search for sustainable and equivalent funding – and from a wide range of sources - to nurture and deliver quality journalism in the future. This book brings together journalists and distinguished academic specialists from around the globe to present the findings from their research and to discuss the future of journalism, the shifting quality of its products, its wide ranging sources of finance, as well as the economic and democratic consequences of the significant changes confronting Journalism. The Future of Journalism details the challenges facing the press in contemporary societies and provides essential reading for everyone interested in the role of journalism in shaping and sustaining literate, civil and democratic societies. This book consists of special issues from Journalism Studies and Journalism Practice.The Physiology of Taste: Or, Transcendental Gastronomy (American Antiquarian Cookbook Collection)
Par Jean Anthelme Brillat-Savarin. 2012
Perhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin&’s gastronomic essays are founding documents in the food-writing…
genre. This great classic of gastronomy is a witty and authoritative compendium on the art of dining, and it has never been out of print since first publication in 1825. The philosophy of Epicurus stands behind every page, and the simplest meal satisfied Brillat-Savarin, as long as it was executed with artistry. The sometimes wordy text is filled with aphorisms and axioms, and it has been endlessly analyzed and quoted. In a series of meditations that have the rhythm of an age of leisured reading and the confident pursuit of educated pleasures. Brillant-Savarin expounds on the delights of eating, which he considers a science, with witty anecdotes and observations such as:&“Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking.&”&“A dessert without cheese is like a beautiful woman with only one eye.&”&“Tell me what you eat and I will tell you what you are.&”&“The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all eras; it mingles with all other pleasures, and remains at last to console us for their departure.&” This edition of The Physiology of Taste was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.What's New, Cupcake?: Ingeniously Simple Designs for Every Occasion
Par Alan Richardson, Karen Tack. 2010
Learn how to make crazy-fun cupcakes with these easy recipes for any holiday or special occasion! No one knows more…
about making whimsical, delicious, and eye-catching single-serving treats than Karen Tack and Alan Richardson. And the dynamic duo of cupcake creativity is back with a brand-new batch of easy, entertaining, and unique decorating ideas that will delight the whole family. What&’s New, Cupcake? keeps the baking bonanza going with all-new designs, ranging from kid-pleasing robots and race cars to elegant long-stemmed roses to hilarious Chinese takeout container cupcakes that will fool your friends. Drawing inspiration from holidays, hobbies, and adorable animals, and made with only a few ingredients for easy-yet-impressive assembly, this cookbook will provide tons of fun, inspiration, and, of course, tasty desserts for cupcake fans of all ages. It&’s a sweet treat almost too good to eat—but definitely too delicious to miss.Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch
Par Paula Disbrowe. 2007
Who hasn't fantasized about leaving behind the chaos of everyday life and moving someplace where life is simpler? Well, that's…
just what chef and food writer Paula Disbrowe did when she left New York City and moved to Texas. She traded her subway MetroCard for a pickup truck and her stiletto heels for a pair of down-home cowboy boots.In Cowgirl Cuisine, Paula tells her story through food. She weaves together romance, adventure, and more than a few laughs as she celebrates the beauty of flavorful food, fresh air, and her own wholesome recipes, all while taking home cooks on a journey well off the beaten path.Like Texas itself, the recipes in Cowgirl Cuisine are big-hearted and bold—whole-grain muffins bursting with berries, salads loaded with leafy herbs and avocado, and fiery bowls of chili. Paula's food is healthful and full of nutrients, but this is not a diet cookbook—cowgirls don't have time to count calories (besides, they burn it all off hoisting newborn calves, hiking the hills, and galloping off on long trail rides). Instead, this is food that is satisfying and easy to prepare, which leaves plenty of time for living life to the fullest.From hearty ranch breakfasts to fresh salads, spicy nibbles, seductive desserts, and killer watermelon margaritas, Paula's recipes are full of her signature zest, spunk, and spice. Start your day off right with Canyon Granola or Cowgirl Migas. For lunch, have a nourishing bowl of silky Roasted Pumpkin Soup with Red Chile Cream or Chicken and Citrus Slaw Tostadas. For dinner, try Gazpacho Risotto with Garlic Shrimp or Cowboy Pot Roast with Coffee and Whiskey. And be sure to save room for one of Paula's decadent desserts, such as Chocolate Pecan Squares or Dulce de Leche Flan with Pepita Brittle.In addition to her recipes, Paula includes humorous and heartfelt vignettes about wild animals on the loose, scorpions in the sheets, and Casanova cowboys. And the pages are filled with lush photographs of food and life on the range. Cowgirl Cuisine isn't just spurs and salsa—it's about following your dream. So saddle up and follow yours.Payard Desserts
Par François Payard, Tish Boyle. 2013
&“A French pastry master&” reveals his recipes and secrets in this dessert cookbook for both professional chefs and home bakers…
(Daniel Boulud, James Beard Award–winning chef). With beautiful photographs, this book from legendary pastry chef François Payard shows how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Payard also includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world&’s finest pastry kitchens. A must-have for professional bakers, it&’s also accessible enough for serious home baking enthusiasts.Chicken on the Grill: 100 Surefire Ways to Grill Perfect Chicken Every Time
Par Cheryl Alters Jamison, Bill Jamison. 2004
The aroma should be irresistible. The outside should be crisp, the inside juicy. We're talking about one of America's most…
popular foods -- grilled chicken. But how many times does the outside look perfect while the inside is perfectly raw? Or you're simply left with a smoldering, charred mess?Award-winning cookbook authors and America's outdoor grilling experts, Cheryl and Bill Jamison come to the rescue in Chicken on the Grill. The Jamisons identify the most common mistakes in grilling chicken and, most important, teach you how to correct them. Learn how to tend to the fire, how to time the grilling process, and how to check for doneness. Their advice and expertise make it easy to enjoy perfectly tender, juicy chicken that is bursting with true flavor only grilling over a fire can impart.With more than 50 color photographs throughout, Chicken on the Grill is as much a feast for the eyes as it is for the table. The 100-plus recipes include everything from classic Grill-Roasted Chicken and Grilled Chicken Caesar on a Skewer to exotic new dishes like Tequila-Lime Chicken Tacos with Charred Limes and Curried Chicken Roti. There are 50 inspiring ideas for boneless, skinless breasts, plus recipes for wings, sandwiches, and satays. Since man can't really live by chicken alone, there are recipes for sides and sweets such as Rockin' Guac, Grilled Asparagus with Orange Zest, and Frozen Margarita Pie.Chicken is economical, rich in protein and nutrients, and can be prepared in a wide variety of ways to suit a wide variety of tastes. From everyday family meals to entertaining a crowd, you can't beat a great grilled chicken. And you can't beat Chicken on the Grill for showing you just how to do it.For the Love of Letters: A 21st-Century Guide to the Art of Letter Writing
Par Samara O'Shea. 2007
“Samara O’Shea is the guardian angel of this almost lost art.” — Samantha Ettus, Creator of The Experts' Guide book…
series“Samara O’Shea has outdone herself with her own passionate love letter to the written word.” — Rachel Kramer Bussel, Village Voice Lusty Lady columnist“A charming look at the lost art of letter writing.” — Jane Buckingham, author of The Modern Girl's Guide to Life and The Modern Girl's Guide to Motherhood“For the Love of Letters could transform the most technologically addicted among us into old-fashioned letter writers.” — Samantha Ettus, creator of The Experts' Guide book series“O’Shea vividly revitalizes the magic potency of the letter. If only we were all so skilled with the pen.” — Vicky Ward, Vanity Fair contributing editor“....funny, entertaining and purposeful.” — Jill A. Davis, author of Ask Again Later and Girls' Poker NightThe Bistros, Brasseries, and Wine Bars of Paris: Everyday Recipes from the Real Paris
Par Daniel Young. 2006
You can spend years in Paris and never hear the same answer twice to this cookbook's underlying question: what is…
the difference between a bistro, a brasserie, and a wine bar? In his third cookbook, acclaimed author and expert on all things French Daniel Young explains the nuances between the three, as he takes home cooks on a vibrant, spirited tour of Paris's best eateries. Daniel explains that, as true Parisians know; a bistro is a small, informal restaurant serving a few simple, hearty dishes, while a brasserie is a larger, cafe–restaurant providing continuous service and rough–and–ready food. In a wine bar, expect to find a large selection of wines by the glass and light bites to go with them. Daniel also introduces home cooks to many of his favorite spots (some are famous, others are his own best–keep secrets) and presents classic recipes from each, including Salmon Terrine with Leeks and Pesto, Cream of Carrot Soup with Cumin, Pan–Grilled Rib Steak with Béarnaise Sauce, and Warm Almond Cake with Caramel Cream. Bistros, brasseries, and wine bars, define what it means to be out and eat out in Paris, to dine simply and very well. Theirs is the food that nourishes and sustains the Paris of Parisians – the real and everyday Paris – with local flavor, style, sophistication, personality, and attitude.The Best Ice Cream Maker Cookbook Ever
Par Peggy Fallon. 1998
Choice is what it's all about: Choosing your favorite flavor, favorite topping or swirl-in, favorite frozen dessert. For no matter…
what kind of ice cream maker you own -- an inexpensive canister or a top-of-the-line electric freezer -- there's an extra special treat here for you.Exciting flavors include an assortment of vanillas of varying degrees of richness, several great chocolates, Butter Pecan, Sensational Strawberry, Peaches 'n' Cream, Utterly Peanut Butter and Double Ginger to mention only a sampling. For an extra flourish, there's a collection of ice creams with add-ons -- swirls and twirls, sauces and toppings. There is even an entire chapter of great reduced-fat light ice creams and nonfat frozen yogurts with names like Creamy Banana, Cappuccino, Date Rum and Maple Crunch.Many completely fat-free frozen delights are covered in the chapter called "Sorbets, Granitas and Other Ices." Enticing and refreshing, they come in flavors such as Kiwi-Lime, Mango Margarita, Spiced Rasberry and Strawberry Daquiri. And for showstopping, truly fabulous desserts, made completely in advance, turn to the last chapter, which contains ice cream cakes, pies and other frozen desserts.Both experienced and novice cooks will love this A-to-Z guide packed with more than 6,000 tips, shortcuts and other culinary…
wisdom cookbooks never tell you. Find all the answers you'll ever need to a universe of cooking quandaries and questions on hundreds of subjects, including foods, beverages, kitchen equipment, cooking techniques, entertaining ideas and smart ways to use leftovers. Plus, there are loads of quick and easy reference charts, a handy system of cross-referencing and well over a hundred shorthand-style recipes.Joy of Kosher: Fast, Fresh Family Recipes
Par Jamie Geller. 2013
I was "the bride who knew nothing" . . .And now I love sharing the joy of kosher cooking with…
people like me: Busy parents who want to make real food for real families in a snap, and people who want to entertain without slaving in the kitchen, knowing their dishes will always elicit oohs and aahs. Our Sabbath and holiday meals are warm, fun, and flowing with food, family, and tons of guests. Do the math: two weekly Shabbos meals + 26 holiday banquets = 130 feasts per year, not to mention feeding my hungry family every other day of the week. That plus a full-time job should qualify me as some kind of expert in fast, fresh family dinners!Here in Joy of Kosher I share more than 100 of my absolute best recipes and give each a creative twist: Dress It Up—add some bling for your party table—or Dress It Down and lure your picky eaters to meals they'll beg for again and again. That's more than 200 recipes!A few of my faves: Crystal Clear Chicken Soup with Julienned Vegetables and Angel Hair (Dress It Down: Chicken Noodle Alphabet Soup) Garlic Honey Brisket (Dress It Down: Honey Brisket Pita Pockets) Miso-Glazed Salmon (Dress It Up: Avocado-Stuffed Miso-Glazed Salmon) Butternut Squash Mac 'n' Cheese (Dress It Down: Mac 'n' Cheese Muffin Cups) Gooey Chocolate Cherry Cake (Dress It Up: Red Wine Chocolate Cherry Heart Cake)And talk about challah! I give you ten yummy variations, including Sun-Dried Tomato, Garlic, and Herb Braided Challah; Blueberry Apple Challah Rolls; Sea-Salted Soft Challah Pretzel Rolls; and Gooey Pecan Challah Sticky Buns. All that, plus gorgeous photos, wine pairings, time-savers, and my guide to sane, no-jitters holiday menus. I hope you love this book as much as I loved writing it for you!How To Read A French Fry: And Other Stories of Intriguing Kitchen Science
Par Russ Parsons. 2001
"With passion and enthusiasm, Russ Parsons explains the science behind kitchen common sense, then illustrates it with recipes. His book…
makes me feel smarter and more in control. As if that's not enough, the recipes are some of the most appealing ever." - Deborah Madison"Russ Parson’s new book is fascinating to read and totally useful in the kitchen. Food lovers like me are always hungry for an understanding of what is happening inside our saucepans, our pot roasts, and our peach pies. Parsons’s scientific explanations are very satisfying and his recipes look mouthwatering. He writes with the clarity of a good journalist, the skepticism of an accomplished editor (which, as editor in chief of the L.A. Times Food Section, he surely is), and the energy of a passionate home cook, who knows just what the rest of us need to know." — Jeffrey Steingarten" If you want to know why onions make you cry, are terrified by hollandaise or curious to find out why good cooks add old oil to new, this is the book for you.The recipes not only tell you the what, but also the why. I learned a lot." — Ruth Reichl, editor in chief Gourmet magazine Gourmet —The Prophets of Smoked Meat: A Journey Through Texas Barbecue
Par Daniel Vaughn. 2013
The comprehensive, must-have guide to Texas barbecue, including pitmasters' recipes, tales of the road—from country meat markets to roadside stands—and…
a panoramic look at the Lone Star State, where smoked meat is sacredBrisket. Spareribs. Beef sausage. Pulled pork. From the science of heat to the alchemy of rubs, from the hill country to the badlands, The Prophets of Smoked Meat takes readers on a pilgrimage to discover the heart and soul of Texas barbecue.Join Daniel "BBQ Snob" Vaughn—host of the popular blog Full Custom Gospel BBQ and acknowledged barbecue expert—and photographer Nicholas McWhirter as they trek across more than 10,000 miles to sample the wood-smoking traditions of the Lone Star State's four distinct barbecue styles: East Texas style, essentially the hickory-smoked, sauce-coated barbecue with which most Americans are familiar. Central Texas "meat market" style, in which spice-rubbed meat is cooked over indirect heat from pecan or oak wood, a method that originated in the butcher shops of German and Czech immigrants. Hill Country "cowboy style," which involves direct heat cooking over mesquite coals and uses goat and mutton as well as beef and pork. South Texas barbacoa, in which whole beef heads are traditionally cooked in pits dug into the earth.Including recipes from longtime pitmasters and new barbecue stars, The Prophets of Smoked Meat encompasses the entire panorama of Texas barbecue. Illustrated throughout with lush, full-color photographs of the food, the people, and the stunning landscapes of the Lone Star State, The Prophets of Smoked Meat is the new gospel of Texas barbecue, essential for neophytes and seasoned experts alike.Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
Par Gaby Dalkin. 2013
Eating Viet Nam: Dispatches from a Blue Plastic Table
Par Graham Holliday. 2015
“Graham Holliday is one of the great gastronauts, a charming and intrepid try-anything explorer who makes the rest of us…
food writers feel hopelessly inadequate (and woefully underfed). You’d be a fool to delve into Viêt Nam’s spectacular cuisine without him as your guide.”—Peter J. Lindberg, editor at large, Travel & Leisure A journalist takes us on a colorful and spicy gastronomic tour through Viêt Nam in this entertaining, offbeat travel memoirGrowing up in a small town in central England, Graham Holliday wasn’t keen on travel. But in his early twenties, he saw a picture of Hà Nội that sparked his curiosity and propelled him halfway across the globe. An ordinary guy who liked trying interesting food, he moved to the capital city and embarked on a quest to find real Vietnamese food. In Eating Việt Nam, he chronicles his odyssey in this enticing, unfamiliar land infused with sublime smells and tastes.Funny, charming, and always delicious, Eating Việt Nam will inspire armchair travelers, those with curious palates, and everyone itching for a taste of adventure.Mediterranean Grilling: More Than 100 Recipes from Across the Mediterranean
Par Diane Kochilas. 2007
Mediterranean Grilling presents a collection of classic and new recipes for flame-kissed dishes from the regions surrounding the Mediterranean Sea,…
where the great grilling tradition dates back to ancient times, but the flavors are always fresh.Diane Kochilas takes the familiar and much-loved cooking method of grilling and pairs it with the cuisines of the Mediterranean, introducing home cooks to a whole new world of flavors that can be created in their own backyards. From Turkish kebabs and Spanish-style grilled artichokes to French grillades and Greek vegetable kebabs, Mediterranean Grilling offers an irresistible array of contemporary and traditional grilled specialties.Enjoy Grilled Tomato Soup with Spicy Yogurt, Greek Lamb Biftekia Stuffed with Spiced Feta, and Swordfish Souvlaki with Lemon-Olive Oil Marinade. Many dishes are simple and served right from the grill, while others are the basis for more complex soups, salads, and pastas. With recipes as varied as goat cheese appetizers and charred pita breads, fresh fish and marinated lamb, garden vegetables and juicy peaches drizzled with honey syrup, as well as dazzling full-color photographs, Mediterranean Grilling lets home cooks turn on the flame and turn up the flavor as never before.