A Taste Of Progress

Download or read book A Taste of Progress written by Nelleke Teughels and published by Routledge. This book was released on 2016-03-09 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: World exhibitions have been widely acknowledged as important sources for understanding the development of the modern consumer and urbanized society, yet whilst the function and purpose of architecture at these major events has been well-studied, the place of food has received very little attention. Food played a crucial part in the lived experience of the exhibitions: for visitors, who could acquaint themselves with the latest food innovations, exotic cuisines and ’traditional’ dishes; for officials attending lavish banquets; for the manufacturers who displayed their new culinary products; and for scientists who met to discuss the latest technologies in food hygiene. Food stood as a powerful semiotic device for communicating and maintaining conceptions of identity, history, traditions and progress, of inclusion and exclusion, making it a valuable tool for researching the construction of national or corporate sentiments. Combining recent developments in food studies and the history of major international exhibitions, this volume provides a refreshing alternative view of these international and intercultural spectacles.

Download or read book Hospital Progress written by and published by . This book was released on 1921 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Wealth and Progress written by George Gunton and published by . This book was released on 1887 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Progress, Civic, Social, Industrial written by and published by . This book was released on 1908 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Role Models written by John Waters and published by Farrar, Straus and Giroux. This book was released on 2010-05-25 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: Role Models is a personal invitation into one of the most unique, perverse, and hilarious artistic minds of our time. From the incomparable John Waters, a paean to the power of subversive inspiration that will delight, amuse, enrich—and happily horrify readers everywhere. Role Models is, in fact, a self-portrait told through intimate profiles of favorite personalities—some famous, some unknown, some criminal, some surprisingly middle-of-the-road. From Esther Martin, owner of the scariest bar in Baltimore, to the playwright Tennessee Williams; from the atheist leader Madalyn Murray O'Hair to the insane martyr Saint Catherine of Siena; from the English novelist Denton Welch to the timelessly appealing singer Johnny Mathis—these are the extreme figures who helped the author form his own brand of neurotic happiness.

Download or read book Social notes, concerning social reforms, social requirements, social progress. Directing ed. S.C. Hall written by Samuel Carter Hall and published by . This book was released on with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Umami written by Ole G. Mouritsen and published by Columbia University Press. This book was released on 2014-04-22 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the West, we have identified only four basic tastesÑsour, sweet, salty, and bitterÑthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrb¾k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.