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Secrets from the Greek Kitchen explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events. Based on more than twenty years of research and the author's videos of everyday cooking techniques, this rich ethnography treats the kitchen as an environment in which people pursue tasks, display expertise, and confront culturally defined risks. Kalymnian islanders, both women and men, use food as a way of evoking personal and collective memory, creating an elaborate discourse on ingredients, tastes, and recipes. Author David E. Sutton focuses on micropractices in the kitchen, such as the cutting of onions, the use of a can opener, and the rolling of phyllo dough, along with cultural changes, such as the rise of televised cooking shows, to reveal new perspectives on the anthropology of everyday living.

Cooking, Greek. --- Cookery, Greek --- Greek cooking --- anthropology. --- california studies in food and culture book. --- can opener. --- contemporary events. --- contemporary greece. --- cooking expertise. --- cooking practices. --- cooking skills. --- cooking. --- cuisine. --- cultural changes. --- cultural studies. --- cutting onions. --- ethnographic research. --- everyday cooking. --- food knowledge. --- food prep. --- food. --- greece. --- greek cooking. --- greek kitchen. --- greek studies. --- greek. --- ingredients. --- island of kalymnos. --- kitchen setting. --- kitchen. --- micropractices. --- phyllo dough. --- recipes. --- small town settings. --- tastes. --- televised cooking shows.

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"In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its early years in the 1970s to the present, when farm-to-table, foraging, and fusion cuisine are part of the national vocabulary. Goldstein's interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an era when cooking was grounded in passion, bold innovation, and a dedication to "flavor first." The author shows how the counterculture movement in the West gave rise to a restaurant culture that was defined by open kitchens, women in leadership positions, and the presence of a surprising number of chefs and artisanal food producers who lacked formal training. California cuisine challenged the conventional kitchen hierarchy and dominance of French technique in fine dining, she explains, leading to a more egalitarian restaurant culture and informal food scene. In weaving the author's view of California food culture with profiles of those who played a part in its development-from Alice Waters to Bill Niman to Wolfgang Puck-Inside the California Food Revolution demonstrates that, in addition to access to fresh produce, the region also shared a distinctly Western culture of openness, creativity, and collaboration. Wonderfully detailed and engagingly written, this book elucidates as never before how the inspirations that emerged in California went on to transform the eating experience throughout the U.S. and the world. "--

Cooking --- Restaurants --- Cookery --- Cuisine --- Food preparation --- Food science --- Home economics --- Cookbooks --- Dinners and dining --- Food --- Gastronomy --- Table --- Cafés --- Dining establishments --- Restaurants, lunch rooms, etc. --- Food service --- Happy hours --- History. --- California style. --- american cuisine. --- bold innovation. --- books on food. --- california cooking. --- california cuisine. --- california studies in food. --- captivating anecdotes. --- conventional kitchen. --- cooking. --- culinary. --- engaging. --- ethnic food. --- famous chefs. --- farm to table. --- fine dining. --- food and drink. --- food and wine. --- food studies. --- food writing. --- food. --- foodie books. --- foraging. --- fusion cooking. --- gastronomy. --- history. --- informal food scene. --- insiders account. --- interviews. --- lively. --- regional cooking. --- sourced ingredients. --- western culture. --- wolfgang puck. --- wonderful interviews.

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At no time during the Great Depression was the contradiction between agriculture surplus and widespread hunger more wrenchingly graphic than in the government's attempt to raise pork prices through the mass slaughter of miliions of "unripe" little pigs. This contradiction was widely perceived as a "paradox." In fact, as Janet Poppendieck makes clear in this newly expanded and updated volume, it was a normal, predictable working of an economic system rendered extreme by the Depression. The notion of paradox, however, captured the imagination of the public and policy makers, and it was to this definition of the problem that surplus commodities distribution programs in the Hoover and Roosevelt administrations were addressed. This book explains in readable narrative how the New Deal food assistance effort, originally conceived as a relief measure for poor people, became a program designed to raise the incomes of commercial farmers. In a broader sense, the book explains how the New Deal years were formative for food assistance in subsequent administrations; it also examines the performance--or lack of performance--of subsequent in-kind relief programs. Beginning with a brief survey of the history of the American farmer before the depression and the impact of the Depression on farmers, the author describes the development of Hoover assistance programs and the events at the end of that administration that shaped the "historical moment" seized by the early New Deal. Poppendieck goes on to analyze the food assistance policies and programs of the Roosevelt years, the particular series of events that culminated in the decision to purchase surplus agriculture products and distribute them to the poor, the institutionalization of this approach, the resutls achieved, and the interest groups formed. The book also looks at the takeover of food assistance by the U.S. Department of Agriculture and its gradual adaptation for use as a tool in the maintenance of farm income. Utliizing a wide variety of official and unofficial sources, the author reveals with unusual clarity the evolution from a policy directly responsive to the poor to a policy serving mainly democratic needs.

Agriculture and state --- Depressions --- Food relief --- Agrarian question --- Agricultural policy --- Agriculture --- State and agriculture --- Economic policy --- Land reform --- Famine relief --- Food aid programs --- Food assistance programs --- Disaster relief --- Humanitarian assistance --- Public welfare --- Emergency food supply --- History. --- Government policy --- Food relief - United States - History. --- Food distribution programs --- 20th century american history. --- agricultural surplus. --- american government. --- american history. --- breadlines. --- california studies in food and culture series. --- commercial farmers. --- cultural studies. --- economic system. --- fdr. --- food assistance. --- government. --- great depression. --- history. --- hoover administration. --- hunger. --- new deal food assistance effort. --- new deal programs. --- policy makers. --- president franklin d roosevelt. --- president herbert hoover. --- roosevelt administration. --- surplus commodities. --- us department of agriculture. --- widespread hunger.