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Kitchens takes us into the robust, overheated, backstage world of the contemporary restaurant. In this rich, often surprising portrait of the real lives of kitchen workers, Gary Alan Fine brings their experiences, challenges, and satisfactions to colorful life. A new preface updates this riveting exploration of how restaurants actually work, both individually and as part of a larger culinary culture.

Kitchens --- Cooks --- Chefs --- Food service employees --- Rooms --- Social aspects --- Social conditions. --- Sociology of culture --- behind the scenes. --- career. --- commercial kitchens. --- contemporary restaurants. --- cooking. --- cooks and chefs. --- culinary culture. --- culinary narratives. --- culinary scene. --- engaging. --- ethnographies. --- food lovers. --- hospitality. --- kitchen experiences. --- kitchen setting. --- kitchen staff. --- kitchen workers. --- labor and industry. --- nonfiction. --- professional chefs. --- restaurant culture. --- restaurant settings. --- restaurant work. --- restaurant workers. --- sociology. --- thought provoking. --- uplifting stories.

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The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.

Cooking, Roman. --- Dinners and dining --- Cookery, Roman --- Roman cooking --- History. --- cookbook. --- cookbooks. --- cooking made easy. --- cooking. --- culinary history. --- culinary. --- customs. --- easy to read. --- engaging. --- enthic foods. --- essential flavors. --- food and wine. --- food lovers. --- food prep. --- frugal people. --- herbs. --- historical. --- history of italian cooking. --- history. --- how to cook. --- italian cooking. --- italian food. --- italian history. --- kitchen setting. --- lamb. --- lazio. --- lively. --- modern cuisine. --- olive oil. --- ordinary people. --- page turner. --- pork. --- recipes. --- regional cooking. --- regional interest. --- retrospective. --- ricotta. --- rome. --- social history. --- social sciences. --- traditions.

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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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It happens every day: we pick up a newspaper or magazine or turn on the television and are bombarded with urgent advice about how to stay healthy. Lose weight! Lower your cholesterol! Early detection saves lives! Sunscreen prevents cancer! But in many cases, pronouncements we rarely think to question turn out to be half-truths that are being pushed by various individuals or groups to advance their own agendas. The Healthy Skeptic explores who these health promoters are-from journalists and celebrities to industry-funded groups and consumer activists-what their motives are, and how they are spinning us in ways we often don't realize. This treasure trove of little-known facts, written by a seasoned health reporter, provides invaluable tips, tools, and resources to help readers think more critically about what they're being told. Becoming a healthy skeptic is vital, Davis argues, because following the right advice can have a profound impact on overall health and longevity. IN TEN ENTERTAINING CHAPTERS, ROBERT J. DAVIS DISCUSSES: * Diets and why they don't work* Dietary supplements * The campaign to reduce cholesterol * Celebrity exhortations to "get tested" * Sunscreen and its promoters' claims * The antichemical activists

Health education. --- Consumer education. --- Health products. --- Quacks and quackery. --- Health --- Personal health --- Wellness --- Medicine --- Physiology --- Diseases --- Holistic medicine --- Hygiene --- Well-being --- Charlatans --- Impostors and imposture --- Swindlers and swindling --- Health aids --- Health supplies --- Commercial products --- Medical supplies --- Buyers' guides --- Shoppers' guides --- Consumer affairs departments --- Consumers' leagues --- Education --- Home economics --- Shopping --- Communication in medicine --- Health promotion --- Preventive health services --- Information services. --- Study and teaching --- antichemical activities. --- critical thinking. --- culinary. --- diet and exercise. --- emotional rollercoaster. --- food lovers. --- health and fitness. --- health and longevity. --- health promoters. --- health reporter. --- health. --- healthcare myths. --- healthy living. --- hopeful stories. --- humanity. --- kitchen setting. --- life lessons. --- physical wellness. --- resources. --- science and math. --- thinking critically. --- tips and tools. --- weight loss.

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Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati-pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. Encyclopedia of Pasta, illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals.

Pasta products --- Cooking (Pasta) --- Cookery (Macaroni) --- Cookery (Pasta) --- Cooking (Lasagna) --- Cooking (Noodles) --- Cooking (Spaghetti) --- Cooking (Vermicelli) --- Cooking with pasta --- Italian paste products --- Macaroni products --- Semolina products --- Alimentary paste products --- Wheat products --- History. --- Use in cooking --- Pâtes alimentaires --- Cuisine (Pâtes alimentaires) --- Encyclopedias. --- Encyclopédies --- Histoire --- Pasta products -- Italy -- Encyclopedias.. --- Pasta products -- Italy -- History.. --- Cooking (Pasta). --- cookbook. --- cookbooks italian. --- cooking. --- family recipes. --- food and culture. --- food and diet. --- food lovers. --- food prep. --- food reference. --- food scholars. --- food. --- geographical. --- gnocchi. --- historical. --- history of food. --- history of pasta. --- home cooks. --- illustrated. --- italian pasta. --- italy. --- kitchen setting. --- mediterranean foods. --- nonfiction. --- oral histories. --- pasta lovers. --- pasta recipes. --- pasta. --- preparation techniques. --- ravioli. --- regional cuisine. --- spaghetti. --- staple food. --- strascinati. --- tagliatelle. --- vincisgrassi.