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Art to Table

The Power of Aesthetics in Women’s Cookbooks of the Belle Époque

Samantha Presnal

earlier in the century, by the latter half the chefs themselves had set about developing and codifying the art and craft of haute cuisine. Their culinary contributions were most frequently found in the form of recipes, packed into cookbooks as heavy and

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Afsaneh Hojabri

Abstract: In light of the recent surge of Iranians’ autobiographies and fictions in the West, this article will examine ‘food writing’ as an emerging genre of diasporic narrative dominated by Iranian women. It will explore the multiple avenues through which these cookbooks/food memoirs seek not only to make accessible the highly sophisticated Persian culinary tradition but also to ameliorate the image of Iran. Such attempts are partly in response to the challenges of exilic life, namely, the stereotypical portrayal of Iranians in the Western media. Three books with strong memoir components will be further discussed in order to demonstrate how the experiences of the 1979 revolution, displacement, and nostalgia for prerevolutionary Iran are interwoven with the presentation of Iranian food and home cooking abroad.

Résumé : À la lumière de la vague récente d’autobiographies et de fictions d’Iraniens dans l’ouest cet article examinera “l’écriture culinaire” en tant que genre émergent de récit diasporique dominé par les femmes iraniennes. Il explorera les multiples voies pas lesquelles ces livres de cuisine / mémoires culinaires cherchent non seulement à rendre accessible la tradition culinaire persane très sophistiquée, mais aussi à améliorer l’image de l’Iran. Une telle tentative est une réponse aux défis de la vie en exil, à savoir la représentation stéréotypée des Iraniens dans les médias occidentaux. Trois livres avec de fortes composantes de mémoire seront discutés plus en détail afin de démontrer comment les expériences de la révolution de 1979, le déplacement et la nostalgie de l’Iran pré-révolutionnaire sont entrelacés avec la présentation de la cuisine iranienne et de la cuisine maison à l’étranger.

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Ekaterina Tikhonyuk and Mark McKinney

first volume of Science Foot [Soccer Science] (2012). These works target (pseudo-)encyclopedic knowledge in domains as diverse as dog bibles, cookbooks, and soccer trivia anthologies, by ‘ railler trois caractéristiques …: la propension taxinomique, la

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From Crisis to Resistance?

‘Exception’, Neo-liberalism, and Two Voices in the Left

Theodoros Rakopoulos

’ would have it. The reason might be the somewhat hectic need to provide an axiomatic antithesis to neo-liberal structural adjustment, in this case, following the author, posited from ‘outside’. Although Douzinas is certainly not crafting a cookbook for a

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How Movements Are Mediated

The Case of the Hungarian Student Network in 2012–2013

Bálint Takács, Sára Bigazzi, Ferenc Arató, and Sára Serdült

cities as well including Zadar, where access to the entire university was blocked. The occupiers created The Occupation Cookbook (2009) , which circulated among Hungarian students as well. At one point in 2013, some Croatian occupiers even visited the

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Sami Schalk

now produces books (historical fiction, contemporary fiction, self-help, craft, and cookbooks), dolls, doll accessories, movies, girls’ clothing and accessories, a magazine, and has an interactive website. American Girl also operates several flagship

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Maria Bucur, Alexandra Ghit, Ayşe Durakbaşa, Ivana Pantelić, Rochelle Goldberg Ruthchild, Elizabeth A. Wood, Anna Müller, Galina Goncharova, Zorana Antonijević, Katarzyna Sierakowska, Andrea Feldman, Maria Kokkinou, Alexandra Zavos, Marija M. Bulatović, Siobhán Hearne, and Rayna Gavrilova

documents (the manuscript cookbooks in Anastasia Lakhtikova's text and the interviews with dacha people in Melissa L. Caldwell's). All these texts belong or tell the stories of urban people. One may wonder if peasant women have disappeared from popular

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Dan Avnon, Nitzan Lebovic, Raymond Cohen, Elie Friedman, Sara Helman, Gad Barzilai, and Ari Ariel

new housing developments. Chapter 4 continues the focus on culinary education, but through cookbooks, radio, television, and the Internet, while chapter 5 examines the evolution of Israeli cooking in professional kitchens, particularly in hotels and

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Neil Amswych, Hillel Avidan, Sami Barth, Tony Bayfield, Francis Ronald Berry, Barbara Borts, Jeffrey Cohen, Bernard Davis, Michal Friedlander, Jeffrey Gale, Guy Hall, Richard Harries, Harry Jacobi, Laura Janner-Klausner, Deborah Kahn-Harris, Charles Middleburgh, Jonathan Magonet, Dow Marmur, Julia Neuberger, Phil Pegum, Danny Rich, Jonathan Romain, Walter Rothschild, Elli Tikvah Sarah, Victor Jeleniewski Seidler, Michael Shire, Judy Smith, Jackie Tabick, Charles Wallach, and Andrea Zanardo

, I very much appreciated it. I often visited, we talked, laughed, ate, I even slept there at times. Lionel was then known as a cook, with a column on Jewish cuisine in a Catholic newspaper. There were cookbooks everywhere, but more often than not, he

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J. D. Y. Peel

Marloes Janson, Wale Adebanwi, David Pratten, Ruth Marshall, Stephan Palmié, Amanda Villepastour, and J. D. Y. Peel

Edited by Richard Fardon and Ramon Sarró

about what he had to say, whether the subject was gardens, cookbooks, cathedrals, anthropology, novels, the state of academia, or British politics. And here I should say that even though John was a deep Euroskeptic, I wager that he would be appalled at