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Profiles from the kitchen : what great cooks have taught us about ourselves and our food

Author: Charles Allen Baker-Clark
Publisher: Lexington : University Press of Kentucky, ©2006.
Edition/Format:   Book : Biography : State or province government publication : EnglishView all editions and formats
Database:WorldCat
Summary:

Offers a collection of portraits of well-known culinary figures who have worked in different ways to shape our relationship with food. Each individual has offered different views of food and cooking  Read more...

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Genre/Form: Biography
Biographies
Material Type: Biography, Government publication, State or province government publication, Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Charles Allen Baker-Clark
ISBN: 0813123984 9780813123981
OCLC Number: 63125941
Description: x, 209 p. ; 23 cm.
Contents: The lost connections to our food --
James Beard: the dean of American cookery --
M.F.K. Fisher: an ongoing conversation --
Paul and Julia Child: mastering more than the art of French cooking --
Elizabeth David: writing sensually about food and culture --
Mama Dip: a lifetime of cooking --
Eugene Walter: a troubadour from the kitchen --
Susan Spicer: resolute dedication to a craft --
Carol Petrini: creating space for individuality in a world of mass production --
Angus Campbell: a hundred thousand welcomes from a passionate teacher --
Rick Deann, and Lanie Bayless: promoting flavor and the appreciation of an authentic cuisine --
Father Dominic Garramone, O.S.B.: food and cooking as an expression of spirituality --
John T. Edge and the Southern Foodways Alliance: narrative as a way to understand food and society --
The rediscovery of ourselves and food.
Responsibility: Charles A. Baker-Clark.
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"Replete with stores of inspiring individuals who have devoted their lives to the craft, Profiles from the Kitchen urges us to dust off our aprons and reestablish our connection with food before Read more...

 
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