The Rhyming Cutlets of Pirip

The Rhyming Cutlets of Pirip PDF

Author: Bill Reed

Publisher: Reed Independent

Published: 2021-03-24

Total Pages: 332

ISBN-13: 0648764176

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We cannot blame Charles Dickens for not meeting our national Arts treasure Philip P. Pirip, but: go blame yr rottern Fate; whos flushs beat yr faces straights It could be said, though, Dickens did lend his major characters to Philip P. Pirip, although ‘lend’ might not be the best word; rather freedom opened the door to its wide-open spaces to allow them to escape and give vent to their grievances with their famous author, seeing as to how he never once mentioned the fabulous Surnevv diamonds that they once had their hands on and now wanted back at whatever cost to literature. Fabulous royalties might have been Charles Dickens’s lot but the diamonds were the only avenue for riches beyond creative writing for Miss Haversham, Estella, Mister Jaggers, Compeyson, Orlick, Biddy and a whole cast of actors and naked ‘actrusses’ who now demanded their jewel dues and were willing to kill for them. That escape fell to them after ‘Great Expectations’ found its way onto one of the heaps in the rubbish tip that was beloved of Pirip and in fact the location of his Tiphome, a dump in itself. From that fact, it was only a short fictional distance for the Dickens’s characters to land on Pirip’s lap with a vengeance. They came to lap but I stukk out tongue, ‘take thapt’! How our hero struggles with them might not be in any universal history books but, in artistic circles, it set the standard for the license to cull.

Cuisine and Culture

Cuisine and Culture PDF

Author: Linda Civitello

Publisher: John Wiley & Sons

Published: 2011-03-29

Total Pages: 448

ISBN-13: 0470403713

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An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.

The Namesake

The Namesake PDF

Author: Jhumpa Lahiri

Publisher: Fourth Estate

Published: 2023-04-13

Total Pages: 0

ISBN-13: 9780008609986

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The incredible bestselling first novel from Pulitzer Prize- winning author, Jhumpa Lahiri. 'The kind of writer who makes you want to grab the next person and say "Read this!"' Amy Tan

Feasts and Fasts

Feasts and Fasts PDF

Author: Colleen Taylor Sen

Publisher: Reaktion Books

Published: 2014-11-15

Total Pages: 336

ISBN-13: 1780233914

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From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.

Food

Food PDF

Author: Jean-Louis Flandrin

Publisher: Columbia University Press

Published: 2013-05-21

Total Pages: 642

ISBN-13: 023111155X

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When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

The Floors

The Floors PDF

Author: Lucian Poll

Publisher: CreateSpace

Published: 2013-09

Total Pages: 326

ISBN-13: 9781490393018

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HOW WOULD YOU ESCAPE A MAZE OF THIRTEENTH FLOORS? You work in a skyscraper. You live in an apartment block. You stop over at a hotel. You find a button missing from the elevator's control panel. Thirteen. Over the years superstition has robbed floors from thousands of buildings across the world and continues to do so. Dawn McKenzie and Joe Bradley are about to discover where these floors really lie. Chased into an impossible maze split across time and space, their chances of survival narrow by the second. And in a maze with precious little food, they are not the only ones trying to survive...

The Languages of Japan and Korea

The Languages of Japan and Korea PDF

Author: Nicolas Tranter

Publisher: Routledge

Published: 2012-06-25

Total Pages: 545

ISBN-13: 1136446591

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The Languages of Japan and Korea provides detailed descriptions of the major varieties of languages in the region, both modern and pre-modern, within a common format, producing a long-needed introductory reference source. Korean, Japanese, Ainu, and representative members of the three main groupings of the Ryukyuan chain are discussed for the first time in a single work. The volume is divided into language sketches, the majority of which are broken down into sections on phonology, orthography, morphology, syntax and lexicon. Specific emphasis is placed on those aspects of syntactic interest, such as speech levels, honorifics and classifiers, which are commonly underplayed in other descriptions of Modern Japanese and Korean. Each language is represented in Roman-based transcription, although its own script (where there is such an orthography) and IPA transcriptions are used sparingly where appropriate. The dialects of both the modern and oldest forms of the languages are given extensive treatment, with a primary focus on the differences from the standard language. These synchronic snapshots are complemented by a discussion of both the genetic and areal relationships between languages in the region.

The Pleasures of the Table

The Pleasures of the Table PDF

Author: Jean-Anthelme Brillat-Savarin

Publisher: Penguin UK

Published: 2011-04-07

Total Pages: 131

ISBN-13: 0241950864

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Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide. From discourses on the erotic properties of truffles and the origins of chocolate, to a defence of gourmandism and why 'a dessert without cheese is like a pretty woman with only one eye', the delightful writings in this selection are a hymn to the art of eating well.

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