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Dile sí al placer de comer (Colección Vital #Volumen)
by Shira Lenchewski¡Cambia el estatus de tu relación con la comida sin culpas, antojos o privaciones! Rompe con tus malos hábitos, come con intención y disfruta sin preocuparte. Si cuando te preguntan cuál es el estatus de tu relación con la comida respondes "Es complicado", no estás solo. Es un vínculo que posee una enorme carga emocional: cuando las cosas están bien, hay pasión, emoción y confianza; sin embargo, cuando las interacciones se estancan o tensan, todo se convierte en una lucha. Si dedicamos tanta energía en analizar nuestras relaciones románticas, ¿por qué no nos comprometemos también a comprender mejor nuestras conexiones personales con la comida? Utilizando la terapia de relaciones como una analogía para comprender nuestros vínculos emocionales con la alimentación, la experta en nutrición Shira Lenchewski, dietista residente en Goop, nos proporciona todas las herramientas para ahondar en aquellos antecedentes de nuestra historia personal que nos llevan a perder el control al comer. A través de un plan de 4 semanas, que nos permitirá determinar qué tipo de comedor somos, y de estrategias viables y útiles para volver a sintonizarnos con las señales de nuestro cuerpo, nos reencontraremos con nuestro balance hormonal y seremos capaces de ejecutar nuevas conductas que se convertirán en hábitos duraderos. Un libro indispensable para quienes, paralizados por sus inseguridades, desean recuperar el control de su salud y reconocer su propio cuerpo, con sus límites y zonas de confort. «Si alguien puede ayudarnos a romper nuestros viejos hábitos alimenticios, es Shira: el suyo es un libro lleno de amor y compasión, invaluable para todo el que desee transformar su vida de manera perdurable.» Gwyneth Paltrow
Dim Sum Dead (Madeline Bean Mysteries)
by Jerrilyn FarmerMah-Jongg?Yep. In hip Hollywood, that kitsch old game is fast becoming the next "new" obsession -- and that calls for a party! Madeline Bean and her charming partner Wesley Westcott are determined to throw a gonzo Chinese New Year banquet. But among the hot mah-jongg tiles, the steamy dim sum, and the frosty Singapore slings, no one expects to find one of the players ice-cold dead!Meanwhile, in one of the historic celebrity mansions that Wesley is restoring as a sideline, a well-aimed crowbar uncovers a stash of precious objects -- including an antique mah-jongg set. As Madeline pieces together how these two events are connected, she must separate the yin from the yang to uncover a killer. It doesn't take a fortune cookie to spell it out. There is always a price to pay...whether gambling at mah-jongg -- or murder.
Dim Sum Palace
by X. FangA little girl's love of dim sum spills over into her dreams, taking her on a fantastical food-filled adventure, in this picture book love letter to Maurice Sendak's In the Night Kitchen. Beautifully illustrated with a gold foil cover, this is the perfect gift for foodies of all ages.Liddy is so excited about going to the Dim Sum Palace tomorrow with her family that she can't sleep. So when a delicious smell wafts into her room, she hops out of bed, opens her door and steps into . . . an actual palace of dim sum! There are dumplings, baos, buns and more delicious treats than one girl can possibly eat. Liddy just has to take a bite, but she slips and falls . . . into a bowl of dumpling filling. The chefs are so busy rolling, folding and pinching dough that they don't notice they've prepared a most unusual dumpling for the Empress — a Liddy dumpling! Worst of all, she looks good enough to eat . . .This deliciously humorous debut picture book, inspired by X. Fang's memories as a child of epic dim sum feasts, is a dreamworld adventure that is at once a glorious celebration of the sensory world of childhood and a loving helping of food, family and culture.
Dim Sum for Everyone!
by Grace LinHooray! It's dim sum day! Ma-Ma wants [picture of something round] Ba-Ba likes [picture of something long and thin and curled] My sisters pick [picture of two bowls of square food, one light and one dark] And I love [picture of something round with crimped edges] Dumplings, cakes, buns and tarts--it's hard to decide. But when we go for dim sum, we can all choose our favorite dishes. And then share them with everyone! Which dish would you choose?
Dim Sum for Everyone!
by Grace LinIn English, dim sum means “little hearts,” or “touches the heart,” but to this young girl, dim sum means delicious. On a visit to a bustling dim sum restaurant, a family picks their favorite little dishes from the steaming trolleys filled with dumplings, cakes, buns, and tarts. And as is traditional and fun, they share their food with each other so that everyone gets a bite of everything.Just right for young children, Dim Sum for Everyone! celebrates a cultural custom and a universal favorite activity–eating!
Dim Sum of All Fears: A Noodle Shop Mystery (A Noodle Shop Mystery #2)
by Vivien ChienWelcome back to Ho-Lee Noodle House, where you can get fantastic take-out. . .unless you get taken out first. “Vivien Chien serves up a delicious mystery with a side order of soy sauce and sass. A tasty start to a new mystery series!” —Bestselling author Kylie Logan on Death by DumplingDim Sum of All Fears is the second book in a delicious new cozy series. Lana Lee is a dutiful daughter, waiting tables at her family’s Chinese restaurant even though she’d rather be doing just about anything else. Then, just when she has a chance for a “real” job, her parents take off to Taiwan, leaving Lana in charge. Surprising everyone—including herself—she turns out to be quite capable of running the place. Unfortunately, the newlyweds who just opened the souvenir store next door to Ho-Lee have turned up dead. . .and soon Lana finds herself in the midst of an Asia Village mystery.Between running the Ho-Lee and trying to figure out whether the rock-solid Detective Adam Trudeau is actually her boyfriend, Lana knows she shouldn’t pry into the case. But the more she learns about the dead husband, his ex-wives, and all the murky details of the couple’s past, the more Lana thinks that this so-called murder/suicide is a straight-up order of murder. . .
Dim Sum: A Pocket Guide
by Kit Shan Li“Features photos and descriptions of the most common dim sum items, from dumplings to desserts . . . can take a lot of guess work out of your ordering.” —San Francisco ChronicleWith its small plates and endless assortment of dishes, dim sum is an increasingly popular way to do brunch. For those new to this fun feast, or regulars looking to try a different dish, Dim Sum is the ultimate guidebook to this traditional Chinese meal. Perfect for your phone or tablet, this handy guide identifies the fifty most popular dim sum dishes with full-color photographs, short descriptions of the ingredients, the names of the dishes in English and Cantonese, and how to pronounce them. As the carts roll by, a quick glance at the book will tell a jean gow choy bang (chive dumpling) from mong gwor bo deen (mango pudding), and demystify the contents of that bamboo steamer. With tips on restaurant etiquette and how-tos for everything from refilling the teapot to handling chopsticks, Dim Sum is yum yum for everyone.“Explains about 50 items, giving Chinese transliterations of the names and clear, appetizing photographs. Steamed pork dumplings, shrimp dumplings, barbecued pork buns and spring rolls share the pages with duck feet and tripe.” —The New York Times“An illustrated explanation of the items one can expect to find at a dim sum restaurant—with it, one can figure out what’s inside that steamed dumpling, what that tiny dish of meat is and how to tell the difference between a White Turnip Cake and a Taro Cake.” —Publishers Weekly
Dimagrire Velocemente in 25 Giorni Bruciare Grassi e Mangiare Sano Dieta Detox Low Carb per Lui: Guida sana e completa per capire ed eliminare il grasso corporeo naturalmente in 25 giorni.
by James AbbottPerdere peso velocemente in 25 giorni. Come bruciare grassi e mangiare sano. La dieta detox low carb per lui. Una guida sana ed esaustiva per capire ed eliminare il grasso corporeo naturalmente in non più di 25 giorni. Questa guida vi aiuterà a controllare la naturale capacità che ha il vostro corpo, per bruciare grassi ed essere in forma. Su solida e provata base scientifica, questo libro vi insegnerà: -Vincere la fame - Le migliori abitudini per perdere peso - I migliori cibi per perdere peso - I migliori esercizi per perdere peso - Ad avere più energia e ad accelerare il metabolismo - Per uomini Se volete avere più energia mentre perdete peso, allora questo libro fa per voi. --> Andate a inizio pagina e cliccate per mettere il libro nel carrello ed acquistarlo subito Disclaimer: Questo autore e/o i detentori dei diritti non rivendicano, promettono, né garantiscono per la correttezza, completezza, o adeguatezza dei contenuti di questo libro, e declinano espressamente da qualsiasi responsabilità per errori ed omissioni del suo contenuto. Quest'opera è intesa per consultazione.
Dime qué comes y te diré qué bacterias tienes
by Blanca García-Orea HaroLa nutricionista Blanca García-Orea nos descubre una forma revolucionaria de alcanzar el bienestar emocional y físico: cuidar la microbiota intestinal. Muchas veces sufrimos cansancio, mal humor, ansiedad, estrés e incluso molestias digestivas que tratamos solo con medicamentos. Blanca García-Orea, una de las nutricionistas más influyentes en nuestro país, comparte las claves para entender cómo influyen las bacterias intestinales en tus pensamientos, en tus patrones de conducta y su papel en las enfermedades y en la calidad de vida. La buena noticia es que la microbiota intestinal es modificable y, aunque siempre hemos oído que nacemos con unos genes determinados que marcarán nuestro destino, ahora sabemos que, aunque tu código genético sea desfavorable, si haces las cosas bien y sigues unos buenos hábitos de vida (buena alimentación, ejercicio físico, descansar adecuadamente, no alcohol ni tabaco, etc.), no tienes por qué sufrir determinadas enfermedades, aun teniendo predisposición genética a sufrirlas. En Dime qué comes y te diré qué bacterias tienes encontrarás pautas para mejorar tu microbiota intestinal en poco tiempo y consejos para leer etiquetas de algunos alimentos y saber cuáles elegir. También descubrirás más de 50 recetas sencillas y saludables para desayunos, meriendas, comidas, cenas, postres y panes, que te inspirarán y te ayudarán a ser el protagonista de tu salud física y mental. Ahora que empezamos a entender el leguaje que habla nuestro intestino, solo tenemos que seguirlo.
Dime qué comes y te diré qué sientes: 7 pasos para liberar la gordura emocional y transformar tu vida (Atria Espanol)
by Alejandro Chabán¿Quieres bajar de peso? Primero pierde tu peso emocional.Alejandro Chabán tenía sobrepeso de niño, sufrió de anorexia y bulimia de adolescente y trató desesperadamente de tener un cuerpo saludable. Luego de haber probado diferentes dietas y ejercicios, y a pesar de haber bajado de peso, él descubrió que en su mente seguía siendo gordo, aunque su cuerpo se veía diferente. Estos sentimientos lo llevaron a desarrollar técnicas para aceptar y transformar al gordito que todos llevamos dentro y, en 2012, a fundar Yes You Can!®, un programa que ha ayudado a miles de personas a establecer un estilo de vida saludable con sabor latino. En Dime qué comes y te diré qué sientes, Alejandro comparte los siete pasos esenciales que lo ayudaron a cambiar sus pensamientos y transformar su cuerpo. Inspirado en anécdotas personales y testimonios, Alejandro explica en detalle qué significa tener sobrepeso emocional, cómo se conectan el bienestar físico con las emociones y cómo identificar mejor los obstáculos emocionales que sobrecargan la mente y el cuerpo. Estos pasos, basados en técnicas prácticas de pensamiento positivo, meditación, aceptación y compromiso, te ayudarán a llevar una vida más feliz y saludable. Ahora por fin podrás cuidarte de la manera que mereces.
Dime qué como ahora: Mejora tu microbiota, tus digestiones y tu energía
by Blanca García-Orea Haro (@blancanutri)Llega la esperada segunda parte de DIME QUÉ COMES, de Blanca García-Orea Haro (@blancanutri)... DIME QUÉ COMO AHORA En este libro Blanca nos explica los microorganismos que podemos encontrar en los alimentos que comemos y cómo pueden afectar a nuestra microbiota y, por tanto, a nuestra salud. De la mano de Blanca aprenderás que: - El aspecto de un alimento no dice nada sobre su calidad- La mejor manera de mantener los nutrientes de un alimento es conservarlo bien. Por eso Blanca nos explicará qué, dónde y cuánto tiempo podemos conservar los alimentos en la nevera y en el congelador- ¿Por qué se produce la inflamación y qué alimentos nos ayudan a combatirla?- Blanca dedica una buena parte del libro a la alimentación en el embarazo, la lactancia y la alimentación complementaria- Incluye recetas dulces y saladas, así como menús saludables, veggie, para embarazadas y niños. Un libro completo e imprescindible que mejorará tu microbiota, tus digestiones y tu energía.
Dimensions of Food
by Vickie A. Vaclavik Amy HaynesFollowing its bestselling predecessor, Dimensions of Food, Eighth Edition, provides beneficial classroom and independent, instructive material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching. A variety of stimulating experiences allow the student to explore and comprehend the numerous dimensions of food. Part I of this lab manual contains an analysis of economic, nutritional, palatability, chemical, sanitary, and food processing dimensions of food. Part II allows students to analyze the structural and functional properties of foods such as starches, fruits and vegetables, eggs, dairy, meat, poultry and fish, fats and oils, sweeteners, and baked goods. Part III features information on microwave cooking, and Part IV concludes with beneficial ideas on meal planning. All chapters in this informative and interactive insight into food science contain learning objectives, exercises, recipes, summary questions, and updated Dietitian's Notes. Contains several helpful Appendices on topics including: Food Guides and Dietary Guidelines, Food Equivalents, Portions, Food Allergens, Food Additives, Legislation, Foodborne Illness, Cooking Terms, Herbs and Spices, and Plant Proteins.
Diner: Day for Night [A Cookbook]
by Andrew TarlowThe acclaimed owner behind Marlow Collective shares the journey to opening his first restaurant, Diner, with personal stories, 48 seasonal recipes, and a treasure trove of intimate photos.&“Diner is a twenty-five-year-old institution and is, unquestionably, one of New York City&’s most influential restaurants, and Diner: Day for Night acts as a love letter to the team&’s intense dedication to community, sustainability, and eating deliciously.&”—Andy Baraghani, author of The Cook You Want to BeOn New Year&’s Eve 1998, Andrew Tarlow, along with Mark Firth, opened Diner out of a repurposed dining car under the Williamsburg Bridge in Brooklyn. Within the decade, it single-handedly became one of the city&’s most influential restaurants, giving birth to a Brooklyn mini-empire—including Marlow & Sons, Roman&’s, and Achilles Heel—and an ethos of community, sustainability, and eating local. In Diner: Day for Night, Tarlow takes us back to the restaurant that brought the farm-to-table movement to Brooklyn.Featuring 48 flavorful recipes and evocative photography, this fun and whimsical cookbook takes us through the history of Diner. Diner: Day for Night is a poetic homage to a lively place as the day shifts from morning to night, both intimate and welcoming. Get a glimpse of Diner&’s opening chef Caroline's first impression of Diner co-founders Andrew and Mark, the chaotic opening night that everyone turned up for, and the many faces that have come and gone throughout the years. The recipes are based upon the food so many have come to love and are built around each season. You&’ll find: recipes for spring, like Asparagus with Tahini Sauce and Wilted Frilly Mustard Greens and Risotto with Leeks, Peas, and Pecorinorecipes for summer, like Green Tomatoes with Mozzarella, Basil, and Green Coriander and Peaches with Creme Fraiche Honey and Lavender Shortbread Sprinklerecipes for fall, like Turnips and Radishes with Butter and Bottarga and Lamb Belly with Potatoes and Tomatoesrecipes for winter, like Scallops with Celery Root Puree and Castelvetrano Olives and Vanilla Pots De CremeIn Diner: Day for Night, Tarlow invites readers to his first major culinary foray, giving us inspiration for creating delicious, celebratory food at home.
Diners, Drive-Ins, and Dives: The Funky Finds in Flavortown
by Guy FieriThe Food Network star is back with an all-new, all-American book in his #1 New York Times bestselling seriesIn its seventeenth season, Guy Fieris Diners, Drive-ins and Dives continues its reign as Americas best source for finding the funky, scratch-made, and delicious. Now the host and #1 New York Times bestselling author returns with more of his favorite joints across the country--and a few in Canada In this third entry in his Diners, Drive-ins and Dives series, Guy keeps his motto front and center--"If its funky, Ill find it. " This time around hes bringing on the big personalities, the rockin real-deal recipes, and the homegrown restaurants that capture the freewheeling American spirit at its finest. Also along for the ride are members of Guys rambunctious Krew, sharing their most memorable shoots, meals, behind-the-scenes stories, and killer pranks from the road. And check out this new feature--a tricked-out, full-color foldout map that shows the location of every diner in the book
Diners, Drive-ins and Dives: An All-American Road Trip ... with Recipes!
by Guy Fieri Ann VolkweinFood Network star Guy Fieri takes you on a tour of America's most colorful diners, drive-ins, and dives in this tie-in to his enormously popular television show, complete with recipes, photos, and memorabilia. Packed with Guy's iconic personality, Diners, Drive-ins and Dives follows his hot-rod trips around the country, mapping out the best places most of us have never heard of. From digging in at legendary burger joint the Squeeze Inn in Sacramento, California, baking Peanut Pie from Virginia Diner in Wakefield, Virginia, or kicking back with Pete's "Rubbed and Almost Fried" Turkey Sandwich from Panini Pete's in Fairhope, Alabama, Guy showcases the amazing personalities, fascinating stories, and outrageously good food offered by these American treasures.
Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture (Studies in United States Culture)
by Emily J. ContoisThe phrase "dude food" likely brings to mind a range of images: burgers stacked impossibly high with an assortment of toppings that were themselves once considered a meal; crazed sports fans demolishing plates of radioactively hot wings; barbecued or bacon-wrapped . . . anything. But there is much more to the phenomenon of dude food than what's on the plate. Emily J. H. Contois's provocative book begins with the dude himself—a man who retains a degree of masculine privilege but doesn't meet traditional standards of economic and social success or manly self-control. In the Great Recession's aftermath, dude masculinity collided with food producers and marketers desperate to find new customers. The result was a wave of new diet sodas and yogurts marketed with dude-friendly stereotypes, a transformation of food media, and weight loss programs just for guys. In a work brimming with fresh insights about contemporary American food media and culture, Contois shows how the gendered world of food production and consumption has influenced the way we eat and how food itself is central to the contest over our identities.
Dining Guide to Japan
by Boye Lafayette De MenteDining in Japan is both an art and an adventure-- an experience that is made memorable by the variety of unique dishes, their gourmet quality, and the style in which they are served! With Dining Guide to Japan, you will have an extensive list of Japanese restaurants and exquisite food dishes.Dining Guide to Japan acts as a perfect Japan travel guide which includes:Dining and Transportation MapsJapanese Dining Vocabulary and Pronunciation Additional Food Vocabulary Detailed Descriptions of Japanese CuisineJapan is literally a diner's paradise, with restaurants featuring the world's leading cuisine, from Chinese, French, German, Greek, Indian, Italian, Korean and Russian to Vietnamese. Japan's traditional food is world famous for its health and longevity enhancing properties and is not all rice and raw fish. In fact, Japanese cuisine is both varied in ingredients and cooking styles, and most foreign visitors quickly develop a taste for such things as miso soup, nori, oyako-don, ramen, shabu-shabu, soba, sukiyaki, tofu, tonkatsu, udon, unagi, yaki-tori... and yes, even fugu, the deadly globefish!
Dining In: Highly Cookable Recipes
by Alison RomanAlison Roman is known as much for her keeper recipes as her wry Instagram voice and effortless style. Her debut cookbook features 125 recipes for simple, of-the-moment dishes that are full of quickie techniques (think slathering roast chicken in anchovy butter, roasting citrus to bring out new flavors, and keeping boiled potatoes in your fridge for instant crispy smashed potatoes). Roman's recipes set today's trends and will show up as tomorrow’s classics: vegetable-forward with quality ingredients, punctuated by standout flavors like hot honey browned butter, preserved lemon, za'atar, and garlicky walnuts. Her ingenuity will seduce seasoned cooks, while her warm, edgy writing makes these recipes practical enough for the novice. Cooking through DINING IN will be like having Alison right there with you in the kitchen: brash, funny, and full of opinions.
Dining Out: First Dates, Defiant Nights, and Last Call Disco Fries at America's Gay Restaurants
by Erik PiepenburgFrom a New York Times journalist, a culinary tour of gay restaurants—their history, and how they evolved as a space of safety and celebration for the LGBTQ+ community—full of joy, sex, sorrow, activism, and nostalgia.Dining Out explores how gay people came of age, came out, and fought for their rights not just in gay bars or the streets, but in restaurants. From cruisy urban cafeterias of the 1920s to mom-and-pop diners that fed the Stonewall generation to the intersectional hotspots of the early 21st century. Using archival material, original reporting and interviews, and first-person accounts, Erik Piepenburg explores how LGBTQ restaurants shaped and continue to shape generations of gay Americans. Through the eyes of a reporter and the stomach of a hungry gay man, Dining Out examines the rise, impact and legacies of the nation's gay restaurants past, present, and future, connecting meals with memories. Hamburger Mary&’s, Florent, a suburban Denny&’s queered by kids: Piepenburg explores how these and many other gay restaurants, coffee shops, diners, and unconventional eateries have charted queer placemaking and changed the modern LGBTQ civil rights movement for the better.
Dining at The Ravens: Over 150 Nourishing Vegan Recipes from the Stanford Inn by the Sea
by Jeff Stanford Joan StanfordAt The Ravens, dinner is more than just a meal. It's a feast for your spirit. Located on the Mendocino coast at the only vegan resort in the United States, The Ravens Restaurant at the Stanford Inn by the Sea embodies a mindful, compassionate, and sustainable dining experience in an enchanting and unforgettable setting. Now in Dining at The Ravens, Jeff and Joan Stanford, the Inn and restaurant founders, bring the Ravens culinary experience into your home. Teeming with beautiful photographs, Dining at The Ravens features more than 150 delicious vegan recipes and shares the charming history of the Inn and restaurant, cooking tips for perfect recipe execution, and even inspiration for creating your own garden. Discover one of the restaurant's most popular breakfast dishes, Citrus Polenta with Braised Garden Greens and a Creamy Toasted Cashew Sauce, and many others, such as: Ravens Sea Palm Strudel Indian-Spiced Polenta Napoleon Mushroom Pesto and Sun-Dried Tomato Burger Ravens Spicy Peanut Curry Sea Palm Sweet Summer Corn Bisque Peach Huckleberry Cobbler Pull up a seat and find out why vegans and non-vegans alike flock to The Ravens for an extraordinary dining experience.
Dining in the Dark: A Famed Restaurant Critic's Struggle with and Triumph over Depression
by Bryan MillerThe Rise and Fall of the World&’s Most Powerful Restaurant Critic and His Battle with Severe, Debilitating Depression From the early 1980s to the mid-1990s, Bryan Miller was a household name among restaurant goers in the greater New York City area and beyond as the restaurant critic for the New York Times, as well as the author of numerous books, a public speaker, and a radio and television commentator. Over ten years as a columnist, he dined out more than five thousand times in the United States and abroad, from haute to humble. The Wine Spectator, in a front-page profile, declared Miller &“the most powerful restaurant critic in America.&” And for much of that time, he wanted to die.Dining in the Dark chronicles Miller&’s battle with Bipolar II disorder, also known as depression, which ruined his life, professionally and personally. Depression was directly responsible for his surrendering the New York Times restaurant column and, shortly thereafter, leaving the paper altogether. Everything he had worked for so diligently, rising from cub reporter to big-city columnist in less than a decade, vanished. In the ensuing years, unable to work, he lost his home, his life savings, two wonderful wives, the chance to have a family, and numerous friends and colleagues. He became increasingly reclusive; like many victims of serious depression, he reached the point where he was afraid to answer the phone. Pile on a brain tumor, electroshock therapy, a near-fatal bout with Lyme disease, accidental drug overdoses (he was once carried out of the newsroom on a gurney), and you have a life in shambles.Dining in the Dark tells the story of Miller&’s battle, but it also brings hope by sharing his journey to coping with, and finally conquering, his depression. The coping mechanisms he employed in order to get through the day will be of benefit to those in need of a helping hand. Dining in the Dark is philosophical, inspirational, educational, and even humorous at times. And, of course, there are lots of inside-the-New York Times anecdotes, as well as lots of food, wine, travel, and celebrity.
Dining with Madmen: Fat, Food, and the Environment in 1980s Horror
by Thomas FahyIn Dining with Madmen: Fat, Food, and the Environment in 1980s Horror, author Thomas Fahy explores America’s preoccupation with body weight, processed foods, and pollution through the lens of horror. Conspicuous consumption may have communicated success in the eighties, but only if it did not become visible on the body. American society had come to view fatness as a horrifying transformation—it exposed the potential harm of junk food, gave life to the promises of workout and diet culture, and represented the country’s worst consumer impulses, inviting questions about the personal and environmental consequences of excess.While changing into a vampire or a zombie often represented widespread fears about addiction and overeating, it also played into concerns about pollution. Ozone depletion, acid rain, and toxic waste already demonstrated the irrevocable harm being done to the planet. The horror genre—from A Nightmare on Elm Street to American Psycho—responded by presenting this damage as an urgent problem, and, through the sudden violence of killers, vampires, and zombies, it depicted the consequences of inaction as terrifying.Whether through Hannibal Lecter’s cannibalism, a vampire’s thirst for blood in The Queen of the Damned and The Lost Boys, or an overwhelming number of zombies in George Romero’s Day of the Dead, 1980s horror uses out-of-control hunger to capture deep-seated concerns about the physical and material consequences of unchecked consumption. Its presentation of American appetites resonated powerfully for audiences preoccupied with body size, food choices, and pollution. And its use of bodily change, alongside the bloodlust of killers and the desolate landscapes of apocalyptic fiction, demanded a recognition of the potentially horrifying impact of consumerism on nature, society, and the self.
Dining with the Durrells: Stories and Recipes from the Cookery Archive of Mrs Louisa Durrell
by Lee Durrell David Shimwell'We lolled in the sea until it was time to return for tea, another of Mother's gastronomic triumphs. Tottering mounds of hot scones; crisp paper-thin biscuits; cakes like snowdrifts, oozing jam; cakes dark, rich and moist, crammed with fruit; brandy snaps brittle as coral and overflowing with honey. Conversation was almost at a standstill; all that could be heard was the gentle tinkle of cups, and the heartfelt sigh of some guest, accepting another slice of cake.' - My Family and Other Animals, Gerald DurrellIn Dining with the Durrells, David Shimwell has delved into the Durrell family archives to uncover Louisa Durrell's original recipes for the scones, cakes, jams, tarts, sandwiches and more that are so deliciously described by the Durrell family. From her recipe for 'Gerry's Favourite Chicken Curry' to 'Dixie-Durrell Scones with Fig and Ginger Jam', and including the family stories and photos that accompany them, this book will transport you to long lunches enjoyed on the terrace of a strawberry-pink villa, sunshine-filled picnics among the Corfu olive groves and candlelit dinners overlooking the Ionian Sea.
Dining with the Durrells: Stories and Recipes from the Cookery Archive of Mrs Louisa Durrell
by Lee Durrell David Shimwell'We lolled in the sea until it was time to return for tea, another of Mother's gastronomic triumphs. Tottering mounds of hot scones; crisp paper-thin biscuits; cakes like snowdrifts, oozing jam; cakes dark, rich and moist, crammed with fruit; brandy snaps brittle as coral and overflowing with honey. Conversation was almost at a standstill; all that could be heard was the gentle tinkle of cups, and the heartfelt sigh of some guest, accepting another slice of cake.' - My Family and Other Animals, Gerald DurrellIn Dining with the Durrells, David Shimwell has delved into the Durrell family archives to uncover Louisa Durrell's original recipes for the scones, cakes, jams, tarts, sandwiches and more that are so deliciously described by the Durrell family. From her recipe for 'Gerry's Favourite Chicken Curry' to 'Dixie-Durrell Scones with Fig and Ginger Jam', and including the family stories and photos that accompany them, this book will transport you to long lunches enjoyed on the terrace of a strawberry-pink villa, sunshine-filled picnics among the Corfu olive groves and candlelit dinners overlooking the Ionian Sea.
Dining with the Saints: The Sinner's Guide to a Righteous Feast
by Michael P. Foley Father Leo PatalinghugMichael Foley&’s fans have been devoutly drinking with the saints for years. Now it&’s time for dinner! The inimitable theologian and mixologist teams up with the priest and TV chef Leo Patalinghug in a culinary romp through the liturgical year.Want to get closer to the saints while upping your dinner game? Now every meal can be a family feast-with the Saints! Dining with the Saints brings the Catholic liturgical year to life, pairing over two hundred saints' stories with an irresistible smorgasbord of international recipes. Craving a breakfast treat? Join St. David of Wales and learn to craft Crempogs-Welsh pancakes-in March. Searching for a spicey dinner feast? Uncover the life of St. Cristobal of Mexico and serve up a delicious pinto bean soup with queso fresco dumplings during the month of May. Tempted by sweets? Honor St. Agrippina of Mineo with a crostata di pesca, a free-form peach tart. Featuring dozens of new and exciting recipes, Dining with the Saints provides an unforgettable feast that sinners and saints will enjoy!