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Taste or Taboo: Dietary choices in antiquity
by Michael BeerThis book looks at the way in which food was employed in Greek and Roman literature to impart identity, whether social, individual, religious or ethnic. In many instances these markers are laid down in the way that foods were restricted, in other words by looking at the negatives instead of the positives of what was consumed. Michael Beer looks at several aspects of food restriction in antiquity, for example, the way in which they eschewed excess and glorified the simple diet; the way in which Jewish dietary restriction identified that nation under the Empire; the way in which Pythagoreans denied themselves meat (and beans); and the way in which the poor were restricted by economic reality from enjoying the full range of foods. These topics allow him to look at important aspects of Graeco-Roman social attitudes. For example, republic virtue, imperial laxity, Homeric and Spartan military valour, social control through sumptuary laws, and answers to excessive drinking. He also looks closely at the inherent divide of the Roman world between the twin centres of Greece and Rome and how it is expressed in food and its consumption.
Taste Test
by Kelly FioreIf you can grill it, smoke it, or fry it, Nora Henderson knows all about it. She's been basting baby back ribs and pulling pork at her father's barbeque joint since she was tall enough to reach the counter. When she's accepted to Taste Test, a reality-television teen cooking competition, Nora can't wait to leave her humble hometown behind, even if it means saying good-bye to her dad and her best friend, Billy. Once she's on set, run-ins with her high-society roommate and the maddeningly handsome-not to mention talented-son of a famous chef, Christian Van Lorten, mean Nora must work even harder to prove herself. But as mysterious accidents plague the kitchen arena, protecting her heart from one annoyingly charming fellow contestant in particular becomes the least of her concerns. Someone is conducting real-life eliminations, and if Nora doesn't figure out who, she could be next to get chopped for good. With romance and intrigue as delectable as the winning recipes included in the story, this debut novel will be devoured by all.
The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue
by David SaxTastemaker, n. Anyone with the power to make you eat quinoa.Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the '80s punchline, are suddenly a superfood. Not long ago, that same distinction was held by pomegranate seeds, açai berries, and the fermented drink known as kombucha. So what happened? Did these foods suddenly cease to be healthy a few years ago? And by the way, what exactly is a "superfood” again?In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America's premier grain guru to Chicago's gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate. On his journey, he meets entrepreneurs, chefs, and even data analysts who have made food trends a mission and a business. The Tastemakers is full of entertaining stories and surprising truths about what we eat, how we eat it, and why.
The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue
by David SaxTastemaker, n. Anyone with the power to make you eat quinoa. Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the '80s punchline, are suddenly a superfood. Not long ago, that same distinction was held by pomegranate seeds, aç berries, and the fermented drink known as kombucha. So what happened? Did these foods suddenly cease to be healthy a few years ago? And by the way, what exactly is a "superfood" again? In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America's premier grain guru to Chicago's gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate. On his journey, he meets entrepreneurs, chefs, and even data analysts who have made food trends a mission and a business. The Tastemakers is full of entertaining stories and surprising truths about what we eat, how we eat it, and why.
Tastes: A Recipe Sampler from America--Farm to Table
by Mario Batali Jim WebsterYum! A snack-pack of recipes from America-Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers now available from TASTES. Our editors have curated some of the best dinner recipes from Mario Batali's cookbook celebrating American farmers for you to test out and enjoy.Featuring 15 recipes from the original book, this sampler is sure to help you plan a delicious dinner!So go ahead, Get a TASTE!
Tastes: A Recipe Sampler from The Seasoned Life (Tastes)
by Ayesha CurryYum! A snack-pack of recipes from The Seasoned Life: Food, Family, and the Joy of Eating Well is now available from Tastes. Our editors have curated some of the best breakfast recipes from Ayesha Curry's cookbook that celebrate cooking together as a family for you to test out and enjoy. With personal anecdotes and 7 recipes from the original book, this sampler is sure to help you plan a breathtaking breakfast with your family or friends! So go ahead, Get a TASTE!
Tastes of Byzantium: The Cuisine of a Legendary Empire
by Andrew DalbyFor centuries the food and culinary delights of the Byzantine empire - centred on Constantinople - have captivated the west, although it appeared that very little information had been passed down to us. Andrew Dalby's 'Tastes of Byzantium' now reveals in astonishing detail, for the first time, what was eaten in the court of the Eastern Roman Empire - and how it was cooked. Fusing the spices of the Romans with the seafood and simple local food of the Aegean and Greek world, the cuisine of the Byzantines was unique and a precursor to much of the food of modern Turkey and Greece. Bringing this vanished cuisine to life in vivid and sensual detail, Dalby describes the sights and smells of Constantinople and its marketplaces, relates travellers' tales and paints a comprehensive picture of the recipes and customs of the empire and their relationship to health and the seasons, love and medicine. For food-lovers and historians alike, 'Tastes of Byzantium' is both essential and riveting - an extraordinary illumination of everyday life in the Byzantine world.'A fascinating read, with its descriptions of the glittering centre of an empire. Along with his portrait of Byzantines feasting on spiced wine and sugary sweets, Dalby includes many colourful observations.' - Charles Perry, Cornucopia'A delightful book... Tastes of Byzantium offers a novel and humane approach to the Byzantines and their culture, and one that should appeal to Byzantinists as well as general readers.' - The Bryn Mawr Classical Review
Tasting Beer, 2nd Edition: An Insider's Guide to the World's Greatest Drink
by Randy MosherThis completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You&’ll learn to identify the scents, colors, flavors, mouth-feel, and vocabulary of the major beer styles — including ales, lagers, weissbeirs, and Belgian beers — and develop a more nuanced understanding of your favorite brews with in-depth sections on recent developments in the science of taste. Spirited drinkers will also enjoy the new section on beer cocktails that round out this comprehensive volume.
Tasting Cider: The CIDERCRAFT® Guide to the Distinctive Flavors of North American Hard Cider
by Erin James CIDERCRAFT MagazineThis celebration of North American hard cider includes a tasting guide to 100 craft ciders and perry, along with the stories of how they&’re made and who&’s making them, plus 60 cider-based recipes, pairing suggestions, and cocktail ideas.
Tasting Difference: Food, Race, and Cultural Encounters in Early Modern Literature
by Gitanjali G. ShahaniTasting Difference examines early modern discourses of racial, cultural, and religious difference that emerged in the wake of contact with foreign peoples and foreign foods from across the globe. Gitanjali Shahani reimagines the contact zone between Western Europe and the global South in culinary terms, emphasizing the gut rather than the gaze in colonial encounters.From household manuals that instructed English housewives how to use newly imported foodstuffs to "the spicèd Indian air" of A Midsummer Night's Dream, from the repurposing of Othello as an early modern pitchman for coffee in ballads to the performance of disgust in travel narratives, Shahani shows how early modern genres negotiated the allure and danger of foreign tastes.Turning maxims such as "We are what we eat" on their head, Shahani asks how did we (the colonized subjects) become what you (the colonizing subjects) eat? How did we become alternately the object of fear and appetite, loathing and craving? Shahani takes us back several centuries to the process by which food came to be inscribed with racial character and the racial other came to be marked as edible, showing how the racializing of food began in an era well before chicken tikka masala and Balti cuisine. Bringing into conversation critical paradigms in early modern studies, food studies, and postcolonial studies, she argues that it is in the writing on food and eating that we see among the earliest configurations of racial difference, and it is experienced both as a different taste and as a taste of difference.
Tasting Success: Your Guide to Becoming a Professional Chef
by Charles CarrollTasting Success: Your Guide to Becoming a Professional Chef is for every student in the beginning months of their education, or every new employee just starting out in a new hospitality job. It will be an asset to any introductory course in culinary, foodservice, or the hospitality industry, as well as a benefit for career planning or career development courses, intern or externships, leadership, and organizational development classes, or self study. In this book, Chef Charles Carroll expertly coaches students on how to attack their time and plan their future, while giving them encouragement and words of wisdom along the way to ensure success. With its no nonsense, upbeat, and inspiring style, Tasting Success: Your Guide to Becoming a Professional Chef outlines the most important, tangible decisions a young culinary professional can make now to achieve lifelong success, and provides the essential career map every young professional needs to travel the road to culinary career success!
Tasting the Past: One Man's Quest to Discover (and Drink!) the World's Original Wines
by Kevin Begos"A vintner&’s blend of science, history, travel, and tantalizing drink recommendations." --Amy Stewart, author of The Drunken BotanistIn search of a mysterious wine he once tasted in a hotel room minibar, journalist Kevin Begos travels along the original wine routes—from the Caucasus Mountains, where wine grapes were first domesticated eight thousand years ago, crossing the Mediterranean to Europe, and then America—and unearths a whole world of forgotten grapes, each with distinctive tastes and aromas. We meet the scientists who are decoding the DNA of wine grapes, and the historians who are searching for ancient vineyards and the flavors cultivated there. Begos discovers wines that go far beyond the bottles of Chardonnay and Merlot found in most stores and restaurants, and he offers suggestions for wines that are at once ancient and new.
Tasting the Past: Recipes From The Stone Age To The Present (Tasting the Past)
by Jacqui WoodThe many influences of the past on our diet make the concept of ‘British food’ very hard to define. The Celts, Romans, Saxons, Vikings and Normans each brought ingredients to the table, and the country was introduced to all manner of spices following the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from George III to Victoria documents the rich history of our food, its fads and its fashions, combined with a practical cookbook of over eighty recipes from the reigns of George III and Queen Victoria. Jacqui Wood introduces the meals that made up the bread-and-butter of Victorian and Georgian cuisine, their seasonal specialities in the form of Christmas recipes, and the curious take on ‘Indian’ cooking that the imperial endeavours of the Victorians brought back home.
Tasting the Past: Recipes From The Stone Age To The Present (Tasting the Past)
by Jacqui WoodThe many influences of the past on our diet today make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, as it were, and onwards the Crusades gave us all manner of spices. The Georgians enjoyed a new level of excess and then of course the world wars forced us into the challenge of making meals from very little. This book, one of three volumes, documents the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over xxx recipes from antiquity. Offerings include tasty beach BBQ ideas from Celtic times, a hearty Roman Army lentil stew and ideas for festive feasts of ancient times.
Tasting the Past: Recipes From The Stone Age To The Present (Tasting The Past Ser.)
by Jacqui WoodThe many influences of the past on our diet today make the concept of ‘British food’ very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, and the country was introduced to all manner of spices after the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from the Second World War to the 1980s documents the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 120 recipes from the Second World War onwards. Jacqui Wood guides us through the nutritious and pragmatic recipes of wartime Britain, which juggled rationing and shortages to produce delicious food and keep morale high; through the era of convenience food and television chefs in the 1960s; and finally the yuppies and stacked food of the 1980s.
Tasting the Past: Recipes from the Middle Ages to the Civil War
by Jacqui WoodThe many influences of the past on our diet make the concept of ‘British food’ very hard to define. The Celts, Romans, Saxons, Vikings and Normans each brought ingredients to the table, and the country was introduced to all manner of spices following the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from the Middle Ages to the Civil War documents the rich history of our food, its fads and its fashions, combined with a practical cookbook of over 120 recipes from the early Middle Ages up to the Civil War. Jacqui Wood guides us through the recipes brought ashore by the Normans, the opportunities brought by the food harvested in the New World during the Renaissance, and the decadent meals of the Royalist gentry outlawed by the puritanical Parliamentarians.
Tasting Whiskey: An Insider's Guide to the Unique Pleasures of the World's Finest Spirits
by Lew BrysonPour a stiff drink and crack open this comprehensive guide to everything there is to know about the world&’s greatest whiskeys. Exploring the traditions behind bourbon, Scotch, Irish, and even Japanese whiskey, you&’ll discover how unique flavors are created through variations of ingredients and different distilling techniques. With advice on how to collect, age, and serve whiskey, as well as suggestions for proven food pairings, you&’ll be inspired to share your knowledge and invite your friends over for a delicious whiskey tasting party.
Tasty
by Tony SinghCall it comfort food, street food, sharing food. Food that gives you a hug, warms up your bones and satisfies your stomach. Using everyday ingredients that are easy to cook and even better to eat. Made with style and ingenuity.Tony Singh is a man who knows no boundaries. A Scottish Sikh chef with a passion for British produce, a taste for spices and a mischievous twinkle in his eye, Tony has taken his cue from the inventiveness of food found in our street stalls - a mashup of culinary influences, simple cooking techniques and inexpensive ingredients - to create over 80 recipes including the McTSingh Chilli Dog, Chipotle Lamb Meatballs, Mackerel & Chickpea Burger, Aubergine Flatbread, and finishing with some truly cross-cultural puds from chocolate samosas, shortcake trifle and pumpkin empanadas. And how does Tony describe his food? TASTY!
Tasty: Everything you want to cook right now - The official cookbook from Buzzfeed’s Tasty and Proper Tasty
by TastyTasty, Buzzfeed's popular cooking brand, delivers both comforting and healthy weeknight dinners for meat-lovers, vegetarians, and vegans alike, plus treats like ice cream, chocolate desserts, and rainbow recipes galore. This is the international bestseller and first official cookbook from Tasty and Proper Tasty. Find all your favourite recipes to date, as voted by your likes, comments, shares, smiles and happy bellies, in one brilliant book. Here you’ll find over 80 amazing recipes with staying power, including ...Fried Mac 'n' Cheese Sticks, Chicken Satay Skewers, Barbecue Beer Can Chicken, Honey-Garlic Slow Cooked Ribs, Mexican-style Pork Tacos, Classic Tomato Lasagne, Cheesiest Garlic Bread Ever, Peanut Noodle Pasta Salad, Vegan Mac 'n' Cheese, Falafel, Giant Cinnamon Roll, White Chocolate Chip Truffles, Fudgiest Brownies Ever, Chewiest Chocolate Chip Cookies Ever, Unicorn Cheesecake, Emoji Fries, Fidget Spinner Cookies and Chocolate Galaxy Bark! BOOM!
Tasty Adulting
by BuzzFeed’s TastyAdulting is hard! But you can at least nail it in the kitchen with Tasty Adulting.The perfect kitchen manual for university kitchens, first homes and anyone wanting a bit of help and inspiration to make super tasty nosh.Get to grips with the basics and cook 75 fun, quick, and easy recipes. Learn some useful, simple life skills, like how to stock your freezer, eat a balanced breakfast and make your childhood favourites for yourself.Chapters include: Souper Heroes, Put Some Meat On Your Bones, and A Sweet Finish, as well as a whole section for having people over. The adulting journey starts here. You've got this.
A Tasty Breakfast: A Tasty Breakfast Plan Prepare Cook: A Tasty Breakf (Plan, Prepare, Cook)
by Rita StoreyBreakfast is the most important meal of the day! Eating a good breakfast will give you the energy to concentrate throughout the morning. 'Plan, prepare and Cook: A Tasty Breakfast' is full of great recipes to help you start the day in the right way. They include a fruit smoothie, real porridge, your very own muesli, the perfect boiled egg and fruit pancakes.The 'Plan Prepare and Cook' series has brilliant step-by-step photographs and easy-to-follow instructions so that you will soon be creating your very own delicious food. Learn basic techniques, find out about the equipment you need, and pick up lots of helpful hints and tips along the way.
Tasty Drinks and Snacks (Plan, Prepare, Cook)
by Rita StoreySnacks and drinks are a useful way of boosting your energy between meals. But many savoury snacks are high in salt and fat and many sweet snacks and drinks are high in sugar. This book provides lots of ideas for healthy, but very tasty, snacks and drinks. The recipes include mini-wraps, cheese dip, blueberry milkshakeand banana muffins.The 'Plan Prepare and Cook' series has brilliant step-by-step photographs and easy-to-follow instructions so that you will soon be creating your very own delicious food. Learn basic techniques, find out about the equipment you need, and pick up lots of helpful hints and tips along the way.
Tasty Every Day: All of the Flavour, None of the Fuss
by TastyTasty makes cooking simple.Celebrate every mealtime with Tasty Everyday’s full flavour food – faff-free!Whether you’re short on time, ingredients or clean pans, this book is packed full of banging dishes that make it easy for you to create and enjoy fancy fare from the comfort of your own home. With 75 mouth-watering dishes designed to fit in with busy lifestyles; novice or seasoned cook, you’ll find these delicious, quick and easy recipes irresistible. Chapters include: One Pan, Slow and Mutlipurpose Cookers, 5 Ingredients (or fewer), 20 Minutes (or fewer), Better Than Takeout, No-Cook, Bowls, On The Go and Noshes.Find four ways to serve Enchilada Rice, get messy with slow-cooked Asian-Style BBQ Ribs, make Ravioli Lasagne with just 5 ingredients, and indulge in Vegan Banana Icecream Cookie Sandwiches! Mmm … Tasty!
Tasty High Protein: transform your diet with easy recipes under 600 calories
by Fraser ReynoldsFuss-free, filling and slimming food that everyone will lovePE teacher turned qualified nutrition coach, Fraser Reynolds is on a mission to prove that a diet doesn't have to be bland, boring or restrictive. Whether you're looking to lose fat, gain muscle or reach your macro targets, Fraser's food will help you achieve your health and diet goals while eating the food you love.With 100 high-protein recipes including calorie counts, nutritional information and barcodes to scan your meals straight into your food tracking app, this book is packed with delicious food for the whole family.Get stuck in to a comforting Dauphinoise Chicken Pie, a punchy plate of Crispy Chilli Beef, a quick Crusted Salmon Burger, or a Hearty Veggie Chilli all under 600 calories, including sides.Sections include:Air Fryer & Slow CookerBrunchQuick BitesFamily FavouritesFakeaway& Meal Prep
A Tasty Lunch: A Tasty Lunch (Plan, Prepare, Cook)
by Rita StoreyBy lunchtime your body has used up the food you ate for breakfast. Lunch refuels your body until it is time for your evening meal. But planning a variety of lunches is not always easy. This book gives you lots of ideas for hot and cold home and packed lunches. Recipes include tasty tortilla wraps, omelette slices, vegetable soup and lunch box puddlings such as crispy chocolate cakes.The 'Plan Prepare and Cook' series has brilliant step-by-step photographs and easy-to-follow instructions so that you will soon be creating your very own delicious food. Learn basic techniques, find out about the equipment you need, and pick up lots of helpful hints and tips along the way.