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Eight Flavors
- The Untold Story of American Cuisine
- Narrado por: Sarah Lohman
- Duración: 8 h y 33 m
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Resumen del Editor
The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future.
We meet John Crowninshield, a New England merchant who traveled to Sumatra in the 1790s in search of black pepper, and Edmond Albius, a 12-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, and Lohman's own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat - ready to be devoured.
Reseñas de la Crítica
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James Beard award - winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history.
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Disappointed
- De TS en 08-17-21
De: Adrian Miller
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Lunch in Paris
- A Love Story, with Recipes
- De: Elizabeth Bard
- Narrado por: Ann Marie Lee
- Duración: 7 h y 43 m
- Versión completa
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In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman - and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs - one with her new beau, Gwendal, the other with French cuisine.
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ok to pass the time
- De Robin en 03-25-13
De: Elizabeth Bard
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Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- De: Michael Booth
- Narrado por: Ralph Lister
- Duración: 10 h y 9 m
- Versión completa
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General
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Historia
Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
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Interesting material that's well-narrated
- De John S. en 11-09-16
De: Michael Booth
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The Blue Zones Solution
- Eating and Living Like the World's Healthiest People
- De: Dan Buettner
- Narrado por: Joe Barrett
- Duración: 7 h y 5 m
- Versión completa
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Historia
Dan Buettner, the New York Times best-selling author of The Blue Zones, lays out a proven plan to maximize your health based on the practices of the world's healthiest people. For the first time, Buettner reveals how to transform your health using smart eating and lifestyle habits gleaned from new research on the diets, eating habits, and lifestyle practices of the communities he's identified as "Blue Zones"—those places with the world's longest-lived and thus healthiest people.
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Good Info, Well Presented
- De Soozzone en 06-29-15
De: Dan Buettner
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Consider the Fork
- A History of How We Cook and Eat
- De: Bee Wilson
- Narrado por: Alison Larkin
- Duración: 11 h y 30 m
- Versión completa
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General
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Narración:
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Historia
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
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For the foodie/science geek/history buff in you
- De Nothing really matters en 08-30-14
De: Bee Wilson
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The Tastemakers
- Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends)
- De: David Sax
- Narrado por: David Sax
- Duración: 10 h y 52 m
- Versión completa
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General
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Historia
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.
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Informative - Engaging - Entertaining!
- De Rena en 09-01-14
De: David Sax
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Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- De: Samin Nosrat
- Narrado por: Samin Nosrat
- Duración: 5 h y 57 m
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General
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A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
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EXCELLENT, BUT...
- De KJNuri en 01-23-18
De: Samin Nosrat
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Ingredienti
- Marcella's Guide to the Market
- De: Marcella Hazan, Victor Hazan
- Narrado por: Elizabeth Wiley
- Duración: 4 h y 55 m
- Versión completa
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General
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Narración:
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Historia
When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking". But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients - Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi.
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Once again, Marcella Says
- De Victoria en 07-23-16
De: Marcella Hazan, y otros
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Chop Suey
- A Cultural History of Chinese Food in the United States
- De: Andrew Coe
- Narrado por: Eric Martin
- Duración: 8 h y 16 m
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General
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In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
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Wanted to like this
- De Irene en 02-13-21
De: Andrew Coe
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Ferran
- The Inside Story of El Bulli and the Man Who Reinvented Food
- De: Colman Andrews
- Narrado por: Don Hagen
- Duración: 10 h y 33 m
- Versión completa
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General
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Narración:
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Historia
In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.
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recasting needed
- De Marco I en 09-09-18
De: Colman Andrews
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Hippie Food
- How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
- De: Jonathan Kauffman
- Narrado por: George Newbern
- Duración: 9 h y 13 m
- Versión completa
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Historia
Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.
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If you grew up eating health food you'll love it
- De Susie Wyshak en 05-09-18
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Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- De: Megan Kimble
- Narrado por: Sarah Mollo-Christensen
- Duración: 12 h y 22 m
- Versión completa
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General
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Narración:
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Historia
In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.
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Very insightful
- De Anonymous User en 01-10-21
De: Megan Kimble
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Healthy at Last
- A Plant-Based Approach to Preventing and Reversing Diabetes and Other Chronic Illnesses
- De: Eric Adams
- Narrado por: Kevin R. Free
- Duración: 4 h y 49 m
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General
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Narración:
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Historia
Brooklyn Borough President Eric Adams is on a mission to tackle one of the most stubborn health problems in the country: chronic disease in the African American community.
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Inspirational book for a great health
- De Fiore Roman en 04-28-21
De: Eric Adams
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Once again, Marcella Says
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Flawed, but worthwhile
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Endangered Eating
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Apples, a common New England crop, have been called the United States' most endangered food. The iconic Texas Longhorn cattle is categorized at critical risk for extinction. Unique date palms, found nowhere else on the planet, grow in California’s Coachella Valley, but the family farms that caretake them are shutting down. Apples, cattle, dates―these are foods that carry significant cultural weight. But they’re disappearing. In Endangered Eating, culinary historian Sarah Lohman travels the country learning about the distinct ingredients at risk of being lost.
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Once again, Marcella Says
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Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a micro-universe of marketing language on the back of a bag of potato chips.
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Buttermilk Graffiti
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American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
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Good listen for the aspiring food snob
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And a Bottle of Rum
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And a Bottle of Rum tells the raucously entertaining story of America as seen through the bottom of a drinking glass. With a chapter for each of 10 cocktails, Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America.
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A nice intersection of history and rum
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Bourbon Empire
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Unraveling the many myths and misconceptions surrounding America's most iconic spirit, Bourbon Empire traces a history that spans frontier rebellion, Gilded Age corruption, and the magic of Madison Avenue. Whiskey has profoundly influenced America's political, economic, and cultural destiny, just as those same factors have inspired the evolution and unique flavor of the whiskey itself.
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Great whiskey history great American history
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American Cuisine
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For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.
De: Paul Freedman
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Culinary Reactions
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When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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Culinary Reactions - The Chemical Formulas to Cook
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Consider the Fork
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Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
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For the foodie/science geek/history buff in you
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De: Bee Wilson
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The Food Lab
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As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
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Props to the narrator, and amazing book
- De Carla Nowicki en 08-22-20
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Flavor
- The Science of Our Most Neglected Sense
- De: Bob Holmes
- Narrado por: Jonathan Yen
- Duración: 10 h y 19 m
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General
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Narración:
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Historia
Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe - or to appreciate - fully. In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects flavor.
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Horrible narration
- De Sandra T. Sutherlin en 11-15-18
De: Bob Holmes
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The Man Who Ate Too Much
- The Life of James Beard
- De: John Birdsall
- Narrado por: Daniel Henning
- Duración: 14 h y 47 m
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Historia
In the first portrait of James Beard in 25 years, John Birdsall accomplishes what no prior telling of Beard's life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet's complex, queer life and, in the process, illuminates the history of American food in the 20th century.
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Great in depth book
- De Shawn Britton en 05-08-22
De: John Birdsall
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Chop Suey
- A Cultural History of Chinese Food in the United States
- De: Andrew Coe
- Narrado por: Eric Martin
- Duración: 8 h y 16 m
- Versión completa
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General
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Narración:
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Historia
In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
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Wanted to like this
- De Irene en 02-13-21
De: Andrew Coe
Lo que los oyentes dicen sobre Eight Flavors
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- W. Brian Hall
- 07-09-18
History and recipes make for a tasty book
Part cookbook, part history, and part travelogue, this is an interesting look at how different flavors have influence American food from before the founding of the country to the present. As the title states, Lohman examines how eight different items (black pepper, vanilla, chili powder, curry powder, soy sauce, garlic, MSG, and sriracha) came to be used and influence the foods that Americans love. She uses historical and modern recipes, from Martha Washington's Black Pepper Cookies to Thai omelets with sriracha, to demonstrate how the flavors have been used and so the reader can try them out themselves, if so inclined. She describes her visits to places where the spices are grown, describes the ebbs and flows of the public's taste for these items and delves into the science behind questions like "does MSG cause headaches?"
The only hesitation about the book is that it works better as a print book than an audio book. If you want to try the recipes, you'd rather have them printed out, I'm sure, and if you don't, then it isn't terribly interesting listening to someone read a recipe (and there are a good many recipes in the book).
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- StephanieP
- 06-13-17
Yummy
I came away with more respect for American cuisine after listening to this book. Our food is not merely an imitation of other cuisines; it is a complex reflection of history, immigration, and the creation of new foods. The only thing I was sad about was that the audio version didn't come with a print out of the recipes included in the book.
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- Hilda
- 01-14-18
Excellent read!
Excellent read even if you don't like to cook. Really enjoyed the author's outlook in life.
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- S. Macklin
- 12-14-18
Great read... Terrible accents
Please, no more stereotypical accents but great history. Could be better formatted but like I said, good rest
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- XfildChild
- 07-14-17
super interesting with lots of yummy recipes!
I really appreciate it how well-researched and interesting this book was. Plus, the recipes make it worth the read alone! Can't wait to try some of them out!
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- Amazon Customer
- 12-10-17
Interesting and light
Good story, well researched, challenging recipes. I enjoyed the cooking and cultural review. Bon apetite.
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- Scott S.
- 02-18-24
Great listen and informative!
Wonderful way of learning about the history of different ingredients that flavor a history of American cooking.
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