Author: Anthony Bourdain
Publisher: Harper Collins
Category: Biography & Autobiography
A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before-published material
2006. Unit Operations: An Approach to Videogame Criticism. Cambridge, Mass.:
MIT Press. Bourdain, Anthony. 2007. Kitchen Confidential: Adventures in the
Culinary Underbelly. Updated ed. New York: Harper Perennial. Bourdieu, Pierre.
Author: Thomas Malaby
Publisher: Cornell University Press
Category: Social Science
The past decade has seen phenomenal growth in the development and use of virtual worlds. In one of the most notable, Second Life, millions of people have created online avatars in order to play games, take classes, socialize, and conduct business transactions. Second Life offers a gathering point and the tools for people to create a new world online. Too often neglected in popular and scholarly accounts of such groundbreaking new environments is the simple truth that, of necessity, such virtual worlds emerge from physical workplaces marked by negotiation, creation, and constant change. Thomas Malaby spent a year at Linden Lab, the real-world home of Second Life, observing those who develop and profit from the sprawling, self-generating system they have created. Some of the challenges created by Second Life for its developers were of a very traditional nature, such as how to cope with a business that is growing more quickly than existing staff can handle. Others are seemingly new: How, for instance, does one regulate something that is supposed to run on its own? Is it possible simply to create a space for people to use and then not govern its use? Can one apply these same free-range/free-market principles to the office environment in which the game is produced? "Lindens"—as the Linden Lab employees call themselves—found that their efforts to prompt user behavior of one sort or another were fraught with complexities, as a number of ongoing processes collided with their own interventions. Malaby thoughtfully describes the world of Linden Lab and the challenges faced while he was conducting his in-depth ethnographic research there. He shows how the workers of a very young but quickly growing company were themselves caught up in ideas about technology, games, and organizations, and struggled to manage not only their virtual world but also themselves in a nonhierarchical fashion. In exploring the practices the Lindens employed, he questions what was at stake in their virtual world, what a game really is (and how people participate), and the role of the unexpected in a product like Second Life and an organization like Linden Lab.
New York: Random House, 1967. ... Temple University Libraries, http://library .
temple.edu/collections/blockson/fraunces. ... “Broke Barriers for D.C.'s Blacks.”
Jet, 17 April 1969, 14–21. Bourdain, Anthony. Kitchen Confidential. Updated ed.
Author: Adrian Miller
Publisher: UNC Press Books
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. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese souffle emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, "He never ate that souffle, but it never fell until the minute he died." A treasury of information about cooking techniques and equipment, the book includes twenty recipes for which black chefs were celebrated. From Samuel Fraunces's "onions done in the Brazilian way" for George Washington to Zephyr Wright's popovers, beloved by LBJ's family, Miller highlights African Americans' contributions to our shared American foodways. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story.
Kitchen confidential: Adventures in the culinary underbelly. New York:
Bloomsbury. ... Agriculture and Resource Economics Update 10(4):5–8. Carroll, L
. 1871. ... In The avocado: Botany, production, and uses, 2nd ed., ed. B. Schaffer,
B. N. ...
Author: Norman C. Ellstrand
At the tips of our forks and on our dinner plates, a buffet of botanical dalliance awaits us. Sex and food are intimately intertwined, and this relationship is nowhere more evident than among the plants that sustain us. From lascivious legumes to horny hot peppers, most of humanity's calories and other nutrition come from seeds and fruits--the products of sex--or from flowers, the organs that make plant sex possible. Sex has also played an arm's-length role in delivering plant food to our stomachs, as human handmade evolution (plant breeding, or artificial selection) has turned wild species into domesticated staples. In Sex on the Kitchen Table, Norman C. Ellstrand takes us on a vegetable-laced tour of this entire sexual adventure. Starting with the love apple (otherwise known as the tomato) as a platform for understanding the kaleidoscopic ways that plants can engage in sex, successive chapters explore the sex lives of a range of food crops, including bananas, avocados, and beets, finally ending with genetically engineered squash--a controversial, virus-resistant vegetable created by a process that involves the most ancient form of sex. Peppered throughout are original illustrations and delicious recipes, from sweet and savory tomato pudding to banana puffed pancakes, avocado toast (of course), and both transgenic and non-GMO tacos. An eye-opening medley of serious science, culinary delights, and humor, Sex on the Kitchen Table offers new insight into fornicating flowers, salacious squash, and what we owe to them. So as we sit down to dine and ready for that first bite, let us say a special grace for our vegetal vittles: let's thank sex for getting them to our kitchen table.
2nd updated ed. Ithaca, NY: Cornell University Press, 2007. Originally published
by Pantheon Books, New York, 1989. First updated by Cornell ... Kitchen
Confidential: Adventures in the Culinary Underbelly. New York: Ecco Press, 2000
Author: Alison Pearlman
Publisher: University of Chicago Press
Explores the evolution of gourmet restaurant style in recent decades, which has led to an increasing informality in restaurant design, and examines what these changes say about current attitudes toward taste.
Mudflint anxiously , and somewhat ed victims . ... Twas a small ill - furnished
stanch and confidential supporters . kitchen , and in the corner , close to the
Whether Lord De la Zouch or his fire , sat smoking a middle - aged man , son
would have ...
Author: Samuel Warren
New York : New American Library , 1959 . Atkins , Annette . Harvest of ... 11th Ed .
Boston : Houghton Mifflin Company , 1998 . Barer - Stein , Thelma . ... Kitchen
Confidential : Adventures in the Culinary Underbelly . New York : Bloomsbury ...
Author: Linda Civitello
Publisher: John Wiley & Sons Incorporated
Category: Business & Economics
Author: R.R. Bowker Company. Department of Bibliography
Category: United States
Miss Roxy folded the cloth back over the face , and the two went out into the
kitchen . ... two solemn , hard - visaged women drew up to each other by the fire ,
and insensibly their very voices assumed a tone of drowsy and confidential
Author: Harriet Elizabeth Beecher Stowe
Controlling Interests . New York : Roof , 1980 . Dark City . ... Kitchen Confidential :
Adventures in the Culinary Underbelly . New York : Bloomsbury , 2001 . Bové ,
Paul , ed . boundary 2 23 : 3 ( Fall 1996 ) : 1 – 72 . Brathwaite , Edward Kamau .
Author: Susan M. Schultz
Publisher: Modern and Contemporary Poetic
Category: Literary Criticism
Addresses the problem of silence in contemporary experimental poetry and examines silence as an aesthetic strategy in itself. The result is an extended meditation on the precarious balance among competing forces in liberating poetic discourse from the realms of silence and the impasses it creates.
Author: Rose Arny
Category: American literature
30 Steven Mintz and Susan Kellogg , Domestic Revolutions : A Social History of
American Family Life ( New York : Free Press , 1988 ) , 125 ; Matthews ... For
processed foods and food companies , see Sherrie A. Inness , ed . , Kitchen
Culture in America : Popular Representations of Food , Gender , and ... 2 ( 1978 )
: 6-13 ; and Nancy A. Miller , “ Kitchen Confidential , ” Architecture Minnesota 30 ,
See “ The American Crisis : I , " in Common Sense and other Political Writings ,
ed . Nelson F. Adkins ( New York ... they — and youmight like . " See Kitchen
Confidential : Adventures in the Culinary Underbelly ( New York : Bloomsbury ,
2000 ) ...
Author: Michael G. Flaherty
A thoughtful exploration of time and how we make it do our bidding
Ist ed . New York : North Point Press , 2004 . p . cm . Includes bibliographical
references and index . ( TX649 . F5R43 2004 ) 22 2004 - 006113 ISBN 0 ... 5 Jan
Karon ' s Mitford cookbook & kitchen reader / edited by Martha McIntosh . ...
confidential : the secrets of one - stop shopping for delicious meals / by Joanna
Category: American literature
This time, it's Gordon Ramsay sacrificial lamb Neil Ferguson in the kitchen. ... The
latest to branch out into the wonderful world of savory is Jean Georges vet
Jehangir Mehta, who intends to cover all the bases with his new ... Columbus Ave
.; nophoneyet Eighty One Seafood savant Ed Brown takes on the notoriously
fickle Upper West Side in a ... at Veritas, earning plaudits from food magazines,
wine geeks, and Anthony Bourdain, who canonize( him in Kitchen Confidential
Next up: a ...
Category: New York (N.Y.)
The Lighthouse is a seafood restaurant in California that is owned by Peter
Collins ( Ed Blatchford ) on the syndicated ... plays Jack Bourdain , the head chef
of the Nolita Restaurant , an upscale New York eatery on Kitchen Confidential (
Fox ) .
Author: Vincent Terrace
Publisher: McFarland Publishing
Category: Performing Arts
"This work traces specific topics from 1925 through the 2005-2006 season. Entries include themes as adolescence, adult film actresses, bars, espionage, gays, immigrants, lawyers, transsexuals and truckers. Locations like Canada, Hawaii, New York and Los Angeles. Each entry displays how television's treatment of subjects has changed over years. Each entry contains series, pilot, special and experimental program information"--Provided by publisher.
In spite of their differences , all the kitchen memoirs we have considered here
confirm the kitchen as a locus of intense ... Kitchen Confidential : Adventures in
the Culinary Underbelly . London : Bloomsbury , 2000 . DeSilva , Cara , ed . ...
See : M . F . K . Fisher ' s collection of smaller , previously published volumes ,
The Art of Eating ( New York : Macmillan , 1990 ) ; Calvin Trillin ' s similar
collection of three ...
NEW LINE TELEVISION 888 Seventh Ave . ... Licensing MARKET Network TV -
Pay / Cable TV - Syndication TERRITORY Domestic - International RELEASES
Blade - Kitchen Confidential - Amish in ... Sr . VP , New Media Projects Ed Bolkus
Category: Motion pictures
Anthony Bourdain , from Kitchen Confidential : Kitchen Confidential : Adventures
in the Culinary Underbelly ( New York : Bloomsbury USA , 2000 ) , pp . ... Willa
Cather , from My Antonia : Early Novels and Stories , Sharon O ' Brien , ed . ( New
Author: Molly O'Neill
Draws on 250 years of American culinary history to present written works from virtually every region of the country while offering a tribute to a host of ethnic cuisines, in a recipe-complemented volume that includes Henry David Thoreau's musings on the watermelon, Herman Melville's thoughts on clam chowder, and Ralph Ellison's observations on baked yams.