close
博客來精選推薦Finding the Flavors We Lost- From Bread to Bourbon, How Artisans Reclaimed American Food
Finding the Flavors We Lost- From Bread to Bourbon, How Artisans Reclaimed American Food
Finding the Flavors We Lost- From Bread to Bourbon, How Artisans Reclaimed American Food 評價
網友滿意度：
要來讓自己熟悉另外學的第二語言
最快又最方便的做法就是閱讀了!!(個人經驗)
像這本
Finding the Flavors We Lost- From Bread to Bourbon, How Artisans Reclaimed American Food
就是我在研讀書籍~ 主因當然是因為類別喜歡啦~
而且難度來說~~ 還~~~算OK啦XD
所以推薦給獨立自主學外語的朋友們唷!
有喜歡趕快手刀搶購吧!
博客來e-coupon傳送門
Finding the Flavors We Lost- From Bread to Bourbon, How Artisans Reclaimed American Food
本週熱銷商品:
|
From Forbidden Fruit to Milk and Honey- A Commentary on Food in the Torah  |
A Really Big Lunch- Meditations on Food and Life from the Roving Gourmand  |
商品訊息功能:
商品訊息描述:
The multiple-James Beard Award–winning restaurant critic for Los Angeles Magazine delivers an arresting exploration of our cultural demand for “artisanal” foods in a world dominated by corporate agribusiness.
We hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even fast-food chain sandwiches—but what does it actually mean? We take “farm to table” and “handcrafted food” for granted now but how did we get here? In Finding the Flavors We Lost, acclaimed food writer Patric Kuh profiles major figures in the so-called “artisanal” food movement who brought exceptional taste back to food and inspired chefs and restaurateurs to redefine and rethink the way we eat.
Kuh begins by narrating the entertaining stories of countercultural “radicals” who taught themselves the forgotten crafts of bread, cheese, and beer-making in reaction to the ever-present marketing of bland, mass-produced food, and how these people became the inspiration for today’s crop of young chefs and artisans. Finding the Flavors We Lost also analyzes how population growth, speedier transportation, and the societal shifts and economic progress of the twentieth century led to the rise of supermarkets and giant food corporations, which encouraged the general desire to swap effort and quality for convenience and quantity.
Kuh examines how a rediscovery of the value of craft and individual effort has fueled today’s popularity and appreciation for artisanal food and the transformations this has effected on both the restaurant menu and the dinner table. Throughout the book, he raises a host of critical questions. How big of an operation is too big for a food company to still call themselves “artisanal”? Does the high cost of handcrafted goods unintentionally make them unaffordable for many Americans? Does technological progress have to quash flavor? Eye-opening, informative, and entertaining, Finding the Flavors We Lost is a fresh look into the culture of artisan food as we know it today—and what its future may be.
商品訊息簡述:
- 作者： Kuh, Patric
- 原文出版社：Ecco Pr
- 出版日期：2017/05/02
- 語言：英文
Finding the Flavors We Lost- From Bread to Bourbon, How Artisans Reclaimed American Food
文章標籤
全站熱搜
留言列表