This good-looking little book presents how to enjoy the best of Italian food, understand what is offered, and order in an Italian restaurant or street market. Complementing the Blue Guides classic Italian cultural guidebook range as preparation for and accompaniment to any visit to Italy, it offers comprehensive coverage from pizza and gelato to rare regional delicacies and fine wine, along with separate sections on such subjects as seasonal food, Mediterranean fish, Italian wines and aperitifs, and star chefs. A phrasebook-divided into 'what it means' (Italian into English, including a glossary) and 'how to ask for' (English into Italian)-will make up most of the book. Supplemented with historical information on, for example, Roman banquets or Renaissance food, plus stylish black-and-white line drawings, this guide is suitable as a gift as well as a handy reference book for the traveler's on-site use. Assembled by the Blue Guides authors and editorial team, with many years of cumulative experience visiting and eating well throughout the length and breadth of Italy.
Tapas, antipasto and mezze are all little treats to serve with drinks.
With its 8.3 million occupants, London is a bustling and diverse metropolis characterized by rich histories of socioeconomic change and multiculture. The abundance of smells and tastes which can be experienced in the city are integral to understanding both its history and the reality of London's urban present. From the fiery chillies sold by street grocers which are linked to years of cultural exchange, through 'cuisines of origin' like jellied eels to hybridized dishes such as the chicken katsu wrap, sensory experiences are key to understanding the complex cultural genealogies of the city and its social life.. .In this fascinating book, Alex Rhys-Taylor offers a ground-breaking sensory ethnography of East London. Drawing on a multicultural context in one of the most cosmopolitan cities in the world, he explores concepts such as gentrification, class antagonism, new ethnicities and globalization. Each of the eight chapters combines micro histories of ingredients such as fried chicken, bush-meat, and curry sauce with narratives from individuals, providing a unique, engaging account of the evolution of taste and culture through time and space.. .With its innovative methodology, this is a highly original contribution to the fields of sensory studies, food studies, urban studies, and cultural studies.
A carnival of moods. Embracing all possibilities of time. Stunned, swift, brief, nonsense. Little word sculptures crawl but cannot walk. An utterance so unsubstantiated. Unnatural & natural sounds. A turmoil of mischief, poetry circa 2016, written primarily in the alcoves of Mary Majaks and her webs of populist desiring.
The pungent book revolves around the many food scenes in the movies of Bill Murray. Talented artists came together to work on the project, and the beautiful art coupled with delicious smells creates a vivid sensory experience. From the sushi bar in Lost in Translation to the dinner table in What About Bob, you get a taste (well, smell) of everything. Other movie classics include The Life Aquatic, Caddyshack, and Groundhog Day, making it perfect for any Murray-fanatic.
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