Dishes of Africa
Author: Ngozi Kachikwu
A Nigerian native, Princess Ngozi developed these recipes to teach an important aspect of African heritage...its food. Covering all regions of Africa and Madagascar, these dishes will tantalize you not only with their exotic appeal but their nutritional value as well. Interesting commentary and narratives.
Books about: Mentoring 101 or Understanding Business
Slice of Life: Writing on Food
Author: Bonnie Marranca
A Slice of Life is a collection of contemporary food writing that readers can really sink their teeth into: one that examines the ineluctable link between nourishment, literature, and society. Represented here are some of the world's best known writers, many of whom-like Julia Child, Marcella Hazan, and Anthony Bourdain-are well known for their alimentary musings, while others, like Roland Barthes and Susan Sontag are better known for their writings in other genres; all speak eloquently on the nature of food, language, and the adaptability of social customs.
Organized into chapters addressing descriptions of actual meals, autobiographical memories, the cultural spectacle of eating, the concept of want, the celebration of good food, and the philosophical, spiritual, and ethical aspects of food, author Bonnie Marranca has cooked up a tempting meal of writing that reflect on how the consumption of food-or the lack of it-takes on larger social significance. Charles Simic eulogizes tomatoes and questions bioengineering, Wole Soyinka delves into the nature of fasting, Umberto Eco declaims on in-flight dining, and Emily Prager reminisces, in an original essay, about Swedish food and the rejuvenating possibilities of a trip to Ikea-among others.
Garnishing the feast are Marranca's tantalizing introduction and Betty Fussell's meditation on the essential connection between food, existence, and writing. A Slice of Life is a banquet that readers will savor through its many courses.
Table of Contents:
| Preface: The Theatre of Food | 13 |
| Introduction: Eating My Words | 22 |
| Intimate Cuisine | 31 |
| W is for Wanton | 35 |
| Chopsticks | 41 |
| Francs and Beans | 43 |
| Swedish Food | 46 |
| Holiday Meals | 49 |
| How to Eat in Flight | 55 |
| Writing in Restaurants | 57 |
| My Mother's Blue Bowl | 62 |
| One | 65 |
| The Quest for Pie | 73 |
| Don't Squeeze the Tomatoes! | 81 |
| A Balatoni Fogas to Start With | 88 |
| Meatless Days | 105 |
| Israel - Forging a National Style with Gefilte Fish and Couscous | 113 |
| Plight du Jour | 119 |
| Meat | 125 |
| Restauration: The Art of Eating Returns to Russia | 133 |
| Remembrance of Wines Past | 147 |
| Naturally | 153 |
| About the Television Series | 171 |
| In My Market | 176 |
| Growing Beans | 185 |
| Confessions of a Stand-up Sausage Eater | 194 |
| The Crisis in French Cooking | 201 |
| Cooking in the Nude | 212 |
| From Our Kitchen to Your Table | 218 |
| St. Joseph's Bread | 227 |
| A Winter Feast | 236 |
| In Memory of Their Feelings | 250 |
| Our Daily Bread: On the Triumph of American Gastrosophy | 259 |
| Non-Vintage Years | 268 |
| What Bengali Widows Cannot Eat | 271 |
| In Memory's Kitchen | 277 |
| A Plea for Culinary Modernism: Why We Should Love Modern, Fast, Processed Food | 289 |
| Vegging Out | 302 |
| The Reporter's Kitchen: A Recipe for Writing | 311 |
| Enough Jam for a Lifetime | 324 |
| The Farm-Restaurant Connection | 328 |
| Soups | 337 |
| Last Year I Ate... | 342 |
| Feeding Your Critter | 349 |
| Fresh Herbs | 355 |
| Olive Heaven | 361 |
| Blind Faith | 370 |
| Chocolate, Catholicism, Ancien Regime | 375 |
| Why Do I Fast? | 379 |
| God in Crumbs | 383 |
| What'd You People Call That? | 386 |
| A Spiritual Meal Guideline | 392 |
| Edible Ecriture | 396 |
| Funerals | 401 |
| The Pleasures of Eating | 405 |
| About the Authors | 411 |
| Permissions | 419 |
