Dishes of Africa or Slice of Life

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