If This Is Heaven, I Am Going to Be a Good Boy
Author: Kathleen Cleary
With a bridge in Boston and a bench in Falmouth dedicated to him, Tommy Leonard has been widely recognized for his many acts of charity and his avid promotion of health and fitness. The journey this affable Irishman took on his way to becoming one of Boston's most personable bartenders and the founder of the Falmouth Road Race began the day his father left him at a mission for children of the destitute at age six. Author Kathleen Cleary recounts the struggles, disappointments, heartbreaks, and humor of Tommy's childhood and teen years. She also shares the sometimes painful and comical stories of his young adulthood. Tommy's remarkable life transformed every corner of the world it touched, whether the corner of Massachusetts Avenue and Commonwealth Avenue in Boston, the roads of Fukuoka, Japan, the bayous of Houston, or somewhere between two pubs in Woods Hole and Falmouth on Cape Cod. Tommy Leonard's heartwarming story will teach you that in following your dreams, embracing the positive will make all the difference.A percentage of the sale of this book will be contributed to a retirement trust for Tommy.
Book about: Zwischenmikroökonomie: Eine Moderne Annäherung
British Food: An Extraordinary Thousand Years of History (Arts and Traditions of the Table Series)
Author: Colin Spencer
Until the middle of the nineteenth century, English cuisine was known throughout Europe as extraordinarily stylish, tasteful, and contemporary, designed to satisfy sophisticated palates. So, as Colin Spencer asks, why did British food "decline so direly that it became a world-wide joke, and how is it now climbing back into eminence?" This delectable volume traces the rich variety of foods that are inescapably British -- and the thousand years of history behind them.
Colin Spencer's masterful and witty account of Britain's culinary heritage explores what has influenced and changed eating in Britain -- from the Black Death, the Enclosures, the Reformation, the Age of Exploration, the Industrial Revolution, and the rise of capitalism to present-day threats posed by globalization, including factory farming, corporate control of food supplies, and the pervasiveness of prepackaged and fast foods. He situates the beginning of the decline in British cuisine in the Victorian age, when various social, historical, and economic factors -- an emphasis on appearances, a worship of French
cuisine, the rise of Nonconformism, which saw any pleasure as a sin, the alienation from rural life found in burgeoning towns, the rise and affluence of the new bourgeoisie, and much else -- created a fear that simple cooking was vulgar. The Victorians also harbored suspicions that raw foods were harmful, encouraged by the publication of a key cookbook of the period, Mrs. Beeton's Book of Household Management.
However, twenty-first century British cooking is experiencing a glorious resurgence, fueled by television gurus and innovative restaurants with firm roots in the British tradition. This newinterest in and respect for good food is showing the whole world, as Spencer puts it, "that the old horror stories about British food are no longer true."
Library Journal
British food, renowned for its lack of appeal, provokes gentle chortles of derision when mentioned in juxtaposition with a word like extraordinary. These two books disabuse readers of the notion that this has always been the case. British Food describes the glories-and the decline-of the nation's cuisine over the centuries, while Shakespeare's Kitchen translates a particular era for modern cooks. Spencer, former food editor of the Guardian and author of several cookbooks, intriguingly suggests that early modern British cooking was more influenced by Mediterranean and Arab fare than French. For example, the technique of cooking with almonds to create white dishes was the gift of returning Crusaders. Spencer traces the country's lamentable decline in cuisine through the Reformation, Puritanism, and the Industrial Revolution, noting that Britons gradually lost a knowledge of wild foodstuffs and the time in their day to gather and cook more than the most convenient foods. Modern Britons would not recognize the impressive lists of ingredients their ancestors used. Readers may, thus, find the glossary and appendixes of British edible flora and traditional dishes to be particularly valuable. Segan, a food historian and contributor to the New York Food Museum, offers a lavishly illustrated cookbook that goes beyond the usual ingredients and step-by-step instructions. Drawn in by a photograph, readers will not only encounter a tempting recipe but also an accompanying text on the provenance of the dish and how it was modernized. Better still, Segan frequently offers the original recipe from Elizabethan texts, allowing one to compare the styles of written recipes. Name-dropping Shakespeare is a marketing gimmick, perhaps, for while the recipes include quotations from the Bard, the book is about Elizabethan cooking, not food from Shakespearean works. The reader who has first enjoyed Spencer's book will recognize much found in Segan's book and likely appreciate it all the more. British Food would fit well in academic and public libraries for its unique view of British history, while Shakespeare's Kitchen is recommended for public libraries.-Peter Hepburn, Univ. of Illinois at Chicago Lib. Copyright 2003 Reed Business Information.
Table of Contents:
| Introduction | 7 | |
| Ch. 1 | Prologue: The Land | 11 |
| Ch. 2 | Anglo-Saxon Gastronomy | 23 |
| Ch. 3 | Norman Gourmets 1100-1300 | 36 |
| Ch. 4 | Anarchy and Haute Cuisine 1300-1500 | 69 |
| Ch. 5 | Tudor Wealth and Domesticity | 100 |
| Ch. 6 | A Divided Century | 134 |
| Ch. 7 | Other Island Appetites | 169 |
| Ch. 8 | Glories of the Country Estate | 208 |
| Ch. 9 | Industry and Empire | 244 |
| Ch. 10 | Victorian Food | 269 |
| Ch. 11 | Food for All | 293 |
| Ch. 12 | The Global Village | 328 |
| App. I | Wild Food Plants of the British Isles | 344 |
| App. II | Traditional British Cooking | 352 |
| Notes | 356 | |
| Glossary | 372 | |
| Glossary of Conversions | 380 | |
| Picture Credits | 381 | |
| Select Bibliography | 382 | |
| Index | 387 |
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