Amazon.com
"In cooking as in love, you have to try new things to keep it interesting." So says chef Michel Richard in his cookbook Happy in the Kitchen, a collection of 150-plus recipes that more than make his point. Whether reinventing traditional recipes, often whimsically, as he does with dishes like Tomato Tartare, Cuttlefish Schnitzel, and Turkey "Steak" au Poivre, or presenting otherwise novel treats like Tuna Medallions with Passion Fruit Salsa; Chicken with Preserved Lemon and Honeydew Melon; and Lamb-Loin with Basil Crust and Fennel, Richard delights readers with creativity that can thrill. Vegetable dishes, including his spuds-for-rice Potato Risotto and Lo-Carb Carbonara, in which sliced onions sub for pasta, are particularly ingenious. Equally novel--and tempting--are sweets like Upside-Down Chocolate Orange Sponge Cake, Lemon-Lime Madeleine Muffins, and Raspberry Meringues with Raspberry Tuiles.
To pull off his particular sleight-of-hand, Richard has devised novel techniques--like using plastic film to shape and poach food, and gelatin to bind fatlessly--that all cooks should know about. Whether readers will tackle the often-exacting recipes will depend on their willingness to engage in kitchen workouts that also regularly require special equipment like a Japanese mandoline and electric meat slicer. Though there are a number of simpler, homier recipes like Tomato Soup with Fresh Mozzarella and Thyme-Glazed Baby Back Ribs--and the formulas themselves couldn't be more lucid--this handsome book will probably be best appreciated as an artful record of a great and wonderfully playful cooking intelligence. Replete with stunning photos, used generously to illustrate techniques, it's hard to imagine any serious cook who wouldn't want to join Richard, dig in, and learn. --Arthur Boehm
Book Description
It's the passionate professional chef with a compulsion to explore whom we should thank for those extraordinary techniques and ideas that continually find their way into the home kitchen. Whether it's poaching in plastic or using vegetable waters instead of fat to enrich flavor, or new tricks with the inexpensive Japanese mandoline, professionals expand our horizons. And among his colleagues, Michel Richard is
the chef's chef, the one others look to for inspiration. "Why didn't I think of that?" asks Thomas Keller, in his foreword to
Happy in the Kitchen, about Richard's innovative technique. Michel Richard leads the way and always has—at his L.A. restaurants, Citrus and Citronelle, and now in Washington, D.C., at Michel Richard Citronelle and his newly opened Central. He never ceases to explore and his food never fails to satisfy.
Happy in the Kitchen is teeming with "Richard-esque" discoveries, whether it's an amazingly simple technique for dicing vegetables, a delicious [low-carb] carbonara made with onions rather than pasta, or a schnitzel made of pureed squid. He's playful—always—but also a perfectionist and an iconoclast. What can you say about a chef who makes risotto with potatoes, prefers frozen Brussels sprouts, and whips up spectacular chocolate pudding and béchamel in the microwave? A chef who doesn't shock blanched vegetables in ice water, but uses his freezer as though it were a fifth burner, and turns raspberries and almonds into "salami"?
Enamored of crispness, this master chef, who calls himself Captain Crunch, makes a potato gratin that is all crust and fries carrots until crisp. Always seeking to surprise, he stuffs onion shells and serves them as pasta, and he scrambles scallops and serves them as if they were eggs. But the surprise is not just in the form the ingredients take in each dish, but in the taste.
Richard offers recipes for the foods we love, but always looks for the twist that makes good things great—whether it's Lamburgers, Lobster Burgers, or Tuna Burgers, Turkey "Steak" au Poivre, or the chocolate reverie Michel calls Le Kit Cat. And with recipe titles such as Shrimp "Einstein," Jolly Green Brussels Sprouts, Chicken Faux Gras, Figgy Piggy, Chocolate Popcorn, and Happy Kid Pudding,
Happy in the Kitchen lets you know you're in for good tastes and good times.
Every delicious moment is captured in glorious images of finished dishes, as well as exceptional step-by-step photographs that make easy work of slicing, dicing, shaping, and other essential hand skills.
Happy in the Kitchen is a book that will make you laugh and learn, and it will delight you every step of the way.
Customer Reviews:
michele richard.......2007-08-12
I received it with minor scratches on the cover, it took a while for delivery, opened the booked once since bought
A little disappointed........2007-08-07
This is a beautiful "coffee table" type book but in my opinion is not practical for everyday use. The recipes are so outlandish, I can't see how anyone would have the time or the desire to duplicate them. I can say it is very pretty to look at. I was truly hoping this book would make me happy in the kitchen but I am afraid to take it in the kitchen!!
Happy to have this book in my kitchen.......2007-07-11
This book is enormous fun. Michel Richard is an incredibly talented chef and the kitchen is his playpen. His passion is contagious and his innovations are ingenious. From using a meat slicer to cut cookie dough to cooking with Saran wrap, he encourages the reader to improvise and enjoy. The book is beautifully photographed and the recipes, though involved, are doable. (I had great success with the salmon dishes including the salmon with asparagus and the lamb. The recipes and presentation are restaurant quality and may be a bit complex for a beginner.) The food is gourmet with a dash of humor--check out the Chicken Faux Gras and the use of cocoa puffs in one of the desserts.
Start this book from the beginning --I jumped to the recipes before reading through the book and was quickly overwhelmed. A few days later, I started at page one and was quickly enchanted by the author and his philosophy. Food at its best is a sensual pleasure--an aromatic merger of taste, texture, temperature and appearance. When fully engaged, the craft of cooking raises eating to an art.
My 1 star rating is misleading.......2007-07-03
I just want to offer a contrasting opinion on this beautiful book. First of all, I am a professional chef and restaurant consultant. I bought this book sight unseen because the books from this publisher are always beautifully photographed and make an excellent addition to my cookbook collection which now runs about 3000 books. The recipes from the book are doable for the home cook. There aren't a lot of really exotic ingredients, but there are quite a few time consuming prep items, and many items are somewhat wasteful of ingredients unless you have a use for the leftovers. In a sense though, most recipes are more likely to appeal to the serious and adventureous home cook than to the restaurant professional because there are actually few restaurants that can afford to produce such time consuming dishes on a large scale. The book therefore might serve more as a source of inspiration than as a real source of recipes for many readers. Also, some of the flavor combinations are very unsual, and some of them seem to have been selected more for their photogenic qualities than for their taste. Lastly, the author seems to be completely in love with plastic wrap, and moreover he seems to think his uses for it are new and novel. Chefs have been using plastic wrap in similar fashion since before I came into the trade back in the late '70's, so I don't know if even a home cook will find it's use here a revelation. But anyway, a beautiful book no doubt, but maybe not a book for everyone, so assign it the score you feel appropriate. 5 stars is not out of line, but neither is 1 star.
the title does not lie.......2007-05-13
Michael Richard has indeed been able to share his great culinary joy in this beautiful book. It is a pleasure to read and to cook frim,,,lots of brilliant receipes for vegetarians.
Amazon.com
A collection of essays by one of America's best known food writers, that are often more autobiographical or historical than anecdotal musings on food preparation and consumption. The book includes culinary advice to World War II housewives plagued by food shortages, portraits of family members and friends (with all their idiosyncrasies) and notes on her studies at the University of Dijon, in France. Through each story she weaves her love of food and passion for cooking, and illustrates that our three basic needs as human beings--love, food and security--are so intermingled that it is difficult to think of one without the others. The book won the 1989 James Beard Cookbook Award.
Book Description
RUTH REICHL
"Mary Frances [Fisher] has the extraordinary ability to make the ordinary seem rich and wonderful. Her dignity comes from her absolute insistence on appreciating life as it comes to her."
JULIA CHILD
"How wonderful to have here in my hands the essence of M.F.K. Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . . . and then the warmth and richness and fine reality of hunger satisfied.' This is the stuff we need to hear, and to hear again and again."
ALCIE WATERS
"This comprehensive volume should be required reading for every cook. It defines in a sensual and beautiful way the vital relationship between food and culture."
Customer Reviews:
Defines the word "classic".......2006-07-02
"The Art of Eating" recountss the tale from post World War I to World War II France in gastronomic terms. This is a collection of several books. "Serve It Forth," first published in 1937, is a history of gastronomy. In "Consider the Oyster" written in 1941, Fisher finds her voice. "How to Cook a Wolf" published in 1942, when wartime shortages were at their worst includes recipes for stretching the smallest of ingredients to meet nutritional needs and the needs of the spirit. "The Gastronomical Me" is this reader's favorite, which recounts Fischer's life in France. If you have any interest in good food, well-written memoirs or French culture, you really must read this book. It defines the word "classic."
Delicious, with a Wee Aftertaste.......2005-07-22
Even in paperback this is a thick and heavy book, which is a compilation of several of MKF Fisher's individual works offering different aspects of her thoughts on food in terms of origin, recipes, culinary preparation, and history. In addition, it divulges her own observations on the whole dining experience that we as humans go through in terms of customs, etiquette, ambience, socializing and so forth. But what makes this book stellar is the eloquent, imaginative, and sometimes even haunting style of Ms. Fisher's writing. She expresses her own thoughts and oftentimes outspoken opinions, mixing them with historical facts, tempting recipes, and home-cooked tales. With such a satisfying horn of plenty within the confines of two book covers, it is easy to understand why she still reigns as the queen of prose inspired by food and dining. I wish I had her ability to master in writing such joi de vivre and enthusiasm for food, eating, and drinking, which after all are such basic elements to our very existence.
The section I enjoyed most of all was "The Gastronomical Me", a biography-cum-travelogue in which she poignantly narrates her experiences by rendering them so lifelike that you can smell the smells and taste the tastes. She includes food episodes of her early years in California while growing up and later attending boarding school; in Dijon, France where the kitchens in restaurants and her apartments beckon you to partake of the offerings; in Switzerland where you visually can grasp the mountains and streams along train-rides she describes through the Alps to Italy; and finally in a small Mexican town, where she surpasses even the writing prowess demonstrated in her previous stories, by telling the most poignant tales.
An interesting sidelight is that this book not only covers food. You gather early on that she is far from a teetotaler since alcoholic drinks and drinking at mealtimes too are frequent topics, from sipping wines and champagnes and glasses of Pernod on ocean liners to mixing water with bourbon, which she keeps in a flask during a long, propeller-driven, airplane flight to Mexico.
The other sections I liked were the beginning (Serve It Forth) and Consider the Oyster. It amazed me that one person could write a whole expose covering around a hundred pages about only the oyster: the various types, methods of preparations, and culinary history. Plus she gives her own personal memories and anecdotes too. You name it, she said it about oysters--recipes included.
I did not care as much for How to Cook a Wolf, as I could not relate to either the off-color humor or to some of the topics she presented. (Sorry, but sweetbreads, halves of calf heads, and brains were not appetizing subjects.) Also, I gave up finishing the book. I started to read "An Alphabet for Gourmets", the last section, but got as far as "D" and couldn't force myself to read through the rest of the alphabet. It seems to me by the time in her life when she wrote this section she had become rather cynical and bitter, to the extent that everything she wrote sounded condescending. This section was such a let-down, a depressant to me after coming off the high of "The Gastronomical Me". Although I exaggerate, she seemed to repeatedly state something to the effect that she preferred to dine alone on crackers and milk rather than face gourmet meals with uncultivated people (with untrained palettes) who were unsavvy as to the proper way food should be eaten in the first place and incapable of appreciating what they shoved in their faces in the second. Anyway, other readers may disagree with me, but this last section lacks the consistency, and more important, the vibrancy and pep of her flowing, off-the-wall style that grows on you in the other sections.
Although I was a little disheartened at the end, her brilliance that shone through in the other sections more than outweighed the few negatives. I can recommend this book to everyone, especially to people who are interested in food as a literary subject in its own right instead of something that we simply cook and eat. Of course, foodies and cooks alike should appreciate it. And though it does have some very good recipes as added bonuses, this should not be considered a cookbook; instead, this book's function is to serve up delicious tidbits for our minds and imaginations to savor and enjoy.
Needs more stars!.......2004-12-07
I found this book in a stack of books on sale outside of a Harvard Square book shop, selling for $1.00 in hardcover when I was a poor student. I think that I bought it mainly because it was a thick fat book and the paper quality was was so good. A few hours later I opened it to peruse while sitting in Hamburger Cottage and have never looked at food, human appetites, memories, and other hungers the same. Fisher is now a cult figure but, back then, was barely still in print. Just try reading only a few pages of her writing. If you're a poor student, read the chapter about how to keep the wolf from the door, written during the Great Depression in America people had to work hard to keep their spirits up and did it...even in style.
And Now for Something That's a Complete Masterpiece.......2004-07-12
In my imagination, in Fisher's mind, everyone from Antoine Careme to Thomas Keller lived together in a big old dilapidated farmhouse in the French countryside. They are all sitting in the shade one buttery-hued afternoon, talking about "Why did the chicken cross the road?":
Antoine Careme: It was trussed onto the back of a rabbit. I call it, "Chicken a la Peugeot".
Vatel: Leave it there and I'll build a feast scene around it.
Jean Brillat-Savarin: It was trying to escape the lawyer that was crossing the road to sue it.
Fanny Farmer: It''s a one-trick chicken, all it can do is cross the road.
August Escoffier: (After having too much pastis): Let's put the dead clucker in a bucket of horseradish sauce and make Double-Toilet Chicken for the Emperor.
Julia Child: If it's being carried across the road on a serving platter and drops onto the road, simply pick it up, brush it off lightly and serve.
Alice Waters: It was free-ranging, got a little disoriented from the aromatherapy it had received earlier, and entered an erroneous zone.
Thomas Keller: I see Sun-dried Chicken Anus with Organic Guacamole Droppings.
Forgive me if this is some kind of Jesus, Moses, and Elvis scenario gone wrong, but Hail Mary (Fisher), this book is a near-religion experience for gastroholics. The culinary writing stylings of M.F.K.Fisher are art, the food memory landscape is art, she could even make a description of a rubber chicken read like 20" of curated treasure.
The Art of Eating is the also the Art of Reading. Not a recipe compendium, but a food enjoyment memoire. If you read slowly, deliciously-enough, she invites you to participate by asking yourself, " What was MY best memory of food from childhood", "What was the best dinner invitation I was present at", "What would BE the best dinner invitation I could ever be present at" (mine might involve somebody who was going to ask me about the Mayan).
Enjoy this book slowly, it's too beautiful to just wolf down.
The Art of Living.......2004-05-30
M. F. K. Fisher is quite probably the person who singlehandly created her field in the English-speaking world: the art of writing about good food, while simultaneously writing about the art of living.
This book, "The Art of Eating," is actually five of her best books issued within one set of covers. My copy is getting dog-eared because I have gone back to it so many times. Fisher writes very well indeed, and her love of life shines through many pages. This is not "just a book about food," any more than "Babette's Feast" is just "a movie about food." The pages overflow with memorable characters -- unforgettable characters!
As for the debate about "Eat To Live" versus "Live To Eat" -- which strikes me as an utterly phony debate built on words not life: Fisher simply observes that we all have to eat. As Brillat-Savarin pointed out, the universe is completely boring without its living creatures, and everything that lives must eat. You may choose to drop some protein powder in a blender with an egg and some milk, gulp that down and call it breakfast: others would carefully poach that egg and happily eat it with toast and cafe au lait. Fisher's main argument would be that intelligent people should know how to turn the inevitable time of eating into a time of pleasure, not choking down barbecue with standard-issue American bread and Dr. Pepper.
And this point of view, to enjoy the pleasures of the world without simply lapsing into hedonism -- to understand the glorious rapture of peas freshly harvested, and instantly cooked, served with fresh farm butter and salt -- informs all the rest of her life, including her two marriages (to Al and to Chexbres). The marriage to Chexbres turned out to be the love of her life, and then suddenly everything went terribly wrong -- at the same time the Nazis were taking over Germany, Chexbres came down with a terminal illness. After living through that hell, Fisher awoke to discover that she was alone.
She dealt with it. She described it, unforgettably. And in these stories of real life, lived on the edge, the volume sold as "The Art of Eating" truly becomes something that could be called "The Art of Living."
This is simply one of the best books I have ever read in my life.
Average customer rating:
- eat your veggies!
- Beautiful
- This Book is Huge!
- Great book
- Colorful, encourages reading AND good nutrition
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Eating the Alphabet
Lois Ehlert
Manufacturer: Red Wagon Books
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Snowballs
ASIN: 015201036X |
Amazon.com
Ages 1-3. This appetizing alphabet book shows fruits and vegetables so juicy and alive, you'll wish they could jump off the page and into your mouth. Even vegetable haters will find it hard to resist the vibrantly colored collage illustrations, which make each item look fascinating and appealing. Long a favorite picture book, this title is now available in a smaller board book edition, just right for introducing toddlers to the mysteries of endive, kiwifruit and papaya. Booklist called the original "bright, bold... well designed."
Book Description
While teaching upper- and lowercase letters to preschoolers, Ehlert introduces fruits and vegetables from around the world. A glossary at the end provides interesting facts about each food.
Customer Reviews:
eat your veggies!.......2007-03-21
no one could believe our two year old knew what a zucchini or kiwi was by sight! and the 'ugly fruit' is a favorite in our house. great book for introducing a picky eater to different fruits and veggies. wish it was a bigger book... but it is good for small hands to hold.
Beautiful .......2007-01-11
I bought this book on a whim. It looked cool online and it was on sale. I love this book it is absolutely beautiful and my little one loves it (7 mo). The book is a soft back and could easily be destroyed by a toddler, but it is one to read together. And by the way, there are lots of veggies out there that I have never even heard of before!!
This Book is Huge!.......2007-01-11
This is a wonderful book, but please be aware that this particular edition is HUGE! It's one of those oversize books that a teacher might use in the classroom so that the whole class can read the words. Check the dimensions - you might to purchase a smaller size.
Great book.......2007-01-10
My son liked this book alot. He loves apple and banana. Its large enough to fit in his lap and durable enough not to be destroyed.
Colorful, encourages reading AND good nutrition.......2007-01-04
This is a very fun read. I've given it in new baby gifts to several friends and they all commented on liking the bright colors and the reminders of things they haven't eaten in years or may have never eaten before.
Book Description
The great-grandfather of all Italian cookbooks, in print continuously in Italy since 1894, is finally available in a splendid English translation. Artusi was a passionate cook, a noted raconteur, and a celebrated host, and he knew many of the leading figures of his day. From soups, pasts, roasts, and stew to desserts, preserves, liqueurs, and specialty dishes, this is a book that no lover of Italian cooking should be without. Line drawings throughout.
Customer Reviews:
Excellent resource for an Italian cookbook library.......2006-04-19
This review is written from the perspective of a serious home cook that has been studying cooking for 25 years and concentrating on Italian cooking for the last 10 years.
This book is targeted to anyone that wants to learn the history of Italian cooking. This book is full of both information and recipes. This was one of my first Italian cookbooks, and is still one of my favorites. This book is an authentic Italian cookbook not the Italian-American type that we are accustomed to in the USA. If you want a good comprehensive book on authentic Italian food this is one of the books that I would recommend.
However, if you are a beginner Italian cook, this is not the book for you. The directions are written for someone that is familiar with the Italian kitchen. The author assumes you have a basic knowledge of the Italian kitchen and typical recipes.
One complaint, and it is minor, is the lack of glossy photographs that I have become so accustomed to in cookbooks. The recipes in this book more than make up for the lack of photographs.
Overall this book is highly recommended for those that are serious about Italian cooking.
Fabulous and interesting!.......2005-08-09
This is the quintessential Italian cookbook, still loved and used all over Italy. Artusi's wit and comments make this book an interesting read, and the recipes make it a valuable resource. Kyle Phillips' translated the book and offers helpful margin notes to explain things the modern reader may not understand or give clarification. Excellent!
The Book That United Italy.......1999-08-20
Excellent historical reference. Before Artusi, there was no national Italian cuisine. Shortly before Artusi, only 5% of Italians spoke Italian. As a cookbook, this is of marginal value as recipes are usually non-specific as to quantity. For those interested in the art of cooking, it is well worth the time.
Average customer rating:
- Must Read on Political Frames
- Fear of psychology
- The Sound of One Hand Clapping
- How to tilt public perceptions
- A book about the shadow, arguing for the importance of the substance
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Talking Right: How Conservatives Turned Liberalism into a Tax-Raising, Latte-Drinking, Sushi-Eating, Volvo-Driving, New York Times-Reading, Body-Piercing, Hollywood-Loving, Left-Wing Freak Show
Manufacturer: PublicAffairs
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ASIN: 1586483862 |
Book Description
A captivating and outraged account of "The Great Relabeling" of American language and thought, by the well-known "Fresh Air" commentator and author of Going Nucular
Geoffrey Nunberg breaks new ground with this fierce and funny narrative of how the political right has ushered in a new world order, aided unwittingly by the liberal media.
Democrats are well known for their "lousy bumper stickers," as Joe Klein puts it. As liberals wade through the semantics of "social security lockbox," "single payer," and other wonky locutions, the right has become harder, meaner and better at getting out the message: the estate tax became the more menacing "death tax" and a contentious education initiative was wrapped in the comforting (and memorable) blanket of "No Child Left Behind."
But Nunberg shows that the real story is more subtle than just a bumper sticker war. Conservatives' main goal wasn't to win voters over to their positions on healthcare, education, or the environment. They had a much more dramatic ambition. By changing the meaning of words like "values," "government," "liberal"; "faith," and "freedom," conservatives have shifted the political center of gravity of the language itself to the right. "Whatever our politics," Nunberg observes, "when we talk about politics nowadays, we can't help using language that embodies a conservative world-view."
Customer Reviews:
Must Read on Political Frames.......2007-01-05
This is a must read for anyone in America who cares about politics--which should be everyone! If you thought Lakoff insightful on the differences a frame can make, wait until you read Nunberg. I teach this stuff and know whereof I speak. Talking Right is one of those rare hybrids that's right for the classroom and right as a trade book for the typically older, post-college reader. I've ordered several copies for friends.
Fear of psychology.......2006-11-05
Well done for what it is, but Nunberg exhibits the classic fear of delving below the psychological surface. He seems to believe that the left will lose the common man even worse if it starts thinking psychologically about why it's losing him already. He disses Lakoff's look at policital metaphors and doesn't even bother to dis explanations that are even better, such as those of Alice Miller, Stephen Ducat, and Lloyd deMause. It frustrated me to no end as I read Nunberg advocate a return to the populist rhetoric of Truman and Clinton, hardly big winners. Truman's was a nortoriously narrow win, and Clinton's first election was a gimmie from a thrid-party candidate on the right. Nunberg seems to set his sights on the unlofty goal of 51% of the vote rather than a true strategy that will dismantle the psychological tricks the right plays on the populace like stroking their machismo, their fear, their weath fantasies, their need for scapegoats, etc.
Wake up and smell the psychological coffee, Nunberg. The right has.
The Sound of One Hand Clapping.......2006-11-04
We swim through words like fish swim through water. Metaphors are accepted as reality by many. Legends become gospil truth. This books was an informative and fun view at a very important (not just politically) subject. And now, at last, I know where the word "pinko" came from and what it means.
How to tilt public perceptions.......2006-10-22
"Talking Right" by Geoffrey Nunberg is a timely analysis of the lopsided and dysfunctional status of U.S. political discourse. Mr. Nunberg is a linguistics professor who explains how the Republican Party's privileged relationship with the media has helped to define the political narrative, which in turn has effectively tilted public perceptions to the political Right. However, by deconstructing the manner in which the Right's political language has been frequently served up as a smokescreen to obscure its radical neoconservative agenda, the author helps us understand how the political Left can present an alternative discourse that could resonate with the vast majority of Americans. Assiduously researched and cogently argued, this thoughtful, nuanced and highly readable text should interest a wide audience.
Mr. Nunberg presents a brief history of the neoconservative movement to recount how language has been deployed in order to associate particular words and phrases with politically-charged meanings. For example, the phrase 'cultural elite' was introduced by Vice President Dan Quayle in 1992 and succeeded in connecting Hollywood entertainment with sectors of the public who might have felt apprehension about social change. Indeed, Mr. Nunberg points out that since the 1960s the Republican Party has adroitly manufactured and magnified the importance of Pat Buchanan's 'culture war' in a way that has convinced large blocs of the working class to vote against its own material interests. Unfortunately, as liberals are reduced to a snobbish and out-of-touch caricature of the consumer culture imagination, Mr. Nunberg contends that the Democratic Party has failed to articulate a meaningful narrative of its own to inspire the faithful or to define the Party's mission.
Nonetheless, Mr. Nunberg believes that the Democrats can yet prevail if it dares to once again speak truth to power. Mr. Nunberg cites Bill Clinton's highly effective narrative about the powerless versus the powerful during the 1992 campaign as an example of how a message can resonate with an increasingly insecure working class beset with economic grievances. To that end, the author goes on to argue that in the wake of the Bush administration's disastrous policies (including preemptive war, fiscally irresponsible tax breaks and reckless environmental rollbacks), liberals have an excellent opportunity to articulate a new popular narrative of working-class struggle in the pursuit of economic justice and equality.
I highly recommend this important book to everyone, and especially to those interested in media and politics.
A book about the shadow, arguing for the importance of the substance.......2006-10-17
Government, John Dewey famously said, is the shadow cast by big business over society. And political language, Geoffrey Nunberg argues in Talking Right, is the shadow cast by government. Democrats, he points out, seem to think language has a talismanic power, that if only they can find the right catch phrase or slogan, they can pull people over to their side. "Liberal" must become "progressive", "family values" must become "valuing families". There's an intellectual cleverness to such stunts, and as a Berkeley linguist, Nunberg must want to believe in them. But he doesn't. The words, he explains, are just a side-effect of the larger political situation. Dewey explained that attempts to change the shadow will have no effect without a change in the substance, and Nunberg heartily agrees.
It's hard to see how it could be otherwise, but Democrats have suffered from a stubborn literalism in political discourse: thinking they can beat the charge of big government by launching programs cutting down on bureaucratic waste, thinking they can reclaim the issue of values by pointing to their love of tolerance and fairness, thinking they can dodge the charge of latte-sipping by donning a hunting cap and rifle. In reality, the issues go much deeper: big government is an attack on the notion that government can do good, values refers to a feeling of national morals run amok, and the latte-sipping charge is an attempt to distract voters from bigger issues of class. Nunberg even chastises his colleague George Lakoff for assuming that the current packages of political positions have any deeper meanings, rather than just being accidents of history.
Nunberg is an essayist--his commentaries for NPR's Fresh Air are a national treasure--and his style, while eminently readable, doesn't translate well to a long book, where his points get lost in a field of anecdotes. But beneath all the stories about how conservatives eat more brie and liberal used to be a mantle claimed by everyone, Nunberg's point is a familiar one: if the Democrats want to win, they must begin telling full-throated populist stories about how the economic elite are capturing the wealth of our country and how we need government to take it back. The point is no less true for being popular, and it's heartening to find that investigation from yet another perspective yields the same conclusions.
Book Description
"The enigmatic link between the natural and artistic beauty that is to be contemplated but not eaten, on the one hand, and the eucharistic beauty that is both seen (with the eyes of faith) and eaten, on the other, intrigues me and inspires this book. One cannot ask theo-aesthetic questions about the Eucharist without engaging fundamental questions about the relationship between beauty, art (broadly defined), and eating."-from Eating Beauty
In a remarkable book that is at once learned, startlingly original, and highly personal, Ann W. Astell explores the ambiguity of the phrase "eating beauty." The phrase evokes the destruction of beauty, the devouring mouth of the grave, the mouth of hell. To eat beauty is to destroy it. Yet in the case of the Eucharist the person of faith who eats the Host is transformed into beauty itself, literally incorporated into Christ. In this sense, Astell explains, the Eucharist was "productive of an entire 'way' of life, a virtuous life-form, an artwork, with Christ himself as the principal artist." The Eucharist established for the people of the Middle Ages distinctive schools of sanctity-Cistercian, Franciscan, Dominican, and Ignatian-whose members were united by the eucharistic sacrament that they received.
Reading the lives of the saints not primarily as historical documents but as iconic expressions of original artworks fashioned by the eucharistic Christ, Astell puts the "faceless" Host in a dynamic relationship with these icons. With the advent of each new spirituality, the Christian idea of beauty expanded to include, first, the marred beauty of the saint and, finally, that of the church torn by division-an anti-aesthetic beauty embracing process, suffering, deformity, and disappearance, as well as the radiant lightness of the resurrected body. This astonishing work of intellectual and religious history is illustrated with telling artistic examples ranging from medieval manuscript illuminations to sculptures by Michelangelo and paintings by Salvador Dalí. Astell puts the lives of medieval saints in conversation with modern philosophers as disparate as Simone Weil and G. W. F. Hegel.
Average customer rating:
- tour de force
- Intellectual puffery?
- Nothing about hacking
- Cybertrash
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Hacking the Future: Stories for the Flesh-Eating 90s (Culturetexts)
Arthur Kroker , and
Marilouise Kroker
Manufacturer: Palgrave Macmillan
ProductGroup: Book
Binding: Paperback
Culture
| Business & Culture
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Hacking
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General
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ASIN: 0312129556 |
Book Description
Hacking the Future tells the story of what happens when information technology escapes the high tech labs of Silicon Valley and invades the sites of everyday culture. It includes some of the survival tales of people who just want to feel again in a culture that is numbed and purified. A spoken word CD is included.
Customer Reviews:
tour de force.......2003-08-10
Only in a Canadian peering into the hreat of America's technological abyss has the perspective to see it for what it really is and shall be. Krokers's prose reaches the reader on different levels, all of which require some serious thought. This is a book that sums up a time that many already llok back at fondly and shows its more realistic side. Technology is a facet of the human mind. Kroker explains that we should look carefully at our modern wonders and realize that they are changing the fundamentals of human life in all its facet. Information and technology have no morals. But the impact of those who endure these technological marvels, are serious enough that they should be written of in a proper way. This book is a road map, of the information super highway. As well as possible showing us all, where we may just be heading. A must read for those interested in studying the dizzying future of the post modern man.
Intellectual puffery?.......1999-11-17
It's true: hard questions need to be asked. Our society's fetishization of technological progress and free markets should be challenged, and the best role for the Krokers and similar critics is poking the hornets' nest and seeing who gets stung.
But there are bigger questions when studying Data Trash, Hacking the Future and the Krokers' other techno-dystopian tomes: does all this jargon and rhetoric actually add up to anything? The Krokers have been great at stirring the pot, but seem to have some fundamental misconceptions about the nature of technology and how, in a practical sense, it is accepted or rejected by people.
Instead of just talking about economic culture and gloabalization, the Krokers wrap everything in hackeresque techno-babble, and instead of driving their points home, all we get is muddle.
Nothing about hacking.......1999-09-24
This book has nothing to do with hacking. In fact, it has very little to do with technology at all. Instead, Hacking the Future can best be described as a series of art college-style attacks on obviously misunderstood technology.
Cybertrash.......1998-02-14
This book is a wonderful example of everything that is wrong with contemporary cultural theory when applied to new technologies. As in his other writings about the Internet and multimedia, Kroker attempts to speak with the accent of the genuine hacker, but his prose betrays a serious ignorance of the subject matter involved.
Customer Reviews:
good history, beautiful book.......2006-11-28
My personal interest in reading this book was the Elizabethan period; but the book pulls one into all its eras with descriptive, memorable writing and beautiful layout -- paintings, photos, and drawings that explain and enliven its words. I'm not sure I would recommend it as a cookbook (the book is huge, like a heavy coffee table book, and there aren't many recipes); but there are recipes to try if the cooking descriptions get your mouth watering. A great book that's worth buying.
Average customer rating:
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Art Therapy and Eating Disorders
Mury Rabin
Manufacturer: Columbia University Press
ProductGroup: Book
Binding: Hardcover
Eating Disorders
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Similar Items:
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Art Therapies and Clients With Eating Disorders
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More Than Just a Meal: The Art of Eating Disorders
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Eating in the Light of the Moon: How Women Can Transform Their Relationship with Food Through Myths, Metaphors, and Storytelling
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Drawing from Within: Using Art to Treat Eating Disorders
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Working With Groups to Explore Food & Body Connections: Eating Issues, Body Image, Size Acceptance, Self-Care (Structured Exercises in Healing)
ASIN: 0231127685 |
Book Description
Art Therapy and Eating Disorders is a step-by-step approach to a new and extremely promising technique for treating people with eating disorders -- children as well as adults, male and female sufferers alike -- that has proven to be a crucial aid to identification, prevention, and intervention. Mury Rabin demonstrates how her award-winning art therapy technique, known as Phenomenal and Nonphenomenal Body Image Tasks or "PNBIT," can be used by clinicians other than art therapists and shows its effectiveness in combination with diverse therapeutic techniques.
Unlike traditional therapy programs that treat symptoms, this technique focuses on root causes and consists of a series of tasks -- some phenomenal: weight recording, mirror viewing, and body dimension estimates; others not: chromatic family line drawings and body image mandalas. The book includes five case studies that illustrate how the PNBIT technique functions in practice.
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