Title search results
Showing 1 - 3 of 3 items
Braille (Contracted), Electronic braille (Contracted), DAISY Audio (Direct to Player), DAISY Audio (Zip), DAISY text (Direct to player), DAISY text (Zip), Word (Zip), ePub (Zip)
Food and drink, General non-fiction
Synthetic audio, Automated braille
A celebrated culinary writer’s expansive, audacious excavation of the roots of modern queer identity and food culture. The food on…
our plates has long been designed, twisted, and elevated by queer hands. Piecing together a dazzling mosaic of queer lives, spaces, and meals, beloved food writer John Birdsall unfolds the complex story of how, through times of fear and persecution, queer people used food to express joy and build community—and ended up changing the shape of the table for everyone. Tracing the evolution of queer food from the early decades of the twentieth century through the LGBTQ civil rights movement of post-Stonewall liberation and the devastation of AIDS, Birdsall fills the gaps between past and present. He channels the twin forces of criticism and cultural history to propel readers into the kitchens, restaurants, swirling party houses, and buzzing interior lives of James Baldwin, Alice B. Toklas, Truman Capote, Esther Eng, and others who left an indelible mark on the culinary world from the margins. Queer food, as Birdsall brilliantly reveals, is quiche and Champagne eleganza at Sunday brunch and joyous lesbian potlucks in the bunker world of Cold War homophobic purges. It’s paper chicken for the gender-rebel divas of Chinese opera in San Francisco, Richard Olney’s ecstatic salade composée, and Rainbow Ice-Box Cake from Ernest Matthew Mickler’s White Trash Cooking. It’s the intention surrounding a meal, the circumstances behind it, the people gathered around the table. With cinematic verve and delicious prose, What Is Queer Food? is a monumental work: a testament to food’s essential link to modern queerness that reveals how, like fashion or pop music, cooking and eating have become a crucial language of LGBTQ+ identity. By reframing our understanding of both food and queerness, it opens the door for courageous reckoning and boundless conversation.
DAISY Audio (Direct to Player), DAISY Audio (Zip)
Food and drink
Human-narrated audio
'A fascinating, sometimes shocking, eye-opener that is also brilliantly funny' CLAUDIA RODEN'Brilliant. I couldn't put it down' RUKMINI IYER'Completely dazzling'…
JIMI FAMUREWA'Endlessly inspirational' NIGEL SLATERThe iconic New Yorker and Vittles food writer asks: Why do we eat the way we eat now?Being into food - following and making it, queuing for it and discussing it - is no longer a subculture. It's become mass culture.The food landscape is more expansive and dizzying by the day. Recipes, once passed from hand to hand, now flood newspaper supplements and social media. Our tastes are engineered in food factories, hacked by supermarkets and influenced by Instagram reels.Ruby Tandoh's startlingly original analysis traces this extraordinary transformation over the past seventy-five years, making sense of this electrifying new era by examining the social, economic, and technologicalforces shaping the foods we hunger for today.Exploring the evolution of the cookbook and light-speed growth of bubble tea, the advent of TikTok critics and absurdities of the perfect dinner party, Tandoh's laser-sharp investigation leaves her questioning: how much are our tastes, in fact, our own?Discover All Consuming Bubble Tea | Critics | Recipes | Martha Stewart | Mob | Fast food | Hype queues | Nara Smith | Tiktok | Viennetta | Weekend supplements | Wife Guys | Cookbooks | Lobster | Influencers | Wellness elixirs| Entertaining | Keith Lee | Wimpy with Ruby Tandoh this autumn.
Braille (Contracted), Electronic braille (Contracted), DAISY Audio (Direct to Player), DAISY Audio (Zip), DAISY text (Direct to player), DAISY text (Zip), Word (Zip), ePub (Zip)
Food and drink, Essays
Synthetic audio, Automated braille
Food dominates our every waking minute: Hype restaurants. Allrecipes. The Great British Bake Off. In this dazzling cultural history, bestselling…
food writer Ruby Tandoh (author of Cook As You Are) traces how—and why—we&’ve all become foodies.&“Ruby Tandoh is a genius and All Consuming is everything.&” —Bryan Washington, author of Family Meal&“A fascinating, sometimes shocking, eye-opener that is also brilliantly funny.&” —Claudia RodenHow, in the space of a few decades, has food gone from fact of life to national past time; something to be thought about—and talked about—24/7? In this startlingly original, deeply irreverent cultural history, Ruby Tandoh traces that transformation, exposing how cult cookbooks, bad TV, visionary restaurants, and new social media have all wildly overhauled our appetites. All Consuming explores:•The rise of the TikTok food critic•What makes a hype restaurant go viral•Bubble tea&’s world domination•The dream of the modern dinner party•The limits of the cookbook•The history of the supermarket•Wellness drinks—and where they come from•The rise and fall of the automatOur tastes have been radically refashioned, painstakingly engineered in the depths of food factories, and hacked by craveable Instagram recipes. They&’ve been pulled into supermarket aisles and seduced by Michelin stars, transfixed by Top Chefs and shaped by fads. A deep dive into the social, economic, cultural, legislative, and demographic forces that have reshaped our relationship with food, All Consuming questions how our tastes have been shaped—and how much they are, in fact, our own.