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In The Eleven, Michon lets us into the world of Corentin, a painter shaoed by--and who eventually shapes--history. Brought up among provincial aristocracy to become a favorite of Parisian society--his paintings are commissioned by Louis XV's mistress--Corentin's career rides the Tides of the French Revolution. His masterpiece, "The Eleven," is an enigmatic Last Supper, representing the eleven members of the Committee of Public Safety (including Robespierre and Saint Just) during the Reign of Terror. Corentin and company, his work of art, and the historical tableau of the French Revolution come to life in dazzling, even painterly, detail. A potent blend of fact and fiction, The Eleven is a beautifully written, astute meditation on the nature of history itself and the artist's role in it.
This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets? Why did the passion for food -- gastronomy -- originate in France? In French Gastronomy, geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. With an eye to this landscape, Pitte wonders: Would the great French burgundies enjoy such prestige if the coast they came from were not situated close to the ancient capital for the dukes and a major travel route for medieval Europe? Yet for all the shaping influence of earth and climate, Pitte demonstrates that haute cuisine, like so much that is great about France, can be traced back to the court of Louis XIV. It was the Sun King's regal gourmandise -- he enacted a nightly theater of eating, dining alone but in full view of the court -- that made food and fine dining a central affair of state. The Catholic Church figures prominently as well: gluttony was regarded as a "benign sin" in France, and eating well was associated with praising God, fraternal conviviality, and a respect for the body. These cultural ingredients, in combination with the bounties of the land, contributed to the full flowering of French foodways. This is a time of paradox for French gourmandism. Never has there been so much literature published on the subject of culinary creativity, never has there been so much talk about good food, and never has so little cooking been done at home. Each day new fast-food places open. Will French cuisine lose its charm and its soul? Will discourse become a substitute for reality? French Gastronomy is a delightful celebration of what makes France unique, and a call to everyone who loves French food to rediscover its full flavor.
An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herv This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world. In Kitchen Mysteries, Herve This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffl from falling. He illuminates abstract concepts with practical advice and concrete examples-for instance, how saut ing in butter chemically alters the molecules of mushrooms-so that cooks of every stripe can thoroughly comprehend the scientific principles of food. Kitchen Mysteries begins with a brief overview of molecular gastronomy and the importance of understanding the physiology of taste. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients. Herv then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Herv explores the effects of boiling, steaming, braising, roasting, deep-frying, saut ing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper. By sharing the empirical principles chefs have valued for generations, Herv This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Herv This continues to make the complex science of food digestible to the cook.
Rimbaud the Son, widely celebrated upon its publication in France, investigates the life of a writer, the writing life, and the art of life-writing. Pierre Michon in his groundbreaking work examines the storied life of the French poet Arthur Rimbaud by means of a new literary genre: a meditation on the life of a legend as witnessed by his contemporaries, those who knew him before the legends took hold. Michon introduces us to Rimbaud the son, friend, schoolboy, renegade, drunk, sexual libertine, visionary, and ultimately poet. Michon focuses no less on the creative act: What presses a person to write? To pursue excellence? The author dramatizes the life of a genius whose sufferings are enormous while his ambitions are transcendent, whose life is lived with utter intensity and purpose but also disorder and dissolution#151;as if the very substance of life is its undoing. Rimbaud the Son is now masterfully translated into English, enabling a wide new audience to discover for themselves the author Publishers Weekly called #147;one of the best-kept secrets of modern French prose. "
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.
Informed by a provocative exhibition at the Louvre curated by the author, "The Severed Head" unpacks artistic representations of severed heads from the Paleolithic period to the present. Surveying paintings, sculptures, and drawings, Julia Kristeva turns her famed critical eye to a study of the head as symbol and metaphor, as religious object and physical fact, further developing a critical theme in her work-- "the power of horror"--and the potential for the face to provide an experience of the sacred. Kristeva considers the head as icon, artifact, and locus of thought, seeking a keener understanding of the violence and desire that drives us to sever, and in some cases keep, such a potent object. Her study stretches all the way back to 6,000 B. C. E. , with humans early decoration and worship of skulls, and follows with the Medusa myth; the mandylion of Laon (a holy relic in which the face of a saint appears on a piece of cloth); the biblical story of John the Baptist and his counterpart, Salome; tales of the guillotine; modern murder mysteries; and even the rhetoric surrounding the fight for and against capital punishment. Kristeva interprets these "capital visions" through the lens of psychoanalysis, drawing infinite connections between their manifestation and sacred experience and very much affirming the possibility of the sacred, even in an era of "faceless" interaction.
Small Lives (Vies minuscules), Pierre Michon's first novel, won the Prix France Culture. Michon explains that he wrote it "to save my own skin. I felt in my body that my life was turning around. This book born in an aura of inexpressible joy and catharsis rescued me more effectively than my aborted analysis." Le Monde calls it "his chef d'oeuvre. A bolt of lightening." In Small Lives, Michon paints portraits of eight individuals, whose stories span two centuries in his native region of La Creuse. In the process of exploring their lives, he explores the act of writing and his emotional connection to both. The quest to trace and recall these interconnected lives seared into his memory ultimately becomes a quest to grasp his own humanity and discover his own voice.
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