Food is central to daily religious practice and holiday celebrations the world over. For instance, Orthodox Jews keep kosher, Muslims feast after fasting during the holy month of Ramadan, and Hindus leave food offerings in the temple for the dieties. For many, food is seen as nourishment for the body and soul. This cookbook illuminates the food practices of followers of the world's major religions: Judaism, Christianity, Islam, Hinduism, Sikhism, Buddhism, and Shintoism. The narrative and nearly 300 recipes give a flavor of what is often eaten for sacred occasions and why. This volume will be useful for a range of cooks and purposes. It is targeted to middle school age to adults. Those looking for more and different recipes for religion class assignments and International Week Food Festival or even for browsing will be richly rewarded with a one-stop resource. Each chapter covers a religion or two with similar food practices. A brief overview of the religion is followed by a discussion of any dietary restrictions. Then the recipes are organized by holiday or special occasion, featuring from appetizers to desserts. Recipes are culled from a variety of countries and cultures where the religion is practiced. The recipes are contextualized and have clear instructions for the novice cook. A final section in some chapters allows readers to recreate what the religion's founder or major figures might have eaten during their lifetime. A glossary defines what might be unfamiliar cooking terms and food and kitchen items. An introduction, list of recipes, conversion measurements, bibliography, index, and illustrations round out the cookbook.
Early fiction of one of the most daring and influential writers of postwar Germany, a man often called the German James Joyce due to the linguistic inventiveness of his fiction.
The novella was Schmidt's preferred form at the beginning of his writing career, and this volume collects the ten novellas he wrote between "Entymesis" (1949) and "Republica Intelligentsia" (1957). The settings range from ancient Greece to 21st-Century America, but all react to the stifling conservatism and cold prudery of Adenauer Germany. Bursting with intellectual and sexual energies, resuscitating the German language after two decades of Nazi subjugation, these novellas revolutionized German literature in the 1950s and retain their power to shock and delight forty years later. Schmidt has been called a "giant of the modernist tradition, an enormously important talent in the fictional line of cruel comedy that runs from Rabelais through Swift and Joyce" ("New York Review of Books"). This edition of his collected fiction should restore Schmidt to his rightful place at the forefront of 20th-century writing.
Auto-biography of a chef who began apprenticeship in 1946 in war-torn Austria and, after an odyssey through kitchens in many countries became Executive Chef of The Waldorf-Astoria. During the Bi-centennial he supervised meals for the most powerful people in the world. The book is about glorious hotel dining and memorable banquets, including menus and kitchen work sheets. There are vignettes about accounting follies, catering directors, kosher caterers and managers,. There are quirky stories about captains, waiters and cooks. The book looks into the kitchen of the St. Regis Hotel when it was still owned by Mrs. Astor, with menus from the legendary Maisonette and King Cole Bar. There are Plaza menus from 1928, stories about holidays in hotels, and permanent residents. There is advice about cooking and long forgotten classical dishes such as terrapin and crab meat Remick." -- Author's website.
During my time as Executive Chef from 1969 to 1979 The Waldorf - Astoria Hotel on Park Avenue in New York City was still the unofficial Palace of New York. Famous people lived in The Towers, Dignitaries from around the world were honored by dinners, gourmet societies came to enjoy wine and food and glamorous soirees took place in the elegant banquet rooms. History was made at diplomatic conferences and the most brilliant minds in the world presided over meetings.
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