What happens when a child’s favorite packed lunch is met with disparaging comments at the school lunch table? In a classroom of sandwiches, four students stand out with their homemade, culturally-specific lunches. But before they can dig in and enjoy their favorite foods, their lunches are spoiled by scrunched noses and disgusted reactions from their sandwich-eating classmates. Follow each of the four students as they learn to cope with their first “lunch box moments” in this picture book that encourages empathy and inspires all readers to stand up for their food! Inspired by the “lunch box moments” of four acclaimed chefs, Ray Garcia, Preeti Mistry, Mina Park, and Niki Russ Federman, this heartwarming story reminds us all that one’s food is a reflection of self and an authentic celebration of culture.
What's Next? The Bingewatchers' Guide to the West Wing looks back at the classic television show 25 years later. Aaron Sorkin's political drama had an enormous influence on American politics. The show is a time-capsule from the political moment after the Berlin Wall fell, but before 9/11. This first book focuses on the first two seasons of the show, examining how the television show explains political issues, scandals, and vision. The West Wing was a show about political optimism, something that's hard to imagine now; it also influenced less optimistic political dramas including Shonda Rhimes' Scandal and even sitcoms including Parks and Recreation. The show is a political and cultural touchstone. The book gives a critical appraisal of many of the show’s themes, including how its optimism and politics have held up over the years.
“Those searching for a moving Father’s Day gift need look no further.” —Publishers Weekly Men like John Wayne and John Lennon, Nolan Ryan and Bruce Lee, Cesar Chavez, Christopher Reeve, and Miles Davis have touched the lives of millions. But at home, to their children, they were not their public personas. They were Dad. Maybe Davis didn’t leave the office at five o’clock to come home and play catch with his son Erin, but the man we see through Erin’s eyes is so alive, so real, so not the “king of cool” (he taught his son to box, made a killer pot of chili, watched MTV alongside him) that it brings us to a whole new appreciation for the artist. Each of these forty first-person narratives—intimate, heartfelt, unvarnished, surprising, and profoundly universal—shows us not only a very different view of a figure we thought we knew but also a wholly fresh and moving idea of what it means to be a father.
“Kwame Onwuachi’s story shines a light on food and culture not just in American restaurants or African American communities but around the world.” —Questlove By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in America. He had sold drugs in New York and been shipped off to rural Nigeria to “learn respect.” He had launched his own catering company with twenty thousand dollars made from selling candy on the subway and starred on Top Chef. Through it all, Onwuachi’s love of food and cooking remained a constant, even when, as a young chef, he was forced to grapple with just how unwelcoming the food world can be for people of color. In this inspirational memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age; a powerful, heartfelt, and shockingly honest account of chasing your dreams—even when they don’t turn out as you expected.
Celebrate the beauty and strength of solitude with this poetic observation of the animal kingdom and those who move through it on their very own. That silvery cloud swimming in the sea is actually a school of fish. That splash and crash is a pod of whales, sounding. Behold, a fever of stingrays gliding by. But what do you call a group of octopuses? A tangle of octopuses? A chandelier of octopuses? A multipus of octopuses? No, octopuses prefer to be alone. The octopus is a solitary animal. This lyrical, nonfiction text honors animals who live in solitude, in contrast to others who live in groups. Against a backdrop of the specific names of various animal tribes (a parade of elephants, a tower of giraffes, a dazzle of zebras), Stein shines a spotlight on those animals who go through life on their own. With nature at his back, Stein invites readers to draw strength and comfort from the behaviors of fellow animals. Perfect for children who are introverted or tend to be alone, and their parents...as well as all children, who will be encouraged to respect the "natural" choices of their peers.
In an age where scholars, lawyers, judges and just plain folk debate the original intent of the U.S. Constitution, Commentary on the Constitution from Plato to Rousseau demonstrates that the issues confronting the founders—as well as issues of understanding what the founders intended—can be traced back to antiquity. Stein looks at 14 historical figures who—by their words and/or deeds—set the stage for political thought before the constitution was written. All the subjects of this book deal as best they can with questions of the relationship between executive and other branches of government; all deal with the role of religion in government; all deal with how much (if any) democracy should be allowed in determining fundamental law and day-to-day governance; all engaged in the thought experiment of asking what life was like before government, and therefore why government was instituted; all deal with the relationship of central authority and provincial (states') rights; all seek to avoid tyranny. Commentary on the Constitution from Plato to Rousseau is not about what the founders took from previous thinkers and political figures; it is a book that allows the reader to consider the U.S. Constitution while learning about people whose genius has transcended time, from Plato to Rousseau.
An ABC of things unseen: from Air to Zero, and Nothing in between. A is for Air B is for Bare C is for Clear There is nothing to see in this A to Z, other than clues to what was once or may soon be there. The 26 alphabetical scenarios are conceptual, mysterious, and meticulous, deliberately hinting at a story that has happened off the page. Readers are encouraged to explore each letter and soak in the wonder and curiosity of the alphabet unseen. Cleverly illustrated by the beloved Ron Barrett of Cloudy with a Chance of Meatballs, this hardcover picture book is less about the letters you see, and more about the story you don't.
A RECOMMENDED BOOK FROM: Bon Appetit * The New York Times Book Review * Epicurious * Plate * Saveur * Grub Street * Wired * The Spruce Eats * Conde Nast Traveler * Food & Wine * Heated For the last 100 years, Nom Wah Tea Parlor has been slinging some of the world’s greatest dim sum from New York’s Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be—and how to prepare their legendary dishes in your own home. Nom Wah Tea Parlor isn’t simply the story of dumplings, though there are many folds to it. It isn’t the story of bao, though there is much filling. It’s not just the story of dim sum, although there are scores and scores of recipes. It’s the story of a community of Chinese immigrants who struggled, flourished, cooked, and ate with abandon in New York City. (Who now struggle, flourish, cook, and eat with abandon in New York City.) It’s a journey that begins in Toishan, runs through Hong Kong, and ends up tucked into the corner of a street once called The Bloody Angle. In this book, Nom Wah’s owner, Wilson Tang, takes us into the hardworking kitchen of Nom Wah and emerges with 75 easy-to-make recipes: from bao to vegetables, noodles to desserts, cakes, rice rolls, chef’s specials, dumplings, and more. We’re also introduced to characters like Mei Lum, the fifth-generation owner of porcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner of Pearl River Mart. He paints a portrait of what Chinatown in New York City is in 2020. As Wilson, who quit a job in finance to take over the once-ailing family business, struggles with the dilemma of immigrant children—to jettison tradition or to cling to it—he also points to a new way: to savor tradition while moving forward. A book for har gow lovers and rice roll junkies, The Nom Wah Cookbook portrays a culture at a crossroads.
Seminar paper from the year 2018 in the subject Didactics for the subject English - Literature, Works, grade: A, Rutgers The State University of New Jersey, language: English, abstract: The paper examines the relationship between an author's excessive consumption of alcohol and the resulting implications on their literary work. The paper specifically finds the role of alcohol and applies the ideas found to Ernest Hemingway and F. Scott Fitzgerald. My argument will begin with the subsection, “Establishing Fact and the Role of Alcohol” where I first prove the alcohol-rich lifestyle of Ernest Hemingway and F. Scott Fitzgerald. My second subsection “Unintentional Consequences: Hemingway’s Harm” primarily focuses on Hemingway, and shows the reflection causing the characters to make poor decisions and the use of alcohol as an escape from reality. Then, my argument continues in the subsection “Attack of the Clones: A Reflection of Fitzgerald’s Life Experiences” where I discuss the reflection of the author's life into his characters. My argument wraps up in the conclusion where I examine the evidence presented to fuse the physical and literary worlds.
Although this second-century monument located in the heart of Rome has been the object of hundreds of years of study, Trajan's Hollow uncovers aspects of the column curiously omitted amidst all this attention, manifesting the lacunae in various paradigms of historical inquiry: this work rereads the column and its legacy through the simple act of prioritising the embodied occupation of its interior over the analysis of its exterior narrative frieze. By focusing on traces of workmanship (chisel marks, seam lines, tool dimensions), material attributes (provenance, behavior, constraints, change in qualities over millennia), and the experience of habitation (interior atmosphere, circulation, functional details), the project develops an alternative understanding of the historical artefact and of its role in contemporary design. AUTHORS: Joshua G. Stein is the co-director of the Data Clay Network (www.data-clay.org), a forum for the exploration of digital techniques applied to ceramic materials, and the founder of Radical Craft (www.radical-craft.com), a Los Angeles-based studio evolving newly grounded approaches to the challenges posed by virtuality, velocity, and globalisation. He was a 2010-11 Rome Prize Fellow in Architecture, and is currently professor of architecture at Woodbury University. Michael J. Waters is an assistant professor of Renaissance Architecture, Italian Renaissance Art, and the History of Technology at Columbia University. He earned his PhD from the Institute of Fine Arts, New York University, and was previously the Scott Opler Research Fellow in Architectural History at Worcester College, University of Oxford. 250 colour images
Cooking for kids is a cookbook for families - featuring real-life recipes from great chefs in thirty countries around the world. These 100 recipes--for breakfast, lunch, snacks, dinner and treats--are what they make for their kids at home. Each chef offers a glimpse into their own kitchen and life, as they cook for culinary-curious and healthy eaters, and serve delicious food that the whole family will enjoy."--Back cover.
This book addresses all the terms and issues that arise in negotiating a ground lease in a way that meets the landlord's expectations and prevents unwelcome surprises for the tenant.
In honor of its twenty-fifth anniversary comes this full-color culinary celebration of Il Buco, one of New York City's most beloved restaurants, featuring more than 80 mouthwatering recipes and detailing the romantic origins of the restaurant's philosophy of sourcing the best prime materials, including olive oil, salt, vinegar and all that make the Mediterranean way of life so alluring"--
A BON APPETIT BEST BOOK OF THE YEAR • What is American food? In his first cookbook, the acclaimed author of Notes from a Young Black Chef shares the dishes of his America; dishes that show the true diversity of American food. Onwauachi is “the most important chef in America” (San Francisco Chronicle) and chef of Tatiana, the New York Times #1 Restaurant in New York City 2023. “A must-have for anyone who wants to be a better cook. Each recipe is an insight into Kwame’s family, travels, and time spent in some of the best kitchens in the world.” —David Chang Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachi’s own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine. Interwoven throughout the book are stories of Onwuachi’s travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of “a land that belongs to you and yours and to me and mine.”
This inspiring memoir, now adapted for young adults, chronicles Top Chef star and Forbes and Zagat 30 Under 30 phenom Kwame Onwuachi's incredible and odds-defying fame in the food world after a tough childhood in the Bronx and Nigeria. Food was Kwame Onwuachi's first great love. He connected to cooking via his mother, in the family's modest Bronx apartment. From that spark, he launched his own catering company with twenty thousand dollars he made selling candy on the subway and trained in the kitchens of some of the most acclaimed restaurants in the country. He faced many challenges on the road to success, including breaking free of a dangerous downward spiral due to temptation and easy money, and grappling with just how unwelcoming the world of fine dining can be for people of color. Born on Long Island and raised in New York City, Nigeria, and Louisiana, Kwame Onwuachi's incredible story is one of survival and ingenuity in the face of adversity. Praise for the adult edition of NOTES FROM A YOUNG BLACK CHEF "Kwame Onwuachi's story shines a light on food and culture not just in American restaurants or African American communities but around the world." --Questlove "Fierce and inspiring. . . . This rip-roaring tale of ambition is also a sobering account of racism in and out of the food industry." --New York Tiimes Book Review
The Italian wine bible for a new generation—a superstar sommelier and restaurateur explores the dynamic world of contemporary Italian wine. “Joe gives us the gift of learning about the ever-evolving landscape of the world’s most soulful (and might I say favorite?) wine region.”—Danny Meyer ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times Acclaimed Italian wine expert, sommelier, winemaker, and restaurateur, Joe Campanale presents a comprehensive guide that is as transportive as it is deeply educational. Vino dives into the dynamic landscape of Italian wine today, where a new generation of winemakers is eschewing popular international styles, championing long-forgotten indigenous grapes, and adopting sustainable approaches best suited for their local climates. In an epic quest through Italy’s 20 regions that takes readers from the steep hills of Valle d’Aosta to the near-tropical climates of Sicily, Campanale uncovers and profiles the diversity of real Italian wine and the most exciting, game-changing producers in each area. Readers will leave with countless recommendations for exceptional winemakers and be armed with Campanale’s empowering new rubric of quality (say goodbye to the Italian wine pyramid). Full of colorful stories, in-depth explorations of the modern craft, and stunning photography, Vino proves there's never been a better time to drink Italian wine.
Lavishly illustrated with over 300 photographs, this book surveys 24 of baseball's most significant arenas in the United States and one in Canada. Included are the concrete-and-steel parks of the early part of this century to the superstructures of the modern times.
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