"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—"The New York Times Book Review"
Just over a decade ago, journalist Michael Ruhlman donned a chef’s jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country’s oldest and most influential cooking school. But "The Making of a Chef" is not just about holding a knife or slicing an onion; it’s also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman—now an expert on the fundamentals of cooking—recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food.
Incisively reported, with an insider’s passion and attention to detail, "The Making of a Chef" remains the most vivid and compelling memoir of a professional culinary education on record.
This is the first volume fully dedicated to Iberoamerican neomedievalisms. It examines “the Middle Ages” and its uses in Iberoamerica: the Spanish and Portuguese American postcolonies. It is an especially timely topic as scholars in neomedievalism studies become increasingly conscious that the field has different trajectories outside Europe and beyond the English-speaking world.
The collection provides needed alternatives to the by-now standardized understanding of neomedievalism as allied to nationalism, nostalgia, xenophobia, origin stories, elitism, and white Christian identity. It dislocates the field from its established trends and finds generative, yet unexplored examples of neomedievalism: political, religious, literary, and gendered. The volume will be of interest to established scholars of neomedievalism studies, to scholars of Latin America, and to the new and growing generation of students and colleagues interested in truly global neomedievalist studies.
Описание: For Mongols, sharing food is more than just eating meals. Through a process of “opening” and “closing”, on a daily basis or at events, in the family circle or with visitors, sharing food guarantees the proper order of social relations. It also ensures the course of the seasons and the cycle of human life. Through food sharing, humans thus invite happiness to their families and herds. Sandrine Ruhlmann has lived long months, since 2000, in the Mongolian steppe and in the city. She describes and analyzes in detail the contemporary food system and recognizes intertwined ideas and values inherited from shamanism, Buddhism and communist ideology. Through meat-on-the-bone, creamy milk skin, dumplings or sole-shaped cakes, she highlights a whole way of thinking and living.
