Grocery: The Buying and Selling of Food in America
ABRAMS (Verlag)
978-1-4197-2386-5 (ISBN)
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In Grocery, bestselling author Michael Ruhlman offers incisive commentary on America's relationship with its food and investigates the overlooked source of so much of itthe grocery store.
In a culture obsessed with foodhow it looks, what it tastes like, where it comes from, what is good for usthere are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sightin the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen's as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food. Grocery examines how rapidly supermarketsand our food and culturehave changed since the days of your friendly neighborhood grocer. But rather than waxing nostalgic for the age of mom-and-pop shops, Ruhlman seeks to understand how our food needs have shifted since the mid-twentieth century, and how these needs mirror our cultural ones.
A mix of reportage and rant, personal history and social commentary, Grocery is a landmark book from one of our most insightful food writers.
Michael Ruhlman has written cookbooks with world-renowned chefs like Thomas Keller, Eric Ripert, Grant Achatz, and Michael Symon. In addition to collaborating on best-selling books such as The French Laundry Cookbook, Ad Hoc at Home, Live to Cook, Bouchon, and Alinea, he has also independently written books such as The Soul of a Chef, The Elements of Cooking, and Ratio. In addition to writing cookbooks, memoirs, and other non-fiction works, Ruhlman has written about food and the work of the professional chef for The New York Times, Gourmet, Food Arts, and other publications. He has served as a judge on Food Network’s “Next Iron Chef” and “Iron Chef America,” has appeared on PBS’s “Cooking Under Fire,” and has been a guest alongside his friend and acclaimed chef Anthony Bourdain on Travel Channel’s “No Reservations.” He can be found on Ruhlman.com, where he blogs about food, cooking, recipes, and technique while encouraging people to cook for themselves.
| Erscheinungsdatum | 10.05.2017 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 161 x 235 mm |
| Gewicht | 670 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Sachbuch/Ratgeber ► Natur / Technik | |
| Schulbuch / Wörterbuch ► Lexikon / Chroniken | |
| Sozialwissenschaften | |
| Technik | |
| Wirtschaft | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 1-4197-2386-3 / 1419723863 |
| ISBN-13 | 978-1-4197-2386-5 / 9781419723865 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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