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The Pasta Queen : the art of Italian cooking
\"Culinary virtuoso and New York Times bestselling author Nadia Caterina Munno expands beyond pasta and into the art of traditional Italian cooking with this vibrant and accessible cookbook--featuring seasonal dishes, healthy entrees, and so much more. Go beyond the first course of pasta with this brand-new cookbook from The Pasta Queen herself. From aperitivi to awaken your appetite to desserts that end meals on a sweet note--and all the courses in between--Nadia will help you create an Italian dinner party fit for royalty. With over a hundred delicious recipes and stunning photographs that will transport you to the heart of the Mediterranean, this cookbook also delves into Nadia's food philosophies, including the importance of using seasonal ingredients, following a balanced diet, and celebrating cultural history through food. While there's still plenty of pasta to be found, this cookbook will enrich your plate with the rest of what Italy has to offer...and it's just gorgeous.\" -- Provided by publisher.
BOOK
'Iron Chef' Cat is out of the bag
Yet another is in the wings: Cat Cora, the first woman to win the Iron Chef America competition, enters the kitchen April 17 with showbiz names on NBC's Celebrity Cooking Showdown. Think Dancing with the Stars with aprons and clanging pots substituted for sequined frocks and live music. A: You go up against great chefs. You have to make five courses in an hour (all including a certain ingredient), and our preparation starts from zero. You don't know (until show time) what the secret ingredient is. In a restaurant you know your menu ahead and you have an army of cooks. Iron Chef is harder. A: My dream is to do an Aegean named after my dad, Spiro. Not a kitschy Greek place, very refined, taking it to a whole new level. Aegean cuisine is more than moussaka and baklava. There are so many regions and so many dishes people here don't know about, from rabbit stews to dishes with saffron.
Newspaper Article
My Mexican kitchen : 100 recipes rich with tradition, flavor, and spice
\"A celebration of Mexican ingredients and traditions. While hosting Searching for Mexico on CNN, Eva Longoria reconnected with her Mexican roots and tasted iconic Mexican dishes like meat-stuffed Chiles en Nogada draped in a creamy walnut sauce and the Yucatán classic Pollo Asado, made with an aromatic garlic-citrus-achiote paste. In My Mexican Kitchen, she embraces the techniques and flavors she discovered and brings them home to her Southern California kitchen. From dishes based on long-heeded Aztec traditions like Chicken Enchiladas with Salsa Verde to her Tia Elsa's Pork and Red Chile Tamales and Conchas that remind her of Mexico City, each recipe offers a delicious tribute to Mexican food and flavors\"-- Provided by publisher.
BOOK
Passionate about food: exploring “foodie” segmentation by nutritional knowledge
Purpose
This paper aims to empirically identify foodie features and examine their relevance in segmenting German consumers. Furthermore, this study explored potential differences between foodie segments in terms of food involvement and food knowledge.
Design/methodology/approach
Data were collected from 500 German respondents in October 2015 by means of two online surveys using a newly developed version of the foodie instrument based on existing literature. Confirmatory factor analysis, cluster analysis, analysis of variance and post hoc tests were applied to analyse the data.
Findings
Six distinct consumer segments were identified: passionate foodies (12.0%), interested foodies (21.5%); moderate foodies (21.7%), traditional foodies (17.1%), light foodies (18.2%) and non-foodies (9.5%). The nutritional knowledge questionnaire suggests that passionate foodies have only an average level of food literacy compared to other segments.
Research limitations/implications
Behavioural traits and socio-demographic characteristics of foodies and other culinary consumer segments could be time-sensitive, thus future research should take a longitudinal approach so that subsequent decision-making is appropriately dynamic.
Originality/value
To the best of the authors' knowledge, this paper is a first step towards the development of a new foodie lifestyle scale which will be useful to identify, characterise and develop effective marketing strategies for targeting highly involved food consumers.
Journal Article
What she ate : six remarkable women and the food that tells their stories
\"Each of the six women in this ... group portrait was famous in her time, and most are still famous in ours; but until now, nobody has told their lives from the point of view of the kitchen and the table. It's a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food\"-- Provided by publisher.
Book
At the Chef's Table
This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers.
Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.
eBook
Zaytinya : delicious Mediterranean dishes from Greece, Turkey, and Lebanon
\"Since Chef José Andrés opened the doors to his restaurant Zaytinya twenty years ago, food lovers have savored his creative adaptations of the classic dishes of Greece, Turkey, and Lebanon. Zaytinya's menu has always showcased the region's extraordinary food traditions while innovating in José's signature style: delicious, surprising, and made for sharing. From crispy fried vegetables and perfectly spiced seafood to tender grilled kebabs and warm, fluffy pita, these recipes are simply irresistible as well as accessible to the home cook. The smooth dips and delectable roasts will happily feed a family on a weeknight or friends over for weekend dinner. Zaytinya--which draws its name from the Turkish word for olive oil--brings to life the ingredients, techniques, dishes, and histories that are central to the way many of us love to eat today\"-- Provided by publisher.
Book
Food discourse: ethics and aesthetics on Instagram
PurposeThe aim of the study is threefold: understanding the interconnections amongst visual and verbal multimodal communication strategies used in food discourse; identifying the themes of celebrity chef's food discourse with respect to pro-environmental behaviour; and providing a methodological framework to visually analyse food-themed videos.Design/methodology/approachThis study uses mise-en-scène and critical discourse and multimodal analyses to gain insights on food discourse from 20 videos shared by a Michelin starred chef on social media platforms.FindingsResults show that a pro-environmental cooking philosophy challenges the normative discourse on food and educates general audiences and foodies alike. Mise-en-scène and discourse analyses of Instagram visual content reveal that leftovers are central to the ethical message and are intertwined – through the aesthetic of the videos-with concepts of inclusivity, diversity and nourishment.Practical implicationsChefs, and restaurants, are encouraged to recognise their responsibility as role models, thus able to influence the societal production of food discourse.Originality/valueThe findings provide new insights into the role of a celebrity chef in promoting sustainable food preparation and consumption.
Journal Article
Audrey at home : memories of my mother's kitchen, with recipes, photographs, and personal stories
\"Enter Audrey Hepburn's private world in this unique biography compiled by her son that combines recollections, anecdotes, excerpts from her personal correspondence, drawings, and recipes for her favorite dishes written in her own hand, and more than 250 previously unpublished personal family photographs\"--Amazon.com.
BOOK
Gastronomic Curiosity and Consumer Behavior: The Impact of Television Culinary Programs on Choices of Food Services
In highly developed countries, more and more people use culinary services. Cooking at home, for the family, is giving way to culinary services. Consumers either order food home or use the offers of restaurants and bars. Consumers’ choice of culinary form may be influenced by cooking television programs. Many TV stations broadcast cooking programs. This study examined the impact of television culinary programs on consumer behavior in the restaurant services market. The article examines the interplay of emotional responses, personality traits, and culinary preferences to understand how TV cooking programs influence dining decisions. The study was conducted using the CAWI method, which involved 742 respondents. The study, conducted between May 2021 and April 2022, was addressed to people who visited restaurants presented in the Polish culinary TV show titled “Kitchen Revolutions”. The study revealed that almost 3/4 of the respondents chose restaurants based on the program’s recommendations. Although there was a strong emotional connection with this program—nearly half of the respondents expressed delight in the taste of snacks and main courses—this did not always translate into an increased frequency of eating meals away from home. Only every third respondent said that the program influenced their gastronomic behavior. The research hypotheses examined the extent to which culinary TV shows influence the frequency of visits to restaurants, the perceived quality of life, and the influence on consumers with specific personality traits. The results partially supported the hypothesis that cooking programs on television encourage people to eat out more often, but the perceived impact on quality of life and on some personality traits was less clear. The article contributes to the understanding of consumer behavior in the food service market by highlighting the complex dynamics of emotional reactions, personality traits, and the impact of culinary television programs. The findings have practical implications for the restaurant industry, suggesting a focus on emotional impact, food quality and presentation, and targeting marketing strategies towards consumers who are open to new experiences and ready to experiment.
Journal Article