Showing titles in Gastronomy
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Cooked Raw
- How One Celebrity Chef Risked Everything to Change the Way We Eat
- By: Matthew Kenney
- Narrated by: Donny Baarns
- Length: 6 hrs and 33 mins
- Unabridged
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Bringing to light that food and health go hand in hand, Matthew Kenney used every opportunity to improve his new raw cuisine and its methods. Speaking at TED conferences, moving to Los Angeles and raising awareness globally on how great tasting food can promote health, his brand grew. Nearly 25 years after becoming a disillusioned young chef, Kenney felt at home in his own life for the first time. Not only was he healthy and happy, he had identified the future of food.
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Cooked Raw
- How One Celebrity Chef Risked Everything to Change the Way We Eat
- Narrated by: Donny Baarns
- Length: 6 hrs and 33 mins
- Release date: 09-01-15
- Language: English
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Eat More Better
- How to Make Every Bite More Delicious
- By: Dan Pashman
- Narrated by: Dan Pashman
- Length: 7 hrs and 32 mins
- Unabridged
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What if you could make everything you eat more delicious? As creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You're Eating It Wrong, Dan Pashman is obsessed with doing just that. Eat More Better weaves science and humor into a definitive guidebook for anyone who loves food. But this book isn’t for foodies. It’s for eaters. In the bestselling tradition of Alton Brown’s Good Eats and M.F.K. Fisher’s The Art of Eating, Pashman analyzes everyday foods in extraordinary detail to answer some of the most pressing questions of our time, including: Is a cheeseburger better when the cheese is on the bottom, closer to your tongue, to accentuate cheesy goodness? What are the ethics of cherry-picking specific ingredients from a snack mix? And what role does surface-area-to-volume ratio play in fried food enjoyment and ice cube selection?
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Eat More Better
- How to Make Every Bite More Delicious
- Narrated by: Dan Pashman
- Length: 7 hrs and 32 mins
- Release date: 14-10-14
- Language: English
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Growing a Farmer
- How I Learned to Live Off the Land
- By: Kurt Timmermeister
- Narrated by: Ax Norman
- Length: 9 hrs and 26 mins
- Unabridged
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When he purchased four acres of land on Vashon Island, Kurt Timmermeister was only looking for an affordable home near the restaurants he ran in Seattle. But as he slowly settled into his new property, he became awakened to the connection between what he ate and where it came from: a hive of bees provided honey, a young cow could give fresh milk, an apple orchard allowed him to make vinegar.
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Growing a Farmer
- How I Learned to Live Off the Land
- Narrated by: Ax Norman
- Length: 9 hrs and 26 mins
- Release date: 27-06-13
- Language: English
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Hamburger
- A History
- By: Josh Ozersky
- Narrated by: Nick Williams
- Length: 3 hrs and 29 mins
- Unabridged
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What do Americans think of when they think of the hamburger? A robust, succulent spheroid of fresh ground beef, the birthright of red-blooded citizens? Or a Styrofoam-shrouded Big Mac, mass-produced to industrial specifications and served by wage slaves to an obese, brainwashed population? Is it cooking or commodity? An icon of freedom or the quintessence of conformity?
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Hamburger
- A History
- Narrated by: Nick Williams
- Length: 3 hrs and 29 mins
- Release date: 09-03-10
- Language: English
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The Bagel
- The Surprising History of a Modest Bread
- By: Maria Balinksa
- Narrated by: Jo Anna Perrin
- Length: 5 hrs and 12 mins
- Unabridged
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This charming book recounts the remarkable journey of the bagel from the tables of 17th-century Poland to the freezers of middle America today. The story is one of surprising connections between an unassuming ring-shaped roll and centuries of Polish, Jewish, and American history.
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The Bagel
- The Surprising History of a Modest Bread
- Narrated by: Jo Anna Perrin
- Length: 5 hrs and 12 mins
- Release date: 10-03-10
- Language: English
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Curry
- Eating, Reading, and Race
- By: Naben Ruthnum
- Narrated by: Naben Ruthnum
- Length: 3 hrs and 16 mins
- Unabridged
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Curry is a dish that doesn't quite exist, but, as this wildly funny and sharp essay points out, a dish that doesn't properly exist can have infinite, equally authentic variations. By grappling with novels, recipes, travelogues, pop culture, and his own upbringing, Naben Ruthnum depicts how the distinctive taste of curry has often become maladroit shorthand for brown identity. Ruthnum sinks his teeth into the story of how the beloved flavor calcified into an aesthetic genre that limits the imaginations of writers, readers, and eaters.
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Curry
- Eating, Reading, and Race
- Narrated by: Naben Ruthnum
- Length: 3 hrs and 16 mins
- Release date: 12-03-19
- Language: English
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The Cider Revival
- Dispatches from the Orchard
- By: Jason Wilson
- Narrated by: Chris Henry Coffey
- Length: 7 hrs and 39 mins
- Unabridged
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Cider is the quintessential American beverage. Drank by early settlers and founding fathers, it was ubiquitous and pervasive, but following Prohibition when orchards were destroyed and neglected, cider all but disappeared. In The Cider Revival, Jason Wilson chronicles what is happening now, an extraordinary rebirth that is less than a decade old.
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The Cider Revival
- Dispatches from the Orchard
- Narrated by: Chris Henry Coffey
- Length: 7 hrs and 39 mins
- Release date: 03-09-19
- Language: English
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Taste and See
- Discovering God Among Butchers, Bakers, and Fresh Food Makers
- By: Margaret Feinberg
- Narrated by: Margaret Feinberg
- Length: 4 hrs and 23 mins
- Unabridged
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God is a foodie who wants to transform your supper into sacrament. One of America's most beloved teachers and writers, Margaret Feinberg, goes on a remarkable journey to unearth God's perspective on food. Taste and See is a delicious listen that includes dozens of recipes for those who, like Margaret, believe some of life's richest moments are spent savoring a meal with those you love.
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Taste and See
- Discovering God Among Butchers, Bakers, and Fresh Food Makers
- Narrated by: Margaret Feinberg
- Length: 4 hrs and 23 mins
- Release date: 22-01-19
- Language: English
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The 24-Hour Soup Kitchen
- Soul-Stirring Lessons in Gastrophilanthropy
- By: Stephen Henderson
- Narrated by: Adam Lofbomm
- Length: 7 hrs and 48 mins
- Unabridged
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It was when traveling on assignment in India that journalist Stephen Henderson first learned of soup kitchens operated by Sikh houses of worship (or gurudwaras). After volunteering for a week at the Gurudwara Bangla Sahib in Delhi - which feeds 20,000 men, women, and children every day - Henderson became curious to research global gastrophilanthropy, or the very different ways in which hungry people are served free meals around the world.
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"If you cook it they will come."
- By Norma Miles on 07-05-23
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The 24-Hour Soup Kitchen
- Soul-Stirring Lessons in Gastrophilanthropy
- Narrated by: Adam Lofbomm
- Length: 7 hrs and 48 mins
- Release date: 23-06-20
- Language: English
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A Bone to Pick
- The Good and Bad News About Food, with Wisdom and Advice on Diets, Food Safety, GMOs, Farming, and More
- By: Mark Bittman
- Narrated by: Robert Fass
- Length: 8 hrs and 42 mins
- Unabridged
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Since his New York Times op-ed column debuted in 2011, Mark Bittman has emerged as one of our most impassioned and opinionated observers of the food landscape. The Times' only dedicated opinion columnist covering the food beat, Bittman routinely makes listeners think twice about how the food we eat is produced, distributed, and cooked and shines a bright light on the profound impact that diet—both good and bad—can have on our health and that of the planet. In A Bone to Pick, Mark's most memorable and thought-provoking columns are compiled into a single volume for the first time.
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A Bone to Pick
- The Good and Bad News About Food, with Wisdom and Advice on Diets, Food Safety, GMOs, Farming, and More
- Narrated by: Robert Fass
- Length: 8 hrs and 42 mins
- Release date: 05-05-15
- Language: English
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The Taste for Civilization
- Food, Politics, and Civil Society
- By: Janet A. Flammang
- Narrated by: Pam Ward
- Length: 12 hrs and 56 mins
- Unabridged
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This book explores the idea that table activities - the mealtime rituals of food preparation, serving, and dining - lay the foundation for a proper education on the value of civility, the importance of the common good, and what it means to be a good citizen. The arts of conversation and diplomatic speech are learned and practiced at tables, and a political history of food practices recasts thoughtfulness and generosity as virtues that enhance civil society and democracy.
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The Taste for Civilization
- Food, Politics, and Civil Society
- Narrated by: Pam Ward
- Length: 12 hrs and 56 mins
- Release date: 15-10-10
- Language: English
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Pig/Pork
- Archaeology, Zoology and Edibility
- By: Pía Spry-Marqués
- Narrated by: Antonia Beamish
- Length: 7 hrs and 55 mins
- Unabridged
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Pig/Pork explores the love-hate relationship between humans and pigs through the lenses of archaeology, biology, history and gastronomy, providing a close and affectionate look at the myriad causes underlying this multimillennial bond. What is it that people in all four corners of the world find so fascinating about the pig? When did the human obsession with pigs begin, how did it develop through time and where is it heading? Why are pigs so special to some of us but not to others?
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Mostly boring, then disappointing.
- By Jack on 08-05-18
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Pig/Pork
- Archaeology, Zoology and Edibility
- Narrated by: Antonia Beamish
- Length: 7 hrs and 55 mins
- Release date: 13-07-17
- Language: English
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Il cibo come cultura
- By: Massimo Montanari
- Narrated by: Claudio Colombo
- Length: 4 hrs and 17 mins
- Unabridged
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Il cibo è cultura perché ha inventato e trasformato il mondo. È cultura quando si produce, quando si prepara, quando si consuma. È il frutto della nostra identità e uno strumento per esprimerla e comunicarla. Una grande opera di sintesi da uno dei massimi storici dell'alimentazione. Massimo Montanari insegna Storia medievale e Storia dell'alimentazione all'Università di Bologna.
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Il cibo come cultura
- Narrated by: Claudio Colombo
- Length: 4 hrs and 17 mins
- Release date: 27-02-23
- Language: Italian
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We Will Feast
- Rethinking Dinner, Worship, and the Community of God
- By: Kendall Vanderslice
- Narrated by: Sheri Beth Dusek
- Length: 4 hrs and 17 mins
- Unabridged
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Today, a new movement is under way, bringing Christians of every denomination, age, race, and sexual orientation together around dinner tables. Men and women nervous about stepping through church doors are finding God in new ways as they eat together. Kendall Vanderslice shares stories of churches worshiping around the table, introducing listeners to the rising contemporary dinner-church movement. We Will Feast provides vision and inspiration to listeners longing to experience community in a real, physical way.
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We Will Feast
- Rethinking Dinner, Worship, and the Community of God
- Narrated by: Sheri Beth Dusek
- Length: 4 hrs and 17 mins
- Release date: 27-09-19
- Language: English
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Whiskey Stories
- The True Spirit Behind the Labels
- By: R. Thomas
- Narrated by: Philip Thron
- Length: 5 hrs and 12 mins
- Unabridged
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Whiskey expert Richard Thomas offers an enthralling expedition into the heart of whiskey's heritage, unfolding the rich tapestry of intrigue, innovation, and tradition that defines this storied spirit. From its ancient origins to its position today as a globally celebrated elixir, this book is a tribute to the distillers, dreamers, and dram lovers who have all played their part in shaping whiskey's legacy.
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Whiskey Stories
- The True Spirit Behind the Labels
- Narrated by: Philip Thron
- Length: 5 hrs and 12 mins
- Release date: 04-03-25
- Language: English
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Il mito delle origini
- Breve storia degli spaghetti al pomodoro
- By: Massimo Montanari
- Narrated by: Claudio Colombo
- Length: 2 hrs and 26 mins
- Unabridged
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Il mito delle origini è quello che ci fa pensare che esista un punto magico della storia in cui tutto prende forma, tutto comincia e tutto si spiega; il punto in cui si cela l'intimo segreto della nostra identità. Ma perché quello delle origini è solo un mito? Il fatto è che le origini, di per sé, spiegano poco: l'identità nasce dalla storia, da come quelle origini si sviluppano, crescono, cambiano attraverso incontri e incroci spesso imprevedibili.
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Dopo l'inizio è diventato interessante
- By Winnie on 11-06-23
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Il mito delle origini
- Breve storia degli spaghetti al pomodoro
- Narrated by: Claudio Colombo
- Length: 2 hrs and 26 mins
- Release date: 10-03-23
- Language: Italian
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Eat Like a Local: Seoul
- Seoul Food Guide
- By: Jason Kim, Eat Like a Local
- Narrated by: Jason Saffir
- Length: 1 hr and 9 mins
- Unabridged
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Eat Like a Local – Seoul by Author Jason Kim offers the inside scoop on food in Seoul. Culinary tourism is an important aspect of any travel experience. Food has the ability to tell you a story of a destination, its landscapes, and culture on a single plate. Most food guides tell you how to eat like a tourist. Although there is nothing wrong with that, as part of the Eat Like a Local series, this book will give you a food guide from someone who has lived at your next culinary destination.
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Eat Like a Local: Seoul
- Seoul Food Guide
- Narrated by: Jason Saffir
- Length: 1 hr and 9 mins
- Release date: 26-08-24
- Language: English
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Eat Like a Local: Chicago
- Chicago Illinois Food Guide
- By: Hira Khan
- Narrated by: Jenn Lee
- Length: 1 hr
- Unabridged
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In this book, you will discover advice on having a unique edible experience. This book will not tell you exact addresses or hours but instead will give you excitement and knowledge of food and drinks from a local that you may not find in other travel food guides.
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Eat Like a Local: Chicago
- Chicago Illinois Food Guide
- Narrated by: Jenn Lee
- Length: 1 hr
- Release date: 26-08-24
- Language: English
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Monkey Weddings & Summer Sapphires: South Africa to Nova Scotia
- Stories, Recipes and Memories
- By: Colleen Thompson
- Narrated by: Colleen Thompson
- Length: 4 hrs and 22 mins
- Unabridged
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"Monkey Weddings & Summer Sapphires" is a lovely telling of a childhood spent in Johannesburg, South Africa, and of settling into adult life and motherhood in Nova Scotia, Canada. Recipes, collected from travels, family, and friends allows the story to be told with the foods and dishes as the conveyance. The changing seasons, the natural wild beauty that surrounds everyday life, the abundance of wild edibles and local produce all serve as the inspiration to each chapter.
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Monkey Weddings & Summer Sapphires: South Africa to Nova Scotia
- Stories, Recipes and Memories
- Narrated by: Colleen Thompson
- Length: 4 hrs and 22 mins
- Release date: 22-08-24
- Language: English
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