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    The Wilder Shores of Gastronomy: Twenty Years of Food Writing from the Journal "Petits Propos Culinaires" (Hardback) By (author) Alan Davidson

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    DescriptionIn 1979, a remarkable culinary congress took place at Richard Olney's kitchen table in London, where he was entertaining Alan and Jane Davidson. Stumped by an edict from his publishers at Time-Life, Olney was looking for an outlet to print a few recipes for later inclusion in his "Good Cook" series. The idea of a journal took shape, and with the help of Elizabeth David, a remarkable venture began. Sixty-seven issues later, Petits Propos Culinaires is still directing its critical eye at the obscurer corners of the food world. In addition to the formidable trio of Davidson, Olney, and David, such esteemed food writers as Jane Grigson, Claudia Roden, and Charles Perry became regular contributors, ensuring a spirited, erudite discourse with each issue. THE WILDER SHORES OF GASTRONOMY is the first-ever anthology of writings from this seminal publication. Hand-selected by Mr. Davidson, the anthology reflects the remarkable breadth of the journal. The arcane ("An Experiment in Bronze Age Cooking") rubs shoulders with the practical ("Photographers' Cheesecake"), exotic ("Among the Yoruba Mushroom-Eaters"), and highly entertaining ("The Great Norwegian Porridge Feud"). The result is a highly eclectic collection of extraordinary food writing.- Spanning 20 years and including work by many of the world's most influential food writers, WILDER SHORES is a concise, thoroughly enjoyable introduction to food criticism, a "Norton anthology of gastronomica."Reviews"[A] true example of food writing . . . world-class material. . . . the best writing about what should be everybody's favorite subject." --Saveur"An eclectic feast for food nerds." --Kansas City Star "An always serious, sometimes dense, and often quixotic collection that illustrates the great variety of ways you can talk about food" --Epicurious.com"[A] true example of food writing . . . world-class material. . . . the best writing about what should be everybody's favorite subject." --Saveur


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  • Full bibliographic data for The Wilder Shores of Gastronomy

    Title
    The Wilder Shores of Gastronomy
    Subtitle
    Twenty Years of Food Writing from the Journal "Petits Propos Culinaires"
    Authors and contributors
    By (author) Alan Davidson
    Physical properties
    Format: Hardback
    Number of pages: 320
    Width: 163 mm
    Height: 237 mm
    Thickness: 45 mm
    Weight: 871 g
    Language
    English
    ISBN
    ISBN 13: 9781580084178
    ISBN 10: 1580084176
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.5
    LC subject heading: ,
    B&T Modifier: Region of Publication: 02
    BIC subject category V2: BJ
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WB
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: DN
    B&T Modifier: Subject Development: 94
    B&T Modifier: Continuations: 10
    BISAC V2.8: CKB030000
    DC21: 641.013
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    LC subject heading: , ,
    LC classification: TX649.A1 W543 2002
    Thema V1.0: WB, DND
    Illustrations note
    Illustrations
    Publisher
    TEN SPEED PRESS
    Imprint name
    TEN SPEED PRESS
    Publication date
    01 December 2002
    Publication City/Country
    Berkeley CA
    Author Information
    ALAN DAVIDSON is one of the world'¬'s leading authorities on fish and fish cookery. In 1975, he retired from Britain's diplomatic service to pursue a fruitful career as a food historian and writer. Cofounder and editor of the prestigious food journal "Petits Propos Culinares, " Alan has authored many books, including the award-winning "Oxford Companion to Food" and NORTH ATLANTIC SEAFOOD, which was inducted into the James Beard Foundation Cookbook Hall of Fame in 2002. He lives with his wife, Jane, in London, England.