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Bibliographies thématiques / Cookery, American – Louisiana style

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Littérature scientifique sur le sujet « Cookery, American – Louisiana style »

Auteur : Grafiati

Publié le 4 juin 2021

Mis à jour le 28 juillet 2025

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Articles de revues sur le sujet "Cookery, American – Louisiana style"

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Pîrciu, Alexandru. "Justifying the Necessity of Anti-Abortion Legislation: An Exploratory Analysis of Moral Panic Style in American Pro-Life Advocacy and Media Discourses." Gender Studies 23, no. 1 (2024): 140–60. https://doi.org/10.2478/genst-2024-0009.

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Abstract Since the 1980s, abortion has been “labeled a source of great and bitter political conflict” (Gusfield, 1981). After Dobbs v. Jackson Women’s Health Organization, the discourse surrounding it reached a point where the U.S. debated if a fetus should receive personhood (Zernike, 2024). Consequentially, the broadening of the rights of “unborn babies” (definition of the fetus according to the Louisiana Supreme Court cited in the NYT) limits those of pregnant women. This article aims to explore the working hypothesis that U.S. pro-life advocacy groups and media employed elements of a moral

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Yakovenko, Iryna. "African American history in Natasha Trethewey’s “Native Guard”." Synopsis: Text Context Media 27, no. 4 (2021): 224–30. http://dx.doi.org/10.28925/2311-259x.2021.4.4.

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The article presents interpretations of the poetry collection “Native Guard” of the American writer Natasha Trethewey — the Pulitzer Prize winner (2007), and Poet Laureate (2012–2014). Through the lens of African American and Critical Race studies, Trethewey’s “Native Guard” is analyzed as the artistic Civil War reconstruction which writes the Louisiana Native Guard regiments into national history. Utilizing the wide range of poetic forms in the collections “Domestic Work” (2000), “Bellocq’s Ophelia” (2002), “Thrall” (2012), — ekphrastic poetry, verse-novellas, epistolary poems, rhymed and fre

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Nykyha, Oksana, Olha Romanchuk, Rostyslav Koval, Myroslava Danylevych, and Yuliia Kalymon. "Suicides of famous chefs of the past: François Vatel, James Hemings, and Clemens Wilmenrod." Journal of Economics and International Relations, no. 20 (December 30, 2024): 81–88. https://doi.org/10.26565/2310-9513-2024-20-09.

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The article is devoted to the study of life, professional activity and reasons for suicide of such famous chefs as François Vatel (1631–1671), James Hemings (1765–1801) and Clemens Wilmenrod (1906–1967). It has been established that the Frenchman François Vatel committed suicide due to the fear of personal failure. According to Xavier Briffault and Margot Morgiève, his impulsive act can now be explained within the framework of suicidality, when it comes to perfectionism, burnout, insomnia, exhaustion, stress, shame, humiliation and lack of social support, depression, etc. François Vatel is rem

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KITLV, Redactie. "Book Reviews." New West Indian Guide / Nieuwe West-Indische Gids 67, no. 3-4 (1993): 293–371. http://dx.doi.org/10.1163/13822373-90002670.

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-Gesa Mackenthun, Stephen Greenblatt, Marvelous Possessions: The wonder of the New World. Chicago: University of Chicago Press, 1991. ix + 202 pp.-Peter Redfield, Peter Hulme ,Wild majesty: Encounters with Caribs from Columbus to the present day. An Anthology. Oxford: Oxford University Press, 1992. x + 369 pp., Neil L. Whitehead (eds)-Michel R. Doortmont, Philip D. Curtin, The rise and fall of the plantation complex: Essays in Atlantic history. New York: Cambridge University Press, 1990. xi + 222 pp.-Roderick A. McDonald, Hilary McD.Beckles, A history of Barbados: From Amerindian settlement to

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Franks, Rachel. "Cooking in the Books: Cookbooks and Cookery in Popular Fiction." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.614.

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Introduction Food has always been an essential component of daily life. Today, thinking about food is a much more complicated pursuit than planning the next meal, with food studies scholars devoting their efforts to researching “anything pertaining to food and eating, from how food is grown to when and how it is eaten, to who eats it and with whom, and the nutritional quality” (Duran and MacDonald 234). This is in addition to the work undertaken by an increasingly wide variety of popular culture researchers who explore all aspects of food (Risson and Brien 3): including food advertising, food

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Danaher, Pauline. "From Escoffier to Adria: Tracking Culinary Textbooks at the Dublin Institute of Technology 1941–2013." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.642.

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IntroductionCulinary education in Ireland has long been influenced by culinary education being delivered in catering colleges in the United Kingdom (UK). Institutionalised culinary education started in Britain through the sponsorship of guild conglomerates (Lawson and Silver). The City & Guilds of London Institute for the Advancement of Technical Education opened its central institution in 1884. Culinary education in Ireland began in Kevin Street Technical School in the late 1880s. This consisted of evening courses in plain cookery. Dublin’s leading chefs and waiters of the time participat

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Brien, Donna Lee. "“Concern and sympathy in a pyrex bowl”: Cookbooks and Funeral Foods." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.655.

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Introduction Special occasion cookery has been a staple of the cookbook writing in the English speaking Western world for decades. This includes providing catering for personal milestones as well as religious and secular festivals. Yet, in an era when the culinary publishing sector is undergoing considerable expansion and market segmentation, narratives of foods marking of one of life’s central and inescapable rites—death—are extremely rare. This discussion investigates examples of food writing related to death and funeral rites in contemporary cookbooks. Funeral feasts held in honour of the d

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Mac Con Iomaire, Máirtín. "Towards a Structured Approach to Reading Historic Cookbooks." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.649.

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Introduction Cookbooks are an exceptional written record of what is largely an oral tradition. They have been described as “magician’s hats” due to their ability to reveal much more than they seem to contain (Wheaton, “Finding”). The first book printed in Germany was the Guttenberg Bible in 1456 but, by 1490, printing was introduced into almost every European country (Tierney). The spread of literacy between 1500 and 1800, and the rise in silent reading, helped to create a new private sphere into which the individual could retreat, seeking refuge from the community (Chartier). This new technol

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Brien, Donna Lee. "Bringing a Taste of Abroad to Australian Readers: Australian Wines & Food Quarterly 1956–1960." M/C Journal 19, no. 5 (2016). http://dx.doi.org/10.5204/mcj.1145.

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IntroductionFood Studies is a relatively recent area of research enquiry in Australia and Magazine Studies is even newer (Le Masurier and Johinke), with the consequence that Australian culinary magazines are only just beginning to be investigated. Moreover, although many major libraries have not thought such popular magazines worthy of sustained collection (Fox and Sornil), considering these publications is important. As de Certeau argues, it can be of considerable consequence to identify and analyse everyday practices (such as producing and reading popular magazines) that seem so minor and in

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Houston, Lynn. "Putting Up with “Putting Up”: A Cultural Analysis of Making Homemade Jam in the Twenty-First Century." M/C Journal 9, no. 6 (2006). http://dx.doi.org/10.5204/mcj.2686.

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   I’ve always thought that I should have been a baker. The profession, as I imagine it, appeals to my romantic sense of the art: the thrill of being awake before everyone else with my fingers in a pliant ball of dough; the warmth of the baking ovens at my back, imagining, in between sips of espresso, the joy my fresh baked goods will bring the world as the people in it start their day. Destiny saw fit to set me on another path – that of tenure-track, assistant professor of American literature – and doomed my dreams of a baking career, along with the opportunity for any regul

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Livres sur le sujet "Cookery, American – Louisiana style"

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Wilson, Justin. Justin Wilson's homegrown Louisiana cookin'. Macmillan, 1990.

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M, Bailey John. Fine dining Louisiana style: Signature recipes from Louisiana's restaurants and bed & breakfast inns. Quail Ridge Press, 2003.

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Cranshaw, Kate. New Orleans-style cooking. Courage Books, 1994.

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Susan, Tucker, ed. New Orleans cuisine: Fourteen signature dishes and their histories. University Press of Mississippi, 2009.

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Christiana, Anna. Anna Christiana's "Un-a-fancii" New Orleans cookbook. Ocean Tree Books, 1999.

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McKee, Gwen. Best of the best from the Deep South cookbook: Selected recipes from the favorite cookbooks of Louisiana, Mississippi, and Alabama. Quail Ridge Press, 2009.

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Junior League of Lake Charles., ed. Marshes to mansions: Treasured recipes of South Louisiana. Junior League of Lake Charles, Inc., 2007.

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Prejean, Roger D. The Cajun Louisiana "Boudin Trail": A travel guide to Cajun Louisiana featuring food and history. R.D. Prejean, 1994.

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Horst, Jerald. The Louisiana seafood bible: Crabs. Pelican Pub. Co., 2010.

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Jeanne, Verlenden, McIntyre Nancy Fair, Reynolds Ellen, and Southern Flavors Inc, eds. Great flavors of Louisiana: Cajun, Creole, New American recipes. 2nd ed. Southern Flavors Publications, 1987.

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