Home Food
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Never Home Alone
- From Microbes to Millipedes, Camel Crickets, and Honeybees, the Natural History of Where We Live
- Auteur(s): Rob Dunn
- Narrateur(s): Sean Patrick Hopkins
- Durée: 9 h et 32 min
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A natural history of the wilderness in our homes, from the microbes in our showers to the crickets in our basements Even when the floors are sparkling clean and the house seems silent, our domestic domain is wild beyond imagination. In Never Home Alone, biologist Rob Dunn introduces us to the nearly 200,000 species living with us in our own homes, from the Egyptian meal moths in our cupboards and camel crickets in our basements to the lactobacillus lounging on our kitchen counters. You are not alone.
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Never Home Alone
- From Microbes to Millipedes, Camel Crickets, and Honeybees, the Natural History of Where We Live
- Narrateur(s): Sean Patrick Hopkins
- Durée: 9 h et 32 min
- Date de publication: 2018-11-20
- Langue: Anglais
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A natural history of the wilderness in our homes, from the microbes in our showers to the crickets in our basements Even when the floors are sparkling clean and the house seems silent, our domestic domain is wild beyond imagination....
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Sourdough Zero Waste
- Beginner’s Guide to Global Sourdough Discard Recipes: A Sustainable Journey in Baking
- Auteur(s): Roberta Monroe
- Narrateur(s): Roberta Monroe
- Durée: 1 h et 42 min
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Tired of your sourdough starter staring at you from the fridge? Want to bake sustainably? Dream of mastering global bread-making? Dive into "Beginner’s Guide to Global Sourdough Discard Recipes." This isn't just a cookbook—it's your entry into artisanal baking from home, enriched with a colorful PDF and video tutorials by local chefs. Explore the world of sourdough, from classic loaves to exotic flatbreads like Indian Naan and French Baguette, all while learning zero-waste techniques and gaining culinary insights from around the globe.
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Sourdough Zero Waste
- Beginner’s Guide to Global Sourdough Discard Recipes: A Sustainable Journey in Baking
- Narrateur(s): Roberta Monroe
- Durée: 1 h et 42 min
- Date de publication: 2024-06-24
- Langue: Anglais
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Tired of your sourdough starter staring at you from the fridge? Want to bake sustainably? Dream of mastering global bread-making? Dive into "Beginner’s Guide to Global Sourdough Discard Recipes."
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Prix courant: 8,71$ ou 1 crédit
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A Square Meal
- A Culinary History of the Great Depression
- Auteur(s): Jane Ziegelman, Andrew Coe
- Narrateur(s): Susan Ericksen
- Durée: 10 h et 46 min
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The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished - shattering long-held assumptions about the limitlessness of the national larder.
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A Square Meal
- A Culinary History of the Great Depression
- Narrateur(s): Susan Ericksen
- Durée: 10 h et 46 min
- Date de publication: 2016-12-20
- Langue: Anglais
- The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats....
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Prix courant: 18,92$ ou 1 crédit
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Endangered Eating
- America's Vanishing Foods
- Auteur(s): Sarah Lohman
- Narrateur(s): Sarah Lohman
- Durée: 11 h et 6 min
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Apples, a common New England crop, have been called the United States' most endangered food. The iconic Texas Longhorn cattle is categorized at critical risk for extinction. Unique date palms, found nowhere else on the planet, grow in California’s Coachella Valley, but the family farms that caretake them are shutting down. Apples, cattle, dates―these are foods that carry significant cultural weight. But they’re disappearing. In Endangered Eating, culinary historian Sarah Lohman travels the country learning about the distinct ingredients at risk of being lost.
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Endangered Eating
- America's Vanishing Foods
- Narrateur(s): Sarah Lohman
- Durée: 11 h et 6 min
- Date de publication: 2023-10-24
- Langue: Anglais
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Culinary historian Sarah Lohman draws inspiration from the Ark of Taste, a list compiled by Slow Food International that catalogues important regional foods, as she travels the country learning about the distinct ingredients at risk of being lost....
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Prix courant: 18,17$ ou 1 crédit
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The Best American Food and Travel Writing 2024
- Auteur(s): Padma Lakshmi, Jaya Saxena
- Narrateur(s): Eunice Wong, Soneela Nankani, Ali Nasser, Autres
- Durée: 9 h et 58 min
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“Food and travel are natural companions,” writes guest editor Padma Lakshmi. From this pairing comes “the possibility of seeing anew, of examining how we make and assign meaning.” The essays in this year’s Best American Food and Travel Writing circle the world—from Dakar in Senegal, to Michoacán in south-central Mexico, to the Camino de Santiago in Spain—and deepen our understanding of our place in it.
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The Best American Food and Travel Writing 2024
- Narrateur(s): Eunice Wong, Soneela Nankani, Ali Nasser, Cary Hite, Chanté McCormick, Shaun Taylor-Corbett
- Durée: 9 h et 58 min
- Date de publication: 2024-10-22
- Langue: Anglais
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The essays in this year’s Best American Food and Travel Writing circle the world—from Dakar in Senegal, to Michoacán in south-central Mexico, to the Camino de Santiago in Spain—and deepen our understanding of our place in it.
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Black Smoke
- African Americans and the United States of Barbecue
- Auteur(s): Adrian Miller
- Narrateur(s): JD Jackson
- Durée: 11 h et 36 min
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Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?
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Black Smoke
- African Americans and the United States of Barbecue
- Narrateur(s): JD Jackson
- Durée: 11 h et 36 min
- Date de publication: 2021-08-31
- Langue: Anglais
- Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of ….
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Miraculous Abundance
- One Quarter Acre, Two French Farmers, and Enough Food to Feed the World
- Auteur(s): Perrine Hervé-Gruyer, Charles Hervé-Gruyer
- Narrateur(s): Tim Bruce
- Durée: 8 h et 32 min
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When Charles and Perrine Hervé-Gruyer set out to create their farm in an historic Normandy village, they had no idea just how much their lives would change. Neither one had ever farmed before. Charles had been circumnavigating the globe by sail, operating a floating school that taught students about ecology and indigenous cultures. Perrine had been an international lawyer in Japan. Each had returned to France to start a new life.
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Thought provoking guide to sustaining our world
- Écrit par Pascal le 2020-11-14
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Miraculous Abundance
- One Quarter Acre, Two French Farmers, and Enough Food to Feed the World
- Narrateur(s): Tim Bruce
- Durée: 8 h et 32 min
- Date de publication: 2017-07-20
- Langue: Anglais
- When Charles and Perrine Hervé-Gruyer set out to create their farm in an historic Normandy village, they had no idea just how much their lives would change....
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Learning Native Wisdom
- What Traditional Cultures Teach Us About Subsistence, Sustainability, and Spirituality (Culture of the Land)
- Auteur(s): Gary Holthaus
- Narrateur(s): Kenneth Lee
- Durée: 9 h et 16 min
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Learning Native Wisdom explains why achieving a sustainable culture is more important than any other challenge we face today. Although there are many measures of a society's progress, Holthaus warns that only a shift away from our current culture of short-term abundance, founded on a belief in infinite economic growth, will represent true advancement. In societies that value the longevity of people, culture, and the environment, subsistence and spirituality soon become closely allied with sustainability.
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Learning Native Wisdom
- What Traditional Cultures Teach Us About Subsistence, Sustainability, and Spirituality (Culture of the Land)
- Narrateur(s): Kenneth Lee
- Durée: 9 h et 16 min
- Date de publication: 2014-03-17
- Langue: Anglais
- Learning Native Wisdom explains why achieving a sustainable culture is more important than any other challenge we face today....
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Prix courant: 23,18$ ou 1 crédit
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Big Heart Little Stove
- Bringing Home Meals & Moments from The Lost Kitchen
- Auteur(s): Erin French
- Narrateur(s): Ashley Savage, Deanna MacNeil, Michael Dutton, Autres
- Durée: 11 h et 46 min
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Big Heart Little Stove is your new go-to inspiration for cooking thoughtful yet simple meals. With personal stories, her favorite hospitality "signatures," tips for cooking, presentation ideas, and audio-exclusive interviews (with Ina Garten & more), Erin French—author of The New York Times' bestseller Finding Freedom—invites listeners to bring pieces of her beloved restaurant, The Lost Kitchen, home with them.
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Big Heart Little Stove
- Bringing Home Meals & Moments from The Lost Kitchen
- Narrateur(s): Ashley Savage, Deanna MacNeil, Michael Dutton, Ina Garten
- Durée: 11 h et 46 min
- Date de publication: 2023-10-31
- Langue: Anglais
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Big Heart Little Stove is your new go-to inspiration for cooking thoughtful yet simple meals. With personal stories, her favorite hospitality "signatures" and audio-exclusive interviews (with Ina Garten and more), Erin French shows you how to make meals memorable....
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Prix courant: 26,21$ ou 1 crédit
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Queen of Fats
- Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them
- Auteur(s): Susan Allport
- Narrateur(s): Tavia Gilbert
- Durée: 5 h et 12 min
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A nutritional whodunit that takes readers from Greenland to Africa to Israel, The Queen of Fats gives a fascinating account of how we have become deficient in a nutrient that is essential for good health: the fatty acids know as omega-3s.
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Queen of Fats
- Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them
- Narrateur(s): Tavia Gilbert
- Durée: 5 h et 12 min
- Date de publication: 2010-11-15
- Langue: Anglais
- A nutritional whodunit that takes readers from Greenland to Africa to Israel, The Queen of Fats gives a fascinating account of how we have become deficient in this nutrient....
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Chop Fry Watch Learn
- Fu Pei-mei and the Making of Modern Chinese Food
- Auteur(s): Michelle T. King
- Narrateur(s): Rebecca Lam
- Durée: 8 h et 28 min
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In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor. Years later, in America, flipping through her mother's copies of Fu Pei-mei's Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu's story and in her food, a portal to another time, when a generation of middle-class female home cooks navigated the postwar transformations taking place across the world.
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Chop Fry Watch Learn
- Fu Pei-mei and the Making of Modern Chinese Food
- Narrateur(s): Rebecca Lam
- Durée: 8 h et 28 min
- Date de publication: 2024-05-28
- Langue: Anglais
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Michelle T. King weaves together stories from her own family and contemporary oral history to present a remarkable argument for how understanding the story of young Chinese housewife Fu Pei-mei's life enables us to see Chinese food as both an inheritance of tradition and a truly modern creation.
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The Jemima Code
- Two Centuries of African American Cookbooks
- Auteur(s): Toni Tipton-Martin
- Narrateur(s): Toni Tipton-Martin
- Durée: 8 h et 59 min
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To discover the true role of Black women in the creation of American, and especially Southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African-American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 Black cookbooks that range from a rare 1827 house servant’s manual to modern classics.
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The Jemima Code
- Two Centuries of African American Cookbooks
- Narrateur(s): Toni Tipton-Martin
- Durée: 8 h et 59 min
- Date de publication: 2021-03-02
- Langue: Anglais
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To discover the true role of Black women in the creation of American, and especially Southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African-American authors....
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Food of the Cods
- How Fish and Chips Made Britain
- Auteur(s): Daniel Gray
- Narrateur(s): George Reid
- Durée: 5 h et 41 min
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There is a corner of every town and city in Britain where the air is tangy with vinegar and thick with the scent of frying. It is almost impossible not to follow this mesmeric vapour trail, fuelling a nostalgic rush of parents across the land declaring ‘Chippy tea!’, followed by the golden anticipation of the chip shop queue. In this lively and relatable book, acclaimed author Daniel Gray ponders the magic of chippies and rejoices in the delights they have sprinkled among us over the last 150 years.
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Food of the Cods
- How Fish and Chips Made Britain
- Narrateur(s): George Reid
- Durée: 5 h et 41 min
- Date de publication: 2023-10-12
- Langue: Anglais
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Daniel Gray ponders the magic of chippies and rejoices in the delights they have sprinkled among us over the last 150 years....
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Prix courant: 23,21$ ou 1 crédit
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The Empire of Tea
- The Remarkable History of the Plant that Took Over the World
- Auteur(s): Alan Macfarlane, Iris Macfarlane
- Narrateur(s): James Adams, Kelly Birch
- Durée: 8 h et 40 min
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From Darjeeling to Lapsang Souchon, from India to Japan-a fresh, concise, world-encompassing exploration of the way tea has shaped politics, culture, and the environment throughout history. From the fourth century BC in China, where it was used as an aid in Buddhist meditation, to the Boston Tea Party in 1773, to its present-day role as the most consumed substance on the planet, the humble Camellia plant has had profound effects on civilization.
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The Empire of Tea
- The Remarkable History of the Plant that Took Over the World
- Narrateur(s): James Adams, Kelly Birch
- Durée: 8 h et 40 min
- Date de publication: 2010-03-30
- Langue: Anglais
- From Darjeeling to Lapsang Souchon, from India to Japan-a fresh, concise, world-encompassing exploration of the way tea has shaped politics, culture, and the environment throughout history....
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Prix courant: 31,26$ ou 1 crédit
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How to Taste Coffee
- Develop Your Sensory Skills and Get the Most Out of Every Cup
- Auteur(s): Jessica Easto
- Narrateur(s): Carolyn Jania
- Durée: 5 h et 46 min
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These days, high-quality coffee can taste all kinds of ways, thanks to roasting techniques that help draw out the qualities of the bean. In addition to that characteristic coffee taste, you really can find hints of fruit, chocolate, and nuts in your cup—all it takes is a little knowledge, a little practice, and the ability to slow down and savor. In How to Taste Coffee, bestselling author Jessica Easto explains why flavor notes are not always as straightforward with coffee as they are with other beverages, such as wine, beer, and spirits.
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How to Taste Coffee
- Develop Your Sensory Skills and Get the Most Out of Every Cup
- Narrateur(s): Carolyn Jania
- Durée: 5 h et 46 min
- Date de publication: 2024-02-06
- Langue: Anglais
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Designed to help you identify and talk about what you're tasting, bestselling author Jessica Easto provides better understanding of the astounding complexity contained within coffee beans....
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Oz Clarke’s Story of Wine
- 8000 Years, 100 Bottles
- Auteur(s): Oz Clarke
- Narrateur(s): Oz Clarke
- Durée: 9 h et 19 min
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Winemaking is as old as civilization itself. For thousands of years, from its origins in ancient Mesopotamia to its current status as a global industry, the history of wine has been directly related to major social, cultural, religious and economic changes. Oz Clarke takes a look at over 100 bottles that mark an evolution in the story of wine, capturing the innovations and discoveries that have had the biggest impact along the way.
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Oz Clarke’s Story of Wine
- 8000 Years, 100 Bottles
- Narrateur(s): Oz Clarke
- Durée: 9 h et 19 min
- Date de publication: 2023-11-09
- Langue: Anglais
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Winemaking is as old as civilization itself. For thousands of years, from its origins in ancient Mesopotamia to its current status as a global industry, the history of wine has been directly related to major social, cultural, religious and economic changes....
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The Restaurant
- A 2,000-Year History of Dining Out,
- Auteur(s): William Sitwell
- Narrateur(s): Julian Elfer
- Durée: 8 h et 24 min
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Journeying 2,000 years into the past, food critic and writer William Sitwell artfully traces the earliest origins of the widespread cultural practice of eating out, from its most basic to most sophisticated forms. Whether he’s traversing the inns and taverns of Pompeii before its destruction in AD 79, witnessing the tumultuous emergence of fine dining during the French Revolution, or recounting the mid-20th-century invention of the taco machine in New York City, Sitwell’s engaging prose gives listeners a front-row seat to the restaurant experience across cultures and millennia.
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Fascinating
- Écrit par Lindsay B. le 2020-05-26
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The Restaurant
- A 2,000-Year History of Dining Out,
- Narrateur(s): Julian Elfer
- Durée: 8 h et 24 min
- Date de publication: 2020-04-29
- Langue: Anglais
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Journeying 2,000 years into the past, acclaimed food critic and writer William Sitwell artfully traces the earliest origins of the widespread cultural practice of eating out, from its most basic to most sophisticated forms....
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Thomas Jefferson's Creme Brulee
- How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
- Auteur(s): Thomas J. Craughwell
- Narrateur(s): Alan Sklar
- Durée: 5 h et 34 min
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In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings. The founding father was traveling to Paris and wanted to bring James along for a particular purpose - to master the art of French cooking. In exchange for James's cooperation, Jefferson would grant his freedom. Thus began one of the strangest partnerships in United States history
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Thomas Jefferson's Creme Brulee
- How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
- Narrateur(s): Alan Sklar
- Durée: 5 h et 34 min
- Date de publication: 2013-03-04
- Langue: Anglais
- In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings....
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Prix courant: 17,81$ ou 1 crédit
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Beer
- Tap into the Art and Science of Brewing
- Auteur(s): Charles Bamforth
- Narrateur(s): Chris Sorensen
- Durée: 9 h et 36 min
- Version intégrale
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Au global
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Performance
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Histoire
Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing, and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer, especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed information on prohibition, Sierra Nevada, and life as a maltster.
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Beer
- Tap into the Art and Science of Brewing
- Narrateur(s): Chris Sorensen
- Durée: 9 h et 36 min
- Date de publication: 2017-07-20
- Langue: Anglais
- Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing, and how the brewing process has evolved through the ages....
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Prix courant: 20,04$ ou 1 crédit
Prix réduit: 20,04$ ou 1 crédit
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Secret Ingredients
- The New Yorker Book of Food and Drink
- Auteur(s): David Remnick
- Narrateur(s): Mark Bramhall, Mark Deakens, Susan Denaker, Autres
- Durée: 24 h et 57 min
- Version intégrale
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Au global
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Performance
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Histoire
Since its earliest days, The New Yorker has been a tastemaker: literally. As the home of A. J. Liebling, Joseph Wechsberg, and M. F. K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink.
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Secret Ingredients
- The New Yorker Book of Food and Drink
- Narrateur(s): Mark Bramhall, Mark Deakens, Susan Denaker, Kimberly Farr, Stephen Hoye, John Lee, Don Leslie, Arthur Morey
- Durée: 24 h et 57 min
- Date de publication: 2007-12-04
- Langue: Anglais
- Since its earliest days, The New Yorker has been a tastemaker: literally....
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Prix courant: 37,88$ ou 1 crédit
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