| Document Type
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BL
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| Record Number
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1044483
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| Doc. No
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b798853
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| Main Entry
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Baker-Clark, Charles Allen.
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| Title & Author
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Profiles from the kitchen : : what great cooks have taught us about ourselves and our food /\ Charles A. Baker-Clark.
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| Publication Statement
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Lexington :: University Press of Kentucky,, ©2006.
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| Page. NO
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1 online resource (x, 209 pages)
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| ISBN
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0813123984
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: 0813171334
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: 9780813123981
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: 9780813171333
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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Front cover; Copyright; Contents; Acknowledgments; 1. The Lost Connections to Our Food; 2. James Beard; 3. M.F.K. Fisher; 4. Paul and Julie Child; 5. Elizabeth David; 6. Mama Dip; 7. Eugene Walter; 8. Susan Spicer; 9. Carlo Petrini; 10. Angus Campbell; 11. Rick, Deann, and Lanie Bayless; 12. Father Dominic Garramone, O.S.B.; 13. John T. Edge and the Southern Foodways Alliance; 14. The Rediscovery of Ourselves and Food; Index.
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| Abstract
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In Profiles from the Kitchen, Charles A. Baker-Clark offers a collection of portraits of well-known culinary figures who have worked in different ways to shape our relationship with food. Despite their diverse personalities, backgrounds, and interests, Baker-Clark's subjects are a testament to the fact that both cooking and eating are endeavors well worth learning and sustaining. Profiles from the Kitchen includes well-known food writers such as M.F.K. Fisher, Eugene Walter, Elizabeth David, and John T. Edge; famous cooks such as Julia Child and James Beard; and contemporary chefs such as Rick.
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| Subject
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Cooks-- United States, Biography.
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BIOGRAPHY AUTOBIOGRAPHY-- Culinary.
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COOKING-- Methods-- Professional.
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| Subject
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Cooks.
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| Subject
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SOCIAL SCIENCE-- Agriculture Food.
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| Subject
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United States.
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| Dewey Classification
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641.5092/273B
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| LC Classification
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TX649.A1B35 2006eb
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