
- English
- ePUB (mobile friendly)
- Available on iOS & Android
About this book
A fascinating overview of culinary history exploring the lives of twenty people who have impacted the way we dine.
"An intriguing dip into the lives and obsessions of an eclectic round up of ancient and modern food heroes whose tastes affect ours. Easy to digest, great recipes and some surprises." âLindsey Bareham,
The Times (London)
Centuries ago, humankind thought of food as mere sustenance, but over time, it has evolved into something bigger. Now single dishes and entire cuisines can become trendy, cultural phenomena and media obsessions around the world. Why? How did we get here? Throughout history, there have been individuals who, for better or worse, have transformed how we eat and how we think about what we eat.
In
Food Gurus, author Stephen Vines delves into the culinary past and examines the careers and legacies of twenty of these influential people. They are chefs, writers, entrepreneurs, and other icons of the food world. Vines discusses each guru's personal journey, their character and passion, and the social events and history that shaped their approach to food. There are even recipes to better illustrate the type of cooking they producedâor had someone make for them.
Among the gurus are the inventor of molecular gastronomy, Ferran Adria; one of Britain's most influential cookery writers, Isabella Beeton; the "mother of American cooking" and voice for sustainable agriculture, Alice Waters; and food industry innovator and entrepreneur Henry Heinz. Other featured gurus include:
- Robert Atkins
- James Beard
- Paul Bocuse
- Antonin CarĂȘme
- Julia Child
- Elizabeth David
- Raymond "Ray" Kroc
- Catherine de Medici
- Jamie Oliver
- Gordon Ramsay
- And more!
Whether you enjoy history, eating, or sociology, Food Gurus has something to sate your appetite.
"[Vines's] choice of gurus is canny, amusing and well-researched, telling the reader not only about his heroes' virtues but also their clay feet." âPaul Levy, co-author of The Official Foodie Handbook
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Information
Table of contents
- Cover
- Title Page
- Introduction
- Chapter 1: The Alchemist in the Kitchen: Ferran AdriĂ
- Chapter 2: The Dieterâs Guru: Robert Atkins
- Chapter 3: The Dean of American Cuisine: James Beard
- Chapter 4: The Household Manager: Isabella Beeton
- Chapter 5: The Chefâs Chef: Paul Bocuse
- Chapter 6: The King of Chefs: Marie Antoine (Antonin) CarĂȘme
- Chapter 7: Helping America to Cook: Julia Child
- Chapter 8: The Writer Whose Subject Was Food: Elizabeth David
- Chapter 9: The Master: Georges Auguste Escoffier
- Chapter 10: The Man With a Can: Henry Heinz
- Chapter 11: The Worldâs Most Successful Restaurateur: Raymond âRayâ Kroc
- Chapter 12: The Mother of French Cuisine?: Catherine de Medici
- Chapter 13: The Food Campaigner: Jamie Oliver
- Chapter 14: Doing Her Bit: Marguerite Patten
- Chapter 15: Savoring the Snailâs Pace: Carlo Petrini
- Chapter 16: The Pioneer Cookbook Writer: Bartolomeo Platina
- Chapter 17: The Father of Modern French Cuisine: Fernand Point
- Chapter 18: Making Food Entertaining: Gordon Ramsay
- Chapter 19: Letâs Have a Delia: Delia Smith
- Chapter 20: The Ethical Chef: Alice Waters
- Acknowledgments
- About the Author
- Copyright