Art of South American Cookery or Women in Gods Kitchen

Art of South American Cookery

Author: Myra Waldo

To our south lies the vast, complex area of South America, a continent of seemingly boundless distances. It offers much to the tourist, and to the gourmet too. For South America food is amazingly good-a complete, almost undiscovered cookery style. As a rule it is mild and no more highly seasoned than American food.

See also: Études de cas dans la Finance

Women in God's Kitchen: Cooking, Eating, and Spiritual Writing

Author: Cristina Mazzoni

About the Author:
Cristina Mazzoni is Professor of Romance Languages at the University of Vermont

Library Journal

Mazzoni (romance languages, Univ. of Vermont), the author of the much-acclaimed Saint Hysteria as well as an authority on the life of modern mystic Gemma Galgani, has worked something like a miracle in this brief book. It is at once a pleasing collection of stylish essays, a journey through one person's spirituality, and a profound work of scholarship. Mazzoni finds and follows the trail of breadcrumbs-the fraught place of food and food writing-through the lives and works of dozens of holy women from Byzantine times to the day of Therese of Lisieux. The implications of Mazzoni's gracefully stated paradoxes and questions are enormous; her ideas are likely to cast a wide and bright light both for scholars in many fields and for the common reader seeking to understand the present in the light of the past. Highly recommended. Copyright 2006 Reed Business Information.

Table of Contents:

	Introduction : learning to cook, eat, and read with Christian holy women	1
1	How to bake wonder dough into miracle bread : Byzantine saints and Catherine of Genoa	17
2	How to make cheese and how to eat love : Hildegard of Bingen with Hadewijch	34
3	How to taste sugar and spice : the flavors of Elisabeth of Schonau	48
4	How to bite with grace into forbidden fruits : apples, sweets, and Margaret Ebner	59
5	How to confect convent treats : sweet traditions and the martyrdom of Saint Agatha	74
6	How to sift flour, wash lettuce, and serve bread and fish : lessons from Angela of Foligno	87
7	How to skin stockfish and chop stew : Margery Kempe's sacrifices	102
8	How to boil and fry in God's pots and pans : Teresa of Avila's kitchen secrets	115
9	How to do philosophy in a busy kitchen : Margaret Mary Alacoque, Sor Juana, Cecilia Ferrazzi	131
10	How to feed the spirit on corn pudding and pork fat : Elizabeth Seton's culinary conversion	146
11	How to indulge in divine delicacies : Gemma Galgani's tasty treats	159
12	How to savor sweets, play with food, and dress a salad : flavoring the spirit with Therese of Lisieux	172
	Conclusion : eating and cooking lessons	189