gastronomy

Detective Tony Chu of the FDA's Special Crimes Division, who gets psychic impressions from the food he eats, investigates a newly-discovered fruit that tastes like chicken. His investigation takes him to a small Western Pacific island where he encounters secrets, intrigue, and murder.

Tony Chu, a detective who gets psychic impressions from whatever he eats, is recruited by the Special Crimes Division of the powerful FDA law enforcement agency, where he gets a chance to show off his impressive skills--even though it means chewing on an occasional corpse.

Simon Majumdar provides an account of the food he ate and the people he met while traveling to thirty countries in just over twelve months to immerse himself in local cuisines and cultures.

Peter Mayle chronicles the experiences he had while touring different restaurants in France.

Explains why people need food, how it is located and prepared, and what types of food are eaten in various locations around the world.

Contains essays that explore the world of cafes, restaurants, and auberges and their influence on the life and work of Vincent van Gogh, describes the development and restoration of the Maison de Van Gogh, the last place the artist lived and worked, and features nearly fifty regional recipes from the Auberge Ravoux cafe.

Chronicles America's food revolution, describing how the nation became obsessed with celebrity chefs, fancy vegetables, top-of-the-line fridges, and destination restaurants and exploring how this revolution has changed the way Americans eat.

English primatologist, ethologist, and anthropologist, Jane Goodall, examines the benefits of eating locally grown and organic produce and ways to make environmentally responsible choices.

Presents sixteen essays in which the authors examine issues related to French food, covering the origin of modern French gastronomy, the role of food in literature and film, public and private meals at the end of the ninteenth century, multicultural exchanges, French wine, the culinary industry, and other topics.

Text and pictures portray great feasts from the Stone Age and ancient Egypt to World War I.