Beauty And The Yeast

Previous work on the philosophy of wine has shown wine to be an important source of aesthetic experiences. "Beauty and the Yeast" takes this argument in surprising new directions. It analyzes wine as an expressive, living organism that challenges our assumptions about creativity, beauty, good taste, and objectivity, and explains why the changing landscape of wine requires that we rethink the role of established wine traditions. The book offers unique philosophical insights into the nature of wine as an art form. It addresses issues in wine aesthetics regarding the nature of wine language and wine criticism and develops a new and distinctive theory of objectivity in aesthetic judgments that relies on dispositional realism as its theoretical framework. Finally, "Beauty and the Yeast" explores a novel approach to wine tasting that reveals our emotional attachment to wine. The book appeals to philosophers and academics interested in aesthetics but is written in an accessible style that will include in its audience wine enthusiasts and people in the wine industry involved in making and evaluating wine.--Publisher.

In her bestselling book, The Beauty Detox Solution, Kimberly Snyder—one of Hollywood's top celebrity nutritionists and beauty experts—shared the groundbreaking program that keeps her A-list clientele in red-carpet shape. Now you can get the star treatment with this guide to the top 50 beauty foods that will make you more beautiful from the inside out. Stop wasting your money on fancy, expensive beauty products and get real results, while spending less at your neighborhood grocery. – Enjoy avocados and sweet potatoes for youthful, glowing skin – Snack on pumpkin seeds for lustrous hair – Eat bananas and celery to diminish under-eye circles With over 85 recipes that taste as good as they make you look, you can finally take charge of your health and beauty—one delicious bite at a time.

One in twenty drinkers in North America have an alcohol dependency problem, and 12% of men and 2.2% of women suffer from a disease that is alcohol-related or die prematurely due to alcohol intake. Statistics show that 85% percent of people in alcohol rehabilitation programs will relapse. This book is a practical addition or alternative to recovery. Learn how to take charge of your life as you read about the author's horrendous true life story and follow her through 31 days of rehabilitation.#xD;#xD;** This book contains mature subject matter and language **

Beauty and the Yeast looks at wine as a dynamic living organism and develops new aesthetic concepts through which to understand these changes. Learn about the vitality of wine and how to taste it in this exploration of wine aesthetics.

NEW YORK TIMES BESTSELLER • From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

Fleischmann is a brand name that everyone recognizes, even if they have never baked bread from scratch, drunk a Fleischmann’s gin and tonic, or used their vinegar and margarine. Charles Fleischmann, in fact, pretty much invented the brand name and this continued recognition is testimonial to his genius. At one time, teenagers around the country ate fresh yeast cakes by the millions to improve their skin, and corporate success was measured in pound of live yeast consumed per capita. And the great Fleischmann distilleries kept America jolly from 1870 to Prohibition and afterward. Charles Fleischmann and his brothers, sons, daughter, and grandsons amassed a fortune that would be easily equivalent to the billionaires of today—and it all started through the scientific husbandry of a tiny one-celled fungus known as yeast. Add sugar and water, and you get alcohol and more yeast—simple—alter it slightly and you get vinegar. Multiply it times a million and you have the beginnings of the modern industrial food industry in America. This book is a snapshot of a unique family from Central Europe that changed the way America cooked. A family business from the Civil War until the start of the Depression, Fleischmann’s created the giant food conglomerate Standard Brands, which was in-turn gobbled up by Nabisco in the 1980s. In its long history, it literally invented the coupon premium, the give-away recipe book, and state fair bake-offs. This is a story of a talented, generous, outrageously successful family, and of a brand name that still conjures up delicious memories of freshly baked bread and a most happy well being. The Fleischmann story is America at its finest.