Eating Out

Discover a playful new take on Middle Eastern cuisine with more than 100 fresh, flavorful recipes. "Finally! Eden Grinshpan is letting us in on her secrets of her healthful and deliriously delicious cooking."--Bobby Flay Eden Grinshpan's accessible cooking is full of bright tastes and textures that reflect her Israeli heritage and laid-back but thoughtful style. In Eating Out Loud, Eden introduces readers to a whirlwind of exciting flavors, mixing and matching simple, traditional ingredients in new ways: roasted whole heads of broccoli topped with herbaceous yogurt and crunchy, spice-infused dukkah; a toasted pita salad full of juicy summer peaches, tomatoes, and a bevy of fresh herbs; and babka that becomes pull-apart morning buns, layered with chocolate and tahini and sticky with a salted sugar glaze, to name a few. For anyone who loves a big, boisterous spirit both on the plate and around the table, Eating Out Loud is the perfect guide to the kind of meal--full of family and friends eating with their hands, double-dipping, and letting loose--that you never want to end.

Eating Out, first published in 2000, is a fascinating study of the consumption of food outside the home, based on extensive original research carried out in England in the 1990s. Reflecting the explosion of interest in food, ranging from food scares to the national obsession with celebrity chefs, the practice of eating out has increased dramatically over recent years. Through surveys and intensive interviews, the authors have collected a wealth of information into people's attitudes towards, and expectations of, eating out as a form of entertainment and an expression of taste and status. Amongst other topics they examine social inequalities in access to eating out, social distinction, interactions between customers and staff, and the economic and social implications of the practice. Eating Out will be a valuable resource to academics, advanced students and practitioners in the sociology of consumption, cultural studies, social anthropology, tourism and hospitality, home economics, marketing, and the general reader.

Focuses on how to choose foods when eating out following the dietary guidelines for nutritional health.

This entertaining and humourous book is laid out in twelve country chapters - each chapter detailing recipes and suggesting menus, from that country, thus effectively giving you a choice of twelve ethnic restaurants to imitate. The countries are: Great Britain, France, Italy, Spain, Morocco, Greece, Turkey, Goa, India, Thailand, China and North America. Within each chapter are detailed recipes using that country's local ingredients, allowing the choice to construct a one, two or three course ethnic meal - Firstly a soup and starter, then a choice between fish or shellfish in a seafood section. For the main course choice recipes are provided using the following as their dominant ingredient: Beef, Lamb, and Pork (where permitted) Chicken, Game, Offal and a Veggie option. Finally a pudding recipe is offered. Penned by a retired grumpy Old Man as a guide for fellow harassed males allowing them to transport and manufacture their favorite cuisine to their own dining room - instead of traveling miles to find an ethnic restaurant in which to spend a fortune on grub they can easily cook themselves - saving a good few quid and allowing them to do their impression of the late and much lamented Keith Floyd, without worrying about the boys in blue on the way home, also putting them on their bride's team, providing they clean up after themselves in HER kitchen...

ABOUT THE BOOK Eating out is very popular in Germany, Austria and Switzerland. Like the language itself, German food is well-known for being hearty, no-nonsense, satisfying fare, you certainly won't go hungry while you're in a German-speaking country especially if you make use of some of the useful phrases in this short book. Traditionally, lunch, or Mittagessen, is the largest meal of the day in Germany, while dinner, Abendessen, tends to be smaller. Dinner is usually some time between 6pm and 9pm, although in major cities like Vienna restaurants often stay open until the early hours. Much of the food known outside Germany, Austria and Switzerland as typical German fare is actually Bavarian or Austrian. Meat is very popular, particularly beef (Rindfleisch), chicken (Huhnchen), and pork (Schweinefleisch). Sausages are especially popular, and offal is commonly served. Meat is often accompanied by pickled cabbage (Sauerkraut) rather than fresh vegetables or salad. There are some notable differences between North Germany and South Germany, Austria and Switzerland. In northern Germany fish is very popular. In some parts of Austria, migration from Turkey and Northern Africa has meant an increase in the availability of these cuisines. Good Austrian chains to try include Rosenberger, Schnitzelhaus, Wienerwald, and Nordsee (mainly fresh seafood). Most areas have their own local specialties, and words may differ between regions. In Berlin, you will often find Bulette (meatballs) and grilled sausages called Currywurst. A "Berliner Weisse mit grunem Schuss" is light beer with a shot of syrup; "Schrippe" is a small round bun; "Stulle" is a sandwich; "Broiler" is grilled chicken. In some areas of Austria and Bavaria (southern Germany), desserts are a major feature, with apple strudel (Apfelstrudel) and Konigstorte, a rum-flavored fruit cake particularly good. If you're ever in Vienna, make sure you try the Sachertorte, a local specialty of a particularly "lecker" (delicious) chocolate tart. EXCERPT FROM THE BOOK In many ways, German is like English in its pronunciation, and words are often pronounced in the same way as in English. "Bier," for example, is pronounced "beer", "Kaffee" is "cafe," and "Fisch" is "fish." Many German words have ch in the middle or at the end, and in the south and Austria, it's usually pronounced like a hard "sh" sound in the middle of a word. In the north, the "ch" is often pronounced like a very soft "k", not unlike the traditional ending of the Scottish word "loch." The pronunciation of some vowels is modified by umlauts, the two little dots that you sometimes see over the letters "a", "o" or "u." The easiest way to understand what happens is to remove the "a", "o" or "u" and replace it with "ae," "oe" or "ue." Buy a copy to keep reading! CHAPTER OUTLINE 250 Useful German Phrases while Eating Out in Restaurants + Introduction + Some rules on pronunciation + Some general phrases + Scenario One - Finding a restaurant of your choice + ...and much more

AS READ ON BBC RADIO 4 BOOK OF THE WEEK. The fascinating story of how we have gone out to eat, from the ancient Romans in Pompeii to the luxurious Michelin-starred restaurants of today. Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of the dining scene, this is a romp through history as we meet the characters and discover the events that shape the way we eat today. Sitwell, restaurant critic for the Daily Telegraph and famous for his acerbic criticisms on the hit BBC show MasterChef, tackles this enormous subject with his typical wit and precision. He spies influences from an ancient traveller of the Muslim world, revels in the unintended consequences for nascent fine dining of the French Revolution, reveals in full hideous glory the post-Second World War dining scene in the UK and fathoms the birth of sensitive gastronomy in the US counterculture of the 1960s. This is a story of the ingenuity of the human race as individuals endeavour to do that most fundamental of things: to feed people. It is a story of art, politics, revolution, desperate need and decadent pleasure. Sitwell, a familiar face in the UK and a figure known for the controversy he attracts, provides anyone who loves to dine out, or who loves history, or who simply loves a good read with an accessible and humorous history. The Restaurant is jam-packed with extraordinary facts; a book to read eagerly from start to finish or to spend glorious moments dipping in to. It may be William Sitwell’s History of Eating Out, but it’s also the definitive story of one of the cornerstones of our culture.

The average American will eat out at a restaurant five times this week, and while there are healthy choices available at restaurants, it's not always clear what they are. Fortunately, Hope S. Warshaw has created the ultimate guide to eating healthy—and eating well—in restaurants for people with diabetes, prediabetes, heart health, or those just looking to lose a few pounds. In Eat Out, Eat Well, Hope has created individual strategy guides for a wide variety of cuisines, ranging from everyday burger shops to ethnic choices. Each style of restaurant includes healthy meal options, which recommend certain dishes and portion sizes. There's information on what to avoid and how to go about the making special requests. Each restaurant style also includes nutrient counts to help identify healthy choices. For anyone trying to manage their diabetes but looking to have dinner out, this is an indispensable guide.

Eat safe gluten-free and allergy-free meals in your home and at restaurants around the corner or anywhere across the globe Packed with everything you need to know to prepare meals or navigate a menu in any eating establishment, Let's Eat Out Around the World Gluten Free and Allergy Free is an easy-to-use resource that helps you to: Confidently avoid meals with gluten, wheat, corn, dairy, egg, fish, peanut, shellfish, soy, and tree nuts Discover over 175 dishes across six ethnic cuisines including French, Indian, Italian, Mexican, Chinese, and Thai plus traditional American steak and seafood options Understand ingredients, food preparation, hidden allergens, and cross-contact Ask the right questions and order safe meals with or without gluten-free menus and food allergy charts Plan trips, holidays, and business travel with detailed guidelines for snacks, airlines, hotels, and cruise lines Explore overseas destinations with chef translation cards, airline meal codes, and international travel tips