The Nameless Restaurant

There is a restaurant in Toronto. Its entrance is announced only by a simple, unadorned wooden door, varnished to a beautiful shine but without paint, hidden beside dumpsters and a fire escape. There is no sign, no indication of what lies behind the door. If you do manage to find the restaurant, the décor is dated and worn. Homey, if one were to be generous. The service is atrocious, the proprietor a grouch. The regulars are worse: silent, brooding, and unfriendly to newcomers. There is no set menu, alternating with the whim and whimsy of the owner. The selection of wine and beer is sparse or non-existent at times, and the prices for everything outrageous. There is a restaurant in Toronto that is magically hidden, whose service is horrible, but whose food is divine. This is the story of the Nameless Restaurant. From the bestselling author of The System Apocalypse and A Thousand Li comes The Nameless Restaurant, a cozy cooking fantasy perfect for fans of Travis Baldree's Legends & Lattes and Junpei Inuzuka's Restaurant to Another World.

A young girl from the modern society had transmigrated to the body of the ancient Grand Preceptor's daughter. The moment she woke up, she found out that she was about to marry a prince she had never met. What a joke, I haven't even brushed my teeth or washed my face. I've just arrived, and you're telling me to get married all of a sudden? There wasn't even a door! I can't beat you, so won't I run?!

Delve into the memories, meals, and the men and women behind Fairfield's' beloved former dining spots. Since the city's incorporation in 1903, Fairfield's restaurants have reflected the simple tastes of suburban life, serving up good food and great times at places like the Firehouse Deli-Café, the Hi-Fi Drive-In and beyond. Longtime residents knew the best Mexican food north of Tijuana could be found at Dan & Ruth's Café, and Voici, where the movers and shakers met, claimed the crown as swankiest spot in town. Smorga Bob's, the buffet-style family restaurant where locals could let their hair down and get their grub on, is missed to this day. Join longtime Daily Republic columnist and accidental local historian Tony Wade on a delicious tour of bygone eateries.

Culinary Aesthetics and Practices in Nineteenth-Century American Literature examines the preponderance of food imagery in nineteenth-century literary texts. Contributors to this volume analyze the social, political, and cultural implications of scenes involving food and dining and illustrate how "aesthetic" notions of culinary preparation are often undercut by the actual practices of cooking and eating. As contributors interrogate the values and meanings behind culinary discourses, they complicate commonplace notions about American identity and question the power structure behind food production and consumption.

Food and the Novel in Nineteenth-Century America revolves around the 1840 presidential election when, according to campaign slogans, candidates were what they ate. Skillfully deploying the rhetoric of republican simplicity—the belief that plain dress, food, and manners were signs of virtue in the young republic—William Henry Harrison defeated Martin Van Buren by aligning the incumbent with the European luxuries of pâté de foie gras and soupe à la reine while maintaining that he survived on “raw beef without salt.” The effectiveness of such claims reflected not only the continuing appeal of the frontier and the relatively primitive nature of American cooking, but also a rhetorical struggle to define how eating habits and culinary practices fit into ideas of the American character. From this crucial mid-century debate, the book’s argument reaches back to examine the formation of the myth of republican simplicity in revolutionary America and forward to the popularization of cosmopolitan sophistication during the Gilded Age. Drawing heavily on cookbooks, domestic manuals, travel writing, and the popular press, this historical framework structures a discussion of ways novelists use food to locate characters within their fictional worlds, evoking or contesting deeply held social beliefs about gender, class, and race. In addition to mid-century novelists like Hawthorne, Melville, Stowe, and Warner, the book examines popular and canonical novels by writers as diverse as Lydia Maria Child, James Fenimore Cooper, Susanna Rowson, Catharine Sedgwick, Mark Twain, Edith Wharton, and Harriet Wilson. Some of these authors also wrote domestic manuals and cookbooks. In addition, McWilliams draws on a wide range of such work by William Alcott, Catharine Beecher, Eliza Leslie, Fannie Merrit Farmer, Maria Parloa, and others.

Winner of the Louis Gottschalk Prize Winner of the Thomas J. Wilson Memorial Prize “Witty and full of fascinating details.” —Los Angeles Times Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today. This is a book about the French revolution in taste—about how Parisians invented the modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, the new genre of gastronomic literature worked within the strictures of the Napoleonic state to transform restaurants yet again, this time conferring star status upon oysters and champagne. “An ambitious, thought-changing book...Rich in weird data, unsung heroes, and bizarre true stories.” —Adam Gopnik, New Yorker “[A] pleasingly spiced history of the restaurant.” —New York Times “A lively, engrossing, authoritative account of how the restaurant as we know it developed...Spang is...as generous in her helpings of historical detail as any glutton could wish.” —The Times

With Magic Comes Mayhem For the Nameless Restaurant, once a discreet hole-in-the-wall meant for a cast of supernatural regulars, the increasing levels of background magic has brought with it that most dreadful of locusts - new customers. The staff of the Nameless Restaurant are finding the influx of new customers - both mortal and magical - to be a challenge. They're reaching a breaking point and something has to give. The only question is, will it be Mo Meng's rules on magic or the restaurant itself? Thaumaturgic Tapas is the third standalone book in the cozy cooking fantasy series Hidden Dishes. The Hidden Dishes series is a cozy cooking fantasy perfect for fans of Travis Baldree's Legends & Lattes and Junpei Inuzuka's Restaurant to Another World. Written by bestselling author Tao Wong, his other series include the System Apocalypse, A Thousand Li, Hidden Wishes and Adventures on Brad series.

A career counselor's guide to overhauling a resume, including the world's first "Resume Rater and Resume Quality Index," real-life success stories, and more than 25 before-and-after samples.