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Corkscrewed: Adventures in the New French Wine Country (At Table)by Robert V Camuto
Synopses & Reviews
Antarctica, the last place on Earth, is not famous for its cuisine. Yet it is famous for stories of heroic expeditions in which hunger was the one spice everyone carried. At the dawn of Antarctic cuisine, cooks improvised under inconceivable hardships, castaways ate seal blubber and penguin breasts while fantasizing about illustrious feasts, and men seeking the South Pole stretched their rations to the breaking point. Today, Antarcticaandrsquo;s kitchens still wait for provisions at the far end of the planetandrsquo;s longest supply chain. Scientific research stations serve up cafeteria fare that often offers more sustenance than style. Jason C. Anthony, a veteran of eight seasons in the U.S. Antarctic Program, offers a rare workaday look at the importance of food in Antarctic history and culture.
Anthonyandrsquo;s tour of Antarctic cuisine takes us from hoosh (a porridge of meat, fat, and melted snow, often thickened with crushed biscuit) and the scurvy-ridden expeditions of Shackleton and Scott through the twentieth century to his own preplanned three hundred meals (plus snacks) for a two-person camp in the Transantarctic Mountains. The stories in Hoosh are linked by the ingenuity, good humor, and indifference to gruel that make Anthonyandrsquo;s tale as entertaining as it is enlightening.
Robert V. Camutos interest in wine turned into a passion when he moved to France and began digging into local soils and cellars. Corkscrewed recounts Camutos journey through Frances myriad regions—and how the journey profoundly changed everything he believed about wine.
The world of great wines was once dominated by great Bordeaux châteaux. As those châteaux were bought up by moguls and international corporations, the heart of French winemaking shifted to the realm of small producers, whose wines reflect the stunning diversity of regional environment, soil, and culture—terroir. In this book we follow Camuto across France as he works harvesting grapes in Alsace, learns about wine and bombs in Corsica, and eats and drinks his way through the worlds greatest bacchanalia in Burgundy. Along the route he discovers a new generation of winemakers who have rejected chemicals, additives, and technologically altered wines. His book charts an odyssey into this new world of French wine, a world of biodynamic winegrowing, herbal treatments, lunar cycles, and grape varieties long ago dismissed as “difficult.” Camutos work is a delightful look beyond the supermarket into the kaleidoscopic world of flavors offered by the true vintners of France.
About the Author
Robert V. Camuto has been a journalist for nearly thirty years. He is a contributor to Wine Spectator and the Washington Post, and his articles have appeared in many other magazines and newspapers. He and his family live in France.
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Cooking and Food » Beverages » Bartending and Liquor