Bitter Harvest: A Chef's Perspective on the Hidden Dangers in the Foods We Eat and what You Can Do about it

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Psychology Press, 2000 - Cooking - 278 pages

The legendary Greek figure Orpheus was said to have possessed magical powers capable of moving all living and inanimate things through the sound of his lyre and voice. Over time, the Orphic theme has come to indicate the power of music to unsettle, subvert, and ultimately bring down oppressive realities in order to liberate the soul and expand human life without limits. The liberating effect of music has been a particularly important theme in twentieth-century African American literature.

The nine original essays in Black Orpheus examines the Orphic theme in the fiction of such African American writers as Jean Toomer, Langston Hughes, Claude McKay, James Baldwin, Nathaniel Mackey, Sherley Anne Williams, Ann Petry, Ntozake Shange, Alice Walker, Gayl Jones, and Toni Morrison. The authors discussed in this volume depict music as a mystical, shamanistic, and spiritual power that can miraculously transform the realities of the soul and of the world. Here, the musician uses his or her music as a weapon to shield and protect his or her spirituality. Written by scholars of English, music, women's studies, American studies, cultural theory, and black and Africana studies, the essays in this interdisciplinary collection ultimately explore the thematic, linguistic structural presence of music in twentieth-century African American fiction.


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BITTER HARVEST: A Chef's Perspective on the Hidden Dangers in the Foods We Eat and What You Can Do About It

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A concerned chef puts the food supply under scrutiny and comes up with some bad news about what's wrong with the way we're growing our food and eating it too.Cooper, formerly executive chef at the ... Read full review

Bitter harvest: a chef's perspective on the hidden dangers in the foods we eat and what you can do about it

User Review  - Not Available - Book Verdict

Trained by European chefs who favored exotic dishes, Cooper (A Woman's Place Is in the Kitchen) spent two decades preparing restaurant meals "without accounting for seasonality or a sense of place ... Read full review


A Brief History of Food and Agriculture in America
Agribusiness Controlling Our Food
The Government The Hand That Shapes and Molds Our Food
We Are What We Eat
The Future
Organizations and Resources
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About the author (2000)

Ann Cooper is Executive Chef of The Ross School and was previously Executive Chef of The Putney Inn for the past nine years. She is also the Executive Chef of The Telluride Film Festival and an Industry Services consultant for The Culinary Institute of America.

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