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Page - Kitchen Creativity

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Have you ever wondered what life was like for domestic servants, the etiquette involved during upper class banquets, or simply wished for a glimpse of day-to-day life in the Victorian kitchen? During the nineteenth century, the kitchen was a place where culinary worlds collided, bridging the gap between social classes. From the rural cottage to the well-staffed country house, Karen Foy takes readers on an entertaining and informative journey through a lost culinary world, uncovering the customs and traditions surrounding some of Britains best loved dishes. Discover nineteenth century tips, tec.;Cover; Title Page; Copyright Page; Contents; Introduction; Chapter 1: The Rural Revolution: Feast and Famine; Chapter 2: The Heart of the Home: Inside the Cottage Kitchen; Chapter 3: Country Matters; Chapter 4: Preserving Produce; Chapter 5: Regional & Seasonal Cuisine; Chapter 6: Domestic Duties: Life in Service; Chapter 7: Culinary Creativity; Chapter 8: Food from the Empire; Chapter 9: The Professionals; Chapter 10: The Country House Garden; Conclusion: Changing Times; Tracing Food Industry Forebears; Timeline; Bibliography.

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The Vegetarian Flavor Bible The Food Lovers Guide to Wine The Flavor Bible - photo 1

The Vegetarian Flavor Bible

The Food Lovers Guide to Wine

The Flavor Bible

What to Drink with What You Eat

Becoming a Chef

The New American Chef

Chefs Night Out

Dining Out

Culinary Artistry

Copyright 2017 by Karen Page

Photographs 2017 by Andrew Dornenburg

Hachette Book Group supports the right to free expression and the value of copyright. The purpose of copyright is to encourage writers and artists to produce the creative works that enrich our culture.

The scanning, uploading, and distribution of this book without permission is a theft of the authors intellectual property. If you would like permission to use material from the book (other than for review purposes), please contact permissions@hbgusa.com. Thank you for your support of the authors rights.

Little, Brown and Company
Hachette Book Group
1290 Avenue of the Americas, New York, NY 10104
littlebrown.com

First ebook edition: October 2017

Little, Brown and Company is a division of Hachette Book Group, Inc. The Little, Brown name and logo are trademarks of Hachette Book Group, Inc.

The publisher is not responsible for websites (or their content) that are not owned by the publisher.

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Cover design by Lucy Kim

ISBN 978-0-316-26778-6

E3-20171009-JV-NF

For the Creative Force in the universewhich is known by many names including - photo 2

For the Creative Force in the universewhich is known by many names, including consciousness (neuroscience), the Unified Field (physics), and God (religion). May everyone who buys and reads this book be blessed with extraordinary creativity for good.

KITCHEN a room in which food and drink are prepared and cooking is done - photo 3

KITCHEN:
a room in which food and drink are prepared and cooking is done

CREATIVITY:
the ability to conceive ideas and/or make things that are original, meaningful, and surprising

WHY CREATIVITY MATTERS Food is our common ground a universal experience - photo 4
WHY CREATIVITY MATTERS

Food is our common ground, a universal experience.

JAMES BEARD

Creativity is a central source of meaning in our lives Most of the things that are interesting, important, and human are the results of creativity.

MIHALY CSIKSZENTMIHALYI,
positive psychologist and bestselling author of Creativity and Flow

The only thing as fundamental as food to our livesour pleasure as well as our survivalis creativity. We must eat to live, but our ingenuity in generating solutions is arguably the single most important ability human beings possess.

This is true not only personally but professionally. Creativity was cited by 60 percent of CEOs polled as the single most important leadership quality for success in business, ahead of even integrity (52 percent) and global thinking (35 percent), according to a study cited in Fast Company . Only one in four people believes they are living up to their creative potential, according to a 2012 Adobe study.

Beyond being a tool for survival and a source of meaning, the act of creation is a source of meaning that can bring us our greatest joys.

During graduate school, my then-boyfriend, Andrew, was working in the restaurant businesswhich I made the focus of my independent studies. I was fascinated by restaurants, and especially by professional chefs, whom I saw as unique hybrids of artists, entrepreneurs, and activists. By the late 1980s, I came to recognize the emerging cultural importance of chefs as among the most influential creative professionals of our time. This inspired me to radically change my life path to study chefs and their work in depth. My obsession was so all-encompassing, I even married one.

As I interacted with the worlds leading chefs, I saw brilliance. I tasted genius. I sensed mystery. Among the most remarkable gifts of great chefs, I discovered, is exceptional sensory acuityextraordinary senses of taste and smell, to be sure, but also finely honed senses of touch, sight, and hearing. New Orleans chef Susan Spicer shared:

Ive really developed my eyes so that I can look at something three feet away and say that needs rinsing off or that doesnt look fresh to me. I know when someone puts something in a saut pan and it doesnt make a noise that the pan wasnt hot enough. I listen when someone is chopping an onion and its going crunchI know without looking that that person needs to sharpen their knife. I listen when Im making a sauce in a blender, and I know if the sauce has broken by the sound.

But in addition to developing these powers of sensory perception, there seemed to be something more going onsomething Andrew and I were at a bit of a loss to describe in our first book. We wrote in Becoming a Chef (1995):

An experienced chefs greatness is often evidenced by his or her development of a sixth sense when it comes to cooking, and many of the chefs we interviewed alluded to this ability in some regard. Over time, they have developed the ability to cook at a more intuitive level, for lack of a better description.

We referred to leading chefs extrasensory perception, which allowed them to taste with their other senses.

Even at that time, it was clear that there were forces at work beyond our full comprehension that resulted in leading chefs extraordinary talents in the kitchen. Their experiences had honed not only their five outer senses. I came to believe the very best to be masters of their inner sensestheir ability to see without actually seeing, to smell without actually smelling, to taste without actually tasting, and to bring an extraordinary breadth, depth, precision, immediacy, and intensity of perception to their cooking that I hadnt known was possible.

Besides the five senses and the central sense, Aristotle recognizes other faculties [including imagination] that later came to be grouped together as inner senses.

from the book Ancient Philosophy , edited by Brian Duignan

Philosophers, starting with Aristotle, have enumerated and characterized the inner senses differently. However, centuries later, the concept of inner senses serves as a metaphor for the interior capabilities that allow us to perceive that which is too subtle to be grasped by the outer senses. Simply put, they suggest direction for our creative attention, energy, and will.

Sense data alone do not produce insight or understanding of any kind. Ideas produce insight and understanding, and the world of ideas lies within us.

Inner individual authentic perception is the only source of real knowledge.

E.F. SCHUMACHER,
A Guide for the Perplexed

Chefs may be the most perceptive professionals I have encountered. They can learn to harness their inner senses to fuel extraordinary creativity in the kitchen. This book shares the secrets of tapping those inner sensesas well as marshalling the power of finely honed outer senses. This one-two punch can unlock your abilities as a cook to perform kitchen alchemyturning common ingredients into something precious. Even now, knowing many chefs secrets, it still strikes me as magical.

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