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66 books match the query 'Year' and 3 start with s
San Camilo, 1936
The Eve, Feast, and Octave of St. Camillus of the Year 1936 in MadridCamilo José Cela
Duke University Press, 1991
A story of history as it happens, by turns confusing and startingly clear, echoing with news and rumors, defined by grand gestures and intimate pauses, the novel leads the reader into the ordinary life of extraordinary times. Beginning on the eve of the Spanish Civil War, San Camilo, 1936 follows a twenty-year-old student’s attempts to sort out his private affairs (sex, money, career) in the midst of the turmoil overtaking his country. In vivid and richly textured prose that distinguishes Cela’s work, the emotional reality of civil war takes on a vibrant immediacy that is humorous, tender, and ultimately transforming as a young man tries to come to terms with the historical moment he inhabits—and hopes to survive.
Readers new to Cela will find in this novel ample reason for the author’s growing reputation among audiences worldwide.
Satyr Square
A Year, a Life in RomeLeonard Barkan
Northwestern University Press, 2008
Part memoir, part literary criticism, part culinary and aesthetic travelogue, this loving reflection is a poignant, funny narrative about an American professor spending a year in Rome. A scarred veteran of academic culture wars retreating to a cradle of culture, Barkan is at first hungry, lonely, and uncertain of his intellectual mission. But soon he is appointed unofficial mascot of an eccentric community of gastronomes, becomes virtually bilingual, and falls in love. As the year progresses, he finds his voice as a writer, loses his lover, and definitively returns to America with heart, mind, and body. His memoir is the celebration of a life lived in the uncanny spaces where art and real people intersect.
Barkan’s reminiscence is not just about the Renaissance and ancient statuary, or Shakespeare and Mozart, Charles Bukowski and Paul de Man, eggplant antipasto and Brunello di Montalcino, foot fetishism and sulfur baths. At the heart of the narrative—beneath that beguiling surface of irony, humor, and misdirection—is a man of genuine ardor, struggling with what it means to be a homosexual and a Jew, trying to rediscover or reinvent his own intellectual passions. Hilarious, erudite, and lusciously rendered, Satyr Square gives us the whole of a life made up from fragments of Italy, art, food, and longing.
Scandinavian Feasts
Celebrating Traditions throughout the YearBeatrice Ojakangas
University of Minnesota Press, 2001
The definitive word on sumptuous Scandinavian cooking, now in paperback!
Drawing upon her rich knowledge of Scandinavian cuisine and culture, expert chef and veteran writer Beatrice Ojakangas presents a multitude of delicious yet remarkably simple recipes in this cookbook classic, available in paperback for the first time. Scandinavian Feasts features the cuisine of Denmark, Norway, Sweden, and Finland, and it includes menus made up of a bounty of appetizers, drinks, smorgasbord, meats, fish, soups, vegetables, desserts, and breads. Easily as engaging as the dishes themselves, each recipe comes with an introduction that explains the cultural importance of the feast and details its seasonal significance.
During the long, dark Scandinavian winter, the meals tend to be hearty and substantial. In Sweden and western Finland, a traditional Thursday lunch consists of pea soup and pancakes. A typical winter dinner might include Danish crackling roast pork with sugar-browned potatoes topped off with an irresistible ice cream cake. Christmastime gatherings, in particular, are often a chance to celebrate with a cup of hot glogg or Swedish punch. When the winter is finally over, the seemingly endless summer days are savored along with the fresh fruits and vegetables that are hard to find after the short growing season. During the white nights of Sweden and Norway, it is customary to serve a midnight supper after a concert or the theater, while a special occasion such as a baptism or anniversary might call for a feast of dill-stuffed whole salmon followed by kransekake, a beautiful towering ring cake of ground almonds.No matter what your level of expertise as a cook, the recipes are easy to use. The ingredients are commonly found in most grocery stores. Scandinavian Feasts is sure to delight enthusiasts of Scandinavian culture and lovers of fine food everywhere.Beatrice Ojakangas is the author of two dozen cookbooks, including The Great Scandinavian Baking Book (1999), also published by the University of Minnesota Press. Her articles have been published in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child and Martha Stewart’s Living. She lives in Duluth, Minnesota.