Comfort Food
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Comfort Food
"... Grabs hold of you from the first paragraph and never lets go." - Pam Godwin, NYT Bestselling Author It was just another Tuesday, really. I went to a conference to give a motivational speech for women. I woke up bound to a chair in a cold empty cell. My captor is a beautiful monster, offering me comfort in exchange for my obedience and punishment when I displease him. He has never spoken a single word to me. He has other ways of communicating, of reducing me to the animal who only lives to obey his twisted whims. He may be a monster, but he’s turning me into something not quite human as well, something that hopes some day he’ll say… anything to me. " Dark, provocative, and glaringly honest," H. Turley, Reader Published in March 2010, Comfort Food is considered the Original Dark Romance.
Comfort Food
Now in paperback from the #1 New York Times bestselling author of The Friday Night Knitting Club... Shortly before turning 50, TV cooking show personality Augusta "Gus" Simpson discovers that the network wants to boost her ratings by teaming her with a beautiful, young new co-host. But Gus isn't going without a fight-whether it's off-set with her two demanding daughters, on-camera with the ambitious new diva herself, or after-hours with Oliver, the new culinary producer who's raising Gus's temperature beyond the comfort zone. Now, in pursuit of higher ratings and culinary delights, Gus might be able to rejuvenate more than just her career.
Comfort Food
Author: Michael Owen Jones
language: en
Publisher: Univ. Press of Mississippi
Release Date: 2017-04-14
With contributions by Barbara Banks, Sheila Bock, Susan Eleuterio, Jillian Gould, Phillis Humphries, Michael Owen Jones, Alicia Kristen, William G. Lockwood, Yvonne R. Lockwood, Lucy M. Long, LuAnne Roth, Rachelle H. Saltzman, Charlene Smith, Annie Tucker, and Diane Tye Comfort Food explores this concept with examples taken from Atlantic Canadians, Indonesians, the English in Britain, and various ethnic, regional, and religious populations as well as rural and urban residents in the United States. This volume includes studies of particular edibles and the ways in which they comfort or in some instances cause discomfort. The contributors focus on items ranging from bologna to chocolate, including sweet and savory puddings, fried bread with an egg in the center, dairy products, fried rice, cafeteria fare, sugary fried dough, soul food, and others. Several essays consider comfort food in the context of cookbooks, films, blogs, literature, marketing, and tourism. Of course what heartens one person might put off another, so the collection also includes takes on victuals that prove problematic. All this fare is then related to identity, family, community, nationality, ethnicity, class, sense of place, tradition, stress, health, discomfort, guilt, betrayal, and loss, contributing to and deepening our understanding of comfort food. This book offers a foundation for further appreciation of comfort food. As a subject of study, the comfort food is relevant to a number of disciplines, most obviously food studies, folkloristics, and anthropology, but also American studies, cultural studies, global and international studies, tourism, marketing, and public health.