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Burn the Ice: The American Culinary Revolution and Its End
(OverDrive MP3 Audiobook, OverDrive Listen)

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Published:
Penguin Random House Audio Publishing Group 2019
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Description
"Inspiring" —Danny Meyer, CEO, Union Square Hospitality Group; Founder, Shake Shack; and author, Setting the Table James Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American diningOver the past decade, Kevin Alexander saw American dining turned on its head. Starting in 2006, the food world underwent a transformation as the established gatekeepers of American culinary creativity in New York City and the Bay Area were forced to contend with Portland, Oregon. Its new, no-holds-barred, casual fine-dining style became a template for other cities, and a culinary revolution swept across America. Traditional ramen shops opened in Oklahoma City. Craft cocktail speakeasies appeared in Boise. Poke bowls sprung up in Omaha. Entire neighborhoods, like Williamsburg in Brooklyn, and cities like Austin, were suddenly unrecognizable to long-term residents, their names becoming shorthand for the so-called hipster movement. At the same time, new media companies such as Eater and Serious Eats launched to chronicle and cater to this developing scene, transforming nascent star chefs into proper celebrities. Emerging culinary television hosts like Anthony Bourdain inspired a generation to use food as the lens for different cultures. It seemed, for a moment, like a glorious belle epoque of eating and drinking in America. And then it was over.To tell this story, Alexander journeys through the travails and triumphs of a number of key chefs, bartenders, and activists, as well as restaurants and neighborhoods whose fortunes were made during this veritable gold rush—including Gabriel Rucker, an originator of the 2006 Portland restaurant scene; Tom Colicchio of Gramercy Tavern and Top Chef fame; as well as hugely influential figures, such as André Prince Jeffries of Prince's Hot Chicken Shack in Nashville; and Carolina barbecue pitmaster Rodney Scott. He writes with rare energy, telling a distinctly American story, at once timeless and cutting-edge, about unbridled creativity and ravenous ambition. To "burn the ice" means to melt down whatever remains in a kitchen's ice machine at the end of the night. Or, at the bar, to melt the ice if someone has broken a glass in the well. It is both an end and a beginning. It is the firsthand story of a revolution in how Americans eat and drink.
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Format:
OverDrive MP3 Audiobook, OverDrive Listen
Edition:
Unabridged
Street Date:
07/09/2019
Language:
English
ISBN:
9781984888891
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Citations
APA Citation (style guide)

Kevin Alexander. (2019). Burn the Ice: The American Culinary Revolution and Its End. Unabridged Penguin Random House Audio Publishing Group.

Chicago / Turabian - Author Date Citation (style guide)

Kevin Alexander. 2019. Burn the Ice: The American Culinary Revolution and Its End. Penguin Random House Audio Publishing Group.

Chicago / Turabian - Humanities Citation (style guide)

Kevin Alexander, Burn the Ice: The American Culinary Revolution and Its End. Penguin Random House Audio Publishing Group, 2019.

MLA Citation (style guide)

Kevin Alexander. Burn the Ice: The American Culinary Revolution and Its End. Unabridged Penguin Random House Audio Publishing Group, 2019.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Date Added:
Jul 03, 2019 15:40:21
Date Updated:
Jul 13, 2020 16:11:57
Last Metadata Check:
Jul 07, 2020 06:34:59
Last Metadata Change:
Mar 30, 2020 21:12:17
Last Availability Check:
Jul 07, 2020 06:35:03
Last Availability Change:
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Last Grouped Work Modification Time:
Jul 13, 2020 16:10:12

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fullDescription
"Inspiring" —Danny Meyer, CEO, Union Square Hospitality Group; Founder, Shake Shack; and author, Setting the Table

James Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American dining

Over the past decade, Kevin Alexander saw American dining turned on its head. Starting in 2006, the food world underwent a transformation as the established gatekeepers of American culinary creativity in New York City and the Bay Area were forced to contend with Portland, Oregon. Its new, no-holds-barred, casual fine-dining style became a template for other cities, and a culinary revolution swept across America. Traditional ramen shops opened in Oklahoma City. Craft cocktail speakeasies appeared in Boise. Poke bowls sprung up in Omaha. Entire neighborhoods, like Williamsburg in Brooklyn, and cities like Austin, were suddenly unrecognizable to long-term residents, their names becoming shorthand for the so-called hipster movement. At the same time, new media companies such as Eater and Serious Eats launched to chronicle and cater to this developing scene, transforming nascent star chefs into proper celebrities. Emerging culinary television hosts like Anthony Bourdain inspired a generation to use food as the lens for different cultures. It seemed, for a moment, like a glorious belle epoque of eating and drinking in America. And then it was over.
To tell this story, Alexander journeys through the travails and triumphs of a number of key chefs, bartenders, and activists, as well as restaurants and neighborhoods whose fortunes were made during this veritable gold rush—including Gabriel Rucker, an originator of the 2006 Portland restaurant scene; Tom Colicchio of Gramercy Tavern and Top Chef fame; as well as hugely influential figures, such as André Prince Jeffries of Prince's Hot Chicken Shack in Nashville; and Carolina barbecue pitmaster Rodney Scott.

He writes with rare energy, telling a distinctly American story, at once timeless and cutting-edge, about unbridled creativity and ravenous ambition. To "burn the ice" means to melt down whatever remains in a kitchen's ice machine at the end of the night. Or, at the bar, to melt the ice if someone has broken a glass in the well. It is both an end and a beginning. It is the firsthand story of a revolution in how Americans eat and drink.
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      • premium: True
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      • content: Narrator Holter Graham's conversational style is perfect for this look at the American food boom of the twenty-first century. This well-researched history focuses on a handful of trendsetting chefs and restaurants to tell the story of how social media, television, cultural movements, and global flavors changed Americans' answer to the age-old question: What's for dinner? Graham infuses his delivery with a range of moods to convey, for example, the chefs' passion for their work, frustration with its challenges, struggles with substance abuse, and joys of success and recognition. Listeners meet Anja and Emily Mitra, who brought Indian food to the Bay Area; learn how Gabriel Rucker helped make Portland, Oregon, a food destination; and gain insight into Pioneer Woman Ree Drummond's background. C.B.L. � AudioFile 2019, Portland, Maine
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"Inspiring" —Danny Meyer, CEO, Union Square Hospitality Group; Founder, Shake Shack; and author, Setting the Table

James Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American dining

Over the past decade, Kevin Alexander saw American dining turned on its head. Starting in 2006, the food world underwent a transformation as the established gatekeepers of American culinary creativity in New York City and the Bay Area were forced to contend with Portland, Oregon. Its new, no-holds-barred, casual fine-dining style became a template for other cities, and a culinary revolution swept across America. Traditional ramen shops opened in Oklahoma City. Craft cocktail speakeasies appeared in Boise. Poke bowls sprung up in Omaha. Entire neighborhoods, like Williamsburg in Brooklyn, and cities like Austin, were suddenly unrecognizable to long-term residents, their names becoming shorthand...
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