Rebecca Harrington's I'll Have What She's Having: My Adventures in Celebrity PDF

By Rebecca Harrington

ISBN-10: 1101872446

ISBN-13: 9781101872444

A hilarious examine the consuming conduct of the healthy and famous--from Gwyneth's goji berry and quail egg concoctions to Jackie Kennedy's baked potato and Beluga caviar regimen--Rebecca Harrington leaves no cabbage soup unstirred in her wickedly humorous, wildly absurd quest to nutrition just like the stars.

Elizabeth Taylor combined cottage cheese and bitter cream; Madonna subsisted on "sea vegetables;" and Marilyn Monroe drank uncooked eggs whipped with hot milk. the place there's a Hollywood starlet delivering dietary recommendation, there's a vitamin Rebecca Harrington is keen to aim. dealing with a harrowing mixture of fainting spells, acne, and salmonella, Harrington tracks down unlawful haggis to mimic Pippa Middleton, paces her condominium till the wee hours consuming ten vitamin Cokes à l. a. Karl Lagerfeld, and makes an attempt whatever forbiddingly often called the "Salt Water Flush" to channel her internal Beyoncé. Rebecca Harrington hazards kitchen fires and mysterious face rashes, all within the identify of vitamin journalism. Taking cues from famous attractiveness icons like Posh Spice (alkaline!), Dolly Parton (Velveeta!), Sophia Loren (pasta!) and Cameron Diaz (savory oatmeal!), I'll Have What She's Having is totally outstanding, sometimes unappetizing, and continuously outrageously humorous.

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Les comptes ­sacrés des temples doivent donc tenir compte de ces dépenses en grains et en ­farines. Les gâteaux sont évidemment aussi des plaisirs profanes : dans le livre XIV d’Athénée défilent un grand nombre de gâteaux, grecs et romains confondus, de toutes formes et de toutes saveurs. La pâtisserie athénienne, selon Platon qui est lui-même Athénien, était des plus réputées (Platon, Rép. 404 d ). Balles et débris restant sur l’aire à battre iront bien sûr nourrir le ­bétail. Ces résidus sont d’ailleurs parfaits pour insulter l’adversaire, quand il s’agit de le rabaisser au rang de déchets : Aristophane, dans Les Acharniens (502506), se fait le plaisir de comparer les Athéniens aux grains, les étrangers à la balle et les métèques au son : une façon de les assimiler au bétail !

53. Si le mycénien a-to-po-qo correspond au grec classique artokopos, le « boulanger », il faut en déduire que le pain est vieux comme la Grèce et que la profession existait déjà à l’époque mycénienne. Pline condamne le pain d’orge (XVIII, 74), c’était celui des hordearii, ces gladiateurs de classe inférieure à l’estomac solide (XVII), le krithinos artos. Athénée (VII, 304 b) cite Hipponax qui en fait un pain pour les esclaves. Actuellement, le prétendu pain d’orge est pour moitié de froment ou de seigle.

Cit. Chapitre 1 • Les composantes de la triade 25 rancisse pas, étaient parfois ­enduites de cire ou d’argile pour rester bien étanches. L’huile doit être conservée dans l’obscurité pour ne pas s’altérer. Pressoir d’Argilos – Courtoisie de Jacques Perreault - Les sortes d’huile obtenues En fait, les différentes espèces d’oliviers produisaient des huiles aux goûts variés, et la date de la récolte peut en modifier aussi la saveur. De plus, les différentes utilisations demandaient des huiles de qualités différentes : la parfumerie, l’alimentation, l’éclairage n’exigeaient pas toutes l’huile la plus fine.

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I'll Have What She's Having: My Adventures in Celebrity Dieting by Rebecca Harrington


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