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Coming to My Senses: The Making of a Counterculture Cook

di Alice Waters

UtentiRecensioniPopolaritàMedia votiCitazioni
21610124,225 (3.47)2
Biography & Autobiography. Cooking & Food. Nonfiction. HTML:The New York Times bestselling and critically acclaimed memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant.
 
When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the indelible mark it would leave on the culinary landscapeâ??Alice least of all. Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity.  Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, she was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories, recipes, photographs, and letters, Coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of
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I wanted to like this book. I greatly admire Alice Waters, and enjoy food memoirs, but this is, quite simply, not well written. ( )
  jilldugaw | Jan 27, 2024 |
I first heard of Alice Waters through the series Salt Fat Acid Heat where Samin Nosrat talked about Chez Panisse and then visited her to make pasta. So it is fascinating to read this book, to go from the people's (often admiring) perspectives of Waters' ambition and skills, to her own retelling of her almost lackadaisical and languorous path to the Waters and Chez Panisse so revered now.

Notable things to me:
1. Waters is hilariously boy-crazy! Falling in love left, right, and centre wherever she goes. I would almost argue that she's similarly girl-crazy the way she introduces her female friends, very focused on their physical attributes!
2. Waters surrounded herself with a good group of like-minded people who inspired her to learn. She managed to incorporate so many aspects of her friendships (or friends' skills) into her passion restaurant, by being so involved in the culture, or counterculture. That even if she hadn't opened an restaurant, her life would have just been as full and so fulfilling in its own right, without this universal public stamp of approval for Chez Panisse.
3. How absolutely lucky Waters was, but also her absolute openness to these opportunities. I can imagine simultaneously how fun yet also frustrating it would be for me to have a friend or close relative like Waters. However, as a reader, fabulous to read of such a charmed life.

As Waters' mother told her, she has lived a life so many have dreamed of. It's such a product of a specific time and place, I truly cannot foresee a similar life trajectory for anyone who can make such a cultural impact. ( )
  kitzyl | Oct 21, 2023 |
Very good ( )
  k6gst | Jun 1, 2023 |
Whether you're interested in the 1960s counterculture aspect of Alice Waters' memoir, or her role as founder of Chez Panisse (the famous Berkeley, CA restaurant) and its impact on the modern food movement, this book is worth your while. Waters tells her life story, growing up in the suburbs of New Jersey, attending college in California, her transformative period in France--and connects all of her life experiences to the founding of Chez Panisse in August 1971.

We would be happier and healthier if we cooked and ate more like the French; if we knew how to use natural ingredients straight from the garden; if we took the time to appreciate good food--rather than settle for fast, easy and cheap. This book doesn't hector the reader, but by suggestion, it tells us a lot about where we've gone wrong as a culture, and the potential for a counter-culture founded on different values to provide a healthy corrective. ( )
  STLreader | Aug 15, 2020 |
A beautiful audiobooks that follows the life and lessons from Alice Waters. I enjoyed the journey. Learning more about the restaurant and the type of lifestyle Alice is trying to embody in her food and restaurant.
I was always surprised when she admits that she did not speak French well, and she has built her restaurant and life upon French and their habits

Quotes and snippets:
I don't know if I fully gave credit where creditwas due on those recipes (adapted in her newspaper column). It's hard with a recipes though because each one is so fluid. And if you change a couple of things in it, it almost becomes your own. But its important to recognize the people and the history and the traditions behind recipes to know what they building upon. (Ch 8)

Alain Ducasse says that 85% of cooking is shopping.....it's going the farmers market or out into your backyard. Finding what's ripe and beautiful and alive and in season. (Ch 8)

A firing is a two way street. The person being fired should be helped to understand that they don't want to be in a place where they are not valued. You need to be in a place where you are cared about and where you care about being. (Ch 10)
  untitled841 | Jul 24, 2019 |
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Biography & Autobiography. Cooking & Food. Nonfiction. HTML:The New York Times bestselling and critically acclaimed memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant.
 
When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the indelible mark it would leave on the culinary landscapeâ??Alice least of all. Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity.  Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, she was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories, recipes, photographs, and letters, Coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of

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