Harrys Bar or Dictionary of Nutraceuticals and Functional Foods

Harry's Bar: The Life and Times of the Legendary Venice Landmark

Author: Arrigo Oharryy Cipriani

A meeting place for writers, artists, models, stars of stage, screen, and corporate boardrooms, a luxurious restaurant whose fabulous concoctions and timeless decor have often been imitated but never matched, Harry's Bar in Venice has remained one of the world's most renowned watering holes for more than sixty years. Here for the first time is the history of this most venerable of saloons, as entrenched a fixture of the Venetian landscape as the Doge's Palace, the Basilica, and the Piazza San Marco. Beginning with its founding in 1931 by a humble but enterprising Venetian barman named Giuseppe Cipriani and a wealthy American named Harry Pickering, we follow Giuseppe and his son Arrigo through World War II, when Harry's Bar was requisitioned by the fascists and turned into a mess hall for Mussolini's navy, while the real festive meals were served at the Cipriani house; the raucous liberation in 1945, when Allied Army officers took up virtual residence at the bar and tossed Giuseppe around the dining room like a rugby ball; and up through the postwar years, when Harry's Bar became a virtual club for the world's glitterati. Here too are the stories behind the Ciprianis' great inventions, from the "carpaccio" appetizer, which has become a generic term for thinly sliced raw meat or raw fish with a white sauce, to the bellini, the now famous pink cocktail made of pureed white peaches and Italian champagne. The author also treats us to the adventures and misadventures of Harry's New York nephews, Harry Cipriani on Fifth Avenue, the only restaurant that was ever stolen from its director between lunch and dinner, and the Bellini in the old Taft Hotel.

Publishers Weekly

At the height of its fame, before and just after WWII, Harry's Bar in Venice was one of the most popular watering places in Europe. There was a mystique about itcompounded of excellent food and drink, a comfortable atmosphere and the warmth of its host, Giuseppe Ciprianithat attracted a clientele of international celebrities. His son, Arrigo, who took over from his father and is also a novelist (Heloise and Bellinis), chats about its history, the specialties of the house and some of its more eccentric or famous clientele. Hemingway, Capote, Orson Welles, Barbara Hutton, Valentina, the Aga Khan and various European royals make brief and not memorable appearances here, as do other regulars. But much of this memoir focuses on the financial deals and problems of other less famous Cipriani hostelries in Giudecca, Torcello and New York City. The author is at his best when he ruminates about the preferred shape of a table, the difference between snobbery and genuine luxury and the fad for "light" cuisine. But, though often entertaining, this will burden no one with its depth or style or revelations, and it suffers by comparison with more notably literary innkeepers' memoirs. Photos. (Oct.)

Library Journal

Arrigo Cipriani is the son of Giuseppe Cipriani, the founder of Harry's Bar, a successful Venice restaurant and frequent destination of the rich and famous during the Forties and Fifties. Cipriani is a frequent contributor to Italian magazines and a published novelist, so his style is interesting and informative, not unwieldy or too technical. He describes in a lively fashion his father's early training in grand hotel restaurants and the decisions he made on the type of cuisine, furniture, tableware, and, most important, the proper manner to use with guests (accommodating but not servile) in his new establishment. Those looking for kiss-and-tell revelations about such frequent patrons as Ernest Hemingway, Orson Welles, the Aga Khan, or other members of cafe society will be disappointed. As Cipriani points out, a successful restaurateur is discreet. Later chapters tell the story of the construction and operation of Cipriani's, the New York counterpart of Harry's Bar. Black-and-white illustrations of the restaurants and some of their most famous patrons are included. Suitable for collections specializing in famous restaurants and landmarks of high society.Mary Ann Parker, California Dept. of Water Resources Law Lib., Sacramento

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Dictionary of Nutraceuticals and Functional Foods

Author: N A Michael Eskin

Health professionals are recognizing the major role that nutraceuticals play in health enhancement. As a result, there is a dramatic increase in research aimed at identifying new functional foods and nutraceuticals. There is not, however, a single source that presents this research in a thorough and accessible manner. Comprehensive and complete, the Dictionary of Nutraceuticals and Functional Foods is the first reference of its kind written explicitly for this rapidly developing field.
The book provides clearly written, concise, science-based information on over 470 nutraceutical and functional food products and compounds. Each entry lists the most current information on the product or compound and its role in the promotion of health or the prevention of disease, as well as peer-reviewed literature references. In addition, this thorough reference contains 172 chemical structures, 102 figures, 73 schemes, and 64 tables to facilitate recognition and understanding.
Concise and accessible, the Dictionary of Nutraceuticals and Functional Foods is a convenientsingle source reference that defines the most commonly used terms in the field of nutraceuticals and functional foods.