Taste of the West PDF Download

Author: Oliver Akamnonu
Publisher: Xlibris Corporation
ISBN: 145359521X
Category : Fiction
Languages : en
Pages : 265

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Author: Anita Krajeski
Publisher: Chicago Review Press
ISBN: 9780914091882
Category : Travel
Languages : en
Pages : 104

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Cooking-with-beer cookbook from the Coors beer company.

Author: Shelagh Delaney
Publisher: Heinemann
ISBN: 9780435232993
Category : Drama
Languages : en
Pages : 106

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The classic play about the complex, conflict ridden relationship between a teenage girl and her mother - Includes notes and assignments suggestions.

Author: Camille Bégin
Publisher: University of Illinois Press
ISBN: 025209851X
Category : Cooking
Languages : en
Pages : 241

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Book Description
During the Depression, the Federal Writers' Project (FWP) dispatched scribes to sample the fare at group eating events like church dinners, political barbecues, and clambakes. Its America Eats project sought nothing less than to sample, and report upon, the tremendous range of foods eaten across the United States. Camille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, garlic, oregano, cumin seed, and cayenne pepper" while "tomatoes, green chili peppers, onions, and olive oil made up the sauce", Begin describes in mouth-watering detail how Americans tasted their food. They did so in ways that varied, and varied widely, depending on race, ethnicity, class, and region. Begin explores how likes and dislikes, cravings and disgust operated within local sensory economies that she culls from the FWP’s vivid descriptions, visual cues, culinary expectations, recipes and accounts of restaurant meals. She illustrates how nostalgia, prescriptive gender ideals, and racial stereotypes shaped how the FWP was able to frame regional food cultures as "American."

Author: Pamela Sinclair
Publisher: Farcountry Press
ISBN: 1560374586
Category : Cooking
Languages : en
Pages : 149

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Book Description
A Taste of Wyoming: Favorite Recipes from the Cowboy State is a divine blend of Wyoming's rich culinary heritage and contemporary cuisine. This exquisite cookbook features sophisticated interpretations of Western dishes from Wyoming's finest restaurants, lodges, and bed-and-breakfasts, as well as classic Cowboy State favorites. Take a seat at the table for mouthwatering Western cuisine: Blue Ribbon Caramel Cinnamon Rolls, Pine Nut-Crusted Goat Cheese, Warm Green Bean Salad, New West Clam Chowder, Lamb Ossobucco, Brandied Apricot-Stuffed Pork Loin with Port Wine Glaze, Pan-Fried Rocky Mountain Trout with Hazelnut Butter, Sour Cream Cherry Pie, and Wild Huckleberry Muffins with Orange Glaze. Complementing the delectable recipes and gorgeous photographs are excerpts from the works of Wyoming writers and delightful historical images. Author Pamela Sinclair has struck a culinary chord with Wyomingites, according to Wyoming author Alyson Hagy, who writes in the foreword, "Sinclair has discovered a knotty little Western secret. She has toured our kitchens and our stubborn gardens and our memories. She has listened to the way our stomachs growl before we head off on a brisk hike or after we've spent a twilight hour shoveling snow. She knows our hearts are half-hitched to our dinner plates."

Author: Amy B. Trubek
Publisher: Univ of California Press
ISBN: 052093413X
Category : Cooking
Languages : en
Pages : 317

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Book Description
How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.

Author: Todd Blackledge
Publisher: Center Street
ISBN: 1455547271
Category : Travel
Languages : en
Pages : 224

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Book Description
College football culture is captured through the food, small town characters, and college life that makes Saturdays in autumn something fans look forward to every year. In TASTE OF THE TOWN, Todd Blackledge, host of the enormously popular ESPN segment "Taste of the Town," focuses on popular college towns by telling you where to eat, what to eat, and great stories about college football traditions across America. With over 100 recipes from the chefs of the featured restaurants and the coach (or wife) of the hometown team you will be left hungry and excited to try out the popular football food for yourselves! Behind-the-scenes photos, shot on location, enhance the energy of the fun and food featured in each town. This book about football, food, and college culture showcases the coaches, players, chefs, and rabid fans who regularly join together to talk about their common passion.

Author: Andrew Thomas
Publisher: Taylor & Francis
ISBN: 1040009557
Category : Social Science
Languages : en
Pages : 224

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Book Description
This book explores non-Western approaches to foreign policy in the context of Iran in order to encourage wider consideration of non-Western scholarship in international relations. Throughout its existence IR has drawn primarily on Western thought and experience, leaving other perspectives on the periphery of discourse. As the field becomes more about contexts beyond the West, this has become a challenge for creating a truly ‘global’ field of study. Concepts like ‘national interest,’ ‘rationality’ and ‘pragmatism’ are often applied to Iran without considering what these concepts mean in the context of Iranian political identity. The aim of this book is to highlight the contemporary relevance of native Iranian and non-Western perspectives to IR analysis, returning complexity and critique to Iranian studies. To do this, the author examines four of Iran’s political encounters with the West, including its resistance to sanctions policy and negotiations surrounding its nuclear program. Ultimately, the book argues that ignoring Iranian motivations of identity has routinely resulted in missed opportunities, growing tensions and failed coercive policy. The book will prove valuable reading for students and researchers interested in international relations theory, Iranian history and Middle East studies.

Author: Colin Harris
Publisher:
ISBN: 9780817248567
Category : Africa, West
Languages : en
Pages : 0

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Book Description
From the coastal cities of Dakar and Lagos to the grassy savannas and lush, steamy rain forests of the countryside, West Africa cultivates flavors that will delight your taste buds.

Author: Cynthia Nims
Publisher: Sasquatch Books
ISBN: 1632175258
Category : Cooking
Languages : en
Pages : 161

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Book Description
For oyster lovers everywhere, this luscious cookbook features recipes, shucking instructions, and the local farming success story of the many delicious oysters from the Pacific Coast. From Hangtown Hash with Fried Eggs to Half-Shell Oysters with Kimchi-Cucumber Relish, this gorgeous cookbook features 30 recipes, ideas for what to drink with oysters, and tips for buying, storing, and shucking to bring out the “oh!” in oysters. Since oysters are grown and harvested in some of the most beautiful environments on earth, the book is brimming with scenic as well as food photography. The delectable oysters grown along the West Coast—which include Pacific, Kumamoto, Olympia, and Eastern and European Flat species--are the stars of this beautiful cookbook celebrating oysters.