Congotay! Congotay! A Global History of Caribbean Food PDF Download

Author: Candice Goucher
Publisher: Routledge
ISBN: 1317517326
Category : History
Languages : en
Pages : 387

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Book Description
Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include foodways, Atlantic history, the slave trade, the importance of sugar, the place of food in African-derived religion, resistance, sexuality and the Caribbean kitchen, contemporary Caribbean identity, and the politics of the new globalisation. The author draws on archival sources and European written descriptions to reconstruct African foodways in the diaspora and places them in the context of archaeology and oral traditions, performance arts, ritual, proverbs, folktales, and the children's song game "Congotay." Enriching the presentation are sixteen recipes located in special boxes throughout the book.

Author: Bryant Terry
Publisher: 4 Color Books
ISBN: 1984859722
Category : Cooking
Languages : en
Pages : 321

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Book Description
A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry. WINNER OF THE ART OF EATING PRIZE • JAMES BEARD AWARD NOMINEE • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: The Washington Post, Time Out, NPR, Los Angeles Times, Food52, Glamour, New York Post, Minneapolis Star Tribune, Vice, Epicurious, Shelf Awareness, Publishers Weekly, Library Journal “Mouthwatering, visually stunning, and intoxicating, Black Food tells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.”—Imani Perry, Professor of African American Studies at Princeton University In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community through original poetry and essays, including "Jollofing with Toni Morrison" by Sarah Ladipo Manyika, "Queer Intelligence" by Zoe Adjonyoh, "The Spiritual Ecology of Black Food" by Leah Penniman, and "Foodsteps in Motion" by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra & Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant. With arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul.

Author: Bryant Terry
Publisher: Da Capo Lifelong Books
ISBN: 0738212288
Category : Cooking
Languages : en
Pages : 257

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Book Description
Innovative, animal-free recipes inspired by African-American and Southern cooking, from an award-winning chef and co-author of Grub: Ideas for an Urban Organic Kitchen.

Author:
Publisher: Soffer Publishing
ISBN:
Category :
Languages : en
Pages : 118

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Book Description

Author: Randy Wiley
Publisher: RKJ Marketing
ISBN:
Category : Young Adult Nonfiction
Languages : en
Pages : 159

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Book Description
Welcome to the enchanting world of "Island Escapades: Honduran Isles Unwrapped," a journey that invites you to uncover the treasures of this captivating archipelago. The islands beckon with tales of centuries past and the promise of adventures yet to unfold. This book is an open invitation to unravel the secrets and unveil the splendors of Utila, Roatán, Guanaja, Cayos Cochinos, and the Swan Islands. It's more than a travel guide; it's a portal into the heart and soul of these exotic destinations. As we delve into the chapters, we'll navigate crystal-clear waters, savor the fusion of flavors that define local cuisine, and dance through the rich tapestry of cultural traditions. Authored by Randy Wiley, a resident of Mukilteo, WA, this book is a testament to the enduring allure of the Islands of Honduras. So, join me on a literary expedition through turquoise waters, where every chapter unveils a layer of the islands' cultural tapestry, historical significance, and natural wonders. In these pages, we will navigate the rich biodiversity beneath the waves, exploring the underwater paradises that have earned the islands a reputation as a scuba diver's haven. From the indigenous influences that echo through time to the modern-day celebrations that color the islands' calendar, each facet contributes to a narrative as diverse and vibrant as the landscapes themselves. As we embark on this journey, the year marks not just a point in time but a snapshot of the islands' continuous evolution. We find ourselves at a crossroads of tradition and modernity, where ancient rituals intertwine with contemporary practices, and the spirit of exploration continues to shape the islands' destiny. So, let the "Island Escapades" be a turning of these pages to your passport to the Islands of Honduras, where the sun-drenched shores and the warm hospitality of its people await. Whether you're a seasoned traveler or a curious reader, may this exploration kindle your imagination and deepen your appreciation for the unique wonders that define the islands. In the spirit of discovery, Randy Wiley

Author: Let's Go Inc.
Publisher: Macmillan
ISBN: 9780312360986
Category : Travel
Languages : en
Pages : 450

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Book Description
Though it covers only 0.03 per cent of the world's territory, Costa Rica is home to six percent of plant and animal species. Intended for the socially conscious traveller, this guide offers tips and information. It includes map listings at all price levels for accommodation, food, and more; and information on working and studying in the region.

Author: The Coastal Kitchen
Publisher: Ultimate Cookbooks
ISBN: 1646433408
Category : Cooking
Languages : en
Pages : 410

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Book Description
Seafood: The Ultimate Cookbook is a beautiful and thorough collection of recipes drawn from the many rich traditions and contemporary influences found around the world. These vibrant and refreshing flavors come from a variety of cuisines, so you can experience a world of seafood in one cookbook. With simple and sophisticated meals that add color to your kitchen, these sensational recipes utilize fresh and frozen ingredients, so you can put budget-friendly meals on the table. Take the guesswork out of cooking seafood with a complete introduction to different types of fish, how to shop for them, and food preparation and safety tips. From the grill to the oven, this cookbook will teach you to master different cooking techniques so you can achieve perfection every time. Inside you’ll find: - 300+ easy-to-follow recipes for savory soups, stews, and chowders, delicious salads and sides, and delectable entrees - Stunning original photography and illustrations that will inspire you to make these mouthwatering meals - Insights and recipes from industry insiders - A fascinating history of cooking seafood This cookbook captures the spirit of numerous international cuisines and provides a detailed look into the diverse approaches that have shaped seafood dishes over the centuries. Cook your next meal with confidence with Seafood: The Ultimate Cookbook.

Author: Francis Musoni
Publisher: University Press of Kentucky
ISBN: 0813178614
Category : Social Science
Languages : en
Pages : 227

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Book Description
Following historical and theoretical overview of African immigration, the heart of this book is based on oral history interviews with forty-seven of the more than twenty-two thousand Africa-born immigrants in Kentucky. From a former ambassador from Gambia, a pharmacist from South Africa, a restaurant owner from Guinea, to a certified nursing assistant from the Democratic Republic of Congo—every immigrant has a unique and complex story of their life experiences and the decisions that led them to emigrate to the United States. The compelling narratives reveal why and how the immigrants came to the Bluegrass state—whether it was coming voluntarily as a student or forced because of war—and how they connect with and contribute to their home countries as well as to the US. The immigrants describe their challenges—language, loneliness, cultural differences, credentials for employment, ignorance towards Africa, and racism—and positive experiences such as education, job opportunities, and helpful people. One chapter focuses on family—including interviews with the second generations—and how the immigrants identify themselves.

Author: Akon Margaret Kalu
Publisher: AuthorHouse
ISBN: 1546291563
Category : Cooking
Languages : en
Pages : 186

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Book Description
My book is prescriptive to process change, and it outlines strategic thinking about market competition. It is a vital tool for restaurant owners who wish to embark on a practical approach to achieve growth and branding of food. The book highlights areas for improvement that might work and what may not work and explains how to avoid setbacks and pitfalls in the restaurant business. It is about what to expect each step of the way, with suggestions for putting theory into practice so as to gain acceptance from the mainstream in the food industry. It is a narrative aimed at revolutionizing African food, weaving traditional cooking with contemporary remixes and infusions. An illustration of more effective approaches to helping achieve optimal dining experience, this book can really help ethnic minority food entrepreneurs, from pop-ups to restaurant owners, see things from a diners perspective to understand what can be done to improve service provision. Other food outlets can use my book to address ongoing issues of central importance to food and nutrition. There is an underlying message encouraging food entrepreneurs and management to build successful food businesses, especially in this new era of constantly evolving tastes that require quick branding of African food. It addresses many challenges faced by these eateries at home and in diaspora. The discourse is about ongoing struggles to succeed and rank among the mainstream. Hopefully, my book will appeal to food businesses as a useful tool to target the market and audience, as well as eliminate setbacks and pitfalls. This book isnt about providing a solution to any of the problems facing restaurant owners; instead, it is what I will describe as a very useful tool to facilitate change.

Author: JJ Johnson
Publisher: Macmillan + ORM
ISBN: 1250139376
Category : Cooking
Languages : en
Pages : 375

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Book Description
Winner of the James Beard Award for Best American Cookbook “Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine.”— Sean Brock In two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, “somewhere between Harlem and heaven.” This book branches far beyond "soul food" to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn’t fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance. JJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for... - Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons, - Feijoada with Black Beans and Spicy Lamb Sausage, - Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots, - Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life. Complete with essays on the history of Minton’s Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful Yes, Chef by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook. “This is more than just a cookbook. Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago, on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, this book is a testimony to the fact that food transcends borders." — Chef Pierre Thiam