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Author: Patricia Solley Publisher: Clarkson Potter ISBN: 0307523136 Category : Cooking Languages : en Pages : 402
Book Description
Throughout history and around the world, soup has been used to bring comfort, warmth, and good health. A bowl of soup can symbolize so much—celebrations, major life passages, and the everyday. Inspired by Patricia Solley’s website, SoupSong.com, and organized according to function—soups to heal the sick, recover from childbirth, soothe a hangover, entice the object of your affection, and mark special occasions and holidays—An Exaltation of Soups showcases more than a hundred of the best soup recipes of all time, including: • Festive Wedding Soup with Meatballs from Italy • Egyptian Fava Bean Soup, made to give strength to convalescents • Creamy Fennel Soup with Shallots and Orange Spice from Catalonia—perfect for wooing a lover • Hungarian “Night Owl” Soup, designed to chase a hangover • Spicy Pumpkin and Split Pea Soup from Morocco, served to celebrate Rosh Hashanah • Tanzanian Creamy Coconut-Banana Soup for Kwanzaa Spiced with soup riddles, soup proverbs, soup poetry, and informative sidebars about the lore and legends of soup through the ages, An Exaltation of Soups is a steaming bowl of goodness that is sure to satisfy. From the Trade Paperback edition.
Author: Patricia Solley Publisher: Clarkson Potter ISBN: 0307523136 Category : Cooking Languages : en Pages : 402
Book Description
Throughout history and around the world, soup has been used to bring comfort, warmth, and good health. A bowl of soup can symbolize so much—celebrations, major life passages, and the everyday. Inspired by Patricia Solley’s website, SoupSong.com, and organized according to function—soups to heal the sick, recover from childbirth, soothe a hangover, entice the object of your affection, and mark special occasions and holidays—An Exaltation of Soups showcases more than a hundred of the best soup recipes of all time, including: • Festive Wedding Soup with Meatballs from Italy • Egyptian Fava Bean Soup, made to give strength to convalescents • Creamy Fennel Soup with Shallots and Orange Spice from Catalonia—perfect for wooing a lover • Hungarian “Night Owl” Soup, designed to chase a hangover • Spicy Pumpkin and Split Pea Soup from Morocco, served to celebrate Rosh Hashanah • Tanzanian Creamy Coconut-Banana Soup for Kwanzaa Spiced with soup riddles, soup proverbs, soup poetry, and informative sidebars about the lore and legends of soup through the ages, An Exaltation of Soups is a steaming bowl of goodness that is sure to satisfy. From the Trade Paperback edition.
Author: Janet Clarkson Publisher: Reaktion Books ISBN: 1861898908 Category : Cooking Languages : en Pages : 154
Book Description
From the restorative powers of chicken soup on a sick day to the warmth of a bowl of chowder on a wintry night, there is no food quite as comforting and emblematic of home as soup. Soup, as Janet Clarkson tells us, is the first true culinary creation of humanity, and it has made a long journey from the prehistoric cave to the kitchen table and the white linens of Michelin-starred restaurants. Tracing its myriad reinventions through history and across the globe, Clarkson argues in Soup that it is the only truly universal dish—every culture in the world makes soup, and it is widely valued as a dish adaptable for any situation. From the swill of the poorhouse to the most delicately crafted consommé, Clarkson explores how soup got its name and describes the different roles of soup in Eastern and Western cuisine. Featuring the national soups of many countries and including an assortment of anecdotes and recipes taken from seven centuries of culinary history, Soup entertains as much as it informs, telling of how the history of the restaurant itself is intricately interwoven with the very concept of soup. “With enthusiasm and detailed research, Clarkson’s entertaining history is a nutrient-rich meal for the mind, sure to be devoured as happily as its subject”—Publishers Weekly, on Clarkson’s Pie
Author: Clifford A. Wright Publisher: HarperCollins ISBN: 0544177797 Category : Cooking Languages : en Pages : 695
Book Description
The ultimate soup cookbook-from James Beard Cookbook of the Year award-winning author Clifford Wright Soup is an affordable, popular dish the world over. In The Best Soups in the World, renowned food scholar and cookbook author Clifford Wright compiles the globe's most delicious soups into a single collection, exploring the history and cultural significance of each recipe along the way. Perfect for cooks at any level of experience, the book includes traditional American and thrilling international flavors alike-from Old-Fashioned Chicken Noodle to Thai Mushroom and Chile to Mexican Roasted Poblano and Three Cheese to Tuscan White Bean. A great value-features 300 recipes in an affordable, beautiful paperback format Clifford Wright is a highly-respected cookbook author who has won the James Beard Cookbook of the Year Award and the James Beard Award for Best Writing on Food The perfect soup cookbook for anyone who loved Wright's highly acclaimed casseroles cookbook Bake Until Bubbly The Best Soups in the World presents exciting, enticing, easy-to-prepare recipes using common, easy-to-find ingredients-perfect for budget-conscious cooks whose tastes know no boundaries.
Author: Linda S. Watts Publisher: Bloomsbury Publishing USA ISBN: Category : Cooking Languages : en Pages : 810
Book Description
This book uses food as a lens through which to explore important matters of society and culture. In exploring why and how people eat around the globe, the text focuses on issues of health, conflict, struggle, contest, inequality, and power. Whether because of its necessity, pleasure, or ubiquity, the world of food (and its lore) proves endlessly fascinating to most people. The story of food is a narrative filled with both human striving and human suffering. However, many of today's diners are only dimly aware of the human price exacted for that comforting distance from the lived-world realities of food justice struggles. With attention to food issues ranging from local farming practices to global supply chains, this book examines how food’s history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression. The main text is structured alphabetically around a set of 70 ingredients, from almonds to yeast. Each ingredient's story is accompanied by recipes. Along with the food profiles, the encyclopedia features sidebars. These are short discussions of topics of interest related to food, including automats, diners, victory gardens, and food at world’s fairs. This project also brings a social justice perspective to its content—weighing debates concerning food access, equity, insecurity, and politics.
Author: Ina Lipkowitz Publisher: Macmillan ISBN: 1429987391 Category : Cooking Languages : en Pages : 304
Book Description
You may be what you eat, but you're also what you speak, and English food words tell a remarkable story about the evolution of our language and culinary history, revealing a vital collision of cultures alive and well from the time Caesar first arrived on British shores to the present day. Words to Eat By explores the remarkable stories behind five of our most basic food words, words which reveal fascinating aspects of the evolution of the English language and our powerful associations with certain foods. Using sources that vary from Roman histories and early translations of the Bible to Julia Child's recipes and Frank Bruni's restaurant reviews, Ina Lipkowitz shows how saturated with French and Italian names the English culinary vocabulary is, "from a la carte to zabaglione." But the words for our most basic foodstuffs -- bread, meat, milk, leek, and apple -- are still rooted in Old English and Words to Eat By reveals how exceptional these words and our associations with the foods are. As Lipkowitz says, "the resulting stories will make readers reconsider their appetites, the foods they eat, and the words they use to describe what they want for dinner, whether that dinner is cooked at home or ordered from the pages of a menu." Contagious with information, this remarkable book pulls profound insights out of simple phenomena, offering an analysis of our culinary and linguistic heritage that is as accessible as it is enlightening.
Author: Mary Ellen Snodgrass Publisher: Routledge ISBN: 1317451600 Category : Political Science Languages : en Pages : 1882
Book Description
This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.
Author: Melvil Dewey Publisher: ISBN: Category : Electronic journals Languages : en Pages : 904
Book Description
Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.
Author: Patricia Solley
Author: Patricia Solley
Author: Janet Clarkson
Author: Clifford A. Wright![Food and World Culture [2 volumes] PDF](https://books.google.com/books/content/images/frontcover/LEXPEAAAQBAJ?fife=w80-h100)
Author: Linda S. Watts
Author: Ina Lipkowitz
Author: Mary Ellen Snodgrass
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Author: Melvil Dewey
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