Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Chasing Chiles PDF full book. Access full book title Chasing Chiles by Gary Paul Nabhan. Download full books in PDF and EPUB format.
Author: Gary Paul Nabhan Publisher: Chelsea Green Publishing ISBN: 1603583750 Category : Cooking Languages : en Pages : 234
Book Description
Chasing Chiles looks at both the future of place-based foods and the effects of climate change on agriculture through the lens of the chile pepper-from the farmers who cultivate this iconic crop to the cuisines and cultural traditions in which peppers play a huge role. Why chile peppers? Both a spice and a vegetable, chile peppers have captivated imaginations and taste buds for thousands of years. Native to Mesoamerica and the New World, chiles are currently grown on every continent, since their relatively recent introduction to Europe (in the early 1500s via Christopher Columbus). Chiles are delicious, dynamic, and very diverse-they have been rapidly adopted, adapted, and assimilated into numerous world cuisines, and while malleable to a degree, certain heirloom varieties are deeply tied to place and culture-but now accelerating climate change may be scrambling their terroir. Over a year-long journey, three pepper-loving gastronauts-an agroecologist, a chef, and an ethnobotanist-set out to find the real stories of America's rarest heirloom chile varieties, and learn about the changing climate from farmers and other people who live by the pepper, and who, lately, have been adapting to shifting growing conditions and weather patterns. They put a face on an issue that has been made far too abstract for our own good. Chasing Chiles is not your archetypal book about climate change, with facts and computer models delivered by a distant narrator. On the contrary, these three dedicated chileheads look and listen, sit down to eat, and get stories and recipes from on the ground-in farmers' fields, local cafes, and the desert-scrub hillsides across North America. From the Sonoran Desert to Santa Fe and St. Augustine (the two oldest cities in the U.S.), from the marshes of Avery Island in Cajun Louisiana to the thin limestone soils of the Yucatan, this book looks at how and why climate change will continue to affect our palates and our producers, and how it already has.
Author: Gary Paul Nabhan Publisher: Chelsea Green Publishing ISBN: 1603583750 Category : Cooking Languages : en Pages : 234
Book Description
Chasing Chiles looks at both the future of place-based foods and the effects of climate change on agriculture through the lens of the chile pepper-from the farmers who cultivate this iconic crop to the cuisines and cultural traditions in which peppers play a huge role. Why chile peppers? Both a spice and a vegetable, chile peppers have captivated imaginations and taste buds for thousands of years. Native to Mesoamerica and the New World, chiles are currently grown on every continent, since their relatively recent introduction to Europe (in the early 1500s via Christopher Columbus). Chiles are delicious, dynamic, and very diverse-they have been rapidly adopted, adapted, and assimilated into numerous world cuisines, and while malleable to a degree, certain heirloom varieties are deeply tied to place and culture-but now accelerating climate change may be scrambling their terroir. Over a year-long journey, three pepper-loving gastronauts-an agroecologist, a chef, and an ethnobotanist-set out to find the real stories of America's rarest heirloom chile varieties, and learn about the changing climate from farmers and other people who live by the pepper, and who, lately, have been adapting to shifting growing conditions and weather patterns. They put a face on an issue that has been made far too abstract for our own good. Chasing Chiles is not your archetypal book about climate change, with facts and computer models delivered by a distant narrator. On the contrary, these three dedicated chileheads look and listen, sit down to eat, and get stories and recipes from on the ground-in farmers' fields, local cafes, and the desert-scrub hillsides across North America. From the Sonoran Desert to Santa Fe and St. Augustine (the two oldest cities in the U.S.), from the marshes of Avery Island in Cajun Louisiana to the thin limestone soils of the Yucatan, this book looks at how and why climate change will continue to affect our palates and our producers, and how it already has.
Author: Maricel E. Presilla Publisher: Lorena Jones Books ISBN: 0399578935 Category : Cooking Languages : en Pages : 354
Book Description
An IACP Cookbook Award-winning survey of 200 types of peppers and more than 40 pan-Latin recipes from a three-time James Beard Award-winning author and chef-restaurateur. From piquillos and shishitos to padrons and poblanos, the popularity of culinary peppers (and pepper-based condiments, such as Sriracha and the Korean condiment gochujang) continue to grow as more consumers try new varieties and discover the known health benefits of Capsicum, the genus to which all peppers belong. This stunning visual reference to peppers now seen on menus, in markets, and beyond, showcases nearly 200 varieties (with physical description, tasting notes, uses for cooks, and beautiful botanical portraits for each). Following the cook's gallery of varieties, more than 40 on-trend Latin recipes for spice blends, salsas, sauces, salads, vegetables, soups, and main dishes highlight the big flavors and taste-enhancing capabilities of peppers. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Reference & Technical" category
Author: Beth Dooley Publisher: Chelsea Green Publishing ISBN: 1645022463 Category : Cooking Languages : en Pages : 239
Book Description
Explore mouth-watering recipes from the most vibrant and diverse culinary traditions of the hottest and driest places on earth—including the aromatic dishes and arid-adapted traditions from Central Asia, the Middle East, North Africa, and the deserts shared by the US and Mexico—compiled by two James Beard Award-winning writers. Chile, Clove, and Cardamom is a celebration of the fragrances and flavors of sun-drenched cuisines. Throughout this book, coauthors Beth Dooley and Gary Paul Nabhan reveal surprising patterns and principles among varied recipes of traditional desert cultures, bringing to life the places, dishes, and recipes that have been shaped by heat and drought and infused with bold flavors. Gary Paul Nabhan, world-renowned ethnobotanist, desert ecologist, and literary naturalist, has written extensively about foods from the Middle East to the desert Southwest and is the winner of the 2024 James Beard Media Award for his recent book Agave Spirit. Joined by fellow James Beard Award–winner (The Sioux Chef, 2018) and food writer Beth Dooley, who has explored both Indigenous and perennial foods, the two have created a unique, stunning collection of over 90 recipes that honor the tastiness of cuisines that have influenced how all of humanity eats today. Steeped in history and memory, Chile, Clove, and Cardamom is also a beautifully photographed, in-depth guide to the essential spice blends that will help you build your own aromatic pantry, drawing on a variety of easy-to-follow cooking methods for planning your own desert meals. Inside, you’ll find: Main Dishes: Sticky Lamb Ribs, Spicy Orange Chicken, Roast Chicken with Tarragon and Capers, Stuffed Mexican Peppers in Yogurt Walnut Sauce, and Lamb Kebabs with Moroccan Spices and Pomegranate Molasses Glaze. Light Fare and Small Plates: Squash Blossom Fritters, Sonoran Flat Enchiladas, and Eggplant Fries with Desert Syrup. Dips and Sauces: Sonoran Tepary Dip, Fire Roasted Eggplant Tahini Dip, Aromatic Red Pepper Sauce, and Fig and Pomegranate Jam. Breads: Pocket Flat Breads, Pan de Semita, and Blue Corn Bread. Soups and Stews: Tunisian Chickpea Stew, White Bean Chili, and Watermelon and Cactus Fruit Gazpacho. Salads: Desert Succotash, Za’atar-Roasted Cauliflower, and Tangerine and Radish Salad. Drinks and Desserts: Pineapple Sotol Margarita, Canary Islands Pastries, and Phyllo Nut Pinwheels. As hotter and drier conditions become more familiar to people beyond the places where these Indigenous and Nomadic cultural cuisines originated, these water-conserving dishes and energy-saving techniques become timely for many of us. Each recipe, in turn, introduces us to the gastronomic legacies that connect these cuisines, offering tips for understanding and sourcing high-quality, delicious ingredients—and how to use them—in a changing world. “If all the world’s most delicious foods had a reunion, this would be their family album.”—Lawrence Downes, writer; former member of the New York Times editorial board
Author: Kelly Culler (Urig) Publisher: Arcadia Publishing ISBN: 162585353X Category : Cooking Languages : en Pages : 192
Book Description
The author and filmmaker known as the “Chile Chica” serves up the pepper’s “role in New Mexico’s history, heritage, culture, and of course, cuisine” (SantaFe.com). To some, chile might be considered a condiment, but in New Mexico it takes center stage. Going back four centuries, native tribes, Spanish missionaries, conquistadors and Anglos alike craved capsicum, and chile became infused in the state’s cuisine, culture and heritage. Beloved events like the annual Fiery Foods Show bring together thousands of artisans specializing in chile. The Chile Pepper Institute at New Mexico State University devoutly researches the complexity of chile and releases carefully crafted varieties. Legendary farms like Jimmy Lytle’s in Hatch and Matt Romero’s in Alcalde carry on generations-old practices in the face of dwindling natural resources. Acclaimed restaurants continue to find inspiration in chile, from classic dishes to innovative creations. Join local author and award-winning documentary filmmaker “Chile Chica” Kelly Brinn Urig for the enchanting history of chile. “A colorful book loaded with photos, most taken by Urig as she traveled the state interviewing people and tasting traditional foods . . . The Chile Chica and her generation are the future of the chile industry if it’s to survive. Pay attention to them.” —Santa Fe Travelers “For both the film and the book she let chile and the people who grow it and cook it do the talking.” —Albuquerque Journal
Author: Gary Paul Nabhan Publisher: University of Arizona Press ISBN: 0816533679 Category : Nature Languages : en Pages : 329
Book Description
Ethnobiology holds a special place in the hearts and minds of many because of its dedication to celebrating the knowledge and values of some of the most distinctive cultural practices in some of the most distinctive places on Earth. Yet we live in a world of diminishing natural and linguistic diversity. Whether due to climate change or capitalism, homogeneity is trumping the once-resplendent heterogeneity all around us. In this important new collection, Gary Paul Nabhan puts forth a call for the future not only of ethnobiology but for the entire planet. He articulates and broadens the portfolio of ethnobiological principles and amplifies the tool kit for anyone engaged in the ethnobiosphere, those vital spaces of intense interaction among cultures, habitats, and creatures. The essays are grouped into a trio of themes. The first group presents the big questions facing humanity, the second profiles tools and methodologies that may help to answer those questions, and the third ponders how to best communicate these issues not merely to other scholars, but to society at large. The essays attest to the ways humans establish and circumscribe their identities not only through their thoughts and actions, but also with their physical, emotional, and spiritual attachments to place, flora, fauna, fungi, and feasts. Nabhan and his colleagues from across disciplines and cultures encourage us to be courageous enough to include ethical, moral, and even spiritual dimensions in work regarding the fate of biocultural diversity. The essays serve as cairns on the critical path toward an ethnobiology that is provocative, problem-driven, and, above all, inspiring.
Author: Denver Nicks Publisher: Chicago Review Press ISBN: 1613731876 Category : Social Science Languages : en Pages : 197
Book Description
Hot Sauce Nation is a journey of discovery, delving into history, culture, immigration patterns, and the science of spice and pain. Through the stories of hot sauce makers and lovers, it explores the unique hold the dark prince of condiments has over the American heart.
Author: Janisse Ray Publisher: Chelsea Green Publishing ISBN: 1603583076 Category : Social Science Languages : en Pages : 243
Book Description
There is no despair in a seed. There's only life, waiting for the right conditions-sun and water, warmth and soil-to be set free. Everyday, millions upon millions of seeds lift their two green wings. At no time in our history have Americans been more obsessed with food. Options including those for local, sustainable, and organic food-seem limitless. And yet, our food supply is profoundly at risk. Farmers and gardeners a century ago had five times the possibilities of what to plant than farmers and gardeners do today; we are losing untold numbers of plant varieties to genetically modified industrial monocultures. In her latest work of literary nonfiction, award-winning author and activist Janisse Ray argues that if we are to secure the future of food, we first must understand where it all begins: the seed. The Seed Underground is a journey to the frontier of seed-saving. It is driven by stories, both the author's own and those from people who are waging a lush and quiet revolution in thousands of gardens across America to preserve our traditional cornucopia of food by simply growing old varieties and eating them. The Seed Underground pays tribute to time-honored and threatened varieties, deconstructs the politics and genetics of seeds, and reveals the astonishing characters who grow, study, and save them.
Author: David Buchanan Publisher: Chelsea Green Publishing ISBN: 1603584412 Category : Social Science Languages : en Pages : 242
Book Description
Taste, Memory traces the experiences of modern-day explorers who rediscover culturally rich forgotten foods and return them to our tables for all to experience and savor. In Taste, Memory author David Buchanan explores questions fundamental to the future of food and farming. How can we strike a balance between preserving the past, maintaining valuable agricultural and culinary traditions, and looking ahead to breed new plants? What place does a cantankerous old pear or too-delicate strawberry deserve in our gardens, farms, and markets? To what extent should growers value efficiency and uniformity over matters of taste, ecology, or regional identity? While living in Washington State in the early nineties, Buchanan learned about the heritage food movement and began growing fruit trees, grains, and vegetables. After moving home to New England, however, he left behind his plant collection and for several years stopped gardening. In 2005, inspired by the revival of interest in regional food and culinary traditions, Buchanan borrowed a few rows of growing space at a farm near his home in Portland, Maine, where he resumed collecting. By 2012 he had expanded to two acres, started a nursery and small business, and discovered creative ways to preserve rare foods. In Taste, Memory Buchanan shares stories of slightly obsessive urban gardeners, preservationists, environmentalists, farmers, and passionate cooks, and weaves anecdotes of his personal journey with profiles of leaders in the movement to defend agricultural biodiversity. Taste, Memory begins and ends with a simple premise: that a healthy food system depends on matching diverse plants and animals to the demands of land and climate. In this sense of place lies the true meaning of local food.
Author: Heather Arndt Anderson Publisher: Reaktion Books ISBN: 1780236824 Category : Cooking Languages : en Pages : 152
Book Description
There are some of us who can’t even stand to look at them—and others who can’t live without them: chillies have been searing tongues and watering eyes for centuries in innumerable global cuisines. In this book, Heather Arndt Anderson explores the many ways nature has attempted to take the roofs of our mouths off—from the deceptively vegetal-looking jalapeno to the fire-red ghost pepper—and the many ways we have gleefully risen to the challenge. Anderson tells the story of the spicy berry’s rise to prominence, showing that it was cultivated and venerated by the ancient people of Mesoamerica for millennia before Spanish explorers brought it back to Europe. She traces the chilli’s spread along trading routes to every corner of the globe, and she explores the many important spiritual and cultural links that we have formed with it, from its use as an aphrodisiac to, in more modern times, an especially masochistic kind of eating competition. Ultimately, she uses the chili to tell a larger story of global trade, showing how the spread of spicy cuisine can tell us much about the global exchange—and sometimes domination—of culture. Mixing history, botany, and cooking, this entertaining read will give your bookshelf just the kick it needs.
Author: Gary Paul Nabhan
Author: Gary Paul Nabhan
Author: Maricel E. Presilla
Author: Beth Dooley
Author: Kelly Culler (Urig)
Author: Jennifer Cognard-Black
Author: Gary Paul Nabhan
Author: Denver Nicks
Author: Janisse Ray
Author: David Buchanan
Author: Heather Arndt Anderson