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Author: Sasha Gong Publisher: ISBN: 9789888552993 Category : Languages : en Pages : 0
Book Description
Ten years ago, Sasha Gong and Scott D. Seligman collaborated on a groundbreaking cookbook that told the story of China's chaotic Cultural Revolution (1966-76) through its cuisine. During that period, approximately 17 million city youth were "sent down" to the countryside to "learn from the peasants," and they discovered that toil in the communes was arduous and food was scarce. But many also learned that remarkably tasty and healthy dishes could be prepared with the fresh, wholesome ingredients available down on the farm. They learned to coax peak flavors and maximum nourishment out of unprocessed foods, fresh from the fields, ponds and streams and devoid of artificial preservatives. The Cultural Revolution Cookbook, which told their stories, immediately became the best-selling Chinese cookbook on Amazon.com and quickly sold out its first print run. The authors were not prepared for the incredible success it has enjoyed since then. Now, in a Tenth Anniversary Edition, the authors have taken suggestions from readers and added new material. The recipes are all entirely authentic and easy to prepare in an American kitchen. Many are vegetarian, and none of them requires exotic ingredients. You can find everything you need in a well-stocked grocery store. The step-by-step instructions are easy to follow, and short cuts and substitutions are suggested. Readers are also treated to many inspirational stories - about Chinese food, about the Cultural Revolution and about living in the Chinese countryside - bringing the wonderful recipes, and that extraordinary era, to life.
Author: Sasha Gong Publisher: ISBN: 9789888552993 Category : Languages : en Pages : 0
Book Description
Ten years ago, Sasha Gong and Scott D. Seligman collaborated on a groundbreaking cookbook that told the story of China's chaotic Cultural Revolution (1966-76) through its cuisine. During that period, approximately 17 million city youth were "sent down" to the countryside to "learn from the peasants," and they discovered that toil in the communes was arduous and food was scarce. But many also learned that remarkably tasty and healthy dishes could be prepared with the fresh, wholesome ingredients available down on the farm. They learned to coax peak flavors and maximum nourishment out of unprocessed foods, fresh from the fields, ponds and streams and devoid of artificial preservatives. The Cultural Revolution Cookbook, which told their stories, immediately became the best-selling Chinese cookbook on Amazon.com and quickly sold out its first print run. The authors were not prepared for the incredible success it has enjoyed since then. Now, in a Tenth Anniversary Edition, the authors have taken suggestions from readers and added new material. The recipes are all entirely authentic and easy to prepare in an American kitchen. Many are vegetarian, and none of them requires exotic ingredients. You can find everything you need in a well-stocked grocery store. The step-by-step instructions are easy to follow, and short cuts and substitutions are suggested. Readers are also treated to many inspirational stories - about Chinese food, about the Cultural Revolution and about living in the Chinese countryside - bringing the wonderful recipes, and that extraordinary era, to life.
Author: Nicole Mones Publisher: Houghton Mifflin Harcourt ISBN: 9780547053738 Category : Fiction Languages : en Pages : 308
Book Description
This exhilarating story is the transporting tale of how the sensual, romantic elements of haute Chinese cuisine become the perfect ingredients to lift the troubled soul of a grieving American woman.
Author: Kevin M. Thomson Publisher: Financial Times/Prentice Hall ISBN: 9780273656616 Category : Corporate culture Languages : en Pages : 0
Book Description
"The Company Culture Cookbook" taps into the major themes of change and culture that today's organizations face. It provides simple, quick to do, easy to understand, tried and tested recipes to create a vibrant workplace. Each section starts with a quick overview of the basic ingredients to create the right climate. Once you have the ingredients you can get cooking, and for that you need recipes. Once you have the recipes you can create a range of different results and meet a range of different challenges. This book shows that success is achievable if you get the individuals in your organisation to 'buy in' to change rather than 'selling it' to them. Kevin Thomson transfers a range of successful techniques to the reader in a fun, fast and practical way. It provides all the skills and tools you need to create a successful business culture. Great organizations are not the products of great individuals--they are the products of great cultures. Here are 40 recipes, 20 key ingredients and 16 personality profiles to help you create one of your own."No better guide for any CEO as they embark on their mission to inject enormous positive energy and passion into their organization."--Paul Hick, CEO Lee Cooper"A book full of nuggets to inspire leaders who wish to make a real change through their staff."--Leslie de Chernatony, Professor of Brand Marketing, University of Birmingham"A real feast of ideas and actions."--Nick Twyman, SONY Managing Director, Business and Professional Division"The Company Culture Cookbook is more than thought provoking, it says what it does--it makes you want to DO something about culture and climate."--Malcolm Groves, Head of Communication, NatWest"GREAT!"--Mike Rake, Chairman KPMG Europe
Author: Guo Yue Publisher: Piatkus Books ISBN: Category : Biography & Autobiography Languages : en Pages : 278
Book Description
Music, Food and Love conveys the vivid experiences of a boy with a passion for music and cooking who grew up in Beijing before and during the Chinese Cultural Revolution. For him, music and food are equally important.
Author: Dwight Furrow Publisher: Rowman & Littlefield ISBN: 1442249307 Category : Philosophy Languages : en Pages : 189
Book Description
As nutrition, food is essential, but in today’s world of excess, a good portion of the world has taken food beyond its functional definition to fine art status. From celebrity chefs to amateur food bloggers, individuals take ownership of the food they eat as a creative expression of personality, heritage, and ingenuity. Dwight Furrow examines the contemporary fascination with food and culinary arts not only as global spectacle, but also as an expression of control, authenticity, and playful creation for individuals in a homogenized, and increasingly public, world.
Author: Fuchsia Dunlop Publisher: W. W. Norton & Company ISBN: 0393248984 Category : Cooking Languages : en Pages : 246
Book Description
"Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years." —Celia Barbour, O, The Oprah Magazine After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this “autobiographical food-and-travel classic” (Publishers Weekly).
Author: Judy Gelman Publisher: Penguin ISBN: 1101560568 Category : Cooking Languages : en Pages : 490
Book Description
“Part cookbook, part celebration of the written word, [The Book Club Cookbook] illustrates how books and ideas can bring people together.” —Publishers Weekly "We are what we eat, they say. We can eat what we read, too. The Book Club Cookbook by Judy Gelman and Vicki Levy Krupp (Tarcher/Penguin, $21.95), first published in 2004 and now newly updated and revised, offers up dozens of new recipes inspired by book clubs’ favorite books, their characters and authors." —USA Today "It's pretty much a no-brainer why we love something like The Book Club Cookbook - it combines two of our all-time favorite things: food and books. Even better - the recipes in the book let us get a fuller experience of our favorite novels by thinking up recipes either inspired by the story or literally contributed by the author as essential to the book." —Flavorwire "The Book Club Cookbook excels at offering book groups new title ideas and a culinary way to spice up their discussions." —Library Journal Whether it's Roman Punch for The Age of Innocence, or Sabzi Challow (spinach and rice) with Lamb for The Kite Runner, or Swedish Meatballs and Glögg for The Girl with the Dragon Tattoo, nothing spices up a book club meeting like great eats. Featuring recipes and discussion ideas from bestselling authors and book clubs across the country, this fully revised and updated edition of the classic book guides readers in selecting and preparing culinary masterpieces that blend perfectly with the literary masterpieces their club is reading. This edition features new contributions from a host of today's bestselling authors including: Kathryn Stockett, The Help (Demetrie's Chocolate Pie and Caramel Cake) Sara Gruen, Water for Elephants (Oyster Brie Soup) Jodi Picoult, My Sister's Keeper (Brian Fitzgerald's Firehouse Marinara Sauce) Abraham Verghese, Cutting for Stone (Almaz's Ethiopian Doro Wot and Sister Mary Joseph Praise's Cari de Dal) Annie Barrows, The Guernsey Literary and Potato Peel Pie Society (Annie Barrows's Potato Peel Pie and Non-Occupied Potato Peel Pie) Lisa See, Snow Flower and the Secret Fan (Lisa See's Deep-Fried Sugared Taro) The Book Club Cookbook will add real flavor to your book club meetings!
Author: Shengqing Wu Publisher: Taylor & Francis ISBN: 1000626970 Category : History Languages : en Pages : 272
Book Description
This book presents the first collection of studies of the senses and sensory experiences in China, filling a gap in sensory research while offering new approaches to Chinese Studies. Bringing together 12 chapters by literary scholars and historians, this book critically interrogates the deeply rooted meanings that the senses have coded in Chinese culture and society. Built on an exploration of the sensorium in early Chinese thought and late imperial literature, this book reveals the sensory manifestations of societal change and cultural transformation in China from the nineteenth century to the present day. It features in-depth examinations of a variety of concepts, representations, and practices, including aural and visual paradigms in ancient Chinese texts; odours in Ming-Qing literature and Republican Shanghai; the tactility of kissing and the sonic culture of community singing in the Republican era; the socialist sensorium in art, propaganda, memory, and embodied experiences; and contemporary-era multisensory cultural practices. Engaging with the exciting "sensory turn," this original work makes a unique contribution to the world history of the senses, and will be a valuable resource to scholars and students of Chinese Literature, History, Cultural Studies, and Media.
Author: Joel P. Rhodes Publisher: Bloomsbury Publishing USA ISBN: 1440876304 Category : History Languages : en Pages : 272
Book Description
This book uses evidence-based primary source analysis to provide students with the historical perspective necessary to think critically about the romantic memories, stubborn stereotypes, misperceptions, deliberate falsehoods, distorted myths, and old grudges that distort our popular perceptions of the 1960s. Twenty-first century Americans routinely use the 1960s as a metaphor, a sort of convenient shorthand, for the cultural wars—that continuous clash over differing values, beliefs, attitudes, and lifestyles—still bitterly polarizing the nation. Therefore, understanding the 1960s cultural revolution is critical to understanding ourselves. What this book contributes to that conversation is needed historical perspective with evidence-based primary source analysis. Ten chapters shed light on ordinarily overlooked aspects of the period, challenge stubborn misconceptions, and explore the enduring legacy of the 1960s. Primary source material—both written and visual—is drawn from archival holdings, newspapers, published proceedings, oral histories, and memoirs in order to present a balanced, accessible examination of mistaken beliefs and the historical truths.
Author: Sasha Gong
Author: Sasha Gong
Author: Zedong Mao
Author: Nicole Mones
Author: Kevin M. Thomson
Author: Guo Yue
Author: Dwight Furrow
Author: Fuchsia Dunlop
Author: Judy Gelman
Author: Shengqing Wu
Author: Joel P. Rhodes