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Author: Barrett Williams Publisher: Barrett Williams ISBN: Category : Cooking Languages : en Pages : 86
Book Description
Step into a world where cultures come alive with every bite! "Cultures in the Kitchen" is not just an eBook—it's your passport to the diverse universe of culinary alchemy known as fermentation. For food enthusiasts and health-conscious adventurers alike, this treasure trove of gastronomic wisdom unlocks the timeless secrets of transforming simple ingredients into an array of tangy, zestful, and probiotic-rich delicacies. Embark on a palate-pleasing journey through chapters like "The Lure of Lacto-Fermentation" and "Kimchi Chronicles," each crafted to guide you through the processes that have captivated taste buds and nourished bodies across civilizations. You'll uncover the pivotal role of beneficial bacteria in "The Science of Good Bacteria" and stir your culinary curiosity with chapters such as "Advanced Flavor Building" and "A Pickle for Every Palate." "Cultures in the Kitchen" does more than simply impart recipes; it enlightens you on the holistic experience of fermentation. Delve into "The Basics of Brining," where the mysteries of salt and water ratios are demystified, and master the art of "Pickling Proficiency" with a smorgasbord of flavor twists that promise to add a zing to your meals. With your eBook in hand, you'll create a symphony of taste while learning the secrets to "Preserving Your Bounty" and "Elevating Meals with Ferments." Savvy tips on "Troubleshooting Your Ferments" ensure your kitchen experiments result in success, not stress. "The Art of Quick Pickling" delivers the satisfaction of homemade crunch in record time, perfect for those hankering for instant gratification. Dedicated chapters such as "Community and Culture of Fermentation" and "Hosting a Fermentation Party" show how these timeless techniques foster connection, transforming your crafted creations into the heart of gatherings and shared traditions. Woven into every chapter are the threads of history, science, and practical wisdom that will guide you from "The Chemistry of Fermentation" to "Incorporating Ferments into Clean Eating." Whether you're courting "Creative Containers and Weights" to perfect your pickles, or navigating "The Business of Ferments" to take your passion to market, "Cultures in the Kitchen" is your comprehensive guide to the fermenting arts. Don't just feed your body; nourish your soul. This eBook is the key to unlocking a transformative world of flavors. It's time to redefine your dining experience—one ferment at a time. Welcome to "Cultures in the Kitchen"!
Author: Sherrie A. Inness Publisher: University of Pennsylvania Press ISBN: 1512802883 Category : Social Science Languages : en Pages : 295
Book Description
At supermarkets across the nation, customers waiting in line—mostly female—flip through magazines displayed at the checkout stand. What we find on those magazine racks are countless images of food and, in particular, women: moms preparing lunch for the team, college roommates baking together, working women whipping up a meal in under an hour, dieters happy to find a lowfat ice cream that tastes great. In everything from billboards and product packaging to cooking shows, movies, and even sex guides, food has a presence that conveys powerful gender-coded messages that shape our society. Kitchen Culture in America is a collection of essays that examine how women's roles have been shaped by the principles and practice of consuming and preparing food. Exploring popular representations of food and gender in American society from 1895 to 1970, these essays argue that kitchen culture accomplishes more than just passing down cooking skills and well-loved recipes from generation to generation. Kitchen culture instructs women about how to behave like "correctly" gendered beings. One chapter reveals how juvenile cookbooks, a popular genre for over a century, have taught boys and girls not only the basics of cooking, but also the fine distinctions between their expected roles as grown men and women. Several essays illuminate the ways in which food manufacturers have used gender imagery to define women first and foremost as consumers. Other essays, informed by current debates in the field of material culture, investigate how certain commodities like candy, which in the early twentieth century was advertised primarily as a feminine pleasure, have been culturally constructed. The book also takes a look at the complex relationships among food, gender, class, and race or ethnicity-as represented, for example, in the popular Southern black Mammy figure. In all of the essays, Kitchen Culture in America seeks to show how food serves as a marker of identity in American society.
Author: Gary Alan Fine Publisher: Univ of California Press ISBN: 9780520257924 Category : Business & Economics Languages : en Pages : 332
Book Description
'Kitchens' takes the reader into the robust, overheated, backstage world of the contemporary restaurant. In this portrait of the real lives of kitchen workers, the author brings their experiences, challenges, and satisfactions to life.
Author: Ken Albala Publisher: Bloomsbury Publishing USA ISBN: 0313376271 Category : Social Science Languages : en Pages : 1566
Book Description
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.
Author: Barrett Williams Publisher: Barrett Williams ISBN: Category : Cooking Languages : en Pages : 86
Book Description
Step into a world where cultures come alive with every bite! "Cultures in the Kitchen" is not just an eBook—it's your passport to the diverse universe of culinary alchemy known as fermentation. For food enthusiasts and health-conscious adventurers alike, this treasure trove of gastronomic wisdom unlocks the timeless secrets of transforming simple ingredients into an array of tangy, zestful, and probiotic-rich delicacies. Embark on a palate-pleasing journey through chapters like "The Lure of Lacto-Fermentation" and "Kimchi Chronicles," each crafted to guide you through the processes that have captivated taste buds and nourished bodies across civilizations. You'll uncover the pivotal role of beneficial bacteria in "The Science of Good Bacteria" and stir your culinary curiosity with chapters such as "Advanced Flavor Building" and "A Pickle for Every Palate." "Cultures in the Kitchen" does more than simply impart recipes; it enlightens you on the holistic experience of fermentation. Delve into "The Basics of Brining," where the mysteries of salt and water ratios are demystified, and master the art of "Pickling Proficiency" with a smorgasbord of flavor twists that promise to add a zing to your meals. With your eBook in hand, you'll create a symphony of taste while learning the secrets to "Preserving Your Bounty" and "Elevating Meals with Ferments." Savvy tips on "Troubleshooting Your Ferments" ensure your kitchen experiments result in success, not stress. "The Art of Quick Pickling" delivers the satisfaction of homemade crunch in record time, perfect for those hankering for instant gratification. Dedicated chapters such as "Community and Culture of Fermentation" and "Hosting a Fermentation Party" show how these timeless techniques foster connection, transforming your crafted creations into the heart of gatherings and shared traditions. Woven into every chapter are the threads of history, science, and practical wisdom that will guide you from "The Chemistry of Fermentation" to "Incorporating Ferments into Clean Eating." Whether you're courting "Creative Containers and Weights" to perfect your pickles, or navigating "The Business of Ferments" to take your passion to market, "Cultures in the Kitchen" is your comprehensive guide to the fermenting arts. Don't just feed your body; nourish your soul. This eBook is the key to unlocking a transformative world of flavors. It's time to redefine your dining experience—one ferment at a time. Welcome to "Cultures in the Kitchen"!
Author: Krishnendu Ray Publisher: Univ of California Press ISBN: 0520952243 Category : Cooking Languages : en Pages : 328
Book Description
Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. Curried Cultures–a wide-ranging collection of essays–explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings. Curried Cultures challenges disciplinary boundaries in considering South Asian gastronomy by assuming a proximity to dishes and diets that is often missing when food is a lens to investigate other topics. The book’s established scholarly contributors examine food to comment on a range of cultural activities as they argue that the practice of cooking and eating matter as an important way of knowing the world and acting on it.
Author: Penny Van Esterik Publisher: Bloomsbury Publishing USA ISBN: 0313344205 Category : Social Science Languages : en Pages : 175
Book Description
Southeast Asian cuisines, such as Thai, have become quite popular in the United States even though immigrant numbers are low. The food is appealing because it is tasty, attractive, and generally healthful, with plentiful vegetables, fish, noodles, and rice. Food Culture in Southeast Asia is a richly informative overview of the food and foodways of the mainland countries including Burma, Thailand, Lao, Vietnam, Cambodia, and Malaysia, and the island countries of Singapore, Brunei, East Timor, Indonesia, and the Philippines. Students and other readers will learn how diverse peoples from diverse geographies feed themselves and the value they place on eating as a material, social, and symbolic act. Chapter 1, Historical Overview, surveys the archaeological and historical evidence concerning mainland Southeast Asia, with emphasis on the Indianized kingdoms of the mainland and the influence of the spice trade on subsequent European colonization. Chapter 2, Major Foods and Ingredients, particularly illuminates the rice culture as the central source of calories and a dominant cultural symbol of feminine nurture plus fish and fermented fish products, local fresh vegetables and herbs, and meat in variable amounts. The Cooking chapter discusses the division of labor in the kitchen, kitchens and their equipment, and the steps in acquiring, processing and preparing food. The Typical Meals chapter approaches typical meals by describing some common meal elements, meal format, and the timing of meals. Typical meals are presented as variations on a common theme, with particular attention to contrasts such as rural-urban and palace-village. Iconic meals and dishes that carry special meaning as markers of ethnic or national identity are also covered. Chapter 6, Eating Out, reviews some of the options for public eating away from home in the region, including the newly developed popularity of Southeast Asian restaurants overseas. The chapter has an urban, middle-class bias, as those are the people who are eating out on a regular basis. The Special Occasions chapter examines ritual events such as feeding the spirits of rice and the ancestors, Buddhist and Muslim rituals involving food, rites of passage, and universal celebrations around the coming of the New Year. The final chapter on diet and health looks at some of the ideologies underlying the relation between food and disease, particularly the humoral system, and then considers the nutritional challenges related to recent changes in local food systems, including food safety.
Author: Michael W. Twitty Publisher: HarperCollins ISBN: 0062876570 Category : Cooking Languages : en Pages : 504
Book Description
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Author: Corinne Mynatt Publisher: Hardie Grant Publishing ISBN: 1784884863 Category : Cooking Languages : en Pages : 924
Book Description
Guild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2022) Tools For Food explores the history of 250 of our most-loved and intriguing kitchen items and how they've changed the way we live. From 12th century Mongolian fire pots, to 17th century Chinese scissors, from beloved Tupperware food containers to the iconic Alessi lemon squeezer, this culinary journey covers well-loved items, as well as lesser known objects. From primitive tools to high-end objects conceived by brands such as Le Creuset, Joseph Joseph, IKEA, Tala, Rosti, Pyrex, Oxo Good Grips, Droog, Staub and many more, the reader will be taken on a journey around the globe, exploring how and what we cook has changed over the centuries, showing similarities and diversity across times and cultures. From basic necessities to design objects, each image is accompanied by a text detailing its origin, as well as interesting facts about its relationship between culture and cooking.
Author: Carole Counihan Publisher: Routledge ISBN: 0415521033 Category : Cooking Languages : en Pages : 650
Book Description
This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices.
Author: Linda Civitello Publisher: John Wiley & Sons ISBN: 0470403713 Category : Cooking Languages : en Pages : 448
Book Description
Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.
Author: Barrett Williams
Author: Sherrie A. Inness
Author: Gary Alan Fine![Food Cultures of the World Encyclopedia [4 volumes] PDF](https://books.google.com/books/content/images/frontcover/p7rOEAAAQBAJ?fife=w80-h100)
Author: Ken Albala
Author: Barrett Williams
Author: Krishnendu Ray
Author: Penny Van Esterik
Author: Michael W. Twitty
Author: Corinne Mynatt
Author: Carole Counihan
Author: Linda Civitello