Books and Notes PDF Download

Author: Los Angeles County Public Library
Publisher:
ISBN:
Category :
Languages : en
Pages : 1364

View

Book Description

Author: Darra Goldstein
Publisher: Council of Europe
ISBN: 9789287157447
Category : Cooking
Languages : en
Pages : 512

View

Book Description
The study of culinary culture and its history provides an insight into broad social, political and economic changes in society. This collection of essays looks at the food culture of 40 European countries describing such things as traditions, customs, festivals, and typical recipes. It illustrates the diversity of the European cultural heritage.

Author: Maria Paz Moreno
Publisher: Rowman & Littlefield
ISBN: 1442266414
Category : Cooking
Languages : en
Pages : 217

View

Book Description
As the capital city of Spain, Madrid is nowadays considered one of the most interesting “food towns” in the world. This is perhaps due to the wide variety of specialty dishes that its cuisine boasts, ranging from the old-fashioned and traditional to the modern, and even the futuristic; a cuisine that has consistently received high praise from the likes of New York Times’ critic Mark Bittman and TV celebrity chefs such as Anthony Bourdain and Mario Battali, to name just a few. But how did a once humble and unsophisticated city like Madrid become the vibrant food metropolis that it is today? How did contemporary madrileño cuisine come to be, and what are its main identifying dishes? What role have its legendary restaurants, cafés and markets played in putting Madrid in the map as one of the world’s top food destinations? Maria Paz Moreno looks at the gastronomical history of Madrid throughout the ages. She traces the historical origins and evolution of Madrid’s cuisine, exploring major trends, most innovative chefs, restaurants and dishes, and telling the story of this fascinating city from the point of view of a food lover. She discusses the diverse influences that have shaped Madrid’s cuisine over the centuries, including the introduction of foods from the New World since the 16th century, the transition from famines to abundance during the second part of the 20th century, the revolution of the Michelin-starred young chefs at the beginning of the 21st century, and how madrileños’ sense of identity is built through their food. The sense of community created through communal eating experiences is also explored, focusing on the culture of sharing tapas, as well as traditional and avant-garde eating establishments, from restaurants to bars to chocolaterías, and even markets and festivals where food plays an important part. Anyone wishing to know more about the city, the culture, the richness of its food and people, will find a delightful review in these pages.

Author: Regina Galasso
Publisher: Contemporary Hispanic and Luso
ISBN: 1786941120
Category : Literary Criticism
Languages : en
Pages : 216

View

Book Description
Drawing from several genres, Translating New York recovers cultural narratives occluded by single linguistic or national literary histories, and proposes that reading these texts through the lens of translation unveils new pathways of cultural circulation and influence. Galasso argues that contact with New York ignited a heightened sensitivity towards language, garnering literary achievement and aesthetic innovation.

Author: María José Sevilla
Publisher: Reaktion Books
ISBN: 1789141893
Category : Cooking
Languages : en
Pages : 368

View

Book Description
Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and “Cocinas,” such as Basque, Galician, Castilian, Andalusian, and Catalan. It has been shaped by the country’s complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world. This is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for eggplants and pomegranates, María José Sevilla skillfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.

Author: Gabriela-Mariana Luca
Publisher: Cambridge Scholars Publishing
ISBN: 1527580938
Category : Social Science
Languages : en
Pages : 272

View

Book Description
From the anthropological point of view, eating means to ingest qualities, but also defects. Digestion is a double process, encompassing both assimilation and distribution through transformation. This book is based on the contributions of specialists in various fields of activity, including anthropology, medicine, cultural studies, archaeology, theatre, linguistics, who explore how we understand the cultural heritage of food, and how this defines the stratification of society. Providing insights into the compatibility and incompatibility of physical and cultural food, this book offers a higher level of understanding of the world in which we live.

Author: Margit Grieb
Publisher: BrownWalker Press
ISBN: 159942648X
Category : Social Science
Languages : en
Pages : 179

View

Book Description
The essays in this volume represent a cross-section of current scholarship examining the implications of the concept of Öffentlichkeit (the public sphere), originally conceived by the German philosopher Jürgen Habermas in the early 1960s, in his socio-historical study Strukturwandel der Öffentlichkeit (The Structural Transformation of the Public Sphere). The contributions herein add to the discourse surrounding an evolving public sphere using diverse perspectives to explore a variety of contexts in which this concept appears and reappears. For almost forty years, the Southeast Conference for Languages, Literatures and Film (SCFLLF) has been a premier platform for the discussion and dissemination of the latest scholarship in the Humanities, with emphasis on non-English area studies. The current volume showcases some of the most impactful papers originally presented at the 25th SCFLLF, held in Asheville, North Carolina, in March of 2023.

Author: Lluís Pons Pujol
Publisher: Archaeopress Publishing Ltd
ISBN: 1803274212
Category : History
Languages : es
Pages : 396

View

Book Description
This book focuses on luxonomics, or the economy of luxury in Roman times, and how its study is an element that is essential to understanding the history of the period. Organised in chronological order, the evolution of the luxury economy is divided into areas of consumption, production, and criticism.

Author: Edward Gerald Gingold
Publisher:
ISBN:
Category : Spain
Languages : en
Pages : 492

View

Book Description

Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 654

View

Book Description
Includes entries for maps and atlases.