Culinary Fictions PDF Download

Author: Anita Mannur
Publisher: Temple University Press
ISBN: 1439900795
Category : Cooking
Languages : en
Pages : 272

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Book Description
An exploration of how and why food matters in the culture and literature of the South Asian diaspora.

Author: Raji Jallepalli
Publisher: William Morrow Cookbooks
ISBN: 9780060192228
Category : Cooking
Languages : en
Pages : 232

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Book Description
When Raji Jallepalli was a child growing up in India, she loved to sneak into the kitchen to carefully observe the cook and ask questions about whatever happened to be on the stove. Her parents discouraged such behavior--since Indian ladies did not cook. With a career in the kitchen unthinkable, Raji immersed herself in a career in microbiology. Years later, she visited France and fell in love with French food and wine. On first tasting the food she thought, "This is nice, but it could use some of the assertive flavors of my homeland as well as some lightening up." Three important influences--her Indian upbringing, scientific background, and love of French cuisine--inform Raji's cooking and account for her incredible success as a chef, and a self-taught one at that. Her eponymous restaurant, Restaurant Raji in Memphis, Tennessee, was nominated for a James Beard Award in 1996 and 1997 and helped establish Raji as one of this country's hottest culinary stars. She has been called "a major player" by the New York Times, and her restaurant was dubbed "one of the most exciting in America" by Food & Wine. Raji defines her brand of fusion as "a rather quiet combining of vastly different cultures, philosophies, and cooking techniques." In her kitchen she retains the basic principles and balance of French cuisine while introducing the profound bouquets of Indian cooking. As star chef and Raji fan Charlie Trotter writes in the foreword, "Hers becomes one cuisine--not a melding of two. It is completely natural, there is nothing contrived about it." All the recipes in Raji Cuisine come from Raji's restaurant but are adapted for the home kitchen. A full glossary of Indian spices appears, along with a primer on techniques and notes on choosing wine to accompany Raji's uniquely flavored fare. Outstanding, easy-to-follow recipes, gorgeous four-color photographs, and Raj'i's own reflections on her incredible journey to stardom in America's foremost culinary circles--all combine to make Raji Cuisine a welcome and remarkable debut from an extraordinary talent.

Author: Shilpa Dave
Publisher: NYU Press
ISBN: 0814771874
Category : Social Science
Languages : en
Pages : 399

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Book Description
An interdisciplinary anthology of the rich Asian American influence on U.S. popular culture From henna tattoo kits available at your local mall to “faux Asian” fashions, housewares and fusion cuisine; from the new visibility of Asian film, music, video games and anime to the current popularity of martial arts motifs in hip hop, Asian influences have thoroughly saturated the U.S. cultural landscape and have now become an integral part of the vernacular of popular culture. By tracing cross-cultural influences and global cultural trends, the essays in East Main Street bring Asian American studies, in all its interdisciplinary richness, to bear on a broad spectrum of cultural artifacts. Contributors consider topics ranging from early Asian American movie stars to the influences of South Asian iconography on rave culture, and from the marketing of Asian culture through food to the contemporary clamor for transnational Chinese women’s historical fiction. East Main Street hits the shelves in the midst of a boom in Asian American population and cultural production. This book is essential not only for understanding Asian American popular culture but also contemporary U.S. popular culture writ large.

Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 88

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Category : Cooking schools
Languages : en
Pages : 356

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Author: Jennifer Ho
Publisher: Routledge
ISBN: 1135469121
Category : Literary Criticism
Languages : en
Pages : 213

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Book Description
This interdisciplinary study examines the theme of consumption in Asian American literature, connection representations of cooking and eating with ethnic identity formation. Using four discrete modes of identification--historic pride, consumerism, mourning, and fusion--Jennifer Ho examines how Asian American adolescents challenge and revise their cultural legacies and experiment with alternative ethnic affiliations through their relationships to food.

Author: Jeanne Jacob
Publisher: Bloomsbury Publishing USA
ISBN: 1610694694
Category : Cooking
Languages : en
Pages : 1996

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Book Description
This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.

Author: Andrew Dornenburg
Publisher: Wiley
ISBN: 9780471152095
Category : Cooking
Languages : en
Pages : 400

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Book Description
Becoming a Chef, Revised is the updated and expanded edition of the 1996 James Beard Foundation Award for Best Writing on Food, and reflects all the most recent advances made in the culinary industry. It features the career advice of the biggest, most respected names in the culinary industry, such as Thomas Keller, Claudia Fleming, Marcel Desaulniers, Caprial Pence, Marcus Samuelsson, Craig Shelton, Gale Gand, Rick Tramonto, and more. With their trademark style, the authors give insightful details on the demographics, employment, education, and personal details of today's star chefs.

Author: Kevin Alexander
Publisher: Penguin
ISBN: 0525558047
Category : Social Science
Languages : en
Pages : 386

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Book Description
"Inspiring"—Danny Meyer, CEO, Union Square Hospitality Group; Founder, Shake Shack; and author, Setting the Table James Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American dining—with a new Afterword addressing the devastating consequences of the coronavirus pandemic on the restaurant industry Over the past decade, Kevin Alexander saw American dining turned on its head. Starting in 2006, the food world underwent a transformation as the established gatekeepers of American culinary creativity in New York City and the Bay Area were forced to contend with Portland, Oregon. Its new, no-holds-barred, casual fine-dining style became a template for other cities, and a culinary revolution swept across America. Traditional ramen shops opened in Oklahoma City. Craft cocktail speakeasies appeared in Boise. Poke bowls sprung up in Omaha. Entire neighborhoods, like Williamsburg in Brooklyn, and cities like Austin, were suddenly unrecognizable to long-term residents, their names becoming shorthand for the so-called hipster movement. At the same time, new media companies such as Eater and Serious Eats launched to chronicle and cater to this developing scene, transforming nascent star chefs into proper celebrities. Emerging culinary television hosts like Anthony Bourdain inspired a generation to use food as the lens for different cultures. It seemed, for a moment, like a glorious belle epoque of eating and drinking in America. And then it was over. To tell this story, Alexander journeys through the travails and triumphs of a number of key chefs, bartenders, and activists, as well as restaurants and neighborhoods whose fortunes were made during this veritable gold rush--including Gabriel Rucker, an originator of the 2006 Portland restaurant scene; Tom Colicchio of Gramercy Tavern and Top Chef fame; as well as hugely influential figures, such as André Prince Jeffries of Prince's Hot Chicken Shack in Nashville; and Carolina barbecue pitmaster Rodney Scott. He writes with rare energy, telling a distinctly American story, at once timeless and cutting-edge, about unbridled creativity and ravenous ambition. To "burn the ice" means to melt down whatever remains in a kitchen's ice machine at the end of the night. Or, at the bar, to melt the ice if someone has broken a glass in the well. It is both an end and a beginning. It is the firsthand story of a revolution in how Americans eat and drink.

Author: ShawGuides, Inc
Publisher: Shawguides
ISBN: 9780945834298
Category : Business & Economics
Languages : en
Pages : 486

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