Saberes con sabor PDF Download

Author: Conxita Domènech
Publisher: Routledge
ISBN: 0429782454
Category : Foreign Language Study
Languages : en
Pages : 341

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Book Description
Saberes con sabor: Culturas hispánicas a través de la cocina es un manual avanzado que responde al creciente interés por el estudio de las prácticas culinarias y alimenticias de Ibero-América, sin desatender ni la lengua ni la cultura de esas regiones del mundo. Cada capítulo comprende aspectos vinculados con recetas, lengua, arte y teoría. Los estudiantes son expuestos a temas de geografía, historia, literatura, política, economía, religión, música e, incluso, cuestiones de género que estarían implicadas en la elaboración y en el consumo de ciertas comidas. Y, esto, mientras mejoran sus habilidades en temas esenciales y específicos del español. A lo largo del libro, están incorporados materiales de internet —como vínculos para videos, registros sonoros, referencias históricas, sitios web de cocina y contenidos suplementarios para la investigación. Muy útil en cursos universitarios, Saberes con sabor es un recurso original y único de aprendizaje para estudiantes fascinados por los placeres del paladar y, de igual manera, con una genuina pasión por las culturas hispánicas.

Author: Rick Bayless
Publisher: Harper Collins
ISBN: 0061854980
Category : Cooking
Languages : en
Pages : 688

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Book Description
Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is. After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking. This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails. The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative. Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts. If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.

Author: Jenny Banh
Publisher: Routledge
ISBN: 0429938896
Category : Business & Economics
Languages : en
Pages : 311

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Book Description
With case studies from the USA, Canada, Chile, and other countries in Latin America, American Chinese Restaurants examines the lived experiences of what it is like to work in a Chinese restaurant. The book provides ethnographic insights on small family businesses, struggling immigrant parents, and kids working, living, and growing up in an American Chinese restaurant. This is the first book based on personal histories to document and analyze the American Chinese restaurant world. New narratives by various international and American contributors have presented Chinese restaurants as dynamic agencies that raise questions on identity, ethnicity, transnationalism, industrialization, (post)modernity, assimilation, public and civic spheres, and socioeconomic differences. American Chinese Restaurants will be of interest to general readers, scholars, and college students from undergraduate to graduate level, who wish to know Chinese restaurant life and understand the relationship between food and society.

Author: Vidalina Huertas
Publisher: Fulton Books, Inc.
ISBN: 1639850597
Category : Biography & Autobiography
Languages : en
Pages : 217

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Book Description
La octogenaria revive con nostalgia los lindos recuerdos de su epoca en su natal Isla de Vieques de Puerto Rico. Un bello fondo musical producido por las gruesas gotas de lluvia cuando golpeaban fuertemente su techo de cinc siendo complementado por un coro de coquies produciendo asi una armoniosa sinfonia, servia como agente motivador en aquella noche solitaria. Muy pensativa, traia a su memoria un mar de recuerdos de su Generacion... Los salpica con interesantes vivencias y en un ameno monologo los deja caer en las mentes inquisitivas de unos curiosos milenicos provocando en ellos un profundo asombro y una silenciosa comparacion con su presente: La Generacion Milenial.

Author: Tom Gilliland
Publisher: University of Texas Press
ISBN: 1477313745
Category : Cooking
Languages : en
Pages : 239

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Book Description
“Walking through the old wooden doors at Fonda San Miguel is like a journey back to colonial Mexico. . . . World-class Mexican art and antiques decorate the interior, and famed Mexican chefs have taught and cooked here. Acclaimed as one of the best Mexican restaurants in the country serving authentic interior food . . .” —USA Today “The stately yet bright and colorful hacienda decor and standout Mexican-interior cooking . . . will transport you straight to Guanajuato.” —Vogue “It anchors the city as its premier Mexican restaurant institution.” —The Daily Meal, which named Fonda San Miguel one of “America’s 50 Best Mexican Restaurants” Updated and reissued to celebrate the restaurant’s four decades of success, Fonda San Miguel presents more than one hundred recipes. The selections include many of Fonda’s signature dishes—Ceviche Veracruzano, Enchiladas Suizas, Cochinita Pibil, Pescado Tikin Xik, and Carne Asada—as well as a delicious assortment of dishes from Mexico’s diverse regional cuisines. Supplementary sections contain tips on buying and cooking with the various chiles and other ingredients, along with information on basic preparation techniques, equipment, and mail-order sources. Full-color photographs illustrate special dishes, and representative works from the impressive Fonda San Miguel art collection are also featured, along with notes on the artists.

Author: Rick Browne
Publisher: Andrews Mcmeel+ORM
ISBN: 1449443923
Category : Cooking
Languages : en
Pages : 409

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Book Description
From the public television host, a tour of the US’s oldest and greatest dining spots—with “delightful tales, delicious recipes, and hundreds of photographs” (Ted Allen, host of Food Network’s Chopped). Come along on a pilgrimage to some of the oldest, most historic restaurants in America. Each is special not only for its longevity but also for its historic significance, interesting stories, and, of course, wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich. The bestselling author and host/producer of Barbecue America shares the charm, history, and appeal that made these establishments, some as many as three hundred years old, successful. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, descriptions of some of its signature dishes, fun facts that make each place unique, and beautiful photos. It’s all you need for an armchair tour of one hundred restaurants that have made America great. “Browne spent three years traveling more than 46,000 miles to profile the 100 restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful.” —Orlando Sentinel “It is Browne’s exploration of the history behind each place that I found most interesting...The White Horse Tavern gave him the Beef Wellington recipe. Peter Luger, the legendary Brooklyn Steakhouse, shared one for German Fried Potatoes and Katz’s Delicatessen in New York City offered Katz’s Noodle Kugel. And, Ferrara in Little Italy in New York City parted with its cannoli recipe.” —Sioux City Journal “Ask any chef: It’s not easy keeping a restaurant alive for a week, let alone a year or a decade. So what does it take to last a century? After five years of criss-crossing the country and gobbling up regional specialties from chowder to chili, Rick Browne reveals the answer to that question.” —Ted Allen, host of Food Network’s Chopped

Author: Carl Franz
Publisher: Rick Steves
ISBN: 1612380492
Category : Travel
Languages : en
Pages : 770

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Book Description
Over the past 35 years, hundreds of thousands of readers have agreed: This is the classic guide to "living, traveling, and taking things as they come" in Mexico. Now in its updated 14th edition, The People's Guide to Mexico still offers the ideal combination of basic travel information, entertaining stories, and friendly guidance about everything from driving in Mexico City to hanging a hammock to bartering at the local mercado. Features include: • Advice on planning your trip, where to go, and how to get around once you're there • Practical tips to help you stay healthy and safe, deal with red tape, change money, send email, letters and packages, use the telephone, do laundry, order food, speak like a local, and more • Well-informed insight into Mexican culture, and hints for enjoying traditional fiestas and celebrations • The most complete information available on Mexican Internet resources, book and map reviews, and other info sources for travelers

Author: Mauro García Triana
Publisher: Lexington Books
ISBN: 9780739133439
Category : History
Languages : en
Pages : 306

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Book Description
This book deals with Chinese immigrants' role in the struggle for Cuban liberation and in Cuba's twentieth-century revolutionary social movement; the history of the Chinese economy in Cuba; and the Chinese contribution to Cuban music, painting, food, sport, and language. The centerpiece of the book is a translation of a study by Mauro Garc a Triana and Pedro Eng Herrera on the history of the Chinese presence in Cuba. Over many years, Garc a and Eng have collaborated closely on scholarly research on the Chinese contribution to Cuban life and politics, although their work is not widely known. Both are well equipped for such an enterprise: Eng as a Cuban of Chinese descent and a participant in the ethnic-Chinese revolutionary movement in Cuba, starting in the 1950s; Garc a as a participant in the struggle against Batista and Cuban Ambassador to China during the period of the Cultural Revolution. The study is supplemented by an extensive collection of archival photographs and of paintings on Cuban-Chinese themes by Pedro Eng, who is not just a chronicler of the community but a well-known worker-artist who paints in a style described by commentators as "naive." The volume has three appendices: excerpts from the Cuba Commission's 1877 report on Chinese emigration to Cuba; the rebel leader Gonzalo de Quesada y Ar stegui's pamphlet "The Chinese and Cuban Independence," translated from his book Mi primera ofrenda (My first offering), first published in 1892; and the chapter on "Coolie Life in Cuba" from Duvon Clough Corbitt's Study of the Chinese in Cuba, 1847-1947 (Wilmore 1971).

Author: Julie Meade
Publisher: Moon Travel
ISBN: 1640499741
Category : Travel
Languages : en
Pages : 543

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Book Description
Baroque palaces and energetic streets, old-school taquerías and contemporary art: experience this bustling metropolis with Moon Mexico City. Experience the city: Navigate by neighborhood or by activity with color-coded maps or follow self-guided walks through Mexico City's most interesting neighborhoods See the sights: Wander the ruins of Tenochtitlán at the Museo del Templo Mayor or visit Frida Kahlo's home. Explore the colorful Mercado de la Merced, admire Mexico City's sleek contemporary art museum, or venture into the past at the National Anthropology Museum Get a taste of the city: Feast on tacos al pastor from a street stand or indulge in the foodie scene with a multicourse meal of creative ceviche and mole negro dishes. Sip tequila and snack on botanas with locals at a cantina, belly up to the bar at a taquería, or try Oaxacan-style chiles rellenos at a beloved family-owned spot Bars and nightlife: Sip your way through a dazzling array of traditional dance halls, chic nightclubs, and hip mezcal hideaways Trusted advice: Author Julie Meade, who lived in Mexico for 10 years, shares her cultural and artistic expertise on her beloved city Itineraries and day trips: Head out to Cuernavaca, Puebla, or the ancient pyramid ruins of Teotihuacán or follow itineraries ranging from family-friendly tours to a relaxing Saturday at the markets, all accessible by bus, train, or public transit Full-color photos and detailed maps so you can explore on your own, plus an easy-to-read foldout map to use on the go Handy tools: Background information on the landscape, history, and culture of Mexico City, packaged in a book light enough to toss in your bag With Moon Mexico City's practical tips and local insight, you can experience the best of the city. Exploring more of Mexico? Check out Moon Oaxaca or Moon Yucatán Peninsula.

Author: Franziska Bollerey
Publisher: Routledge
ISBN: 1134228023
Category : Architecture
Languages : en
Pages : 445

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Book Description
According to urban academic myth, the first restaurants emerged in the wake of the French Revolution. From the very beginning in the elegant salons of the latter days of the Ancien Régime, the design of restaurants has been closely related to ideas of how food should be presented and how it may be consumed in public. The appearance and atmosphere created by restaurant owners reflects culturally embedded ideals of comfort, sociability and the good life. As a product of the modern metropolis, the restaurant encapsulates and illustrates the profound change in how its patrons viewed themselves as individuals, how they used their cities and how they met friends or business partners over a meal. The architectural design of environments for the consumption of food necessarily involves an exploration and a manipulation of the human experience of space. It reflects ideas about public and private behaviour for which the restaurant offers a stage. Famous architects were commissioned to provide designs for restaurants in order to lure in an ever more demanding urban clientele. The interior designs of restaurants were often employed to present this particular aspect in consciously evoking an imagery of sophisticated modernity. This book presents the restaurant, its cultural and typological history as it evolved over time. In this unique combination it provides valuable knowledge for designers and students of design, and for everyone interested in the cultural history of the modern metropolis.