Author: Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 173
Book Description
San Francisco Cuisine 2002
Author: San Francisco Bay Area Restaurants 2002
Author: Zagat Survey (Firm)Publisher:
ISBN: 9781570063541
Category : Travel
Languages : en
Pages : 278
Book Description
Part II: Challenges and Opportunities Facing American Agricultural Producers, S. Hrg. 110-124, April 24, 2007, 110-1 Hearing, *
Author: Tadich Grill
Author: John BriscoePublisher:
ISBN: 9781580084253
Category : Business & Economics
Languages : en
Pages : 186
Book Description
A destination restaurant and a local treasure, the Tadich Grill continues to evoke an old-world feel. Briscoe's informative book captures the history, ambiance, and flavors of this San Francisco institution, presenting a warm portrait of a true culinary success story. Photos.
Morocco
Author: Publisher: Chronicle Books
ISBN: 0811877388
Category : Cooking
Languages : en
Pages : 227
Book Description
Presents an introduction to the food of Morocco, with eighty recipes for appetizers, tangine, coucous dishes, and stuffed pastries, along with a discussion of the country's history and diverse culinary culture.
California Cuisine and Just Food
Author: Sally K. FairfaxPublisher: MIT Press
ISBN: 0262517868
Category : Business & Economics
Languages : en
Pages : 373
Book Description
An account of the shift in focus to access and fairness among San Francisco Bay Area alternative food activists and advocates. Can a celebrity chef find common ground with an urban community organizer? Can a maker of organic cheese and a farm worker share an agenda for improving America's food? In the San Francisco Bay area, unexpected alliances signal the widening concerns of diverse alternative food proponents. What began as niche preoccupations with parks, the environment, food aesthetics, and taste has become a broader and more integrated effort to achieve food democracy: agricultural sustainability, access for all to good food, fairness for workers and producers, and public health. This book maps that evolution in northern California. The authors show that progress toward food democracy in the Bay area has been significant: innovators have built on familiar yet quite radical understandings of regional cuisine to generate new, broadly shared expectations about food quality, and activists have targeted the problems that the conventional food system creates. But, they caution despite the Bay Area's favorable climate, progressive politics, and food culture many challenges remain.
San Francisco-Oakland Directory
Author: Great Food Finds San Francisco
Author: Carolyn JungPublisher: Rowman & Littlefield
ISBN: 1493028146
Category : Cooking
Languages : en
Pages : 209
Book Description
Food, cooking and restaurants reflect the spirit of Washington, DC, the people who live there, and their many cultures and cuisines. Culinary traditions here are firm, but there is a dynamic food/dining evolution taking place––from the finest white tablecloth restaurants to homey mom and pop cafes and chic new eateries. Great Food Finds Washington, DC features recipes for the home cook from the Capital’s most celebrated eateries alongside beautiful photography.
Golden Dreams
Author: Kevin StarrPublisher: OUP USA
ISBN: 0195153774
Category : Business & Economics
Languages : en
Pages : 601
Book Description
Explores the social, cultural, and economic history of California from 1950 through 1963, and discusses such topics as demography, water, freeways, development in the major cities and suburban areas, race relations, and more.
Cuisine and Culture
Author: Linda CivitelloPublisher: 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.