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Author: Little Little Gestalten Publisher: Little Gestalten ISBN: 9783899558180 Category : Juvenile Nonfiction Languages : en Pages : 80
Book Description
Takes children on a culinary journey around the world, teaching them about new cultures and landscapes through different foods. This illustrated non-fiction book explains facts with interesting references and stories that spark curiosity about the different history and cultures of the world. As children learn about foods, they also understand how the environment and cultural practice can shape the way we eat. By the end, they will have learned about different cuisines and cultures with a thought about how we all share these widely today.
Author: Little Little Gestalten Publisher: Little Gestalten ISBN: 9783899558180 Category : Juvenile Nonfiction Languages : en Pages : 80
Book Description
Takes children on a culinary journey around the world, teaching them about new cultures and landscapes through different foods. This illustrated non-fiction book explains facts with interesting references and stories that spark curiosity about the different history and cultures of the world. As children learn about foods, they also understand how the environment and cultural practice can shape the way we eat. By the end, they will have learned about different cuisines and cultures with a thought about how we all share these widely today.
Author: Jenny Morris Publisher: ISBN: 9781920289751 Category : International cooking Languages : en Pages : 250
Book Description
The irrepressible Giggling Gourmet is back! In this exciting recipe book, international celebrity chef Jenny Morris revisits her favourite travel destinations and cooks her way around the world. Her culinary adventure takes her to 13 different countries and, inspired by the people she meets in homely kitchens and local marketplaces along the way, she recreates a feast of mouth-watering, authentic dishes, adding a spoonful of that unmistakable Jenny magic. Using ingredients that are readily available in your local supermarket, Jenny brings a world of flavour to your table. Whether you try the succulent Greek mountain lamb or a fragrant Moroccan beef and prune tangia, or even a fiery bowl of Singapore chilli crab or some comforting Chinese open-top dumplings, Jenny will take your taste buds on a delicious voyage of discovery. Sprinkled with personal anecdotes, and narrated with characteristic sparkle and quirky humour, this collection of over 150 accessible, imaginative recipes captures the culinary essence of each of the countries she visits.
Author: World Book, Inc Publisher: ISBN: 9780716640608 Category : Brain Languages : en Pages :
Book Description
"A group of children learn about the human body through visits with Wilhelm Roentgen, Edward Jenner, Leonardo da Vinci, Rosalind Franklin, and Watson and Crick"--
Author: Jennifer McLagan Publisher: Ten Speed Press ISBN: 1607745178 Category : Cooking Languages : en Pages : 541
Book Description
The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.
Author: Jehanne Dubrow Publisher: Columbia University Press ISBN: 0231554249 Category : Philosophy Languages : en Pages : 94
Book Description
Taste is a lyric meditation on one of our five senses, which we often take for granted. Structured as a series of “small bites,” the book considers the ways that we ingest the world, how we come to know ourselves and others through the daily act of tasting. Through flavorful explorations of the sweet, the sour, the salty, the bitter, and umami, Jehanne Dubrow reflects on the nature of taste. In a series of short, interdisciplinary essays, she blends personal experience with analysis of poetry, fiction, music, and the visual arts, as well as religious and philosophical texts. Dubrow considers the science of taste and how taste transforms from a physical sensation into a metaphor for discernment. Taste is organized not so much as a linear dinner served in courses but as a meal consisting of meze, small plates of intensely flavored discourse.
Author: Zoe Bather Publisher: Laurence King Publishing ISBN: 9781780678306 Category : Diet Languages : en Pages : 0
Book Description
Chef and his intrepid gang of ingredient hunters – comic characters called the Ingreedies – take you on a world trip that will tantalize your taste buds and inspire adventures in the kitchen. Join Melvin in the rainforest for some edible Amazonian treats, and try explosive chillis in Mexico with Lexi, while Bentley explains all about how the Swedes preserve their food, and Chai discovers magical spice blends in India. This book draws on the culture, history, science, and geography behind our food and serves it up as a visual feast of illustrations, maps, and recipes. Exciting but accessible recipes for 13 meals that the family can eat together, including French tarte Tatin, American chowder, Chinese "dan dan" noodles, Moroccan chicken stew, and many more.
Author: David Rosengarten Publisher: Random House (NY) ISBN: 9780375752650 Category : Cooking Languages : en Pages : 356
Book Description
Do you want to make spice-rubbed ribs the way they're made by the best barbecue cooks in Memphis? Crispy soft-shell crabs that taste like they're right out of Chesapeake Bay? Refreshing Thai salad just as it's made in Bangkok? A moussaka that could be the star of a great taverna in Greece? A bisteeya that will transport you to Morocco? Catalan lobster soup, Vietnamese summer rolls, proper Dover sole, a real tiramisu? A golden, buttery tarte Tatin? David Rosengarten will show you how. The New York Times has said that David Rosengarten's hit show, Taste, on Food Network "reconceived the idea of what a cooking show could be. . . . He explores his subjects so thor-oughly and thoughtfully that he makes instant experts of his viewers." Now Rosengarten has reconceived the idea of what a cookbook can be. Taste gives you a chance to experiment with some of the world's greatest dishes with the world's best cooking teacher at your side. Each recipe is accompanied by a set of criteria--letting you know exactly what experts mean when they say a risotto is good, a gazpacho is excellent, or a chocolate chip cookie is perfect. Now you'll know how to make it--and what to look for along the way. Rosengarten tells you exactly what to shop for: the bottled hot sauce from the West Indies that makes the best ceviche, the brand of chocolate that produces the deepest-tasting molten chocolate cake. He's similarly candid about equipment, detailing everything from a handy smoker that's indispensable in the preparation of jerk chicken to the best heat source for a homemade creme brulee. The chapter on wine is itself an education. You'll find everything you need to know to matchwine with food--including a list of twelve inexpensive wines that will never let you down. With his characteristic candor, Rosengarten pricks the bubble of wine pretension--exploding many of America's most fervently held myths. David Rosengarten is a great teacher, with an irrepressible enthusiasm that comes through as vividly in this book as it does on the screen. Beginners will learn the basics from this book. For those who know their way around the kitchen, Rosengarten's in-depth culinary information will be a revelation. A cookbook teaches you how to cook. Taste teaches you how to taste. You'll never want to cook again without it.
Author: Bruce Wydick Publisher: Thomas Nelson ISBN: 1401689930 Category : Fiction Languages : en Pages : 314
Book Description
The global coffee trade is a collision between the rich world and the poor world. A group of graduate students is about to experience that collision head-on. Angela, Alex, Rich, and Sofi a bring to their summer research project in Guatemala more than their share of grad-school baggage—along with clashing ideas about poverty and globalization. But as they follow the trail of coffee beans from the Guatemalan peasant grower to the American coffee drinker, what unfolds is not only a stunning research discovery, but an unforgettable journey of personal challenge and growth. Based on an actual research project on fair trade coffee funded by USAID, The Taste of Many Mountains is a brilliantly-staged novel about the global economy in which University of San Francisco economist Bruce Wydick examines the realities of the coffee trade from the perspective of young researchers struggling to understand the chasm between the world’s rich and poor. “Wydick’s first novel is brewed perfectly—full of rich body with double-shots of insight.” —Santiago “Jimmy” Mellado, President and CEO of Compassion International "This wonderfully enlightening book describes the Mayan culture in Guatemala and some of the sufferings these people have survived." —CBA Retailers + Resources Includes Reading Group Guide
Author: Mayukh Sen Publisher: W. W. Norton & Company ISBN: 1324004525 Category : Biography & Autobiography Languages : en Pages : 207
Book Description
A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now, Emma Straub, and Globe and Mail One of the Millions's Most Anticipated Books of 2021 America’s modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.
Author: Lizzie Collingham Publisher: Penguin ISBN: 0143123017 Category : History Languages : en Pages : 666
Book Description
A New York Times Notable Book of 2012 Food, and in particular the lack of it, was central to the experience of World War II. In this richly detailed and engaging history, Lizzie Collingham establishes how control of food and its production is crucial to total war. How were the imperial ambitions of Germany and Japan - ambitions which sowed the seeds of war - informed by a desire for self-sufficiency in food production? How was the outcome of the war affected by the decisions that the Allies and the Axis took over how to feed their troops? And how did the distinctive ideologies of the different combatant countries determine their attitudes towards those they had to feed? Tracing the interaction between food and strategy, on both the military and home fronts, this gripping, original account demonstrates how the issue of access to food was a driving force within Nazi policy and contributed to the decision to murder hundreds of thousands of 'useless eaters' in Europe. Focusing on both the winners and losers in the battle for food, The Taste of War brings to light the striking fact that war-related hunger and famine was not only caused by Nazi Germany and Imperial Japan, but was also the result of Allied mismanagement and neglect, particularly in India, Africa and China. American dominance both during and after the war was not only a result of the United States' immense industrial production but also of its abundance of food. This book traces the establishment of a global pattern of food production and distribution and shows how the war subsequently promoted the pervasive influence of American food habits and tastes in the post-war world. A work of great scope, The Taste of War connects the broad sweep of history to its intimate impact upon the lives of individuals.
Author: Little Little Gestalten
Author: Little Little Gestalten
Author: Jenny Morris
Author: World Book, Inc
Author: Jennifer McLagan
Author: Jehanne Dubrow
Author: Zoe Bather
Author: David Rosengarten
Author: Bruce Wydick
Author: Mayukh Sen
Author: Lizzie Collingham