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Author: Amy Cox Hall Publisher: University of Texas Press ISBN: 1477330283 Category : Cooking Languages : en Pages : 257
Book Description
"In recent years, Peruvian food has become of interest to tourists drawn to the inventive ways in which the incredibly ecologically diverse country has been a locus for chefs to experiment with the many foodstuffs and to draw on Indigenous knowledge and cultural histories. However, the simpler, everyday cooking of Peru is rarely the focus of media about Peru. In this manuscript Amy Cox Hall illustrates this history for readers who want to expand their understanding of the complex culinary histories of Peru"--
Author: Amy Cox Hall Publisher: University of Texas Press ISBN: 1477330283 Category : Cooking Languages : en Pages : 257
Book Description
"In recent years, Peruvian food has become of interest to tourists drawn to the inventive ways in which the incredibly ecologically diverse country has been a locus for chefs to experiment with the many foodstuffs and to draw on Indigenous knowledge and cultural histories. However, the simpler, everyday cooking of Peru is rarely the focus of media about Peru. In this manuscript Amy Cox Hall illustrates this history for readers who want to expand their understanding of the complex culinary histories of Peru"--
Author: Allen S. Weiss Publisher: Lusitania Press/Autonomedia ISBN: Category : Art, Modern Languages : en Pages : 238
Book Description
Literary Nonfiction. From the margins of gastronomy to the depths of taste, a compendium of culinary delights and anguish. Rare recipes, lost histories, perfect dishes, childhood nostalgias, improbable ecstasies. This volume offers a miscellany of articles and illustrations in celebration of food and the social relations fostered by dining. These texts mix genres, reveal secrets, resolve mysteries, communicate passions--precisely what is needed to consider the complex cultural associations between cuisine and the other arts.
Author: Lily Lee Lee Kong Publisher: World Scientific ISBN: 9814641243 Category : Social Science Languages : en Pages : 258
Book Description
This fascinating and insightful volume introduces readers to food as a window to the social and cultural history and geography of Singapore. It demonstrates how the food we consume, the ways in which we acquire and prepare it, the company we keep as we cook and eat, and our preferences and practices are all revealing of a larger economic, social, cultural and political world, both historically and in contemporary times. Readers will be captivated by chapters that deal with the intersections of food and ethnicity, gender and class, food hybridity, innovations and creativity, heritage and change, globalization and localization, and more. This is a must-read for anyone interested in Singapore culture and society.
Author: Mark Swislocki Publisher: Stanford University Press ISBN: 0804760128 Category : History Languages : en Pages : 321
Book Description
This book argues that regional food culture is intrinsic to how Chinese connect to the past, live in the present, and imagine their future. It focuses on Shanghai?a food lover's paradise?and identifies the importance of regional food culture at pivotal moments in the city's history, and in Chinese history more generally.
Author: Susan Herrmann Loomis Publisher: Penguin ISBN: 1592409652 Category : Biography & Autobiography Languages : en Pages : 338
Book Description
A delightful celebration of everyday life in France through the lens of the kitchens and cooking of the author’s neighbors, who, while busy and accomplished, still manage to make every meal a sumptuous occasion. Even before Susan Herrmann Loomis wrote her now-classic memoir, On Rue Tatin, American readers have been compelled by books about the French’s ease with cooking. With In a French Kitchen, Loomis—an expat who long ago traded her American grocery store for a bustling French farmer’s market—demystifies in lively prose the seemingly effortless je ne sais quoi behind a simple French meal. French cooks have the savoir faire to get out of a low-ingredient bind. They are deeply knowledgeable about seasonal produce and what mélange of simple ingredients will bring out the best of their garden or local market. They are perfectly at ease with cracked bowls and little counter space. In a French Kitchen proves that delicious, decadent meals aren’t complicated. Loomis takes lessons from busy, everyday people and offers tricks and recipes to create a meal more focused on quality ingredients and time at the table than on time in the kitchen.
Author: Camille Bégin Publisher: University of Illinois Press ISBN: 025209851X Category : Cooking Languages : en Pages : 241
Book Description
During the Depression, the Federal Writers' Project (FWP) dispatched scribes to sample the fare at group eating events like church dinners, political barbecues, and clambakes. Its America Eats project sought nothing less than to sample, and report upon, the tremendous range of foods eaten across the United States. Camille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, garlic, oregano, cumin seed, and cayenne pepper" while "tomatoes, green chili peppers, onions, and olive oil made up the sauce", Begin describes in mouth-watering detail how Americans tasted their food. They did so in ways that varied, and varied widely, depending on race, ethnicity, class, and region. Begin explores how likes and dislikes, cravings and disgust operated within local sensory economies that she culls from the FWP’s vivid descriptions, visual cues, culinary expectations, recipes and accounts of restaurant meals. She illustrates how nostalgia, prescriptive gender ideals, and racial stereotypes shaped how the FWP was able to frame regional food cultures as "American."
Author: Richard Linklater Publisher: Macmillan ISBN: 9780312094669 Category : Fiction Languages : en Pages : 134
Book Description
Uses ads, cartoons, and newspaper articles from the seventies and profiles of characters from the movie to offer a satiric look at the period.
Author: Francine Pascal Publisher: St. Martin's Press ISBN: 1429965207 Category : Fiction Languages : en Pages : 304
Book Description
A New York Times Bestseller! “Before there was Gossip Girl, there was Sweet Valley High...Sweet Valley Confidential makes a compelling enough companion that we actually missed two subway stops because we were caught up in its frothy fun.” —Wall Street Journal Iconic and beloved identical twins Jessica and Elizabeth Wakefield are all grown up, and navigating the very complicated world of work, love and betrayal in Francine Pascal's long-awaited return to Sweet Valley. What terrible secret has torn Jessica and Elizabeth apart? Ten years after Sweet Valley High, the Wakefield twins have had a falling out of epic proportions. When Jessica commits a complete and utter betrayal, Elizabeth flees to New York to escape the pain. Jessica remains in California, dealing with the fallout of her heart-wrenching choices. But with Elizabeth as her enemy, Sweet Valley is no longer the idyllic town of their youth. Elizabeth soon decides the only way to heal her broken heart is to get revenge for Jessica's duplicity. Always the "good" twin, Elizabeth about to turn the tables... Francine Pascal finally unfolds the continuing story of Elizabeth and Jessica Wakefield—and the whole gang from Sweet Valley—that will delight and surprise the millions of fans of these beloved characters.
Author: Amy B. Trubek Publisher: Univ of California Press ISBN: 052093413X Category : Cooking Languages : en Pages : 317
Book Description
How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.
Author: Amy Cox Hall
Author: Amy Cox Hall
Author: Allen S. Weiss
Author: Lily Lee Lee Kong
Author: Mark Swislocki
Author: Susan Herrmann Loomis
Author: Camille Bégin
Author: Richard Linklater
Author: Martin Yan
Author: Francine Pascal
Author: Amy B. Trubek