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Author: Sonal Ved Publisher: Penguin/Viking ISBN: 9780670092406 Category : History Languages : en Pages : 0
Book Description
Did the European traders come before the Arab conquerors? Can you say cinnamon is an Indian spice even though it first grew in Sri Lanka on the Indian subcontinent? What are the origins of chutney and samosa or of the fruit punch, and how are they connected to India? Who taught us how to make ladi pav, and how did the Burmese khow suey land up on the wedding menus of Marwaris? In Whose Samosa Is It Anyway the author tries to find an answer to the most basic questions about Indian food only to conclude that there is no such thing as a definitive Indian cuisine and that there are as many hyper-local Indian cuisines as there are Indian states.
Author: Sonal Ved Publisher: Penguin/Viking ISBN: 9780670092406 Category : History Languages : en Pages : 0
Book Description
Did the European traders come before the Arab conquerors? Can you say cinnamon is an Indian spice even though it first grew in Sri Lanka on the Indian subcontinent? What are the origins of chutney and samosa or of the fruit punch, and how are they connected to India? Who taught us how to make ladi pav, and how did the Burmese khow suey land up on the wedding menus of Marwaris? In Whose Samosa Is It Anyway the author tries to find an answer to the most basic questions about Indian food only to conclude that there is no such thing as a definitive Indian cuisine and that there are as many hyper-local Indian cuisines as there are Indian states.
Author: Rachel Louise Martin Publisher: Vanderbilt University Press ISBN: 082650177X Category : History Languages : en Pages : 249
Book Description
These days, hot chicken is a “must-try” Southern food. Restaurants in New York, Detroit, Cambridge, and even Australia advertise that they fry their chicken “Nashville-style.” Thousands of people attend the Music City Hot Chicken Festival each year. The James Beard Foundation has given Prince’s Chicken Shack an American Classic Award for inventing the dish. But for almost seventy years, hot chicken was made and sold primarily in Nashville’s Black neighborhoods—and the story of hot chicken says something powerful about race relations in Nashville, especially as the city tries to figure out what it will be in the future. Hot, Hot Chicken recounts the history of Nashville’s Black communities through the story of its hot chicken scene from the Civil War, when Nashville became a segregated city, through the tornado that ripped through North Nashville in March 2020.
Author: Mary Lou Kownacki Publisher: Orbis Books ISBN: 1608330508 Category : Religion Languages : en Pages : 207
Book Description
Many centuries ago the ancient Desert Fathers and Mothers moved into the wilderness to leave behind the compulsions of the world and draw near to God. For Mary Lou Kownacki, a Benedictine nun and long-time peacemaker, her wilderness is the inner-city of Erie, Pennsylvania, surrounded by poor families trying to survive and keep hope alive in the midst of drugs, violence, and despair. From this outpost on the margins, she observes the world in poetic meditations, written with the passion of a prophet and the heart of a mystic. "I write about days when spiritual security, not fear, was a neighborhood's gift to children. I write about the sin of ignoring those who have the same needs we all do but no way to satisfy them. It is one way of trying to stretch my monk's robe until it embraces the suffering world."
Author: Maude Barlow Publisher: ECW Press ISBN: 1773054279 Category : Political Science Languages : en Pages : 154
Book Description
“Maude Barlow is one of our planet’s greatest water defenders.” — Naomi Klein, bestselling author of This Changes Everything and The Shock Doctrine The Blue Communities Project is dedicated to three primary things: that access to clean, drinkable water is a basic human right; that municipal and community water will be held in public hands; and that single-use plastic water bottles will not be available in public spaces. With its simple, straightforward approach, the movement has been growing around the world for a decade. Today, Paris, Berlin, Bern, and Montreal are just a few of the cities that have made themselves Blue Communities. In Whose Water Is It, Anyway?, renowned water justice activist Maude Barlow recounts her own education in water issues as she and her fellow grassroots water warriors woke up to the immense pressures facing water in a warming world. Concluding with a step-by-step guide to making your own community blue, Maude Barlow’s latest book is a heartening example of how ordinary people can effect enormous change.
Author: Jessica Koslow Publisher: Abrams ISBN: 1683355016 Category : Cooking Languages : en Pages : 548
Book Description
A home cook–friendly recipe collection of over seventy-five famed jams, jellies, butters, marmalades, and other fruit preserves, from a James Beard–nominated chef. “This is food whose time has come,” declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam—organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet—the kind of jam you eat with a spoon. The Sqirl Jam Book collects Jessica Koslow’s signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam.
Author: Holly Hughes Publisher: Da Capo Lifelong Books ISBN: 0738220191 Category : Cooking Languages : en Pages : 406
Book Description
"Browse, read a bit, browse some more, and then head for the kitchen."--Hudson Valley News From small-town bakeries to big city restaurants, Best Food Writing offers a bounty of everything in one place. For eighteen years, Holly Hughes has scoured both the online and print world to serve up the finest collection of food writing. This year, Best food Writing delves into the intersection of fine dining and food justice, culture and ownership, tradition and modernity; as well as profiles on some of the most fascinating people in the culinary world today. Once again, these standout essays--compelling, hilarious, poignant, illuminating--speak to the core of our hearts and fill our bellies. Whether you're a fan of Michel Richard or Guy Fieri--or both--there's something for everyone here. Take a seat and dig in.
Author: Chet Morelli Publisher: iUniverse ISBN: 0595433677 Category : Philosophy Languages : en Pages : 64
Book Description
In the non-fictional essay Whose Time Is It Anyway?, a Christian man gives you his introspective view of the past, present, and future, and how time plays an immense role in how history is written. Author Chet Morelli encourages you to think about and ask yourself many questions as he shares his research on our human ancestors and the resulting inquiries he has discovered in the process. Such questions include, what happens when we die? and has the human race been on Earth for millions of years or just a few thousand? He not only looks into the past but also the present as he explores whether our fast-paced society may have caused our government leaders to make the wrong choices. He also takes an in-depth look into the mind of today's man. Morelli touches on the future as he contemplates the possibility of World War III and what role the three largest religions may play in deciding the important historical events of the coming years. Whose Time Is it Anyway? will help you reflect on our human experience and how time relates to the questions where have we been?, where are we now?, and where are we going? Only time will tell
Author: Krishnendu Ray Publisher: Univ of California Press ISBN: 0520270118 Category : Cooking Languages : en Pages : 328
Book Description
Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. Curried Cultures–a wide-ranging collection of essays–explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings. Curried Cultures challenges disciplinary boundaries in considering South Asian gastronomy by assuming a proximity to dishes and diets that is often missing when food is a lens to investigate other topics. The book’s established scholarly contributors examine food to comment on a range of cultural activities as they argue that the practice of cooking and eating matter as an important way of knowing the world and acting on it.
Author: Philip Sloan Publisher: Routledge ISBN: 1134457405 Category : Business & Economics Languages : en Pages : 535
Book Description
The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security. Finally, it concludes with a section that examines emerging sustainable food trends and movements in addition to an analysis of current food science innovations. Developed from specifically commissioned original contributions the Handbook’s inherent multidisciplinary approach paves the way for deeper understanding of all aspects linked to the evolution of food in society, including insights into local food, food and tourism, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing. This book is essential reading for students, researches and academics interested in the possibilities of sustainable forms of gastronomy and gastronomy’s contribution to sustainable development. The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.
Author: Sonal Ved
Author: Sonal Ved
Author: 
Author: Rachel Louise Martin
Author: Mary Lou Kownacki
Author: Maude Barlow
Author: Jessica Koslow
Author: Holly Hughes
Author: Chet Morelli
Author: Krishnendu Ray
Author: Philip Sloan