300 recettes culinaires pour gourmets au régime PDF Download

Author: Odette Pannetier
Publisher:
ISBN:
Category :
Languages : fr
Pages : 189

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Author: Odette Pannetier (Mme Odet-Jessie.)
Publisher:
ISBN:
Category :
Languages : fr
Pages : 191

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Author: Peter Scholliers
Publisher: Bloomsbury Publishing USA
ISBN: 0313344914
Category : Social Science
Languages : en
Pages : 261

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Belgian food and drink, often overshadowed by the those of powerhouse neighbors France and Germany, receive much deserved attention in this thorough overview, the most comprehensive available in English. Belgian waffles, chocolate, and beer are renowned, but Food Culture in Belgium opens up the entire food culture spectrum and reveals Belgian food habits today and yesterday. Students and food mavens learn about the question of Belgianness in discussions of the foodways of distinct regions of Flanders, Wallonia, and Brussels. Packed with daily life insight, consumption statistics, and trends gathered from the culinary community on the Web, this is the ultimate source for discovering what has been called the best-kept culinary secret in Europe. Scholliers thoroughly covers the essential information in the topical chapters on history, major foods and ingredients, cooking, typical meals, special occasions, eating out, and diet and health. He is keen to illuminate how Belgium's unique food culture has developed through time. Before independence in 1830, Belgian regions had been part of the Celtic, Roman, Spanish, Austrian, French, Dutch, and German empires, and Belgium's central location has meant that it has long been a trade center for food products. Today, Brussels is the European Union administrative center and a cosmopolitan dining destination. Readers learn about the ingredients, techniques, and dishes that Belgium gave to the world, such as pommes frites, endive, and beer dishes. A timeline, glossary, selected bibliography, resource guide with websites and films, recipes, and photos complement the essays.

Author: Manon Mathias
Publisher: Springer
ISBN: 3030018571
Category : Literary Criticism
Languages : en
Pages : 283

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This book considers the historical and cultural origins of the gut-brain relationship now evidenced in numerous scientific research fields. Bringing together eleven scholars with wide interdisciplinary expertise, the volume examines literal and metaphorical digestion in different spheres of nineteenth-century life. Digestive health is examined in three sections in relation to science, politics and literature during the period, focusing on Northern America, Europe and Australia. Using diverse methodologies, the essays demonstrate that the long nineteenth century was an important moment in the Western understanding and perception of the gastroenterological system and its relation to the mind in the sense of cognition, mental wellbeing, and the emotions. This collection explores how medical breakthroughs are often historically preceded by intuitive models imagined throughout a range of cultural productions.

Author: Joan Nathan
Publisher: Knopf
ISBN: 0307594505
Category : Cooking
Languages : en
Pages : 401

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What is Jewish cooking in France? In a journey that was a labor of love, Joan Nathan traveled the country to discover the answer and, along the way, unearthed a treasure trove of recipes and the often moving stories behind them. Nathan takes us into kitchens in Paris, Alsace, and the Loire Valley; she visits the bustling Belleville market in Little Tunis in Paris; she breaks bread with Jewish families around the observation of the Sabbath and the celebration of special holidays. All across France, she finds that Jewish cooking is more alive than ever: traditional dishes are honored, yet have acquired a certain French finesse. And completing the circle of influences: following Algerian independence, there has been a huge wave of Jewish immigrants from North Africa, whose stuffed brik and couscous, eggplant dishes and tagines—as well as their hot flavors and Sephardic elegance—have infiltrated contemporary French cooking. All that Joan Nathan has tasted and absorbed is here in this extraordinary book, rich in a history that dates back 2,000 years and alive with the personal stories of Jewish people in France today.

Author: Karen Kelton
Publisher:
ISBN: 9781937963200
Category :
Languages : en
Pages :

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This textbook includes all 13 chapters of Français interactif. It accompanies www.laits.utexas.edu/fi, the web-based French program developed and in use at the University of Texas since 2004, and its companion site, Tex's French Grammar (2000) www.laits.utexas.edu/tex/ Français interactif is an open acess site, a free and open multimedia resources, which requires neither password nor fees. Français interactif has been funded and created by Liberal Arts Instructional Technology Services at the University of Texas, and is currently supported by COERLL, the Center for Open Educational Resources and Language Learning UT-Austin, and the U.S. Department of Education Fund for the Improvement of Post-Secondary Education (FIPSE Grant P116B070251) as an example of the open access initiative.

Author:
Publisher: Phaidon Press
ISBN: 9780714871219
Category : Cooking
Languages : en
Pages : 0

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75 fail-proof recipes for delicious ice-cream and gelati from the world's most trusted and bestselling Italian cookbook series. Italian Cooking School: Ice Cream is the latest addition to this fail-proof Italian cookbook series. Step-by-step instructions and photography guide readers through the preparation process and ensure success every time. Chapters cover ice creams, sorbets, frozen desserts and chilled desserts. Phaidon proudly presents the Italian Cooking School series from The Silver Spoon, which is designed for modern cooks to prepare delicious and authentic Italian recipes at home. Ideal for cooking novices, each title in the series features illustrated instructions for basic techniques and a collection of 75 recipes to inspire readers.

Author: Julian F. Gonsalves
Publisher: IDRC
ISBN: 1552501817
Category : Technology & Engineering
Languages : en
Pages : 273

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Intended for aspiring and new practitioners of Participatory Research and Development (PR&D) as well as field-based researchers in developing countries. Highlights that agricultural research and development has become a joint approach to deal with diverse biophysical environments, multiple livelihood goals, rapid changes in local and global economies, and an expanded range for stakeholders over agriculture and natural resources.

Author: Hermann Michaelis
Publisher:
ISBN:
Category : English language
Languages : en
Pages : 486

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Author: Rhoda Métraux
Publisher: Berghahn Books
ISBN: 9781571818133
Category : History
Languages : en
Pages : 164

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Book Description
Margaret Mead collaborated with her long-time colleague Rhoda Métraux in this unique study of French culture. The Hoover Institute at Stanford University originally published this volume, which grew out of the Columbia University project on Research of Contemporary Cultures in 1954. It is one of the few works by American social scientists dealing with broad themes of French life. Mead and Métraux present a vivid picture of the French starting with the organization of the house and its architecture, and drawing original conclusions for the structure of French families and overall cultural values. This work, long out of print, is a fascinating and penetrating portrait of a contemporary European society.