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Author: Barrett Williams Publisher: Barrett Williams ISBN: Category : Cooking Languages : en Pages : 86
Book Description
Step into a world where cultures come alive with every bite! "Cultures in the Kitchen" is not just an eBook—it's your passport to the diverse universe of culinary alchemy known as fermentation. For food enthusiasts and health-conscious adventurers alike, this treasure trove of gastronomic wisdom unlocks the timeless secrets of transforming simple ingredients into an array of tangy, zestful, and probiotic-rich delicacies. Embark on a palate-pleasing journey through chapters like "The Lure of Lacto-Fermentation" and "Kimchi Chronicles," each crafted to guide you through the processes that have captivated taste buds and nourished bodies across civilizations. You'll uncover the pivotal role of beneficial bacteria in "The Science of Good Bacteria" and stir your culinary curiosity with chapters such as "Advanced Flavor Building" and "A Pickle for Every Palate." "Cultures in the Kitchen" does more than simply impart recipes; it enlightens you on the holistic experience of fermentation. Delve into "The Basics of Brining," where the mysteries of salt and water ratios are demystified, and master the art of "Pickling Proficiency" with a smorgasbord of flavor twists that promise to add a zing to your meals. With your eBook in hand, you'll create a symphony of taste while learning the secrets to "Preserving Your Bounty" and "Elevating Meals with Ferments." Savvy tips on "Troubleshooting Your Ferments" ensure your kitchen experiments result in success, not stress. "The Art of Quick Pickling" delivers the satisfaction of homemade crunch in record time, perfect for those hankering for instant gratification. Dedicated chapters such as "Community and Culture of Fermentation" and "Hosting a Fermentation Party" show how these timeless techniques foster connection, transforming your crafted creations into the heart of gatherings and shared traditions. Woven into every chapter are the threads of history, science, and practical wisdom that will guide you from "The Chemistry of Fermentation" to "Incorporating Ferments into Clean Eating." Whether you're courting "Creative Containers and Weights" to perfect your pickles, or navigating "The Business of Ferments" to take your passion to market, "Cultures in the Kitchen" is your comprehensive guide to the fermenting arts. Don't just feed your body; nourish your soul. This eBook is the key to unlocking a transformative world of flavors. It's time to redefine your dining experience—one ferment at a time. Welcome to "Cultures in the Kitchen"!
Author: Sherrie A. Inness Publisher: University of Pennsylvania Press ISBN: 1512802883 Category : Social Science Languages : en Pages : 295
Book Description
At supermarkets across the nation, customers waiting in line—mostly female—flip through magazines displayed at the checkout stand. What we find on those magazine racks are countless images of food and, in particular, women: moms preparing lunch for the team, college roommates baking together, working women whipping up a meal in under an hour, dieters happy to find a lowfat ice cream that tastes great. In everything from billboards and product packaging to cooking shows, movies, and even sex guides, food has a presence that conveys powerful gender-coded messages that shape our society. Kitchen Culture in America is a collection of essays that examine how women's roles have been shaped by the principles and practice of consuming and preparing food. Exploring popular representations of food and gender in American society from 1895 to 1970, these essays argue that kitchen culture accomplishes more than just passing down cooking skills and well-loved recipes from generation to generation. Kitchen culture instructs women about how to behave like "correctly" gendered beings. One chapter reveals how juvenile cookbooks, a popular genre for over a century, have taught boys and girls not only the basics of cooking, but also the fine distinctions between their expected roles as grown men and women. Several essays illuminate the ways in which food manufacturers have used gender imagery to define women first and foremost as consumers. Other essays, informed by current debates in the field of material culture, investigate how certain commodities like candy, which in the early twentieth century was advertised primarily as a feminine pleasure, have been culturally constructed. The book also takes a look at the complex relationships among food, gender, class, and race or ethnicity-as represented, for example, in the popular Southern black Mammy figure. In all of the essays, Kitchen Culture in America seeks to show how food serves as a marker of identity in American society.
Author: Massimo Montanari Publisher: Columbia University Press ISBN: 0231137907 Category : Cooking Languages : en Pages : 166
Book Description
Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.
Author: Gary Alan Fine Publisher: Univ of California Press ISBN: 9780520257924 Category : Business & Economics Languages : en Pages : 332
Book Description
'Kitchens' takes the reader into the robust, overheated, backstage world of the contemporary restaurant. In this portrait of the real lives of kitchen workers, the author brings their experiences, challenges, and satisfactions to life.
Author: Johnny Grey Publisher: Jacqui Small ISBN: 9781903221969 Category : Interior decoration Languages : en Pages : 192
Book Description
Being at the centre of home life, where food is prepared and hospitality emanates, every kitchen needs to be carefully planned in order to offer flexibility within the home space. Kitchen Culture provides a wealth of practical advice and new thinking, and its sumptuous photographs of contemporary kitchens and architectural plans provide visual inspiration for how to create wonderful kitchens within the shell of your own home. Johnny Grey covers everything from fascinating context –for example, the historical model of the kitchen as being the fabric of family and domestic life- to practical, design orientated considerations of lighting, space and layout, body movement and storage in the creation of the ideal personal living and working space. The book is divided into five sections: ‘Reinventing Home Space’, tracing the historical model of the kitchen and its transformation through cultural, culinary and social influences; ‘The Core of Kitchen Design’, case studies of real kitchens, focusing on key design elements for planning the ideal personal living and work space; ‘Communicating Between Space and People’, showcasing specific designs to accommodate sociable activities; ‘Design Analysis’, heralding the many design options for creating true space-efficiency; and ‘Whole Environment’, providing practical guidance to kitchen owners looking to extend their existing interior space and maximise natural light. Featuring the striking photography of Alex Wilson on almost every page, Kitchen Culture is replete with visual inspiration to compliment Grey’s contemporary, ergonomic style and expert instruction.
Author: Barrett Williams Publisher: Barrett Williams ISBN: Category : Cooking Languages : en Pages : 86
Book Description
Step into a world where cultures come alive with every bite! "Cultures in the Kitchen" is not just an eBook—it's your passport to the diverse universe of culinary alchemy known as fermentation. For food enthusiasts and health-conscious adventurers alike, this treasure trove of gastronomic wisdom unlocks the timeless secrets of transforming simple ingredients into an array of tangy, zestful, and probiotic-rich delicacies. Embark on a palate-pleasing journey through chapters like "The Lure of Lacto-Fermentation" and "Kimchi Chronicles," each crafted to guide you through the processes that have captivated taste buds and nourished bodies across civilizations. You'll uncover the pivotal role of beneficial bacteria in "The Science of Good Bacteria" and stir your culinary curiosity with chapters such as "Advanced Flavor Building" and "A Pickle for Every Palate." "Cultures in the Kitchen" does more than simply impart recipes; it enlightens you on the holistic experience of fermentation. Delve into "The Basics of Brining," where the mysteries of salt and water ratios are demystified, and master the art of "Pickling Proficiency" with a smorgasbord of flavor twists that promise to add a zing to your meals. With your eBook in hand, you'll create a symphony of taste while learning the secrets to "Preserving Your Bounty" and "Elevating Meals with Ferments." Savvy tips on "Troubleshooting Your Ferments" ensure your kitchen experiments result in success, not stress. "The Art of Quick Pickling" delivers the satisfaction of homemade crunch in record time, perfect for those hankering for instant gratification. Dedicated chapters such as "Community and Culture of Fermentation" and "Hosting a Fermentation Party" show how these timeless techniques foster connection, transforming your crafted creations into the heart of gatherings and shared traditions. Woven into every chapter are the threads of history, science, and practical wisdom that will guide you from "The Chemistry of Fermentation" to "Incorporating Ferments into Clean Eating." Whether you're courting "Creative Containers and Weights" to perfect your pickles, or navigating "The Business of Ferments" to take your passion to market, "Cultures in the Kitchen" is your comprehensive guide to the fermenting arts. Don't just feed your body; nourish your soul. This eBook is the key to unlocking a transformative world of flavors. It's time to redefine your dining experience—one ferment at a time. Welcome to "Cultures in the Kitchen"!
Author: Corinne Mynatt Publisher: Hardie Grant Publishing ISBN: 1784884863 Category : Cooking Languages : en Pages : 924
Book Description
Guild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2022) Tools For Food explores the history of 250 of our most-loved and intriguing kitchen items and how they've changed the way we live. From 12th century Mongolian fire pots, to 17th century Chinese scissors, from beloved Tupperware food containers to the iconic Alessi lemon squeezer, this culinary journey covers well-loved items, as well as lesser known objects. From primitive tools to high-end objects conceived by brands such as Le Creuset, Joseph Joseph, IKEA, Tala, Rosti, Pyrex, Oxo Good Grips, Droog, Staub and many more, the reader will be taken on a journey around the globe, exploring how and what we cook has changed over the centuries, showing similarities and diversity across times and cultures. From basic necessities to design objects, each image is accompanied by a text detailing its origin, as well as interesting facts about its relationship between culture and cooking.
Author: Michael W. Twitty Publisher: HarperCollins ISBN: 0062876570 Category : Cooking Languages : en Pages : 505
Book Description
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Author: Catherine Owen Publisher: Good Press ISBN: Category : Cooking Languages : en Pages : 67
Book Description
"Culture and Cooking; Or, Art in the Kitchen" by Catherine Owen. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
Author: James R. Keller Publisher: McFarland ISBN: 0786426160 Category : Social Science Languages : en Pages : 217
Book Description
Culinary imagery, much like sexual and violent imagery, is a key cinematic device used to elicit a sensory response from an audience. In many films, culinary imagery is central enough to constitute a new subgenre, defined by films in which food production, preparation, service, and consumption play a major part in the development of character, structure, or theme. This book defines the food film genre and analyzes the relationship between cinematic food imagery and various cultural constructs, including politics, family, identity, race, ethnicity, nationality, gender, and religion. Chapters examine these themes in several well-known food films, such as The Cook, the Thief, His Wife and Her Lover, Chocolat, Babette's Feast, and Eat Drink Man Woman, and lesser-known productions, including Felicia's Journey, Kitchen Stories, Magic Kitchen, and Chinese Feast. The work includes a filmography of movies within the food genre. Instructors considering this book for use in a course may request an examination copy here.
Author: Barrett Williams
Author: Sherrie A. Inness
Author: Massimo Montanari
Author: Gary Alan Fine
Author: Johnny Grey
Author: Barrett Williams
Author: Corinne Mynatt
Author: Michael W. Twitty
Author: Catherine Owen
Author: James R. Keller
Author: Massimo Montanari