Black Vocational, Technical, and Industrial Arts Education; Development and History PDF Download
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Author: Clyde W. Hall Publisher: American Technical Publishers ISBN: Category : Education Languages : en Pages : 272
Book Description
Focusing primarily on large-scale food production this thoroughly updated edition covers basic food items, cooking methods, and procedures.
Author: Clyde W. Hall Publisher: American Technical Publishers ISBN: Category : Education Languages : en Pages : 272
Book Description
Focusing primarily on large-scale food production this thoroughly updated edition covers basic food items, cooking methods, and procedures.
Author: Department Of Food And Nutrition Publisher: Orient Blackswan ISBN: 9788125023005 Category : Languages : en Pages : 516
Book Description
Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.
Author: Jack Goody Publisher: Cambridge University Press ISBN: 9780521286961 Category : Cooking Languages : en Pages : 268
Book Description
This wide ranging book explores the relationship between cuisine and class structure, and examines how cooking in the Third World is changing as a result of the impact of the West. Material discussed is both historical and anthropological, and ranges from China to Britain.
Author: Christine A. Hastorf Publisher: Cambridge University Press ISBN: 1107153360 Category : Cooking Languages : en Pages : 419
Book Description
Introduction : The Social Life of Food -- Part I. Laying the Groundwork -- Framing Food Investigation -- The Practices of a Meal in Society -- Part II. Current Food Studies in Archaeology -- The Archaeological Study of Food Activities -- Food Economics -- Food Politics : Power and Status -- Part III. Food and Identity : The Potentials of Food Archaeology -- Food in the Construction of Group Identity -- The Creation of Personal Identity : Food, Body and Personhood -- Food Creates Society
Author: Lillian B. Lansdown Publisher: DigiCat ISBN: Category : Fiction Languages : en Pages : 53
Book Description
DigiCat Publishing presents to you this special edition of "How to Prepare and Serve a Meal; and Interior Decoration" by Lillian B. Lansdown. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
Author: Elizabeth Andoh Publisher: Ten Speed Press ISBN: 030781355X Category : Cooking Languages : en Pages : 330
Book Description
In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel
Author: Clyde W. Hall
Author: Clyde W. Hall
Author: Pearl La Verne Bailey
Author: Department Of Food And Nutrition
Author: United States. Department of the Army
Author: 
Author: Marcy E Gaston
Author: Jack Goody
Author: Christine A. Hastorf
Author: Lillian B. Lansdown
Author: Elizabeth Andoh