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Author: Panikos Panayi Publisher: Reaktion Books ISBN: 1780233930 Category : Cooking Languages : en Pages : 178
Book Description
Deep-fried in facts and cultural insight, a mouth-watering history of this briny staple—complete with salt and vinegar, mushy peas, and tartar sauce. Double-decker buses, bowler hats, and cricket may be synonymous with British culture, but when it comes to their cuisine, nothing comes to mind faster than fish and chips. Sprinkled with salt and vinegar and often accompanied by mushy peas, fish and chips were the original British fast food. In this innovative book, Panikos Panayi unwraps the history of Britain’s most popular takeout, relating a story that brings up complicated issues of class, identity, and development. Investigating the origins of eating fish and potatoes in Britain, Panayi describes the birth of the meal itself, telling how fried fish was first introduced and sold by immigrant Jews before it spread to the British working classes in the early nineteenth century. He then moves on to the technological and economic advances that led to its mass consumption and explores the height of fish and chips’ popularity in the first half of the twentieth century and how it has remained a favorite today, despite the arrival of new contenders for the title of Britain’s national dish. Revealing its wider ethnic affiliations within the country, he examines how migrant communities such as Italians came to dominate the fish and chip trade in the twentieth century. Brimming with facts, anecdotes, and images of historical and modern examples of this batter-dipped meal, Fish and Chips will appeal to all foodies who love this quintessentially British dish.
Author: Panikos Panayi Publisher: Reaktion Books ISBN: 1780233930 Category : Cooking Languages : en Pages : 178
Book Description
Deep-fried in facts and cultural insight, a mouth-watering history of this briny staple—complete with salt and vinegar, mushy peas, and tartar sauce. Double-decker buses, bowler hats, and cricket may be synonymous with British culture, but when it comes to their cuisine, nothing comes to mind faster than fish and chips. Sprinkled with salt and vinegar and often accompanied by mushy peas, fish and chips were the original British fast food. In this innovative book, Panikos Panayi unwraps the history of Britain’s most popular takeout, relating a story that brings up complicated issues of class, identity, and development. Investigating the origins of eating fish and potatoes in Britain, Panayi describes the birth of the meal itself, telling how fried fish was first introduced and sold by immigrant Jews before it spread to the British working classes in the early nineteenth century. He then moves on to the technological and economic advances that led to its mass consumption and explores the height of fish and chips’ popularity in the first half of the twentieth century and how it has remained a favorite today, despite the arrival of new contenders for the title of Britain’s national dish. Revealing its wider ethnic affiliations within the country, he examines how migrant communities such as Italians came to dominate the fish and chip trade in the twentieth century. Brimming with facts, anecdotes, and images of historical and modern examples of this batter-dipped meal, Fish and Chips will appeal to all foodies who love this quintessentially British dish.
Author: Henry Sanoff Publisher: Van Nostrand Reinhold Company ISBN: Category : School buildings Languages : en Pages : 234
Book Description
Shaping the learning environment to support educational objectives is a central theme of this collection of unusual school building projects. The projects exemplify the participatory design process, where it is recognized that the student, the teacher, the parent, the administrator, and the architect are all vital to the process of educational change. A wide range of school types are included, from children's centers to university settings, public and private, wherever formal learning occurs. Many of the case studies were built or in construction, while others not built are included for their innovative techniques of user involvement. Thoroughly illustrated (bandw). Annotation copyright by Book News, Inc., Portland, OR
Author: Talja Blokland Publisher: John Wiley & Sons ISBN: 1509504850 Category : Social Science Languages : en Pages : 157
Book Description
Community is a central idea in urban studies but remains conceptually vague and empirically difficult to work with. Building on existing theories of community, Talja Blokland offers an important contribution to defining and understanding this key theme. Blokland argues that there has been too much focus on community as a stable construct, formed by durable relationships with kin, friends, social groups or neighbours. She draws attention to the non-durable, fluid encounters that constitute community, theorizing communities as shared urban practices in a globalizing world. The book proposes two core ways of thinking about community: the dimension of familiarity, defined by our ability to construct identities, and the dimension of access, defined by our freedom to enter and leave urban spaces. These dimensions form various urban configurations which enable us to experience and practise community in diverse ways. As this book maintains, community is after all an urban practice, not a fixed state of affairs.
Author: Glyn O. Phillips Publisher: Elsevier ISBN: 0857093630 Category : Technology & Engineering Languages : en Pages : 457
Book Description
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described.With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications. - An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry - Chapters each focus on a particular protein ingredient or group of ingredients - Innovative products and potential methods for improving nutrition and diet using proteins is also described
Author: Giulia Galera Publisher: Cambridge Scholars Publishing ISBN: 1527540774 Category : Social Science Languages : en Pages : 303
Book Description
This collection of essays highlights how given Alpine territories in Austria, Italy, and Switzerland are currently facing challenges imposed by migration, the barriers and limitations they are encountering, and the extent to which migration triggers policy and territorial innovations that can generate beneficial impacts for both migrants and local inhabitants. Contributors here include practitioners and social workers who have experimented with innovative reception and integration pathways, as well as researchers with diverse disciplinary backgrounds, including geographers, sociologists, political scientists, social anthropologists, economists, and legal experts. The book draws on empirical and theoretical investigations, research actions implemented within the framework of large EU projects, and exploratory case studies and storylines of welcoming reception initiatives. It will appeal to practitioners, social scientists, and policy makers interested in both understanding the determinants that affect migrant exclusion and inclusion in Alpine territories and developing reception and integration initiatives of advantage to both sides when hosting asylum seekers in mountain areas.
Author: Walter Benjamin Publisher: HarperCollins ISBN: 0547711166 Category : Literary Criticism Languages : en Pages : 419
Book Description
The towering twentieth century thinker delve into literature, philosophy, and his own life experience in this “extraordinary collection” (Publishers Weekly). A companion volume to Illuminations, the first collection of Walter Benjamin’s writings, Reflections presents a further sampling of his wide-ranging work. Here Benjamin evolves a theory of language as the medium of all creation, discusses theater and surrealism, reminisces about Berlin in the 1920s, recalls conversations with Bertolt Brecht, and provides travelogues of various cities, including Moscow under Stalin. Benjamin moves seamlessly from literary criticism to autobiography to philosophical-theological speculations, cementing his reputation as one of the greatest and most versatile writers of the twentieth century. “This book is just that: reflections of a highly polished mind that uncannily approximate the century’s fragments of shattered traditions.” —Time
Author: Heinz Fassmann Publisher: V&R Unipress ISBN: 9783847104711 Category : County services Languages : en Pages : 0
Book Description
The European societies and economies rely on Services of General Interest - in a historical perspective and in a future outlook. Fair access to basic services - such as transport, energy and communication infrastructures, education, health care etc. - is regarded as a cornerstone of the European Model of Society, as a central means for Territorial Cohesion and lastly as an EU citizens' right. These collective, regional and individual perspectives on Services of General Interest are in the focus of this edited volume. In the light of postmodern societies, demographic aging, migratory patterns, globalization and economic crises territorially sensitive challenges arise and targeted solutions are needed accordingly.
Author: Ignacio Matte Blanco Publisher: Routledge ISBN: 0429922590 Category : Psychology Languages : en Pages : 462
Book Description
A systematic effort to rethink Freud's theory of the unconscious, aiming to separate out the different forms of unconsciousness. The logico-mathematical treatment of the subject is made easy because every concept used is simple and simply explained from first principles. Each renewed explanation of the facts brings the emergence of new knowledge from old material of truly great importance to the clinician and the theorist alike. A highly original book that ought to be read by everyone interested in psychiatry or in Freudian psychology.
Author: Panikos Panayi
Author: Panikos Panayi
Author: 
Author: Henry Sanoff
Author: Talja Blokland
Author: Glyn O. Phillips
Author: Giulia Galera
Author: Paul G. Mooney
Author: Walter Benjamin
Author: Heinz Fassmann
Author: Ignacio Matte Blanco