Author: Masako MatsunoPublisher: Pantheon
ISBN: 9780394828022
Category : Bamboo
Languages : en
Pages : 32
Book Description
Taro enters the bamboo grove looking for his dinner and comes away with much more than he expected.
Taro and the Bamboo Shoot
Author: Masako MatsunoPublisher: Pantheon
ISBN: 9780394828022
Category : Bamboo
Languages : en
Pages : 32
Book Description
Taro enters the bamboo grove looking for his dinner and comes away with much more than he expected.
Taro and a Bamboo Shoot
Author: Masako MatsunoTaro and the Bamboo Shoot
Author: Masako MatsunoBamboo
Author: Susanne LucasPublisher: Reaktion Books
ISBN: 1780232063
Category : Nature
Languages : en
Pages : 184
Book Description
A natural and cultural history of this important and useful plant. We may think of bamboo only as a snack for cuddly panda bears, but we use the plant as food, clothing, paper, fabric, and shelter. Drawing on a vast array of sources, this book builds a complete picture of bamboo in both history and our modern world. Susanne Lucas shows how bamboo has always met the physical and spiritual requirements of humanity while at the same time being exploited by people everywhere. Lucas describes how bamboo’s special characteristics, such as its ability to grow quickly and thus be an easily replaced resource, offers potential solutions to modern ecological dilemmas. She explores the vital role bamboo plays in the survival of many animals and ecosystems, as well as its use for some of the earliest books ever written, as the framework for houses, and for musical instruments. As modern research and technologies advance, she explains, bamboo use has increased dramatically—it can now be found in the filaments of light bulbs, airplanes, the reinforcements of concrete, and even bicycles. Filled with illustrations, Bamboo is an interesting new take on a plant that is both very old and very new.
Recipes from the Garden of Contentment
Author: Yuan MeiPublisher: Berkshire Publishing Group
ISBN: 1614728518
Category : Cooking
Languages : en
Pages : 464
Book Description
Recipes from the Garden of Contentment: Yuan Mei’s Manual of Gastronomy is the first English edition of the Suiyuan Shidan 随園食单, one of the world’s most famous books about food. It is both a culinary treatise and a cookbook, written in the late eighteenth century by the poet Yuan Mei 袁枚. This translation by Sean J. S. Chen conveys the charm, humor, and erudition of one of China’s greatest writers. The book includes recipes for well-known yet exotic dishes such as bird’s nest and shark’s fin, and offers modern readers a unique perspective on Chinese history and culinary culture.
Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
Author: Y. H. HuiPublisher: CRC Press
ISBN: 1439849048
Category : Technology & Engineering
Languages : en
Pages : 825
Book Description
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.
Handbook of Fermented Food and Beverage Technology Two Volume Set
Author: Y. H. HuiPublisher: CRC Press
ISBN: 1482260700
Category : Technology & Engineering
Languages : en
Pages : 1636
Book Description
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Magic Times
Author: Glencoe StaffPublisher:
ISBN: 9780021324903
Category : Juvenile Fiction
Languages : en
Pages : 132
Book Description
Food Cultures of Japan
Author: Jeanne JacobPublisher: Bloomsbury Publishing USA
ISBN:
Category : Cooking
Languages : en
Pages : 184
Book Description
This addition to the Global Kitchen series explores the cuisine of Japan, from culinary history and important ingredients to essential daily and special meals. When we think of Japanese food in the United States, certain images come to mind: sushi, ramen, and hibachi restaurants. But what is food like in this island nation? What do people eat and drink every day? Are food concerns similar to those in the United States, where obesity is a major issue? This volume offers comprehensive coverage on the cuisine of Japan. Readers will learn about the history of food in the country, influential ingredients that play an important role in daily cooking and consumption, meals and dishes for every occasion, and what food is like when dining out or stopping for snacks from street vendors. An additional chapter examines food issues and dietary concerns. Recipes accompany every chapter. A chronology, glossary, sidebars, and bibliography round out the work.
The Way of Eating
Author: Yuan MeiPublisher: Berkshire Publishing Group
ISBN: 1614728267
Category : Cooking
Languages : en
Pages : 252
Book Description
The Way of Eating: Yuan Mei`s Manual of Gastronomy (Suiyuan Shidan) is, remarkably, the first English edition of one of the world’s most famous books about food. The Way of Eating is a treatise and a cookbook, written in the late eighteenth century by the Qing dynasty poet Yuan Mei. It includes recipes for well-known dishes such as birds nest and sharks fin, and offers modern readers an appealing perspective on Chinese history and culinary culture, and was translated and annotated by Sean J. S. Chen with editorial advice from E. N. Anderson and Jeffrey Riegel. This edition is in English but includes Chinese characters and vocabulary, and is 250 pages in length. The team’s aim was to convey the charm, humor, and erudition of one of China’s greatest writers. Also included are a glossary and a bibliography of additional sources. Chinese food expert Nicole Mones, author of the novel The Last Chinese Chef, has contributed an engaging introduction to Yuan Mei and his work. “This is far more than a cookbook: The Way of Eating is food history at its finest, a window into a fascinating and long-lost world.” Ruth Reichl, author of Save Me the Plums Translator and annotator Sean Jy-Shyang Chen is a scientific developer for computer assisted minimally invasive neurosurgery. This is his first publication outside the fields of science and engineering.