A Taste of Guam
Author: Paula Ann Lujan Quinene
Publisher: Infinity Publishing
Published: 2009
Total Pages: 1
ISBN-13: 0741433680
DOWNLOAD EBOOKA Collection of Cooking Recipes from Guam.
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Real Guamanian Recipes
Author: Dorothy Horn
Publisher:
Published: 1985
Total Pages: 82
ISBN-13:
DOWNLOAD EBOOKMacarons
Author: Paula Ann Lujan Quinene
Publisher: Infinity Pub
Published: 2013-05
Total Pages: 112
ISBN-13: 9780741496133
DOWNLOAD EBOOKMacarons Math, Science, and Art, provides you with an unusual, though scientifically sound combination of ingredients and techniques to create perfect macarons—ruffled feet, smooth tops, and no-hollow discs.
Chamoru Cuisine
Author: Gerard Aflague
Publisher:
Published: 2020-02-29
Total Pages: 424
ISBN-13: 9780692126691
DOWNLOAD EBOOKThis book preserves a legacy of CHamoru culture and cuisine of the Mariånas islands of Guam, Rota, Tinian, and Saipan from the perspectives of CHamoru authors Gerard and Mary Aflague. The Aflagues share various aspects of the CHamoru culture and over 100 recipes that reflect the islands' CHamoru cuisine. This book is beautifully designed in the Aflague's design style and is vivid in its photography of the islands and the many dishes that they have prepared.
Attitude 13
Author: Tanya Chargualaf Taimanglo
Publisher: AuthorHouse
Published: 2010
Total Pages: 120
ISBN-13: 145207240X
DOWNLOAD EBOOKAttitude 13: A Daughter of Guam's Collection of Short Stories offers a glimpse into the life of Chamorros across the spectrum of humanity. Taimanglo's anthology includes a myriad of voices and points-of-view with strong Chamorro themes. The stories range from humorous to poignant and offer a mirror for fellow Chamorros and a passport for others to be introduced to the Pacific Islander culture. From the pride of a "Hafa Adai!" to the shackles of a culture scarred by colonialism, Attitude 13 is a literary expression of Taimanglo's love for her island home of Guam.
Slow Food
Author: Carlo Petrini
Publisher: Columbia University Press
Published: 2003
Total Pages: 185
ISBN-13: 0231128444
DOWNLOAD EBOOKToday, with a magazine, Web site, and over 75,000 followers organized into local "convivia," or chapters, Slow Food is poised to revolutionize the way Americans shop for their groceries, prepare and consume their meals, and think about food.".
Umami
Author: Ole G. Mouritsen
Publisher: Columbia University Press
Published: 2014-04-22
Total Pages: 282
ISBN-13: 023116890X
DOWNLOAD EBOOKIn the West, we have identified only four basic tastesÑsour, sweet, salty, and bitterÑthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrb¾k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.
Vietnamese Home Cooking
Author: Charles Phan
Publisher: Ten Speed Press
Published: 2012-09-25
Total Pages: 258
ISBN-13: 1607740532
DOWNLOAD EBOOKIn his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients. When Charles Phan opened his now-legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian. With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook’s repertoire. Infused with the author’s stories and experiences, from his early days as a refugee to his current culinary success, Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices.
Taste
Author: Jehanne Dubrow
Publisher: Columbia University Press
Published: 2022-08-23
Total Pages: 94
ISBN-13: 0231554249
DOWNLOAD EBOOKTaste is a lyric meditation on one of our five senses, which we often take for granted. Structured as a series of “small bites,” the book considers the ways that we ingest the world, how we come to know ourselves and others through the daily act of tasting. Through flavorful explorations of the sweet, the sour, the salty, the bitter, and umami, Jehanne Dubrow reflects on the nature of taste. In a series of short, interdisciplinary essays, she blends personal experience with analysis of poetry, fiction, music, and the visual arts, as well as religious and philosophical texts. Dubrow considers the science of taste and how taste transforms from a physical sensation into a metaphor for discernment. Taste is organized not so much as a linear dinner served in courses but as a meal consisting of meze, small plates of intensely flavored discourse.
Visualizing Taste
Author: Ai Hisano
Publisher: Harvard University Press
Published: 2019-11-19
Total Pages: 345
ISBN-13: 0674242599
DOWNLOAD EBOOKAi Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.” The yellow of margarine, the red of meat, the bright orange of “natural” oranges—we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them—wholesome, fresh, uniform—has been a business practice since the late nineteenth century, though one invisible to consumers. Under the growing influences of corporate profit and consumer expectations, firms have sought to control our sensory experiences ever since. Visualizing Taste explores how our perceptions of what food should look like have changed over the course of more than a century. By examining the development of color-controlling technology, government regulation, and consumer expectations, Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers have created a version of “natural” that is, in fact, highly engineered. Retailers and marketers have used scientific data about color to stimulate and influence consumers’—and especially female consumers’—sensory desires, triggering our appetites and cravings. Grasping this pivotal transformation in how we see, and how we consume, is critical to understanding the business of food.
