Culinary Fictions

Culinary Fictions

Author: Anita Mannur

Publisher: Temple University Press

Published: 2009-11-19

Total Pages: 272

ISBN-13: 1439900795

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An exploration of how and why food matters in the culture and literature of the South Asian diaspora.


Engaged Journalism

Engaged Journalism

Author: Jake Batsell

Publisher: Columbia University Press

Published: 2015-02-03

Total Pages: 233

ISBN-13: 0231538677

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Engaged Journalism explores the changing relationship between news producers and audiences and the methods journalists can use to secure the attention of news consumers. Based on Jake Batsell's extensive experience and interaction with more than twenty innovative newsrooms, this book shows that, even as news organizations are losing their agenda-setting power, journalists can still thrive by connecting with audiences through online technology and personal interaction. Batsell conducts interviews with and observes more than two dozen traditional and startup newsrooms across the United States and the United Kingdom. Traveling to Seattle, London, New York City, and Kalamazoo, Michigan, among other locales, he attends newsroom meetings, combs through internal documents, and talks with loyal readers and online users to document the successes and failures of the industry's experiments with paywalls, subscriptions, nonprofit news, live events, and digital tools including social media, data-driven interactives, news games, and comment forums. He ultimately concludes that, for news providers to survive, they must constantly listen to, interact with, and fulfill the specific needs of their audiences, whose attention can no longer be taken for granted. Toward that end, Batsell proposes a set of best practices based on effective, sustainable journalistic engagement.


Nikkei Cuisine

Nikkei Cuisine

Author: Luiz Hara

Publisher: Jacqui Small

Published: 2015-10-22

Total Pages: 607

ISBN-13: 1910254460

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At its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the so-called Nikkei community has embraced a new country’s ingredients and assimilated these into their cooking using Japanese techniques. Nikkei cooking is found wherever in the world Japanese immigrants and their descendants are. But, for historical reasons, two countries have had substantially more Japanese immigrants than the rest of the world – Brazil and Peru. Nikkei cooking has gained popularity in Europe and the USA due to the influence of chefs Nobu Matsuhisa and Toshiro Konishi; the last two decades have seen the emergence of a number of outstanding, creative Nikkei chefs and restaurants all over the world – including Pakta in Barcelona by Albert Adria. This stunningly photographed cookbook includes 100 Nikkei recipes, including 10 contributed recipes from top Nikkei chefs from around the world such as celebrated chefs Toshiro Konishi and Mitsuharu Tsumura ('Micha') from Peru, Tsuyoshi Murakami from Brazil, Jorge Munoz & Kioko Li of Pakta in Barcelona and Jordan Sclare & Michael Paul of Chotto Matte in London. Nikkei Cuisine is a ground-breaking cookery book and a must-have for anyone with an interest in Japanese or South American cooking, as well as for those keen to discover cutting-edge cookery and flavours. The recipes range from the simpler Nikkei family favourites (the dishes eaten at home) to the more elaborate and elegant Nikkei dishes served in restaurants around the world.