Across the ages people have been filling their tummies with food purchased from street vendors. Even in these modern times the tradition of street vending persists. Millions of people fill up on hot dogs and pop while gathered at special events such as fairs, festivals, concerts, and sporting events. Unfortunately, (or perhaps fortunately) unlike long ago, the occupation of street food vending is not as simple as a bag of chickens and a butcher knife. Today, selling food from a booth requires business moxie and following all the procedures of due diligence, licensing and regulations as does any business start-up. Food Booth, The Complete Guide to Starting and Operating a Food Concession Business provides much needed step-by-step guidance making the American dream of owning ones own business assessable to even the most unlikely entrepreneur.
A comprehensive step-by-step guide to designing, managing, and operating a food concession and food stand business. Based directly on the author¿s twenty-six years of experience, the reader is guided with concrete, no-nonsense information about how to plan and design a mobile food service business from the ground up. With specific sound management and marketing practices the reader is advised how to reach their sales potential quickly, and compound their sales year after year.
This book explores the links between food and democracy. It addresses how democratic principles can be used to shape our food system and takes a practical ‘how-to’ approach to using democratic processes to regain control of the food we eat. It also highlights what food democracy looks like on the ground and how individuals, communities and societies can be empowered to access, cook and eat healthy food in ways that are sustainable. Food democracy, as a concept, is a social movement based on the idea that people can and should be able to actively participate in shaping the food system rather than being passive spectators. The book is useful for university and advanced TAFE courses that cover topics examining food in health sciences, social sciences and other areas of study. It is also relevant to health practitioners, nutritionists, food advocates, policy makers and others with a keen interest in exploring an alternative to the industrial food system known as “Big Food.”
Cultural and historical background information accompanies over one hundred ninety authentic recipes for gazpacho, garlic soup, steak with bananas, clemole, cocktails, punches, and other Mexican dishes and beverages
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
What possibly can an emotionally unstable, elderly Italian American woman have in common with the recent day’s “La Cosa Nostra,” the Italian organized crime syndicate? Teresa Cussimano, originally from the Fordham section of the Bronx, has now been living in Brooklyn for over 30 years. Italian organized-crime families who dug in roots early in the previous century still hold some power here but they are barely surviving. In the after-effects of the terrorist attacks on America, the justice department and local law enforcement continue where they left off, to further eradicate what’s left of organized crime – La Cosa Nostra. With a confidential informant, the F.B.I. feels it finally has what it takes to achieve this hard-fought goal. At the same time, Teresa Cussimano’s emotional instabilities and her “Orwellian” distrust of the overall system is getting entangled in one scrape after another with individuals whom she deems “her enemy-ship.” She feels threatened, is threatened, and worse. Her beloved nephew who looks out for her can only do so much and the N.Y.P.D. cop’s hands are tied. Full of exasperation, Teresa knocks on a door anxiously, seeking help. That door belongs to a mob boss. For certain reasons, they get involved and duly help with her problems. Later come down racketeering arrests against many who have helped her, particularly the boss. Now Teresa gets involved to help them in their situation in what becomes an unprecedented quid pro quo.
Organized crime retained its hold on the New York boroughs through neighborhood loyalty. As the residents struggled economically due to increasing gentrification, the mob was seen as more of a potential savior than the corrupt politicians. The one-two punch of gentrification and displacement was felt most keenly in the South Brooklyn neighborhoods of Gravesend and Benconhurst. In spite of the influx of "Yuppies" and "Hipsters" robbing the area of its classic charm, the Italian Mafia fought to retain its presentence and control. Organized crime was struggling due to relentless pursuit by law-enforcement pursuing RICO cases. Yet, they maintained a presence, even if it was diminished in comparison to their legacy. Italian-American Teresa Cussimano and her nephew Anthony become involved with the mob when they desperately need help. But neither Teresa or the mob knew there was an informant working with the F.B.I. to build a RICO case. When mob members are finally arrested for Racketeering, Teresa feels an obligation to those who helped in her time of need. She becomes involved in the trial, on the side of the most unlikely of allies.
This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.
