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Author: Paul David Buell
Publisher: BRILL
Published: 2020-11-04
Total Pages: 352
ISBN-13: 9004432108
DOWNLOAD EBOOKCrossroads of Cuisine offers history of food and cultural exchanges in and around Central Asia. It discusses geographical base, and offers historical and cultural overview. A photo essay binds it all together. The book offers new views of the past.
Author: Nichola Fletcher
Publisher: St. Martin's Press
Published: 2014-02-04
Total Pages: 337
ISBN-13: 1466864400
DOWNLOAD EBOOKFeasts, banquets, and grand dinners have always played a vital role in our lives. They oil the wheels of diplomacy, smooth the paths of the ambitious, and spread joy at family celebrations. They lift the spirits, involve all our senses and, at times, transport us to other fantastical worlds. Some feasts have given rise to hilarious misunderstandings, at others competitive elements take over. Some are purely for pleasure, some connect uncomfortably with death, but all are interesting. Nichola Fletcher has written a captivating history of feasts and entertaining throughout the ages that includes the dramatic failures along with the dazzling successes. From a humble meal of potatoes provided by an angel, to the extravagance of the high medieval and Renaissance tables groaning with red deer and wild boar, to the exquisite refinement of the Japanese tea ceremony, Charlemagne's Tablecloth covers them all. In her gustatory exploration of history's great feasting tables, Fletcher also answers more than a few riddles, such as "Why did Charlemagne use an asbestos tablecloth at his feasts?" and "Where did the current craze for the elegant Japanese Kaiseki meal begin?" Fletcher answers these questions and many more while inviting readers to a feasting table that extends all the way from Charlemagne's castle to her own millennium feast in Scotland. This is an eclectic collection of food and feasts from the flamboyant to the eccentric, the delicious to the disgusting, and sometimes just the touchingly ordinary. For anyone who has ever sat down at a banquet dining table and wondered, "Why?" Nichola Fletcher provides the delicious answer in a book that is a feast all its own.
Author: Anne Mendelson
Publisher: Knopf
Published: 2013-05-01
Total Pages: 353
ISBN-13: 0385351216
DOWNLOAD EBOOKPart cookbook—with more than 120 enticing recipes—part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products. Anne Mendelson, author of Stand Facing the Stove, first explores the earliest Old World homes of yogurt and kindred fermented products made primarily from sheep’s and goats’ milk and soured as a natural consequence of climate. Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions. Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow—what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste. The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate. This illuminating book will be an essential part of any food lover’s collection and is bound to win converts determined to restore the purity of flavor to our First Food.
Author: Jeanne Jacob
Publisher: Bloomsbury Publishing USA
Published: 2014-01-15
Total Pages: 2236
ISBN-13:
DOWNLOAD EBOOKThis is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.
Author: Sari Edelstein
Publisher: Jones & Bartlett Learning
Published: 2011
Total Pages: 638
ISBN-13: 0763759651
DOWNLOAD EBOOKFood, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Association’s Cultural Competence Strategic Plan.
Author: Hattie Ellis
Publisher: Bloomsbury Publishing
Published: 2015-09-30
Total Pages: 275
ISBN-13: 178185310X
DOWNLOAD EBOOKForget expensive gadgets. Forget fancy foams. It's time to get back to home cooking and real food. Cooking has become far too complicated. Award-winning food writer Hattie Ellis thinks it's time to rekindle our love for the simple One Pot meal: good food, great flavour, no fuss. Whether you want quick, tasty suppers, or leisurely weekend feasts, The One Pot Cook has 150 mouthwatering recipes to suit all tastes. These include family favourites such as Cottage Pie and Hot Pot; treats from distant shores such as Beef Rendang and Gumbo; and puddings to make the meal complete such as Apple Charlotte and Toffee Banana Tarte Tatin. So grab a pot, sharpen your knives and get ready to become a One Pot Cook. This ebook edition of The One Pot Cook has been optimised for reading on tablets and includes a fully-linked index for ease of cross-referencing.
Author: Alan Davidson
Publisher: OUP Oxford
Published: 2014-08-21
Total Pages: 953
ISBN-13: 019104072X
DOWNLOAD EBOOKthe best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestl?, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.
Author: Grant
Publisher: BRILL
Published: 2018-07-17
Total Pages: 400
ISBN-13: 9004377425
DOWNLOAD EBOOKThe commentary indicates Oribasius' source for each quotation or paraphrase, assesses the accuracy and comprehensibility of the contents, and suggests the reasons behind the recommendations and rejections of certain cakes, breads, fruits and vegetables. To aid further research in the field of ancient dietetics, a detailed word index is appended. The introduction summarises the more important points about the medical theories behind the humours and qualities, and how regulating the intake of foods could assist in the maintenance of good health.
Author: Mark Grant
Publisher: Serif
Published: 2015-05-19
Total Pages: 186
ISBN-13: 1909150460
DOWNLOAD EBOOKRoman Cookery unveils one of Europe's last great culinary secrets – the food eaten by the ordinary people of ancient Rome. Based on olive oil, fish and fresh vegetables, it was the origin of of the Mediterranean diet as we know it today and, in particular, of classic Italian cooking. Mark Grant, researcher extraordinaire, has unearthed everyday recipes like Tuna Wrapped in Vine Leaves, Olive Oil Bread Flavoured with Cheese, and Honeyed Quinces. Like an archaeologist uncovering a kitchen at Pompeii, he reveals treasures such as Ham in Red Wine and Fennel Sauce, Honey and Sesame Pizza, and Walnut and Fig Cakes. The Romans were great lovers of herbs, and Roman Cookery offers a delicious array of herb sauces and purées, originally made with a pestle and mortar, but here adapted, like all these dishes, to be made with modern kitchen equipment. This revised and expanded edition includes previously unknown recipes, allowing the reader to savour more than a hundred simple but refined dishes that were first enjoyed more than two millennia ago.
Author: Bruce Kraig
Publisher: Bloomsbury Publishing USA
Published: 2013-09-09
Total Pages: 883
ISBN-13:
DOWNLOAD EBOOKIn this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. Street foods run deep throughout human history and show the movements of peoples and their foods across the globe. For example, mandoo, manti, momo, and baozi: all of these types of dumplings originated in Central Asia and spread across the Old World beginning in the 12th century. This encyclopedia surveys common street foods in about 100 countries and regions of the world, clearly depicting how "fast foods of the common people" fit into a country or a region's environments, cultural history, and economy. The entries provide engaging information about specific foods as well as coverage of vendor and food stall culture and issues. An appendix of recipes allows for hands-on learning and provides opportunities for readers to taste international street foods at home.
