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Author: Kenneth Mitchell
Publisher:
ISBN: 9780856230141
Category : Cooking, Chinese
Languages : en
Pages : 40
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Book Description
Author: Fred Schneiter
Publisher:
ISBN: 9789881613905
Category : Biography & Autobiography
Languages : en
Pages : 0
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Book Description
Reminiscences and recipes of favourite international and regional dishes from households, fancy restaurants and back lanes which you can enjoy today in Hong Kong, that classy old gal who will forever reign as the Queen of Cuisine for all who knew her when she was the jewel of the British Empire. Bestselling author Fred Schneiter shares a nostalgic romp back into that earlier era which has faded into treasured memories and photos. But we didn't lose it all. The tantalising cuisines and tempting cookpot scents of that earlier time remain. Many of them await you here. If you have ever daydreamed about what it might be like to drop back into an earlier, less hurried time in an exotic corner of the world, this is how we found the food, the friends and the fun in old Hong Kong. Features 70 recipes.
Author: Kenneth Mitchell
Publisher:
ISBN: 9780856230141
Category : Cooking, Chinese
Languages : en
Pages : 40
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Book Description
Author: Annabel Jackson
Publisher: Hong Kong University Press
ISBN: 9622096387
Category : Travel
Languages : en
Pages : 137
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Book Description
Over 450 years ago, the Portuguese landed in what was to be the first European colony in Asia, Macau, bringing their culture and their cuisine. This lavishly illustrated cookbook is the first to introduce to the English-speaking world one of the oldest ‘fusion’ cuisines in Asia. It includes 62 recipes, most of which are straight from the source — old family recipe collections or the files of influential Macanese chefs. This book comes at an important time — just after the handover in 1999 of Macau from Portuguese to Chinese rule — a time when most of the Portuguese community is leaving Macau and authentic Macanese culture and way of life seems doomed to rapidly disappear. Thus, this book is much more than a cookbook — it is a project to preserve and share, for the first time, a very important aspect of the Macanese world. The author has spent almost ten years collecting and testing these heritage recipes, getting in touch with the Macanese diaspora, and asking them to reflect back and write about food in Macau. Taste of Macau can be used as a complete reference guide to Macanese cuisine, as it includes information on ingredients and where to buy them, stories and information about the few remaining authentic restaurants in Macau, and a fascinating discussion on the relationship between food and culture through literary excerpts and personal testimonies from important figures in the Macanese community.
Author: Ken Hom
Publisher: Touchstone
ISBN: 9780671754440
Category : Cookery
Languages : en
Pages : 304
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Book Description
In its culinary arts, as in its culture, Hong Kong represents a marriage of East and West, of tradition and change. Today, cooks who are masters of Asian cuisine are using new ingredients and techniques to transform standard recipes into easy-to-prepare, healthful dishes. Hom's informative notes, a section on wine, and a list of the city's best restaurants make this guide a must.
Author: Kenneth Mitchell
Publisher:
ISBN: 9789622240131
Category : Cooking, Chinese
Languages : en
Pages : 40
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Book Description
Author: Ken Hom
Publisher: Bantam Press
ISBN: 9780593020586
Category : Cookery, Chinese
Languages : en
Pages : 287
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Book Description
Author: Yong Chen
Publisher: Columbia University Press
ISBN: 0231538162
Category : Social Science
Languages : en
Pages : 325
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Book Description
American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.
Author: T. L. Tsim
Publisher: Chinese University Press
ISBN: 9789622014305
Category : History
Languages : en
Pages : 436
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Book Description
Author: Edgar Maranan
Publisher: Anvil Publishing, Inc.
ISBN: 9712733033
Category : Cooking
Languages : en
Pages : 598
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Book Description
A collection of Filipino expats’ reminiscences–especially during the writers’ growing-up-into-adulthood years–primarily of home and hometown, but having Filipino cooking as the unifying thread: favorite dishes and native delicacies, family recipes and food rituals, favorite watering holes and memorable eating places anywhere in the Philippines.
Author: Fanny Meunier
Publisher: John Benjamins Publishing
ISBN: 9027287082
Category : Computers
Languages : en
Pages : 313
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Book Description
The eleven contributions to this volume, written by expert corpus linguists, tackle corpora from a wide range of perspectives and aim to shed light on the numerous linguistic and pedagogical uses to which corpora can be put. They present cutting-edge research in the authors’ respective domain of expertise and suggest directions for future research. The main focus of the book is on learner corpora, but it also includes reflections on the role of other types of corpora, such as native corpora, expert users corpora, parallel corpora or corpora of New Englishes. For readers who are already familiar with corpora, this volume offers an informed account of the key role that corpus data play in applied linguistics today. As for readers who are new to corpus linguistics, the overview of approaches, methods and domains of applications presented will undoubtedly help them develop their own taste for corpora. This volume has been edited in honour of Sylviane Granger, who has been one of the pioneers of learner corpus research.
