Author: Francisco Martínez Montiño
Publisher: University of Toronto Press
ISBN: 1487549385
Category : Cooking
Languages : en
Pages : 678

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Book Description
In 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelería, vizcochería y conservería. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen. Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martínez Montiño and his contributions to culinary history, and provides an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.

Author: Domingos Rodrigues
Publisher:
ISBN:
Category :
Languages : en
Pages : 254

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Author:
Publisher:
ISBN:
Category : Mexican American arts
Languages : en
Pages : 314

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Author: Nicholas Gilman
Publisher: iUniverse
ISBN: 1450298362
Category : Cooking
Languages : en
Pages : 201

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Book Description
This is a little book with a big purpose: to put Mexico City on the map as one of the great food capitals of the world. Written by a resident gastronome who knows the city inside and out, this guide takes the reader to out-of-the-way market stalls, taco joints, as well as fashionable high-end dining spots. Included are chapters on bars and cantinas, cafés, food shopping and short essays on various aspects of Mexican cuisine and its history. Clear maps of the city, as well as an extensive glossary of ingredients, dishes, and cooking terms, make this an easy-to-use guide to great food in a grand city. Nick Gilman's book is a treasure, an insider's guide through the super-cool, super tasty side of Mexico City. Don't miss the section on street stalls and markets - you'll have some of the best food of your life, from the wacky Chupacabras taco stand wedged under a highway, to the truly hip Contramar in fashionable Condesa. There's no guidebook like this. - Rick Bayless, author of Authentic Mexican host of PBS' Mexico: One Plate at a Time Finally! The book I have been hunting for: a foodie's guide to the culinary wonders of one of the largest, most culturally diverse cities in the world. - Ceci Connolly, The Washington Post If you can't have the knowledgeable Mr. Gilman as your personal guide, this book is the next best thing. - Meredith Brody, food journalist Nicholas Gilman's recent release...is a must - The San Francisco Examiner

Author: Edward William Lane
Publisher:
ISBN:
Category : Arabic language
Languages : en
Pages : 494

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Author: Maria Paz Moreno
Publisher: Rowman & Littlefield
ISBN: 1442266414
Category : Cooking
Languages : en
Pages : 217

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Book Description
As the capital city of Spain, Madrid is nowadays considered one of the most interesting “food towns” in the world. This is perhaps due to the wide variety of specialty dishes that its cuisine boasts, ranging from the old-fashioned and traditional to the modern, and even the futuristic; a cuisine that has consistently received high praise from the likes of New York Times’ critic Mark Bittman and TV celebrity chefs such as Anthony Bourdain and Mario Battali, to name just a few. But how did a once humble and unsophisticated city like Madrid become the vibrant food metropolis that it is today? How did contemporary madrileño cuisine come to be, and what are its main identifying dishes? What role have its legendary restaurants, cafés and markets played in putting Madrid in the map as one of the world’s top food destinations? Maria Paz Moreno looks at the gastronomical history of Madrid throughout the ages. She traces the historical origins and evolution of Madrid’s cuisine, exploring major trends, most innovative chefs, restaurants and dishes, and telling the story of this fascinating city from the point of view of a food lover. She discusses the diverse influences that have shaped Madrid’s cuisine over the centuries, including the introduction of foods from the New World since the 16th century, the transition from famines to abundance during the second part of the 20th century, the revolution of the Michelin-starred young chefs at the beginning of the 21st century, and how madrileños’ sense of identity is built through their food. The sense of community created through communal eating experiences is also explored, focusing on the culture of sharing tapas, as well as traditional and avant-garde eating establishments, from restaurants to bars to chocolaterías, and even markets and festivals where food plays an important part. Anyone wishing to know more about the city, the culture, the richness of its food and people, will find a delightful review in these pages.

Author: Carolyn A. Nadeau
Publisher: University of Toronto Press
ISBN: 1442624973
Category : Cooking
Languages : en
Pages : 336

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Book Description
In the second sentence of Don Quixote, Cervantes describes the diet of the protagonist, Alonso Quijano: “A stew made of more beef than mutton, cold salad on most nights, abstinence eggs on Saturdays, lentils on Fridays, and an additional squab on Sundays.” Through an inventive and original engagement with this text, Carolyn A. Nadeau explores the shifts in Spain’s cultural and gastronomic history. Using cooking manuals, novels, poems, dietary treatises, and other texts, she brings to light the figurative significance of foodstuffs and culinary practices in early modern Spain. Drawing on the work of Pierre Bourdieu and Stephen Mennell, Food Matters reveals patterns of interdependence as observed, for example, in how Muslim and Jewish aversion to pork fired Spain’s passion for ham, what happened when New World foodstuffs entered into Old World kitchens, and how food and sexual urges that so often came together, regardless of class, ethnicity, or gender, construct moments of communal celebration. This mouth-watering tour of the discourses of food in early modern Spain is complemented by an appendix that features forty-seven recipes drawn from contemporary sources.

Author: Susan Cahan
Publisher: Psychology Press
ISBN: 9780415911894
Category : Art
Languages : en
Pages : 456

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Book Description
Contemporary art and multicultural education is the first book of its kind to address the role of art within today's multicultural education. Co-published with the New Museum of Contemporary Art, this beautifully illustrated book provides both theoretical foundations and practical resources for art educators and students, combining exquisite color reproductions, statements from contemporary artists and interviews with notable educators. Absent from multicultural art education is an approach which connects everyday experience, social critique and creative expression with classroom learning; for students from widely-varied backgrounds and differing levels of English comprehension, art becomes a vital means of reflecting upon the nature of society and social existence. To this end, this volume features both works of art and artists' personal statements in English and Spanish with lesson plans which explore topics that connect what students learn in school to what life experiences might reveal.

Author: Olivier Debroise
Publisher: UNAM
ISBN: 9789703238293
Category : Art
Languages : en
Pages : 482

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Book Description
"The first exhibition to offer a critical assessment of the artistic experimentation that took place in Mexico during the last three decades of the twentieth century. The exhibition carefully analyzes the origins and emergence of techniques, strategies, andmodes of operation at a particularly significant moment of Mexican history, beginning with the 1968 Student Movement, until the Zapatista upraising in the State of Chiapas. Theshow includes work by a wide range of artists, including Francis Alys, Vicente Rojo, Jimmie Durham, Helen Escobedo, Julio Galán, Felipe Ehrenberg, José Bedia,Guillermo Gómez-Peña, Francisco Toledo, Carlos Amorales, Melanie Smith, and Alejandro Jodorowsky, among many others. The edition is illustrated with 612 full-colorplates of the art produced during these last three decades of the twentieth century reflect the social, political and technical developments in Mexico and ranged from painting andphotography to poster design, installation, performance, experimental theatre, super-8 cinema, video, music, poetry and popular culture like the films and ephemeral actionsof 'Panic' by Alejandro Jodorowsky, Pedro Friedeberg's pop art, the conceptual art, infrarrealists and urban independent photography, artists books, the development ofcontemporary political photography, the participation of Mexican artists in Fluxus in the seventies and the contribution of Ulises Carrión to the international artist book movement and popular rock music, the pictorial battles of the eighties and the emergence of a variant of neo-conceptual art in 1990. The exhibition is curated by Olivier Debroise, Pilar García de Germenos, Cuauhtémoc Medina, Álvaro Vázquez Mantecón"--Provided by vendor.

Author: Enrique de Aragón
Publisher:
ISBN:
Category :
Languages : en
Pages : 230

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Book Description