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Author:
Publisher:
ISBN:
Category : Dinners and dining in art
Languages : es
Pages : 352
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Author:
Publisher:
ISBN:
Category : Dinners and dining in art
Languages : es
Pages : 352
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Book Description
Author: Richard Hosking
Publisher: Oxford Symposium
ISBN: 190301879X
Category : Cooking
Languages : en
Pages : 390
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Book Description
Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009.
Author: Dolcini Donatella
Publisher: LED Edizioni Universitarie
ISBN: 8879167510
Category : Language Arts & Disciplines
Languages : en
Pages : 179
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TABLE of CONTENTS: Premessa / Foreword. Turismo e interculturalità, D. Dolcini - R.P.B. Singh - Da incredibile a credibile: strategie nazionali di promozione turistica in India, M. Angelillo - “Blockbuster movie, blockbuster location”: cineturismo e costruzione dell’immagine dell’Italia per il pubblico indiano, S. Cavaliere - L. Barletta - Gazing at Italy from the East: A Multimodal Analysis of Malaysian Tourist Blogs, O. Denti - Russo e italiano nei contatti linguistici: immagini riflesse, L. L'vovna Fedorova - M. Bolognani - “The Past Is a Foreign Country”: History as Representation in the Writings of William Darlymple, D.E. Gibbons - ‘Please Do not Stand over the Buddha’s Head (Pay Respect)’: Mediations of Tourist and Researcher Experience in Thailand, A. Jocuns – I. de Saint-Georges – N. Chonmahatrakul, J. Angkapanichkit - ‘For Your Eyes Only’: How Museum Walltexts Communicate East and West. The Case of the Peggy Guggenheim Foundation, S.M. Maci - Word-formation in the Arabic Language of Tourism, C. Solimando
Author:
Publisher: Soffer Publishing
ISBN: 8613361161
Category :
Languages : en
Pages : 102
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Book Description
Author: Conxita Domènech
Publisher: Routledge
ISBN: 0429782454
Category : Foreign Language Study
Languages : en
Pages : 354
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Book Description
Saberes con sabor: Culturas hispánicas a través de la cocina es un manual avanzado que responde al creciente interés por el estudio de las prácticas culinarias y alimenticias de Ibero-América, sin desatender ni la lengua ni la cultura de esas regiones del mundo. Cada capítulo comprende aspectos vinculados con recetas, lengua, arte y teoría. Los estudiantes son expuestos a temas de geografía, historia, literatura, política, economía, religión, música e, incluso, cuestiones de género que estarían implicadas en la elaboración y en el consumo de ciertas comidas. Y, esto, mientras mejoran sus habilidades en temas esenciales y específicos del español. A lo largo del libro, están incorporados materiales de internet —como vínculos para videos, registros sonoros, referencias históricas, sitios web de cocina y contenidos suplementarios para la investigación. Muy útil en cursos universitarios, Saberes con sabor es un recurso original y único de aprendizaje para estudiantes fascinados por los placeres del paladar y, de igual manera, con una genuina pasión por las culturas hispánicas.
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: Rebecca Ingram
Publisher: Vanderbilt University Press
ISBN: 0826504914
Category : Cooking
Languages : en
Pages : 291
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Book Description
Winner, Gourmand World Cookbook Awards, 2023—Best Women of the World Book, Spain We are living in a moment in which famous chefs, Michelin stars, culinary techniques, and gastronomical accolades attract moneyed tourists to Spain from all over the world. This has prompted the Spanish government to declare its cuisine as part of Spanish patrimony. Even with this widespread global attention, we know little about how Spanish cooking became a litmus test for demonstrating Spain's modernity and, relatedly, the roles ascribed to the modern Spanish women responsible for daily cooking. Efforts to articulate a new, modern Spain infiltrated writing in multiple genres and media. Women's Work offers a sharp reading of diverse sources, placed in their historical context, that yields a better understanding of the roles of food within an inherently uneven modernization process. Further, author Rebecca Ingram's perceptive critique reveals the paradoxical messages women have navigated, even in texts about a daily practice that shaped their domestic and work lives. Women's Work posits that this is significant because of the degree to which domestic activities, including cooking, occupied women's daily lives, even while issues like their fitness as citizens and participation in the public sphere were hotly debated. At the same time, progressive intellectuals from diverse backgrounds began to invoke Spanish cooking and eating as one measure of Spanish modernity. Women's Work shows how culinary writing engaged these debates and reached women at the site of much of their daily labor—the kitchen—and, in this way, shaped their thinking about their roles in modernizing Spain.
Author: Tony Custer
Publisher: Otero
ISBN: 9789972920301
Category : Cooking
Languages : en
Pages : 270
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Book Description
Author: Carolyn A. Nadeau
Publisher: University of Toronto Press
ISBN: 1442637307
Category : Cooking
Languages : en
Pages : 335
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Book Description
Through an inventive and original engagement with Don Quixote and other Golden Age literature, Carolyn A. Nadeau explores the shifts in Spain's cultural and gastronomic history.
Author:
Publisher: Fondo Editorial de NL
ISBN: 9786077577140
Category : Cultural pluralism
Languages : en
Pages : 158
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