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Author: Tawawn Lowe
Publisher: Tawawn Lowe
ISBN: 0978809009
Category :
Languages : en
Pages : 77
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Book Description
Author: Tawawn Lowe
Publisher: Tawawn Lowe
ISBN: 0978809009
Category :
Languages : en
Pages : 77
Get Book Here
Book Description
Author: E. Peck
Publisher: Springer
ISBN: 0230287115
Category : Political Science
Languages : en
Pages : 260
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Book Description
Beyond Delivery sets out a critique of the mechanical ways in which some policy makers seek to exercise governance over the implementation of their policies. It offers a timely critique of the current British government's approach.
Author: Russ Crandall
Publisher: Victory Belt Publishing
ISBN: 1628600896
Category : Cooking
Languages : en
Pages : 559
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Book Description
Even though we know full well that most restaurant foods are made using ingredients laden with chemicals and additives, most of us can’t seem to shake the desire for even just a taste. Not to mention that nothing is easier than picking up takeout, hitting the drive-thru, or ordering delivery—but at what cost? Paleo Takeout: Restaurant Favorites Without the Junk delivers much healthier but equally satisfying alternatives, offering delectable recipes that mimic the flavors of our drive-thru and delivery favorites—Paleo style! Russ Crandall teaches you step-by-step how to prepare meals in less than an hour—leaving no sacrifice of taste or time. Our modern lives are hectic: We all face the challenge of creating meals at home that are as quick and flavorful as those from our neighborhood takeout restaurants. It’s hard to beat the convenience of restaurant food, even when we know full well that it’s seldom a healthy choice. In Paleo Takeout: Restaurant Favorites Without the Junk, celebrated author Russ Crandall re-creates everyone’s favorite takeout meals, made in record time using wholesome ingredients, giving you all of the gratification and none of the regret! Inspired by beloved restaurant experiences, Paleo Takeout features more than 200 recipes expertly culled from Chinese, Korean, Japanese, Thai, Vietnamese, Indian, Italian, Mexican, Greek, and American cuisines. Inside, you’ll find everything from Chow Mein to Moo Shu Pork, and Thai Red Curry to Buffalo Wings, all with a focus of “fridge to face” in less than an hour. Also featured is an indispensible meal-planning guide to help you put everything together for a doable, lasting approach to cooking and health. Paleo Takeout: Restaurant Favorites Without the Junk proves that eating right in a way that satisfies even the choosiest of healthy eaters is not only possible but also a lot of fun
Author: Rich Bard
Publisher: Down East Books
ISBN: 1608936724
Category : Travel
Languages : en
Pages : 327
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Book Description
Travel just a few miles beyond Acadia National Park and you will find a little known and seldom visited patchwork of quaint fishing villages, rocky coastlines, wild blueberry fields, and vast stretches of forestland reaching all the way to the Canadian border, a hundred miles away. Beyond Acadia: Exploring the Bold Coast of Down East Maine is a travel guide that brings together, for the first time, the amazing opportunities to enjoy a day or a week in Down East Maine, leaving the crowds and traffic of Acadia National Park and Mount Desert Island behind. Here you will find trails on The Bold Coast overlooking cliffs that plunge a hundred feet to the crashing surf below, quiet country roads winding through the forest, picturesque villages, art galleries, breweries, wineries, farm stands, campgrounds and inns. What you won’t find are t-shirt shops, traffic jams, or overcrowded hiking trails. Beyond Acadia is an engaging and informative guide to this relatively undiscovered area east of Ellsworth and Winter Harbor, stretching to the Canadian border. Compelling photos, clear maps and an easy to understand format will make the book indispensable for people who long to take their Maine experience “beyond Acadia,” both literally and figuratively.
Author: Gabrielle Hamilton
Publisher: Mariner Books
ISBN: 0358525683
Category : Cooking
Languages : en
Pages : 243
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Book Description
The year's top food writing, from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. Edited by Silvia Killingsworth and renowned chef and author Gabrielle Hamilton. "A year that stopped our food world in its tracks," writes Gabrielle Hamilton in her introduction, reflecting on 2020. The stories in this edition of Best American Food Writing create a stunning portrait of a year that shook the food industry, reminding us of how important restaurants, grocery stores, shelters, and those who work in them are in our lives. From the Sikhs who fed thousands during the pandemic, to the writer who was quarantined with her Michelin-starred chef boyfriend, to the restaurants that served $200-per-person tasting menus to the wealthy as the death toll soared, this superb collection captures the underexposed ills of the industry and the unending power of food to unite us, especially when we need it most. THE BEST AMERICAN FOOD WRITING 2021 INCLUDES - BILL BUFORD - RUBY TANDOH - PRIYA KRISHNA - LIZA MONROY - NAVNEET ALANG - KELSEY MILLER HELEN ROSNER - LIGAYA MISHAN and others
Author: Amy Bentley
Publisher: Bloomsbury Publishing
ISBN: 1350995401
Category : History
Languages : en
Pages : 289
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Book Description
In the modern age (1920–2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced food while significant numbers remained mired in hunger and malnutrition. Further, as globalization allowed unprecedented access to foods from all parts of the globe, it also hastened environmental degradation, contributed to poor health, and remained a key element in global politics, economics and culture. A Cultural History of Food in the Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Author: Signe Rousseau
Publisher: Berg
ISBN: 0857850830
Category : Social Science
Languages : en
Pages : 225
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Book Description
There have been famous chefs for centuries. But it was not until the second half of the twentieth century that the modern celebrity chef business really began to flourish, thanks largely to advances in media such as television which allowed ever-greater numbers of people to tune in. Food Media charts the growth of this enormous entertainment industry, and also how, under the threat of the obesity "epidemic," some of its stars have taken on new authority as social activists, while others continue to provide delicious distractions from a world of potentially unsafe food. The narrative that joins these chapters moves from private to public consumption, and from celebrating food fantasies to fueling anxieties about food realities, with the questionable role of interference in people's everyday food choices gaining ground along the way. Covering celebrity chefs such as Jamie Oliver and Rachael Ray, and popular trends like foodies, food porn and fetishism, Food Media describes how the intersections between celebrity culture and food media have come to influence how many people think about feeding themselves and their families - and how often that task is complicated when it need not be.
Author: Shinji Yamashita
Publisher: Berghahn Books
ISBN: 9781571813275
Category : Asia
Languages : en
Pages : 202
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Book Description
"...a succinct and thoughtful description and analysis of the development and haracter of Bali's 'touristic culture'...this is an excellent book for a student readerhip. It renders in straightforward language some quite difficult concepts." - Anthropos "This well-written, readable, and concise book forms an excellent introduction to the relationship between culture and tourism." - Focaal "...there is much to enjoy in this book; the writing is uncomplicated, lively and engaging: the conclusions are both daring and thought-provoking. Above all, thee is the author's readiness to engage with cross-cultural comparison in a theoretically driven and explicit way." - Social Anthropology Based on field research carried out over two decades, the author surveys the development of the anthropology of tourism and its significance, using case studies drawn from Indonesia, New Guinea and Japan. He argues that tourism, once seen as rather peripheral by anthropologists, has to be treated as a phenomenon of major importance, both because the size of the flows of people and capital involved, and because it is one of the major sites in which the meeting and hybridization of culture takes place. Tourism, he suggests, leads not to the destruction of local cultures, as many critics have implied, but rather to the emergence of new cultural forms. The central part of the book presents a detailed case-study of the island of Bali in Indonesia. It traces the development of tourism there during the colonial period, and the ways in which "Balinese traditional culture" was developed first by western artists and scholars in the colonial period, and more recently by Balinese government officials in the guise of "cultural tourism." The general theme of the "presentation of tradition" is also discussed in relation to Toraja funerals in the Indonesian province of Sulawesi, western visitors to the Sepik River in Papua-New-Guinea, and the small city of Tono in northern Japan which has become a center for the study of folk-lore.
Author: Victoria Stead
Publisher: Springer Nature
ISBN: 9811931550
Category : Social Science
Languages : en
Pages : 180
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Book Description
This open access book takes the upheaval of the global COVID-19 pandemic as a springboard from which to interrogate a larger set of structural, environmental and political fault lines running through the global food system. In a context in which disruptions to the production, distribution, and consumption of food are figured as exceptions to the smooth, just-in-time efficiencies of global supply chains, these essays reveal the global food system as one that is inherently disruptive of human lives and flourishing, and of relationships between people, places, and environments. The pandemic thus represents a particular, acute moment of disruption, offering a lens on a deeper, longer set of systemic processes, and shining new light on transformational possibilities.
Author: Randy Spencer
Publisher: Rivercliff Books & Media
ISBN: 1954566026
Category : Sports & Recreation
Languages : en
Pages : 144
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Book Description
Fishing guide and award-winning author Randy Spencer weaves a spell with quirky, colorful residents, fish-out-of-water tourists, native traditions, and a large helping of absolute wonder. Written On Water is an extraordinary collection of tales about the part of Maine that truly is, as those who reside there call it, the “back of the beyond.” With its assemblage of quirky characters who live far off the beaten path, and consider fishing to be a sacred art, the beautiful, watery, down-east Grand Lake Stream (population 132) has been hallowed ground since the 1800s. Written On Water takes us to a place where very old ways of life have persisted and, against all odds, the velocity of modern life has not yet invaded its shores and lakes, pines and canoes, and most importantly, its citizens. The unlikely survival of such a place in the twenty-first century is remarkable, as is the oral history that has survived with it. Award-winning author and master Maine guide, Randy Spencer, shares this insightful collection of colorful oral histories, teeming with drama, mysteries, and laugh-out-loud moments about eccentric and lovable individuals. In poignant and frequently hilarious prose, Spencer brings us “fish stories”—tales of the author’s experience guiding “sports” on fishing excursions—as well as stories about the quirky local residents, passed downs through generations.
