Biennial Report of the State Superintendent of Public Instruction to the Governor of the State of Nebraska PDF Download
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Author: Nebraska. Office of the Superintendent of Public Instruction
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 406
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Book Description
Author: Nebraska. Office of the Superintendent of Public Instruction
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 406
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 392
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Book Description
Author: Michigan State Library
Publisher:
ISBN:
Category :
Languages : en
Pages : 1508
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Book Description
Author: State Library of Massachusetts
Publisher:
ISBN:
Category : Libraries
Languages : en
Pages : 242
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1270
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 984
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Book Description
Author: Ruth A. Gray
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 30
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Book Description
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1516
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Book Description
A keyword listing of serial titles currently received by the National Library of Medicine.
Author: Library of Congress. Division of Documents
Publisher:
ISBN:
Category : State government publications
Languages : en
Pages : 538
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Book Description
Author: Krishnendu Ray
Publisher: Bloomsbury Publishing
ISBN: 0857858378
Category : Social Science
Languages : en
Pages : 265
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Book Description
Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States.
