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Author: Barbara Santich
Publisher: Wakefield Press
ISBN: 1743050941
Category : Cooking
Languages : en
Pages : 338
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Book Description
Bold Palates is lovingly researched and extensively illustrated. Barbara Santich helps us to a deeper understanding of Australian identity by examining the way we eat. Not simply a gastronomic history, her book is also a history of Australia and Australians.
Author: Barbara Santich
Publisher: Wakefield Press
ISBN: 1743050941
Category : Cooking
Languages : en
Pages : 338
Get Book Here
Book Description
Bold Palates is lovingly researched and extensively illustrated. Barbara Santich helps us to a deeper understanding of Australian identity by examining the way we eat. Not simply a gastronomic history, her book is also a history of Australia and Australians.
Author: Alice Phillips
Publisher: Cedar Fort Publishing & Media
ISBN: 1462124275
Category : Cooking
Languages : en
Pages : 595
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Book Description
Great flavor knows no boundaries After years traveling the globe, popular food blogger Ally Phillips has tasted almost everything. Now she’s bringing you the best eats the world can offer in a one-of-a-kind cookbook that shares recipes, meal ideas, and entire cultures. Whether you’re in the mood for something tantalizingly unique, like Jerusalem Eggs with Forbidden Rice & Quinoa, or comfortingly familiar, like Picasso Belgian Waffles, this book lets you wander the world without ever leaving your kitchen Take your taste buds traveling through the exotic flavors and textures of Lemon & Almond Basbousa • Avocado Radicchio Wasabi Salsa Jamaican Jerk Caramelized Onion Burgers • Makai Paka With ingredients you can find anywhere and easy-to-follow instructions, these recipes will bring the world’s favorite foods to your dining table so you can impress all your friends and family. Fresh, vibrant, and full of life, this inspiring collection of global recipes is guaranteed to turn your ordinary meals into memorable masterpieces.
Author: Mark Lawrence
Publisher: Routledge
ISBN: 1351189018
Category : Medical
Languages : en
Pages : 280
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Book Description
This comprehensive text provides the latest research on key concepts, principles and practices for promoting healthy and sustainable food systems. There are increasing concerns about the impact of food systems on environmental sustainability and, in turn, the impact of environmental sustainability on the capacity of food systems to protect food and nutrition security into the future. The contributors to this book are leading researchers in the causes of and solutions to these challenges. As international experts in their fields, they provide in-depth analyses of the issues and evidence-informed recommendations for future policies and practices. Starting with an overview of ideas about health, sustainability and equity in relation to food systems, Healthy and Sustainable Food Systems examines what constitutes a food system, with chapters on production, manufacturing, distribution and retail, among others. The text explores health and sustainable diets, looking at issues such as overconsumption and waste. The book ends with discussions about the politics, policy, personal behaviours and advocacy behind creating healthy and sustainable food systems. With a food systems approach to health and sustainability identified as a priority area for public health, this text introduces core knowledge for students, academics, practitioners and policy-makers from a range of disciplines including food and nutrition sciences, dietetics, public health, public policy, medicine, health science and environmental science.
Author: Christopher Mayes
Publisher: Rowman & Littlefield
ISBN: 1786600986
Category : Philosophy
Languages : en
Pages : 241
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Book Description
Over the past 25 years, activists, farmers and scholars have been arguing that the industrialized global food system erodes democracy, perpetuates injustices, undermines population health and is environmentally unsustainable. In an attempt to resist these effects, activists have proposed alternative food networks that draw on ideas and practices from pre-industrial agrarian smallholder farming, as well as contemporary peasant movements. This book uses current debates over Michel Foucault’s method of genealogy as a practice of critique and historical problematization of the present to reveal the historical constitution of contemporary alternative food discourses. While alternative food activists appeal to food sovereignty and agrarian discourses to counter the influence of neoliberal agricultural policies, these discourses remain entangled with colonial logics. In particular, the influence of Enlightenment ideas of improvement, colonial practices of agriculture as a means to establish ownership, and anthropocentric relations to the land. In combination with the genealogical analysis, this book brings continental political philosophy into conversation with Indigenous theories of sovereignty and alternative food discourse in order to open new spaces for thinking about food and politics in contemporary Australia.
Author: Iori Hamada
Publisher: Taylor & Francis
ISBN: 1000921964
Category : Social Science
Languages : en
Pages : 134
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Book Description
This book explores the growth and operations of the Japanese restaurant in Australia since the early 2000s from perspectives of both restaurant workers and consumers. Through first-hand testimonies, collected from chefs, restaurateurs, gourmets and casual diners, it demonstrates how Japanese restaurants act as cultural hubs, connecting a diverse community of migrants, Australian citizens and international tourists, while also disseminating knowledge of Japanese culinary cultures. The ethnographic evidence presented challenges the colonialist and essentialist understandings of the ‘exotic’ and ‘Japaneseness’ as the ‘inferior other’ to the West. In so doing, the book highlights the complex manifestations of cross-cultural desires, translating practices and the performative racial-ethnic mimesis of Japanese ethnicity. Featuring critical investigation into the fixed notions of otherness, race, ethnicity and authenticity, this book will be a valuable resource to students and scholars of Japanese society and culture, particularly Japanese food culture.
Author: Ishita Banerjee-Dube
Publisher: Cambridge University Press
ISBN: 1107140366
Category : Cooking
Languages : en
Pages : 264
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Book Description
"Tracks the interplay of creativity, competition, desire, and nostalgia in the discrete ways people relate to food and cuisine in different societies"--
Author: Randy Wiley
Publisher: RKJ Marketing
ISBN:
Category : Cooking
Languages : en
Pages : 157
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Book Description
Greetings, fellow seekers of the agave's elixir, As I set out to unravel the stories and mystique that lie behind each pour, "Sipping on Tentacion: The Allure of Tequila Unveiled" beckons us into a realm where passion meets liquid poetry. Inspired by the vision and fervor of a true tequila enthusiast, Shawn Roten, whose soon-to-be tequila haven in Edmonds, Washington, named "Tentacion," awaits its moment of unveiling. In the heart of Edmonds, where the sea breeze whispers tales of distant lands, Shawn's imminent establishment, Tentacion, promises to be more than a bar—it is poised to be a sanctuary for tequila lovers. I am inspired by Shawn's love affair with tequila, a romance that transcends the confines of a glass and spills into the very essence of his forthcoming establishment. "Sipping on Tentacion" is not just a journey through the rich tapestry of tequila; it's a narrative woven with threads of passion, discovery, and the anticipation of moments yet to unfold. Shawn, a maestro in the art of tequila, is not merely opening a bar; he is extending an invitation to savor the allure of a spirit that has been embraced by cultures, celebrated in rituals, and shared in the company of friends. As we navigate through the pages of this odyssey, guided by the impending existence of Tentacion, we'll explore the agave-laden fields of Jalisco, where the heart of tequila beats in harmony with the land. We'll venture into the distilleries, where the alchemy of tradition and innovation fashions tequila into an art form. It is within these pages that the essence of Tentacion and Shawn's love for tequila come to life—a testament to the anticipation that surrounds the creation of a space dedicated to the allure of this remarkable spirit. Join me on this journey, where the love for tequila intertwines with the dreams of a tequila haven called Tentacion. May "Sipping on Tentacion" be a companion to your own explorations, a guide to the flavors that dance upon your palate, and a celebration of the moments when the allure of tequila is most captivating. Here's to the imminent unveiling of Tentacion and the boundless allure of tequila, Salud,
Author: Ruth Tobias
Publisher: Rowman & Littlefield
ISBN: 0762786256
Category : Travel
Languages : en
Pages : 385
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Book Description
The ultimate guide to Denver & Boulder, Colorado's food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers’ markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.
Author: Laura Taxel
Publisher: Gray & Company
ISBN: 1598510533
Category : Cleveland (Ohio)
Languages : en
Pages : 264
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Book Description
A guide to ethnic restaurants and markets in Cleveland, Ohio, covering dining experiences from places such as the Pacific Rim, the Middle East, Europe, and Latin America, with information on menu items and specialties as well as prices, hours, ambience, recommended attire, and parking.
Author: Jean Pierre Williot
Publisher: Rowman & Littlefield
ISBN: 1538115999
Category : Social Science
Languages : en
Pages : 221
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Book Description
In this book, contributors examine the many meanings of the term 'nomad' through the study of food habits. Food and beverage products have become just as nomadic as other objects, such as telephones and computers, whereas in the past only food and money were able to move about with their carriers. Food industries have seized control of this trend to make it the characteristic feature of consumption outside the home - always faster and more convenient, the just-in-time meal: 'what I want, when I want, where I want', snacks, finger food, and street food. The terms reveal the contemporary modernity and spread of food practices, but they are only modified versions of older and more uncommon forms of behavior. Mobility, in the sense of multiple forms of moving about using public or individual, and possibly intermodal, means of transport, on spatial scales and temporal rhythms which are frequent and recurring but variable, responding to professional or leisure needs, can serve as a basic premise in order to gain insight into the concept of food nomadism.
