Cocineros (Chefs) PDF Download
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Author: Julie Murray
Publisher: ABDO
ISBN: 1098263774
Category : Juvenile Nonfiction
Languages : en
Pages : 27
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Book Description
Little readers will learn all about what chefs do, where they work, and why they are important in our communities. Very simple text combined with correlating and colorful images will both inform and strengthen reading skills. Aligned to Common Core Standards and correlated to state standards. Abdo Kids Junior is an imprint of Abdo Kids, a division of ABDO. Translated by native Spanish speakers--and immersion school educators.
Author: Julie Murray
Publisher: ABDO
ISBN: 1098263774
Category : Juvenile Nonfiction
Languages : en
Pages : 27
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Book Description
Little readers will learn all about what chefs do, where they work, and why they are important in our communities. Very simple text combined with correlating and colorful images will both inform and strengthen reading skills. Aligned to Common Core Standards and correlated to state standards. Abdo Kids Junior is an imprint of Abdo Kids, a division of ABDO. Translated by native Spanish speakers--and immersion school educators.
Author: Paul Malovrh
Publisher: A&C Black
ISBN: 1441178708
Category : Language Arts & Disciplines
Languages : en
Pages : 277
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Book Description
This work identifies developmental stages in the acquisition of object pronouns by instructed second language learners of Spanish. It examines learners ranging from beginner to advanced, where the most advanced are themselves teachers of Spanish language courses. Study abroad experience is also a variable in the data. The book explores language production from a functionalist perspective, examining form-to-function and function-to-form mappings. It provides insights into related developments in production, placement and processing of object pronouns. Detailed analysis reveals that the most powerful predictor of performance across levels and within levels for each of these is the level of the learner.Formal instruction and the study abroad experience is examined, both the specific instruction on object pronouns and overall exposure to instruction.
Author: Patrice Farameh
Publisher: teNeues
ISBN: 9783832791162
Category : Architecture
Languages : en
Pages : 152
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Book Description
Long famed for glitz, dining in Las Vegas is evolving into something just as fun, but far more sophisticated. This guide showcases the hippest destinations on and off the fabled Strip. You?ll find both inspiring local spots and Vegas outposts of chic restaurants from other US cities. So when you tire of winning money, you?ll know all the best places to dine with the other high rollers! ? The top picks for fashionable public dining spaces, all of which were chosen for their innovative design, varied menus and universal appeal ? Another title in teNeues? now famous Cool Restaurants series, this flexi-bound guide includes over 130 color photos as well as carefully selected recipes
Author: F. T. Marinetti y Fíllia
Publisher: Editorial GEDISA
ISBN: 8497848993
Category : Art
Languages : en
Pages : 182
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Book Description
«Contrariamente a las críticas que se le han hecho, y que pudieran hacérsele, la revolución culinaria futurista presentada en este volumen se propone el grande, noble y útil designio de modificar radicalmente la alimentación de nuestra raza, fortificándola, dinamizándola y espiritualizándola con la ayuda de alimentos absolutamente nuevos en los que la experiencia, la inteligencia y la imaginación forman un sustituto económico a la trivialidad, la repetición y el gasto. Nuestra cocina futurista, regulada para las grandes velocidades como el motor de un hidroavión, parecerá loca y peligrosa a los ojos de un paseante melindroso, cuando en realidad tiende a crear una armonía entre el palacio de los hombres y su vida de hoy y de mañana. Con algunas célebres y legendarias excepciones, los hombres se han alimentado hasta el presente como las hormigas, las ratas, los gatos y los bueyes. Con nosotros, los futuristas, nace la primera cocina auténticamente humana, el arte de cocinar que, como todo arte, excluye el plagio y exige la originalidad creadora. Publicamos esta obra no por azar durante una crisis económica mundial cuyo desarrollo futuro puede parecer incierto pero que con seguridad nos supondrá la depresión y el pánico. A este pánico nosotros oponemos una cocina futurista, es decir: el optimismo a la mesa.»
Author: Keja L. Valens
Publisher: Rutgers University Press
ISBN: 1978829566
Category : Cooking
Languages : en
Pages : 328
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Book Description
Women across the Caribbean have been writing, reading, and exchanging cookbooks since at least the turn of the nineteenth century. These cookbooks are about much more than cooking. Through cookbooks, Caribbean women, and a few men, have shaped, embedded, and contested colonial and domestic orders, delineated the contours of independent national cultures, and transformed tastes for independence into flavors of domestic autonomy. Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence integrates new documents into the Caribbean archive and presents them in a rare pan-Caribbean perspective. The first book-length consideration of Caribbean cookbooks, Culinary Colonialism joins a growing body of work in Caribbean studies and food studies that considers the intersections of food writing, race, class, gender, and nationality. A selection of recipes, culled from the archive that Culinary Colonialism assembles, allows readers to savor the confluence of culinary traditions and local specifications that connect and distinguish national cuisines in the Caribbean.
Author:
Publisher:
ISBN:
Category : Occupations
Languages : en
Pages : 394
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Book Description
Author: Conxita Domènech
Publisher: Routledge
ISBN: 0429782462
Category : Foreign Language Study
Languages : en
Pages : 284
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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: Kris Rudolph
Publisher: University of North Texas Press
ISBN: 1574414860
Category : Cooking
Languages : en
Pages : 545
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Book Description
Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? The book opens with a short introduction outlining the history of Mexican cooking, followed by an overview of healthy eating habits, a description of the most common ingredients, and a useful guide to planning for parties.
Author: Joaquín BASTÚS
Publisher:
ISBN:
Category :
Languages : en
Pages : 1300
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Book Description
Author: Jeffrey M. Pilcher
Publisher: UNM Press
ISBN: 9780826318732
Category : Cooking
Languages : en
Pages : 252
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Book Description
Connections between what people eat and who they are--between cuisine and identity--reach deep into Mexican history, beginning with pre-Columbian inhabitants offering sacrifices of human flesh to maize gods in hope of securing plentiful crops. This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present and relates cuisine to the formation of national identity. The metate and mano, used by women for grinding corn and chiles since pre-Columbian times, remained essential to preparing such Mexican foods as tamales, tortillas, and mole poblano well into the twentieth century. Part of the ongoing effort by intellectuals and political leaders to Europeanize Mexico was an attempt to replace corn with wheat. But native foods and flavors persisted and became an essential part of indigenista ideology and what it meant to be authentically Mexican after 1940, when a growing urban middle class appropriated the popular native foods of the lower class and proclaimed them as national cuisine.
