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Author: Albena Shkodrova
Publisher: Central European University Press
ISBN: 9633864046
Category : History
Languages : en
Pages : 264
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Book Description
Communist Gourmet presents a lively, detailed account of how the communist regime in Bulgaria determined people’s everyday food experience between 1944 and 1989. It examines the daily routines of acquiring food, cooking it, and eating out at restaurants through the memories of Bulgarians and foreigners, during communism. In looking back on a wide array of issues and events, Albena Shkodrova attempts to explain the paradoxes of daily existence. She reports human stories that are touching, sometimes dark, but often full of humor and anecdotes from nearly one hundred people: some of them are Bulgarians who were involved in the communist food industry, whether as consumers or employees, while others are visitors from the United States and Western Europe who report culinary highlights and disappointments. The author made use of the national press, officially published cookbooks, Communist Party documents, and other previously unstudied sources. An appendix containing recipes of dishes typical of the period and an extensive set of archival photographs are special features of the volume.
Author: Albena Shkodrova
Publisher: Central European University Press
ISBN: 9633864046
Category : History
Languages : en
Pages : 264
Get Book Here
Book Description
Communist Gourmet presents a lively, detailed account of how the communist regime in Bulgaria determined people’s everyday food experience between 1944 and 1989. It examines the daily routines of acquiring food, cooking it, and eating out at restaurants through the memories of Bulgarians and foreigners, during communism. In looking back on a wide array of issues and events, Albena Shkodrova attempts to explain the paradoxes of daily existence. She reports human stories that are touching, sometimes dark, but often full of humor and anecdotes from nearly one hundred people: some of them are Bulgarians who were involved in the communist food industry, whether as consumers or employees, while others are visitors from the United States and Western Europe who report culinary highlights and disappointments. The author made use of the national press, officially published cookbooks, Communist Party documents, and other previously unstudied sources. An appendix containing recipes of dishes typical of the period and an extensive set of archival photographs are special features of the volume.
Author: Leonard Barkan
Publisher: Northwestern University Press
ISBN: 0810124947
Category : Biography & Autobiography
Languages : en
Pages : 304
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Book Description
The bewitching story of Rome teaching a lonely scholar how to discover himself, "Satyr Square"--part memoir, part literary criticism, part culinary and aesthetic travelogue--is a poignant, hilarious narrative about an American professor spending a magical year in Rome.
Author: Manuel Vazquez Montalban
Publisher: Melville House
ISBN: 1612190391
Category : Fiction
Languages : en
Pages : 242
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Book Description
Introducing one of crime fiction’s most legendary detectives, and greatest writers, to America When Antonio Jauma, a director of the multinational conglomerate Petnay, is murdered, his widow seeks out private investigator Pepe Carvalho, who had met and forgotten the playboy executive after their single chance encounter—back when Carvalho still worked for the CIA. Jauma was a “womanizer,” according to a friend, “of the least pleasant sense,” and the police have decided that the murder is the work of an unhappy pimp. But Carvalho doggedly pursues his own phlegmatic investigation, with time out for his signature book burning (Sartre’s Critique of Dialectical Reasoning; Sholokov’s And Quiet Flows the Don), cooking (leek soup and a freshly-caught steamed turbot), and running with his girlfriend Charo, whose last name he can’t remember.
Author: Denise Phillips
Publisher: Macmillan
ISBN: 1250045932
Category : Cooking
Languages : en
Pages : 271
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Book Description
From modern spins on classics, like Schnitzel Noodle Stir Fry and Matza Granola, to make-ahead meals, like Passover Beef Lasagna, to sophisticated dishes, like Veal Chops with Mushroom Sauce, this cookbook covers it all. Suited both for home chefs looking to introduce new foods into their repertoire as well as casual cooks searching for that perfect dinner party recipe to wow their guests, The Gourmet Jewish Cookbook is the ideal source for modern, gourmet twists on classic recipes. In addition, each recipe includes a brief overview of the background and rich history of Jewish cuisine and illustrates how kosher cooking is the first example of "fusion,"as it melds local foods of the countries where Jews have lived with the dietary laws that Jews observe. Whether for entertaining with style, cooking for the family or providing the traditional dishes for the Jewish festivals, this book will prove indispensable for Jewish and non-Jewish chefs everywhere.
Author: Fabio Parasecoli
Publisher: Columbia University Press
ISBN: 0231554370
Category : Cooking
Languages : en
Pages : 109
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Book Description
Winner, Gourmand World Cookbook Awards - Food - Food Heritage - USA Nominee, Book Award in Food Issues and Advocacy, James Beard Foundation The Italian political right is outraged by halal tortellini and a pork-free lasagna served at the Vatican. In India, Hindu fundamentalists organize attacks on Muslims who sell beef. European anti-immigrant politicians denounce couscous and kebabs. In an era of nationalist and exclusionary movements, food has become a potent symbol of identity. Why has eating become so politically charged—and can the emotions surrounding food be redirected in a healthier direction? Fabio Parasecoli identifies and defines the phenomenon of “gastronativism,” the ideological use of food to advance ideas about who belongs to a community and who does not. As globalization and neoliberalism have transformed food systems, people have responded by seeking to return to their roots. Many have embraced local ingredients and notions of cultural heritage, but this impulse can play into the hands of nationalist and xenophobic political projects. Such movements draw on the strong emotions connected with eating to stoke resentment and contempt for other people and cultures. Parasecoli emphasizes that gastronativism is a worldwide phenomenon, even as it often purports to oppose local aspects and consequences of globalization. He also explores how to channel pride in culinary traditions toward resisting transnational corporations, uplifting marginalized and oppressed groups, and assisting people left behind by globalization. Featuring a wide array of examples from all over the world, Gastronativism is a timely, incisive, and lively analysis of how and why food has become a powerful political tool.
Author: Mary Stanton
Publisher: University of Georgia Press
ISBN: 0820356158
Category : Political Science
Languages : en
Pages : 230
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Book Description
Red, Black, White is the first narrative history of the American communist movement in the South since Robin D. G. Kelley's groundbreaking Hammer and Hoe and the first to explore its key figures and actions beyond the 1930s. Written from the perspective of the district 17 (CPUSA) Reds who worked primarily in Alabama, it acquaints a new generation with the impact of the Great Depression on postwar black and white, young and old, urban and rural Americans. After the Scottsboro story broke on March 25, 1931, it was open season for old-fashioned lynchings, legal (courtroom) lynchings, and mob murder. In Alabama alone, twenty black men were known to have been murdered, and countless others, women included, were beaten, disabled, jailed, “disappeared,” or had their lives otherwise ruined between March 1931 and September 1935. In this collective biography, Mary Stanton—a noted chronicler of the left and of social justice movements in the South—explores the resources available to Depression-era Reds before the advent of the New Deal or the modern civil rights movement. What emerges from this narrative is a meaningful criterion by which to evaluate the Reds’ accomplishments. Through seven cases of the CPUSA (district 17) activity in the South, Stanton covers tortured notions of loyalty and betrayal, the cult of white southern womanhood, Christianity in all its iterations, and the scapegoating of African Americans, Jews, and communists. Yet this still is a story of how these groups fought back, and fought together, for social justice and change in a fractured region.
Author: Caryn E. Neumann
Publisher: Bloomsbury Publishing USA
ISBN: 1440876487
Category : Cooking
Languages : en
Pages : 358
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Book Description
Through an interdisciplinary approach that shows how food can reflect a culture and time, this book whets the appetite of students for further research into history, anthropology, geography, sociology, and literature. Food is a great unifier. It is used to mark milestones or rites of passage. It is integral to the way we celebrate, connecting a familial and cultural past to the present through tradition. It bolsters the ill and soothes those in mourning. The dishes in this text are those that have come to be known within a part of the world and culture, but also have moved beyond those borders and are accessible and enjoyed by many in our ever-smaller and more-interconnected world. Featuring more than 100 recipes and detailed discussions of dishes from across the globe, Global Dishes: Favorite Meals from around the World explores the history and cultural context surrounding some of the best-known and favorite foods. The book covers national dishes from more than 100 countries, including large nations like Mexico and small countries like Macao. There is also coverage of foods beloved by Indigenous peoples, such as the Sami of Scandinavia. Traditional favorites are offered as well as newer dishes.
Author: William Powell
Publisher: Lulu.com
ISBN: 1387570226
Category : Crafts & Hobbies
Languages : en
Pages : 164
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Book Description
The Anarchist Cookbook will shock, it will disturb, it will provoke. It places in historical perspective an era when "Turn on, Burn down, Blow up" are revolutionary slogans of the day. Says the author" "This book... is not written for the members of fringe political groups, such as the Weatherman, or The Minutemen. Those radical groups don't need this book. They already know everything that's in here. If the real people of America, the silent majority, are going to survive, they must educate themselves. That is the purpose of this book." In what the author considers a survival guide, there is explicit information on the uses and effects of drugs, ranging from pot to heroin to peanuts. There i detailed advice concerning electronics, sabotage, and surveillance, with data on everything from bugs to scramblers. There is a comprehensive chapter on natural, non-lethal, and lethal weapons, running the gamut from cattle prods to sub-machine guns to bows and arrows.
Author:
Publisher: Green Bean Books
ISBN: 1784387029
Category : Cooking
Languages : en
Pages : 96
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Book Description
Discover the history of chocolate in Jewish food and culture with this unique recipe book, bringing together individual recipes from more than fifty noted Jewish bakers. This is the perfect book for chocoholics, anyone keen to grow their repertoire of chocolate-based recipes, or those with an interest in the diverse ways that chocolate is used around the world. Highlights include Claudia Roden’s Spanish hot chocolate, the Gefilteria’s dark chocolate and roasted beetroot ice-cream, Honey & Co’s marble cake and Joan Nathan’s chocolate almond cake. As well as recipes for sweet-toothed readers, savory dishes include Alan Rosenthal’s chocolate chilli and Denise Phillips' Sicilian caponata. There are also delicious naturally gluten-free and vegan recipes to cater to a variety of dietary requirements. Each recipe helps provide an insight into the important role chocolate has played in Jewish communities across the centuries, from Jewish immigrants and refugees taking chocolate from Spain to France in the 1600s, to contemporary Jewish bakers crossing continents to discover, adapt and share new chocolate recipes for today’s generation. Babka, Boulou & Blintzes is a unique collection published in conjunction with the British Jewish charity Chai Cancer Care.
Author: James Lileks
Publisher: Crown
ISBN:
Category : Cooking
Languages : en
Pages : 200
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Book Description
Recipes and food photography from the 1940s, '50s, and '60s assembled with humorous commentary.
