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Author: Fatima da Silva Gracias
Publisher:
ISBN: 9789380739403
Category :
Languages : en
Pages : 247
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Book Description
Author: Fatima da Silva Gracias
Publisher:
ISBN: 9789380739403
Category :
Languages : en
Pages : 247
Get Book
Book Description
Author: Fatima da Silva Gracias
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 284
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Book Description
"Goans love their food. In this tiny region, East did meet West on the dining table. Goan cuisine contains alluring Christian, Hindu and Muslim strands. It is an interesting fusion from several cultures, Arab, Portuguese, Brazilian, French, African, Chinese, Malaysian, British, Anglo-Indian and Konkan. This book offers an encyclopedic vision of a cuisine with a global touch, how it was, how it is, and how it came to be."--P. [4] of cover.
Author: Maria Fernanda Noronha da Costa e Sousa
Publisher:
ISBN: 9789723709483
Category :
Languages : pt-BR
Pages : 352
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Book Description
Author: Pamila Gupta
Publisher: Cambridge University Press
ISBN: 1108897150
Category : Social Science
Languages : en
Pages : 160
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Book Description
This Element looks at the relationship between heritage and design by way of a case study approach. It offers up ten distinct portraits of a range of heritage makers located in Goa, a place that has been predicated on its difference, both historical and cultural, from the rest of India. A former Portuguese colonial enclave (1510–1961) surrounded by what was formerly British India (1776–1947), the author attempts to read Goa's heritage as a form of place-ness, a source of inspiration for further design work that taps into the Goa of the twenty-first century. The series of portraits are visual, literary, and sensorial, and take the reader on a heritage tour through a design landscape of villages, markets, photography festivals, tailors and clothing, books, architecture, painting, and decorative museums. They do so in order to explore heritage futures as increasingly dependent on innovation, design, and the role of the individual.
Author: Michael Krondl
Publisher: Ballantine Books
ISBN: 034550982X
Category : History
Languages : en
Pages : 322
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Book Description
The smell of sweet cinnamon on your morning oatmeal, the gentle heat of gingerbread, the sharp piquant bite from your everyday peppermill. The tales these spices could tell: of lavish Renaissance banquets perfumed with cloves, and flimsy sailing ships sent around the world to secure a scented prize; of cinnamon-dusted custard tarts and nutmeg-induced genocide; of pungent elixirs and the quest for the pepper groves of paradise. The Taste of Conquest offers up a riveting, globe-trotting tale of unquenchable desire, fanatical religion, raw greed, fickle fashion, and mouthwatering cuisine–in short, the very stuff of which our world is made. In this engaging, enlightening, and anecdote-filled history, Michael Krondl, a noted chef turned writer and food historian, tells the story of three legendary cities–Venice, Lisbon, and Amsterdam–and how their single-minded pursuit of spice helped to make (and remake) the Western diet and set in motion the first great wave of globalization. In the sixteenth and seventeenth centuries, the world’s peoples were irrevocably brought together as a result of the spice trade. Before the great voyages of discovery, Venice controlled the business in Eastern seasonings and thereby became medieval Europe’s most cosmopolitan urban center. Driven to dominate this trade, Portugal’s mariners pioneered sea routes to the New World and around the Cape of Good Hope to India to unseat Venice as Europe’s chief pepper dealer. Then, in the 1600s, the savvy businessmen of Amsterdam “invented” the modern corporation–the Dutch East India Company–and took over as spice merchants to the world. Sharing meals and stories with Indian pepper planters, Portuguese sailors, and Venetian foodies, Krondl takes every opportunity to explore the world of long ago and sample its many flavors. The spice trade and its cultural exchanges didn’t merely lend kick to the traditional Venetian cookies called peverini, or add flavor to Portuguese sausages of every description, or even make the Indonesian rice table more popular than Chinese takeout in trendy Amsterdam. No, the taste for spice of a few wealthy Europeans led to great crusades, astonishing feats of bravery, and even wholesale slaughter. As stimulating as it is pleasurable, and filled with surprising insights, The Taste of Conquest offers a fascinating perspective on how, in search of a tastier dish, the world has been transformed.
Author: Paramita Rahayu Abdurachman
Publisher: Yayasan Obor Indonesia
ISBN: 9789797992354
Category : Juvenile Nonfiction
Languages : en
Pages : 300
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Book Description
History of Portuguese in Indonesia and its influence in Indonesian culture.
Author: Paul Michael Melo e Castro
Publisher: University of Wales Press
ISBN: 1786833913
Category : History
Languages : en
Pages : 272
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Book Description
This collection of essays brings together established scholars of Lusophone Goan literature from India, Brazil, Portugal and Great Britain. For the first time in English, this volume traces the key narrative works, authors and themes of this small but significant territory. Goa, a Portuguese colony between 1510 and 1961, was the site of a particular and particularly intense meeting of West and East. The problematic yet productive encounter between Europe and India that has characterised Goa’s history is a major theme in its literature, which affords important insights and material for post-colonial thought. Goan literature in Portuguese is the only significant Indian literature to have been written in a European language other than English and, as such, provides both a challenging point of comparison with anglophone Indian literature and a space to examine post-colonial theory often implicitly embedded in a British Indian colonial experience.
Author: Maria Teresa Nenezes
Publisher: Penguin UK
ISBN: 9351180018
Category : Literary Collections
Languages : en
Pages : 304
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Book Description
Over two hundred recipes from one of the best coastal cuisines of India The spicy, succulent seafood of Goa is as famous as the golden beaches and lush landscape of this premier tourist destination of India. Traditionally, the Goan staple was fish curry and rice but under Portuguese influence there developed a distinctive cuisine that combined the flavours of Indian and European cooking, with local ingredients being used to approximate the authentic Portuguese taste. So fish and meat pies were baked with slit green chillies, assado or roast was cooked with cinnamon and peppercorns, pao or bread was fermented with toddy, and the famous baked bol was made with coconut and semolina. This innovated, largely non-vegetarian cuisine was offset by the traditional and no less sumptuous vegetarian creations from the Konkan coastland, rich with coconut and spice. The Penguin Essential Cookbooks are a pioneering attempt to keep alive the art of traditional Indian cooking. Each of the books is written by an expert chef who brings together the special recipes of a region or community along with a detailed introduction that describes the rituals and customs related to the eating and serving of food. A delicious mix of Portuguese and Konkani flavours, rich with coconut and spice. This cookbook showcases an entire range of Goan food, with special attention to fish, prawn, pork and chicken. The recipes include: Bebinca Goa Fish Curry Mutton Xacuti Oyster Patties Prawn Balchao Sorpotel Stuffed Crab Tiger Prawns in Fen Vindaloo.
Author: Paramita R. Abdurachman
Publisher:
ISBN:
Category : Amboinese languages
Languages : en
Pages : 32
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Book Description
Author: Edwin Saldanha
Publisher: Rajhauns Vitaran
ISBN: 8185854114
Category : Cooking
Languages : en
Pages : 105
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Book Description
An experienced wine maker from Goa, Edwin Saldanha, who has authored a book offering all the secrets of making wine, believed that a tiny bit of wine is healthy. Saldnha has written the book Successful Goan Home Wines. "My book is the only one in the whole world that tells you how to make wine from tropical fruits," he says. The book has recipes on how to make wine from mangoes, bananas, cashews and even kokum and jambul (Portuguese plum).
