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Author: Cherie Y. Hamilton
Publisher:
ISBN: 9780781808316
Category : Cookery, International
Languages : en
Pages : 0
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Book Description
In the 16th century, Portuguese navigators circumvented the globe, conquering new lands to build one of history's largest empires, and at the same time carrying and introducing crops, food products and a variety of culinary cultures to all corners of the earth. This fascinating collection of 225 authentic recipes is the first cookbook to encompass the entire Portuguese-speaking world and explains how Portugal and its former colonies influenced each other's culinary traditions. Included are dishes containing Asian, South American, African, and European spices, along with varied ingredients like piripiri pepper, coconut milk, cilantro, manioc root, bananas, dried fish, seafood and meats. The author also explores the impact of Sephardic Jews on the cuisines of Cape Verde, Angola, and Brazil and the influence of the Moors, who brought to the Iberian peninsula rich desserts, which the Portuguese in turn took around the world. The recipes range from appetisers like: Pastel com o Diabo Dentro (Pastry with the Devil Inside from Cape Verde); to main courses such as Frango ã Africana (Grilled Chicken African Style from Mozambique) and Cuscuz de Camarão (Shrimp Couscous from Brazil), to desserts like Pudim de Côco (Coconut Pudding from Timor). Menus for religious holidays and festive occasions, a glossary, a brief history of the cuisines and a bilingual index will assist the home chef in creating meals that celebrate the rich, diverse, and delicious culinary legacy of this old empire.
Author: Cherie Y. Hamilton
Publisher:
ISBN: 9780781808316
Category : Cookery, International
Languages : en
Pages : 0
Get Book Here
Book Description
In the 16th century, Portuguese navigators circumvented the globe, conquering new lands to build one of history's largest empires, and at the same time carrying and introducing crops, food products and a variety of culinary cultures to all corners of the earth. This fascinating collection of 225 authentic recipes is the first cookbook to encompass the entire Portuguese-speaking world and explains how Portugal and its former colonies influenced each other's culinary traditions. Included are dishes containing Asian, South American, African, and European spices, along with varied ingredients like piripiri pepper, coconut milk, cilantro, manioc root, bananas, dried fish, seafood and meats. The author also explores the impact of Sephardic Jews on the cuisines of Cape Verde, Angola, and Brazil and the influence of the Moors, who brought to the Iberian peninsula rich desserts, which the Portuguese in turn took around the world. The recipes range from appetisers like: Pastel com o Diabo Dentro (Pastry with the Devil Inside from Cape Verde); to main courses such as Frango ã Africana (Grilled Chicken African Style from Mozambique) and Cuscuz de Camarão (Shrimp Couscous from Brazil), to desserts like Pudim de Côco (Coconut Pudding from Timor). Menus for religious holidays and festive occasions, a glossary, a brief history of the cuisines and a bilingual index will assist the home chef in creating meals that celebrate the rich, diverse, and delicious culinary legacy of this old empire.
Author: Cherie Hamilton
Publisher:
ISBN: 9780781811811
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
In the sixteenth century, Portuguese navigators circled the globe, conquering new lands to build one of history's largest empires, and at the same time carrying and introducing crops, food products, and a variety of culinary cultures to all corners of the earth. Fueled by the curiosity of a cultural anthropologist and world traveler, this fascinating collection of 279 recipes is the first cookbook to encompass the entire Portuguese-speaking world and explain how Portugal and its former colonies influenced each other's cooking traditions. The author also explores the impact of the Moors and Sephardic Jews, who added unique contributions to the culinary history of the Portuguese empire.
Author: Cherie Hamilton
Publisher: Hippocrene Books
ISBN: 9780781810807
Category : Cooking
Languages : en
Pages : 228
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Book Description
The largest nation in South America, Brazil is home to vast rain forests, pristine tropical beaches, and the world's largest river, the Amazon. This book explores the nation's distinct regional cuisine, and explains how Amerindian, European and African contributions have come together to form modern Brazilian cookery. More than 130 recipes range from Feijoada, the Brazilian national dish, to lesser-known delicacies such as Shrimp and Bread Pudding, Crab Soup and Banana Brittle. Also included are suggested menus, a list of ingredient sources, and a glossary of Brazilian culinary terms. The author has travelled extensively throughout the Portuguese-speaking world. She developed a love for Brazilian cooking when she lived in Brazil in the 1960s.
Author: Linda Civitello
Publisher: John Wiley & Sons
ISBN: 0470403713
Category : Cooking
Languages : en
Pages : 448
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Book Description
Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.
Author: Sidney Cheung
Publisher: Routledge
ISBN: 1134164610
Category : Cooking
Languages : en
Pages : 228
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Book Description
Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly comprehensive view of food cannot neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and supplied. Food and Foodways in Asia is an anthropological inquiry providing rich ethnographic description and analysis of food production as it interacts with social and political complexities in Asia’s diverse cultures. Prominent anthropologists examine how food is related to ethnic identity and boundary formation, consumerism and global food distribution, and the invention of local cuisine in the context of increasing cultural contact. With chapters ranging from the invention of 'local food' for tourism development, to Asia's contribution to ‘world cuisine,’ Food and Foodways in Asia will be a fascinating read for anyone interested in the anthropology of food and/or Asian studies.
Author: Cecilia Leong-Salobir
Publisher: Routledge
ISBN: 1317209370
Category : Social Science
Languages : en
Pages : 467
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Book Description
Throwing new light on how colonisation and globalization have affected the food practices of different communities in Asia, the Routledge Handbook of Food in Asia explores the changes and variations in the region’s dishes, meals and ways of eating. By demonstrating the different methodologies and theoretical approaches employed by scholars, the contributions discuss everyday food practices in Asian cultures and provide a fascinating coverage of less common phenomenon, such as the practice of wood eating and the evolution of pufferfish eating in Japan. In doing so, the handbook not only covers a wide geographical area, including Japan, Indonesia, Vietnam, Singapore, India, China, South Korea and Malaysia, but also examines the Asian diasporic communities in Canada, the United States and Australia through five key themes: Food, Identity and Diasporic Communities Food Rites and Rituals Food and the Media Food and Health Food and State Matters. Interdisciplinary in nature, this handbook is a useful reference guide for students and scholars of anthropology, sociology and world history, in addition to food history, cultural studies and Asian studies in general.
Author: Dean Karayanis
Publisher: Hippocrene Books
ISBN: 9780781811460
Category : Cooking
Languages : en
Pages : 324
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Book Description
This is a Greek family cookbook with unique flavours and home kitchen recipes. This book showcases dishes from the key regions of mainland Greece as well as the islands and introduces readers to little known spices and ingredients-providing ways to track them down. Of particular interest is a section on micro-brewed beers, regional wines, and different ouzos. Also included is an overview of the Hellenic, detailing the culinary history and culture of provincial and mainland Greece.
Author: Caryn E. Neumann
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Cooking
Languages : en
Pages : 480
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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: Annabel Jackson
Publisher: Hong Kong University Press
ISBN: 9888528343
Category : Travel
Languages : en
Pages : 169
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Book Description
In The Making of Macau’s Fusion Cuisine: From Family Table to World Stage, Annabel Jackson argues that Macanese cuisine cannot be seen as a unique product of Portuguese colonialism in southern China. Instead, it needs to be understood in the context of Portugal’s culinary footprint in Asia and beyond. She contends that the culinary cultures of other Portuguese colonies in Asia and Africa also influenced the cuisine in Macau. Macanese cuisine plays a role in evoking a sense of Macanese identity within Macau as well as in the Macanese diaspora. As the Macanese have increasingly defined themselves as an ethnically and culturally distinct group, their cuisine has growingly been seen as a critical identifier of cohesion and difference. The book shows how Macanese cuisine is moving from being an everyday production of food in a domestic setting to something more symbolic and ceremonial. It also argues that the practice of recipe sharing, historically controversial among the Macanese, is now viewed as an important process. Drawing on information gathered through interviews and surveys, the book is a fascinating study of the history and development of Macanese cuisine, one of the oldest fusion cuisines in Asia. ‘Annabel Jackson has more than enough knowledge to share with the readers many insights and interesting stories, which are embedded in history and cultural interactions among various ethnic groups in Macau and beyond. Given the fact that Macau has become the city of gastronomy, this book brings in rich information and knowledge for locals and visitors to “taste” and to remember.’ —Sidney Cheung, The Chinese University of Hong Kong ‘Annabel Jackson’s study of the development of Macanese cuisine and its role in evoking a sense of Macanese identity within Macau and the Macanese diaspora should contribute to the growing interest in the study of food and foodways within cultural and postcolonial studies. Written in a lively and engaging way, it achieves a good balance between the use of primary sources and theoretical references to buttress its arguments.’ —David Brookshaw, University of Bristol
Author: Laura Giannatempo
Publisher: Hippocrene Books
ISBN: 9780781811712
Category : Cooking
Languages : en
Pages : 266
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Book Description
Liguria on the Italian Riviera is home to some of Italy's finest cooking. The Ligurian kitchen is famous for fish, fresh produce and herbs. Tales of loveable uncles and a lyrical account of making pasta in the midst of a storm tantalise just as much as the sumptuous recipe on offer in this book. In these 100 recipes, the specialities of artisan bread bakers and those of the region's 'cucina povera' combine to create a zestful collection that exemplifies 'that extraordinary marriage of land and sea that is Ligurian cuisine'.
