Cuisines of the Western World PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Cuisines of the Western World PDF full book. Access full book title Cuisines of the Western World by Elizabeth Gordon. Download full books in PDF and EPUB format.
Author: Elizabeth Gordon
Publisher:
ISBN:
Category : International cooking
Languages : en
Pages : 204
Get Book Here
Book Description
Author: Elizabeth Gordon
Publisher:
ISBN:
Category : International cooking
Languages : en
Pages : 204
Get Book Here
Book Description
Author: Theodora FitzGibbon
Publisher:
ISBN: 9780091268206
Category : Cookery
Languages : en
Pages : 529
Get Book Here
Book Description
Author: Theodora FitzGibbon
Publisher: Crown
ISBN:
Category : Cooking
Languages : en
Pages : 568
Get Book Here
Book Description
Author: Theodora FitzGibbon
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 529
Get Book Here
Book Description
Author: Ursula Heinzelmann
Publisher: Bloomsbury Publishing USA
ISBN: 0313344957
Category : Social Science
Languages : en
Pages : 229
Get Book Here
Book Description
The grown-up Germany of today is able to explore its cultural identity, including its food culture. For some years now, German food has seen a return to regionalism, and beloved traditional dishes have been rediscovered and revived, counteracting to some extent the effects of globalization and industrialization. As well, a host of new culinary traditions brought in with new immigrants makes for an exciting food scene. Food Culture in Germany, written by a native Berliner, is destined to become a classic as the best source in English for a thorough and up-to-date understanding of Germans and their food—the history, foodstuffs, cooking, special occasions, lifestyle eating habits, and diet and health. The Historical Overview chapter takes the reader on a culinary tour from ancient times through the Holy Roman Empire to the Lebensraum of Hitler and on to reunification of the two Germanys until today's return to normalcy. Chapter 2, Major Foods and Ingredients, highlights the classic German staples. Chapter 3, Cooking, discusses the family and gender dynamics plus cooking techniques and utensils, the German kitchen, and the professional chef as media figure phenomenon. The Typical Meals chapter gives an in-depth insider's look at how and what Germans eat today. Chapter 5, Eating Out, describes the wide range of opportunities for eating out, from grabbing Currywurst on the street, to lunching in office and school cafeterias, to meeting friends for coffee and cake at the Konditerei. German holidays and special occasions are elaborated on in the context of more secular and younger influences in Chapter 6. Chapter 7 covers the German diet and the strong interest in health in the country, with its holistic roots. Food safety, a big topic in Europe today, is also discussed at length. An introduction, chronology, glossary, resource guide, selected bibliography, and illustrations complete this outstanding resource.
Author: Paul David Buell
Publisher: BRILL
ISBN: 9004432108
Category : History
Languages : en
Pages : 352
Get Book Here
Book Description
Crossroads of Cuisine offers history of food and cultural exchanges in and around Central Asia. It discusses geographical base, and offers historical and cultural overview. A photo essay binds it all together. The book offers new views of the past.
Author: Rachel Laudan
Publisher: Univ of California Press
ISBN: 0520954912
Category : Cooking
Languages : en
Pages : 483
Get Book Here
Book Description
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in "culinary philosophy"—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Author: Pradyumna Prasad Karan
Publisher: Psychology Press
ISBN: 9780415947138
Category : Business & Economics
Languages : en
Pages : 614
Get Book Here
Book Description
This introductory textbook provides an integrated, up-to-date introduction to the lands, people, and cultures of the non-Western world.
Author: J.A.G. Roberts
Publisher: Reaktion Books
ISBN: 1861896182
Category : Political Science
Languages : en
Pages : 260
Get Book Here
Book Description
China to Chinatown tells the story of one of the most notable examples of the globalization of food: the spread of Chinese recipes, ingredients and cooking styles to the Western world. Beginning with the accounts of Marco Polo and Franciscan missionaries, J.A.G. Roberts describes how Westerners’ first impressions of Chinese food were decidedly mixed, with many regarding Chinese eating habits as repugnant. Chinese food was brought back to the West merely as a curiosity. The Western encounter with a wider variety of Chinese cuisine dates from the first half of the 20th century, when Chinese food spread to the West with emigrant communities. The author shows how Chinese cooking has come to be regarded by some as among the world’s most sophisticated cuisines, and yet is harshly criticized by others, for example on the grounds that its preparation involves cruelty to animals. Roberts discusses the extent to which Chinese food, as a facet of Chinese culture overseas, has remained differentiated, and questions whether its ethnic identity is dissolving. Written in a lively style, the book will appeal to food historians and specialists in Chinese culture, as well as to readers interested in Chinese cuisine.
Author: Jeffrey M. Pilcher
Publisher: Routledge
ISBN: 9780415311465
Category : Cooking
Languages : en
Pages : 132
Get Book Here
Book Description
Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines the globalization of food and explores the political, social and environmental implications of our changing relationship with food. Including numerous case studies from diverse societies and periods, Food in World History examines and focuses on: how food was used to forge national identities in Latin America the influence of Italian and Chinese Diaspora on the US and Latin America food culture how food was fractured along class lines in the French bourgeois restaurant culture and working class cafes the results of state intervention in food production how the impact of genetic modification and food crises has affected the relationship between consumer and product. This concise and readable survey not only presents a simple history of food and its consumption, but also provides a unique examination of world history itself.
