Author: F. T. Marinetti y Fíllia
Publisher: Editorial GEDISA
ISBN: 8497848993
Category : Art
Languages : en
Pages : 182
Get Book Here
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: California. Commission of Immigration and Housing
Publisher:
ISBN:
Category : Emigration and immigration
Languages : en
Pages : 440
Get Book Here
Book Description
Author: Kryss Dela Fuente
Publisher: Xlibris Corporation
ISBN: 145680328X
Category : Family & Relationships
Languages : en
Pages : 419
Get Book Here
Book Description
Author: Sarah Bennison
Publisher: University of Texas Press
ISBN: 1477325441
Category : Social Science
Languages : en
Pages : 237
Get Book Here
Book Description
A unique study of an Andean community’s water rituals and the extraordinary document describing how they should be performed In the dry season in the Andes, water from springs, lakes, reservoirs, and melting glaciers feeds irrigation canals that have sustained communities for thousands of years. Managing and maintaining these water infrastructures is essential, and in 1921, in the village of San Pedro de Casta, Peru, local authorities recorded their ritual canal-cleaning duties in a Spanish-language document called the Entablo. It is only the second book (along with the Huarochirí Manuscript) ever seen by scholars in which an Andean community explains its customs and ritual laws in its own words. Sarah Bennison offers a critical introduction to the Entablo, a Spanish transcription of the document, and an English translation. Among its other revelations, the Entablo delves into the use of khipu boards, devices that meld the traditional knotted strings known as khipus with a written alphabet. Only in the Entablo do we learn that there were multiple khipu boards associated with a single canal-cleaning ritual, or that there were separate khipu records for men and women. The Entablo manuscript furnishes unparalleled insights into Andean rituals, religion, and community history at a historical moment when rural highland communities were changing rapidly.
Author: Maria Paz Moreno
Publisher: Rowman & Littlefield
ISBN: 1442266414
Category : Cooking
Languages : en
Pages : 217
Get Book Here
Book Description
As the capital city of Spain, Madrid is nowadays considered one of the most interesting “food towns” in the world. This is perhaps due to the wide variety of specialty dishes that its cuisine boasts, ranging from the old-fashioned and traditional to the modern, and even the futuristic; a cuisine that has consistently received high praise from the likes of New York Times’ critic Mark Bittman and TV celebrity chefs such as Anthony Bourdain and Mario Battali, to name just a few. But how did a once humble and unsophisticated city like Madrid become the vibrant food metropolis that it is today? How did contemporary madrileño cuisine come to be, and what are its main identifying dishes? What role have its legendary restaurants, cafés and markets played in putting Madrid in the map as one of the world’s top food destinations? Maria Paz Moreno looks at the gastronomical history of Madrid throughout the ages. She traces the historical origins and evolution of Madrid’s cuisine, exploring major trends, most innovative chefs, restaurants and dishes, and telling the story of this fascinating city from the point of view of a food lover. She discusses the diverse influences that have shaped Madrid’s cuisine over the centuries, including the introduction of foods from the New World since the 16th century, the transition from famines to abundance during the second part of the 20th century, the revolution of the Michelin-starred young chefs at the beginning of the 21st century, and how madrileños’ sense of identity is built through their food. The sense of community created through communal eating experiences is also explored, focusing on the culture of sharing tapas, as well as traditional and avant-garde eating establishments, from restaurants to bars to chocolaterías, and even markets and festivals where food plays an important part. Anyone wishing to know more about the city, the culture, the richness of its food and people, will find a delightful review in these pages.
Author: Jeffrey M. Pilcher
Publisher: UNM Press
ISBN: 9780826318732
Category : Cooking
Languages : en
Pages : 252
Get Book Here
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.
Author: Ma Del Pilar De Los Reyes Sánchez
Publisher: Palibrio
ISBN: 1463317808
Category : Fiction
Languages : en
Pages : 467
Get Book Here
Book Description
"Al otro lado de la vida", es una emocionante historia de amor, atrapada en el escalofriante escenario de un hogar mancillado por la crueldad y la cobardía de un hombre que maltrata a su esposa. Ella se mueve al límite, y oscila entre la razón y la sinrazón, la cordura y la locura, en un dramático esfuerzo por torcer las líneas del destino. De la mano de sus personajes, el lector podrá vivir aventuras inolvidables, nutridas de una vibrante intriga y pasión, con lo que consigue transmitir al lector todo su realismo. En ella se muestran además escenarios muy distintos al del hogar, destacando entre ellos aventuras en África y en París, entre otros.
Author: Margarita Cota-Cárdenas
Publisher: UNM Press
ISBN: 9780826322289
Category : Fiction
Languages : en
Pages : 332
Get Book Here
Book Description
A Chicana graduate student learns of a cover-up of the police shooting a young Chicano laborer named Puppet. Both a mystery and a call-to-action novel, Puppet is an underground classic. This is a bilingual edition - Spanish and English.
Author: Manuel M. Martín-Rodríguez
Publisher: UNM Press
ISBN: 0826354777
Category : Literary Criticism
Languages : en
Pages : 290
Get Book Here
Book Description
First Place Winner of the 2015 International Latino Book Award for Best Latino Focused Nonfiction Book Literary history is a history of reading. What happens during the act of reading is the subject of the branch of literary scholarship known as reader-response theory. Does the text guide the reader? Does the reader operate independently of the text? Questions like these shape the approach of the essays in this book, edited by a scholar known for his groundbreaking work in using reader-response theory as a window into Chicana and Chicano literature. Manuel M. Martín-Rodríguez has overseen several research projects aimed at documenting Chicana and Chicano reading practices and experiences. Here he gathers diverse and passionate accounts of reading drawn from that research. For many, books served as refuges from the sorrows of a childhood marked by violence or parental abandonment. Several of the contributors here salute the roles of teachers in introducing poetry and stories into their lives.
Author: Kim Potowski
Publisher: John Benjamins Publishing
ISBN: 9789027218612
Category : Language Arts & Disciplines
Languages : en
Pages : 424
Get Book Here
Book Description
Printbegrænsninger: Der kan printes 10 sider ad gangen og max. 40 sider pr. session
