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Author: Gary Paul Nabhan
Publisher: University of Texas Press
ISBN: 0292725892
Category : Cooking
Languages : en
Pages : 145
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Book Description
Examines the unique qualities of the foods of the desert areas of Mexico and the southwestern United States, discussing how the ecology and cultural history of the area shape its food.
Author: Gary Paul Nabhan
Publisher: University of Texas Press
ISBN: 0292725892
Category : Cooking
Languages : en
Pages : 145
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Book Description
Examines the unique qualities of the foods of the desert areas of Mexico and the southwestern United States, discussing how the ecology and cultural history of the area shape its food.
Author: Gary Paul Nabhan
Publisher: Chelsea Green Publishing
ISBN: 1603588310
Category : Nature
Languages : en
Pages : 226
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Book Description
Winner of a 2019 Southwest Book Award (BRLA) An homage to the useful and idiosyncratic mesquite tree In his latest book, Mesquite, Gary Paul Nabhan employs humor and contemplative reflection to convince readers that they have never really glimpsed the essence of what he calls “arboreality.” As a Franciscan brother and ethnobotanist who has often mixed mirth with earth, laughter with landscape, food with frolic, Nabhan now takes on a large, many-branched question: What does it means to be a tree, or, accordingly, to be in a deep and intimate relationship with one? To answer this question, Nabhan does not disappear into a forest but exposes himself to some of the most austere hyper-arid terrain on the planet—the Sonoran and Chihuahuan deserts along the US/Mexico border—where even the most ancient perennial plants are not tall and thin, but stunted and squat. There, in desert regions that cover more than a third of our continent, mesquite trees have become the staff of life, not just for indigenous cultures, but for myriad creatures, many of which respond to these “nurse plants” in wildly intelligent and symbiotic ways. In this landscape, where Nabhan claims that nearly every surviving being either sticks, stinks, stings, or sings, he finds more lives thriving than you could ever shake a stick at. As he weaves his arid yarns, we suddenly realize that our normal view of the world has been turned on its head: where we once saw scarcity, there is abundance; where we once perceived severity, there is whimsy. Desert cultures that we once assumed lived in “food deserts” are secretly savoring a most delicious world. Drawing on his half-century of immersion in desert ethnobotany, ecology, linguistics, agroforestry, and eco-gastronomy, Nabhan opens up for us a hidden world that we had never glimpsed before. Along the way, he explores the sensuous reality surrounding this most useful and generous tree. Mesquite is a book that will delight mystics and foresters, naturalists and foodies. It combines cutting-edge science with a generous sprinkling of humor and folk wisdom, even including traditional recipes for cooking with mesquite.
Author: Louise Westling
Publisher: Cambridge University Press
ISBN: 1107029929
Category : Literary Criticism
Languages : en
Pages : 285
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Book Description
This authoritative collection of rigorous but accessible essays investigates the exciting new interdisciplinary field of environmental literary criticism.
Author: Victor M. Valle
Publisher: University of New Mexico Press
ISBN: 0826365558
Category : History
Languages : en
Pages : 328
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Book Description
In The Poetics of Fire, Pulitzer prize–winning journalist and Chicano author Victor M. Valle posits the chile as a metaphor for understanding the shared cultural histories of ChicanX and LatinX peoples from preconquest Mesoamerica to twentieth-century New Mexico. Valle uses the chile as a decolonizing lens through which to analyze preconquest Mesoamerican cosmology, early European exploration, and the forced conversion of Native peoples to Catholicism as well as European and Mesoamerican perspectives on food and place. Assembling a rich collection of source material, Valle highlights the fiery fruit’s overarching importance as evidenced by the ubiquity of references to the plant over several centuries in literature, art, official documents, and more to offer a new eco-aesthetic reading—a reframing of culinary history from a pluralistic, non-Western perspective.
Author: Holly Hughes
Publisher: Da Capo Lifelong Books
ISBN: 0738216194
Category : Cooking
Languages : en
Pages : 402
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Book Description
Our fascination with what we eat, its provenance, and its preparation just keeps growing—and food writing has continued to explode. Once again, editor Holly Hughes plumbs magazines, newspapers, newsletters, books, and websites for the year's finest culinary prose—“stories for connoisseurs, celebrations of the specialized, the odd, or simply the excellent” (Entertainment Weekly). Featuring essays and articles from established food writers and rising stars, as well as some literary surprises, Best Food Writing 2012 captures the trends, big stories, and new voices. From going hunting to going vegan, from soup-to-nuts or farm-to-table, there's something for every foodie in the newest edition of this acclaimed series. Previous contributors include: Brett Anderson, Dan Barber, Frank Bruni, John T. Edge, Jonathan Gold, Gabrielle Hamilton, Jessica B. Harris, Madhur Jaffrey, Francis Lam, David Leite, J. Kenji Lopez-Alt, Molly O'Neill, Kevin Pang, Ruth Reichl, Alan Richman, Kim Severson, Jason Sheehan, Sam Sifton, John Thorne, and Calvin Trillin.
Author: Helaine Silverman
Publisher: Springer
ISBN: 3319428705
Category : Social Science
Languages : en
Pages : 242
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Book Description
In this textbook we see heritage in action in indigenous and vernacular communities, in urban development and regeneration schemes, in expressions of community, in acts of nostalgia and memorialization and counteracts of forgetting, in museums and other spaces of representation, in tourism, in the offices of those making public policy, and in the politics of identity and claims toward cultural property. Whether renowned or local, tangible or intangible, the entire heritage enterprise, at whatever scale, is by now inextricably embedded in “value”. The global context requires a sanguine approach to heritage in which the so-called critical stance is not just theorized in a rarefied sphere of scholarly lexical gymnastics, but practically engaged and seen to be doing things in the world.
Author: Tiffany Harelik
Publisher: Arcadia Publishing
ISBN: 1625852576
Category : Cooking
Languages : en
Pages : 366
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Book Description
Get to know this West Texas region by tasting flavorful recipes, meeting the colorful locals, discovering the rich history, and much more. Early settlers of the Big Bend honed a culture of self-reliance, resilience and creativity. Today, this is reflected in the diverse art, music and cuisine of the area that draw visitors undeterred by its isolation. Though sparsely populated, Big Bend is home to nationally acclaimed restaurants and chefs, as well as generations’ worth of family recipes. Travel town by town and plate by plate in this culinary and cultural tour through the Big Bend. Indulge in a slice of jalapeno chocolate cake from Lajitas. Taste the way Big Bend Brewery’s beer makes beef stew irresistible. Take a bite of an innovated classic with the rich pistachio fried steak in Marfa. From barbecued cabrito in Marathon and pozole in Fort Davis to adventures foraging in the desert, savor a part of Texas unlike any other. Author Tiffany Harelik guides the journey with interviews, history and, of course, recipes.
Author: Gary Paul Nabhan
Publisher: University of Arizona Press
ISBN: 0816532745
Category : Nature
Languages : en
Pages : 329
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Book Description
"The book centers on a call to define/redefine the field of ethnobiology and the need for doing so. It points a major way forward for ethnobiology: toward engagement with people and communities that are saving ecosystems and lifestyles through reviving traditional agricultural items and techniques, and integrating them into the contemporary world"--Provided by publisher.
Author: Rob Arnold
Publisher: Columbia University Press
ISBN: 0231550898
Category : Cooking
Languages : en
Pages : 213
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Book Description
Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavor of the wine. A detailed system has codified the idea that place matters to wine. So why don’t we feel the same way about whiskey? In this book, the master distiller Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes readers on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir. In the twentieth century, we inadvertently bred distinctive tastes out of grains in favor of high yields—but today’s artisans have teamed up to remove themselves from the commodity grain system, resurrect heirloom cereals, bring new varieties to life, and recapture the flavors of specific local ingredients. The Terroir of Whiskey makes the scientific and cultural cases that terroir is as important in whiskey as it is in wine.
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1603583645
Category : Cooking
Languages : en
Pages : 562
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Book Description
"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times *Named a "Best Gift for Gardeners" by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.
