Author: Publisher: International Potato Center
ISBN:
Category :
Languages : en
Pages : 182
Book Description
Historia de la gastronomía
Author: Harry SchraemliPublisher:
ISBN: 9788423311910
Category : Gastronomy
Languages : es
Pages : 343
Book Description
El saber de la sazón
Author: Jorge Alberto LozoyaPublisher:
ISBN:
Category : Cooking, Latin American
Languages : es
Pages : 190
Book Description
Historia de la gastronomía
Author: Harry SchraemliPublisher:
ISBN:
Category :
Languages : es
Pages : 301
Book Description
Historia de la gastronomía
Author: Harry SchraemliPublisher:
ISBN: 9789684132665
Category : Cooking
Languages : es
Pages : 343
Book Description
Renewing America's Food Traditions
Author: Gary Paul NabhanPublisher: Chelsea Green Publishing
ISBN: 1933392894
Category : Cooking
Languages : en
Pages : 593
Book Description
This work represents a dramatic call to recognize, celebrate, and conserve the great diversity of foods that give North America the distinctive culinary identity that reflects its multi-cultural heritage. Included are recipes and folk traditions associated with 100 of the continent's rarest food plants and animals.
Globalization of Chinese Food
Author: Sidney CheungPublisher: Routledge
ISBN: 1136002944
Category : Social Science
Languages : en
Pages : 218
Book Description
Does Chinese food taste the same in different parts of the world? What has happened to the Chinese diet in mainland China, Taiwan, Hong Kong and Macau? What has affected the foodways of Chinese communities in other Asian countries with large Chinese diasporic communities? What has made Chinese food popular in Australia, Indonesia, the Philippines and Japan? What has brought about the adoption and adaptation of western food and changes in Chinese diets in Hong Kong, Taiwan and Peking? By considering the practice of globalization, this volume of essays by well-known anthropologists from many locales in Asia, describes changes, variations and innovations to Chinese food in many parts of the world, paying particular attention to questions related to how foods are introduced, maintained, localised and reinvented according to changing lifestyles and social tastes. The book reviews and broadens classic social science theories about ethnic and social identity formation through the examination of Chinese food and eating habits in many locations. It reveals surprising changes and provides a powerful testimony to the impact of late twentieth-century globalization.
El Celler de Can Roca
Author: Joan RocaPublisher: Grub Street Cookery
ISBN: 9781910690291
Category : Cooking
Languages : en
Pages : 0
Book Description
El Celler de Can Roca is the three Michelin starred Catalan restaurant in Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. In 2015, it was once again named the best restaurant in the world by the Restaurant magazine. The Times restaurant critic A.A. Gill compared the restaurant to former restaurant El Bulli, which was once ranked as the number one restaurant in the world, saying that it was an 'outstanding kitchen, and part of the great confident wave of new Spanish food that is complex, technically exhausting, aware of the landscape, history and politics. The first edition of El Celler de Can Roca The Book was published in Spanish in a giant format weighing an incredible 5 kilos and retailing at 90 euros. This new smaller, redux edition is appearing in English for the first time. An amazing book, this is the definitive work about El Celler de Can Roca. Fully illustrated in color throughout it gathers the thoughts of writer Josep Maria Fonalleras in 'A day at El Celler'. Here is the history, philosophy, techniques, values, sources of inspiration, creative processes, of this band of extraordinary chefs with over 90 detailed recipes, and a collection of the 240 most outstanding dishes from the 25-year history of this magnificent restaurant. An open door to the secrets of El Celler de Can Roca, revealed in 16 chapters and organized according to the sources of inspiration that nurture the Roca brothers: Tradition, Memory, Academia, Product, Landscape, Wine, Chromaticism, Sweet, Transversal Creation, Perfume, Innovation, Poetry, Freedom, Boldness, Magic, Sense of Humor.
The Fight Over Food
Author: Wynne WrightPublisher: Penn State Press
ISBN: 027103498X
Category : Social Science
Languages : en
Pages : 313
Book Description
“One problem with the food system is that price is the bottom line rather than having the bottom line be land stewardship, an appreciation for the environmental and social value of small-scale family farms, or for organically grown produce.” —Interview with farmer in Skagit County, Washington For much of the later twentieth century, food has been abundant and convenient for most residents of advanced industrial societies. The luxury of taking the safety and dependability of food for granted pushed it to the back burner in the consciousness of many. Increasingly, however, this once taken-for-granted food system is coming under question on issues such as the humane treatment of animals, genetically engineered foods, and social and environmental justice. Many consumers are no longer content with buying into the mainstream, commodity-driven food market on which they once depended. Resistance has emerged in diverse forms, from protests at the opening of McDonald’s restaurants worldwide to ever-greater interest in alternatives, such as CSAs (community-supported agriculture), fair trade, and organic foods. The food system is increasingly becoming an arena of struggle that reflects larger changes in societal values and norms, as expectations are moving beyond the desire for affordable, convenient foods to a need for healthy and environmentally sound alternatives. In this book, leading scholars and scholar-activists provide case studies that illuminate the complexities and contradictions that surround the emergence of a “new day” in agriculture. The essays found in The Fight Over Food analyze and evaluate both the theoretical and historical contexts of the agrifood system and the ways in which trends of individual action and collective activity have led to an “accumulation of resistance” that greatly affects the mainstream market of food production. The overarching theme that integrates the case studies is the idea of human agency and the ways in which people purposefully and creatively generate new forms of action or resistance to facilitate social changes within the structure of predominant cultural norms. Together these studies examine whether these combined efforts will have the strength to create significant and enduring transformations in the food system.
Computational Processing of the Portuguese Language
Author: Nuno J. MamedePublisher: Springer Science & Business Media
ISBN: 3540404368
Category : Education
Languages : en
Pages : 282
Book Description
The refereed proceedings of the 6th International Workshop on Computational Processing of the Portuguese Language, PROPOR 2003, held in Faro, Portugal, in June 2003. The 24 revised full papers and 17 revised short papers presented were carefully reviewed and selected from 64 submissions. The papers are organized in topical sections on speech analysis and recognition; speech synthesis; pragmatics, discourse, semantics, syntax, and the lexicon; tools, resources, and applications; dialogue systems; summarization and information extraction; and evaluation.
Spinning the Semantic Web
Author: Dieter FenselPublisher: MIT Press
ISBN: 9780262562126
Category : Computers
Languages : en
Pages : 516
Book Description
A guide to the Semantic Web, which will transform the Web into a structured network of resources organized by meaning and relationships.
