Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325793
Category : Cookbooks
Languages : en
Pages : 340
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Book Description
The Oxford Symposium on Food and Cookery has been held annually since 1981. This volume of more than 40 essays presented in 1996 includes pieces on food suitable for travelling, food written about by travel writers and travellers, and food that has itself travelled from its place of origin. The topics range from the domestication of western food in Japan, cooking on board ship in the 17th and 18th centuries, the transmission of the Arabic culinary tradition to medieval England, the influence of travel writers on modern Australian cooking, and the travels of the peanut.
Author: Sharon Hudgins
Publisher: Reaktion Books
ISBN: 1789140188
Category : Cooking
Languages : en
Pages : 257
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Book Description
All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important ingredient of railway history for more than a century—from dinners in dining cars to lunches at station buffets and foods purchased from platform vendors. For many travelers, the experience of eating on a railway journey is often a highlight of the trip, a major part of the “romance of the rails.” A delight for rail enthusiasts, foodies, and armchair travelers alike, Food on the Move serves up the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present. Chapters invite us to table for the haute cuisine of the elegant dining carriages on the Orient Express; the classic American feast of steak-and-eggs on the Santa Fe Super Chief; and home-cooked regional foods along the Trans-Siberian tracks. We eat our way across Canada’s vast interior and Australia’s spectacular and colorful Outback; grab an infamous “British railway sandwich” to munch on the Flying Scotsman; snack on spicy samosas on the Darjeeling Himalayan Toy Train; dine at high speed on Japan’s bullet train, the Shinkansen; and sip South African wines in a Blue Train—a luxury lounge-car featuring windows of glass fused with gold dust. Written by eight authors who have traveled on those legendary lines, these chapters include recipes from the dining cars and station eateries, taken from historical menus and contributed by contemporary chefs, as well as a bounty of illustrations. A toothsome commingling of dinner triangles and train whistles, this collection is a veritable feast of meals on the move.
Author: Sharon Hudgins
Publisher: Reaktion Books
ISBN: 1789140072
Category : Cooking
Languages : en
Pages : 257
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Book Description
All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important ingredient of railway history for more than a century—from dinners in dining cars to lunches at station buffets and foods purchased from platform vendors. For many travelers, the experience of eating on a railway journey is often a highlight of the trip, a major part of the “romance of the rails.” A delight for rail enthusiasts, foodies, and armchair travelers alike, Food on the Move serves up the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present. Chapters invite us to table for the haute cuisine of the elegant dining carriages on the Orient Express; the classic American feast of steak-and-eggs on the Santa Fe Super Chief; and home-cooked regional foods along the Trans-Siberian tracks. We eat our way across Canada’s vast interior and Australia’s spectacular and colorful Outback; grab an infamous “British railway sandwich” to munch on the Flying Scotsman; snack on spicy samosas on the Darjeeling Himalayan Toy Train; dine at high speed on Japan’s bullet train, the Shinkansen; and sip South African wines in a Blue Train—a luxury lounge-car featuring windows of glass fused with gold dust. Written by eight authors who have traveled on those legendary lines, these chapters include recipes from the dining cars and station eateries, taken from historical menus and contributed by contemporary chefs, as well as a bounty of illustrations. A toothsome commingling of dinner triangles and train whistles, this collection is a veritable feast of meals on the move.
Author: Jane Gifford
Publisher: Allen & Unwin
ISBN: 9781921208911
Category : Cooking
Languages : en
Pages : 284
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Book Description
This book brings together the best of what Pret a Manger has to offer, from soups and hot drinks to the ever-popular sandwiches, baguettes, wraps and salads that have been impressing customers for the past 20 years.
Author: Raul Matta
Publisher: Routledge
ISBN: 1000182584
Category : Social Science
Languages : en
Pages : 205
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Book Description
How does food restore the fragmented world of migrants and the displaced? What similar processes are involved in challenging, maintaining or reinforcing divisions between groups coexisting in the same living place? Food Identities at Home and on the Move examines how ‘home’ is negotiated around food in the current worldwide context of uncertainty, mobility and displacement. Drawing on empirical approaches to heritage, identity and migration studies, the contributors analyse the relationship between food and the various understandings of home and dwelling. With case studies on sushi around the world, food as heritage in the Afghan diaspora and Mexican foodways in Chicago, these chapters offer novel readings on the convergence of food and migration studies, the anthropology of space and place and the field of mobility by focusing on how entangled stories of food and home are put on display for constructing the present and imagining the future.
Author: Letizia Bindi
Publisher: Berghahn Books
ISBN: 180073476X
Category : Social Science
Languages : en
Pages : 326
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Book Description
Pastoralism is a diffused and ancient form of human subsistence and probably one of the most studied by anthropologists at the crossroads between continuities and transformations. The present critical discourse on sustainable and responsible development implies a change of practices, a huge socio-economic transformation, and the return of new shepherds and herders in different European regions. Transhumance and extensive breeding are revitalized as a potential resource for inner and rural areas of Europe against depopulation and as an efficient form of farming deeply influencing landscape and functioning as a perfect eco-system service. This book is an occasion to reconsider grazing communities’ frictions in the new global heritage scenario.
Author: Oliver Sacks
Publisher: Vintage
ISBN: 0385352557
Category : Biography & Autobiography
Languages : en
Pages : 384
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Book Description
NATIONAL BESTSELLER • A “wonderful memoir” (Los Angeles Times) about a brilliantly unconventional physician and writer, a man who has illuminated the many ways that the brain makes us human. • “Intimate.... Brim[s] with life and affection.” —The New York Times When Oliver Sacks was twelve years old, a perceptive schoolmaster wrote: “Sacks will go far, if he does not go too far.” It is now abundantly clear that Sacks has never stopped going. With unbridled honesty and humor, Sacks writes about the passions that have driven his life—from motorcycles and weight lifting to neurology and poetry. He writes about his love affairs, both romantic and intellectual; his guilt over leaving his family to come to America; his bond with his schizophrenic brother; and the writers and scientists—W. H. Auden, Gerald M. Edelman, Francis Crick—who have influenced his work.
Author: Rens Kroes
Publisher: Fair Winds Press (MA)
ISBN: 1592337821
Category : Cooking
Languages : en
Pages : 147
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Book Description
Power Food On the Go offers power foodies 49 quick, easy and portable recipes from cooking superstar Rens Kroes for healthy (and busy) lifestyles.
Author: Lawrence David
Publisher:
ISBN: 9780953698011
Category : Cooking, English
Languages : en
Pages : 0
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Book Description
Author: Laurel Glen Publishing
Publisher: Laurel Glen Publishing
ISBN: 9781571458315
Category : Cooking
Languages : en
Pages : 0
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Book Description
Bowl food means relaxed eating--from a slow-simmered, fiery curry, a luscious pasta dish, or a few fresh ingredients tossed together in a wok. Take the tedium out of salad and pasta without all the mess.
