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Author: Barbara Sheen
Publisher: Greenhaven Publishing LLC
ISBN: 0737765194
Category : Juvenile Nonfiction
Languages : en
Pages : 66
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Book Description
Author Barbara Sheen examines the cuisine of Colombia and its relationship to the culture of the country. Everyday favorite foods are described as well as dishes that are prepared for special occasions. Sidebars feature engaging country information as well as a number of recipes with easy-to-follow directions.
Author: Barbara Sheen
Publisher: Greenhaven Publishing LLC
ISBN: 0737765194
Category : Juvenile Nonfiction
Languages : en
Pages : 66
Get Book Here
Book Description
Author Barbara Sheen examines the cuisine of Colombia and its relationship to the culture of the country. Everyday favorite foods are described as well as dishes that are prepared for special occasions. Sidebars feature engaging country information as well as a number of recipes with easy-to-follow directions.
Author: Antonio Montaña
Publisher: Villegas Asociados
ISBN: 9589138985
Category : Colombia
Languages : en
Pages : 240
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Book Description
It is hard to find a corner of the world where celebrations are not linked to food in one way or another. Sharing a meal, cooking special dishes, and eating symbolic foods are rituals-almost inadvertent ones-that are present in all cultures and that make up the gamut of what is known as culinary specialties or ethnic food. This 224-page book is a complete tour through Colombian cuisine, illustrated with 199 exceptional color photographs by Hans Doring that enable us to appreciate the succulent appearance of each dish and of its various ingredients. Due to Colombia's geographical and cultural variety, this country has a vast culinary repertoire that is deep rooted in its history: the native Indian and the Spaniard traditions finely seasoned at times by a pinch of African and by the various influences of immigration. This book is a treasure chest of more than 133 recipes form the diverse regions of Colombia, described with just the right amount of detail to obtain a perfect meal.
Author: Barbara Sheen
Publisher: Greenhaven Publishing LLC
ISBN: 0737759488
Category : Juvenile Nonfiction
Languages : en
Pages : 66
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Book Description
Author Barbara Sheen examines the cuisine of Colombia and its relationship to the culture of the country. Everyday favorite foods are described as well as dishes that are prepared for special occasions. Sidebars feature engaging country information as well as a number of recipes with easy-to-follow directions.
Author: John Creighton
Publisher:
ISBN: 9781719875561
Category :
Languages : en
Pages : 71
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Book Description
The vocabulary of Colombian food and drink is no straightforward matter. Whether it's words of indigenous origin or exotic foods you're not aware of, there's plenty to baffle and disorientate the newcomer. This book takes 100 foods and drinks and breaks down the meaning and etymology as well giving useful information regarding nutrition, region of origin, method or preparation and more. Armed with these explanations you'll be ordering with confidence from day one. What's more you'll pick up countless cultural insights regarding the eating customs, agricultural norms and regional variations within Colombia. Ideal preparation reading as well as an invaluable reference companion on the ground, 100 Colombian Foods and Drinks can't fail to enrich your experience. Enjoy the ride!
Author: Alexa Camble
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 58
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Book Description
Colombia is fast becoming an extremely sought-after international holiday destination. With amazing scenery, delightful people, and a lifestyle that is rarely seen here in the western world, it truly has it all. The book would let you plunge into the wide and flavorful cuisine of Colombia. It introduces a newbie to a great cooking technique. You will find spicy, savory, tangy, fresh, and sweet recipes that are easy to cook. The ingredients are mostly available in any super-shops because Colombians like to keep things simple and hassle-free. You will find 30 delicious Colombian recipes. These recipes are divided into breakfast, lunch, snack, dinner, and desserts. Plunge into this fabulous cuisine and give your taste buds an unforgettable ride.
Author: Patricia McCausland-Gallo
Publisher: Hippocrene Books
ISBN: 9780781810258
Category : Cooking
Languages : en
Pages : 276
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Book Description
Colombia is a country of vast exotic culinary creations and diverse territories that range from the Caribbean Sea to the Pacific Ocean, producing a plentiful variety of seafood; to the Amazon, Magdelena and Cauca rivers that bathe its soils with fertility; and to the Andean mountains that present coller climates. The author travelled throughout these regions to collect the most authentic dishes. With over 175 recipes and a glossary of ingredients, cooks will become acquainted with many of Colombia's indienous foods, such as cilantro, tamarind, tree tomatoes, gooseberries and sweet and hot peppers.
Author: Denise N. Fyffe
Publisher:
ISBN: 9781105014659
Category : Cooking
Languages : en
Pages : 134
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Book Description
This book shares some of the delicious cuisine found in Colombia; from empanadas to arepa boyacense, and bandeja paisa to arepa de huevo. Colombian street food is especially important in Colombian culture because it brings people together. They enjoy sitting in groups with family or friends, blocking off the sidewalks and alleyways as they devour tasty morsels of Colombian cuisine steeped in spices and ingredients. Treasures of Colombia uncovers various gastronomy, which can be purchased or made right in your kitchen. Additionally, the book shares the similarities between Colombian and Jamaican foods. As a bonus, several Jamaican recipes are included. Prepare to learn about simple but tasty meal options for breakfast, lunch, dinner, and a few sumptuous desserts as well.
Author: Massimo Montanari
Publisher: Columbia University Press
ISBN: 0231137907
Category : Cooking
Languages : en
Pages : 166
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Book Description
Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.
Author: Patricia McCausland-Gallo
Publisher: Lorenz Books
ISBN: 9781903141830
Category : Cooking, Colombian
Languages : en
Pages : 0
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Book Description
The book opens with an evocative introduction to the history, geography and festivals that have shaped the culinary traditions of Colombia and Venezuela, followed by an essential guide to classic ingredients such as cassava, galinsoga, guava paste and plantains. Over 65 regional recipes include Colombian appetizers, main dishes like Creole Beef, and delightful desserts like Sugar Cookies and Coconut Cake. Fully illustrated with 400 photographs, feast on food that celebrates the South American love of street parties, carnivals and hospitality, and create authentic Colombian and Venezuelan dishes in your own kitchen.
Author: Jean-Louis Flandrin
Publisher: Columbia University Press
ISBN: 023111155X
Category : Cooking
Languages : en
Pages : 642
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Book Description
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
