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Author: Arthur Gardiner
Publisher: iUniverse
ISBN: 1532012438
Category : Cooking
Languages : en
Pages : 139
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Book Description
Simple recipes, humorous anecdotes, and cartoon illustrations detail an African immigrant familys nomadic past. When Arthur Gardiner escaped the blood and mayhem of war-torn Africa thirty years ago and arrived in Canada, he brought with him rich memories of an eccentric family and their recipes. In an eclectic compilation of recipes, anecdotes, remedies, and cartoon illustrations, Gardiner intertwines entertaining stories with interesting information about exotic foods and preparations, humorous folkloric cures, and simple ways to cook delicious dishes the entire family will enjoy. Gardiners collection includes recipes for watermelon konfyt, marshmallows, green mango chutney, rabbit stew, chicken pie, biltong, fritters, and even ginger beer. Interspersed throughout the collection are helpful hints, inspirational quotes, and laugh-out-loud rules for the home handyman. From an Immigrants Oven shares simple recipes, amusing anecdotes, and colorful cartoons that detail an African familys nomadic past.
Author: Arthur Gardiner
Publisher: iUniverse
ISBN: 1532012438
Category : Cooking
Languages : en
Pages : 139
Get Book Here
Book Description
Simple recipes, humorous anecdotes, and cartoon illustrations detail an African immigrant familys nomadic past. When Arthur Gardiner escaped the blood and mayhem of war-torn Africa thirty years ago and arrived in Canada, he brought with him rich memories of an eccentric family and their recipes. In an eclectic compilation of recipes, anecdotes, remedies, and cartoon illustrations, Gardiner intertwines entertaining stories with interesting information about exotic foods and preparations, humorous folkloric cures, and simple ways to cook delicious dishes the entire family will enjoy. Gardiners collection includes recipes for watermelon konfyt, marshmallows, green mango chutney, rabbit stew, chicken pie, biltong, fritters, and even ginger beer. Interspersed throughout the collection are helpful hints, inspirational quotes, and laugh-out-loud rules for the home handyman. From an Immigrants Oven shares simple recipes, amusing anecdotes, and colorful cartoons that detail an African familys nomadic past.
Author: Victor Martinez
Publisher: Harper Collins
ISBN: 0062290576
Category : Young Adult Fiction
Languages : en
Pages : 148
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Book Description
Perico, or parrot, was what Dad called me sometimes. It was from a Mexican saying about a parrot that complains how hot it is in the shade, while all along he's sitting inside an oven and doesn't know it.... For Manuel Hernandez, the year leading up to his test of courage, his initiation into a gang, is a time filled with the pain and tension, awkwardness and excitement of growing up in a crazy world. His dad spends most of his time and money at the local pool hall; his brother flips through jobs like a thumb through a deck of cards; and his mom never stops cleaning the house, as though one day the rooms will be so spotless they'll disappear into a sparkle, and she'll be free. Manny's dad is always saying that people are like money--there are million- and thousand- and hundred-dollar people out there, and to him, Manny is just a penny. But Manny wants to be more than a penny, smarter than the parrot in the oven. He wants to find out what it means to be a vato firme, a guy to respect. In this beautifully written novel, Victor Martinez gives readers a vivid portrait of one Mexican-American boy's life. Manny's story is like a full-color home movie--sometimes funny, sometimes sad, but always intensely original.For Manuel Hernandez, the year leading up to his test of courage, his initiation into a gang, is a time filled with the pain and tension, awkwardness and excitement of growing up in a mixed-up, crazy world. Manny’s dad is always calling him el perico, or parrot. It’s from a Mexican saying about a parrot that complains how hot it is in the shade while all along he’s sitting inside the oven and doesn’t know it. But Manny wants to be smarter than the parrot in the oven—he wants to find out what it means to be a vato firme, a guy to respect. From an exciting new voice in Chicano literature, this is a beautifully written, vivid portrait of one Mexican-American boy’s life. 1998 Pura Belpre Author Award 1996 Americas Award for Children’s and Young Adult Literature 1997 Books for the Teen Age (NY Public Library) 1996 National Book Award for Young People’s Literature
Author: Rosemary Marangoly George
Publisher: Univ of California Press
ISBN: 9780520220126
Category : History
Languages : en
Pages : 284
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Book Description
"A groundbreaking move beyond the first generation of postcolonial criticism."—Nancy Armstrong, Brown University
Author: Tennessee. Bureau of Agriculture, Statistics, and Mines
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 954
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Book Description
Author: Meg Muckenhoupt
Publisher: Washington Mews Books/NYU Press
ISBN: 1479882763
Category : Cooking
Languages : en
Pages : 351
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Book Description
Forages through New England’s most famous foods for the truth behind the region’s culinary myths Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution—while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region. The Truth about Baked Beans explores New England’s culinary myths and reality through some of the region’s most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods, and lets us begin to reclaim the culinary heritage of immigrant New England—the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how “New England food” actually came to be.
Author: United States. Immigration Commission (1907-1910)
Publisher:
ISBN:
Category : Emigration and immigration
Languages : en
Pages : 738
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Book Description
Author: J J ROBINSON
Publisher: Elsevier
ISBN: 1483294390
Category : Social Science
Languages : en
Pages : 366
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Book Description
Archaeology of Frontiers & Boundaries
Author: Mayukh Sen
Publisher: W. W. Norton & Company
ISBN: 1324004525
Category : Biography & Autobiography
Languages : en
Pages : 207
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Book Description
A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now, Emma Straub, and Globe and Mail One of the Millions's Most Anticipated Books of 2021 America’s modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.
Author:
Publisher:
ISBN:
Category : Hardware
Languages : en
Pages : 1354
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Author:
Publisher:
ISBN:
Category : Heating
Languages : en
Pages : 892
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Book Description
