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Author: Easton Lee
Publisher:
ISBN:
Category : Country life in literature
Languages : en
Pages : 224
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Book Description
"Easton Lee was born to a Chinese father and a Jamaican mother of mixed racial heritage in the 1930s at Wait-abit, Trelawny, Jamaica. The family lived in several villages and towns as his parents 'moved shop' in search of a livelihood. Life was different then - no television, no telephones, inadequate road systems, no radio. The life of rural communities revolved and evolved around the church, the school and the village shop. The majority of these shops were owned and operated by Chinese families. Lee recalls that many evenings during his elementary schooldays were spent under the counter of his parents' shop so he could be near to his mother as she attended to customers and helped him with homework. Customers, unaware of his presence, often discussed the village happenings and their private business in the most intimate details, giving him insight and information not otherwise available. His mother who was born at the run of the century fed him with stories and legends she had gleaned from her older relatives. An avid reader and a great storyteller, she often entertained her children and their friends with fascinating tales she had read or had heard in her childhood. His attention later turned to his Chinese heritage with his father and other Chinese relatives providing the link to that source. He found to his amazement that those teachings were not all that different from those of other sources, and in some instances were identical. This lively interest in and knowledge of Jamaican folklore which began in his schooldays was broadened and enhanced when, in adulthood, he went to work with Jamaica Social Welfare Commission, now the Social Development Commission, in a job which took him to every corner of the country. "
Author: Easton Lee
Publisher:
ISBN:
Category : Country life in literature
Languages : en
Pages : 224
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Book Description
"Easton Lee was born to a Chinese father and a Jamaican mother of mixed racial heritage in the 1930s at Wait-abit, Trelawny, Jamaica. The family lived in several villages and towns as his parents 'moved shop' in search of a livelihood. Life was different then - no television, no telephones, inadequate road systems, no radio. The life of rural communities revolved and evolved around the church, the school and the village shop. The majority of these shops were owned and operated by Chinese families. Lee recalls that many evenings during his elementary schooldays were spent under the counter of his parents' shop so he could be near to his mother as she attended to customers and helped him with homework. Customers, unaware of his presence, often discussed the village happenings and their private business in the most intimate details, giving him insight and information not otherwise available. His mother who was born at the run of the century fed him with stories and legends she had gleaned from her older relatives. An avid reader and a great storyteller, she often entertained her children and their friends with fascinating tales she had read or had heard in her childhood. His attention later turned to his Chinese heritage with his father and other Chinese relatives providing the link to that source. He found to his amazement that those teachings were not all that different from those of other sources, and in some instances were identical. This lively interest in and knowledge of Jamaican folklore which began in his schooldays was broadened and enhanced when, in adulthood, he went to work with Jamaica Social Welfare Commission, now the Social Development Commission, in a job which took him to every corner of the country. "
Author:
Publisher: Penn State Press
ISBN: 0271047275
Category :
Languages : en
Pages : 293
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Book Description
Author: Brian Butko
Publisher:
ISBN: 9780936340319
Category : Chain stores
Languages : en
Pages :
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Book Description
"Isaly's grew from horse-drawn milk wagons to become the world's largest family-owned dairy company. Stores in hundreds of towns and neighborhoods popularized products like Chipped Ham, Skyscraper Cones, and the Klondike Bar. Learn the fascinating histories behind these products and more in this lavishly illustrated book"--
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1222
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Book Description
Author: Lou Di Palo
Publisher: Ballantine Books
ISBN: 0345545818
Category : Cooking
Languages : en
Pages : 400
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Book Description
The ultimate guide to the finest foods of Italy from the oldest, most celebrated Italian market in New York City In the heart of New York City’s Little Italy sits Di Palo’s, a family-owned food shop that has been the treasure of the neighborhood for more than a century. The four generations of Di Palos who have run this Italian specialty market have made it their mission to bring customers the finest old-world selections from Italy—handcrafted mozzarella, buttery prosciutto, estate olive oils, traditional artisanal pastas from throughout the country. Now, in one colorful volume, Lou Di Palo, great-grandson of the founder and steward of the family legacy, shares the vibrant history of this storied establishment and a lifetime of wisdom about the cuisine beloved around the world. Di Palo’s Guide to the Essential Foods of Italy takes you on a gourmet excursion through Italy’s twenty distinct regions, from Sicily to Umbria to Alto Adige. Each chapter highlights a specific food and its rich history, along with practical tips for selecting, storing, and serving it at home. Many include signature family recipes that have been handed down through the generations, including Grandma Mary’s Sicilian Caponata and Concetta Di Palo’s Meatballs, or recipes gathered from trips to Italy over the years, such as Trapani-Style Salted Sea Bass and Polenta con Formaggio Crucolo Fuso. Readers will discover, among many other things, the secret to a balsamic vinegar worthy of sharing only with one’s closest friends, the proper way to prepare the perfect espresso, and the importance of looking for the Denominazione d’Origine Protetta—or the Protected Designation of Origin seal—which certifies that your food is a traditional, regional product. Complete with dozens of mouthwatering photographs, engaging anecdotes, and candid stories, and featuring a foreword by Academy Award–winning director Martin Scorsese, this immersive volume is part family narrative, part culinary odyssey, and part cookbook. Di Palo’s Guide to the Essential Foods of Italy is your ticket to the best Italian foods—without having to wait in line! Praise for Di Palo’s Guide to the Essential Foods of Italy “Of all the stores in all the world, Di Palo’s is probably my favorite.”—Ruth Reichl “Lou Di Palo is single-handedly preserving the history of Little Italy in New York City. Shopping at Di Palo’s is an authentic, personal experience. When you walk into the shop, you feel like you’re in the center of the universe. I’ve been waiting for Lou to write this book for years. He’s a good friend and an American treasure.”—Tyler Florence “Di Palo’s has been one of the Seven Wonders of New York since 1925. This book is a beautiful story of their commitment to keeping Italian traditions, and shows the passion they’ve had for the artisanal best for almost one hundred years.”—Chef Daniel Boulud “Lou Di Palo’s depth and breadth of knowledge of Italian foods extends from the Alpine hills to the Sicilian coastline and he manages to bring it all home to us in this wonderful book.”—Chef Michael Lomonaco “I love this book because it explains to an American how to elevate and enjoy great Italian ingredients. The pride that comes from Lou and his family translates to the store and, now, to the pages of this book. I found myself hungry after reading it. You will too.”—Chef Alex Guarnaschelli
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1536
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Book Description
Author: Jerry Newman
Publisher: McGraw Hill Professional
ISBN: 0071473653
Category : Business & Economics
Languages : en
Pages : 216
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Book Description
Once upon a time, a Ph.D. went to work at Mickey D's... And what he found was illuminating. Jerry Newman, a college professor who has taught business courses for nearly 30 years, went undercover as a bottom-rung worker for the biggest names in fast food, including McDonald's and Burger King. Newman found that fast-food chains were the perfect petri dishes for covert research: High-pressure, high-volume businesses with high-employee turnover. The pecking order was also crystal clear, from fry cook all the way up to store manager. Of the seven restaurants where Newman worked, some were high-morale, high-productivity machines. Others were miserable, misplaced circles of hell. Yet one common trait stuck out from them all: Each restaurant's respective manager determined the climate of the work environment. Go behind the fast food counter with Newman and see what happens on an average day on the “McJob”... how the restaurants are run (for better or worse) how managers reward good employees when raises are impossible (believe it or not, bosses give 'em more hours-and it works!) how morale and motivation spring directly from the manager's office and how a few simple adjustments to your own management style-the “Supersized Management Principles” in this book-can transform and invigorate your workplace
Author: Jessica Wragg
Publisher: HarperCollins
ISBN: 0062863940
Category : Biography & Autobiography
Languages : en
Pages : 222
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Book Description
Gabrielle Hamilton meets April Bloomfield in a raw and rollicking memoir that pulls back the curtain on life as a female butcher. When 16-year-old Jessica Wragg applied for a job at the local farm shop in her hometown of Chesterfield, England, she never expected to land a position behind the all-male butchery counter. Young and enthusiastic, and fueled by a newfound fascination with the craft, Wragg quickly realized that she was an outcast in a world of middle-aged men who spoke a secret language to fool customers and were reluctant to share the tricks of their trade with a novice. A decade later, against all odds, Wragg is pulling back the curtain on an industry that is still problematically set in its old-school ways. Like her female counterparts in the restaurant world, she has had to fight to establish herself in the meat industry, memorizing muscle and bone and tendon, while battling sexism and ageism. Girl on the Block is a fish-out-of-water story that blends Wragg's personal journey with an exploration of the sanctity of her craft and an honest look at the modern meat industry. A tour through one of the oldest, dirtiest, and most fascinating professions, Girl on the Block is Wragg's tale of returning home with blood on her boots at the end of fourteen-hour days and finding her way in the end.
Author:
Publisher:
ISBN:
Category : Journalism
Languages : en
Pages : 1934
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1378
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