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Author: International Institute of Milwaukee County, Inc
Publisher:
ISBN:
Category : International cooking
Languages : en
Pages : 92
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Book Description
Author: International Institute of Milwaukee County, Inc
Publisher:
ISBN:
Category : International cooking
Languages : en
Pages : 92
Get Book Here
Book Description
Author: International Institute of Milwaukee County (Milwaukee, Wis.)
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 91
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Book Description
Author:
Publisher:
ISBN:
Category : International cooking
Languages : en
Pages : 109
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Book Description
Author: Margaret McWilliams
Publisher: Xlibris Corporation
ISBN: 1796057258
Category : Travel
Languages : en
Pages : 447
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Book Description
Food and photography describe the reasons this professor of food science journeyed around the world with camera and pen in hand. Come along on her flavorful adventures.
Author: David M. Freidenreich
Publisher: Univ of California Press
ISBN: 0520286278
Category : Cooking
Languages : en
Pages : 346
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Book Description
Foreigners and Their Food explores how Jews, Christians, and Muslims conceptualize “us” and “them” through rules about the preparation of food by adherents of other religions and the act of eating with such outsiders. David M. Freidenreich analyzes the significance of food to religious formation, elucidating the ways ancient and medieval scholars use food restrictions to think about the “other.” Freidenreich illuminates the subtly different ways Jews, Christians, and Muslims perceive themselves, and he demonstrates how these distinctive self-conceptions shape ideas about religious foreigners and communal boundaries. This work, the first to analyze change over time across the legal literatures of Judaism, Christianity, and Islam, makes pathbreaking contributions to the history of interreligious intolerance and to the comparative study of religion.
Author: Julia Child
Publisher: Anchor
ISBN: 0307264726
Category : Biography & Autobiography
Languages : en
Pages : 336
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Book Description
NATIONAL BESTSELLER • Julia's story of her transformative years in France in her own words is "captivating ... her marvelously distinctive voice is present on every page.” (San Francisco Chronicle). Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story—struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe—unfolds with the spirit so key to Julia’s success as a chef and a writer, brilliantly capturing one of America’s most endearing personalities.
Author:
Publisher:
ISBN:
Category : Journalism
Languages : en
Pages : 942
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Book Description
The fourth estate.
Author: Rick Steves
Publisher: Rick Steves
ISBN: 1641712449
Category : Travel
Languages : en
Pages : 588
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Book Description
Hike vast glaciers, marvel at steaming volcanic lakes, and explore the land of the midnight sun: with Rick Steves, Iceland is yours to explore! Inside Rick Steves Iceland you'll find: Comprehensive itineraries that can be adapted for 24-hour layovers, 5-day visits, 2-week trips, and more, including the best road trips in Iceland from the Ring Road to the Golden Circle Rick's strategic advice on how to get the most out of your time and money, with rankings of his must-see favorites Top sights and hidden gems, from the stunning northern lights to hidden hikes and cozy bookstores How to connect with local culture: Soak in hidden hot springs, sample smoked fish, and chat with locals in moody and welcoming rural towns Beat the crowds, skip the lines, and avoid tourist traps with Rick's candid, humorous insight The best places to eat, sleep, and relax Self-guided walking tours of lively Reykjavík and art and history museums and mile-by-mile scenic driving tours Detailed maps for exploring on the go Useful resources including a packing list, an Icelandic phrase book, a historical overview, and recommended reading Over 500 bible-thin pages include everything worth seeing without weighing you down Complete, up-to-date information on Reykjavík, the Reykjanes Peninsula, the Golden Circle, the South Coast, the Westman Islands, West Iceland, The Ring Road, the East Fjords, and more Make the most of every day and every dollar with Rick Steves Iceland. Expanding your trip? Try Rick Steves Scandinavia or Rick Steves Northern European Cruise Ports.
Author: Krishnendu Ray
Publisher: Bloomsbury Publishing
ISBN: 0857858378
Category : Social Science
Languages : en
Pages : 265
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Book Description
Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States.
Author: James Hamilton-Paterson
Publisher: Europa Editions
ISBN: 1609450957
Category : Fiction
Languages : en
Pages : 271
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Book Description
“A very funny sendup of Italian-cooking-holiday-romance novels” (Publishers Weekly). Gerald Samper, an effete English snob, has his own private hilltop in Tuscany where he whiles away his time working as a ghostwriter for celebrities and inventing wholly original culinary concoctions––including ice cream made with garlic and the bitter, herb-based liqueur known as Fernet Branca. But Gerald’s idyll is about to be shattered by the arrival of Marta, on the run from a crime-riddled former Soviet republic, as a series of misunderstandings brings this odd couple into ever closer and more disastrous proximity . . . “Provokes the sort of indecorous involuntary laughter that has more in common with sneezing than chuckling. Imagine a British John Waters crossed with David Sedaris.” —The New York Times
