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Author: Gayatri Devi (Maharani of Jaipur)
Publisher:
ISBN:
Category : Cooking, Indic
Languages : en
Pages : 200
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Book Description
Author: Gayatri Devi (Maharani of Jaipur)
Publisher:
ISBN:
Category : Cooking, Indic
Languages : en
Pages : 200
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Book Description
Author: Dharmendar Kanwar
Publisher:
ISBN:
Category : Cookery, Indic
Languages : en
Pages : 258
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Book Description
Collection of cooking recipes from an Indian royality's kitchen.
Author: Gitanjali Gurbaxani
Publisher: Notion Press
ISBN: 1643249304
Category : Cooking
Languages : en
Pages : 241
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Book Description
Cuisine from time immemorial has given a distinct identity to a region simultaneously echoing the culture of the same. A place where cooking food is considered an art form, one can only imagine what a lip-smacking treat is awaiting a man in love with authentic food. Jodhpur is one such city that offers sumptuous and simply irresistible delicacies, leaving you asking for more. Of all the cuisines in the world, this one is one of the most aromatic and colorful, one that has evolved from the kitchens of the Marwar kingdom, which was renowned for age-old traditions of hospitality and food. The city’s cultural tapestry takes in simple folk to highly cultivated classical music and dance, in its own distinct style. Not everyone gets invited to the kitchen of the Royal family of Jodhpur to see how their food is custom made. This book showcases the ancestral recipes from the royal family of Jodhpur that have been made by the chefs of the royal family that are rich and luscious. It covers the interesting varieties of street food available on this side of the ‘Land of the Kings’ in what is truly a gourmet destination in India.
Author: Seung-Joon Lee
Publisher: Stanford University Press
ISBN: 0804772266
Category : History
Languages : en
Pages : 320
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Book Description
This book project is a cultural history of rice consumption in the city of Canton (now Guangzhou), China's southernmost metropolis. Special emphasis is placed on the qualitative dimension of the local food culture and the dynamic interactions between the local society and the modern state.
Author: Patricia Corrigan
Publisher:
ISBN: 9781933370705
Category : Dinners and dining
Languages : en
Pages : 0
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Book Description
A banquet on the page, Eating St. Louis explores why we eat what we eat, and where we eat it-serving up stories (from days gone by to earlier this week) of the places, people, and comestibles that have come to define and feed our fair city. Picture this: Color photos of food that will make your mouth water as well as historic images that recall our culinary heritage serve to season these pages, tucked in among photos of our town's restaurateurs, chefs, brewers, and others in the food service industry. Feast on facts about local farmers' markets (and the sources of the bounty), and sample a spoonful of the politics of food. Thirsty? Eating St. Louis also raises a glass to local breweries, wineries, and iconic watering holes. Published in cooperation with Doisy College of Health Sciences at Saint Louis University.
Author: Krishnendu Ray
Publisher: Univ of California Press
ISBN: 0520270126
Category : Cooking
Languages : en
Pages : 328
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Book Description
Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. Curried Cultures–a wide-ranging collection of essays–explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings. Curried Cultures challenges disciplinary boundaries in considering South Asian gastronomy by assuming a proximity to dishes and diets that is often missing when food is a lens to investigate other topics. The book’s established scholarly contributors examine food to comment on a range of cultural activities as they argue that the practice of cooking and eating matter as an important way of knowing the world and acting on it.
Author: Pearl Violette Metzelthin
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 664
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Book Description
Author: Barrett Williams
Publisher: Barrett Williams
ISBN:
Category : Cooking
Languages : en
Pages : 81
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Book Description
Embark on a culinary journey steeped in tradition and brimming with health benefits with "Cultured Harvest," the definitive guide to mastering the ancient art of lacto-fermentation. Unveiled within these chapters is a treasure trove of gastronomic wisdom that will transform your kitchen into a haven for probiotic-rich delicacies. Dive into the delicate balance of salt, sugar, and water – the trinity of fermentation prowess. Discover how selecting the right produce can enhance your ferments, delivering optimal flavor right from the start. Learn to navigate the fermenter's seasonal calendar, using the freshest local produce to create flavors that sing of the seasons. Worry not about the health hazards of home fermentation, for this guide illuminates the path to safe and satisfying ferments every time. Arm yourself with the knowledge to discern the signs of a perfect ferment, and gain the skills to pivot smoothly should your cultured concoctions take an unexpected turn. Move from the foundational techniques of creating classic sauerkraut and delectable kimchi to innovative methods that bring radishes, carrots, and beyond to vivid, tangy life. Elevate ordinary fruits with fermentation's magical touch, unlocking new dimensions of taste with berries and stone fruits ready to tantalize your palate. Venture into the nuanced world of brine and dry salt fermentation, honing your craft to develop complex flavors designed for the gourmet. Balance the tart and sweet notes of your creations in pickled delights that do not rely on the fermentation process, offering a scrumptious variety for every preference. As your skills deepen, explore the creative avenues of using fermented goods in everyday cooking and as zesty condiments. Invite the community to partake in your journey, sharing not only your creations but also the joy and culture that come with every bubbling jar of goodness. "Cultured Harvest" goes beyond recipes – it invites you to consider the sustainable and communal aspects of fermentation. Teach the younger generation the joys of crafting food that is not only delicious and fun but also brimming with healthful benefits. Whether you are a beginner curious about the craft, a food lover eager to introduce probiotic-rich foods into your diet, or a passionate fermenter ready to take your skills to new heights, this guide is your indispensable companion in cultivating a world of flavor and wellness. Embrace the culture, taste the harvest, and celebrate the community with "Cultured Harvest." Your culinary transformation awaits.
Author: Michelle Phillipov
Publisher: Taylor & Francis
ISBN: 1000820777
Category : Social Science
Languages : en
Pages : 100
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Book Description
This book explores the new theoretical and political questions raised by food TV’s digital transformation. Bringing together analyses of food media texts and platform infrastructures—from streaming and catch-up TV to YouTube and Facebook food videos—it shows how new textual conventions, algorithmic practices, and market logics have redrawn the boundaries of food TV and altered the cultural place of food, and food media, in a digital era. With case studies of new and rerun television and emerging online genres, Digital Food TV considers what food television means at the current moment—a time when on-screen digital content is rapidly proliferating and televisual platforms and technologies are undergoing significant change. This book will appeal to students and scholars of food studies, television studies, and digital media studies.
Author: Seung-Joon Lee
Publisher: Stanford University Press
ISBN: 0804781761
Category : History
Languages : en
Pages : 548
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Book Description
A study of the politics of rice in Canton, this book sheds new light on the local history of the city and illuminates how China's struggles with food shortages in the early twentieth century unfolded and the ways in which they were affected by the rise of nationalism and the fluctuation of global commerce. Author Seung-joon Lee profiles Canton as an exemplary site of provisioning, a critical gateway for foreign rice importation and distribution through the Pearl River Delta, which found its prized import, and thus its food security, threatened by the rise of Chinese nationalism. Lee argues that the modern Chinese state's attempts to promote domestically-produced "national rice" and to tax rice imported through the transnational trade networks were doomed to failure, as a focus on rice production ignored the influential factor of rice quality. Indeed, China's domestic rice promotion program resulted in an unprecedented famine in Canton in 1936. This book contends that the ways in which the Guomindang government dealt with the issue of food security, and rice in particular, is best understood in the context of its preoccupation with science, technology, and progressivism, a departure from the conventional explanations that cite governmental incompetence.
