Green Chili and Other Impostors PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Green Chili and Other Impostors PDF full book. Access full book title Green Chili and Other Impostors by Nina Mukerjee Furstenau. Download full books in PDF and EPUB format.
Author: Nina Mukerjee Furstenau
Publisher: University of Iowa Press
ISBN: 1609387996
Category : Cooking
Languages : en
Pages : 285
Get Book Here
Book Description
Follow a food trail and you’ll find yourself crisscrossing oceans. Join M. F. K. Fisher Grand Prize for Excellence in Culinary Writing award-winning author Nina Mukerjee Furstenau as she picks through lost tastes with recipes as codes to everything from political resistance to comfort food and much more. Pinpoint the entry of the Portuguese in India by following green chili trails; find the origins of limes; trace tomatoes and potatoes in India to the Malabar Coast; consider what makes a food, or even a person, foreign and marvel how and when they cease to be. Food history is a world heritage story that has all the drama of a tense thriller or maybe a mystery. Whose food is it? Who gets to tell its tale? Respect for food history might tame the accusations of appropriation, but what is at stake as food traditions and biodiversity ebb away is the great, and not always good, story of us.
Author: Nina Mukerjee Furstenau
Publisher: University of Iowa Press
ISBN: 1609387996
Category : Cooking
Languages : en
Pages : 285
Get Book Here
Book Description
Follow a food trail and you’ll find yourself crisscrossing oceans. Join M. F. K. Fisher Grand Prize for Excellence in Culinary Writing award-winning author Nina Mukerjee Furstenau as she picks through lost tastes with recipes as codes to everything from political resistance to comfort food and much more. Pinpoint the entry of the Portuguese in India by following green chili trails; find the origins of limes; trace tomatoes and potatoes in India to the Malabar Coast; consider what makes a food, or even a person, foreign and marvel how and when they cease to be. Food history is a world heritage story that has all the drama of a tense thriller or maybe a mystery. Whose food is it? Who gets to tell its tale? Respect for food history might tame the accusations of appropriation, but what is at stake as food traditions and biodiversity ebb away is the great, and not always good, story of us.
Author: Nina Mukerjee Furstenau
Publisher: University of Iowa Press
ISBN: 1609387988
Category : Cooking
Languages : en
Pages : 285
Get Book Here
Book Description
Follow a food trail and you’ll find yourself crisscrossing oceans. Join M. F. K. Fisher Grand Prize for Excellence in Culinary Writing award-winning author Nina Mukerjee Furstenau as she picks through lost tastes with recipes as codes to everything from political resistance to comfort food and much more. Pinpoint the entry of the Portuguese in India by following green chili trails; find the origins of limes; trace tomatoes and potatoes in India to the Malabar Coast; consider what makes a food, or even a person, foreign and marvel how and when they cease to be. Food history is a world heritage story that has all the drama of a tense thriller or maybe a mystery. Whose food is it? Who gets to tell its tale? Respect for food history might tame the accusations of appropriation, but what is at stake as food traditions and biodiversity ebb away is the great, and not always good, story of us.
Author: Wini Moranville
Publisher: University of Iowa Press
ISBN: 1609389611
Category : Biography & Autobiography
Languages : en
Pages : 204
Get Book Here
Book Description
"Immerse yourself in a fascinating culinary journey through American dining from the mid-1970s through today. In a remarkable career that has spanned nearly 50 years, Wini Moranville has witnessed the American restaurant landscape transform from the inside out. At just shy of 14, she began a 10-year stretch working in a kaleidoscope of quintessential Midwestern eateries of the time. From the familiarity and warmth of a family-owned cafeteria, to the groovy vibe of a hippie-run vegetarian restaurant, from the graciousness of a department store tearoom, to the camaraderie of a downtown coffeeshop, and later, the dispiriting milieu of an exclusive private dining club, Moranville's hands-on experiences weave a vivid tapestry of the American restaurant landscape in the 1970s and 80s. In the mid-90s, the tables turned as Moranville became a prolific food and wine writer for national publications, as well as the dining critic for the Des Moines Register and later, dsm Magazine. During the past 25 years, she has written over 750 professional restaurant reviews. Here, she tells of the great evolution of the American dining scene that happened on her watch, as food become more ambitious, energetic, locally sourced, and globally purveyed. She also recounts, with humor and heart, the pleasures and pitfalls of being a well-known and highly trusted food critic, when, for instance, a readers will corner you at the supermarket if they disagree with what you've written. Amidst the vast changes that have occurred over the years, the book underscores the timelessness of what it is we seek when we entrust restaurateurs with our hard-earned money and our hard-won leisure time. Dining out may have changed dramatically since the 70s, but the joys of being in the hands of people who care deeply about our time at their tables have not"--
Author: Madhushree Ghosh
Publisher: University of Iowa Press
ISBN: 1609388232
Category : Biography & Autobiography
Languages : en
Pages : 212
Get Book Here
Book Description
"Khabaar is a food memoir/narrative braiding global journeys of South Asian food through immigration, migration and indenture focusing on chefs, home cooks, and food stall owners asking the simple question of what it means to belong, and what does belonging in a new place look like in the foods carried over from the old country. This question is braided into the author's own immigration journey as a daughter of refugees to America, as a woman of color in science, a woman who left an abusive marriage and a woman who keeps her parents' memory alive through her Bengali food"--
Author: Bram Stoker
Publisher: Createspace Independent Publishing Platform
ISBN:
Category : Juvenile Nonfiction
Languages : en
Pages : 394
Get Book Here
Book Description
This book deals with the exposing of various impostors and hoaxes. One of Bram Stoker's last works, it is a survey of various charlatans, rogues, and other practitioners of make-believe. With a cheerfully withering eye for their cons, Stoker introduces us to many famous fakers including: royal pretenders (such as Perkin Warbeck, who claimed King Henry VII's throne), the Wandering Jew, John Law, Arthur Orton, women masquerading as men, hoaxers, Chevalier D'eon, the Bisley Boys, and others.
Author: Madhushree Ghosh
Publisher: University of Iowa Press
ISBN: 1609388240
Category : Biography & Autobiography
Languages : en
Pages : 212
Get Book Here
Book Description
Khabaar is a food memoir and personal narrative that braids the global journeys of South Asian food through immigration, migration, and indenture. Focusing on chefs, home cooks, and food stall owners, the book questions what it means to belong and what does belonging in a new place look like in the foods carried over from the old country? These questions are integral to the author’s own immigrant journey to America as a daughter of Indian refugees (from what’s now Bangladesh to India during the 1947 Partition of India); as a woman of color in science; as a woman who left an abusive marriage; and as a woman who keeps her parents’ memory alive through her Bengali food.
Author: Micheal R. Eades
Publisher: Houghton Mifflin Harcourt
ISBN: 0544187172
Category : Cooking
Languages : en
Pages : 374
Get Book Here
Book Description
The revolutionary cookbook that whisks the carbs out of comfort food classics—from the New York Times bestselling authors of Protein Power. When you think about low-carb diets, do you picture complicated meal plans and bland foods that leave you with cravings? Do the words comfort food make you long for scrumptious delights like pancakes, ice cream, chocolate chip cookies, or fettucine alfredo—foods you thought you could never have on a low-carb diet? If your answers to the above were yes and yes, you’re in for a huge surprise! You can have these foods and many more, thanks to The Low-Carb Comfort Food Cookbook. Drs. Michael and Mary Dan Eades and chef Ursula Solom give you unique, easy cooking tips and more than 300 yummy low-carb recipes for foods that help you keep your weight down and fulfill your cravings. In no time at all, you’ll be on an easy-to-follow low-carb plan that will allow you to stay thin and healthy—and feel great! The Low-Carb Comfort Food Cookbook includes: Southern fried chicken with pan gravy * Elegant biscuits * Melt-in-your-mouth pancakes * Deluxe low-carb macaroni and cheese * Beef and mushroom crepes * Spicy corn chips * Soft crust pizza * Low-carb beef stroganoff * Raisin rolls * Breaded sole * Fettucine alfredo * Low-carb lasagna * Super banana bread * Low-carb tacos * Bean and cheese burritos * Best garlic bread * Eggplant parmigiana * Rich low-carb pound cake * Scrumptious low-carb cheesecake * Apple brown betty * Cheddar cheese waffles * Chocolate ice cream * Key lime pie * Sublime truffles
Author: Sam Kean
Publisher: Little, Brown
ISBN: 0316089087
Category : Science
Languages : en
Pages : 333
Get Book Here
Book Description
From New York Times bestselling author Sam Kean comes incredible stories of science, history, finance, mythology, the arts, medicine, and more, as told by the Periodic Table. Why did Gandhi hate iodine (I, 53)? How did radium (Ra, 88) nearly ruin Marie Curie's reputation? And why is gallium (Ga, 31) the go-to element for laboratory pranksters? The Periodic Table is a crowning scientific achievement, but it's also a treasure trove of adventure, betrayal, and obsession. These fascinating tales follow every element on the table as they play out their parts in human history, and in the lives of the (frequently) mad scientists who discovered them. The Disappearing Spoon masterfully fuses science with the classic lore of invention, investigation, and discovery -- from the Big Bang through the end of time. Though solid at room temperature, gallium is a moldable metal that melts at 84 degrees Fahrenheit. A classic science prank is to mold gallium spoons, serve them with tea, and watch guests recoil as their utensils disappear.
Author: Stuart Walton
Publisher: St. Martin's Press
ISBN: 1250163218
Category : Social Science
Languages : en
Pages : 256
Get Book Here
Book Description
Stuart Walton's The Devil's Dinner looks at the history of hot peppers, their culinary uses through the ages, and the significance of spicy food in an increasingly homogenous world. The Devil's Dinner is the first authoritative history of chili peppers. There are countless books on cooking with chilies, but no book goes into depth about the biological, gastronomical, and cultural impact this forbidden fruit has had upon people all over the world. The story has been too hot to handle. A billion dollar industry, hot peppers are especially popular in the United States, where a superhot movement is on the rise. Hot peppers started out in Mexico and South America, came to Europe with returning Spanish travelers, lit up Iberian cuisine with piri-piri and pimientos, continued along eastern trade routes, boosted mustard and pepper in cuisines of the Indian subcontinent, then took overland routes to central Europe in the paprika of Hungarian and Austrian dumplings, devilled this and devilled that... they've been everywhere! The Devil's Dinner tells the history of hot peppers and captures the rise of the superhot movement.
Author: William St. Clair
Publisher: Open Book Publishers
ISBN: 1906924007
Category : History
Languages : en
Pages : 480
Get Book Here
Book Description
When in 1821, the Greeks rose in violent revolution against the rule of the Ottoman Turks, waves of sympathy spread across Western Europe and the United States. More than a thousand volunteers set out to fight for the cause. The Philhellenes, whether they set out to recreate the Athens of Pericles, start a new crusade, or make money out of a war, all felt that Greece had unique claim on the sympathy of the world. As Byron wrote, 'I dreamed that Greece might Still be Free'; and he died at Missolonghi trying to translate that dream into reality. William St Clair's meticulously researched and highly readable account of their aspirations and experiences was hailed as definitive when it was first published. Long out of print, it remains the standard account of the Philhellenic movement and essential reading for any students of the Greek War of Independence, Byron, and European Romanticism. Its relevance to more modern ethnic and religious conflicts is becoming increasingly appreciated by scholars worldwide. This new and revised edition includes a new Introduction by Roderick Beaton, an updated Bibliography and many new illustrations.
