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Author: Emerald Took
Publisher: Trafford on Demand Pub
ISBN: 155395257X
Category : Cooking
Languages : en
Pages : 194
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Book Description
Contains recipies from 10 regions of middle earth, includes foods described by JRR Tolkien's works, also Hobbit Gardens, Apothecary and Poetry.
Author: Emerald Took
Publisher: Trafford on Demand Pub
ISBN: 155395257X
Category : Cooking
Languages : en
Pages : 194
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Book Description
Contains recipies from 10 regions of middle earth, includes foods described by JRR Tolkien's works, also Hobbit Gardens, Apothecary and Poetry.
Author: Michael D. C. Drout
Publisher: Taylor & Francis
ISBN: 0415969425
Category : Literary Criticism
Languages : en
Pages : 810
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Book Description
A detailed work of reference and scholarship, this one volume Encyclopedia includes discussions of all the fundamental issues in Tolkien scholarship written by the leading scholars in the field. Coverage not only presents the most recent scholarship on J.R.R. Tolkien, but also introduces and explores the author and scholar's life and work within their historical and cultural contexts. Tolkien's fiction and his sources of influence are examined along with his artistic and academic achievements - including his translations of medieval texts - teaching posts, linguistic works, and the languages he created. The 550 alphabetically arranged entries fall within the following categories of topics: adaptations art and illustrations characters in Tolkien's work critical history and scholarship influence of Tolkien languages biography literary sources literature creatures and peoples of Middle-earth objects in Tolkien's work places in Tolkien's work reception of Tolkien medieval scholars scholarship by Tolkien medieval literature stylistic elements themes in Tolkien's works theological/ philosophical concepts and philosophers Tolkien's contemporary history and culture works of literature
Author: Carole Clements
Publisher:
ISBN: 9781846810824
Category : Cooking, American
Languages : en
Pages : 512
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Book Description
Inside this book you will find an exciting range of tastes to tempt you, from the luxurious seafood specialities of the East Coast through to the deeply satisfying food of the prairies, and to the lighter, Pacific Rim-influenced cooking of California
Author: George Karousos
Publisher: John Wiley & Sons Incorporated
ISBN: 9780471570851
Category : Cooking
Languages : en
Pages : 289
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Book Description
Looks at the history of regional American cuisine, and shares recipes for appetizers, soups, vegetables, main dishes, and desserts from each region
Author: Anny Gaul
Publisher: University of Texas Press
ISBN: 1477324593
Category : Social Science
Languages : en
Pages : 334
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Book Description
Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.
Author: Carole Clements
Publisher: Gallery Books
ISBN: 9780831702960
Category : Cooking
Languages : en
Pages : 224
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Book Description
Author: Sari Edelstein
Publisher: Jones & Bartlett Publishers
ISBN: 1449659683
Category : Health & Fitness
Languages : en
Pages : 638
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Book Description
Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Association’s Cultural Competence Strategic Plan.
Author: Melitta Weiss Adamson
Publisher: Psychology Press
ISBN: 9780415929943
Category : Cookery
Languages : en
Pages : 280
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Book Description
First Published in 2002. Routledge is an imprint of Taylor & Francis, an informa company.
Author: Andrew F. Smith
Publisher: Oxford University Press
ISBN: 0199885761
Category : Cooking
Languages : en
Pages : 736
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Book Description
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
Author: The International Culinary Schools at The Art Institutes
Publisher: Wiley
ISBN: 9780471790846
Category : Cooking
Languages : en
Pages : 0
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Book Description
Discusses the history, culture, and evolutiono f the different cuisines in each region of America Only book that is organized by region of the U.S. 250 total recipes from eleven regional culinary traditions One of the few books in this topic area that is appropriate for the culinary student Well-known chefs and restaurateurs introduce the cuisine of each region Establishes a cultural and historical context and describes the indigenous ingredients, unusual techniques, and special touches that give each style of cooking its unique signature
