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Author: Amy Cox Hall
Publisher: University of Texas Press
ISBN: 1477330283
Category : Cooking
Languages : en
Pages : 257
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Book Description
"In recent years, Peruvian food has become of interest to tourists drawn to the inventive ways in which the incredibly ecologically diverse country has been a locus for chefs to experiment with the many foodstuffs and to draw on Indigenous knowledge and cultural histories. However, the simpler, everyday cooking of Peru is rarely the focus of media about Peru. In this manuscript Amy Cox Hall illustrates this history for readers who want to expand their understanding of the complex culinary histories of Peru"--
Author: Amy Cox Hall
Publisher: University of Texas Press
ISBN: 1477330283
Category : Cooking
Languages : en
Pages : 257
Get Book Here
Book Description
"In recent years, Peruvian food has become of interest to tourists drawn to the inventive ways in which the incredibly ecologically diverse country has been a locus for chefs to experiment with the many foodstuffs and to draw on Indigenous knowledge and cultural histories. However, the simpler, everyday cooking of Peru is rarely the focus of media about Peru. In this manuscript Amy Cox Hall illustrates this history for readers who want to expand their understanding of the complex culinary histories of Peru"--
Author: Allen S. Weiss
Publisher: Lusitania Press/Autonomedia
ISBN:
Category : Art, Modern
Languages : en
Pages : 238
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Book Description
Literary Nonfiction. From the margins of gastronomy to the depths of taste, a compendium of culinary delights and anguish. Rare recipes, lost histories, perfect dishes, childhood nostalgias, improbable ecstasies. This volume offers a miscellany of articles and illustrations in celebration of food and the social relations fostered by dining. These texts mix genres, reveal secrets, resolve mysteries, communicate passions--precisely what is needed to consider the complex cultural associations between cuisine and the other arts.
Author: Camille Bégin
Publisher: University of Illinois Press
ISBN: 025209851X
Category : Cooking
Languages : en
Pages : 241
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Book Description
During the Depression, the Federal Writers' Project (FWP) dispatched scribes to sample the fare at group eating events like church dinners, political barbecues, and clambakes. Its America Eats project sought nothing less than to sample, and report upon, the tremendous range of foods eaten across the United States. Camille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, garlic, oregano, cumin seed, and cayenne pepper" while "tomatoes, green chili peppers, onions, and olive oil made up the sauce", Begin describes in mouth-watering detail how Americans tasted their food. They did so in ways that varied, and varied widely, depending on race, ethnicity, class, and region. Begin explores how likes and dislikes, cravings and disgust operated within local sensory economies that she culls from the FWP’s vivid descriptions, visual cues, culinary expectations, recipes and accounts of restaurant meals. She illustrates how nostalgia, prescriptive gender ideals, and racial stereotypes shaped how the FWP was able to frame regional food cultures as "American."
Author: Mark Swislocki
Publisher: Stanford University Press
ISBN: 0804760128
Category : History
Languages : en
Pages : 321
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Book Description
This book argues that regional food culture is intrinsic to how Chinese connect to the past, live in the present, and imagine their future. It focuses on Shanghai?a food lover's paradise?and identifies the importance of regional food culture at pivotal moments in the city's history, and in Chinese history more generally.
Author: Susan Herrmann Loomis
Publisher: Penguin
ISBN: 1592409652
Category : Biography & Autobiography
Languages : en
Pages : 338
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Book Description
A delightful celebration of everyday life in France through the lens of the kitchens and cooking of the author’s neighbors, who, while busy and accomplished, still manage to make every meal a sumptuous occasion. Even before Susan Herrmann Loomis wrote her now-classic memoir, On Rue Tatin, American readers have been compelled by books about the French’s ease with cooking. With In a French Kitchen, Loomis—an expat who long ago traded her American grocery store for a bustling French farmer’s market—demystifies in lively prose the seemingly effortless je ne sais quoi behind a simple French meal. French cooks have the savoir faire to get out of a low-ingredient bind. They are deeply knowledgeable about seasonal produce and what mélange of simple ingredients will bring out the best of their garden or local market. They are perfectly at ease with cracked bowls and little counter space. In a French Kitchen proves that delicious, decadent meals aren’t complicated. Loomis takes lessons from busy, everyday people and offers tricks and recipes to create a meal more focused on quality ingredients and time at the table than on time in the kitchen.
Author: Christina Tosi
Publisher: Clarkson Potter
ISBN: 0593231929
Category : Cooking
Languages : en
Pages : 242
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Book Description
NEW YORK TIMES BESTSELLER • Over 85 stellar, totally do-able desserts and other fun-fueled treats for kids (or adults!) to make, from the founder of Milk Bar and host of Bake Squad! NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND FOOD NETWORK Dedicated to the next generation of young bakers, Milk Bar: Kids Only presents more than eighty-five fun and empowering recipes to inspire imagination in the kitchen, from Apple Pie Waffles to PB&J Cereal Treats to Strawberries and Cream Cupcakes to marshmallowy Choco Crunch Cookies. This is a cookbook that teaches kitchen skills—perfect for kids as well as anyone who’s learning to bake—and reminds newbies and veteran bakers alike that a little personality adds a whole lot to the mix. Whether they’re transforming a donut into a milkshake or creating their own flavored butters for smearing onto biscuits, readers will have plenty of opportunities for mixing and matching within recipes to help their creativity run wild.
Author: Martin Yan
Publisher: Chronicle Books
ISBN: 9780811863964
Category : Cooking
Languages : en
Pages : 250
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Book Description
Chef Martin Yan explores the Mandarin, Shanghai, Sichuan, and Cantonese cuisines of China.
Author: Richard Linklater
Publisher: Macmillan
ISBN: 9780312094669
Category : Fiction
Languages : en
Pages : 134
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Book Description
Uses ads, cartoons, and newspaper articles from the seventies and profiles of characters from the movie to offer a satiric look at the period.
Author: Amy B. Trubek
Publisher: Univ of California Press
ISBN: 052093413X
Category : Cooking
Languages : en
Pages : 317
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Book Description
How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.
Author: Benjamin Errett
Publisher: Penguin
ISBN: 0399183450
Category : Social Science
Languages : en
Pages : 241
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Book Description
From My Little Pony to the Sex Pistols: An engaging exploration of why we love what we love Katy Perry. Wes Anderson. Coldplay. Star Wars. Hamilton. Gilmore Girls. We all have our most and least favorite things. But why? In this smart, funny, and well-researched book, Benjamin Errett brings together the latest findings from the worlds of psychology, criticism, neuroscience, market research, and more to examine what taste really means—and what it can teach us about ourselves. Covering kitsch, nostalgia, snobbery, bad taste, George Michael, and what it means to be “basic,” this is the ultimate read for anyone who devours popular and not-so-popular culture.
