Unmentionable Cuisine 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 Unmentionable Cuisine PDF full book. Access full book title Unmentionable Cuisine by Calvin W. Schwabe. Download full books in PDF and EPUB format.
Author: Calvin W. Schwabe
Publisher: University of Virginia Press
ISBN: 9780813911625
Category : Cooking
Languages : en
Pages : 492
Get Book Here
Book Description
Includes recipes for cooking horse meat, goats, dogs, cats, rats, rabbits, hares, squirrels, turtles, snakes, eels, sharks, frogs, and insects, among other unusual food sources.
Author: Calvin W. Schwabe
Publisher: University of Virginia Press
ISBN: 9780813911625
Category : Cooking
Languages : en
Pages : 492
Get Book Here
Book Description
Includes recipes for cooking horse meat, goats, dogs, cats, rats, rabbits, hares, squirrels, turtles, snakes, eels, sharks, frogs, and insects, among other unusual food sources.
Author: Calvin W. Schwabe
Publisher:
ISBN:
Category :
Languages : en
Pages : 476
Get Book Here
Book Description
Includes recipes for cooking horse meat, goats, dogs, cats, rats, rabbits, hares, squirrels, turtles, snakes, eels, sharks, frogs, and insects, among other unusual food sources.
Author: Jerry Hopkins
Publisher: Tuttle Publishing
ISBN: 1462904726
Category : Travel
Languages : en
Pages : 356
Get Book Here
Book Description
"I could not have written A Cook's Tour without this book. There is so much I would have missed. So dig in. Enjoy… Eat. Eat adventurously. Miss nothing. It's all here in these pages." --From the Foreword by Anthony Bourdain Sit down for a meal with the locals on six continents--what they are eating may surprise you. Extreme Cuisine examines eating habits across the globe, showing once and for all that one man's road kill is another man's delicacy! "I've tried to make this book a guide to how the other half dines and why. Over a period of twenty-five years I've augmented my meat-and-potatoes upbringing in the United States to try a wide variety of regional specialties, from steamed water beetles, fried grasshoppers and ants, to sparrow, bison and crocodile. I've eaten deep-fried bull's testicles in Mexico, live shrimp sushi in Hawaii, mice cooked over an open wood fire in Thailand, pig stomach soup in Singapore, minced water buffalo and yak butter tea in Nepal, stir-fried dog tongue, and "five penis wine" in China." --From the introduction by Jerry Hopkins Dive headfirst into food culture from around the world. Join author Jerry Hopkins on a culinary and cultural tour as he explores foods that may seem bizarre, and often off-putting, to us. As he says, "What is considered repulsive to someone in one part of the world, in another part of the world is simply considered lunch." Part travelogue, part cultural commentary and history, and part cookbook (yes, really), with Extreme Cuisine anyone can become an adventurous eater--or at least learn what it's like to be one. Chapters include: Mammals Reptiles & Water Creatures Birds Insects, Spiders & Scorpions Plants Leftovers
Author: Jennifer McLagan
Publisher: Ten Speed Press
ISBN: 1607740753
Category : Cooking
Languages : en
Pages : 258
Get Book Here
Book Description
The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat. We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.
Author: Nina Edwards
Publisher: Reaktion Books
ISBN: 1780230974
Category : Cooking
Languages : en
Pages : 144
Get Book Here
Book Description
Love it or hate it, offal excites extreme reactions in us all. Offal provides an intriguing history of the consumption of offal down the ages and across continents and examines our varied responses to the meatiest of meats. Offal is glands, essential organs, skin, muscle, guts and everything unmentionable in between.
Author: Frederick J. Simoons
Publisher: Univ of Wisconsin Press
ISBN: 9780299142544
Category : Cooking
Languages : en
Pages : 568
Get Book Here
Book Description
Examines the use and avoidance of flesh foods, including beef, pork, chicken, and eggs, camel, dog, horse, and fish, from antiquity to the present day. Simoons finds that the recurrent theme of maintaining ritual purity, good health, and well-being underlies diet habits. He emphasizes that only a full range of factors can explain eating patterns, and stresses the interplay of religious, moral, hygienic, ecological, and economic factors in the context of human culture. From publisher description.
Author: Alan Davidson
Publisher: OUP Oxford
ISBN: 0191018252
Category : Cooking
Languages : en
Pages : 1944
Get Book Here
Book Description
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Author: Dana Goodyear
Publisher: National Geographic Books
ISBN: 1594632871
Category : Biography & Autobiography
Languages : en
Pages : 0
Get Book Here
Book Description
The popular New Yorker writer combines the style of Mary Roach with the on-the-ground food savvy of Anthony Bourdain. Dana Goodyear’s narrative debut is a highly entertaining, revelatory look into the raucous, strange, fascinatingly complex world of contemporary American food culture. At once an uproarious behind-the-scenes adventure and a serious attempt to understand the implications of an emergent new cuisine, it introduces a cast of compelling and unexpected characters—from Los Angeles Times critic Jonathan Gold, to a high-end Las Vegas purveyor of rare and exotic ingredients, to the traffickers and promoters of raw milk and other forbidden products, to the hottest chefs who rely on them—all of whom, along with today’s diners, are changing the face of American eating. Ultimately, Goodyear looks at what we eat, and tells us who we are. As she places all of this within a vivid historical and cultural framework, she shows how these gathering culinary trends may eventually shape the way all Americans dine. What emerges is a picture of America at a moment of transition, designing the future as it reimagines the past.
Author: J. Kenji López-Alt
Publisher: Mariner Books
ISBN: 0358344581
Category : Cooking
Languages : en
Pages : 271
Get Book Here
Book Description
The year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. "These are stories about culture," writes J. Kenji López-Alt in his introduction. "About how food shapes people, neighborhoods, and history." This year's Best American Food Writing captures the food industry at a critical moment in history -- from the confrontation of abusive kitchen culture, to the disappearance of the supermarkets, to the rise and fall of celebrity chefs, to the revolution of baby food. Spanning from New York's premier restaurants to the chile factories of New Mexico, this collection lifts a curtain on how food arrives on our plates, revealing extraordinary stories behind what we eat and how we live. THE BEST AMERICAN FOOD WRITING 2020 INCLUDES BURKHARD BILGER, KAT KINSMAN, LAURA HAYES, TAMAR HASPEL, SHO SPAETH, TIM MURPHY and others
Author: Jerry Rafats
Publisher:
ISBN:
Category : Rabbit breeding
Languages : en
Pages : 28
Get Book Here
Book Description
