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Author: Osseo-Asare, Fran
Publisher: Pelican Publishing Company
ISBN: 9781455605163
Category : Cooking
Languages : en
Pages : 164
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Book Description
Presents over thirty-five easy-to-follow recipes from the kitchens of West Africa and Ghana and instructions on how to throw an African party.
Author: Osseo-Asare, Fran
Publisher: Pelican Publishing Company
ISBN: 9781455605163
Category : Cooking
Languages : en
Pages : 164
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Book Description
Presents over thirty-five easy-to-follow recipes from the kitchens of West Africa and Ghana and instructions on how to throw an African party.
Author: Sharon Roop
Publisher: Good Year Books
ISBN: 1596473274
Category : Education
Languages : en
Pages : 176
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Book Description
Ten theme-based units suggest creative activities based on the theory of multiple intelligences. The monthly themes kick off the school year with "my favorites (favorite books, people, colors, etc.), then move on to apples and pumpkins, harvest, stories about runaways, hot soup (for January), authors, weather (for March), ecology, and careers, closing out the year with a June unit on friendship. Units offer key questions, a framework addressing each of eight learning styles, a one-week sample lesson plan, lists of related children's literature, and reproducible handouts to ease implementation. Grades K-2. Bibliography. Illustrated. Good Year Books. 164 pages.
Author: Barbara Baeta
Publisher: Hippocrene Books
ISBN: 9780781813433
Category : Cooking
Languages : en
Pages : 248
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Book Description
Designed as an introductory, but comprehensive cooking course that builds on basic flavors, textures, and cooking principles, and seasons them with stories, photography, and cultural explanations.
Author: Brandi Simpson Miller
Publisher: Springer Nature
ISBN: 3030884031
Category : Social Science
Languages : en
Pages : 319
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Book Description
This book investigates how cooking, eating, and identity are connected to the local micro-climates in each of Ghana’s major eco-culinary zones. The work is based on several years of researching Ghanaian culinary history and cuisine, including field work, archival research, and interdisciplinary investigation. The political economy of Ghana is used as an analytical framework with which to investigate the following questions: How are traditional food production structures in Ghana coping with global capitalist production, distribution, and consumption? How do land, climate, and weather structure or provide the foundation for food consumption and how does that affect the separate traditional and capitalist production sectors? Despite the post WWII food fight that launched Ghana’s bid for independence from the British empire, Ghana’s story demonstrates the centrality of local foods and cooking to its national character. The cultural weight of regional traditional foods, their power to satisfy, and the overall collective social emphasis on the ‘proper’ meal, have persisted in Ghana, irrespective of centuries of trade with Europeans. This book will be of interest to scholars in food studies, comparative studies, and African studies, and is sure to capture the interest of students in new ways.
Author: Mimi Sheraton
Publisher: Workman Publishing Company
ISBN: 076118306X
Category : Cooking
Languages : en
Pages : 1009
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Book Description
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.
Author: Amy Krouse Rosenthal
Publisher: Crown
ISBN: 0307420655
Category : Biography & Autobiography
Languages : en
Pages : 213
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Book Description
A memoir in bite-size chunks from the author of the viral Modern Love column “You May Want to Marry My Husband.” “[Rosenthal] shines her generous light of humanity on the seemingly humdrum moments of life and shows how delightfully precious they actually are.” —The Chicago Sun-Times How do you conjure a life? Give the truest account of what you saw, felt, learned, loved, strived for? For Amy Krouse Rosenthal, the surprising answer came in the form of an encyclopedia. In Encyclopedia of an Ordinary Life she has ingeniously adapted this centuries-old format for conveying knowledge into a poignant, wise, often funny, fully realized memoir. Using mostly short entries organized from A to Z, many of which are cross-referenced, Rosenthal captures in wonderful and episodic detail the moments, observations, and emotions that comprise a contemporary life. Start anywhere—preferably at the beginning—and see how one young woman’s alphabetized existence can open up and define the world in new and unexpected ways. An ordinary life, perhaps, but an extraordinary book.
Author: Esmé Raji Codell
Publisher: Algonquin Books
ISBN: 9781565123083
Category : Family & Relationships
Languages : en
Pages : 548
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Book Description
Offers advice and guidelines on how to expand a child's world through books and reading, introducing three thousand teacher-recommended book titles, craft ideas, projects, recipes, and reading club tips.
Author: Paul Freedman
Publisher: Univ of California Press
ISBN: 0520959345
Category : Cooking
Languages : en
Pages : 421
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Book Description
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Author: Fran Osseo-Asare
Publisher: Bloomsbury Publishing USA
ISBN: 0313062269
Category : Social Science
Languages : en
Pages : 226
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Book Description
East African, notably, Ethiopian, cuisine is perhaps the most well-known in the States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves. Africa is often presented as a monolith, but this volume treats each region in turn with representative groups and foodways presented in manageable fashion, with a truer picture able to emerge. It is noted that the boundaries of many countries are imposed, so that food culture is more fluid in a region. Commonalities are also presented in the basic format of a meal, with a starch with a sauce or stew and vegetables and perhaps some protein, typically cooked over a fire in a pot supported by three stones. Representative recipes, a timeline, glossary, and evocative photos complete the narrative.
![Entertaining from Ancient Rome to the Super Bowl [2 volumes] PDF](https://books.google.com/books/content/images/frontcover/0RbOEAAAQBAJ?fife=w80-h100)
Author: Melitta Weiss Adamson
Publisher: Bloomsbury Publishing USA
ISBN: 0313086893
Category : History
Languages : en
Pages : 619
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Book Description
From the earliest times, humans have enjoyed dining and entertainment with family and friends, from sharing a simple meal to an extravagant feast for a special celebration. In this two-volume set, entries tell the history of wedding and religious customs, holidays such as Thanksgiving and Christmas, and modern day get togethers such as block parties and Superbowl parties. Providing a worldwide perspective on celebration, entries on topics such as Dim Sum, La Quinceanera Parties, Deepavali, and Juneteenth cover many cultures. In addition, entries on Ancient Rome, Medieval entertaining, and others give an inside view as to what entertaining was like during those times, should readers want to recreate these themes for school projects or club banquets. Whether a student of history or world language class, or an adult planning a theme party, there is something in Entertaining from Ancient Rome to the Super Bowl for everyone.
