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Author: Andrew Zimmern
Publisher: Macmillan
ISBN: 0312606613
Category : Juvenile Nonfiction
Languages : en
Pages : 210
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Book Description
The host of the Travel Channel's Andrew Zimmern's Bizarre Foods America shares memorable moments from his unconventional culinary travels while describing some of the more unusual foods he has sampled, in an account that features fun facts about culture, geography, art and history.
Author: Andrew Zimmern
Publisher: Feiwel & Friends
ISBN: 1466827661
Category : Juvenile Nonfiction
Languages : en
Pages : 210
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Book Description
Andrew Zimmern loves food. In fact, there's practically nothing he won't try--at least once. As host of Bizarre Foods with Andrew Zimmern and Andrew Zimmern's Bizarre Foods America on the Travel Channel, Andrew's passion is exploring how different foods are important to different cultures. Now, Andrew is sharing his most hilarious culinary experiences--as well as fun facts about culture, geography, art, and history, to name a few--with readers of all ages. Don't like broccoli? Well, what if you were served up a plate of brains, instead? From alligator meat to wildebeest, this digest of Andrew's most memorable weird, wild, and wonderful foods will fascinate and delight eaters of all ages, intrepid and...not so much.
Author: Andrew Zimmern
Publisher: Macmillan
ISBN: 0312606613
Category : Juvenile Nonfiction
Languages : en
Pages : 210
Get Book Here
Book Description
The host of the Travel Channel's Andrew Zimmern's Bizarre Foods America shares memorable moments from his unconventional culinary travels while describing some of the more unusual foods he has sampled, in an account that features fun facts about culture, geography, art and history.
Author: Andrew Zimmern
Publisher: Beaver's Pond Press
ISBN: 9781643439860
Category : Juvenile Fiction
Languages : en
Pages : 0
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Book Description
"Twelve-year-old AZ dreams of becoming the world's greatest explorer. Instead, he's stuck in summer school with just Odd Uncle Arthur for company. Little does AZ know that this summer will be his most thrilling--and dangerous--adventure yet. After a time-traveling mishap, AZ finds himself in Ophir, a lost city full of wonder, secrets... and cursed tombs. AZ must rely on his new friends and his gut to get him home. But first, he must summon the courage to guard magic artifacts from a repulsive villain. Will blood-thirsty crocodiles, turbulent rapids, and a stomach-churning feast stand in his way? Or does he have what it takes to join the Alliance of World Explorers?"--
Author: Andrew Zimmern
Publisher: National Geographic Books
ISBN: 0767931300
Category : Travel
Languages : en
Pages : 0
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Book Description
Andrew Zimmern, the host of The Travel Channel’s hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything that’s consumed as food globally, from cow vein stew in Bolivia and giant flying ants in Uganda to raw camel kidneys in Ethiopia, putrefied shark in blood pudding in Iceland and Wolfgang Puck's Hunan style rooster balls in Los Angeles. For Zimmern, local cuisine—bizarre, gross or downright stomach turning as it may be to us—is not simply what’s served at mealtime. It is a primary avenue to discovering what is most authentic—the bizarre truth—about cultures everywhere. Having eaten his way around the world over the course of four seasons of Bizarre Foods, Zimmern has now launched Bizarre Worlds, a new series on the Travel Channel, and this, his first book, a chronicle of his journeys as he not only tastes the “taboo treats” of the world, but delves deep into the cultures and lifestyles of far-flung locales and seeks the most prized of the modern traveler’s goals: The Authentic Experience. Written in the smart, often hilarious voice he uses to narrate his TV shows, Zimmern uses his adventures in “culinary anthropology” to illustrate such themes as: why visiting local markets can reveal more about destinations than museums; the importance of going to “the last stop on the subway”—the most remote area of a place where its essence is most often revealed; the need to seek out and catalog “the last bottle of coca-cola in the desert,” i.e. disappearing foods and cultures; the profound differences between dining and eating; and the pleasures of snout to tail, local, fresh and organic food. Zimmern takes readers into the back of a souk in Morocco where locals are eating a whole roasted lamb; along with a conch fisherman in Tobago, who may be the last of his kind; to Mississippi, where he dines on raccoon and possum. There, he writes, "People said, 'That's roadkill!' ‘No it's not,’ I said. ‘It's a cultural story.’” Whether it’s a session with an Incan witch doctor in Ecuador who blows fire on him, spits on him, thrashes him with poisonous branches and beats him with a live guinea pig or drinking blood in Uganda and cow urine tonic in India or eating roasted bats on an uninhabited island in Samoa, Zimmern cheerfully celebrates the undiscovered destinations and weird wonders still remaining in our increasingly globalized world.
Author: Christy Mihaly
Publisher: Twenty-First Century Books
ISBN: 1512481211
Category : Juvenile Nonfiction
Languages : en
Pages : 132
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Book Description
Explore the vast world of unexpected foods that may help solve the global hunger crisis: weeds, wild plants, invasive and feral species, and bugs! Mihaly and Heavenrich introduce readers to the nutritional value of various plant and animal species. You'll visit a cricket farm, learn recipes for dandelion pancakes and pickled purslane; and discover facts about climate change, sustainability, green agriculture, indigenous foods, farm-to-table restaurants, and how to be an eco-friendly producer, consumer, and chef. -- adapted from amazon.com info.
Author: Jill C. Wheeler
Publisher: ABDO
ISBN: 1629698393
Category : Juvenile Nonfiction
Languages : en
Pages : 35
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Book Description
This title examines the remarkable life of reality television personality Andrew Zimmern. Readers will learn about Zimmern's family background, childhood, education, and his journey out of addiction to television stardom on the Travel Channel's Bizarre Foods with Andrew Zimmern, Bizarre Foods America, and Andrew Zimmern's Bizarre World. Informative sidebars, a helpful timeline, a glossary, and an index supplement the rare photos and easy-to-read text showcased in this inspiring biography. There's also a fun-to-make recipe! Aligned to Common Core Standards and correlated to state standards. Checkerboard Library is an imprint of Abdo Publishing, a division of ABDO.
Author: Veronica Meewes
Publisher: Andrews Mcmeel+ORM
ISBN: 1449471315
Category : Cooking
Languages : en
Pages : 190
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Book Description
Acclaimed chefs find innovative uses for this classic Asian staple—with fifty recipes ranging from meat and pasta dishes to cocktails and desserts. Long used as a key umami flavor in Asian cooking, fish sauce is becoming a ubiquitous ingredient with prominent chefs finding new and unexpected ways to add it to their dishes. In The Fish Sauce Cookbook, readers will discover the origins of fish sauce, compare different brands and varieties, and learn about proper care and storage of this magical briny sauce. Starting with the formula for making homemade fish sauce, author Veronica Meewes dives into a wide variety of fare, from slow-roasted meats and classic Italian pasta dishes to craft cocktails, salad dressings, and even desserts. Renowned chefs and food personalities from around the globe share original recipes, such as Shrimp Toast with Nuom Choc from Kevin Luzande Acabar; Spiced Lacquered Duck Breasts from Andrew Zimmerman; Crispy Farmer’s Market Vegetables with Caramelized Fish Sauce from Chris Shepherd; Caramel Miso Glaze from Monica Pope; and Hamachi Tostadas with Fish Sauce Vinaigrette from Jon Shook and Vinny Dotolo.
Author: Monika Davies
Publisher: Teacher Created Materials
ISBN: 1480757411
Category : Young Adult Nonfiction
Languages : en
Pages : 67
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Book Description
"Snail porridge. Koolickles. Wasabi ice cream. Fried spiders. Fermented shark. Are you ready to encounter some of the most surprising food in the world? Let's bite into the world of "can you really eat that?" with gusto. We'll visit street vendors, walk the aisles of grocery stores, and try delicacies from all corners of the globe. Jump in and discover the stories behind the food people love around the world!"--
Author: Monika Davies
Publisher: Teacher Created Materials
ISBN: 1493837273
Category : Young Adult Nonfiction
Languages : en
Pages : 67
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Book Description
Sink your teeth into delicacies from different places and cultures and discover the stories behind the food from around the world that people love to eat. Developed by Timothy Rasinski-a leading expert in reading research-this 6-Pack of nonfiction readers guides students to increased fluency and comprehension of nonfiction text. The complex text structure adds rigor and allows students to delve deeply into the subject matter. The images support the text in abstract ways to challenge students to think more deeply about the topics and develop their higher-order thinking skills. Informational text features include a table of contents, sidebars, captions, bold font, an extensive glossary, and a detailed index to further understanding and build academic vocabulary. The Reader's Guide and Try It! culminating activity require students to connect back to the text, and provide opportunities for additional language-development activities. Aligned with state standards, this text connects with McREL, WIDA/TESOL standards and prepares students for college and career. This 6-Pack includes six copies of this title and a lesson plan.
Author: Jane K. Glenn
Publisher: Bloomsbury Publishing USA
ISBN: 1440862109
Category : Social Science
Languages : en
Pages : 430
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Book Description
This volume explores our cultural celebration of food, blending lobster festivals, politicians' roadside eats, reality show "chef showdowns," and gravity-defying cakes into a deeper exploration of why people find so much joy in eating. In 1961, Julia Child introduced the American public to an entirely new, joy-infused approach to cooking and eating food. In doing so, she set in motion a food renaissance that is still in full bloom today. Over the last six decades, food has become an increasingly more diverse, prominent, and joyful point of cultural interest. The Joy of Eating discusses in detail the current golden age of food in contemporary American popular culture. Entries explore the proliferation of food-themed television shows, documentaries, and networks; the booming popularity of celebrity chefs; unusual, exotic, decadent, creative, and even mundane food trends; and cultural celebrations of food, such as in festivals and music. The volume provides depth and academic gravity by tying each entry into broader themes and larger contexts (in relation to a food-themed reality show, for example, discussing the show's popularity in direct relation to a significant economic event), providing a brief history behind popular foods and types of cuisines and tracing the evolution of our understanding of diet and nutrition, among other explications.
