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Author: International Institute of Milwaukee County, Inc
Publisher:
ISBN:
Category : International cooking
Languages : en
Pages : 92
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Book Description
Author: International Institute of Milwaukee County, Inc
Publisher:
ISBN:
Category : International cooking
Languages : en
Pages : 92
Get Book Here
Book Description
Author: International Institute of Milwaukee County (Milwaukee, Wis.)
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 91
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Book Description
Author:
Publisher:
ISBN:
Category : International cooking
Languages : en
Pages : 109
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Book Description
Author: Margaret McWilliams
Publisher: Xlibris Corporation
ISBN: 1796057258
Category : Travel
Languages : en
Pages : 447
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Book Description
Food and photography describe the reasons this professor of food science journeyed around the world with camera and pen in hand. Come along on her flavorful adventures.
Author: Julia Child
Publisher: Anchor
ISBN: 0307264726
Category : Biography & Autobiography
Languages : en
Pages : 336
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Book Description
NATIONAL BESTSELLER • Julia's story of her transformative years in France in her own words is "captivating ... her marvelously distinctive voice is present on every page.” (San Francisco Chronicle). Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story—struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe—unfolds with the spirit so key to Julia’s success as a chef and a writer, brilliantly capturing one of America’s most endearing personalities.
Author: David M. Freidenreich
Publisher: Univ of California Press
ISBN: 0520286278
Category : Cooking
Languages : en
Pages : 346
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Book Description
Foreigners and Their Food explores how Jews, Christians, and Muslims conceptualize “us” and “them” through rules about the preparation of food by adherents of other religions and the act of eating with such outsiders. David M. Freidenreich analyzes the significance of food to religious formation, elucidating the ways ancient and medieval scholars use food restrictions to think about the “other.” Freidenreich illuminates the subtly different ways Jews, Christians, and Muslims perceive themselves, and he demonstrates how these distinctive self-conceptions shape ideas about religious foreigners and communal boundaries. This work, the first to analyze change over time across the legal literatures of Judaism, Christianity, and Islam, makes pathbreaking contributions to the history of interreligious intolerance and to the comparative study of religion.
Author: Rick Steves
Publisher: Rick Steves
ISBN: 1641712449
Category : Travel
Languages : en
Pages : 588
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Book Description
Hike vast glaciers, marvel at steaming volcanic lakes, and explore the land of the midnight sun: with Rick Steves, Iceland is yours to explore! Inside Rick Steves Iceland you'll find: Comprehensive itineraries that can be adapted for 24-hour layovers, 5-day visits, 2-week trips, and more, including the best road trips in Iceland from the Ring Road to the Golden Circle Rick's strategic advice on how to get the most out of your time and money, with rankings of his must-see favorites Top sights and hidden gems, from the stunning northern lights to hidden hikes and cozy bookstores How to connect with local culture: Soak in hidden hot springs, sample smoked fish, and chat with locals in moody and welcoming rural towns Beat the crowds, skip the lines, and avoid tourist traps with Rick's candid, humorous insight The best places to eat, sleep, and relax Self-guided walking tours of lively Reykjavík and art and history museums and mile-by-mile scenic driving tours Detailed maps for exploring on the go Useful resources including a packing list, an Icelandic phrase book, a historical overview, and recommended reading Over 500 bible-thin pages include everything worth seeing without weighing you down Complete, up-to-date information on Reykjavík, the Reykjanes Peninsula, the Golden Circle, the South Coast, the Westman Islands, West Iceland, The Ring Road, the East Fjords, and more Make the most of every day and every dollar with Rick Steves Iceland. Expanding your trip? Try Rick Steves Scandinavia or Rick Steves Northern European Cruise Ports.
Author: Krishnendu Ray
Publisher: Bloomsbury Publishing
ISBN: 0857858378
Category : Social Science
Languages : en
Pages : 265
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Book Description
Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States.
Author:
Publisher:
ISBN:
Category : Journalism
Languages : en
Pages : 942
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Book Description
The fourth estate.
Author: Matt Goulding
Publisher: HarperCollins
ISBN: 0062394142
Category : Cooking
Languages : en
Pages : 239
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Book Description
Winner of the 2017 IACP Award: Literary or Historical Food Writing Gourmand World Cookbook Award Winner: Culinary Travel Amazon Best Book of November (2016): Cookbooks, Food and Wine Financial Times Best Books of 2017: Food and Travel "Goulding is pioneering a new type of writing about food. His last book, Rice, Noodle, Fish,took an immersive approach to Japan that combined travel, social observation and food lore. His new book on Spain offers little cooking advice but an inquisitive foodie intellectual's experience." (Financial Times) Crafted in the same “refreshing” (AP), “inspirational” (Publishers Weekly) and “impeccably observed” (Eater.com) style that drove Rice, Noodle, Fish, Roads & Kingdoms again presents a book that will change the way readers eat and travel abroad. The second in their series of unexpected and delightful gastro-tourism books, Grape, Olive, Pig is a deeply personal exploration of a country where eating and living are inextricably linked. As Anthony Bourdain said: “Any reasonable, sentient person who looks to Spain, comes to Spain, eats in Spain, drinks in Spain, they’re gonna fall in love. Otherwise, there’s something deeply wrong with you.” Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia. Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.
