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Author: Edilberto N. Alegre
Publisher:
ISBN:
Category : Alcoholic beverages
Languages : en
Pages : 230
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Book Description
Filipino traditional drinks.
Author: Edilberto N. Alegre
Publisher:
ISBN:
Category : Alcoholic beverages
Languages : en
Pages : 230
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Book Description
Filipino traditional drinks.
Author: Doreen G. Fernandez
Publisher: BRILL
ISBN: 9004414797
Category : Social Science
Languages : en
Pages : 234
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Book Description
Tikim: Essays on Philippine Food and Culture by Doreen G. Fernandez is a groundbreaking work that introduces readers to the wondrous history of Filipino foodways. First published by Anvil in 1994, Tikim explores the local and global nuances of Philippine cuisine through its people, places, feasts, and flavors. Doreen Gamboa Fernandez (1934–2002) was a cultural historian, professor, author, and columnist. Her food writing educated and inspired generations of chefs and food enthusiasts in the Philippines and throughout the world. This Brill volume honors and preserves Fernandez’s legacy with a reprinting of Tikim, a foreword by chef and educator Aileen Suzara, and an editor’s preface by historian Catherine Ceniza Choy.
Author: Amy Besa
Publisher: Abrams
ISBN: 1613128088
Category : Cooking
Languages : en
Pages : 801
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Book Description
From the chefs of a popular NYC restaurant, a cookbook celebrating Filipino cuisine’s origins and international influences—includes photos. In the newly revised and updated Memories of Philippine Kitchens, Amy Besa, and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at the cuisine and culture of the Philippines. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine. More than 100 unique recipes, culled from private kitchens and the acclaimed Purple Yam menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.
Author: Mark R. Thompson
Publisher: Routledge
ISBN: 1317485262
Category : Social Science
Languages : en
Pages : 474
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Book Description
The Philippines is a fascinating example of a "poor country democracy" where issues of economic development and poverty, political participation and stability, as well as ethnicity and migration are crucial. The Routledge Handbook of the Contemporary Philippines provides a comprehensive overview of the current political, economic, social, and cultural issues of the country. The Handbook is divided into the following four sections concentrating on a different aspect of the Philippines: domestic politics; foreign relations; economics and social policy; cultures and movements. In terms of domestic politics, chapters discuss clientelism, bossism, dynasties, pork barrel and corruption as well as institutions - the presidency, congress, the judiciary, the civil service, political parties, and civilian-military relations. The Philippines is confronted with many overseas challenges, with the foreign relations section focused on the country’s relationship with China, Japan, and the USA as well as assessing the impact of the Filipino diaspora community around the world. Regarding economics and social policy, authors examine industrial policy, capital flight, microfinance, technocracy, economic nationalism, poverty, social welfare programs, and livelihoods. The final section on Philippine cultures and movements highlights issues of customs, gender, religion, and nationalism while also examining various social and political forces - the peasantry, the middle class, indigenous peoples, NGOs, the left, trade unionism, the women’s movement, and major insurgencies. Written by leading experts in the field, the Handbook provides students, scholars, and policymakers of Southeast Asia with an interdisciplinary resource on the evolving politics, society, and economics of the Philippines.
Author: Robert Ji-Song Ku
Publisher: University of Hawaii Press
ISBN: 0824839218
Category : Social Science
Languages : en
Pages : 306
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Book Description
California roll, Chinese take-out, American-made kimchi, dogmeat, monosodium glutamate, SPAM—all are examples of what Robert Ji-Song Ku calls “dubious” foods. Strongly associated with Asian and Asian American gastronomy, they are commonly understood as ersatz, depraved, or simply bad. In Dubious Gastronomy, Ku contends that these foods share a spiritual fellowship with Asians in the United States in that the Asian presence, be it culinary or corporeal, is often considered watered-down, counterfeit, or debased manifestations of the “real thing.” The American expression of Asianness is defined as doubly inauthentic—as insufficiently Asian and unreliably American when measured against a largely ideological if not entirely political standard of authentic Asia and America. By exploring the other side of what is prescriptively understood as proper Asian gastronomy, Ku suggests that Asian cultural expressions occurring in places such as Los Angeles, Honolulu, New York City, and even Baton Rouge are no less critical to understanding the meaning of Asian food—and, by extension, Asian people—than culinary expressions that took place in Tokyo, Seoul, and Shanghai centuries ago. In critically considering the impure and hybridized with serious and often whimsical intent, Dubious Gastronomy argues that while the notion of cultural authenticity is troubled, troubling, and troublesome, the apocryphal is not necessarily a bad thing: The dubious can be and is often quite delicious. Dubious Gastronomy overlaps a number of disciplines, including American and Asian American studies, Asian diasporic studies, literary and cultural studies, and the burgeoning field of food studies. More importantly, however, the book fulfills the critical task of amalgamating these areas and putting them in conversation with one another. Written in an engaging and fluid style, it promises to appeal a wide audience of readers who seriously enjoys eating—and reading and thinking about—food.
Author: Jean-Paul G. POTET
Publisher: Lulu.com
ISBN: 0244788227
Category : Reference
Languages : en
Pages : 409
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Book Description
This book is the list of printed documents I have collected about the Philippines in general and the Tagalog language in particular. The entries are followed by an index of the themes involved.
Author:
Publisher:
ISBN:
Category : Philippines
Languages : en
Pages : 140
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Book Description
Author: Alan Davidson
Publisher: OUP Oxford
ISBN: 019104072X
Category : Cooking
Languages : en
Pages : 953
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Book Description
the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestl?, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.
Author: Constantino Lendoyro
Publisher:
ISBN:
Category : Tagalog language
Languages : en
Pages : 648
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Book Description
Author: Doreen Fernandez
Publisher:
ISBN:
Category : Cookery, Philippine
Languages : en
Pages : 140
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Book Description
