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Author: Sonal Ved
Publisher: Penguin/Viking
ISBN: 9780670092406
Category : History
Languages : en
Pages : 0
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Book Description
Did the European traders come before the Arab conquerors? Can you say cinnamon is an Indian spice even though it first grew in Sri Lanka on the Indian subcontinent? What are the origins of chutney and samosa or of the fruit punch, and how are they connected to India? Who taught us how to make ladi pav, and how did the Burmese khow suey land up on the wedding menus of Marwaris? In Whose Samosa Is It Anyway the author tries to find an answer to the most basic questions about Indian food only to conclude that there is no such thing as a definitive Indian cuisine and that there are as many hyper-local Indian cuisines as there are Indian states.
Author: Sonal Ved
Publisher: Penguin/Viking
ISBN: 9780670092406
Category : History
Languages : en
Pages : 0
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Book Description
Did the European traders come before the Arab conquerors? Can you say cinnamon is an Indian spice even though it first grew in Sri Lanka on the Indian subcontinent? What are the origins of chutney and samosa or of the fruit punch, and how are they connected to India? Who taught us how to make ladi pav, and how did the Burmese khow suey land up on the wedding menus of Marwaris? In Whose Samosa Is It Anyway the author tries to find an answer to the most basic questions about Indian food only to conclude that there is no such thing as a definitive Indian cuisine and that there are as many hyper-local Indian cuisines as there are Indian states.
Author: Rachel Louise Martin
Publisher: Vanderbilt University Press
ISBN: 082650177X
Category : History
Languages : en
Pages : 249
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Book Description
These days, hot chicken is a “must-try” Southern food. Restaurants in New York, Detroit, Cambridge, and even Australia advertise that they fry their chicken “Nashville-style.” Thousands of people attend the Music City Hot Chicken Festival each year. The James Beard Foundation has given Prince’s Chicken Shack an American Classic Award for inventing the dish. But for almost seventy years, hot chicken was made and sold primarily in Nashville’s Black neighborhoods—and the story of hot chicken says something powerful about race relations in Nashville, especially as the city tries to figure out what it will be in the future. Hot, Hot Chicken recounts the history of Nashville’s Black communities through the story of its hot chicken scene from the Civil War, when Nashville became a segregated city, through the tornado that ripped through North Nashville in March 2020.
Author: Maude Barlow
Publisher: ECW Press
ISBN: 1773054279
Category : Political Science
Languages : en
Pages : 140
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Book Description
“Maude Barlow is one of our planet’s greatest water defenders.” — Naomi Klein, bestselling author of This Changes Everything and The Shock Doctrine The Blue Communities Project is dedicated to three primary things: that access to clean, drinkable water is a basic human right; that municipal and community water will be held in public hands; and that single-use plastic water bottles will not be available in public spaces. With its simple, straightforward approach, the movement has been growing around the world for a decade. Today, Paris, Berlin, Bern, and Montreal are just a few of the cities that have made themselves Blue Communities. In Whose Water Is It, Anyway?, renowned water justice activist Maude Barlow recounts her own education in water issues as she and her fellow grassroots water warriors woke up to the immense pressures facing water in a warming world. Concluding with a step-by-step guide to making your own community blue, Maude Barlow’s latest book is a heartening example of how ordinary people can effect enormous change.
Author: Jeffrey Steingarten
Publisher: Vintage
ISBN: 0307797821
Category : Cooking
Languages : en
Pages : 529
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Book Description
Funny, outrageous, passionate, and unrelenting, Vogue's food writer, Jeffrey Steingarten, will stop at nothing, as he makes clear in these forty delectable pieces. Whether he is in search of a foolproof formula for sourdough bread (made from wild yeast, of course) or the most sublime French fries (the secret: cooking them in horse fat) or the perfect piecrust (Fannie Farmer--that is, Marion Cunningham--comes to the rescue), he will go to any length to find the answer. At the drop of an apron he hops a plane to Japan to taste Wagyu, the hand-massaged beef, or to Palermo to scale Mount Etna to uncover the origins of ice cream. The love of choucroute takes him to Alsace, the scent of truffles to the Piedmont, the sizzle of ribs on the grill to Memphis to judge a barbecue contest, and both the unassuming and the haute cuisines of Paris demand his frequent assessment. Inevitably these pleasurable pursuits take their toll. So we endure with him a week at a fat farm and commiserate over low-fat products and dreary diet cookbooks to bring down the scales. But salvation is at hand when the French Paradox (how can they eat so richly and live so long?) is unearthed, and a "miraculous" new fat substitute, Olestra, is unveiled, allowing a plump gourmand to have his fill of fat without getting fatter. Here is the man who ate everything and lived to tell about it. And we, his readers, are hereby invited to the feast in this delightful book.
Author: Chet Morelli
Publisher: iUniverse
ISBN: 0595433677
Category : Philosophy
Languages : en
Pages : 64
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Book Description
In the non-fictional essay Whose Time Is It Anyway?, a Christian man gives you his introspective view of the past, present, and future, and how time plays an immense role in how history is written. Author Chet Morelli encourages you to think about and ask yourself many questions as he shares his research on our human ancestors and the resulting inquiries he has discovered in the process. Such questions include, what happens when we die? and has the human race been on Earth for millions of years or just a few thousand? He not only looks into the past but also the present as he explores whether our fast-paced society may have caused our government leaders to make the wrong choices. He also takes an in-depth look into the mind of today's man. Morelli touches on the future as he contemplates the possibility of World War III and what role the three largest religions may play in deciding the important historical events of the coming years. Whose Time Is it Anyway? will help you reflect on our human experience and how time relates to the questions where have we been?, where are we now?, and where are we going? Only time will tell
Author: Holly Hughes
Publisher: Da Capo Lifelong Books
ISBN: 0738220191
Category : Cooking
Languages : en
Pages : 406
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Book Description
"Browse, read a bit, browse some more, and then head for the kitchen."--Hudson Valley News From small-town bakeries to big city restaurants, Best Food Writing offers a bounty of everything in one place. For eighteen years, Holly Hughes has scoured both the online and print world to serve up the finest collection of food writing. This year, Best food Writing delves into the intersection of fine dining and food justice, culture and ownership, tradition and modernity; as well as profiles on some of the most fascinating people in the culinary world today. Once again, these standout essays--compelling, hilarious, poignant, illuminating--speak to the core of our hearts and fill our bellies. Whether you're a fan of Michel Richard or Guy Fieri--or both--there's something for everyone here. Take a seat and dig in.
Author: Mary Lou Kownacki
Publisher: Orbis Books
ISBN: 1608330508
Category : Religion
Languages : en
Pages : 207
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Book Description
Many centuries ago the ancient Desert Fathers and Mothers moved into the wilderness to leave behind the compulsions of the world and draw near to God. For Mary Lou Kownacki, a Benedictine nun and long-time peacemaker, her wilderness is the inner-city of Erie, Pennsylvania, surrounded by poor families trying to survive and keep hope alive in the midst of drugs, violence, and despair. From this outpost on the margins, she observes the world in poetic meditations, written with the passion of a prophet and the heart of a mystic. "I write about days when spiritual security, not fear, was a neighborhood's gift to children. I write about the sin of ignoring those who have the same needs we all do but no way to satisfy them. It is one way of trying to stretch my monk's robe until it embraces the suffering world."
Author: Sonal Ved
Publisher: Black Dog & Leventhal
ISBN: 0316415774
Category : Cooking
Languages : en
Pages : 496
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Book Description
Open a continent of flavors with Tiffin, an extraordinarily beautiful cookbook that focuses on India's regional diversity. Named a New York Times 'Best Cookbook' of the year, it won three Gourmand World Cookbook Awards including 'Best Indian Cookbook.' Packed with gorgeous photographs and illustrations to make your mouth water, Tiffin unlocks the rich diversity of regional Indian cuisine for the home cook. Featuring more than 500 recipes are organized by region and then by course, Tiffin includes: vegetarian dishes hearty meat-filled dinners scrumptious seafood 10-minute dazzling appetizers impossibly easy homemade breads exotic desserts Even cooling complementary beverages Award-winning chef Floyd Cardoz writes in the foreword, "I love Indian cuisine, the variety it offers, the cooking techniques, and the use of flavor and texture. I want the world to enjoy and celebrate this multiplicity in food that India has to offer." Compiled and explicated by an experienced Indian cookery expert, Sonal Ved, these authentic dishes are rarely found in other cookbooks. Bon Appetit praises: "[Tiffin is] the kind of book I'll keep picking up and referring back to, learning something new about Indian cuisine every time."
Author: C. Edward Good
Publisher:
ISBN: 9781567315769
Category : English language
Languages : en
Pages : 452
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Book Description
In [this book] you will learn all about the parts of grammar, but more importantly how to put them together - work words, glue words, chunks of words, helpers, and trouble-makers. [The book] will teach you to communicate with clarity and precision. As you learn the logic behind the rules of grammar, you'll find it easy to obey them. You'll become the master of: perfect progressives; gender concealers; word substitutes; working words and helping words; joiners and gluers; phrases and clauses; points of punctuation; avoiding common mistakes; how to put all your words together in the clearest, most powerful way. -Dust jacket.
Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 1416556370
Category : Cooking
Languages : en
Pages : 898
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Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
