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Veggie en vegan zitten in de lift. Wereldsterren zoals Ariana Grande, Billie Eilish en Lewis Hamilton bewijzen dat plantaardig eten helemaal niet saai hoeft te zijn. De plantaardige keuken heeft de laatste jaren een gigantische evolutie doorgemaakt: van suffe, smakeloze hapjes naar volledige veggie gastronomische restaurants. Hoe is deze groei ontstaan, en waarom? En hoe laat je groenten, peulvruchten, noten en zaden schitteren op het bord? In dit kookboek leren we (jonge) chefs, leerkrachten en gepassioneerde hobbykoks de kneepjes van het veggie en vegan vak. Met het project ‘Andermaal’ gaven BOS+ en EVA vzw in totaal 58 workshops rond plantaardig koken aan 11 hotelscholen. De lekkerste recepten van die workshops zijn gebundeld in dit boek. We hopen hiermee het culinaire repertoire van de leerlingen, toekomstige chefs en restauranthouders te verbreden. Met onze vork hebben we namelijk een krachtig wapen in handen: elke dag kiezen we minstens drie keer wat we zullen eten. Dat heeft een impact op de planeet en op onze medemens. Met dit boek en deze recepten willen we je niet enkel overtuigen van het belang van duurzame voeding, maar vooral aantonen dat veggie ook gewoon erg lekker is! “De toekomst is plantaardig. Minder vlees is een noodzaak voor ons lichaam én de planeet. Minder vlees eten is heel eenvoudig: je begint met één dag per week geen vlees te eten, en je bouwt langzaam op. Dat is helemaal niet extreem. Ik geloof in minder en beter consumeren.” - Wim Ballieu, tv-chef, oprichter van Balls & Glory en Wim’s Deli

Vegan cooking --- Vegan cooking

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Housekeeping --- cookbooks --- cooks --- food --- cooking

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Gas -- Heating and cooking -- Great Britain --- Gas manufacturing and works -- Great Britain

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Tell me what you eat, and I'll tell you who you are' was the challenge issued by French gastronomist Jean Brillat-Savarin. Champagne is declared a unique emblem of French sophistication and luxury, linked to the myth of its invention by Dom Pérignon. Across the Channel, a cup of sweet tea is recognized as a quintessentially English icon, simultaneously conjuring images of empire, civility, and relentless rain that demands the sustenance and comfort that only tea can provide. How did these tastes develop in the seventeenth century?
Commerce, Food, and Identity in Seventeenth-Century England and France: Across the Channel offers a compelling historical narrative of the relationship between food, national identity, and political economy in the early modern period. These mutually influential relationships are revealed through comparative and transnational analyses of effervescent wine, spices and cookbooks, the development of coffeehouses and cafés, and the 'national sweet tooth' in England and France.

Foods --- Commerce --- Aliments --- Moeurs et coutumes --- Great-Britain --- France --- Manners and customs --- Food --- Great Britain --- History of civilization --- anno 1600-1699 --- England --- Cooking, European --- Primitive societies --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Cookery, European --- European cooking --- History --- HISTORY / Europe / France. --- food, history, commerce, cuisine, early modern. --- Food industry and trade --- Food habits --- Social life and customs. --- Food and society.

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The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He criticises those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasises in this book. The central question that Professor Goody addresses here is why a differentiated 'haute cuisine' has not emerged in Africa, as it has in other parts of the world. His account of cooking in West Africa is followed by a survey of the culinary practices of the major Eurasian societies throughout history - ranging from Ancient Egypt, Imperial Rome and medieval China to early modern Europe - in which he relates the differences in food preparation and consumption emerging in these societies to differences in their socio-economic structures, specifically in modes of production and communication. He concludes with an examination of the world-wide rise of 'industrial food' and its impact on Third World societies, showing that the ability of the latter to resist cultural domination in food, as in other things, is related to the nature of their pre-existing socio-economic structures. The arguments presented here will interest all social scientists and historians concerned with cultural history and social theory.

#SBIB:39A4 --- #SBIB:39A73 --- #SBIB:316.7C124 --- #SBIB:316.7C140 --- Toegepaste antropologie --- Etnografie: Afrika --- Cultuursociologie: gebruiken, zeden en gewoonten --- Cultuursociologie: cultuur en globale samenlevingen --- Cooking --- Food habits --- Cookery --- Cuisine --- Food preparation --- Home economics --- Cookbooks --- Dinners and dining --- Food --- Gastronomy --- Table --- Social aspects --- Social stratification --- Social aspects. --- Habitudes alimentaires --- Aspect social --- Food science --- Social Sciences --- Anthropology