Listing 1 - 7 of 7 |
Sort by
|
Choose an application
Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.
Choose an application
This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology that developed between the Renaissance and the Revolution. Through close readings and an examination of little-known texts from diverse disciplines, Thomas Parker traces terroir's evolution, providing insight into how gastronomic mores were linked to aesthetics in language, horticulture, and painting and how the French used the power of place to define the natural world, explain comportment, and frame France as a nation.
Terroir --- Wine and wine making --- Viticulture --- History. --- cooking. --- culinary history in france. --- culinary history. --- culinary studies. --- culinary. --- europe. --- food and agriculture in france. --- food and culture. --- food and wine. --- food in france. --- food in french culture. --- frances food regions. --- frances green evolution. --- french culinary. --- french culture. --- french dining. --- french food and wine. --- french food. --- french history. --- french identity. --- french wine. --- gastronomic mores. --- gastronomy. --- geography of food in france. --- regional foods in france.
Choose an application
How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval "fantasy food" rituals-where food was revered as symbol rather than consumed-were continued by early modern writers. The book offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.
Cooking, Japanese --- Food habits --- Food --- Social aspects. --- Social aspects --- Japan --- Social life and customs. --- 1400. --- 1868. --- anthropology. --- asian cultural history. --- asian foods. --- culinary history. --- early modern food. --- early modern japan. --- fantasy food. --- food historians. --- food lovers. --- food rituals. --- food symbolism. --- food. --- gastronomic writings. --- history and food. --- japanese chefs. --- japanese cookbooks. --- japanese cooking styles. --- japanese cuisine. --- japanese culinary history. --- japanese dining customs. --- japanese recipes. --- medieval japan. --- nonfiction account. --- sashimi. --- shogun. --- social history. --- sushi. --- tempura.
Choose an application
How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.
Diet --- Food crops --- academic. --- agriculture. --- american food. --- cooking. --- cuisine. --- culinary history. --- culinary. --- cultural history. --- cultural studies. --- culture. --- farm to table. --- food and drink. --- food history. --- food. --- hickory nuts. --- maple syrup. --- northern california. --- personal. --- regional cuisine. --- regional culture. --- regional foods. --- regional. --- scholarly. --- shagbark. --- social history. --- social studies. --- sommelier. --- terroir. --- traditional cuisine. --- traditional foods. --- vermont. --- wine lover. --- wine. --- wisconsin.
Choose an application
In a world that sought to reduce Mexican immigrants to invisible labor, the Nayarit was a place where people could become visible once again, where they could speak out, claim space, and belong. In 1951, Doña Natalia Barraza opened the Nayarit, a Mexican restaurant in Echo Park, Los Angeles. With A Place at the Nayarit, historian Natalia Molina traces the life's work of her grandmother, remembered by all who knew her as Doña Natalia--a generous, reserved, and extraordinarily capable woman. Doña Natalia immigrated alone from Mexico to L.A., adopted two children, and ran a successful business. She also sponsored, housed, and employed dozens of other immigrants, encouraging them to lay claim to a city long characterized by anti-Latinx racism. Together, the employees and customers of the Nayarit maintained ties to their old homes while providing one another safety and support. The Nayarit was much more than a popular eating spot: it was an urban anchor for a robust community, a gathering space where ethnic Mexican workers and customers connected with their patria chica (their "small country"). That meant connecting with distinctive tastes, with one another, and with the city they now called home. Through deep research and vivid storytelling, Molina follows restaurant workers from the kitchen and the front of the house across borders and through the decades. These people's stories illuminate the many facets of the immigrant experience: immigrants' complex networks of family and community and the small but essential pleasures of daily life, as well as cross-currents of gender and sexuality and pressures of racism and segregation. The Nayarit was a local landmark, popular with both Hollywood stars and restaurant workers from across the city and beloved for its fresh, traditionally prepared Mexican food. But as Molina argues, it was also, and most importantly, a place where ethnic Mexicans and other Latinx L.A. residents could step into the fullness of their lives, nourishing themselves and one another. A Place at the Nayarit is a stirring exploration of how racialized minorities create a sense of belonging. It will resonate with anyone who has felt like an outsider and had a special place where they felt like an insider.
Immigrants --- Mexican American neighborhoods --- Mexican Americans --- Restaurants --- Social life and customs. --- Social lifeand customs. --- Barraza, Natalia, --- Nayarit (Restaurant : Los Angeles, Calif.) --- Echo Park (Los Angeles, Calif.) --- 1950s. --- 1960s. --- Los Angeles history. --- Mexican immigration. --- Southern California. --- agricultural labor. --- citizenship. --- culinary history. --- discrimination. --- family. --- food politics. --- gentrification. --- intergenerational. --- placemaking. --- post war. --- race. --- restaurant employees. --- segregation. --- undocumented.
Choose an application
In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnación Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero español (The Spanish Cook), Encarnación's Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio food-Mexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo's cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today. Of some three hundred of Pinedo's recipes included here-a mixture of Basque, Spanish, and Mexican-many are variations on traditional dishes, such as chilaquiles, chiles rellenos, and salsa (for which the cook provides fifteen versions). Whether describing how to prepare cod or ham and eggs (a typical Anglo dish labeled "huevos hipócritas"), Pinedo was imparting invaluable lessons in culinary history and Latino culture along with her piquant directions. In addition to his lively, clear translation, Dan Strehl offers a remarkable view of Pinedo's family history and of the material and literary culture of early California cooking. Prize-winning journalist Victor Valle puts Pinedo's work into the context of Hispanic women's testimonios of the nineteenth century, explaining how the book is a deliberate act of cultural transmission from a traditionally voiceless group.
Cooking, Mexican. --- Cookbooks --- Cooking --- Cookery --- Cuisine --- Food preparation --- Food science --- Home economics --- Dinners and dining --- Food --- Gastronomy --- Table --- Cook-books --- Recipe books --- Books --- Cookery, Mexican --- Mexican cooking --- 19th century. --- american cuisine. --- americana. --- basque recipes. --- california cuisine. --- california food. --- california. --- cook in the kitchen. --- cookbooks. --- cuisine. --- culinary history. --- encarnacion pinedo. --- food and culture. --- food lovers. --- food writing. --- food. --- foodies. --- hispanic influence. --- historical cookbooks. --- home cooks. --- mexican cuisine. --- mexican food. --- mexican recipes. --- nonfiction. --- past cultures. --- recipe book. --- regional cuisine. --- restaurant settings. --- spanish recipes. --- traditional cooking.
Choose an application
The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.
Cooking, Roman. --- Dinners and dining --- Cookery, Roman --- Roman cooking --- History. --- cookbook. --- cookbooks. --- cooking made easy. --- cooking. --- culinary history. --- culinary. --- customs. --- easy to read. --- engaging. --- enthic foods. --- essential flavors. --- food and wine. --- food lovers. --- food prep. --- frugal people. --- herbs. --- historical. --- history of italian cooking. --- history. --- how to cook. --- italian cooking. --- italian food. --- italian history. --- kitchen setting. --- lamb. --- lazio. --- lively. --- modern cuisine. --- olive oil. --- ordinary people. --- page turner. --- pork. --- recipes. --- regional cooking. --- regional interest. --- retrospective. --- ricotta. --- rome. --- social history. --- social sciences. --- traditions.
Listing 1 - 7 of 7 |
Sort by
|