Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati-pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. Encyclopedia of Pasta, illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals.

Pasta products --- Cooking (Pasta) --- Cookery (Macaroni) --- Cookery (Pasta) --- Cooking (Lasagna) --- Cooking (Noodles) --- Cooking (Spaghetti) --- Cooking (Vermicelli) --- Cooking with pasta --- Italian paste products --- Macaroni products --- Semolina products --- Alimentary paste products --- Wheat products --- History. --- Use in cooking --- Pâtes alimentaires --- Cuisine (Pâtes alimentaires) --- Encyclopedias. --- Encyclopédies --- Histoire --- Pasta products -- Italy -- Encyclopedias.. --- Pasta products -- Italy -- History.. --- Cooking (Pasta). --- cookbook. --- cookbooks italian. --- cooking. --- family recipes. --- food and culture. --- food and diet. --- food lovers. --- food prep. --- food reference. --- food scholars. --- food. --- geographical. --- gnocchi. --- historical. --- history of food. --- history of pasta. --- home cooks. --- illustrated. --- italian pasta. --- italy. --- kitchen setting. --- mediterranean foods. --- nonfiction. --- oral histories. --- pasta lovers. --- pasta recipes. --- pasta. --- preparation techniques. --- ravioli. --- regional cuisine. --- spaghetti. --- staple food. --- strascinati. --- tagliatelle. --- vincisgrassi.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This Special Issue addresses relations between tourism activities, smart specialization strategies, and sustainable development at different territorial levels, including the local, regional, national, and international. Framed by appropriate conceptual frameworks to define the contemporary dynamics of innovation in tourism, case studies supported by advanced quantitative methods and developed in rural and urban areas of Asia, Europe, and Africa are presented and discussed. The concept of smart specialization inspires the formulation of regional innovation policies and strategies, emphasizing the importance of endogenous resources and existing territorial capabilities. By exploring the diversity and variety of each economy to develop inter-sectoral relations, this approach aims at promoting the creation of spillover effects of innovation processes supported by adequate key enabling technologies, potentially leading to the sustainable development of places, regions, and countries. As an activity that mobilizes contributions from different economic sectors, tourism may play a central role in such strategies. As described and discussed in this Special Issue, aspects related to the creative sectors of economies, information and communication technologies, traditional products and lifestyles, food production, or diverse cultural values can be mobilized to generate innovative and sustainable solutions for tourism development.

Technology: general issues --- traditional and regional products --- gastronomy tourism --- regional cuisine --- Trabzon --- Podhale region --- sustainable livelihoods --- rural ecological environment --- rural tourism --- smart specialization --- livelihood sustainability index --- rural revitalization strategy --- innovation --- indicators --- governance --- sustainability --- competitiveness --- destination --- life-cycle --- tourism cooperation --- China-ASEAN --- cooperation structure --- driving factors --- regional tourism --- Islamic finance --- halal tourism --- fuzzy numbers --- TOPSIS --- cultural mediating effects --- halal industry --- relatedness --- proximity --- network --- specialization --- panel data --- visual impairment --- smart tourism --- mobile application --- gamification --- experience design --- social sustainability --- disability equality --- accessible tourism for all --- smart tourism technology experience --- tourist satisfaction --- happiness --- revisit intention --- nature interpretation --- visitor codes --- orientation signage --- tour guiding --- visitor management --- Maasai Mara --- sustainable tourism development --- tourism policy --- sustainability indicators --- cluster analysis --- factor analysis --- Mediterranean --- DPSIR