Food People Are the Best People
Author | : |
Publisher | : |
Total Pages | : |
Release | : 2020-12 |
Genre | : |
ISBN | : 9780991443918 |
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Author | : |
Publisher | : |
Total Pages | : |
Release | : 2020-12 |
Genre | : |
ISBN | : 9780991443918 |
Author | : Linda Civitello |
Publisher | : John Wiley & Sons |
Total Pages | : 448 |
Release | : 2011-03-29 |
Genre | : Cooking |
ISBN | : 0470403713 |
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
Author | : Christopher Boffoli |
Publisher | : Workman Publishing Company |
Total Pages | : 260 |
Release | : 2013-09-10 |
Genre | : Humor |
ISBN | : 0761179941 |
Welcome to a world where little people have big personalities. A world that’s upside down and yet weirdly, wonderfully real. A world where Lilliputian thieves poach strawberry seeds. Where it takes a guy with a jackhammer to pop open pistachios. Where skaters fall into a crack in the crème brûlée, and teddy bear cookies congregate with evil intent. Marrying inspired photographs of real food and tiny people with equally inspired captions, photographer Christopher Boffoli creates a smart, funny, quirky vision of what it means to play with your food. The scenes are hilarious and outlandish— a farmer shovels a pasture full of cow pies, aka chocolate chips; hikers pause at a rest stop to take in a magical mushroom forest. And the captions surprise with their cleverness and emotional truth. Of the proudly gesticulating little chef amid the macarons: “Right on cue, Philippe stepped up to take all of the credit.” Of the tiny bather up to her chin in waves of blue Jell-O: “In her continuing search for a husband, Gladys decided it was best to put herself in situations where she needed to be rescued.” Of the broad-shouldered technician spreading condiments on a hot dog: “Gary always uses too much mustard. But no one can say so. It’s a union thing.” Happiness, hope, adventure, pride, love, greed, menace, solitude—it’s our world, seen through a singularly unique and funny lens, in more than 100 scenes from breakfast through dessert.
Author | : Lynn J. Frewer |
Publisher | : Springer Science & Business Media |
Total Pages | : 467 |
Release | : 2013-03-09 |
Genre | : Technology & Engineering |
ISBN | : 3662046016 |
A unique insight into the decision-making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address the fundamental issues related to predicting food choice, consumer behavior and societal trust in quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.
Author | : Michael Schwartz |
Publisher | : Clarkson Potter |
Total Pages | : 258 |
Release | : 2011-02-22 |
Genre | : Cooking |
ISBN | : 0307952169 |
James Beard Award–winning chef, Michael Schwartz now shares the approachable, sought-after recipes that garnered national praise for his Miami restaurant with home cooks everywhere. Michael focuses on sourcing exceptional ingredients and treating them properly—which usually means simply. A salad truly becomes a meal, such as BLT Salad with Maple-Cured Bacon, as do pizzas, pastas, soups, and sandwiches. Snacks aren’t precious bits on toothpicks but hearty, eat-with-your-hands fare that can be mixed and matched, such as Caramelized Onion Dip with Thick-Cut Potato Chips and Crispy Polenta Fries with Spicy Ketchup. Side dishes are adventurous accompaniments that hold up mightily on their own, while the boldly flavored main dishes—from Grilled Wild Salmon Steak with Fennel Hash and Sweet Onion Sauce to Grilled Leg of Lamb with Salsa Verde—come in two sizes: large and extra large, for serving family-style at the table. From simple desserts that riff on classic childhood favorites and flavors, including Banana Toffee Panini, to Michael’s favorite drinks, you’ll have everything you need for the perfect dinner at home. With seventy full-color photographs and abundant ingredient tips to help make the most of what’s freshest at the market, Michael’s Genuine Food is a guide you’ll return to time and time again for meals that will slip everyone into a state of genuine contentment.
Author | : Will Allen |
Publisher | : Avery |
Total Pages | : 301 |
Release | : 2013-07-02 |
Genre | : Biography & Autobiography |
ISBN | : 1592407609 |
Previously published as a Gotham Books hardcover edition.
Author | : Sharon Jacobs |
Publisher | : Xlibris Corporation |
Total Pages | : 224 |
Release | : 2020-08-11 |
Genre | : Health & Fitness |
ISBN | : 1984579142 |
Hi, I’m writing to tell you, that I’m a New Food Person. And, I was inviting you to be a New Food Person also. I eat fruits and vegetables all new, I don’t eat the seeds of them, not cooked, and drink water. I eat only from the plants and trees, of the land, earth, world, and planet. I like to eat all of my foods, of the farms, new the way that they are made solid, still, quiet, kind, with the soil, rain, air, sunlight, and moonlight, all natural. My favorite fruit is the grapefruit, I like tomatoes for vegetables. They are nice to eat, all new garden and farm foods. I like it nice like that. And, I planted a garden, in the yard. If I ate cooked foods, they are vegan with no animals meat, or animals milk, or animals milk foods, in them. I don't eat any animal meat of: cow, chicken, eggs, pig, turkey, bee honey, fish, shrimp, crab, lobster, oyster, lamb, deer, or other animals. I don't drink or eat any animal dairy from cow or goat of: milk, cheese, butter, sour cream, cottage cheese, ice cream, chocolate, yogurt, ranch, or whey. I don’t wear or use any animal leather, feathers, fur, fake fur, or wool:, shirts, vests, pants, belts, shoes, coats, wallets, purses, sofas, chairs, rugs, pillows, comforters, cars, trucks, or motorcycles seats. I wear cotton, linen, fleece, velvet, and vinyl, clothes and shoes. I was thinking that this information, may save your life, or it may save the life of an animal, and make your life nicer, and make your life, more farm friendly. Now that I know this and do this, what could I do to make it better? Share it with you. This is a Spiritual way of living, and being on earth for life. And I was thinking, could you do the same, with all of this health information? I know this will be nice for me, for you, for we, and for the world. This book is inspirational about not eating cooked foods, animals, and eating new foods.
Author | : Audra Ang |
Publisher | : Rowman & Littlefield |
Total Pages | : 301 |
Release | : 2012-10-16 |
Genre | : History |
ISBN | : 0762790407 |
In China, the world’s next superpower, life is comfortable for the fortunate few. For others, it’s a hand-to-mouth struggle for a full stomach, a place to live, wages for work done, and freedom to speak openly. In a place where few things are more important than food, “Have you eaten yet?” is another way of saying hello. After traversing the country and meeting its people, Ang shares her delicious experiences with us. She tells of a clandestine cup of salty yak butter tea with a Tibetan monk during a military crackdown and explains how a fluffy spring onion omelet encapsulates China’s drive for rural development. You’ll have lunch with some of the country's most enduring activists, savor meals with earthquake survivors, and get to know a house cleaner who makes the best fried chicken in all of Beijing. Ang bites into the gaping divide between rich and poor, urban and rural reform, intolerance for dissent, and the growing dissatisfaction with those in power. By serving these topics to us one at a time, To the People, Food Is Heaven provides a fresh perspective beyond the country’s anonymous identity as an economic powerhouse. Ang plates a terrific, wide-ranging feast that is the new China. Have you eaten yet?
Author | : Allison Engel |
Publisher | : Harper Collins |
Total Pages | : 484 |
Release | : 2000-09-05 |
Genre | : Business & Economics |
ISBN | : 0060958375 |
A directory of small businesses specializing in high-quality or unique food products includes descriptions of the people who make them and visiting and ordering information.
Author | : Dave Hoekstra |
Publisher | : Chicago Review Press |
Total Pages | : 486 |
Release | : 2015-10-01 |
Genre | : Cooking |
ISBN | : 1613730624 |
Dr. Martin Luther King Jr. loved the fried catfish and lemon icebox pie at Memphis's Four Way restaurant. Beloved nonagenarian chef Leah Chase introduced George W. Bush to baked cheese grits and scolded Barack Obama for putting Tabasco sauce on her gumbo at New Orleans's Dooky Chase's. When SNCC leader Stokely Carmichael asked Ben's Chili Bowl owners Ben and Virginia Ali to keep the restaurant open during the 1968 Washington, DC, riots, they obliged, feeding police, firefighters, and student activists as they worked together to quell the violence. Celebrated former Chicago Sun-Times columnist Dave Hoekstra unearths these stories and hundreds more as he travels, tastes, and talks his way through twenty of America's best, liveliest, and most historically significant soul food restaurants. Following the "soul food corridor" from the South through northern industrial cities, The People's Place gives voice to the remarkable chefs, workers, and small business owners (often women) who provided sustenance and a safe haven for civil rights pioneers, not to mention presidents and politicians; music, film, and sports legends; and countless everyday, working-class people. Featuring lush photos, mouth-watering recipes, and ruminations from notable regulars such as the Rev. Jesse Jackson, jazz legend Ramsey Lewis, Little Rock Nine member Minnijean Brown, and many others, The People's Place is an unprecedented celebration of soul food, community, and oral history.