Asian Dining Rules
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Asian Dining Rules
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Author : Steven A. Shaw
language : en
Publisher: Harper Collins
Release Date : 2008-10-08
Asian Dining Rules written by Steven A. Shaw and has been published by Harper Collins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-10-08 with Cooking categories.
Most Asian restaurants are really two restaurants: one where outsiders eat, and one where insiders dine. So how can you become an insider and take full advantage of Asian cuisines? In this indispensable guide, dining expert Steven A. Shaw proves that you don't have to be Asian to enjoy a VIP experience—you just have to eat like you are. Through entertaining and richly told anecdotes and essays, Asian Dining Rules takes you on a tour of Asian restaurants in North America, explaining the cultural and historical background of each cuisine—Japanese, Chinese, Southeast Asian, Korean, and Indian—and offering an in-depth survey of these often daunting foodways. Here are suggestions for getting the most out of a restaurant visit, including where to eat, how to interact with the staff, be treated like a regular, learn to eat outside the box, and order special off-menu dishes no matter your level of comfort or knowledge. Steven Shaw—intrepid reporter, impeccable tastemaker, and eater extraordinaire—is the perfect dining companion to accompany you on your journey to find the best Asian dining experience, every time.
Asian Cuisines
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Author : E. N. Anderson
language : en
Publisher: Berkshire Publishing Group
Release Date : 2018-04-30
Asian Cuisines written by E. N. Anderson and has been published by Berkshire Publishing Group this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-04-30 with Cooking categories.
Sushi, kimchi, baklava, and tofu once seemed exotic. These Asian foods have made their way around the world. But how representative are they of their home cuisines? Asian Cuisines: Food Culture from East Asia to Turkey and Afghanistan covers the food history, food culture, and food science of the world’s largest and most diverse continent, not only East, Southeast, and South Asia, but also Central and West Asia, including the countries that straddle Asia and the Middle East. Contributors to Asian Cuisines include renowned scholars E. N. Anderson, Paul D. Buell, and Darra Goldstein. A glossary provides a quick overview of culinary terms specific to the cuisines. Chapters discuss local ingredients and dishes, and look at the connection between food and social, political, economic, and cultural developments. Each article comes with an easy-to-make recipe to give readers a taste of more than a dozen tantalizing and varied cuisines. This compact volume will be valuable in food studies programs and fills a unique spot on the shelf of anyone who loves to explore the meanings and flavors of world cuisines.
Dear Girls
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Author : Ali Wong
language : en
Publisher: Canongate Books
Release Date : 2019-10-17
Dear Girls written by Ali Wong and has been published by Canongate Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-17 with Biography & Autobiography categories.
'You'll laugh like a drain' Stylist Dear Girls is Ali Wong's collection of heartfelt and hilarious letters to her daughters covering everything they need to know in life, like the unpleasant details of dating, how to be a working mum in a male-dominated profession and how she trapped their dad. She shares the wisdom she’s learned from a life in comedy and reveals stories from her life off stage, including the brutal single life in New York (and the inevitable confrontation with erectile dysfunction), reconnecting with her roots (and drinking snake blood) in Vietnam and parenting war stories. Ali Wong’s letters are absurdly funny, surprisingly moving and enlightening (and gross) for all.
South East Asian Food
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Author : Rosemary Brissenden
language : en
Publisher: Hardie Grant Publishing
Release Date : 2003
South East Asian Food written by Rosemary Brissenden and has been published by Hardie Grant Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Cooking categories.
This selection of recipes will show you the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, aromatic Indonesian curries to exquisite Malaysian sambals. With the help of the author's clear and easy-to-follow instructions and her knowledge of the local foods, you'll be able to recreate these delightful, fragrant dishes in your own kitchen.
Chinese Soul Food
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Author : Hsiao-Ching Chou
language : en
Publisher: Sasquatch Books
Release Date : 2018-01-30
Chinese Soul Food written by Hsiao-Ching Chou and has been published by Sasquatch Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-30 with Cooking categories.
Any kitchen can be a Chinese kitchen with these 80 easy homestyle recipes—plus tips and techniques for cooking with a wok, stocking your pantry, making rice, and more Chinese food is more popular than any other cuisine and yet it often intimidates North American home cooks. Chinese Soul Food draws cooks into the kitchen with recipes that include sizzling potstickers, simply but delicious stir-fries, saucy braises, and soups that bring comfort with a sip. These are dishes that feed the belly and speak the universal language of "mmm!" In Chinese Soul Food, you'll find approachable recipes and plenty of tips for favorite homestyle Chinese dishes, such as red-braised pork belly, dry-fried green beans, braised-beef noodle soup, green onion pancakes, garlic eggplant, and the author's famous potstickers, which consistently sell out her cooking classes in Seattle. You will also find helpful tips and techniques, such as caring for and using a wok and how to cook rice properly, as well as a basic Chinese pantry list that also includes acceptable substitutions, making it even simpler for the busiest among us to cook their favorite Chinese dishes at home. Recipes are streamlined to minimize the fear factor of unfamiliar ingredients and techniques, and home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals.
The Global Etiquette Guide To Asia
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Author : Dean Foster
language : en
Publisher: Wiley
Release Date : 2000-05-24
The Global Etiquette Guide To Asia written by Dean Foster and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-05-24 with Business & Economics categories.
Everything You Need to Know for Business and Travel Success The Global Etiquette Guide to Asia * Country to country protocols and customs * International business musts and faux pas * Dining, hosting, gift giving, and more * Cross-cultural exploration The Global Etiquette Series Did you know: * In Indonesia, you should always present your business card withboth hands? * You might offend your Japanese hosts by refilling your ownteacupat dinner or forgetting to refill theirs? In today s high-stakes, highly charged international businessworld, you simply can t afford a misunderstood gesture, anill-placed word, or a misinformed judgment. The Global EtiquetteGuide to Asia shows both business and leisure travelers how tounderstand, appreciate, and manage as well as maximize the benefitsof the myriad cultural differences that can exist between you andyour Asian business hosts. This fact-filled cultural guidebook provides detailed adviceon: Dining Drinking Speaking Eye contact Hailing a taxi Dress Negotiating Gift giving Conducting a meeting Tipping Holidays Dealing with authorities Just as customs vary greatly between Asia and the West, so do theyvary among the diverse nations of Asia. What is proper and expectedin Malaysia, for example, may be a deal-breaker in India. TheGlobal Etiquette Guide to Asia will familiarize you with thecustoms, habits, tastes, and mores of every key Asian nation overforty in all and help you guarantee the mutual respect andacceptance that are vital for keeping every international businessrelationship agreeable, effective, and successful. Wiley s GlobalEtiquette Series provides the practical information you need totravel and conduct business in foreign countries and cultures. Eacheasy-to-navigate reference book is filled with helpful hints, do sand don ts, and other rules of the road for travelers of all types.
Asian American Food Culture
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Author : Alice L. McLean
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2015-04-28
Asian American Food Culture written by Alice L. McLean and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-04-28 with Social Science categories.
Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture. Since the late 18th century, Asian immigrants to the United States have brought their influences to bear on American culture, yielding a rich, varied, and nuanced culinary landscape. The past 50 years have seen these contributions significantly amplified, with the rise of globalization considerably blurring the boundaries between East and West, giving rise to fusion foods and transnational ingredients and cooking techniques. The Asian American population grew from under 1 million in 1960 to an estimated 19.4 million in 2013. Three-quarters of the Asian American population in 2012 was foreign-born, a trend that ensures that Asian cuisines will continue to invigorate and enrich the United States food culture. This work focuses on the historical trajectory that led to this remarkable point in Asian American food culture. In particular, it charts the rise of Asian American food culture in the United States, beginning with the nation's first Chinese "chow chows" and ending with the successful campaign of Indochina war refugees to overturn the Texas legislation that banned the cultivation of water spinach—a staple vegetable in their traditional diet. The book focuses in particular on the five largest immigrant groups from East and Southeast Asia—those of Chinese, Japanese, Korean, Filipino, and Vietnamese descent. Students and food enthusiasts alike now have a substantial resource to turn to besides ethnic cookbooks to learn how the cooking and food culture of these groups have altered and been integrated into the United States foodscape. The work begins with a chronology that highlights Asian immigration patterns and government legislation as well as major culinary developments. The book's seven chapters provide an historical overview of Asian immigration and the development of Asian American food culture; detail the major ingredients of the traditional Asian diet that are now found in the United States; introduce Asian cooking philosophies, techniques, and equipment as well as trace the history of Asian American cookbooks; and outline the basic structure and content of traditional Asian American meals. Author Alice L. McLean's book also details the rise of Chinese, Japanese, Korean, Filipino, and Vietnamese restaurants in the United States and discusses the contemporary dining options found in ethnic enclaves; introduces celebratory dining, providing an overview of typical festive foods eaten on key occasions; and explores the use of food as medicine among Asian Americans.
Chopstick Cinema
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Author : Celeste Heiter
language : en
Publisher: ThingsAsian Press
Release Date : 2013-10-15
Chopstick Cinema written by Celeste Heiter and has been published by ThingsAsian Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-15 with Cooking categories.
Explore the Far East from the comfort of home through the cuisines of ten Asian countries, paired with movies by some of Asia’s most visionary filmmakers. With Asian food and film blogger Celeste Heiter as your guide, and Chopstick Cinema as your culinary and cinematic passport, savor the delicacy of Vietnamese Crab-Filled Summer Rolls as you inhale the intoxicating Scent of Green Papaya; relive the bone-chilling saga of a haunted village over a steaming dish of Pad Thai; spend a contemplative evening on a serene lake in a floating Buddhist temple as you nibble on Korean Kim Bap and Mandu Dumplings; feast on Samosas and Chicken Vindaloo while cheering a rag-tag team of Indian locals in a cricket match against the British raj; or spend a summer in rural Cambodia to learn the true meaning of a simple bowl of rice. Based on her belief that anyone with basic cooking skills can prepare an authentic Asian meal using ingredients that are readily available at almost any well-stocked food market, Celeste has selected her favorite Asian dishes from among the hundreds of recipes featured on her Chopstick Cinema blog. The menu for each country is a collection of ten dishes: nibbles, cold and hot appetizers, soup, salad, noodles, main course, two side dishes, and dessert, along with a shopping guide and online sources for hard-to-find ingredients; followed by a review of Celeste’s favorite film from each country, and recommendations for several alternate films. With a pair of chopsticks in one hand, and your remote control in the other, satisfy your appetite for Asian food and adventure that’s sure to be as memorable as the real thing.
Dubious Gastronomy
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Author : Robert Ji-Song Ku
language : en
Publisher: University of Hawaii Press
Release Date : 2013-12-31
Dubious Gastronomy written by Robert Ji-Song Ku and has been published by University of Hawaii Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-31 with Social Science categories.
California roll, Chinese take-out, American-made kimchi, dogmeat, monosodium glutamate, SPAM—all are examples of what Robert Ji-Song Ku calls “dubious” foods. Strongly associated with Asian and Asian American gastronomy, they are commonly understood as ersatz, depraved, or simply bad. In Dubious Gastronomy, Ku contends that these foods share a spiritual fellowship with Asians in the United States in that the Asian presence, be it culinary or corporeal, is often considered watered-down, counterfeit, or debased manifestations of the “real thing.” The American expression of Asianness is defined as doubly inauthentic—as insufficiently Asian and unreliably American when measured against a largely ideological if not entirely political standard of authentic Asia and America. By exploring the other side of what is prescriptively understood as proper Asian gastronomy, Ku suggests that Asian cultural expressions occurring in places such as Los Angeles, Honolulu, New York City, and even Baton Rouge are no less critical to understanding the meaning of Asian food—and, by extension, Asian people—than culinary expressions that took place in Tokyo, Seoul, and Shanghai centuries ago. In critically considering the impure and hybridized with serious and often whimsical intent, Dubious Gastronomy argues that while the notion of cultural authenticity is troubled, troubling, and troublesome, the apocryphal is not necessarily a bad thing: The dubious can be and is often quite delicious. Dubious Gastronomy overlaps a number of disciplines, including American and Asian American studies, Asian diasporic studies, literary and cultural studies, and the burgeoning field of food studies. More importantly, however, the book fulfills the critical task of amalgamating these areas and putting them in conversation with one another. Written in an engaging and fluid style, it promises to appeal a wide audience of readers who seriously enjoys eating—and reading and thinking about—food.
Moral Foods
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Author : Angela Ki Che Leung
language : en
Publisher: University of Hawaii Press
Release Date : 2020-02-29
Moral Foods written by Angela Ki Che Leung and has been published by University of Hawaii Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-02-29 with Social Science categories.
Moral Foods: The Construction of Nutrition and Health in Modern Asia investigates how foods came to be established as moral entities, how moral food regimes reveal emerging systems of knowledge and enforcement, and how these developments have contributed to new Asian nutritional knowledge regimes. The collection’s focus on cross-cultural and transhistorical comparisons across Asia brings into view a broad spectrum of modern Asia that extends from East Asia, Southeast Asia, to South Asia, as well as into global communities of Western knowledge, practice, and power outside Asia. The first section, “Good Foods,” focuses on how food norms and rules have been established in modern Asia. Ideas about good foods and good bodies shift at different moments, in some cases privileging local foods and knowledge systems, and in other cases privileging foreign foods and knowledge systems. The second section, “Bad Foods,” focuses on what makes foods bad and even dangerous. Bad foods are not simply unpleasant or undesirable for aesthetic or sensory reasons, but they can hinder the stability and development of persons and societies. Bad foods are symbolically polluting, as in the case of foreign foods that threaten not only traditional foods, but also the stability and strength of the nation and its people. The third section, “Moral Foods,” focuses on how themes of good versus bad are embedded in projects to make modern persons, subjects, and states, with specific attention to the ambiguities and malleability of foods and health. The malleability of moral foods provides unique opportunities for understanding Asian societies’ dynamic position within larger global flows, connections, and disconnections. Collectively, the chapters raise intriguing questions about how foods and the bodies that consume them have been valued politically, economically, culturally, and morally, and about how those values originated and evolved. Consumers in modern Asia are not simply eating to satisfy personal desires or physiological needs, but they are also conscripted into national and global statemaking projects through acts of ingestion. Eating, then, has become about fortifying both the person and the nation.