Cuisines Of The Western World
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Cuisines Of The Western World
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Author : Elizabeth Gordon
language : en
Publisher:
Release Date : 1965
Cuisines Of The Western World written by Elizabeth Gordon and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1965 with International cooking categories.
The Food Of The Western World
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Author : Theodora FitzGibbon
language : en
Publisher:
Release Date : 1976
The Food Of The Western World written by Theodora FitzGibbon and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Cookery categories.
The Food Of The Western World
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Author : Theodora FitzGibbon
language : en
Publisher: Crown
Release Date : 1976
The Food Of The Western World written by Theodora FitzGibbon and has been published by Crown this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Cooking categories.
The Food Of The Western World An Encyclopedia Of Food From Europe And North America Illustrations Prepared By George Morrison
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Author : Theodora FitzGibbon
language : en
Publisher:
Release Date : 1976
The Food Of The Western World An Encyclopedia Of Food From Europe And North America Illustrations Prepared By George Morrison written by Theodora FitzGibbon and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Cooking categories.
Food In World History
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Author : Jeffrey M. Pilcher
language : en
Publisher: Routledge
Release Date : 2006-01
Food In World History written by Jeffrey M. Pilcher and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-01 with Cooking categories.
Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines the globalization of food and explores the political, social and environmental implications of our changing relationship with food. Including numerous case studies from diverse societies and periods, Food in World History examines and focuses on: how food was used to forge national identities in Latin America the influence of Italian and Chinese Diaspora on the US and Latin America food culture how food was fractured along class lines in the French bourgeois restaurant culture and working class cafes the results of state intervention in food production how the impact of genetic modification and food crises has affected the relationship between consumer and product. This concise and readable survey not only presents a simple history of food and its consumption, but also provides a unique examination of world history itself.
Cuisine And Empire
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Author : Rachel Laudan
language : en
Publisher: Univ of California Press
Release Date : 2013-11-21
Cuisine And Empire written by Rachel Laudan and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-21 with Cooking categories.
Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans.
China To Chinatown
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Author : J.A.G. Roberts
language : en
Publisher: Reaktion Books
Release Date : 2004-07-04
China To Chinatown written by J.A.G. Roberts and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-07-04 with Political Science categories.
China to Chinatown tells the story of one of the most notable examples of the globalization of food: the spread of Chinese recipes, ingredients and cooking styles to the Western world. Beginning with the accounts of Marco Polo and Franciscan missionaries, J.A.G. Roberts describes how Westerners’ first impressions of Chinese food were decidedly mixed, with many regarding Chinese eating habits as repugnant. Chinese food was brought back to the West merely as a curiosity. The Western encounter with a wider variety of Chinese cuisine dates from the first half of the 20th century, when Chinese food spread to the West with emigrant communities. The author shows how Chinese cooking has come to be regarded by some as among the world’s most sophisticated cuisines, and yet is harshly criticized by others, for example on the grounds that its preparation involves cruelty to animals. Roberts discusses the extent to which Chinese food, as a facet of Chinese culture overseas, has remained differentiated, and questions whether its ethnic identity is dissolving. Written in a lively style, the book will appeal to food historians and specialists in Chinese culture, as well as to readers interested in Chinese cuisine.
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.
Food Culture In India
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Author : Colleen Taylor Sen Ph.D.
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2004-07-30
Food Culture In India written by Colleen Taylor Sen Ph.D. 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 2004-07-30 with Social Science categories.
The extreme diversity of Indian food culture—including the dizzying array of ingredients and dishes—is made manageable in this groundbreaking reference. India has no national dish or cuisine; however, certain ingredients, dishes, and cooking styles are typical of much of the subcontinent's foodways. There are also common ways of thinking about food. The balanced coverage found herein covers many states ignored by previous food writers. Students will find much of cultural interest here to complement country studies and foodies will discover fresh perspectives. From prehistoric times there has been considerable mixing of cultures and cuisines within India. Today, the endless variations in cuisine reflect religious, community, regional, and economic differences and histories. Sen, a noted author on Indian cuisine, consummately encapsulates the foodways in historical context, including the influence of the British period (the Raj). Among the topics covered are the restrictions of various religions and castes and the northern wheat-based vs. the southern rice-based cuisine, with an extensive review of each regional cuisine with typical meals. She characterizes the only-recent restaurant culture, with mention of Indian fare offered abroad. In addition, the Indian sweet tooth so apparent in the dishes made for many festivals and celebrations is highlighted. The roles of diet and health are also explained, with an emphasis on Ayruveda, which is gaining support in Western countries. A plethora of recipes for different regions and occasions complements the text.
Modern Japanese Cuisine
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Author : Katarzyna Joanna Cwiertka
language : en
Publisher: Reaktion Books
Release Date : 2006
Modern Japanese Cuisine written by Katarzyna Joanna Cwiertka and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Cooking categories.
"Katarzyna Cwiertka shows that key shifts in the Japanese diet were, in many cases, a consequence of modern imperialism. Exploring reforms in home cooking and military catering, wartime food management and the rise of urban gastronomy, she reveals how Japan's pre-modern culinary diversity was eventually replaced by a truly 'national' cuisine - a set of foods and practices with which the majority of Japanese today ardently identify." "The result of more than a decade of research, Modern Japanese Cuisine is a look at the historical roots of one of the world's best cuisines. It includes additional information on the influx of Japanese food and restaurants in Western countries, and how in turn these developments have informed our view of Japanese cuisine. This book is appetizing reading for all those interested in Japanese culture and its influences."--BOOK JACKET.