Desi Flavors
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Desi Flavors
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Author : Rafia Shujaat
language : en
Publisher:
Release Date : 2015-03-06
Desi Flavors written by Rafia Shujaat and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-06 with Cooking categories.
Desi Flavors is a book of recipes we have cooked day after day in our kitchen. I have learned a lot of cooking during my travelling to different countries and living with people of different cultures from South Asia. This is the first step to share all those memories of cooking and sharing food with you.
Flavors From Home
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Author : Aimee Zaring
language : en
Publisher: University Press of Kentucky
Release Date : 2015-03-20
Flavors From Home written by Aimee Zaring and has been published by University Press of Kentucky this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-20 with Cooking categories.
Recipes from Hungary, Vietnam, Bosnia, Bhutan, and more that “document the international language of all people―food and cooking” (Maggie Green, author of The Kentucky Fresh Cookbook). Each year, the United States legally resettles refugees who have fled their homelands, driven out by violence or persecution. As they and their families struggle to adapt to a new culture, the kitchen often becomes one of the few places where they are able to return “home”—finding comfort in an unfamiliar land, retaining their customs, reconnecting with their past, and preserving a sense of identity. In Flavors from Home, Aimee Zaring shares fascinating, moving stories of courage, perseverance, and self-reinvention from Kentucky’s resettled refugees. Each chapter features a different person or family and includes carefully selected recipes from places like Cuba, Iraq, Iran, and Somalia. These traditional dishes have nourished both body and soul for people like Huong “CoCo” Tran, who fled South Vietnam in 1975 when Communist troops invaded Saigon, or Kamala Pati Subedi, who was stripped of his citizenship and forced out of Bhutan because of political and religious persecution. Whether shared at farmers’ markets, restaurants, community festivals, or simply among friends and neighbors, these dishes contribute to the ongoing evolution of American comfort food just as the refugees themselves are redefining what it means to be American. Featuring more than forty recipes from around the globe, Flavors from Home reaches across the table to explore the universal language of food. “Scrumptious . . . In addition to accessible culinary instruction on an array of global recipes, readers receive the vivid life histories of the cooks themselves. What comes through most poignantly is the resilience and hope of these cooks―people who change the place they’ve come to as much as they are changed by it.” ―Neela Vaswani, author of You Have Given Me a Country
Desi Bakes
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Author : HETAL. VASAVADA
language : en
Publisher: Hardie Grant North America
Release Date : 2024-10
Desi Bakes written by HETAL. VASAVADA and has been published by Hardie Grant North America this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-10 with Cooking categories.
"A new world of over-the-top glamour and bling awaits home bakers and industry pros alike who wish to build on their knowledge of Indian flavors and traditions with Desi Bakes. Author Hetal Vasavada has wowed her followers all over the world with vibrant, colorful sweets that meld traditional Indian flavors with Western baking techniques. Hetal's newest book brings decorating inspiration, and recipe adjustments for gluten-free, egg-free, and vegan treats to an audience looking to create eye-catching mithai, sweets, shared on special occasions, and explore traditional Indian holidays through a new lens. Think Saffron Madeleines, Chai Masala Marshmallows, and Malai Kulfi Cream Puffs. Learn what to bring to a friend's Diwali celebration, how to use leftover besan ki burfi in Muddy Buddies or Crispy Rice Treats, and how to mirror beautiful Indian textiles with icing on cookies. From cookies, to cakes, to puddings, frozen desserts, and even drinks, Desi Bakes brings vivid color and spice to all the sweet moments in life."
Multicultural America 4 Volumes
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Author : Ronald H. Bayor
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2011-07-22
Multicultural America 4 Volumes written by Ronald H. Bayor 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 2011-07-22 with Social Science categories.
This encyclopedia contains 50 thorough profiles of the most numerically significant immigrant groups now making their homes in the United States, telling the story of our newest immigrants and introducing them to their fellow Americans. One of the main reasons the United States has evolved so quickly and radically in the last 100 years is the large number of ethnically diverse immigrants that have become part of its population. People from every area of the world have come to America in an effort to realize their dreams of more opportunity and better lives, either for themselves or for their children. This book provides a fascinating picture of the lives of immigrants from 50 countries who have contributed substantially to the diversity of the United States, exploring all aspects of the immigrants' lives in the old world as well as the new. Each essay explains why these people have come to the United States, how they have adjusted to and integrated into American society, and what portends for their future. Accounts of the experiences of the second generation and the effects of relations between the United States and the sending country round out these unusually rich and demographically detailed portraits.
Food Flavors
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Author : Henryk Jelen
language : en
Publisher: CRC Press
Release Date : 2011-10-25
Food Flavors written by Henryk Jelen and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-10-25 with Technology & Engineering categories.
Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focused areas. Topics discussed include: The nature of food odorants and tastants and the way they are perceived by the human olfactory system Basic anatomy and physiology of sensory systems involved in flavor sensation, olfactory pathways, and interactions between olfactory and gustatory stimuli The fundamentals of flavor compounds formation based on their main precursors (lipids, amino acids, and carbohydrates) Technological issues related to flavor compounds Physicochemical characteristics of aroma compounds and the main factors that influence aroma binding and release in foods Safety and regulatory aspects of flavorings used in foods Flavors of essential oils and spices, cheeses, red meat, wine, and bread and bakery products Food taints and off-flavors Analytical approaches to characterize food flavors The book also explores the latest technology in artificial olfaction systems with a chapter on the main physical and chemical features of these sensors. Bringing together the combined experience of a host of international experts, the book provides insight into the fundamentals of food flavors and explores the latest advances in flavor analysis.
Transformative Aesthetics
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Author : Erika Fischer-Lichte
language : en
Publisher: Routledge
Release Date : 2017-07-31
Transformative Aesthetics written by Erika Fischer-Lichte and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-31 with Performing Arts categories.
Aesthetic theory in the West has, until now, been dominated by ideas of effect, autonomy, and reception. Transformative Aesthetics uncovers these theories’ mutual concern with the transformation of those involved. From artists to spectators, readers, listeners, or audiences, the idea of transformation is one familiar to cultures across the globe. Transformation of the individual is only one part of this aesthetic phenomenon, as contemporary artists are increasingly called upon to have a transformative, sustainable impact on society at large. To this end, Erika Fischer Lichte and Benjamin Wihstutz present a series of fresh perspectives on the discussion of aesthetics, uniting Western theory with that of India, China, Australia, and beyond. Each chapter of Transformative Aesthetics focuses on a different approach to transformation, from the foundations of aesthetics to contemporary theories, breaking new ground to establish a network of thought that spans theatre, performance, art history, cultural studies, and philosophy.
Indian Desi Tadka
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Author : Vaishali Tripathi
language : en
Publisher: Onlinegatha
Release Date : 2016-08-09
Indian Desi Tadka written by Vaishali Tripathi and has been published by Onlinegatha this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-09 with categories.
INDIAN CUISINE Indian cuisine has attracted the people from world over, and the restaurants overseas are among the more popular joints the eatout, in most cities abroad. In India, you will find even a wider variety of all dishes; snacks, meal preparations and desserts as well.There is no single cuisine in India, just like the culture of India. The Indian cuisine is also very diverse, from Punjabi to South Indian to Gujarati. Indian food consists of a number of different regional cuisines. Traditionally, India is famous for its food world over.
Slow Food
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Author : Carlo Petrini
language : en
Publisher: Columbia University Press
Release Date : 2003
Slow Food written by Carlo Petrini and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Business & Economics categories.
Today, with a magazine, Web site, and over 75,000 followers organized into local "convivia," or chapters, Slow Food is poised to revolutionize the way Americans shop for their groceries, prepare and consume their meals, and think about food.".
Desi Aloo
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Author : Sanjeev Kapoor
language : en
Publisher: Popular Prakashan
Release Date : 2009-06
Desi Aloo written by Sanjeev Kapoor and has been published by Popular Prakashan this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-06 with Cooking categories.
In this addition to Sanjeev Kapoor's Khazana Chef Kapoor reveals a rich variety of dishes based on the humble potato
Eight Flavors
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Author : Sarah Lohman
language : en
Publisher: Simon and Schuster
Release Date : 2016-12-06
Eight Flavors written by Sarah Lohman and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-06 with Cooking categories.
“Very cool…a breezy American culinary history that you didn’t know you wanted” (Bon Appetit) reveals a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population that makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In “a unique and surprising view of American history…richly researched, intriguing, and elegantly written” (The Atlantic), Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. “A fresh, original perspective to American culinary history” (The Christian Science Monitor), Eight Flavors takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations, and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—which “may make you hungry” (Bustle).