Smithsonian Folklife Cookbook
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Smithsonian Folklife Cookbook
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Author : Katherine S. Kirlin
language : en
Publisher: Smithsonian Books (DC)
Release Date : 1991
Smithsonian Folklife Cookbook written by Katherine S. Kirlin and has been published by Smithsonian Books (DC) this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Cooking categories.
Katherine S. Kirlin and Thomas M. Kirlin. With more than 275 recipes beginning with Native American cooking and moving from region to region across the country, this cookbook celebrates the diverse flavors that together make American cooking.
An American Folklife Cookbook
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Author : Joan Nathan
language : en
Publisher: Schocken
Release Date : 1984
An American Folklife Cookbook written by Joan Nathan and has been published by Schocken this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Cooking categories.
A Washington Post reporter looks at our culinary heritage, describes ethnic cookery and holiday menus around the country, and includes historical recipes.
Home Cooked Culture
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Author : Terese Allen
language : en
Publisher:
Release Date : 1998
Home Cooked Culture written by Terese Allen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Cooking categories.
From Cranberry Pie to Point Bock Beer Cake, from Roast Mallard to Friday Fish Fry, from Latvian peppercakes to Wild Rice with Italian Sausage, this cookbook is bursting with the flavor of Wisconsin's varied cultures and communities. These nearly 100 recipes were demonstrated during the 1998 Smithsonian Folklife Festival in Washington, D.C. and the Wisconsin Folklife Festival in Madison, Wisconsin. Reflecting the enormously varied ethnic groups in the state--from Ojibwe to German to Hmong--the recipes are accompanied by notes about their origins and special place in family and ethnic traditions. This cookbook also reveals the importance in Wisconsin's regional cuisine of specialty bakeries, breweries, cheese and sausage factories, commercial fisheries, cranberry marshes, dairy farms, home gardeners, hunters and anglers, and harvesters of honey, maple syrup, and wild rice.
The American Ethnic Cookbook For Students
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Author : Mark H. Zanger
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2001-01-30
The American Ethnic Cookbook For Students written by Mark H. Zanger 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 2001-01-30 with Social Science categories.
The first cookbook to present the dishes of more than 120 ethnic groups now in America, The American Ethinic Cookbook for Students illustrates how those dishes have changed throughout the years. This cookbook contains more than 300 recies plus references to ethnography, food history, culture, and the history of American immigration. A bibliography at the end of each ethnic group section is included. Covering the cooking of Native American tribes, old-stock settlers, old immigrants from 1840-1920, and the new immigrants, no other cookbook describes so many different ethnic groups or focuses on the American ethnic experience. Arranged alphabetically by ethnic group, each chapter consists of a brief introduction to the ethnic group, its food history and ethnogaphy, followed by recipes, with step-by-step instructions, techniques hints, and equipment information. Among the 120 ethnic groups included are: Amish-Mennonites, Arcadians, Cugans, Dutch, Cajuns, Eskimos, Hopi, Hungarians, Jamaicans, Jews, Palestinians, Serbs, Sioux, Turks, and Vietnamese.
The World Cookbook 4 Volumes
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Author : Jeanne Jacob
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2014-01-15
The World Cookbook 4 Volumes written by Jeanne Jacob 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 2014-01-15 with Cooking categories.
This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.
The Cookbook Review
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Author :
language : en
Publisher:
Release Date : 1992
The Cookbook Review written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Books categories.
The New American Cooking
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Author : Joan Nathan
language : en
Publisher: Knopf
Release Date : 2011-03-22
The New American Cooking written by Joan Nathan and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-03-22 with Cooking categories.
Joan Nathan, the author of Jewish Cooking in America, An American Folklife Cookbook, and many other treasured cookbooks, now gives us a fabulous feast of new American recipes and the stories behind them that reflect the most innovative time in our culinary history. The huge influx of peoples from all over Asia--Thailand, Vietnam, Cambodia, India--and from the Middle East and Latin America in the past forty years has brought to our kitchens new exotic flavors, little-known herbs and condiments, and novel cooking techniques that make the most of every ingredient. At the same time, health and environmental concerns have dramatically affected how and what we eat. The result: American cooking has never been as exciting as it is today. And Joan Nathan proves it on every page of this wonderfully rewarding book. Crisscrossing the country, she talks to organic farmers, artisanal bread bakers and cheese makers, a Hmong farmer in Minnesota, a mango grower in Florida, an entrepreneur of Indian frozen foods in New Jersey, home cooks, and new-wave chefs. Among the many enticing dishes she discovers are a breakfast huevos rancheros casserole; starters such as Ecuadorean shrimp ceviche, Szechuan dumplings, and Malaysian swordfish satays; pea soup with kaffir leaves; gazpacho with sashimi; pasta dressed with pistachio pesto; Iraqi rice-stuffed Vidalia onions; and main courses of Ecuadorean casuela, chicken yasa from Gambia, and couscous from Timbuktu (with dates and lamb). And there are desserts for every taste. Old American favorites are featured, too, but often Nathan discovers a cook who has a new way with a dish, such as an asparagus salad with blood orange mayonnaise, pancakes made with blue cornmeal and pine nuts, a seafood chowder that includes monkfish, and a chocolate bread pudding with dried cherries. Because every recipe has a story behind it, The New American Cooking is a book that is as much fun to read as it is to cook from--a must for every kitchen today.
Department Of The Interior And Related Agencies Appropriations For 1993 Justification Of The Budget Estimates Indian Health
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Author : United States. Congress. House. Committee on Appropriations. Subcommittee on Department of the Interior and Related Agencies
language : en
Publisher:
Release Date : 1992
Department Of The Interior And Related Agencies Appropriations For 1993 Justification Of The Budget Estimates Indian Health written by United States. Congress. House. Committee on Appropriations. Subcommittee on Department of the Interior and Related Agencies and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with United States categories.
Department Of The Interior And Related Agencies Appropriations For 1993
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Author : United States. Congress. House. Committee on Appropriations. Subcommittee on Department of the Interior and Related Agencies
language : en
Publisher:
Release Date : 1992
Department Of The Interior And Related Agencies Appropriations For 1993 written by United States. Congress. House. Committee on Appropriations. Subcommittee on Department of the Interior and Related Agencies and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Political Science categories.
American Aloha
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Author : Heather A. Diamond
language : en
Publisher: University of Hawaii Press
Release Date : 2008-06-03
American Aloha written by Heather A. Diamond 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 2008-06-03 with History categories.
At the 1989 Smithsonian Folklife Festival, throngs of visitors gathered on the National Mall to celebrate Hawai‘i’s multicultural heritage through its traditional arts. The "edu-tainment" spectacle revealed a richly complex Hawai‘i few tourists ever see and one never before or since replicated in a national space. The program was restaged a year later in Honolulu for a local audience and subsequently inspired several spin-offs in Hawai‘i. In both Washington, D.C., and Honolulu, the program instigated a new paradigm for cultural representation. Based on archival research and extensive interviews with festival organizers and participants, this innovative cross-disciplinary study uncovers the behind-the-scenes negotiations and processes that inform the national spectacle of the Smithsonian Folklife Festival. Intersecting the fields of museum studies, folklore studies, Hawaiian studies, performance studies, cultural studies, and American studies, American Aloha supplies a nuanced analysis of how the carefully crafted staging of Hawai‘i’s cultural diversity was used to serve a national narrative of utopian multiculturalism—one that collapsed social inequities and tensions, masked colonial history, and subordinated indigenous politics—while empowering Hawai‘i’s traditional artists and providing a model for cultural tourism that has had long-lasting effects. Heather Diamond deftly positions the 1989 program within a history of institutional intervention in the traditional arts of Hawai‘i’s ethnic groups as well as in relation to local cultural revivals and the tourist industry. By tracing the planning, fieldwork, site design, performance, and aftermath stages of the program, she examines the uneven processes through which local culture is transformed into national culture and raises questions about the stakes involved in cultural tourism for both culture bearers and culture brokers.