The World Cookbook 4 Volumes
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Food Cultures Of The World Encyclopedia
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Author : Ken Albala
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2011-05-25
Food Cultures Of The World Encyclopedia written by Ken Albala 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 2011-05-25 with Social Science categories.
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.
The World Cookbook 4 Volumes
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Author : Jeanne Jacob
language : en
Publisher: Greenwood
Release Date : 2014-01-15
The World Cookbook 4 Volumes written by Jeanne Jacob and has been published by Greenwood this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-15 with Cooking categories.
Rice is the world's most frequently eaten food.
The World Cookbook
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Author : Jeanne Jacob
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2014-01-15
The World Cookbook 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.
Around The World Cookbook
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Author : Abigail Johnson Dodge
language : en
Publisher: DK Publishing (Dorling Kindersley)
Release Date : 2008
Around The World Cookbook written by Abigail Johnson Dodge and has been published by DK Publishing (Dorling Kindersley) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with International cooking categories.
Food is an integral part of every culture and this book gives young chefs the opportunity to learn how people around the world cook, eat and celebrate food. They'll soon be on their way to becoming culturally aware, global citizens, armed with forty-five recipes for delicious delicacies they can make themselves!
Junior Worldmark Encyclopedia Of Foods And Recipes Of The World Germany To Japan
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Author : Karen Hanson
language : en
Publisher:
Release Date : 2002
Junior Worldmark Encyclopedia Of Foods And Recipes Of The World Germany To Japan written by Karen Hanson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Cookery, International categories.
Profiles the food, recipes, and culture of sixty countries.
The Geeky Chef Cookbook
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Author : Cassandra Reeder
language : en
Publisher: Race Point Publishing
Release Date : 2020-04-14
The Geeky Chef Cookbook written by Cassandra Reeder and has been published by Race Point Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-14 with Cooking categories.
You’ve watched the TV shows and movies, played the video games, and read the books. Now it’s time to level-up your geek factor…into the kitchen. From Game of Thrones, The Hunger Games, and Star Trek to Doctor Who, The Legend of Zelda, and World of Warcraft, The Geeky Chef compiles over 60 delectable, ethereal, and just plain odd—yet oddly delicious—recipes that you can re-create right in your own home. This smaller hardcover version of the original book has a new, fresh, modern design and includes 10 additional recipes from The Geeky Chef Strikes Back, making it the perfect gift for the geek in your life. A self-proclaimed nerd with a fondness for cooking, author Cassandra Reeder, creator of The Geeky Chef blog, has thoroughly researched every dish to make the final product look and taste as close to the source material as possible. With easy-to-follow step-by-step instructions and fun themed photos, these simple recipes will soon have you unlocking achievements in the kitchen, no matter if you’re cooking for yourself, a friend, or even a viewing party. So if you’ve ever found yourself thirsting for Lon Lon Milk, drooling over Pumpkin Pasties, or being a tad bit curious about Cram, this cookbook is for you. Fantasy foods are fantasy no longer!
The Hakka Cookbook
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Author : Linda Lau Anusasananan
language : en
Publisher: Univ of California Press
Release Date : 2012-10-08
The Hakka Cookbook written by Linda Lau Anusasananan 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 2012-10-08 with Cooking categories.
Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother’s kitchen in California, Anusasananan travels to her family’s home in China, and from there fans out to embrace Hakka cooking across the globe—including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties. This book likens Hakka cooking to a nomadic type of "soul food," or a hearty cooking tradition that responds to a shared history of hardship and oppression. Earthy, honest, and robust, it reflects the diversity of the estimated 75 million Hakka living in China and greater Asia, and in scattered communities around the world—yet still retains a core flavor and technique. Anusasananan’s deep personal connection to the tradition, together with her extensive experience testing and developing recipes, make this book both an intimate journey of discovery and an exciting introduction to a vibrant cuisine.
Unique International Recipes Vol I
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Author : Ronald Geskey
language : en
Publisher: Lulu.com
Release Date : 2010-02-03
Unique International Recipes Vol I written by Ronald Geskey and has been published by Lulu.com this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-02-03 with Cooking categories.
I LOVE EATING ADVENTURES, DO YOU? Bored by eating the same old thing? Want something really different? Introducing a new kind of cookbook: Unique International Recipes. It contains about 500 unique recipes from 14 different regions of the world: from Africa to the Middle East and Caribbean to France, Germany, Israel, and more. Learn how to make real Russian Borscht and German Sauerbraten and Lumpia (Philippines). Make French sauces and Indian somosas and Moroccan date cake or chicken. Bear steaks (Greece) Try any one of several Irish stews, some of which include healthy portions of Guinness! Samosas and baked eggs from India. I'll pass on the monkey meat (Philippines), but I might like to try some tasty (sounding) stir fried kangaroo strips from Australia. And coconut pie from Madagascar! Hundreds more unique and delicious recipe ideas await you in this amazing cook book of different international recipes!
The International Encyclopedia Of Organizational Communication 4 Volume Set
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Author : Craig Scott
language : en
Publisher: John Wiley & Sons
Release Date : 2017-03-06
The International Encyclopedia Of Organizational Communication 4 Volume Set written by Craig Scott and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-03-06 with Social Science categories.
The International Encyclopedia of Organizational Communication offers a comprehensive collection of entries contributed by international experts on the origin, evolution, and current state of knowledge of all facets of contemporary organizational communication. Represents the definitive international reference resource on a topic of increasing relevance, in a new series of sub-disciplinary international encyclopedias Examines organization communication across a range of contexts, including NGOs, global corporations, community cooperatives, profit and non-profit organizations, formal and informal collectives, virtual work, and more Features topics ranging from leader-follower communication, negotiation and bargaining and organizational culture to the appropriation of communication technologies, emergence of inter-organizational networks, and hidden forms of work and organization Offers an unprecedented level of authority and diverse perspectives, with contributions from leading international experts in their associated fields Part of The Wiley Blackwell-ICA International Encyclopedias of Communication series, published in conjunction with the International Communication Association. Online version available at Wiley Online Library Awarded 2017 Best Edited Book award by the Organizational Communication Division, National Communication Association
Food And Architecture
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Author : Samantha L. Martin-McAuliffe
language : en
Publisher: Bloomsbury Publishing
Release Date : 2016-09-22
Food And Architecture written by Samantha L. Martin-McAuliffe and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-22 with Social Science categories.
Food and Architecture is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue. Each of the four sections – Regionalism, Sustainability, Craft, and Authenticity – focuses on a core area of overlap between food and architecture. Structured around a series of 'conversations' between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects.