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The Changing Food Scene
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Download or read book The Changing Food Scene written by and published by . This book was released on 1983 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: A curriculum guide covers standardized food and nutrition concepts to aid State and county 4-H staff, volunteers, and food and nutrition specialists in planning nutrition education curriculum and learning experiences. Included are: 4-H food and nutrition goals and 15 program components; objectives and major concepts for the various components (e.g., food experiences; food preservation and safety; science facts; evaluating nutrition information; nutrition and fitness; food additives; etc.); and examples of learning experiences and of behavioral outcomes for 3 age groups (beginning, intermediate, and advanced 4-H members). Guidelines for developing a food and nutrition curriculum targeted to the needs of individual 4-H groups are appended. (wz).
Book Synopsis Hawai‘i Regional Cuisine by : Samuel Hideo Yamashita
Download or read book Hawai‘i Regional Cuisine written by Samuel Hideo Yamashita and published by University of Hawaii Press. This book was released on 2019-05-31 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: Samuel H. Yamashita’s Hawai‘i Regional Cuisine: The Food Movement That Changed the Way Hawai‘i Eats is the first in-depth study on the origins, philosophy, development, and legacy of Hawai‘i Regional Cuisine (HRC). The book is based on interviews with thirty-six chefs, farmers, retailers, culinary arts educators, and food writers, as well as on nearly everything written about the HRC chefs in the national and local media. Yamashita follows the history of this important regional movement from its origins in 1991 through the following decades, offering a boldly original analysis of its cuisine and impact on the islands. The founding group of twelve chefs—Sam Choy, Roger Dikon, Mark Ellman, Amy Ferguson Ota, Beverly Gannon, Jean-Marie Josselin, George Mavrothalassitis, Peter Merriman, Philippe Padovani, Gary Strehl, Alan Wong, and Roy Yamaguchi—grandly announced in August 1991 the establishment of what they called Hawai‘i Regional Cuisine. At the time, they had no idea how dramatically they would change the food scene in the islands. While they each had their own style, their common commitment to using fresh, locally sourced ingredients of the highest quality at their restaurants quickly attracted the interest of journalists writing for national newspapers and magazines. The final chapters close with a discussion of the leading chefs of the next generation and an assessment of HRC's impact on farming, fishing, ranching, aquaculture, and culinary education in the islands. Hawai‘i Regional Cuisine will satisfy those who are passionate about food and intrigued by changes in local foodways.
Download or read book Extension Review written by and published by . This book was released on 1984 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Prune written by Gabrielle Hamilton and published by Random House. This book was released on 2014-11-04 with total page 622 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
Book Synopsis Notes from a Young Black Chef by : Kwame Onwuachi
Download or read book Notes from a Young Black Chef written by Kwame Onwuachi and published by Vintage. This book was released on 2020-03-31 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Kwame Onwuachi’s story shines a light on food and culture not just in American restaurants or African American communities but around the world.” —Questlove By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in America. He had sold drugs in New York and been shipped off to rural Nigeria to “learn respect.” He had launched his own catering company with twenty thousand dollars made from selling candy on the subway and starred on Top Chef. Through it all, Onwuachi’s love of food and cooking remained a constant, even when, as a young chef, he was forced to grapple with just how unwelcoming the food world can be for people of color. In this inspirational memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age; a powerful, heartfelt, and shockingly honest account of chasing your dreams—even when they don’t turn out as you expected.
Book Synopsis The Sustainable Chef by : Stefan Gössling
Download or read book The Sustainable Chef written by Stefan Gössling and published by Routledge. This book was released on 2021-12-09 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Download or read book Apron Anxiety written by Alyssa Shelasky and published by Crown. This book was released on 2012-05-22 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Hot sex, looking good, scoring journalistic triumphs . . . nothing made Alyssa love herself enough until she learned to cook. There's a racy plot and a surprising moral in this intimate and delicious book.” --Gael Greene, creator of Insatiable-Critic.com and author of Insatiable: Tales from a Life of Delicious Excess Apron Anxiety is the hilarious and heartfelt memoir of quintessential city girl Alyssa Shelasky and her crazy, complicated love affair with...the kitchen. Three months into a relationship with her TV-chef crush, celebrity journalist Alyssa Shelasky left her highly social life in New York City to live with him in D.C. But what followed was no fairy tale: Chef hours are tough on a relationship. Surrounded by foodies yet unable to make a cup of tea, she was displaced and discouraged. Motivated at first by self-preservation rather than culinary passion, Shelasky embarked on a journey to master the kitchen, and she created the blog Apron Anxiety (ApronAnxiety.com) to share her stories. This is a memoir (with recipes) about learning to cook, the ups and downs of love, and entering the world of food full throttle. Readers will delight in her infectious voice as she dishes on everything from the sexy chef scene to the unexpected inner calm of tying on an apron.
Book Synopsis Raphael, Painter in Rome by : Stephanie Storey
Download or read book Raphael, Painter in Rome written by Stephanie Storey and published by Simon and Schuster. This book was released on 2020-04-07 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Another Fabulous Art History Thriller by the Bestselling Author of Oil and Marble, Featuring the Master of Renaissance Perfection: Raphael! Michelangelo’s Sistine Chapel ceiling is one of the most iconic masterpieces of the Renaissance. Here, in Raphael, Painter in Rome, Storey tells of its creation as never before: through the eyes of Michelangelo’s fiercest rival—the young, beautiful, brilliant painter of perfection, Raphael. Orphaned at age eleven, Raphael is determined to keep the deathbed promise he made to his father: become the greatest artist in history. But to be the best, he must beat the best, the legendary sculptor of the David, Michelangelo Buonarroti. When Pope Julius II calls both artists down to Rome, they are pitted against each other: Michelangelo painting the Sistine Ceiling, while Raphael decorates the pope's private apartments. As Raphael strives toward perfection in paint, he battles internal demons: his desperate ambition, crippling fear of imperfection, and unshakable loneliness. Along the way, he conspires with cardinals, scrambles through the ruins of ancient Rome, and falls in love with a baker’s-daughter-turned-prostitute who becomes his muse. With its gorgeous writing, rich settings, endearing characters, and riveting plot, Raphael, Painter in Rome brings to vivid life these two Renaissance masters going head to head in the deadly halls of the Vatican.
Book Synopsis How to Cook Without a Book, Completely Updated and Revised by : Pam Anderson
Download or read book How to Cook Without a Book, Completely Updated and Revised written by Pam Anderson and published by Clarkson Potter. This book was released on 2018-08-28 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York Times bestselling author Pam Anderson updates her classic cookbook—which put "cooking by heart" on the map—to include modern flavors and new techniques that today's home cooks will love, with new and original full-color photographs. It's been 17 years since the blockbuster How to Cook Without a Book was published, and Pam Anderson's method of mastering easy techniques to create simple, delicious meals is even more relevant today. From the working professional who loves cooking to the busy family member trying to get dinner on the table, today's modern home cook wants to master useful techniques and know how to stock pantries and refrigerators to pull together delicious meals on the fly. Understanding that most recipes are simply "variations on a theme," Pam innovatively teaches technique, ultimately eliminating the need for recipes. The new edition will reflect ingredients and techniques home cooks love to use today: chicken dishes are revamped by using thighs instead of boneless skinless breasts; hearty, dark greens like kale and swiss chard replace hearts of Romaine in salads; roasted Brussels sprouts and sweet potatoes move from side dish to the main event in more meatless entrees; plus, tips for creating a whole meal using one pot or one sheet pan (instead of dirtying multiple dishes). Each chapter contains helpful at-a-glance charts that highlight the key points of every technique and a master recipe with enough variations to keep you going until you've learned how to cook without a book.
Download or read book Food and the City written by Ina Yalof and published by Penguin. This book was released on 2019-05-07 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: An unprecedented behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. In Food and the City, Ina Yalof takes us on an insider’s journey into New York’s pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first cronut. Lenny Berk explains why Woody Allen’s mother would allow only him to slice her lox at Zabar’s. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York’s Indisputable Chinese Food Maven. From old-schoolers such as David Fox, third-generation owner of Fox’s U-bet syrup, and the outspoken Upper West Side butcher “Schatzie,” to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.
Book Synopsis Ingredients of Change by : Mary C. Neuburger
Download or read book Ingredients of Change written by Mary C. Neuburger and published by Cornell University Press. This book was released on 2022-04-15 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ingredients of Change explores modern Bulgaria's foodways from the Ottoman era to the present, outlining how Bulgarians domesticated and adapted diverse local, regional, and global foods and techniques, and how the nation's culinary topography has been continually reshaped by the imperial legacies of the Ottomans, Habsburgs, Russians, and Soviets, as well as by the ingenuity of its own people. Changes in Bulgarian cooking and cuisine, Mary C. Neuburger shows, were driven less by nationalism than by the circulation of powerful food narratives—scientific, religious, and ethical—along with peoples, goods, technologies, and politics. Ingredients of Change tells this complex story through thematic chapters focused on bread, meat, milk and yogurt, wine, and the foundational vegetables of Bulgarian cuisine—tomatoes and peppers. Neuburger traces the ways in which these ingredients were introduced and transformed in the Bulgarian diet over time, often in the context of Bulgaria's tumultuous political history. She shows how the country's modern dietary and culinary transformations accelerated under a communist dictatorship that had the resources and will to fundamentally reshape what and how people ate and drank.
Book Synopsis Monthly Catalog of United States Government Publications by :
Download or read book Monthly Catalog of United States Government Publications written by and published by . This book was released on 1984 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Monthly Catalogue, United States Public Documents by :
Download or read book Monthly Catalogue, United States Public Documents written by and published by . This book was released on 1984 with total page 1140 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Fishes with Funny French Names by : Debra Kelly
Download or read book Fishes with Funny French Names written by Debra Kelly and published by Liverpool University Press. This book was released on 2021-12-02 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book tells the story of what happens when an essentially Parisian institution travels and establishes itself in its neighbour’s capital city, bringing with it French food culture and culinary practices. The arrival and evolution of the French restaurant in the British capital is a tale of culinary and cultural exchange and of continuity and change in the development of London’s dining-out culture. Although the main character of this story is the French restaurant, this cultural history also necessarily engages with the people who produce, purvey, purchase and consume that food culture, in many different ways and in many different settings, in London over a period of some one hundred and fifty years. British references to France and to the French are littered with associations with food, whether it is desired, rejected, admired, loathed, envied, disdained, from the status of haute cuisine and the restaurants and chefs associated with it to contemporary concerns about food poverty and food waste, to dietary habits and the politicisation of food, and at every level in between. However, thinking about the place of the French restaurant in London restaurant and food culture over a long time span, in many and varied places and spaces in the capital, creates a more nuanced picture than that which may at first seem obvious.
Book Synopsis Richmond's Culinary History: Seeds of Change by : Maureen Egan & Susan Winiecki
Download or read book Richmond's Culinary History: Seeds of Change written by Maureen Egan & Susan Winiecki and published by Arcadia Publishing. This book was released on 2017 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Richmond's culinary history spans more than four hundred years and includes forgotten cooks and makers who paved the way for Richmond's vibrant modern food scene. The foodways of local Indian tribes were pivotal to the nation. Unconventional characters such as Mary Randolph, Jasper Crouch, Ellen Kidd, Virginia Randolph and John Dabney used food and drink to break barriers. Family businesses like C.F. Sauer and Sally Bell's Kitchen, recipient of a James Beard America's Classic Award, shaped the local community. Virginia Union University students and two family-run department stores paved the way for restaurant desegregation. Local journalists Maureen Egan and Susan Winiecki, founders of Fire, Flour & Fork, offer an engaging social history complete with classic Richmond recipes.
Book Synopsis Extension Service Review by : United States. Federal Extension Service
Download or read book Extension Service Review written by United States. Federal Extension Service and published by . This book was released on 1982 with total page 704 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Handbook of Food Research by : Anne Murcott
Download or read book The Handbook of Food Research written by Anne Murcott and published by A&C Black. This book was released on 2013-10-10 with total page 681 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook is essential reference for scholars needing a comprehensive overview into research on the social, political, economic, psychological, geographical and historical aspects of food.
