The Columbian Recipes Scholars Choice Edition

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Gran Cocina Latina

Author : Maricel E Presilla
Publisher : National Geographic Books
ISBN 13 : 0393050696
Total Pages : 0 pages
Book Rating : 4.3/5 (93 download)

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Book Synopsis Gran Cocina Latina by : Maricel E Presilla

Download or read book Gran Cocina Latina written by Maricel E Presilla and published by National Geographic Books. This book was released on 2012-10-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 2013 James Beard Foundation Cookbook of the Year How to cook everything Latin American. Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. She’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are also included. This is a one-of-a-kind cookbook to be savored and read as much for the writing and information as for its introduction to heretofore unrevealed recipes.

Recipes and Everyday Knowledge

Author : Elaine Leong
Publisher : University of Chicago Press
ISBN 13 : 022658366X
Total Pages : 295 pages
Book Rating : 4.2/5 (265 download)

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Book Synopsis Recipes and Everyday Knowledge by : Elaine Leong

Download or read book Recipes and Everyday Knowledge written by Elaine Leong and published by University of Chicago Press. This book was released on 2018-11-28 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: Across early modern Europe, men and women from all ranks gathered medical, culinary, and food preservation recipes from family and friends, experts and practitioners, and a wide array of printed materials. Recipes were tested, assessed, and modified by teams of householders, including masters and servants, husbands and wives, mothers and daughters, and fathers and sons. This much-sought know-how was written into notebooks of various shapes and sizes forming “treasuries for health,” each personalized to suit the whims and needs of individual communities. In Recipes and Everyday Knowledge, Elaine Leong situates recipe knowledge and practices among larger questions of gender and cultural history, the history of the printed word, and the history of science, medicine, and technology. The production of recipes and recipe books, she argues, were at the heart of quotidian investigations of the natural world or “household science”. She shows how English homes acted as vibrant spaces for knowledge making and transmission, and explores how recipe trials allowed householders to gain deeper understandings of sickness and health, of the human body, and of natural and human-built processes. By recovering this story, Leong extends the parameters of natural inquiry and productively widens the cast of historical characters participating in and contributing to early modern science.

A Revolution in Eating

Author : James E. McWilliams
Publisher : Columbia University Press
ISBN 13 : 9780231129923
Total Pages : 414 pages
Book Rating : 4.1/5 (299 download)

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Book Synopsis A Revolution in Eating by : James E. McWilliams

Download or read book A Revolution in Eating written by James E. McWilliams and published by Columbia University Press. This book was released on 2005 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: History of food in the United States.

Food

Author : Jean-Louis Flandrin
Publisher : Columbia University Press
ISBN 13 : 023111155X
Total Pages : 642 pages
Book Rating : 4.2/5 (311 download)

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Book Synopsis Food by : Jean-Louis Flandrin

Download or read book Food written by Jean-Louis Flandrin and published by Columbia University Press. This book was released on 2013-05-21 with total page 642 pages. Available in PDF, EPUB and Kindle. Book excerpt: When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

Rescuing Socrates

Author : Roosevelt Montas
Publisher : Princeton University Press
ISBN 13 : 0691224390
Total Pages : 248 pages
Book Rating : 4.6/5 (912 download)

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Book Synopsis Rescuing Socrates by : Roosevelt Montas

Download or read book Rescuing Socrates written by Roosevelt Montas and published by Princeton University Press. This book was released on 2023-03-21 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Dominican-born academic tells the story of how the Great Books transformed his life—and why they have the power to speak to people of all backgrounds What is the value of a liberal education? Traditionally characterized by a rigorous engagement with the classics of Western thought and literature, this approach to education is all but extinct in American universities, replaced by flexible distribution requirements and ever-narrower academic specialization. Many academics attack the very idea of a Western canon as chauvinistic, while the general public increasingly doubts the value of the humanities. In Rescuing Socrates, Dominican-born American academic Roosevelt Montás tells the story of how a liberal education transformed his life, and offers an intimate account of the relevance of the Great Books today, especially to members of historically marginalized communities. Montás emigrated from the Dominican Republic to Queens, New York, when he was twelve and encountered the Western classics as an undergraduate in Columbia University’s renowned Core Curriculum, one of America’s last remaining Great Books programs. The experience changed his life and determined his career—he went on to earn a PhD in English and comparative literature, serve as director of Columbia’s Center for the Core Curriculum, and start a Great Books program for low-income high school students who aspire to be the first in their families to attend college. Weaving together memoir and literary reflection, Rescuing Socrates describes how four authors—Plato, Augustine, Freud, and Gandhi—had a profound impact on Montás’s life. In doing so, the book drives home what it’s like to experience a liberal education—and why it can still remake lives.

Culture of the Fork

Author : Giovanni Rebora
Publisher : Columbia University Press
ISBN 13 : 0231518455
Total Pages : 217 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis Culture of the Fork by : Giovanni Rebora

Download or read book Culture of the Fork written by Giovanni Rebora and published by Columbia University Press. This book was released on 2001-10-17 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: We know where he went, what he wrote, and even what he wore, but what in the world did Christopher Columbus eat? The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. Along with the cross-cultural exchange of Old and New World, East and West, came new foodstuffs, preparations, and flavors. That kitchen revolution led to the development of new utensils and table manners. Some of the impact is still felt—and tasted—today. Giovanni Rebora has crafted an elegant and accessible history filled with fascinating information and illustrations. He discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed and changed, what the lower classes ate, and what the aristocracy enjoyed. The book is divided into brief chapters covering the history of bread, soups, stuffed pastas, the use of salt, cheese, meat, fish, fruits and vegetables, the arrival of butter, the quest for sugar, new world foods, setting the table, and beverages, including wine and tea. A special appendix, "A Meal with Columbus," includes a mini-anthology of recipes from the countries where he lived: Italy, Portugal, Spain, and England. Entertaining and enlightening, Culture of the Fork will interest scholars of history and gastronomy—and everyone who eats.

The New Taste of Chocolate

Author : Maricel E. Presilla
Publisher : Random House Digital, Inc.
ISBN 13 : 158008950X
Total Pages : 258 pages
Book Rating : 4.5/5 (8 download)

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Book Synopsis The New Taste of Chocolate by : Maricel E. Presilla

Download or read book The New Taste of Chocolate written by Maricel E. Presilla and published by Random House Digital, Inc.. This book was released on 2009 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Updated with new chapters on the environmental and geopolitical impact of cacao production and the latest health findings, a visual reference incorporates new photography and 30 original or revised recipes for chocolate foods ranging from the sweet to the savory.

How to Talk About Books You Haven't Read

Author : Pierre Bayard
Publisher : Bloomsbury Publishing USA
ISBN 13 : 1596917148
Total Pages : 129 pages
Book Rating : 4.5/5 (969 download)

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Book Synopsis How to Talk About Books You Haven't Read by : Pierre Bayard

Download or read book How to Talk About Books You Haven't Read written by Pierre Bayard and published by Bloomsbury Publishing USA. This book was released on 2010-08-10 with total page 129 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this delightfully witty, provocative book, literature professor and psychoanalyst Pierre Bayard argues that not having read a book need not be an impediment to having an interesting conversation about it. (In fact, he says, in certain situations reading the book is the worst thing you could do.) Using examples from such writers as Graham Greene, Oscar Wilde, Montaigne, and Umberto Eco, he describes the varieties of "non-reading"-from books that you've never heard of to books that you've read and forgotten-and offers advice on how to turn a sticky social situation into an occasion for creative brilliance. Practical, funny, and thought-provoking, How to Talk About Books You Haven't Read-which became a favorite of readers everywhere in the hardcover edition-is in the end a love letter to books, offering a whole new perspective on how we read and absorb them.

Religion, Food, and Eating in North America

Author : Benjamin E. Zeller
Publisher : Columbia University Press
ISBN 13 : 023153731X
Total Pages : 373 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis Religion, Food, and Eating in North America by : Benjamin E. Zeller

Download or read book Religion, Food, and Eating in North America written by Benjamin E. Zeller and published by Columbia University Press. This book was released on 2014-03-11 with total page 373 pages. Available in PDF, EPUB and Kindle. Book excerpt: The way in which religious people eat reflects not only their understanding of food and religious practice but also their conception of society and their place within it. This anthology considers theological foodways, identity foodways, negotiated foodways, and activist foodways in the United States, Canada, and the Caribbean. Original essays explore the role of food and eating in defining theologies and belief structures, creating personal and collective identities, establishing and challenging boundaries and borders, and helping to negotiate issues of community, religion, race, and nationality. Contributors consider food practices and beliefs among Christians, Jews, Muslims, and Buddhists, as well as members of new religious movements, Afro-Caribbean religions, interfaith families, and individuals who consider food itself a religion. They traverse a range of geographic regions, from the Southern Appalachian Mountains to North America's urban centers, and span historical periods from the colonial era to the present. These essays contain a variety of methodological and theoretical perspectives, emphasizing the embeddedness of food and eating practices within specific religions and the embeddedness of religion within society and culture. The volume makes an excellent resource for scholars hoping to add greater depth to their research and for instructors seeking a thematically rich, vivid, and relevant tool for the classroom.

Medieval Tastes

Author : Massimo Montanari
Publisher : Columbia University Press
ISBN 13 : 0231539088
Total Pages : 279 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis Medieval Tastes by : Massimo Montanari

Download or read book Medieval Tastes written by Massimo Montanari and published by Columbia University Press. This book was released on 2015-03-24 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.

Mouthfeel

Author : Ole Mouritsen
Publisher : Columbia University Press
ISBN 13 : 0231543247
Total Pages : 424 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis Mouthfeel by : Ole Mouritsen

Download or read book Mouthfeel written by Ole Mouritsen and published by Columbia University Press. This book was released on 2017-02-21 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.

Chop Suey, USA

Author : Yong Chen
Publisher : Columbia University Press
ISBN 13 : 0231538162
Total Pages : 325 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis Chop Suey, USA by : Yong Chen

Download or read book Chop Suey, USA written by Yong Chen and published by Columbia University Press. This book was released on 2014-11-04 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.

America's First Cuisines

Author : Sophie D. Coe
Publisher : University of Texas Press
ISBN 13 : 1477309713
Total Pages : 289 pages
Book Rating : 4.4/5 (773 download)

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Book Synopsis America's First Cuisines by : Sophie D. Coe

Download or read book America's First Cuisines written by Sophie D. Coe and published by University of Texas Press. This book was released on 2015-08-12 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: After long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World was undoubtedly fresh food. Probably they found the local cuisine strange at first, but soon they were sending American plants and animals around the world, eventually enriching the cuisine of many cultures. Drawing on original accounts by Europeans and native Americans, this pioneering work offers the first detailed description of the cuisines of the Aztecs, the Maya, and the Inca. Sophie Coe begins with the basic foodstuffs, including maize, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate, and chiles, and explores their early history and domestication. She then describes how these foods were prepared, served, and preserved, giving many insights into the cultural and ritual practices that surrounded eating in these cultures. Coe also points out the similarities and differences among the three cuisines and compares them to Spanish cooking of the period, which, as she usefully reminds us, would seem as foreign to our tastes as the American foods seemed to theirs. Written in easily digested prose, America's First Cuisines will appeal to food enthusiasts as well as scholars.

The Chile Pepper in China

Author : Brian R. Dott
Publisher : Columbia University Press
ISBN 13 : 0231551304
Total Pages : 186 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis The Chile Pepper in China by : Brian R. Dott

Download or read book The Chile Pepper in China written by Brian R. Dott and published by Columbia University Press. This book was released on 2020-05-12 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao’s boast that revolution would be impossible without chiles, from the eighteenth-century novel Dream of the Red Chamber to contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they were introduced from the Americas. Brian R. Dott explores how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. He details how its versatility became essential to a variety of regional cuisines and swayed both elite and popular medical and healing practices. Dott tracks the cultural meaning of the chile across a wide swath of literary texts and artworks, revealing how the spread of chiles fundamentally altered the meaning of the term spicy. He emphasizes the intersection between food and gender, tracing the chile as a symbol for both male virility and female passion. Integrating food studies, the history of medicine, and Chinese cultural history, The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine.

Sacred Cow, Mad Cow

Author : Madeleine Ferrières
Publisher : Columbia University Press
ISBN 13 : 9780231131926
Total Pages : 428 pages
Book Rating : 4.1/5 (319 download)

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Book Synopsis Sacred Cow, Mad Cow by : Madeleine Ferrières

Download or read book Sacred Cow, Mad Cow written by Madeleine Ferrières and published by Columbia University Press. This book was released on 2006 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traces the history of consumers' fear of certain foods beginning with accounts from the fourteenth century, and describes legislative attempts to regulate meat processing in recent years.

The New Jim Crow

Author : Michelle Alexander
Publisher : The New Press
ISBN 13 : 1620971941
Total Pages : 434 pages
Book Rating : 4.6/5 (29 download)

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Book Synopsis The New Jim Crow by : Michelle Alexander

Download or read book The New Jim Crow written by Michelle Alexander and published by The New Press. This book was released on 2020-01-07 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the New York Times’s Best Books of the 21st Century Named one of the most important nonfiction books of the 21st century by Entertainment Weekly‚ Slate‚ Chronicle of Higher Education‚ Literary Hub, Book Riot‚ and Zora A tenth-anniversary edition of the iconic bestseller—"one of the most influential books of the past 20 years," according to the Chronicle of Higher Education—with a new preface by the author "It is in no small part thanks to Alexander's account that civil rights organizations such as Black Lives Matter have focused so much of their energy on the criminal justice system." —Adam Shatz, London Review of Books Seldom does a book have the impact of Michelle Alexander's The New Jim Crow. Since it was first published in 2010, it has been cited in judicial decisions and has been adopted in campus-wide and community-wide reads; it helped inspire the creation of the Marshall Project and the new $100 million Art for Justice Fund; it has been the winner of numerous prizes, including the prestigious NAACP Image Award; and it has spent nearly 250 weeks on the New York Times bestseller list. Most important of all, it has spawned a whole generation of criminal justice reform activists and organizations motivated by Michelle Alexander's unforgettable argument that "we have not ended racial caste in America; we have merely redesigned it." As the Birmingham News proclaimed, it is "undoubtedly the most important book published in this century about the U.S." Now, ten years after it was first published, The New Press is proud to issue a tenth-anniversary edition with a new preface by Michelle Alexander that discusses the impact the book has had and the state of the criminal justice reform movement today.

Reassembling Scholarly Communications

Author : Martin Paul Eve
Publisher : MIT Press
ISBN 13 : 0262536242
Total Pages : 473 pages
Book Rating : 4.2/5 (625 download)

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Book Synopsis Reassembling Scholarly Communications by : Martin Paul Eve

Download or read book Reassembling Scholarly Communications written by Martin Paul Eve and published by MIT Press. This book was released on 2020-10-20 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: A critical inquiry into the politics, practices, and infrastructures of open access and the reconfiguration of scholarly communication in digital societies. The Open Access Movement proposes to remove price and permission barriers for accessing peer-reviewed research work—to use the power of the internet to duplicate material at an infinitesimal cost-per-copy. In this volume, contributors show that open access does not exist in a technological or policy vacuum; there are complex social, political, cultural, philosophical, and economic implications for opening research through digital technologies. The contributors examine open access from the perspectives of colonial legacies, knowledge frameworks, publics and politics, archives and digital preservation, infrastructures and platforms, and global communities. he contributors consider such topics as the perpetuation of colonial-era inequalities in research production and promulgation; the historical evolution of peer review; the problematic histories and discriminatory politics that shape our choices of what materials to preserve; the idea of scholarship as data; and resistance to the commercialization of platforms. Case studies report on such initiatives as the Making and Knowing Project, which created an openly accessible critical digital edition of a sixteenth-century French manuscript, the role of formats in Bruno Latour's An Inquiry into Modes of Existence, and the Scientific Electronic Library Online (SciELO), a network of more than 1,200 journals from sixteen countries. Taken together, the contributions represent a substantive critical engagement with the politics, practices, infrastructures, and imaginaries of open access, suggesting alternative trajectories, values, and possible futures.