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The Making Of Macaus Fusion Cuisine
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Book Synopsis The Making of Macau’s Fusion Cuisine by : Annabel Jackson
Download or read book The Making of Macau’s Fusion Cuisine written by Annabel Jackson and published by Hong Kong University Press. This book was released on 2020-03-09 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: In The Making of Macau’s Fusion Cuisine: From Family Table to World Stage, Annabel Jackson argues that Macanese cuisine cannot be seen as a unique product of Portuguese colonialism in southern China. Instead, it needs to be understood in the context of Portugal’s culinary footprint in Asia and beyond. She contends that the culinary cultures of other Portuguese colonies in Asia and Africa also influenced the cuisine in Macau. Macanese cuisine plays a role in evoking a sense of Macanese identity within Macau as well as in the Macanese diaspora. As the Macanese have increasingly defined themselves as an ethnically and culturally distinct group, their cuisine has growingly been seen as a critical identifier of cohesion and difference. The book shows how Macanese cuisine is moving from being an everyday production of food in a domestic setting to something more symbolic and ceremonial. It also argues that the practice of recipe sharing, historically controversial among the Macanese, is now viewed as an important process. Drawing on information gathered through interviews and surveys, the book is a fascinating study of the history and development of Macanese cuisine, one of the oldest fusion cuisines in Asia. ‘Annabel Jackson has more than enough knowledge to share with the readers many insights and interesting stories, which are embedded in history and cultural interactions among various ethnic groups in Macau and beyond. Given the fact that Macau has become the city of gastronomy, this book brings in rich information and knowledge for locals and visitors to “taste” and to remember.’ —Sidney Cheung, The Chinese University of Hong Kong ‘Annabel Jackson’s study of the development of Macanese cuisine and its role in evoking a sense of Macanese identity within Macau and the Macanese diaspora should contribute to the growing interest in the study of food and foodways within cultural and postcolonial studies. Written in a lively and engaging way, it achieves a good balance between the use of primary sources and theoretical references to buttress its arguments.’ —David Brookshaw, University of Bristol
Download or read book Taste of Macau written by Annabel Jackson and published by Hong Kong University Press. This book was released on 2003-09-01 with total page 137 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 450 years ago, the Portuguese landed in what was to be the first European colony in Asia, Macau, bringing their culture and their cuisine. This lavishly illustrated cookbook is the first to introduce to the English-speaking world one of the oldest ‘fusion’ cuisines in Asia. It includes 62 recipes, most of which are straight from the source — old family recipe collections or the files of influential Macanese chefs. This book comes at an important time — just after the handover in 1999 of Macau from Portuguese to Chinese rule — a time when most of the Portuguese community is leaving Macau and authentic Macanese culture and way of life seems doomed to rapidly disappear. Thus, this book is much more than a cookbook — it is a project to preserve and share, for the first time, a very important aspect of the Macanese world. The author has spent almost ten years collecting and testing these heritage recipes, getting in touch with the Macanese diaspora, and asking them to reflect back and write about food in Macau. Taste of Macau can be used as a complete reference guide to Macanese cuisine, as it includes information on ingredients and where to buy them, stories and information about the few remaining authentic restaurants in Macau, and a fascinating discussion on the relationship between food and culture through literary excerpts and personal testimonies from important figures in the Macanese community.
Book Synopsis The Adventures of Fat Rice by : Abraham Conlon
Download or read book The Adventures of Fat Rice written by Abraham Conlon and published by Ten Speed Press. This book was released on 2016-10-25 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: With 100 recipes, this is the first book to explore the vibrant food culture of Macau—an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and Indian foodways—as seen through the lens of the cult favorite Chicago restaurant, Fat Rice. An hour’s ferry ride from Hong Kong, on the banks of the Pearl River in China, lies Macau—a modern, cosmopolitan city with an unexpected history. For centuries, Macau was one of the world’s greatest trading ports: a Portuguese outpost and crossroads along the spice route, where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food. The Adventures of Fat Rice is the story of how two Chicago chefs discovered and fell in love with this fascinating and, at least until now, unheralded cuisine. With dishes like Minchi (a classic Macanese meat hash), Po Kok Gai (a Portuguese-influenced chicken curry with chouriço and olives), and Arroz Gordo (if paella and fried rice had a baby), now you, too, can bring the eclectic and wonderfully unique—yet enticingly familiar—flavors of Macau into your own kitchen.
Book Synopsis The Adventures of Fat Rice by : Abraham Conlon
Download or read book The Adventures of Fat Rice written by Abraham Conlon and published by Ten Speed Press. This book was released on 2016-10-25 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: With 100 recipes, this is the first book to explore the vibrant food culture of Macau—an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and Indian foodways—as seen through the lens of the cult favorite Chicago restaurant, Fat Rice. An hour’s ferry ride from Hong Kong, on the banks of the Pearl River in China, lies Macau—a modern, cosmopolitan city with an unexpected history. For centuries, Macau was one of the world’s greatest trading ports: a Portuguese outpost and crossroads along the spice route, where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food. The Adventures of Fat Rice is the story of how two Chicago chefs discovered and fell in love with this fascinating and, at least until now, unheralded cuisine. With dishes like Minchi (a classic Macanese meat hash), Po Kok Gai (a Portuguese-influenced chicken curry with chouriço and olives), and Arroz Gordo (if paella and fried rice had a baby), now you, too, can bring the eclectic and wonderfully unique—yet enticingly familiar—flavors of Macau into your own kitchen.
Download or read book Macanese Cooking written by Cecília Jorge and published by . This book was released on 2004 with total page 151 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Mobile Subjects written by Aren Z. Aizura and published by Duke University Press. This book was released on 2018-11-23 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first famous transgender person in the United States, Christine Jorgensen, traveled to Denmark for gender reassignment surgery in 1952. Jorgensen became famous during the ascent of postwar dreams about the possibilities for technology to transform humanity and the world. In Mobile Subjects Aren Z. Aizura examines transgender narratives within global health and tourism economies from 1952 to the present. Drawing on an archive of trans memoirs and documentaries as well as ethnographic fieldwork with trans people obtaining gender reassignment surgery in Thailand, Aizura maps the uneven use of medical protocols to show how national and regional health care systems and labor economies contribute to and limit transnational mobility. Aizura positions transgender travel as a form of biomedical tourism, examining how understandings of race, gender, and aesthetics shape global cosmetic surgery cultures and how economic and racially stratified marketing and care work create the ideal transgender subject as an implicitly white, global citizen. In so doing, he shows how understandings of travel and mobility depend on the historical architectures of colonialism and contemporary patterns of global consumption and labor.
Book Synopsis Macau on a Plate by : Annabel Doling
Download or read book Macau on a Plate written by Annabel Doling and published by Roundhouse. This book was released on 1996 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: Continents meet at Macau's varied table. With this book one is able to delve into the delicacies, dishes, spices, and more of Macau's remarkable culinary heritage. Established by the Portuguese in 1557, Macau once rivalled Venice as the most important entrepot in the world. Olive oil and chourico are as common as coconut milk and ginger. Dishes are infused with African spices, fragrant Chinese herbs, pungent Portuguese shrimp paste.
Book Synopsis Martin Yan's Chinatown Cooking by : Martin Yan
Download or read book Martin Yan's Chinatown Cooking written by Martin Yan and published by William Morrow Cookbooks. This book was released on 2002-10-22 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: When it comes to Chinese cooking, no one has as much culinary talent and encyclopedic knowledge as Martin Yan. That talent and knowledge are presented here in Martin Yan's Chinatown Cooking, a companion volume to his new public television series. Martin takes you on an unforgettable culinary journey through the gates of eleven Chinatowns around the world. Visit the streets, shops, homes, and restaurants you would never experience without Martin as your guide. From London to San Francisco to Yokohama, Martin introduces shopkeepers, chefs, and home cooks who, for the first time, share their cooking secrets. And as you travel the globe with Martin, you'll discover how Chinese food is different in Macau, Singapore, and Sydney. Each of the eleven cities is featured along with a list of Martin's favorite restaurants and his favorite dishes and house specialties. Learn Martin's tips for ordering in Chinese restaurants and dim sum parlors. Discover how Chinese food and culture are inextricably linked, as Martin explains the significance of traditional festivals and their accompanying symbolic foods. Martin Yan's Chinatown Cooking has stunning full-color photography throughout and recipes that make it easy for cooks to create more than two hundred dishes at home, from takeout favorites such as Kung Pao Chicken to restaurant classics such as Steamed Whole Fish with Ginger and Green Onions. Exotic-sounding recipes like Good Fortune Fish Chowder, Flower Drum Crab Baked in the Shell, and Double Harmony Meatballs in Sweet and Sour Sauce are made easy. Don't live near a Chinatown? Try your hand at making your own Roast Duck, Char Siu (barbecued pork), and Gin Doi (sweet sesame balls with duck). Martin makes the exotic familiar by offering tips on unfamiliar ingredients and specific techniques in combination with Chinatown history and culture. Whether you end up cooking a dish at home or enjoying it in your nearest Chinatown neighborhood, Martin teaches you all you need to know about Chinese cuisine and culture. Travel with Martin Yan through a world of Chinatowns and satisfy your taste for adventure with Martin Yan's Chinatown Cooking.
Book Synopsis Cuisine and Culture by : Linda Civitello
Download or read book Cuisine and Culture written by Linda Civitello and published by John Wiley & Sons. This book was released on 2011-03-29 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
Book Synopsis Crossroads of Cuisine by : Paul David Buell
Download or read book Crossroads of Cuisine written by Paul David Buell and published by BRILL. This book was released on 2020-11-04 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Crossroads of Cuisine offers history of food and cultural exchanges in and around Central Asia. It discusses geographical base, and offers historical and cultural overview. A photo essay binds it all together. The book offers new views of the past.
Book Synopsis The Social Archaeology of Food by : Christine A. Hastorf
Download or read book The Social Archaeology of Food written by Christine A. Hastorf and published by Cambridge University Press. This book was released on 2017 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction : The Social Life of Food -- Part I. Laying the Groundwork -- Framing Food Investigation -- The Practices of a Meal in Society -- Part II. Current Food Studies in Archaeology -- The Archaeological Study of Food Activities -- Food Economics -- Food Politics : Power and Status -- Part III. Food and Identity : The Potentials of Food Archaeology -- Food in the Construction of Group Identity -- The Creation of Personal Identity : Food, Body and Personhood -- Food Creates Society
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.
Book Synopsis All Under Heaven by : Carolyn Phillips
Download or read book All Under Heaven written by Carolyn Phillips and published by Ten Speed Press. This book was released on 2016-08-30 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef. — Los Angeles Times: Favorite Cookbooks of 2016
Book Synopsis Becoming Brazilians by : Marshall C. Eakin
Download or read book Becoming Brazilians written by Marshall C. Eakin and published by Cambridge University Press. This book was released on 2017-07-25 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book traces the rise and decline of Gilberto Freyre's vision of racial and cultural mixture (mestiçagem - or race mixing) as the defining feature of Brazilian culture in the twentieth century. Eakin traces how mestiçagem moved from a conversation among a small group of intellectuals to become the dominant feature of Brazilian national identity, demonstrating how diverse Brazilians embraced mestiçagem, via popular music, film and television, literature, soccer, and protest movements. The Freyrean vision of the unity of Brazilians built on mestiçagem begins a gradual decline in the 1980s with the emergence of an identity politics stressing racial differences and multiculturalism. The book combines intellectual history, sociological and anthropological field work, political science, and cultural studies for a wide-ranging analysis of how Brazilians - across social classes - became Brazilians.
Book Synopsis Food Cultures of the World Encyclopedia [4 volumes] by : Ken Albala
Download or read book Food Cultures of the World Encyclopedia [4 volumes] written by Ken Albala and published by Bloomsbury Publishing USA. This book was released on 2011-05-25 with total page 1566 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis A Macao Narrative by : Austin Coates
Download or read book A Macao Narrative written by Austin Coates and published by Hong Kong University Press. This book was released on 2009-07-01 with total page 161 pages. Available in PDF, EPUB and Kindle. Book excerpt: Macao, 40 miles west of Hong Kong, became a place of Portuguese residence between 1555–57. In this short, lively and affectionate book, Austin Coates explains how and why the Portuguese came to the Far East, and how they peacefully settled in Macao with tacit Chinese goodwill. Macao's golden age, from 1557 to the disastrous collapse of 1641, is vividly reconstructed. There follows the cuckoo-in-the-nest situation of the late eighteenth century when the British in Macao were a law unto themselves, until the foundation of Hong Kong and the opening of Shanghai gave wider scope for their energies. Portugal’s subsequent struggle to obtain full sovereignty in Macao, and the extraordinary outcome in 1975, brings this account to a close. Special tribute is paid to the risks Macao gallantly undertook in harbouring Hong Kong's starving and destitute during World War II.
Book Synopsis International Hospitality Management by : Alan Clarke
Download or read book International Hospitality Management written by Alan Clarke and published by Routledge. This book was released on 2009-11-04 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: International Hospitality Management: issues and applications brings together the latest developments in global hospitality operations with the contemporary management principles. It provides a truly international perspective on the hospitality and tourism industries and provides a fresh insight into hospitality and tourism management. The text develops a critical view of the management theory and the traditional theories, looking at how appropriate they are in hospitality and tourism and in a multicultural context. The awareness of cultural environments and the specifications imposed by those cultures will underpin the whole text. International Hospitality Management is designed to instil a greater awareness of the international factors influencing the strategies and performances of hospitality organisation. The approach focuses on a critical analysis of the relevance and application of general management theory and practice to the hospitality industry. Consisting of three 3 parts divided into 14 chapters, each of which deals with a major topic of international management, the book has been thoroughly developed with consistent learning features throughout, including: Specified learning outcomes for each chapter International case studies including major world events such as the September 11 Terrorist Attacks, the Argentine Financial Crisis, The SARS virus, The Institution of Euro, the accession of China to the World Trade Organization., and the expansion of European Union, as well as international corporations such as Marriott, Hilton, Intercontinental, McDonalds, Starbucks etc. It introduces the global market situation, including Americas, Europe, Asia Pacific, and Middle East. Study questions and discussion questions to consolidate learning and understanding. Links to relevant websites at the end of each chapter On-line resources and a test bank is available for lecturers and students
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