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Urban Cuisine
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Book Synopsis To Live and Dine in Dixie by : Angela Jill Cooley
Download or read book To Live and Dine in Dixie written by Angela Jill Cooley and published by University of Georgia Press. This book was released on 2015 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Significant legal changes later supported the unprecedented progress of the Civil Rights Act of 1964.
Download or read book Grub written by Anna Lappé and published by Penguin. This book was released on 2006 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: A practical guide to organic eating for readers who live in urban environments challenges popular misconceptions about organic foods in today's grocery stores, shares advice on how to create an organic kitchen, and provides seasonal recipes.
Book Synopsis Urban Italian by : Andrew Carmellini
Download or read book Urban Italian written by Andrew Carmellini and published by Bloomsbury USA. This book was released on 2008-11-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: While waiting for construction to finish on his restaurant A Voce, Andrew Carmellini faced an unusual challenge. After a brilliant career in professional kitchens (including a 6-year tour as chef de cuisine at Café Boulud), he was faced with the harsh reality of life as a civilian cook: no prep cooks, no saucier, no daily deliveries - just him and his wife in their tiny Manhattan-apartment kitchen. Urban Italian is made up of the recipes that result when a great chef has to use the same resources available to the rest of us. In these hundred recipes - covering five distinct courses, cocktails, and base recipes - Carmellini shows how to make stunning, soulful food with nothing more than the ingredients, techniques, and time available to the ordinary home cook. Recipes include crisped artichokes with yogurt, mint, and sauce picante; duck meatballs with cherry moustarda sauce; roast pork with Italian plums and grappa; spicy cod with rock shrimp; and marinated grapes with red-wine granita. Along with the recipes (beautifully photographed by Quentin Bacon), Carmellini and his wife, Gwen Hyman, have written a number of sections to help readers bring home more of a great chef's experience. These begin with a narrative that traces Andrew's culinary education, and continue with short pieces on places and ingredients, placed alongside recipes to shed light on the history and practice of simple, beautiful cooking.
Download or read book Urban Appetites written by Cindy R. Lobel and published by University of Chicago Press. This book was released on 2014-04-28 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: Glossy magazines write about them, celebrities give their names to them, and you’d better believe there’s an app (or ten) committed to finding you the right one. They are New York City restaurants and food shops. And their journey to international notoriety is a captivating one. The now-booming food capital was once a small seaport city, home to a mere six municipal food markets that were stocked by farmers, fishermen, and hunters who lived in the area. By 1890, however, the city’s population had grown to more than one million, and residents could dine in thousands of restaurants with a greater abundance and variety of options than any other place in the United States. Historians, sociologists, and foodies alike will devour the story of the origins of New York City’s food industry in Urban Appetites. Cindy R. Lobel focuses on the rise of New York as both a metropolis and a food capital, opening a new window onto the intersection of the cultural, social, political, and economic transformations of the nineteenth century. She offers wonderfully detailed accounts of public markets and private food shops; basement restaurants and immigrant diners serving favorites from the old country; cake and coffee shops; and high-end, French-inspired eating houses made for being seen in society as much as for dining. But as the food and the population became increasingly cosmopolitan, corruption, contamination, and undeniably inequitable conditions escalated. Urban Appetites serves up a complete picture of the evolution of the city, its politics, and its foodways.
Book Synopsis Gastronomy and Urban Space by : Andrzej Kowalczyk
Download or read book Gastronomy and Urban Space written by Andrzej Kowalczyk and published by Springer Nature. This book was released on 2020-01-20 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on the relationship between gastronomy and urban space. It highlights the intrinsic role of eating establishments and the gastronomy industry for cities by assessing their huge impacts on urban changes and discussing some of the challenges posed by new developments. Written by authors with a background in geography, it starts by discussing theoretical aspects of studies on gastronomy in urban space to place the subject in the broader context of urban geography. Covering both changes and challenges in gastronomy in urban space, it presents a wide range of problems, which are described and analysed using various case studies from Europe and other parts of the world.
Book Synopsis Urban Foodways and Communication by : Casey Man Kong Lum
Download or read book Urban Foodways and Communication written by Casey Man Kong Lum and published by Rowman & Littlefield. This book was released on 2016-05-19 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: Embedded in the quest for ways to preserve and promote heritage of any kind and, in particular, food heritage, is an appreciation or a sense of an impending loss of a particular way of life – knowledge, skills set, traditions -- deemed vital to the survival of a culture or community. Foodways places the production, procurement, preparation and sharing or consumption of food at an intersection among culture, tradition, and history. Thus, foodways is an important material and symbolic marker of identity, race and ethnicity, gender, class, ideology and social relations. Urban Foodways and Communication seeks to enrich our understanding of unique foodways in urban settings around the world as forms of intangible cultural heritage. Each ethnographic case study focuses its analysis on how the featured foodways manifests itself symbolically through and in communication. The book helps advance our knowledge of urban food heritages in order to contribute to their appreciation, preservation, and promotion.
Download or read book Urban Cuisine written by Chef John Saxton and published by Urban Global Enterprises. This book was released on 2013-12 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt: Get ready for some lip smacking, healthy southern cuisine from what Author Chris Chamberlain says is one of the "100 Places To Eat in the South Before You Die." Nationally recognized by the U.S. Commerce Association, and an award-winning chef on the local scene, Chef John Saxton's Urban Culinary Cuisine Cafe was the Tampa hotspot for healthy, mouthwatering, southern cuisine. As Dianna King, retired Cultural Health Director - American Heart Association, says in her foreword, "Chef John's expertise in preparing traditional soul food but in a more healthful way has helped to demonstrate that making healthy lifestyle choices can be easy when the food tastes so delicious." To encourage southern food fanatics to take responsibility for their health, Chef John Saxton has written a book explaining how to prepare those healthy southern dishes that were his most ordered and his customers' favorites. It's loaded with healthy cooking techniques and has nutritional information associated with each recipe. He's included his personally developed, closely held recipes for such favorites as Urban Fried Catfish, Cheese and Macaroni, Juicy Grilled Chicken Breast, Caribbean Chicken with a Honey Pineapple Sauce, Cajun Spicy Chicken Breast and Grilled Salmon with a Fresh Mango Sauce, just to name a few. Chef's unique transformation of southern cuisine to deliciously healthy southern cuisine has caused the locals to coin it "The New Soul Food." Irresistible full-color photographs and tips on how to please your taste buds will give readers a glimpse into Chef's infectious passion for food and playful need to engage all the senses for a truly memorable dining experience. As author Chris Chamberlain said, Urban Cuisine is "a great read as well as an essential resource for anyone who wants to create delicious healthy Southern food in their own kitchen."
Book Synopsis A Cultural History of Food in the Early Modern Age by : Beat Kümin
Download or read book A Cultural History of Food in the Early Modern Age written by Beat Kümin and published by Bloomsbury Publishing. This book was released on 2014-05-22 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: The seventeenth and eighteenth centuries form a very distinctive period in European food history. This was a time when enduring feudal constraints in some areas contrasted with widening geographical horizons and the emergence of a consumer society.While cereal based diets and small scale trade continued to be the mainstay of the general population, elite tastes shifted from Renaissance opulence toward the greater simplicity and elegance of dining à la française. At the same time, growing spatial mobility and urbanization boosted the demand for professional cooking and commercial catering. An unprecedented wealth of artistic, literary and medical discourses on food and drink allows fascinating insights into contemporary responses to these transformations. A Cultural History of Food in the Early Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Book Synopsis The new Peruvian cuisine by : Teófilo Altamirano Rua
Download or read book The new Peruvian cuisine written by Teófilo Altamirano Rua and published by CreaLibros Ediciones. This book was released on 2022-05-25 with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book is intended to be, not considered as a recipe list, neither as the development of regional cuisine history, as well as the discussion of food inputs. On the contrary, the main objective is to analyse the consolidation of the new Peruvian cuisine as a national and global brand, considering evolutive components such as internal migration, the hybridization of diverse internal and international sources to explain the Peruvian culinary "boom". The book blends together the Altamirano's efforts, father, and son, to analyse facts barely known of the national food industriy, like the palpable stagnation and decline of the so called "nueva cocina peruana". At the same time, the book highlights the book of la "nueva cocina peruana" around the world, namely in countries where reside most Peruvians such as USA, European Union, Japan, Chle and Argentina.
Book Synopsis Making Levantine Cuisine by : Anny Gaul
Download or read book Making Levantine Cuisine written by Anny Gaul and published by University of Texas Press. This book was released on 2021-12-08 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.
Book Synopsis Boundaries and Borders in the Post-Yugoslav Space by : Nenad Stefanov
Download or read book Boundaries and Borders in the Post-Yugoslav Space written by Nenad Stefanov and published by Walter de Gruyter GmbH & Co KG. This book was released on 2021-10-25 with total page 283 pages. Available in PDF, EPUB and Kindle. Book excerpt: The disintegration of Yugoslavia, accompanied by the emergence of new borders, is paradigmatically highlighting the relevance of borders in processes of societal change, crisis and conflict. This is even more the case, if we consider the violent practices that evolved out of populist discourse of ethnically homogenous bounded space in this process that happened in the wars in Yugoslavia in the 1990ies. Exploring the boundaries of Yugoslavia is not just relevant in the context of Balkan area studies, but the sketched phenomena acquire much wider importance, and can be helpful in order to better understand the dynamics of b/ordering societal space, that are so characteristic for our present situation.
Book Synopsis Food and the City in Europe since 1800 by : Peter Lummel
Download or read book Food and the City in Europe since 1800 written by Peter Lummel and published by Routledge. This book was released on 2016-04-15 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: This fascinating volume examines the impact that rapid urbanization has had upon diets and food systems throughout Western Europe over the past two centuries. Bringing together studies from across the continent, it stresses the fundamental links between key changes in European social history and food systems, food cultures and food politics. Contributors respond to a number of important questions, including: when and how did local food production cease to be sufficient for the city and when did improved transport conditions and liberal commercial relations replace local by supra-regional food supplies? How far did the food industry contribute to improved living conditions in cities? What influence did urban consumers have? Food and the City in Europe since 1800 also examines issues of food hygiene and health impacts in cities, looks at various food innovations and how ’new’ foods often first gained acceptance in cities, and explores how eating fashions have changed over the centuries.
Book Synopsis Modern Japanese Cuisine by : Katarzyna Joanna Cwiertka
Download or read book Modern Japanese Cuisine written by Katarzyna Joanna Cwiertka and published by Reaktion Books. This book was released on 2006 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Katarzyna Cwiertka shows that key shifts in the Japanese diet were, in many cases, a consequence of modern imperialism. Exploring reforms in home cooking and military catering, wartime food management and the rise of urban gastronomy, she reveals how Japan's pre-modern culinary diversity was eventually replaced by a truly 'national' cuisine - a set of foods and practices with which the majority of Japanese today ardently identify." "The result of more than a decade of research, Modern Japanese Cuisine is a look at the historical roots of one of the world's best cuisines. It includes additional information on the influx of Japanese food and restaurants in Western countries, and how in turn these developments have informed our view of Japanese cuisine. This book is appetizing reading for all those interested in Japanese culture and its influences."--BOOK JACKET.
Book Synopsis Culinary Nostalgia by : Mark Swislocki
Download or read book Culinary Nostalgia written by Mark Swislocki and published by Stanford University Press. This book was released on 2009 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book argues that regional food culture is intrinsic to how Chinese connect to the past, live in the present, and imagine their future. It focuses on Shanghai?a food lover's paradise?and identifies the importance of regional food culture at pivotal moments in the city's history, and in Chinese history more generally.
Book Synopsis Green Technologies and Infrastructure to Enhance Urban Ecosystem Services by : Viacheslav Vasenev
Download or read book Green Technologies and Infrastructure to Enhance Urban Ecosystem Services written by Viacheslav Vasenev and published by Springer. This book was released on 2019-04-17 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: These proceedings of the Smart and Sustainable Cities Conference (SSC) in Moscow from May 23 to 26, 2018 addresses important questions regarding the global trend of urbanization. What are the environmental consequences of megacities’ expansion? What smart solutions can make life in cities safe, comfortable and environmentally friendly? It is projected that 70% of the global population will live in cities by 2050, and as such the book describes how this rapid urbanization will alter the face of the world. Focusing on solutions for the environmental problems of modern megapolises, it discusses advanced approaches and smart technologies to monitor, model and assess the environmental consequences and risks. The contributors present examples of successful sustainable urban development, including management and design of green infrastructure, waste management, run-off purification and remediation of urban soils. The SSC conference and its proceedings offer a valuable contribution to sustainable urban development, and are of interest to the scientific and research community, municipal services, environmental protection agencies, landscape architects, civil engineers, policy makers and other stakeholders in urban management and greenery.
Book Synopsis Cuisine and Empire by : Rachel Laudan
Download or read book Cuisine and Empire written by Rachel Laudan and published by Univ of California Press. This book was released on 2015-04-03 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Book Synopsis Italian Food Activism in Urban Sardinia by : Carole Counihan
Download or read book Italian Food Activism in Urban Sardinia written by Carole Counihan and published by Bloomsbury Publishing. This book was released on 2018-12-13 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: With her new book, Italian Food Activism in Urban Sardinia, cultural anthropologist Carole Counihan makes a significant contribution to understanding the growing global movement for food democracy. Providing a detailed ethnographic case study from Cagliari, the capital of the Italian island-region of Sardinia, she draws upon Sardinians' own descriptions of their actions and motivations to change their food as they pursue grassroots alternatives to the agro-industrial food system through GAS (Gruppi di Acquisito Solidale or solidarity-based purchase groups), organic and urban agriculture, alternative restaurants, and farm-to-school programs. They link their activism to the sensory and emotional resonance of food and its nostalgic connections to place, tradition, and culture. They stress the importance of education through experience, and they build relationships and networks through workshops, farm visits, and commensality. The book focuses on three key themes to emerge in interviews with Cagliari food activists: the significance of territorio (or place), the importance of taste, and the role of education. By exploring these areas of concern, Counihan uncovers key tensions in consumption as a force for change, in individual vs. group actions, and in political and economic power relations, which are of crucial importance to wider global efforts to promote food democracy.
