A Taste of Guam

A Taste of Guam
Author: Paula Ann Lujan Quinene
Publisher: Infinity Publishing
Total Pages: 1
Release: 2009
Genre: Cooking, Guamanian
ISBN: 0741433680

A Collection of Cooking Recipes from Guam.

Macarons

Macarons
Author: Paula Ann Lujan Quinene
Publisher: Infinity Pub
Total Pages: 112
Release: 2013-05
Genre: Cooking
ISBN: 9780741496133

Macarons Math, Science, and Art, provides you with an unusual, though scientifically sound combination of ingredients and techniques to create perfect macarons—ruffled feet, smooth tops, and no-hollow discs.

Remember Guam

Remember Guam
Author: Paula Ann Lujan Quinene
Publisher: Information Press
Total Pages: 211
Release: 2009-08
Genre: Cooking
ISBN: 9780741455031

Remember Guam is a collection of memories and recipes about the island of Guam. People from across the oceans and across the generations sent in their stories: World War II veterans, children of WWII veterans, current Guam residents, former Guam residents, visitors, etc. The book includes 20 recipes not found in A Taste of Guam, each with an on-line video demonstration for such foods like empanada, shrimp kelaguen, pantosta, chalakiles, bonelos yeast, shrimp patties, and more!

Chamoru Cuisine

Chamoru Cuisine
Author: Gerard Aflague
Publisher:
Total Pages: 424
Release: 2020-02-29
Genre:
ISBN: 9780692126691

This book preserves a legacy of CHamoru culture and cuisine of the Mariånas islands of Guam, Rota, Tinian, and Saipan from the perspectives of CHamoru authors Gerard and Mary Aflague. The Aflagues share various aspects of the CHamoru culture and over 100 recipes that reflect the islands' CHamoru cuisine. This book is beautifully designed in the Aflague's design style and is vivid in its photography of the islands and the many dishes that they have prepared.

Slow Food

Slow Food
Author: Carlo Petrini
Publisher: Columbia University Press
Total Pages: 185
Release: 2003
Genre: Business & Economics
ISBN: 0231128444

Today, with a magazine, Web site, and over 75,000 followers organized into local "convivia," or chapters, Slow Food is poised to revolutionize the way Americans shop for their groceries, prepare and consume their meals, and think about food.".

Attitude 13

Attitude 13
Author: Tanya Chargualaf Taimanglo
Publisher: AuthorHouse
Total Pages: 120
Release: 2010
Genre: Family & Relationships
ISBN: 145207240X

Attitude 13: A Daughter of Guam's Collection of Short Stories offers a glimpse into the life of Chamorros across the spectrum of humanity. Taimanglo's anthology includes a myriad of voices and points-of-view with strong Chamorro themes. The stories range from humorous to poignant and offer a mirror for fellow Chamorros and a passport for others to be introduced to the Pacific Islander culture. From the pride of a "Hafa Adai!" to the shackles of a culture scarred by colonialism, Attitude 13 is a literary expression of Taimanglo's love for her island home of Guam.

Molecular Gastronomy

Molecular Gastronomy
Author: Hervé This
Publisher: Columbia University Press
Total Pages: 404
Release: 2006
Genre: Cooking
ISBN: 9780231133128

French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cooking and eating.

Visualizing Taste

Visualizing Taste
Author: Ai Hisano
Publisher: Harvard University Press
Total Pages: 345
Release: 2019-11-19
Genre: Business & Economics
ISBN: 0674242599

Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.” The yellow of margarine, the red of meat, the bright orange of “natural” oranges—we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them—wholesome, fresh, uniform—has been a business practice since the late nineteenth century, though one invisible to consumers. Under the growing influences of corporate profit and consumer expectations, firms have sought to control our sensory experiences ever since. Visualizing Taste explores how our perceptions of what food should look like have changed over the course of more than a century. By examining the development of color-controlling technology, government regulation, and consumer expectations, Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers have created a version of “natural” that is, in fact, highly engineered. Retailers and marketers have used scientific data about color to stimulate and influence consumers’—and especially female consumers’—sensory desires, triggering our appetites and cravings. Grasping this pivotal transformation in how we see, and how we consume, is critical to understanding the business of food.

A Taste for Brown Bodies

A Taste for Brown Bodies
Author: Hiram Pérez
Publisher: NYU Press
Total Pages: 191
Release: 2015-10-30
Genre: Literary Criticism
ISBN: 1479889199

Winner, LGBT Studies Lammy Award presented by Lambda Literary Neither queer theory nor queer activism has fully reckoned with the role of race in the emergence of the modern gay subject. In A Taste for Brown Bodies, Hiram Pérez traces the development of gay modernity and its continued romanticization of the brown body. Focusing in particular on three figures with elusive queer histories—the sailor, the soldier, and the cowboy— Pérez unpacks how each has been memorialized and desired for their heroic masculinity while at the same time functioning as agents for the expansion of the US borders and neocolonial zones of influence. Describing an enduring homonationalism dating to the “birth” of the homosexual in the late 19th century, Pérez considers not only how US imperialist expansion was realized, but also how it was visualized for and through gay men. By means of an analysis of literature, film, and photographs from the 19th to the 21st centuries—including Herman Melville’s Billy Budd, Anne Proulx’s “Brokeback Mountain,” and photos of abuse at the Abu Ghraib prison—Pérez proposes that modern gay male identity, often traced to late Victorian constructions of “invert” and “homosexual,” occupies not the periphery of the nation but rather a cosmopolitan position, instrumental to projects of war, colonialism, and neoliberalism. A Taste for Brown Bodies argues that practices and subjectivities that we understand historically as forms of homosexuality have been regulated and normalized as an extension of the US nation-state, laying bare the tacit, if complex, participation of gay modernity within US imperialism.