Recipes And Reciprocity
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| Author | : Hannah Tait Neufeld |
| Publisher | : Univ. of Manitoba Press |
| Total Pages | : 200 |
| Release | : 2022-08-19 |
| Genre | : Social Science |
| ISBN | : 0887552951 |
Recipes and Reciprocity considers the ways that food and research intersect for both researchers, participants, and communities demonstrating how everyday acts around food preparation, consumption, and sharing can enable unexpected approaches to reciprocal research and fuel relationships across cultures, generations, spaces, and places. Drawing from research contexts within Canada, Cuba, India, Malawi, Nepal, Paraguay, and Japan, contributors use the sharing of food knowledge and food processes (such as drying, steaming, mixing, grinding, and churning) to examine topics like identity, community-based research ethics, food sovereignty, and nutrition. Each chapter highlights practical and experiential elements of fieldwork, incorporating storytelling, recipes, and methodological practices to offer insight into how food facilitates relationship-building and knowledge-sharing across geographical and cultural boarders. Contributors to this volume bring a range of disciplinary backgrounds—including anthropology, public health, social work, history, and rural studies—to the exploration of global and Indigenous foodways, perceptions around ethical eating and authenticity, language and food preparation, perspectives on healthy eating, and what it means to develop research relationships through food. Challenging colonial, heteropatriarchal, and methodological divisions between academic and less formal ways of knowing, Recipes and Reciprocity draws critical attention to the ways food can bridge disciplinary and lived experiences, propelling meaningful research and reciprocal relationships.
| Author | : Bob Johansen |
| Publisher | : Berrett-Koehler Publishers |
| Total Pages | : 257 |
| Release | : 2014-09-15 |
| Genre | : Business & Economics |
| ISBN | : 1626561087 |
A powerful new kind of competitive advantage is now possible thanks to technological and social disruptions that are already occurring. These disruptions revolutionize how companies can partner to create new growth. The Reciprocity Advantage shares a model for creating that growth: define your right-of-way (the underutilized resources you already own that you can share with others), partner to do what you can’t do alone, experiment to learn, and scale the new business at low risk. Reciprocity and advantage are words that are not normally seen together, but reciprocity—giving now to get later—will become a normal part of winning in the future. The Reciprocity Advantage shows you how to leverage new forces like digital natives and cloud-served supercomputing now into massively scalable, profitable, incremental growth for your business. Provocative and pragmatic, leading ten-year forecaster Bob Johansen and experienced business developer Karl Ronn describe how to lean in to disruptions to create new growth for your business. They include actual cases showing early successes for a range of companies and nonprofits like IBM, Microsoft, Google, Apple, and TED. They then provide key exercises to define your promising new ideas and nurture them into healthy new businesses. Their recommendations are based on practical experience in managing the problems of new business creation and many years of helping others see the future more clearly. Distilled from hands-on work, this book gets you started today on creating your own reciprocity advantage.
| Author | : Janis Thiessen |
| Publisher | : Univ. of Manitoba Press |
| Total Pages | : 358 |
| Release | : 2017-09-08 |
| Genre | : Business & Economics |
| ISBN | : 0887555276 |
Snacks is a history of Canadian snack foods, of the independent producers and workers who make them, and of the consumers who can’t put them down. Janis Thiessen profiles several iconic Canadian snack food companies, including Old Dutch Potato Chips, Hawkins Cheezies, and chocolate maker Ganong. These companies have developed in distinctive ways, reflecting the unique stories of their founders and their intense connection to specific locations. These stories of salty or sweet confections also reveal a history that is at odds with popular notions of “junk food.” Through extensive oral history and archival research, Thiessen uncovers the roots of our deep loyalties to different snack foods, what it means to be an independent snack food producer, and the often-quirky ways snacks have been created and marketed. Clearly written, extensively illustrated, and lavish with detail about some of Canadians’ favorite snacks, this is a lively and entertaining look at food and labour history.
| Author | : Priya Basil |
| Publisher | : Knopf |
| Total Pages | : 144 |
| Release | : 2020-11-03 |
| Genre | : Cooking |
| ISBN | : 052565786X |
A thought-provoking meditation on food, family, identity, immigration, and, most of all, hospitality--at the table and beyond--that's part food memoir, part appeal for more authentic decency in our daily worlds, and in the world at large. Be My Guest is an utterly unique, deeply personal meditation on what it means to tend to others and to ourselves--and how the two things work hand in hand. Priya Basil explores how food--and the act of offering food to others--are used to express love and support. Weaving together stories from her own life with knowledge gleaned from her Sikh heritage; her years spent in Kenya, India, Britain, and Germany; and ideas from Derrida, Plato, Arendt, and Peter Singer, Basil focuses an unexpected and illuminating light on what it means to be both a host and a guest. Lively, wide-ranging, and impassioned, Be My Guest is a singular work, at once a deeply felt plea for a kinder, more welcoming world and a reminder that, fundamentally, we all have more in common than we imagine.
| Author | : Colin R. Anderson |
| Publisher | : Univ. of Manitoba Press |
| Total Pages | : 414 |
| Release | : 2016-09-30 |
| Genre | : Social Science |
| ISBN | : 088755542X |
Few things are as important as the food we eat. Conversations in Food Studies demonstrates the value of interdisciplinary research through the cross-pollination of disciplinary, epistemological, and methodological perspectives. Widely diverse essays, ranging from the meaning of milk, to the bring-your-own-wine movement, to urban household waste, are the product of collaborating teams of interdisciplinary authors. Readers are invited to engage and reflect on the theories and practices underlying some of the most important issues facing the emerging field of food studies today. Conversations in Food Studies brings to the table thirteen original contributions organized around the themes of representation, governance, disciplinary boundaries, and, finally, learning through food. This collection offers an important and groundbreaking approach to food studies as it examines and reworks the boundaries that have traditionally structured the academy and that underlie much of food studies literature.
| Author | : Julia Sherman |
| Publisher | : Abrams |
| Total Pages | : 428 |
| Release | : 2021-10-26 |
| Genre | : Cooking |
| ISBN | : 164700473X |
In her follow-up cookbook to Salad for President, cook, writer, and artist Julia Sherman shows us how to apply an artist’s touch to our own home gatherings. Artists throw superior parties, and we can learn from their willingness to draw outside the lines, choose character over perfection, and find boundless joy in feeding family and friends. Cook, live, and host like an artist with inspired, easy recipes and playful hands-on experiments in the kitchen. Sherman shows you how to be the architect of your own uniquely memorable bash, whether that means a special breakfast for two, or a “choose your own adventure” meal that’s flexible enough to feed a crowd. Forget the codified markers of good taste—Arty Parties instead reveals that modern gatherings are less about “getting it right” and more about getting your hands dirty, building community, and taking risks in the kitchen and beyond. Featuring colorful food that is confident in its simplicity, Sherman shares easy-to-follow, healthy recipes that value imaginative flavor combinations over complexity: dishes like an avocado-lemongrass panna cotta, saffron tomato soup, coconut rice cakes with smashed avocado and soy-marinated eggs, and roasted broccolini and blood oranges with a creamy pepita sauce. This book also invites readers into the idiosyncratic gatherings of internationally acclaimed artists, from a chic office party in a Parisian art book publisher's atelier to an underground earth oven pizza party on a secluded hillside in Los Angeles. Woven throughout are Sherman’s own homegrown events that are relatable yet wonderfully experimental in tone. Utterly unique and beautifully designed, Arty Parties is a guide to creating meaningful experiences that nourish both the host and their guests in body, mind, and soul.
| Author | : Julia Sherman |
| Publisher | : Abrams |
| Total Pages | : 562 |
| Release | : 2017-05-16 |
| Genre | : Cooking |
| ISBN | : 1683350227 |
Over seventy-five salad recipes, with contributions and interviews by artists & creatives like William Wegman, Tauba Auerbach, Laurie Anderson, and Alice Waters. Julia Sherman loves salad. In the book named for her popular blog, Sherman encourages her readers to consider salad an everyday indulgence that can include cocktails, soups, family style brunch dishes, and dinner-party entrées. Every part of the meal is reimagined with a fresh, vegetable obsessed perspective. This compendium of savory recipes will tempt readers in search of diverse offerings from light to hearty organized by season. Recipes include: Collard Chiffonade Salad with Roasted Garlic Dressing and Crouton Crumble Heirloom Tomatoes with Crunchy Polenta Croutons Flank Steak and Bean Sprouts with Miso-Kimchi Dressing Grilled Hearts of Palm with Mint and Triple Citrus Golden Crispy Lotus Root with Asian Pear and Yuzu Dressing Shaved Cauliflower and Candy Cane Beet Salad with Seared Arctic Char Curly Carrots with Candied Cumin And many more The recipes, while not exclusively vegetarian, are vegetable-forward and focused on high-quality seasonal produce. Sherman also includes insider tips on pantry staples and growing your own salad garden of herbs and greens. Salad—with its infinite possibilities—is a game of endless combinations, not stifling rules. And with that in mind, Salad for President offers a window into how artists approach preparing their favorite dishes. She visits sculptors, painters, photographers, and musicians in their homes and gardens, interviewing and photographing them as they cook. Utterly unique in its look into the worlds of food, art, and everyday practices, Salad for President is at once a practical resource for healthy, satisfying recipes and an inspiring look at creativity. Praise for Salad for President “Part relational art, part self-discovery, Salad for President turns our notion of ‘salad’ on its head in a funny, beautiful, and most personal way.” ?Bon Appétit “Makes even the most unrepentant meat eater consider their leafy greens; it is a decidedly bitter, yet delicious, pill to swallow.” —John Martin, Munchies
| Author | : Susannah Worth |
| Publisher | : John Hunt Publishing |
| Total Pages | : 104 |
| Release | : 2015-06-26 |
| Genre | : Art |
| ISBN | : 1782798595 |
Digesting Recipes: The Art of Culinary Notation scrutinises the form of the recipe, using it as a means to explore a multitude of subjects in post-war Western art and culture, including industrial mass-production, consumerism, hidden labour, and art engaged with the everyday. Each chapter is presented as a dish in a nine-course meal, drawing on examples from published cookbooks and the work of artists such as Alison Knowles, Yoko Ono, Annette Messager, Martha Rosler, Barbara T. Smith, Bobby Baker and Mika Rottenberg. A recipe is an instruction, the imperative tone of the expert, but this constraint can offer its own kind of potential. A recipe need not be a domestic trap but might instead offer escape – something to fantasise about or aspire to. It can hold a promise of transformation both actual and metaphorical. It can be a proposal for action, or envision a possible future.
| Author | : Ivan Misner |
| Publisher | : Createspace Independent Publishing Platform |
| Total Pages | : 430 |
| Release | : 2017-07-13 |
| Genre | : Cookbooks |
| ISBN | : 9781514228920 |
"Offering information, support, and recipes for anyone looking to make a positive impact on a serious health condition, Healing Begins in the Kitchen is the ultimate resource for building up your immune system so that it can do what it is meant to do: keep you healthy."--Back cover.
| Author | : Carolyn Niethammer |
| Publisher | : University of Arizona Press |
| Total Pages | : 233 |
| Release | : 2020-09-22 |
| Genre | : Cooking |
| ISBN | : 0816538891 |
Drawing on thousands of years of foodways, Tucson cuisine blends the influences of Indigenous, Mexican, mission-era Mediterranean, and ranch-style cowboy food traditions. This book offers a food pilgrimage, where stories and recipes demonstrate why the desert city of Tucson became American’s first UNESCO City of Gastronomy. Both family supper tables and the city’s trendiest restaurants feature native desert plants and innovative dishes incorporating ancient agricultural staples. Award-winning writer Carolyn Niethammer deliciously shows how the Sonoran Desert’s first farmers grew tasty crops that continue to influence Tucson menus and how the arrival of Roman Catholic missionaries, Spanish soldiers, and Chinese farmers influenced what Tucsonans ate. White Sonora wheat, tepary beans, and criollo cattle steaks make Tucson’s cuisine unique. In A Desert Feast, you’ll see pictures of kids learning to grow food at school, and you’ll meet the farmers, small-scale food entrepreneurs, and chefs who are dedicated to growing and using heritage foods. It’s fair to say, “Tucson tastes like nowhere else.”
