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| Author | : Gloria Zamora |
| Publisher | : University of New Mexico Press |
| Total Pages | : 240 |
| Release | : 2009 |
| Genre | : Biography & Autobiography |
| ISBN | : 0826346359 |
This heartfelt memoir tells of the joys and hardships of life in a New Mexico family during the 1950s and 1960s.
| Author | : Gloria Zamora |
| Publisher | : University of New Mexico Press |
| Total Pages | : 309 |
| Release | : 2011-09-01 |
| Genre | : Biography & Autobiography |
| ISBN | : 0826346367 |
Grandparents are our teachers, our allies, and a great source of love. They supply endless stories that connect us to a past way of life and to people long gone-people who led ordinary lives, but were full of extraordinary teachings. This is the subject of Sweet Nata, a memoir about familial traditions and the joys and hardships the author experienced in her youth. Set during the 1950s and 1960s in Mora and Corrales, New Mexico, Zamora reveals her interaction with her parents, grandparents, and other extended family members who had the greatest influence on her life. She paints a picture of native New Mexican culture and history for younger generations that will also be nostalgic for older generations. "Zamora offers a unique and authentic perspective on the Hispanic experience in New Mexico. As a memoir, it's a rare glimpse into the daily living of a family and a community."--Ana Baca, author of Mama Fela's Girls (UNM Press)
| Author | : Timothy G. Roufs |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 641 |
| Release | : 2014-07-29 |
| Genre | : Cooking |
| ISBN | : |
From apple pie to baklava, cannoli to gulab jamun, sweet treats have universal appeal in countries around the world. This encyclopedia provides a comprehensive look at global dessert culture. Few things represent a culture as well as food. Because sweets are universal foods, they are the perfect basis for a comparative study of the intersection of history, geography, social class, religion, politics, and other key aspects of life. With that in mind, this encyclopedia surveys nearly 100 countries, examining their characteristic sweet treats from an anthropological perspective. It offers historical context on what sweets are popular where and why and emphasizes the cross-cultural insights those sweets present. The reference opens with an overview of general trends in desserts and sweet treats. Entries organized by country and region describe cultural attributes of local desserts, how and when sweets are enjoyed, and any ingredients that are iconic. Several popular desserts are discussed within each entry including information on their history, their importance, and regional/cultural variations on preparation. An appendix of recipes provides instructions on how to make many of the dishes, whether for school projects or general entertaining.
| Author | : Sandor Ellix Katz |
| Publisher | : Chelsea Green Publishing |
| Total Pages | : 530 |
| Release | : 2012 |
| Genre | : Cooking |
| ISBN | : 160358286X |
"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times *Named a "Best Gift for Gardeners" by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.
| Author | : Hseham Amrahs |
| Publisher | : Mahesh Dutt Sharma |
| Total Pages | : 674 |
| Release | : 2024-01-03 |
| Genre | : Cooking |
| ISBN | : |
Cooking is not just a skill; it is an expression of creativity and love. In "A Showcase of the 200 Most Popular Global Dishes," we invite readers to step into their kitchens and embark on a global culinary adventure. Each recipe is a guide and a companion, encouraging home cooks to experiment, adapt, and make these dishes their own. And when the labor of love is plated and shared, it becomes a celebration—a celebration of culture, diversity, and the simple joy of breaking bread together. This book is more than a collection of recipes; it is a culinary education. As you journey through these pages, you'll learn about the cultural significance of each dish, the regional variations that add nuance to flavors, and the techniques that elevate a good dish to a great one. "A Showcase of the 200 Most Popular Global Dishes" is an invitation to expand your culinary repertoire, to become not just a consumer but an active participant in the world's grand culinary narrative.
| Author | : Miguel Gama |
| Publisher | : CRC Press |
| Total Pages | : 317 |
| Release | : 2016-04-19 |
| Genre | : Medical |
| ISBN | : 100021866X |
The first book dedicated to the potential applications and unique properties of bacterial cellulose (BC), this seminal work covers the basic science, technology, and economic impact of this bulk chemical as well as the companies and patents that are driving the field. It reviews the biosynthesis and properties of BC, including genetics and characterization; discusses the advancing technology as it relates to product development, bioreactors, and production; and analyzes the economic impact of BC on a diverse range of industry applications, including materials and biomaterials, biological and polymer sciences, and electromechanical engineering.
| Author | : Reynaldo G. Alejandro |
| Publisher | : Tuttle Publishing |
| Total Pages | : 113 |
| Release | : 2015-12-08 |
| Genre | : Cooking |
| ISBN | : 1462905455 |
Learn authentic and delicious recipes from the Philippines, along with culinary culture and history, with this beautifully illustrated Filipino cookbook. From the national dishes such as adobe, lechon and sinigang, to the fiery foods of the Bicol region where coconut milk is a favored ingredient, Filipino food is a concoction of tantalizing textures, flavors and colors. Superb color photographs and detailed information on local ingredients make The Food of the Philippines perfect for anyone curious about the culinary delights of the "Pearl of the Orient"! Featured Filipino recipes include: Fish Ceviche Pork Cracklings Chicken Soup with Coconut Simmered Vegetables with Shrimp Fried Fish with Black Bean Sauce Rich Beef Stew Chicken and Pork Adobo And many more!
| Author | : Orest M. Gladky |
| Publisher | : Xlibris Corporation |
| Total Pages | : 778 |
| Release | : 2011-06-02 |
| Genre | : Fiction |
| ISBN | : 1456858378 |
The anthology Voices From The Past by the late Russian immigrant writer Orest M. Gladky presents a six-part collection of short stories preserving facts and thoughts about the tumultuous history of Russia—Soviet Union from 1917 to 1971. In the first Part of this stirring collection, “In Whose Name?”, stories follow the period when the civil war engulfed the Motherland and the White Army volunteers are defending Holy Russia from the Reds. In “The Dispossessed,” stories describe tragic times when Stalin reneges on the promise of the revolution—All land to the peasants—and launches an onslaught on peasants through forced farm collectivization and deportation of millions to Siberia. Stories in “I Believe” tell how the Communists imposed Marxist dogma to eradicate belief in God, they close churches, kill and send clergymen to the concentration camps and conduct relentless anti-religious propaganda. In the fourth part State secret police watchdogs relentlessly hound “The Enemies of the People” and send millions without trial to prisons and gulags. In “The Humdrum Life in Socialist Paradise” stories capture snapshots of ordinary citizens’ days in the Socialist-Communist state and their struggle to survive under Soviet rule and Bolshevik dictatorship. The last Part, “Behind the Iron Curtain,” tells with wry humor stories about events after World War Two, Cold War Years, and Collective Leadership in Soviet Union.
| Author | : John Szabo |
| Publisher | : John Wiley & Sons |
| Total Pages | : 427 |
| Release | : 2013-01-01 |
| Genre | : Cooking |
| ISBN | : 1118399579 |
The easy way to learn to pair food with wine Knowing the best wine to serve with food can be a real challenge, and can make or break a meal. Pairing Food and Wine For Dummies helps you understand the principles behind matching wine and food. From European to Asian, fine dining to burgers and barbeque, you'll learn strategies for knowing just what wine to choose with anything you're having for dinner. Pairing Food and Wine For Dummies goes beyond offering a simple list of which wines to drink with which food. This helpful guide gives you access to the principles that enable you to make your own informed matches on the fly, whatever wine or food is on the table. Gives you expert insight at the fraction of a cost of those pricey food and wine pairing courses Helps you find the perfect match for tricky dishes, like curries and vegetarian food Offers tips on how to hold lively food and wine tasting parties If you're new to wine and want to get a handle on everything you need to expertly match food and wine, Pairing Food and Wine For Dummies has you covered.
| Author | : |
| Publisher | : Oxford University Press |
| Total Pages | : 947 |
| Release | : 2015-04-01 |
| Genre | : Cooking |
| ISBN | : 019931361X |
A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.
