The Making Of Macaus Fusion Cuisine
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| Author | : Annabel Jackson |
| Publisher | : Hong Kong University Press |
| Total Pages | : 169 |
| Release | : 2020-03-09 |
| Genre | : Travel |
| ISBN | : 9888528343 |
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
| Author | : Annabel Jackson |
| Publisher | : Hong Kong University Press |
| Total Pages | : 137 |
| Release | : 2003-09-01 |
| Genre | : Travel |
| ISBN | : 9622096387 |
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.
| Author | : Abraham Conlon |
| Publisher | : Ten Speed Press |
| Total Pages | : 322 |
| Release | : 2016-10-25 |
| Genre | : Cooking |
| ISBN | : 1607748959 |
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.
| Author | : Cecília Jorge |
| Publisher | : |
| Total Pages | : 151 |
| Release | : 2004 |
| Genre | : Cooking |
| ISBN | : 9789993777854 |
| Author | : Aren Z. Aizura |
| Publisher | : Duke University Press |
| Total Pages | : 183 |
| Release | : 2018-10-25 |
| Genre | : Social Science |
| ISBN | : 1478002646 |
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.
| Author | : Mary Kate Tate |
| Publisher | : Andrews McMeel Publishing |
| Total Pages | : 584 |
| Release | : 2011-09-20 |
| Genre | : Cooking |
| ISBN | : 1449408486 |
This beautifully illustrated cookbook and travelogue features 100 authentic recipes gathered from Shanghai to Xinjiang and beyond. Mandarin-speaking American siblings Mary Kate and Nate Tate traveled more than 9,700 miles through China, collecting stories, photographs, and lots of recipes. In Feeding the Dragon, they share what they saw, learned, and ate along the way. Highlighting nine unique regions, this volume features Buddhist vegetarian dishes enjoyed on the snowcapped mountains of Tibet, lamb kebabs served on the scorching desert of Xinjiang Province, and much more presented alongside personal stories and photographs. Recipes include Shanghai Soup Dumplings, Pineapple Rice, Coca-Cola Chicken Wings, Green Tea Shortbread Cookies, and Lychee Martinis. Feeding the Dragon also provides handy reference sidebars to guide cooks with time-saving shortcuts such as buying premade dumpling wrappers or using a blow-dryer to finish your Peking Duck. A comprehensive glossary of Chinese ingredients and their equivalent substitutions complete the book.
| Author | : Martin Yan |
| Publisher | : William Morrow Cookbooks |
| Total Pages | : 400 |
| Release | : 2002-10-22 |
| Genre | : Cooking |
| ISBN | : 9780060084752 |
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.
| Author | : Linda Civitello |
| Publisher | : John Wiley & Sons |
| Total Pages | : 448 |
| Release | : 2011-03-29 |
| Genre | : Cooking |
| ISBN | : 0470403713 |
Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.
| Author | : Patricia Schultz |
| Publisher | : Artisan |
| Total Pages | : 545 |
| Release | : 2019-10-29 |
| Genre | : Travel |
| ISBN | : 1579657885 |
Named a Best Gift Book/Best Travel Book of the Year by the New York Times, Entertainment Weekly, Associated Press, House Beautiful, Business Insider, The Daily Beast, Forbes, Fodor’s, The Points Guy, Seattle Times, and more “This is the comfort food of travel books. . . . This book will sweep you off your feet.”—New York Times Book Review “Gorgeous . . . breathtaking . . . spectacular.”—Publishers Weekly Patricia Schultz curates the world. When she published the original 1,000 Places to See Before You Die, she created not only a new kind of travel book but also a new way of thinking about our experiences and interests. Now Schultz captivates our hearts in the same compelling way her original book spoke to our minds. Moving from eloquent word to breathtaking image, she takes us on a visual journey of the best the world has to offer, and as we turn the pages and pore over these images, we feel it all: joy, curiosity, awe, passion, nostalgia (if we’ve been there), inspiration (because we want to go), and a profound and transforming sense of how lucky we are to live in a world filled with such beauty and wonder—to see tributaries of mist curling over the Great Wall, elephants grazing on the floor of the Ngorongoro Crater, the sun setting on the wild coast of Donegal, masked whirling dancers at a festival in Bhutan. The book itself is a thing of beauty, an oversize feast of more than 1,000 all-new photographs and 544 pages, every spread and page designed to showcase these mesmerizing photographs and hold just enough of Schultz’s lively text that we know why it is we’re looking at them. It is a perfect gift for every traveler, every fan of the original, every dreamer whose Instagram feed is filled with pictures of places near and far.
| Author | : OECD |
| Publisher | : OECD Publishing |
| Total Pages | : 178 |
| Release | : 2012-02-22 |
| Genre | : |
| ISBN | : 9264171924 |
This publication provides an understanding of the role of food tourism in local economic development and its potential for country branding. It also presents several innovative case studies in the food tourism sector and the experience industry.
