Cooking For The Culture

Cooking For The Culture Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Cooking For The Culture book. This book definitely worth reading, it is an incredibly well-written.

Cooking for the Culture: Recipes and Stories from the New Orleans Streets to the Table

Author : Toya Boudy
Publisher : The Countryman Press
Page : 393 pages
File Size : 55,8 Mb
Release : 2023-02-07
Category : Cooking
ISBN : 9781682687468

Get Book

Cooking for the Culture: Recipes and Stories from the New Orleans Streets to the Table by Toya Boudy Pdf

An intimate celebration of New Orleans food and its Black culture from a born-and-raised local chef. Toya Boudy’s father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts, and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes—being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya, and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook.

Cooking Cultures

Author : Ishita Banerjee-Dube
Publisher : Cambridge University Press
Page : 264 pages
File Size : 53,8 Mb
Release : 2016-07
Category : Social Science
ISBN : 9781107140363

Get Book

Cooking Cultures by Ishita Banerjee-Dube Pdf

"Tracks the interplay of creativity, competition, desire, and nostalgia in the discrete ways people relate to food and cuisine in different societies"--

Cooking by the Book

Author : Mary Anne Schofield
Publisher : Popular Press
Page : 248 pages
File Size : 51,6 Mb
Release : 1989
Category : Cookery in literature
ISBN : 0879724439

Get Book

Cooking by the Book by Mary Anne Schofield Pdf

The essays collected here explore the power and sensuality that food engenders within literature. The book permits the reader to sample food as a rhetorical structure, one that allows the individual writers to articulate the abstract concepts in a medium that is readily understandable. The second part of Cooking by the Book turns to the more diverse food rhetorics of the marketplace. What, for example, is the fast food rhetoric? Why are there so many eating disorders in our society? Is it possible to teach philosophy through cookery? How long has vegetarianism been popular?

Cooking for the Culture

Author : Toya Boudy
Publisher : National Geographic Books
Page : 0 pages
File Size : 53,6 Mb
Release : 2023-02-07
Category : Cooking
ISBN : 9781682687451

Get Book

Cooking for the Culture by Toya Boudy Pdf

An intimate celebration of New Orleans food and its Black culture from a born-and-raised local chef. Toya Boudy’s father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts, and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes—being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya, and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook.

Food, Culture, Place

Author : Lori McCarthy,Marsha Tulk
Publisher : Unknown
Page : 212 pages
File Size : 42,8 Mb
Release : 2021-10-10
Category : Electronic
ISBN : 1989417310

Get Book

Food, Culture, Place by Lori McCarthy,Marsha Tulk Pdf

Many homes in Newfoundland still have well-stocked pantries of bottled moose or rabbit, freezers of corned capelin, and eider ducks at the ready, waiting for a special meal. Food, Culture, Place celebrates the land these foods come from and encourages everyone to put more traditional foods back on their plates. Lori McCarthy and Marsha Tulk have been collecting and cooking their way through the wild foods of Newfoundland for decades. This book showcases their experiences and shares the stories they have captured through their work and the people they have met. Through it all runs a deep love of everything that it takes to harvest, hunt, and prepare these foods to be enjoyed. Fish are caught, game hunted, berries and plants foraged. Food is prepared, preserved, and stored. Throughout are recipes for traditional dishes, regional delicacies, and modern preparations for today's home cook.

Sweet Home Café Cookbook

Author : NMAAHC,Jessica B. Harris,Albert Lukas,Jerome Grant
Publisher : Smithsonian Institution
Page : 217 pages
File Size : 46,8 Mb
Release : 2018-10-23
Category : Cooking
ISBN : 9781588346612

Get Book

Sweet Home Café Cookbook by NMAAHC,Jessica B. Harris,Albert Lukas,Jerome Grant Pdf

A celebration of African American cooking with 109 recipes from the National Museum of African American History and Culture's Sweet Home Café Since the 2016 opening of the National Museum of African American History and Culture, its Sweet Home Café has become a destination in its own right. Showcasing African American contributions to American cuisine, the café offers favorite dishes made with locally sourced ingredients, adding modern flavors and contemporary twists on classics. Now both readers and home cooks can partake of the café's bounty: drawing upon traditions of family and fellowship strengthened by shared meals, Sweet Home Café Cookbook celebrates African American cooking through recipes served by the café itself and dishes inspired by foods from African American culture. With 109 recipes, the sumptuous Sweet Home Café Cookbook takes readers on a deliciously unique journey. Presented here are the salads, sides, soups, snacks, sauces, main dishes, breads, and sweets that emerged in America as African, Caribbean, and European influences blended together. Featured recipes include Pea Tendril Salad, Fried Green Tomatoes, Hoppin' John, Sénégalaise Peanut Soup, Maryland Crab Cakes, Jamaican Grilled Jerk Chicken, Shrimp & Grits, Fried Chicken and Waffles, Pan Roasted Rainbow Trout, Hickory Smoked Pork Shoulder, Chow Chow, Banana Pudding, Chocolate Chess Pie, and many others. More than a collection of inviting recipes, this book illustrates the pivotal--and often overlooked--role that African Americans have played in creating and re-creating American foodways. Offering a deliciously new perspective on African American food and culinary culture, Sweet Home Café Cookbook is an absolute must-have.

Cooking

Author : Hervé This,Pierre Gagnaire
Publisher : Univ of California Press
Page : 380 pages
File Size : 45,6 Mb
Release : 2008-10-01
Category : Cooking
ISBN : 0520942124

Get Book

Cooking by Hervé This,Pierre Gagnaire Pdf

From its intriguing opening question—"How can we reasonably judge a meal?"—to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Hervé This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging the art of cooking. Many of the ideas he introduces in this culinary romance are illustrated by dishes created by Pierre Gagnaire, whose engaging commentaries provide rare insights into the creative inspiration of one of the world's foremost chefs. The result is an enthralling, sophisticated, freewheeling dinner party of a book that also makes a powerful case for openness and change in the way we think about food.

Food Is Culture

Author : Massimo Montanari
Publisher : Columbia University Press
Page : 168 pages
File Size : 53,9 Mb
Release : 2006-11-21
Category : Cooking
ISBN : 9780231510783

Get Book

Food Is Culture by Massimo Montanari Pdf

Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food—its capture, cultivation, preparation, and consumption—represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.

Thai Cooking Companion

Author : Ekarin Yusuksomboon,Intukarn Gajaseni Sirisant
Publisher : Unknown
Page : 0 pages
File Size : 46,8 Mb
Release : 2000
Category : Cookery, Thai
ISBN : 9747100835

Get Book

Thai Cooking Companion by Ekarin Yusuksomboon,Intukarn Gajaseni Sirisant Pdf

Book and CD-ROM What makes Thai cuisine so special are the tastes. To the non-Thai palate, they can be quite startling, and quite startingly blended together. Herbs, spices, and astringents create the four important tastes: sweet, salty, sour, and hot. A perfect dish blends these together in perfect balance. The resulting cuisine is quite unique and totally unmistakable. Now make it yourself the authentic Thai way. And understand its traditional cultural background. This Cooking Companion with CD-ROM contains over 130 recipes. Favourites like Tom Yam Goong. Easy-to-make surprises like Crispy Pumpkin. Cross-cultural experiences like Spicy Prawn Pizza. Plus an adventure into the connection with luscious pictures, 3D graphics, and Thai music.

Cooking Solo

Author : Klancy Miller
Publisher : Houghton Mifflin Harcourt
Page : 357 pages
File Size : 51,5 Mb
Release : 2016-03-08
Category : Cooking
ISBN : 9780544176508

Get Book

Cooking Solo by Klancy Miller Pdf

“[A] single person’s guide to cooking without compromise. This cookbook reframes cooking, which can seem like a chore, as a form of self-care.”—Library Journal At a time when 31 million American adults live alone, Klancy Miller is here to show that cooking for one is something to embrace. While making single servings from other cookbooks means scaling down ingredients, adjusting cooking times, or being stuck with leftovers, Cooking Solo gives readers just what they need to make a delicious meal—all for themselves. Among the few other “cooking for one” books, this is the first by a hip young woman, whose vibrance and enthusiasm for cooking for herself comes through in the 100 attractive recipes like Tahitian Noodle Sandwich, Smoked Duck Breast Salad, Spicy Pork Burger with Coconut, and Mackerel with Lemon and Capers. Klancy also includes a chapter on entertaining at home, because being single still means having fun with friends. “This is a smart, fun, user-friendly cookbook with great recipes for solo cooks. I love that Klancy encourages people to find their groove cooking for one and that she believes in sharing that same pleasure and delicious food with others.”—Marcus Samuelsson, award-winning chef-owner of Red Rooster Harlem and Uptown Brasserie “Taking inspiration from her travels, family, and day-to-day life, Klancy Miller has created a wonderful collection of recipes that will surely inspire you to prepare meals for yourself at home. Cooking for oneself is more rewarding than ever with this book open on your counter.”—Julia Turshen, author of Now & Again: Go-To Recipes, Inspired Menus & Endless Ideas for Reinventing Leftovers

Cuisine and Empire

Author : Rachel Laudan
Publisher : Univ of California Press
Page : 488 pages
File Size : 47,8 Mb
Release : 2015-04-03
Category : Cooking
ISBN : 9780520286313

Get Book

Cuisine and Empire by Rachel Laudan Pdf

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.

Cooking the Cambodian Way

Author : Narin Seng Jameson,Chan Vitharin,Donald L. Jameson,Marelize Görgens-Albino,Jody Zall Kusek,Sbong Saonith,Yem Nearyreak,Chanthavy Pich,Princess Norodom Buppha Dévi
Publisher : Unknown
Page : 151 pages
File Size : 50,8 Mb
Release : 2010
Category : Cambodia
ISBN : 9996360105

Get Book

Cooking the Cambodian Way by Narin Seng Jameson,Chan Vitharin,Donald L. Jameson,Marelize Görgens-Albino,Jody Zall Kusek,Sbong Saonith,Yem Nearyreak,Chanthavy Pich,Princess Norodom Buppha Dévi Pdf

The Foods of the Greek Islands

Author : Aglaia Kremezi
Publisher : HMH
Page : 324 pages
File Size : 48,7 Mb
Release : 2000-11-14
Category : Cooking
ISBN : 9780547348001

Get Book

The Foods of the Greek Islands by Aglaia Kremezi Pdf

This New York Times Notable Book is “a real working guide to preparing the traditional dishes found all over Greece” (Newsweek). Stretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer. Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food. Aglaia Kremezi, a frequent contributor to Gourmet and an international authority on Greek food, spent eight years collecting the fresh, uncomplicated recipes of the local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light and healthful, simple but never plain, and make extensive use of seasonal produce, fresh herbs, and fish. Passed from generation to generation by word of mouth, most have never before been written down. All translate easily to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Greens and Potato Stew from Crete; Spinach, Leek, and Fennel Pie from Skopelos; Rolled Baklava from Kos. Illustrated throughout with color photographs of the islanders preparing their specialties, and filled with stories of island history and customs, The Foods of the Greek Islands is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand. “The author has combined her reportorial skills, scholarly interests and superb instincts as a cook who knows both American and Greek kitchens to produce recipes that are simple, direct yet exciting.” —The New York Times Book Review

Kids and Culture Camp Cookbook

Author : Jania Otey
Publisher : Unknown
Page : 128 pages
File Size : 40,6 Mb
Release : 2019-06-09
Category : Electronic
ISBN : 0368921867

Get Book

Kids and Culture Camp Cookbook by Jania Otey Pdf

Jania fill in this info fdlfjdlfjl fdlfjdlfjdl fdjlfdjlfdjl

Dinner Roles

Author : Sherrie A. Inness
Publisher : University of Iowa Press
Page : 239 pages
File Size : 50,6 Mb
Release : 2001-04
Category : Cooking
ISBN : 9781587293320

Get Book

Dinner Roles by Sherrie A. Inness Pdf

Who cooks dinner in American homes? It's no surprise that “Mom” remains the overwhelming answer. Cooking and all it entails, from grocery shopping to chopping vegetables to clearing the table, is to this day primarily a woman's responsibility. How this relationship between women and food developed through the twentieth century and why it has endured are the questions Sherrie Inness seeks to answer in Dinner Roles: American Women and Culinary Culture. By exploring a wide range of popular media from the first half of the twentieth century, including cookbooks, women's magazines, and advertisements, Dinner Roles sheds light on the network of sources that helped perpetuate the notion that cooking is women's work. Cookbooks and advertisements provided valuable information about the ideals that American society upheld. A woman who could prepare the perfect Jell-O mold, whip up a cake with her new electric mixer, and still maintain a spotless kitchen and a sunny disposition was the envy of other housewives across the nation. Inness begins her exploration not with women but with men-those individuals often missing from the kitchen who were taught their own set of culinary values. She continues with the study of juvenile cookbooks, which provided children with their first cooking lessons. Chapters on the rise of electronic appliances, ethnic foods, and the 1950s housewife all add to our greater understanding of women's evolving roles in American culinary culture.