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Ethnic Chicago Cookbook by Carol Mighton Haddix Pdf
From Swedish cinnamon rolls and Greek baklava to hot German potato salad and homemade pierogis, these 150 recipes, featured in the "Chicago Tribune", celebrate Chicago's richly diverse people and their sumptuous cuisines. 16-page color insert.
Ethnic Chicago by Melvin Holli,Peter d'Alroy Jones Pdf
A study of ethnic life in the city, detailing the process of adjustment, cultural survival, and ethnic identification among groups such as the Irish, Ukrainians, African Americans, Asian Indians, and Swedes. New to this edition is a six-chapter section that examines ethnic institutions including saloons, sports, crime, churches, neighborhoods, and cemeteries. Includes bandw photos and illustrations. Annotation copyright by Book News, Inc., Portland, OR
The Ethnic Paris Cookbook by Charlotte Puckette,Olivia Kiang-Snaije Pdf
Bring the French melting pot into your kitchenTake your tastebuds on a global Parisian adventure and cook up 100 easy-to-follow recipes, adapted by famous Parisian chefs to use at home.Get the best of French international haute cuisine with a wealth of world influences from South East Asia, to Morocco and Japan. Recreate mouth watering flavours from Salt and Pepper Shrimp with Cognac to Black Sesame Macaroons.All brought to life with beautiful colour line-drawings from Paris-based illustrator Dinah Diwan.Bon Appetit!
The Ralph Nader and Family Cookbook: Classic Recipes from Lebanon and Beyond by Ralph Nader Pdf
Ralph Nader and his family share recipes inspired by his parents’ commitment to the healthy diet of their homeland of Lebanon. “More than just a collection of recipes, though, this is a window on a culture and a family. Nader’s description of his mother convincing 8-year-old Ralph to eat radishes speaks volumes about this persuasive matriarch and the tireless activist she raised.” —Washington Post Book Club Ralph Nader is best-known for his social critiques and his efforts to increase government and corporate accountability, but what some might not know about him is his lifelong commitment to healthy eating. Born in Connecticut to Lebanese parents, Nader’s appreciation of food began at an early age, when his parents, Rose and Nathra, owned an eatery, bakery, and delicatessen called the Highland Arms Restaurant. The family eschewed processed foods and ate only a moderate amount of lean red meat. Nowadays, the Mediterranean diet is considered one of the healthiest on the planet, but in the 1930s and ’40s of Nader’s youth it was considered by many Americans as simply strange. Luckily for Nader and his siblings, this didn’t prevent their mother, Rose, from serving the family homemade, healthy meals—dishes from her homeland of Lebanon. Rose didn’t simply encourage her children to eat well, she took time to discuss and explain her approach to food; she used the family meals to connect all of her children to the traditions of their ancestors. The Ralph Nader and Family Cookbook shares the cuisine of Nader’s upbringing, presenting Lebanese dishes inspired by Rose’s recipes that will be both known to many, including hummus and baba ghanoush, as well as others that may be lesser known, such as kibbe, the extremely versatile national dish of Lebanon, and sheikh al-mahshi—”the ‘king’ of stuffed foods.” The cookbook includes an introduction by Nader and anecdotes throughout. The Ralph Nader and Family Cookbook will entice one’s taste buds, while sharing a side of Ralph Nader that may not be commonly known, though will not surprise anyone familiar with his decades of activism and involvement in consumer protection advocacy.
The American Ethnic Cookbook For Students by Mark H. Zanger Pdf
The first cookbook to present the dishes of more than 120 ethnic groups now in America, The American Ethinic Cookbook for Students illustrates how those dishes have changed throughout the years. This cookbook contains more than 300 recies plus references to ethnography, food history, culture, and the history of American immigration. A bibliography at the end of each ethnic group section is included. Covering the cooking of Native American tribes, old-stock settlers, old immigrants from 1840-1920, and the new immigrants, no other cookbook describes so many different ethnic groups or focuses on the American ethnic experience. Arranged alphabetically by ethnic group, each chapter consists of a brief introduction to the ethnic group, its food history and ethnogaphy, followed by recipes, with step-by-step instructions, techniques hints, and equipment information. Among the 120 ethnic groups included are: Amish-Mennonites, Arcadians, Cugans, Dutch, Cajuns, Eskimos, Hopi, Hungarians, Jamaicans, Jews, Palestinians, Serbs, Sioux, Turks, and Vietnamese.
Ethnic American Cooking: Recipes for Living in a New World is much more than a cookbook. It contains recipes from almost every nationality or ethnicity residing in the US and includes a brief introduction to understanding how those recipes represent that group’s food culture. It illustrates the ways in which recipes, like identities, are fluid, adapting to new ingredients, tastes, and circumstances and are adjusted to continue to carry meaning—or perhaps acquire new ones. The book is based on the two-volume Ethnic American Food Today: A Cultural Encyclopedia, which looked at the way ethnic groups in the US eat. Here, the recipes of the varied groups are brought together for the adventurous chef, the curious reader, and the casual cook alike. The recipes have been tested for use in modern American home kitchens with ingredients that can be found in most supermarkets. Substitutions and options are also suggested where needed. The dishes range from gourmet to everyday and offer a taste of the myriad ethnic culinary cultures in the US.
Author : Mary Pattillo Publisher : University of Chicago Press Page : 403 pages File Size : 53,6 Mb Release : 2010-04-02 Category : Social Science ISBN : 9780226649337
In Black on the Block, Mary Pattillo—a Newsweek Woman of the 21st Century—uses the historic rise, alarming fall, and equally dramatic renewal of Chicago’s North Kenwood–Oakland neighborhood to explore the politics of race and class in contemporary urban America. There was a time when North Kenwood–Oakland was plagued by gangs, drugs, violence, and the font of poverty from which they sprang. But in the late 1980s, activists rose up to tackle the social problems that had plagued the area for decades. Black on the Block tells the remarkable story of how these residents laid the groundwork for a revitalized and self-consciously black neighborhood that continues to flourish today. But theirs is not a tale of easy consensus and political unity, and here Pattillo teases out the divergent class interests that have come to define black communities like North Kenwood–Oakland. She explores the often heated battles between haves and have-nots, home owners and apartment dwellers, and newcomers and old-timers as they clash over the social implications of gentrification. Along the way, Pattillo highlights the conflicted but crucial role that middle-class blacks play in transforming such districts as they negotiate between established centers of white economic and political power and the needs of their less fortunate black neighbors. “A century from now, when today's sociologists and journalists are dust and their books are too, those who want to understand what the hell happened to Chicago will be finding the answer in this one.”—Chicago Reader “To see how diversity creates strange and sometimes awkward bedfellows . . . turn to Mary Pattillo's Black on the Block.”—Boston Globe
Author : Adam Green Publisher : University of Chicago Press Page : 323 pages File Size : 44,7 Mb Release : 2007 Category : History ISBN : 9780226306414
Black Chicagoans were at the centre of a national movement in the 1940s and '50s, when African Americans across the country first started to see themselves as part of a single culture. Green argues that this period engendered a unique cultural and commercial consciousness, fostering ideas of racial identity that remain influential.
There Goes the Neighborhood by William Julius Wilson,Richard P. Taub Pdf
From one of America’s most admired sociologists and urban policy advisers, There Goes the Neighborhood is a long-awaited look at how race, class, and ethnicity influence one of Americans’ most personal choices—where we choose to live. The result of a three-year study of four working- and lower-middle class neighborhoods in Chicago, these riveting first-person narratives and the meticulous research which accompanies them reveal honest yet disturbing realities—ones that remind us why the elusive American dream of integrated neighborhoods remains a priority of race relations in our time.
At the Valois "See Your Food" cafeteria on Chicago's South Side, black and white men gather over cups of coffee and steam-table food. Mitchell Duneier, a sociologist, spent four years at the Valois writing this moving profile of the black men who congregate at "Slim's Table." Praised as "a marvelous study of those who should not be forgotten" by the Wall Street Journal,Slim's Table helps demolish the narrow sociological picture of black men and simple media-reinforced stereotypes. In between is a "respectable" citizenry, too often ignored and little understood. "Slim's Table is an astonishment. Duneier manages to fling open windows of perception into what it means to be working-class black, how a caring community can proceed from the most ordinary transactions, all the while smashing media-induced stereotypes of the races and race relations."—Citation for Chicago Sun Times Chicago Book of the Year Award "An instant classic of ethnography that will provoke debate and provide insight for years to come."—Michael Eric Dyson, Chicago Tribune "Mr. Duneier sees the subjects of his study as people and he sees the scale of their lives as fully human, rather than as diminished versions of grander lives lived elsewhere by people of another color. . . . A welcome antidote to trends in both journalism and sociology."—Roger Wilkins, New York Times Book Review
Chicago began as a frontier town on the edge of white settlement and as the product of removal of culturally rich and diverse indigenous populations. The town grew into a place of speculation with the planned building of the Illinois and Michigan canal, a boomtown, and finally a mature city of immigrants from both overseas and elsewhere in the US. In this environment, cultures mixed, first at the taverns around Wolf Point, where the forks of the Chicago River join, and later at the jazz and other clubs along the “Stroll” in the black belt, and in the storefront ethnic restaurants of today. Chicago was the place where the transcontinental railroads from the West and the “trunk” roads from the East met. Many downtown restaurants catered specifically to passengers transferring from train to train between one of the five major downtown railroad stations. This also led to “destination” restaurants, where Hollywood stars and their onlookers would dine during overnight layovers between trains. At the same time, Chicago became the candy capital of the US and a leading city for national conventions, catering to the many participants looking for a great steak and atmosphere. Beyond hosting conventions and commerce, Chicagoans also simply needed to eat—safely and relatively cheaply. Chicago grew amazingly fast, becoming the second largest city in the US in 1890. Chicago itself and its immediate surrounding area was also the site of agriculture, both producing food for the city and for shipment elsewhere. Within the city, industrial food manufacturers prospered, highlighted by the meat processors at the Chicago stockyards, but also including candy makers such as Brach’s and Curtiss, and companies such as Kraft Foods. At the same time, large markets for local consumption emerged. The food biography of Chicago is a story of not just culture, economics, and innovation, but also a history of regulation and regulators, as they protected Chicago’s food supply and built Chicago into a city where people not only come to eat, but where locals rely on the availability of safe food and water. With vivid details and stories of local restaurants and food, Block and Rosing reveal Chicago to be one of the foremost eating destinations in the country.
The past 25 years has seen Chicago transformed from a heartland stronghold of meat and potatoes into a major culinary center. Chicago Cooks chronicles this story through the eyes of the Chicago chapter of Les Dames d’Escoffier, female leaders in the food and dining world. They tell how the Chicago food scene grew and evolved, touching on landmark restaurants like Charlie Trotter's and Frontera Grill, the rise of ethnic cuisines imported from around the world, and the proliferation of shops, markets, and classes serving the ever more sophisticated home cook. The book also includes a bounty of 75 recipes for entertaining from this unique group of Chicago food authorities, gathered specially for this book.
Culinary Art by Art Institute of Chicago,Thomas Fredrickson Pdf
Works of art selected from the world-renowned Art Institute of Chicago are tastefully assembled with recipes from eight of Chicago's most popular ethnic restaurants.
Ethnic American Cooking: Recipes for Living in a New World is much more than a cookbook. It contains recipes from almost every nationality or ethnicity residing in the US and includes a brief introduction to understanding how those recipes represent that group's food culture. It illustrates the ways in which recipes, like identities, are fluid, adapting to new ingredients, tastes, and circumstances and are adjusted to continue to carry meaning--or perhaps acquire new ones. The book is based on the two-volume Ethnic American Food Today: A Cultural Encyclopedia, which looked at the way ethnic groups in the US eat. Here, the recipes of the varied groups are brought together for the adventurous chef, the curious reader, and the casual cook alike. The recipes have been tested for use in modern American home kitchens with ingredients that can be found in most supermarkets. Substitutions and options are also suggested where needed. The dishes range from gourmet to everyday and offer a taste of the myriad ethnic culinary cultures in the US.
