Ethnic Cuisines

Author : V. Prakash,Olga Martin-Belloso,Larry Keener,Siân B. Astley,Susanne Braun,Helena McMahon,Huub Lelieveld
Publisher : Academic Press
Page : 536 pages
File Size : 51,8 Mb
Release : 2015-11-25
Category : Technology & Engineering
ISBN : 9780128006207

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Regulating Safety of Traditional and Ethnic Foods by V. Prakash,Olga Martin-Belloso,Larry Keener,Siân B. Astley,Susanne Braun,Helena McMahon,Huub Lelieveld Pdf

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards

Author : Eve Zibart
Publisher : Menasha Ridge Press
Page : 484 pages
File Size : 42,9 Mb
Release : 2010-02-01
Category : Cooking
ISBN : 9780897327756

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The Ethnic Food Lover's Companion by Eve Zibart Pdf

Nowhere is America's rich ethnic and cultural diversity more apparent than in its restaurants. Every city and region of the United States has a unique cultural heritage - whether it's Cuban, Thai, Spanish, Italian, Indian, French or German - reflected in its dining choices. So what do you order in an ethnic restaurant, and how do you eat? The Ethnic Food Lover's Companion provides all the information you need to make every ethnic dining experience a pleasant and memorable one. In this book you will find information about what to expect in any type of ethnic restaurant; detail profiles of each ethnic cuisine, including key ingredients, spices and methods of preparation; cultural tips to put you at ease with the customs and etiquette of each cuisine; representative dishes of each cuisine defined and described; recommended complete meals from appetizer through dessert and easy recipes you can prepare at home.

Author : Elisabeth Rozin
Publisher : Unknown
Page : 300 pages
File Size : 48,9 Mb
Release : 1983
Category : Cooking
ISBN : PSU:000016867390

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Ethnic Cuisine by Elisabeth Rozin Pdf

Author : Donna R. Gabaccia
Publisher : Harvard University Press
Page : 289 pages
File Size : 41,9 Mb
Release : 2009-07-01
Category : Social Science
ISBN : 9780674037441

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We Are What We Eat by Donna R. Gabaccia Pdf

Ghulam Bombaywala sells bagels in Houston. Demetrios dishes up pizza in Connecticut. The Wangs serve tacos in Los Angeles. How ethnicity has influenced American eating habits—and thus, the make-up and direction of the American cultural mainstream—is the story told in We Are What We Eat. It is a complex tale of ethnic mingling and borrowing, of entrepreneurship and connoisseurship, of food as a social and political symbol and weapon—and a thoroughly entertaining history of our culinary tradition of multiculturalism. The story of successive generations of Americans experimenting with their new neighbors’ foods highlights the marketplace as an important arena for defining and expressing ethnic identities and relationships. We Are What We Eat follows the fortunes of dozens of enterprising immigrant cooks and grocers, street hawkers and restaurateurs who have cultivated and changed the tastes of native-born Americans from the seventeenth century to the present. It also tells of the mass corporate production of foods like spaghetti, bagels, corn chips, and salsa, obliterating their ethnic identities. The book draws a surprisingly peaceful picture of American ethnic relations, in which “Americanized” foods like Spaghetti-Os happily coexist with painstakingly pure ethnic dishes and creative hybrids. Donna Gabaccia invites us to consider: If we are what we eat, who are we? Americans’ multi-ethnic eating is a constant reminder of how widespread, and mutually enjoyable, ethnic interaction has sometimes been in the United States. Amid our wrangling over immigration and tribal differences, it reveals that on a basic level, in the way we sustain life and seek pleasure, we are all multicultural.

Author : Elizabeth David
Publisher : Penguin UK
Page : 223 pages
File Size : 49,5 Mb
Release : 2013-12-06
Category : Cooking
ISBN : 9781405917360

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A Book of Mediterranean Food by Elizabeth David Pdf

Discover the enticing and mouth-watering flavours of Mediterranean cooking with Elizabeth David's classic cookbook 'Britain's most inspirational food writer' INDEPENDENT _______ Having lived in France, Italy, the Greek islands and Egypt, Elizabeth David has perfected the art of Mediterranean cooking. In her classic cookbook she gives us hearty pasta dishes from Italy; aromatic and tangy salads from Turkey and Greece; and tasty seafood and saffron dishes from Spain. With delicious dishes including . . . - Tomato and Shellfish Soup - Greek Spinach Pie - Toulouse-Style Cassoulet - Valencian Paella - Turkish Salad Dressing - Syrian Fish Sauce . . . You will be taken on a tasting tour of the Mediterranean from your own kitchen. Whether it is the simplicity of hummus or the delicious blending of flavours found in plates of ratatouille or paella, Elizabeth David's wonderful recipes in A Book of Mediterranean Food are imbued with all the delights of the sunny south. _______ 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian

Author : Krishnendu Ray
Publisher : Bloomsbury Publishing
Page : 264 pages
File Size : 54,6 Mb
Release : 2016-02-11
Category : Social Science
ISBN : 9780857858375

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The Ethnic Restaurateur by Krishnendu Ray Pdf

Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States.

Author : Corey Mintz
Publisher : PublicAffairs
Page : 329 pages
File Size : 44,8 Mb
Release : 2021-11-16
Category : Business & Economics
ISBN : 9781541758421

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The Next Supper by Corey Mintz Pdf

A searing expose of the restaurant industry, and a path to a better, safer, happier meal. In the years before the pandemic, the restaurant business was booming. Americans spent more than half of their annual food budgets dining out. In a generation, chefs had gone from behind-the-scenes laborers to TV stars. The arrival of Uber Eats, DoorDash, and other meal delivery apps was overtaking home cooking. Beneath all that growth lurked serious problems. Many of the best restaurants in the world employed unpaid cooks. Meal delivery apps were putting restaurants out of business. And all that dining out meant dramatically less healthy diets. The industry may have been booming, but it also desperately needed to change. Then, along came COVID-19. From the farm to the street-side patio, from the sweaty kitchen to the swarm of delivery vehicles buzzing about our cities, everything about the restaurant business is changing, for better or worse. The Next Supper tells this story and offers clear and essential advice for what and how to eat to ensure the well-being of cooks and waitstaff, not to mention our bodies and the environment. The Next Supper reminds us that breaking bread is an essential human activity and charts a path to preserving the joy of eating out in a turbulent era.

Author : Anne R. Kaplan,Marjorie A. Hoover
Publisher : Borealis Book
Page : 449 pages
File Size : 47,5 Mb
Release : 1986
Category : Cooking
ISBN : 0873511980

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The Minnesota Ethnic Food Book by Anne R. Kaplan,Marjorie A. Hoover Pdf

The classic guide to the traditional foods and foodways of Minnesota's major ethnic groups, with more than 150 kitchen-tested recipes.

Author : Tara O'Brady
Publisher : Appetite by Random House
Page : 256 pages
File Size : 55,6 Mb
Release : 2015-04-21
Category : Cooking
ISBN : 9780449016312

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Seven Spoons by Tara O'Brady Pdf

The much-anticipated debut from the author behind the popular food blog Seven Spoons, featuring distinctive, crowd-pleasing recipes; engaging, writerly essays; and the same stunning photography that has earned her website a devoted following. Tara O'Brady was one of the earliest food bloggers to enter the scene, and now, more than ten years after she first started Seven Spoons, she has become one of the most highly regarded and unique voices in the culinary arena. In her debut cookbook, Seven Spoons, O'Brady shares stories and recipes from her Canadian home--fresh, ingredient-driven food that is easy to make yet refined. Recipes like Roasted Carrots with Dukkah and Harissa Mayonnaise, Braised Beef Short Ribs with Gremolata, and Plum Macaroon Cake are wholesome, hearty, and showcase the myriad culinary influences at work in O'Brady's kitchen. Her evocative writing and gorgeously simple, elegant photography has earned her accolades from Saveur magazine, the Daily Mail, and more. Impeccable food photography and a lavish package round out this beautiful, personal collection.

Author : Elisabeth Rozin
Publisher : Penguin Mass Market
Page : 0 pages
File Size : 41,5 Mb
Release : 1992
Category : Cookery, International
ISBN : 0140469311

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Ethnic Cuisine by Elisabeth Rozin Pdf

Presents recipes utilizing the "flavor principles" of thirty international cultures and subcultures from such diverse regions as Yucatan, Indonesia, central Asia, Northeast Africa and Provence.

Author : Lucy M. Long
Publisher : Rowman & Littlefield
Page : 760 pages
File Size : 40,7 Mb
Release : 2015-07-17
Category : Cooking
ISBN : 9781442227316

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Ethnic American Food Today by Lucy M. Long Pdf

Ethnic American Food Today is the first encyclopedia to illuminate the variety and complexity of ethnic food cultures in this country and to address their place within the larger American culture.

Author : Franca Iacovetta,Valerie J. Korinek,Marlene Epp
Publisher : University of Toronto Press
Page : 473 pages
File Size : 44,5 Mb
Release : 2012-11-07
Category : History
ISBN : 9781442661516

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Edible Histories, Cultural Politics by Franca Iacovetta,Valerie J. Korinek,Marlene Epp Pdf

Just as the Canada's rich past resists any singular narrative, there is no such thing as a singular Canadian food tradition. This new book explores Canada's diverse food cultures and the varied relationships that Canadians have had historically with food practices in the context of community, region, nation and beyond. Based on findings from menus, cookbooks, government documents, advertisements, media sources, oral histories, memoirs, and archival collections, Edible Histories offers a veritable feast of original research on Canada's food history and its relationship to culture and politics. This exciting collection explores a wide variety of topics, including urban restaurant culture, ethnic cuisines, and the controversial history of margarine in Canada. It also covers a broad time-span, from early contact between European settlers and First Nations through the end of the twentieth century. Edible Histories intertwines information of Canada's 'foodways' – the practices and traditions associated with food and food preparation – and stories of immigration, politics, gender, economics, science, medicine and religion. Sophisticated, culturally sensitive, and accessible, Edible Histories will appeal to students, historians, and foodies alike.

Author : Pascale Joassart-Marcelli
Publisher : University of Washington Press
Page : 284 pages
File Size : 52,6 Mb
Release : 2021-10-09
Category : Social Science
ISBN : 9780295749297

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The $16 Taco by Pascale Joassart-Marcelli Pdf

Having “discovered” the flavors of barbacoa, bibimbap, bánh mi, sambusas, and pupusas, white middle-class eaters are increasingly venturing into historically segregated neighborhoods in search of “authentic” eateries run by—and for—immigrants and people of color. This interest in “ethnic” food and places, fueled by media attention and capitalized on by developers, contributes to gentrification, and the very people who produced these vibrant foodscapes are increasingly excluded from them. Drawing on extensive fieldwork, geographer Pascale Joassart-Marcelli traces the transformation of three urban San Diego neighborhoods whose foodscapes are shifting from serving the needs of longtime minoritized residents who face limited food access to pleasing the tastes of wealthier and whiter newcomers. The $16 Taco illustrates how food can both emplace and displace immigrants, shedding light on the larger process of gentrification and the emotional, cultural, economic, and physical displacement it produces. It also highlights the contested food geographies of immigrants and people of color by documenting their contributions to the cultural food economy and everyday struggles to reclaim ethnic foodscapes and lead flourishing and hunger-free lives. Joassart-Marcelli offers valuable lessons for cities where food-related development projects transform neighborhoods at the expense of the communities they claim to celebrate.

Author : Robert Sietsema
Publisher : Arcade Publishing
Page : 372 pages
File Size : 50,6 Mb
Release : 2004
Category : Business & Economics
ISBN : 155970716X

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The Food Lover's Guide to the Best Ethnic Eating in New York City by Robert Sietsema Pdf

This unique guidebook is definitely for those interested in experiencing new tastes on an affordable budget. In this authoritative restaurant guide to New York City, eminent food historian, critic, and culinary anthropologist Robert Sietsema offers more than 600 places in 80 national and cultural groupings, personally selected by him, that reflect the culinary tastes of the entire world. Sietsema, who updates his research each year, has zeroed in on restaurants big and small-holes in the wall and off-the-beaten-track eateries-where inevitably delicious and innovative cuisine is enjoyed daily by a local and faithful clientele. He introduces you to exotic places you didn't know existed. Each ethnic restaurant is explained, as is the food you are about to experience. With only a short subway ride, readers can expand their gastronomic knowledge with the rich cuisines of Malaysia, Pakistan, Armenia, New Guinea, Surinam, Haiti, Ecuador, Poland, Bulgaria, Central Asia, West Africa, and many more-not to mention regional American cooking-all within the boundaries of New York City.

Author : Anonim
Publisher : Academic Press
Page : 2379 pages
File Size : 42,8 Mb
Release : 2015-08-26
Category : Technology & Engineering
ISBN : 9780123849533

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Encyclopedia of Food and Health by Anonim Pdf

The Encyclopedia of Food and Health, Five Volume Set provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter