Foodlore And Flavors

Author : Stephen Mansfield,Magdalene Koh
Publisher : Marshall Cavendish
Page : 152 pages
File Size : 52,5 Mb
Release : 2009
Category : History
ISBN : 0761430350

Get Book

Laos by Stephen Mansfield,Magdalene Koh Pdf

This book provides comprehensive information on the geography, history, wildlife, governmental structure, economy, cultural diversity, peoples, religion, and culture of Laos. All books of the critically-acclaimed Cultures of the World(R) series ensure an immersive experience by offering vibrant photographs with descriptive nonfiction narratives, and interactive activities such as creating an authentic traditional dish from an easy-to-follow recipe. Copious maps and detailed timelines present the past and present of the country, while exploration of the art and architecture help your readers to understand why diversity is the spice of Life.

Author : Henryk Jelen
Publisher : CRC Press
Page : 506 pages
File Size : 55,7 Mb
Release : 2011-10-25
Category : Technology & Engineering
ISBN : 9781439814918

Get Book

Food Flavors by Henryk Jelen Pdf

Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focused areas. Topics discussed include: The nature of food odorants and tastants and the way they are perceived by the human olfactory system Basic anatomy and physiology of sensory systems involved in flavor sensation, olfactory pathways, and interactions between olfactory and gustatory stimuli The fundamentals of flavor compounds formation based on their main precursors (lipids, amino acids, and carbohydrates) Technological issues related to flavor compounds Physicochemical characteristics of aroma compounds and the main factors that influence aroma binding and release in foods Safety and regulatory aspects of flavorings used in foods Flavors of essential oils and spices, cheeses, red meat, wine, and bread and bakery products Food taints and off-flavors Analytical approaches to characterize food flavors The book also explores the latest technology in artificial olfaction systems with a chapter on the main physical and chemical features of these sensors. Bringing together the combined experience of a host of international experts, the book provides insight into the fundamentals of food flavors and explores the latest advances in flavor analysis.

Author : Su-Lyn Tan
Publisher : Artpostasia
Page : 276 pages
File Size : 55,8 Mb
Release : 2007
Category : Cooking
ISBN : UOM:39015073945845

Get Book

Inside the Southeast Asian Kitchen by Su-Lyn Tan Pdf

Foodlore and Flavors - Inside the Southeast Asian Kitchen takes you on a truly sumptuous gastronomic tour of ten countries in Southeast Asia. With essays and contributions from 14 international culinary experts from the countries of Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Vietnam, this is the first ever publication to focus exclusively on the cuisines of all ten member nations which make up the Association of Southeast Asian Nations (ASEAN), while delving into the cultural significance of the region's culinary folklore and traditions. Through this book, explore the true heart of the Southeast Asian kitchen - the deep-rooted ties between food preparation and the partaking of the meal with feelings of family, village and community. With a clear and highly visual approach, Foodlore and Flavors - Inside the Southeast Asian Kitchen will serve as a key resource for not only authentic Southeast Asian recipes but also an understanding of the cultural role that food plays in this part of Asia.

Author : Su-Lyn Tan,Neal M. Oshima,Christopher Tan
Publisher : Unknown
Page : 272 pages
File Size : 55,7 Mb
Release : 2007
Category : Cookery, Southeast Asian
ISBN : 971931706X

Get Book

Foodlore and Flavors by Su-Lyn Tan,Neal M. Oshima,Christopher Tan Pdf

Author : Augusto Villalón
Publisher : Artpostasia
Page : 184 pages
File Size : 53,7 Mb
Release : 2007
Category : Business & Economics
ISBN : UOM:39015082755250

Get Book

Living Landscapes and Cultural Landmarks by Augusto Villalón Pdf

Examines the cultural landmarks in the Philippines

Author : Anonim
Publisher : Unknown
Page : 863 pages
File Size : 52,6 Mb
Release : 1981
Category : Electronic
ISBN : OCLC:475776413

Get Book

Source Book of Flavors by Anonim Pdf

Author : Noel Sy-Quia
Publisher : Artpostasia
Page : 164 pages
File Size : 53,8 Mb
Release : 2007
Category : Coffee
ISBN : UOM:39015077099839

Get Book

Kapihan by Noel Sy-Quia Pdf

Tells the story of how coffee journeyed around the world to get to the Philippines.

Author : Anonim
Publisher : Unknown
Page : 944 pages
File Size : 42,8 Mb
Release : 2007
Category : American literature
ISBN : UCSD:31822036963536

Get Book

The Publishers Weekly by Anonim Pdf

Author : Harva Hachten,Terese Allen
Publisher : Wisconsin Historical Society
Page : 417 pages
File Size : 48,8 Mb
Release : 2013-09-03
Category : Cooking
ISBN : 9780870205538

Get Book

The Flavor of Wisconsin by Harva Hachten,Terese Allen Pdf

The Wisconsin Historical Society published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods and foodways. This updated and expanded edition explores the multitude of changes in the food culture since the 1980s. It will find new audiences while continuing to delight the book’s many fans. And it will stand as a legacy to author Harva Hachten, who was at work on the revised edition at the time of her death in April 2006. While in many ways the first edition of The Flavor of Wisconsin has stood the test of time very well, food-related culture and business have changed immensely in the twenty-five years since its publication. Well-known regional food expert and author Terese Allen examines aspects of food, cooking, and eating that have changed or emerged since the first edition, including the explosion of farmers' markets; organic farming and sustainability; the "slow food" movement; artisanal breads, dairy, herb growers, and the like; and how relatively recent immigrants have contributed to Wisconsin's remarkably rich food scene.

Author : Joan Wilen
Publisher : Unknown
Page : 68 pages
File Size : 49,6 Mb
Release : 1988-10
Category : Food
ISBN : 0681406925

Get Book

Food Lore and Folk Cures by Joan Wilen Pdf

Author : Stanley Jackson Coleman
Publisher : Unknown
Page : 20 pages
File Size : 50,5 Mb
Release : 1961
Category : Food
ISBN : UCLA:31158007538829

Get Book

Facets of Food Lore and Feeding by Stanley Jackson Coleman Pdf

Author : Janet A. Flammang
Publisher : University of Illinois Press
Page : 346 pages
File Size : 55,8 Mb
Release : 2009-10-06
Category : Cooking
ISBN : 9780252076732

Get Book

The Taste for Civilization by Janet A. Flammang Pdf

This book explores the idea that table activities--the mealtime rituals of food preparation, serving, and dining--lay the foundation for a proper education on the value of civility, the importance of the common good, and what it means to be a good citizen. The arts of conversation and diplomatic speech are learned and practiced at tables, and a political history of food practices recasts thoughtfulness and generosity as virtues that enhance civil society and democracy. In our industrialized and profit-centered culture, however, foodwork is devalued and civility is eroding. Looking at the field of American civility, Janet A. Flammang addresses the gendered responsibilities for foodwork's civilizing functions and argues that any formulation of "civil society" must consider food practices and the household. To allow space for practicing civility, generosity, and thoughtfulness through everyday foodwork, Americans must challenge the norms of unbridled consumerism, work-life balance, and domesticity and caregiving. Connecting political theory with the quotidian activities of the dinner table, Flammang discusses practical ideas from the "delicious revolution" and Slow Food movement to illustrate how civic activities are linked to foodwork, and she points to farmers' markets and gardens in communities, schools, and jails as sites for strengthening civil society and degendering foodwork.

Author : Jeremy Strong
Publisher : U of Nebraska Press
Page : 318 pages
File Size : 45,7 Mb
Release : 2011-11-01
Category : Social Science
ISBN : 9780803219359

Get Book

Educated Tastes by Jeremy Strong Pdf

The old adage ?you are what you eat? has never seemed more true than in this era, when ethics, politics, and the environment figure so prominently in what we ingest and in what we think about it. Then there are connoisseurs, whose approaches to food address ?good taste? and frequently require a language that encompasses cultural and social dimensions as well. From the highs (and lows) of connoisseurship to the frustrations and rewards of a mother encouraging her child to eat, the essays in this volume explore the complex and infinitely varied ways in which food matters to all of us. Educated Tastes is a collection of new essays that examine how taste is learned, developed, and represented. It spans such diverse topics as teaching wine tasting, food in Don Quixote, Soviet cookbooks, cruel foods, and the lambic beers of the Belgian Payottenland. A set of key themes connect these topics: the relationships between taste and place; how our knowledge of food shapes taste experiences; how gustatory discrimination functions as a marker of social difference; and the place of ethical, environmental, and political concerns in debates around the importance and meaning of taste. With essays that address, variously, the connections between food, drink, and music; the place of food in the development of Italian nationhood; and the role of morality in aesthetic judgment, Educated Tastes offers a fresh look at food in history, society, and culture.

Author : Linda S. Watts,Kelty Clark-Mahoney
Publisher : Bloomsbury Publishing USA
Page : 810 pages
File Size : 45,7 Mb
Release : 2022-08-23
Category : Cooking
ISBN : 9798216085508

Get Book

Food and World Culture [2 volumes] by Linda S. Watts,Kelty Clark-Mahoney Pdf

This book uses food as a lens through which to explore important matters of society and culture. In exploring why and how people eat around the globe, the text focuses on issues of health, conflict, struggle, contest, inequality, and power. Whether because of its necessity, pleasure, or ubiquity, the world of food (and its lore) proves endlessly fascinating to most people. The story of food is a narrative filled with both human striving and human suffering. However, many of today's diners are only dimly aware of the human price exacted for that comforting distance from the lived-world realities of food justice struggles. With attention to food issues ranging from local farming practices to global supply chains, this book examines how food’s history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression. The main text is structured alphabetically around a set of 70 ingredients, from almonds to yeast. Each ingredient's story is accompanied by recipes. Along with the food profiles, the encyclopedia features sidebars. These are short discussions of topics of interest related to food, including automats, diners, victory gardens, and food at world’s fairs. This project also brings a social justice perspective to its content—weighing debates concerning food access, equity, insecurity, and politics.

Author : Lucy M. Long
Publisher : University Press of Kentucky
Page : 520 pages
File Size : 47,6 Mb
Release : 2013-07-24
Category : Travel
ISBN : 9780813143781

Get Book

Culinary Tourism by Lucy M. Long Pdf

“Well-researched and original” essays on the intersection between food and adventure (Publishers Weekly). Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book’s contributors examine the many intersections of food, culture, and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication—whether they’re trying out a new kind of ethnic restaurant in their own town or the native cuisine of a place far from home. Editor Lucy Long explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also shows how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances that allow for adventurous eating. “Contributors to the book are widely recognized food experts who encourage readers to venture outside the comforts of home and embark on new eating experiences.” —Lexington Herald-Leader