The Slow Food Guide To San Francisco And The Bay Area
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The Slow Food Guide to San Francisco and the Bay Area by Sylvan Brackett,Sue Moore,Wendy Downing Pdf
With more than 500 recommended restaurants, this is the third in a series of destination city guides for "eco-gastronomic" travelers--adventurous people who seek out quality, tradition, and fresh, seasonal, and locally grown ingredients when they explore the restaurants, markets, and bars of a city.
The Routledge Handbook of Sustainable Food and Gastronomy by Philip Sloan,Willy Legrand,Clare Hindley Pdf
The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security. Finally, it concludes with a section that examines emerging sustainable food trends and movements in addition to an analysis of current food science innovations. Developed from specifically commissioned original contributions the Handbook’s inherent multidisciplinary approach paves the way for deeper understanding of all aspects linked to the evolution of food in society, including insights into local food, food and tourism, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing. This book is essential reading for students, researches and academics interested in the possibilities of sustainable forms of gastronomy and gastronomy’s contribution to sustainable development. The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.
In each cup of coffee we drink the major issues of the twenty-first century-globalization, immigration, women's rights, pollution, indigenous rights, and self-determination-are played out in villages and remote areas around the world. In Javatrekker: Dispatches from the World of Fair Trade Coffee, a unique hybrid of Fair Trade business, adventure travel, and cultural anthropology, author Dean Cycon brings readers face-to-face with the real people who make our morning coffee ritual possible. Second only to oil in terms of its value, the coffee trade is complex with several levels of middlemen removing the 28 million growers in fifty distant countries far from you and your morning cup. And, according to Cycon, 99 percent of the people involved in the coffee economy have never been to a coffee village. They let advertising and images from the major coffee companies create their worldview. Cycon changes that in this compelling book, taking the reader on a tour of ten countries in nine chapters through his passionate eye and unique perspective. Cycon, who is himself an amalgam-equal parts entrepreneur, activist, and mischievous explorer-has traveled extensively throughout the world's tropical coffeelands, and shows readers places and people that few if any outsiders have ever seen. Along the way, readers come to realize the promise and hope offered by sustainable business principles and the products derived from cooperation, fair pricing, and profit sharing. Cycon introduces us to the Mamos of Colombia-holy men who believe they are literally holding the world together-despite the severe effects of climate change caused by us, their "younger brothers." He takes us on a trip through an ancient forest in Ethiopia where many believe that coffee was first discovered 1,500 years ago by the goatherd Kaldi and his animals. And readers learn of Mexico's infamous Death Train, which transported countless immigrants from Central America northward to the U.S. border, but took a horrifying toll in lost lives and limbs. Rich with stories of people, landscapes, and customs, Javatrekker offers a deep appreciation and understanding of the global trade and culture of coffee. In each cup of coffee we drink the major issues of the twenty-first century-globalization, immigration, women's rights, pollution, indigenous rights, and self-determination-are played out in villages and remote areas around the world. What is Fair Trade Coffee? Coffee prices paid to the farmer are based on the international commodity price for coffee (the "C" price) and the quality premium each farmer negotiates. Fair Trade provides an internationally determined minimum floor price when the C plus premium sinks below $1.26 per pound for conventional and $1.41 for organics (that's us!). As important as price, Fair Trade works with small farmers to create democratic cooperatives that insure fair dealing, accountability and transparency in trade transactions. In an industry where the farmer is traditionally ripped off by a host of middlemen, this is tremendously important. Cooperatives are examined by the Fairtrade Labeling Organization (FLO), or the International Fair Trade Association (IFAT), European NGOs, for democratic process and transparency. Those that pass are listed on the FLO Registry or become IFAT members. Cooperatives provide important resources and organization to small farmers in the form of technical assistance for crop and harvest improvement, efficiencies in processing and shipping, strength in negotiation and an array of needed social services, such as health care and credit. Fair Trade also requires pre-financing of up to sixty percent of the value of the contract, if the farmers ask for it. Several groups, such as Ecologic and Green Development Fund have created funds for pre-finance lending.
The Rough Guide to San Francisco and the Bay Area by Nick Edwards Pdf
Full-colour throughout, The Rough Guide to San Francisco and the Bay Area is the ultimate travel guide to the colourful Californian capital and its stunning surroundings. With 30 years experience and our trademark 'tell it like it is' writing style, Rough Guides cover all the basics with practical, on-the-ground details, as well as unmissable alternatives to the usual must-see sights. At the top of your to-pack list, and guaranteed to get you value for money, each guide also reviews the best accommodation and restaurants in all price brackets. We know there are times for saving, and times for splashing out. In The Rough Guide to San Francisco and the Bay Area: - Over 50 colour-coded maps featuring every listing - Area-by-area chapter highlights - Top 5 boxes - Things not to miss section Make the most of your trip with The Rough Guide to San Francisco and the Bay Area.
Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippest places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction. Daniel Wing, a lover of all things artisanal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America. Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens. The Bread Builders will appeal to a broad range of readers, including: Connoisseurs of good bread and good food. Home bakers interested in taking their bread and pizza to the next level of excellence. Passionate bakers who fantasize about making a living by starting their own small bakery. Do-it-yourselfers looking for the next small construction project. Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.
Joan Dye Gussow is an extraordinarily ordinary woman. She lives in a home not unlike the average home in a neighborhood that is, more or less, typically suburban. What sets her apart from the rest of us is that she thinks more deeply--and in more eloquent detail--about food. In sharing her ponderings, she sets a delightful example for those of us who seek the healthiest, most pleasurable lifestyle within an environment determined to propel us in the opposite direction. Joan is a suburbanite with a green thumb, with a feisty, defiant spirit and a relentlessly positive outlook. At the heart of This Organic Life is the premise that locally grown food eaten in season makes sense economically, ecologically, and gastronomically. Transporting produce to New York from California--not to mention Central and South America, Australia, or Europe--consumes more energy in transit than it yields in calories. (It costs 435 fossil fuel calories to fly a 5-calorie strawberry from California to New York.) Add in the deleterious effects of agribusiness, such as the endless cycle of pesticide, herbicide, and chemical fertilizers; the loss of topsoil from erosion of over-tilled croplands; depleted aquifers and soil salinization from over-irrigation; and the arguments in favor of "this organic life" become overwhelmingly convincing. Joan's story is funny and fiery as she points out the absurdities we have unthinkingly come to accept. You won't find an electric can opener in this woman's house. In fact, you probably won't find many cans, as Joan has discovered ways to nourish herself, literally and spiritually, from her own backyard. If you are looking for a tale of courage and independence in a setting that is entirely familiar, read her story.
Encyclopedia of Consumption and Waste by Carl A. Zimring,William L. Rathje, Consulting Editor Pdf
Archaeologists and anthropologists have long studied artifacts of refuse from the distant past as a portal into ancient civilizations, but examining what we throw away today tells a story in real time and becomes an important and useful tool for academic study. Trash is studied by behavioral scientists who use data compiled from the exploration of dumpsters to better understand our modern society and culture. Why does the average American household send 470 pounds of uneaten food to the garbage can on an annual basis? How do different societies around the world cope with their garbage in these troubled environmental times? How does our trash give insight into our attitudes about gender, class, religion, and art? The Encyclopedia of Consumption and Waste explores the topic across multiple disciplines within the social sciences and ranges further to include business, consumerism, environmentalism, and marketing to comprise an outstanding reference for academic and public libraries.
While much has been written about the concept of terroir as it relates to wine, this book expands the concept into cuisine and culture more broadly. Bringing together stories of people farming, cooking and eating, the author focuses on a series of examples ranging from shagbark hicory nuts in Wisconsin to wines from northern California
Chef Samin Nosrat’s Top Ten Favorite Books for Vulture Winner, 2008 James Beard Foundation Book Award in Asian Cooking The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population—descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.
MICHELIN Guide San Francisco Bay Area & Wine Country 2014 by Michelin Pdf
This eBook version of the MICHELIN Guide San Francisco Bay Area & Wine Country 2014 helps both locals and travelers find great places to eat, with meticulously researched, objective recommendations to approximately 540 delicious restaurants in San Francisco proper, and from Sonoma County to the South Bay, representing 40+ diverse cuisines. The MICHELIN Guide, updated annually, pleases all palates and pocketbooks and is easy to use with multiple, user-friendly listings. Recession-proof dining options can be found among the Under $25 restaurants and those with the Bib Gourmand designation—a distinction that highlights inspectors' favorites for good food at reasonable prices. Local, anonymous, professional inspectors use the renowned Michelin food star rating system to create the restaurant selection, with its famed Michelin stars indicating culinary excellence. In this eBook you’ll find: • Reviews of delicious restaurants for every budget—all grouped by neighborhood for easy, spur-of-the-moment decision-making. • Extensive lists of restaurants where one can dine for Under $25 as well as the Bib Gourmand selection for budget-conscious diners seeking culinary quality at a good value. A Bib Gourmand restaurant offers two courses and a glass of wine or dessert for $40 or less (tax and gratuity not included). • Many user-friendly indexes facilitating informed decision-making include eateries listed from A-Z, starred restaurants, cuisine by category, cuisine by neighborhood, and restaurants offering brunch. • Time-tested Michelin symbols for easy reference: Michelin stars indicate culinary excellence while the couverts (fork and spoon) indicate the level of comfort. • For a special treat, look for restaurants with notable cocktail, sake, beer or wine lists—there's a dedicated symbol for each. Download onto any kind of eReader (tablet or smartphone), and you’re set to go. Use the guide to orient yourself at any time with 18 detailed maps showing the exact location of each establishment, even if you’re offline with no Wi-Fi or 3G connection. With the interactive navigation, it’s easy to move within the guide. Click from an index to the restaurant or from an establishment to its location on the map. With one touch, you can even phone the restaurant directly from the page or click through to a website for more information. No matter what eReader you use, with the MICHELIN Guide San Francisco Bay Area & Wine Country 2014eBook, you have what you need to enjoy a great dining experience.
The Farmhouse Culture Guide to Fermenting by Kathryn Lukas,Shane Peterson Pdf
An authoritative and easy-to-use guide to fermentation with 100 recipes for fermented foods and drinks. IACP AWARD WINNER Fermented and live-culture foods are beloved for their bold and layered flavors as well as their benefits for gut health and boosting immunity, but until now, there hasn't been a book that is both authoritative and easy to use. The Farmhouse Culture Guide to Fermenting provides you with the history, health information, and safest methods for preserving, along with 100 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, kombucha, and even mead. With trusted authors Kathryn Lukas, founder of mega brand Farmhouse Culture, and master fermenter and best-selling author Shane Peterson and their thoroughly tested recipes, this is the fermentation book that every home fermenter needs--whether you are about to make your first batch of pickles or have been preserving foods for decades.
History of Soybeans and Soyfoods in China, in Chinese Cookbooks and Restaurants, and in Chinese Work with Soyfoods Outside China (Including Taiwan, Manchuria, Hong Kong & Tibet) (1949-2022) by William Shurtleff; Akiko Aoyagi Pdf
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 231 photographs and illustrations - mostly color. Free of charge in digital PDF format.