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522 results for "food culture"
Food and Culture: First Year Seminar Anthology By Amy L. Tigner
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Food and Culture: First Year Seminar Anthology is the final class writing project of twelve freshman students at the University of Texas, Arlington. The students were involved in a pilot program,... More > "First Year Seminars," designed to help entering students adjust to and flourish in their university caeers. In this particular course, students studied food and its connection to literature and culture. In each of the twelve essays, students explore the meaning of food in their lives and in their cultures.< Less
Cultural Landscapes By Larry M. Rosen
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Life hasn't been kind to Haley. In his early 30’s, a database developer, and once a covert CIA operative, he has an alter ego who emerges when violence threatens. A half Irish, half Jewish... More > orphan, he retreated to a workaholic existence after his wife died in an accident. Then Haley met Montana-born Episcopalian, Willi Mayers, a master at verbal jousting, able to eat enormous quantities of food without gaining weight. As they develop a Cultural Landscapes System for the National Park Service, a cryptic note appears with the message 3912. More notes appear, and Haley’s formerly submissive alter ego becomes aggressive. In Montana, Haley tries to effect a rapprochement between Willi and her father, only to return home to face a personal tragedy that frees his alter ego to take vengeance on a merciless killer. His future with Willi at stake, Haley must confront a violent adversary from his past, while deciphering the true meaning and intent of the notes.< Less
The University of Gastronomic Sciences Reader: Works by the Students of the 2008 Master of Food Culture By Catherine Giarrusso, ed.
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This reader contains a variety of works by the students of the 2008 Masters in Food Culture program at the Slow Food supported University of Gastronomic Sciences in Parma, Italy. The program... More > features graduate courses in food technology, history, anthropology, semiotics, branding, journalism and photography, and also includes thematic stages based on products, and regions of Italy and Europe. In the reader you will find articles written for all aspects of the course including examples of editorials, ethnographies of food places, reports on stage experiences, restaurant reviews, and pieces addressing food technology or exploring the semiotic world of popular brands. These collected works will make anyone take another look at the significance of their food choices, and provides an excellent glimpse into the emerging discipline of Food Culture for future students.< Less
The University of Gastronomic Sciences Reader: Works by the Students of the 2008 Master of Food Culture By Catherine Giarrusso, ed.
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This reader contains a variety of works by the students of the 2008 Masters in Food Culture program at the Slow Food supported University of Gastronomic Sciences in Parma, Italy. The program... More > features graduate courses in food technology, history, anthropology, semiotics, branding, journalism and photography, and also includes thematic stages based on products, and regions of Italy and Europe. In the reader you will find articles written for all aspects of the course including examples of editorials, ethnographies of food places, reports on stage experiences, restaurant reviews, and pieces addressing food technology or exploring the semiotic world of popular brands. These collected works will make anyone take another look at the significance of their food choices, and provides an excellent glimpse into the emerging discipline of Food Culture for future students.< Less
Inside the Italian Cook’s Kitchen: A Quick Start Guide All About Italian Food Cuisine and Foods of the Italian Culture By Anthony Bolanos, Malibu Publishing
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Most of us have found some sort of Italian cuisine that has become a favorite for our families and ourselves. Unfortunately, far too many of us discount the possibility of bringing Italian cooking... More > into our very own kitchens for fear that many of the recipes are far too difficult. The truth is that learning to cook Italian food just might make your home the favorite drop in dining spot for friends and family all over. Believe it or not, most great Italian recipes have an easier version that can be made with very similar effects when it comes to flavor and aroma. Also, despite the commercials of old, all Italian cooking does not require an entire day of simmering in order to achieve great flavor. Though you do not have to let your friends and family in on that little secret. Be a martyr for flavor and they will love you even more. You do not have to let anyone in on your best-kept secrets when it comes to preparing these often simple dishes. .< Less
PARSI FOOD By GULRUKH IRANI
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Parsis are a small ethnic religious group of people who are a minority of prominence. Having settled in India since the last 1300 years after the fall of the Persian Empire they have continued to... More > follow one of the oldest religions in the world, which is Zoroastrianism. The community is mostly concentrated in Mumbai, the capital city of the state of Maharashtra and in other states of India like Gujarat, Delhi and Andhra Pradesh. Many small groups are also scattered over different parts of the world. Over the years the Parsis have adapted to the Indian tastes and cultures that has helped them develop their own unique style of cooking to suit their palates. This book is written with the intention of introducing a new comer and an old hand at cooking to the different tastes of Indian Parsi food. I was motivated to write this for the people who are willing to try their hand at preparing good, tasty, everyday Parsi food and a few delicacies too.< Less
WINE IS FOOD By Pablo Aguilar
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The mission of this edition emphasizes both the "wine is food” culture and the promotion of excellence on the table. After all who doesn’t like to be pampered? This publication... More > is geared to students in the hospitality field, food and wine service professionals and will assist new consumers to learn and better appreciate wines and its proper service. Its an invaluable must have wine and service resource that has been written in a super reader friendly tone and style, the author’s non conventional pairing style is an entertaining dining experience” and a fresh groundbreaking process which gives him and this publication a unique edge among others. Unquestionably He delivers a provoking recipe where virtuosity in service and our own natural eating instincts are the only ingredients for the perfect meal.< Less
WINE IS FOOD By Pablo Aguilar
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The mission of this edition emphasizes both the "wine is food” culture and the promotion of excellence on the table. After all who doesn’t like to be pampered? This publication... More > is geared to students in the hospitality field, food and wine service professionals and will assist new consumers to learn and better appreciate wines and its proper service. Its an invaluable must have wine and service resource that has been written in a super reader friendly tone and style, the author’s non conventional pairing style is an entertaining dining experience” and a fresh groundbreaking process which gives him and this publication a unique edge among others. Unquestionably He delivers a provoking recipe where virtuosity in service and our own natural eating instincts are the only ingredients for the perfect meal.< Less
Food for The Gods By Diana Seshadri
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Indian vegetarian cookery can be considered be the most varied, attractive and healthful of all vegetarian diets.. There is no scarcity of books on Indian cooking in English, but few deal exclusively... More > with vegetarian foods, particularly from southern India. Within India, there is no lack of books on regional cookeries in regional languages but there are few reasonable English translations of them, and they deal almost exclusively with variety and taste, not with values such as nutrition. This book attempts to cover these aspects, and by doing so, offer a definitive work on the subject. Apart from the recipes, there is much that is new to open up the rich world of south Indian vegetarian cooking, including the origin, culture and ethos of the cuisine to help its real understanding. There are full descriptions of all the recipes’ components – grains, vegetables, herbs and spices. Every fact has been meticulously researched, and the recipes gone through with appropriate chefs as needed.< Less
Food for The Gods By Diana Seshadri
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Indian vegetarian cookery can be considered be the most varied, attractive and healthful of all vegetarian diets.. There is no scarcity of books on Indian cooking in English, but few deal exclusively... More > with vegetarian foods, particularly from southern India. Within India, there is no lack of books on regional cookeries in regional languages but there are few reasonable English translations of them, and they deal almost exclusively with variety and taste, not with values such as nutrition. This book attempts to cover these aspects, and by doing so, offer a definitive work on the subject. Apart from the recipes, there is much that is new to open up the rich world of south Indian vegetarian cooking, including the origin, culture and ethos of the cuisine to help its real understanding. There are full descriptions of all the recipes’ components – grains, vegetables, herbs and spices. Every fact has been meticulously researched, and the recipes gone through with appropriate chefs as needed.< Less