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Book
92 pages : illustrations (chiefly color) ; 30 cm
SAL3 (off-campus storage)
Book
215 pages : color illustrations ; 27 cm
  • Leaves
  • Flowers, seeds, and pods
  • Spores and succulents
  • Stems
  • Roots and tubers
  • Savory fruits
  • Sweet fruits.
"Celebrating the unfamiliar yet extraordinary produce from California's most iconic market, Berkeley Bowl, this cookbook offers recipes for a panoply of fruits and vegetables that have been largely overlooked or forgotten in popular cuisine. Registered dietitian Laura McLively, an avid home cook and creator of the popular blog MyBerkeleyBowl, created a recipe for every unfamiliar or "exotic" fruit and vegetable she found at Berkeley Bowl. Here is a collection of her favorite discoveries, and a tribute to the remarkable, 40-year-old family-run market that inspired them. Shining a spotlight on the versatile and unique qualities of the astonishingly beautiful, plant-based bounty that's available to vegetarians and meat eaters alike, these recipes and photographs will help you embrace hundreds of exciting fruits and vegetables you may never have tasted or thought of cooking, including crunchy sea bean spindles, tubers bigger than a toddler, wiry haired rambutans, and wrinkly skinned Indian bitter melon. Eating more types and colors of plants exposes us to a wider variety of nutrients, antioxidants, and beneficial bacteria. Berkeley Bowl is a mecca for great chefs, and with the recipes in this cookbook, you'll see why. Even if you don't live near Berkeley Bowl, getting your hands on these ingredients can be a fun and rewarding experience in its own right, and cooking with them will make your meals explode with flavors, textures, and new culinary adventures for all your senses"-- Publisher's description.
SAL3 (off-campus storage)
Book
175 pages : illustrations (chiefly color) ; 21 cm.
Berries are enmeshed with human history. Widely available in nature, they have been part of the human diet for millennia, and today they inspire everything from lip-gloss flavours to amusement parks. However diminutive their size, berries are of such significance to Northern and Eastern Europeans that picking them in the wild is `everyman's right', interwoven with their cultural identity, but some berries can be deadly. In Berries: A Global History, Heather Arndt Anderson relates the story of how humans came to love these tiny, bewildering fruits. Readers meet the inventor of thornless brambles, learn ancient fables and berry-lore, and discover berries' use in poisonous witches' brews and modern superfood health crazes. Featuring a selection of historic and original recipes for berry-lovers to try, this is a witty and lushly illustrated ramble through the curious history of our favourite fruits, which will appeal to food lovers and social historians alike.
(source: Nielsen Book Data)9781780238951 20180806
Green Library
Book
x, 485 pages : illustrations ; 25 cm
SAL3 (off-campus storage)
Book
272 pages : illustrations (some color) ; 26 cm
The Ottoman Empire was one of the largest and longest-lasting empires in history. In this powerful and complex empire, the production and consumption of food reflected the lives of people from sultans to soldiers. Food bound people of different classes and background together, defining identity and serving symbolic functions in the social, religious, political and military spheres. Bountiful Empire: A History of Ottoman Cuisine examines the foodways of the Ottoman Empire as they changed and evolved over more than five centuries. The book starts with an overview of the earlier culinary traditions in which Ottoman cuisine was rooted, such as those of the Central Asian Turks, Abbasids, Seljuks and Byzantines, and goes on to focus on diverse aspects of this rich culinary culture, including etiquette, cooks, restaurants, military food, food laws and food trade. This meticulously researched account draws on more than six hundred primary and secondary sources, ranging from archive documents to poetry, and includes over one hundred illustrations. It is a fresh and lively insight into an empire that until recent decades has been sidelined or viewed through orientalist spectacles. Readers interested in food history and Ottoman history will enjoy this beautiful volume.
(source: Nielsen Book Data)9781780239040 20180709
Green Library
Book
311 pages ; 24 cm
  • Pilgrimage for a beignet
  • The pugilist and the cook
  • The unfamiliar noodle
  • The accidental fast
  • Exile and cigars
  • Slaw dogs and pepperoni rolls
  • A kibbeh in Clarksdale
  • Matriarchs of Montgomery
  • A lesson in smen
  • Death and aquavit
  • Trawling for shrimp
  • The immortality of Paterson
  • Nigerian hustle
  • German mustard
  • The palace of pastrami
  • A tale of two cornbreads.
American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavours. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the US. There's a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavours of their lost country. A Uyghur cafe in New York's Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic-one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Cafe du Monde in New Orleans, as potent as Proust's madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour hoedduck and a beignet dusted with matcha.
(source: Nielsen Book Data)9781579657383 20180910
Green Library
Book
viii, 269 pages : illustrations, map ; 24 cm.
  • Condensed milk : the development of the early canning industry
  • Growing a better pea : canners, farmers, and agricultural scientists in the 1910s and 1920s
  • Poisoned olives : consumer fear and expert collaboration
  • Grade A tomatoes : labeling debates and consumers in the New Deal
  • Fighting for safe tuna : postwar challenges to processed food
  • BPA in Campbell's soup : new threats to an entrenched food system.
A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay. Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown goods to one dominated by packaged foods. How did this come to be? How did we learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the canning industry, taking us on a journey to understand how food industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.
(source: Nielsen Book Data)9780520290686 20180319
Green Library
Book
xiii, 464 pages ; 24 cm
Green Library
Book
xi, 335 pages : illustrations ; 23 cm.
The essays in Chop Suey and Sushi from Sea to Shining Sea fill gaps in the existing food studies by revealing and contextualizing the hidden, local histories of Chinese and Japanese restaurants in the United States. The writer of these essays show how the taste and presentation of Chinese and Japanese dishes have evolved in sweat and hardship over generations of immigrants who became restaurant owners, chefs, and laborers in the small towns and large cities of America. These vivid, detailed, and sometimes emotional portrayals reveal the survival strategies deployed in Asian restaurant kitchens over the past 150 years and the impact these restaurants have had on the culture, politics, and foodways of the United States. Some of these authors are family members of restaurant owners or chefs, writing with a passion and richness that can only come from personal investment, while others are academic writers who have painstakingly mined decades of archival data to reconstruct the past. Still others offer a fresh look at the amazing continuity and domination of the "evil Chinaman" stereotype in the "foreign" world of American Chinatown restaurants. The essays include insights from a variety of disciplines, including history, sociology, anthropology, ethnography, economics, phenomenology, journalism, food studies, and film and literary criticism. Chop Suey and Sushi from Sea to Shining Sea not only complements the existing scholarship and exposes the work that still needs to be done in this field, but also underscores the unique and innovative approaches that can be taken in the field of American food studies.
(source: Nielsen Book Data)9781682260609 20180625
Green Library
Book
viii, 330 pages : illustrations ; 26 cm
  • Table of Contents Foreword by Mary E. Fuqua Preface Appetizers and Beverages Soups, Stews, and Chowders Salads and Salad Dressings Vegetables Beef and Pork Poultry, Fish, and Wild Game Cheese, Eggs, and Meat Accompaniments Cereals and Pastas Breads, Rolls, and Sandwiches Cakes and Cake Frostings Pies Desserts Cookies and Candy Food Preservation Cooking for a Crowd Old-Time "Receipts" Index.
  • (source: Nielsen Book Data)9780253032775 20180611
Long before there were television channels devoted to cooking or eating strange new food, the art of cooking could be found right in your own hometown. Beloved and at last back in print, The Classic Hoosier Cookbook is a treasure trove of mouthwatering recipes handed down from generation to generation by Hoosiers across the state. This cookbook has it all: the best biscuits ever; delicious casseroles for every occasion; page after page of tasty, time-tested desserts; and a zillion ways to turn beef, pork, and poultry into truly memorable feasts. There's everything from an elegant Salmon Newburg to Polly's Squirrel Roast, always "best to eat while still hot enough to burn your hands, " to making dandelion wine from scratch (be patient), and don't dare miss that astonishing recipe for Sugar Cream Pie, first made in 1816! This is a timeless compendium for everyone, showing us food as it used to be and how it should be prepared. The nearly 1200 recipes in The Classic Hoosier Cookbook will intrigue, entertain, and satisfy all.
(source: Nielsen Book Data)9780253032775 20180611
Green Library
Book
160 pages : illustrations (some color), charts ; 19 cm
Do you consider yourself an environmental ally? Maybe you recycle your household goods, ride a bike, and avoid too much air travel. But did you know that the primary driver of climate change isn't plastics, or cars, or airplanes? Did you know that it's actually our industrialized food system? In this fascinating new book, authors Nil Zacharias and Gene Stone share new research, intriguing infographics, and compelling arguments that support what scientists across the world are beginning to affirm and uphold: By making even minimal dietary changes, anyone can have a positive, lasting impact on our planet. If you love the planet, the only way to save it is by switching out meat for plant-based meals, one bite at a time.
(source: Nielsen Book Data)9781419729102 20180910
Green Library
Book
xi, 259 pages : illustrations ; 25 cm
  • What is Southern?: the annotated Edna Lewis / Jane Lear
  • Polished / Joe Yonan
  • A message from my muse / Toni Tipton-Martin
  • Lunch with Miss Lewis / Deborah Madison
  • Paying down debts of pleasure / John T. Edge
  • On Edna Lewis / Alice Waters
  • Edna Lewis and the black roots of American cooking / Francis Lam
  • On Edna Lewis's The Edna Lewis cookbook / Susan Rebecca White
  • How to talk about Miss Lewis?: home cook, writer, icon: one young black woman's act of remembering / Caroline Randall Williams
  • Eu tenho um p'na cozinha: put(ting) your foot in it / Scott Alves Barton
  • Edna Lewis: African American cultural historian / Megan Elias
  • The African Virginian roots of Edna Lewis / Michael W. Twitty
  • Edna Lewis: selected portraits / John T. Hill
  • Edna Lewis and the melancholia of country cooking / Lily Kelting
  • Looking for Edna / Patricia E. Clark
  • I had, of course, heard about her: an interview with Nathalie Dupree, April 14, 2016 / Sara B. Franklin
  • It's not all fried chicken and greasy greens / Mashama Bailey
  • Building an appetite: seasonal reflections on the farm / Annemarie Ahearn
  • The wisdom in the pages / Vivian Howard
  • Their ideas do live on for us: Edna Lewis, my grandmother, and the continuities of a Southern preserving tradition / Kevin West
  • A family remembers / Ruth Lewis Smith and Nina Williams-Mbengue.
Edna Lewis (1916-2006) wrote some of America's most resonant, lyrical, and significant cookbooks, including the now classic The Taste of Country Cooking. Lewis cooked and wrote as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community first founded by black families freed from slavery, and to commemorate the seasonal richness of southern food, articulating the moments when ""we would gather wild honey from the hollow of oak trees to go with the hot biscuits and pick wild strawberries to go with the heavy cream."" After living many years in New York City, where she became a chef and a political activist, she returned to the South and continued to write. Her reputation as a trailblazer in the revival of regional cooking and as a progenitor of the farm-to-table movement continues to grow. In this first-ever critical appreciation of Lewis's work, a constellation of food world stars gather to reveal their own encounters with Edna Lewis. Together they penetrate the mythology around Lewis and illuminate her legacy for a new generation. The essayists are Annemarie Ahearn, Mashama Bailey, Scott Alves Barton, Patricia E. Clark, Natalie Dupree, John T. Edge, Megan Elias, John T. Hill (who provides iconic photographs of Lewis), Vivian Howard, Lily Kelting, Francis Lam, Jane Lear, Deborah Madison, Kim Severson, Ruth Lewis Smith, Toni Tipton-Martin, Michael W. Twitty, Alice Waters, Kevin West, Susan Rebecca White, Carolina Randall Williams, and Joe Yonan. Editor Sara B. Franklin provides an illuminating introduction to Lewis, and the volume closes graciously with afterwords by Lewis's sister, Ruth Lewis Smith, and niece, Nina Williams-Mbengue.
(source: Nielsen Book Data)9781469638553 20180530
Green Library
Book
229 pages : illustrations ; 25 cm
`The thing to do is just begin. The question, of course, is where?' So opens Thom Eagle's hymn to a singular early spring meal. A cookbook without recipes, this is an invitation to journey through the mind of a chef as they work. Stand next to Thom in the kitchen as he muses on the very best way to coax flavour out of an onion (slowly, and with more care than you might expect), or considers the crucial role of salt in the creation of the perfect assembly for early green shoots and leaves. In an era when we are so distracted that we eat almost without realising what we've just put in our mouth, this is food and writing to savour, gently steering the cook back towards simplicity, confidence and, above all, taste.
(source: Nielsen Book Data)9781787131477 20180611
SAL3 (off-campus storage)
Book
299 pages : color illustrations ; 24 cm
As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the super computer to turn big data into delicious recipes, Briscione realised that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavour - and it led, in time, to The Flavor Matrix. A ground breaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavour-pairing manual anyone will ever need.
(source: Nielsen Book Data)9780544809963 20180416
SAL3 (off-campus storage)
Book
xiv, 261 pages : illustrations ; 24 cm.
  • The material resources: mountain ranges, volcanoes, glaciers, and the sea
  • The indigenous people of the Pacific Northwest
  • Early history: from settlers to loggers, gold diggers, and celebrants at the Alaska-Yukon-Pacific Exposition
  • Immigrant and migration patterns: Seattle's melting pot of global culinary traditions
  • Growing and sharing the bounty: from field to fork
  • Cooking at home, the Seattle way
  • Dining out: 100+ years of Seattle's restaurants
  • Raise a glass! A toast to Seattle's bounty of beverages.
SAL3 (off-campus storage)
Book
xvi, 274 pages : illustrations ; 24 cm.
  • Introduction : the hummus wars
  • Size matters
  • Roasting meat
  • Why we like Italian food
  • The McDonaldization of the Kibbutz dining room
  • Meat and masculinity in a military prison
  • Thai migrant workers and the dog-eating myth
  • Conclusion : food and power, orientalization and ambivalence.
Drawing on ethnography conducted in Israel since the late 1990s, Food and Power considers how power is produced, reproduced, negotiated, and subverted in the contemporary Israeli culinary sphere. Nir Avieli explores issues such as the definition of Israeli cuisine, the ownership of hummus, the privatization of communal Kibbutz dining rooms, and food at a military prison for Palestinian detainees to show how cooking and eating create ambivalence concerning questions of strength and weakness and how power and victimization are mixed into a sense of self-justification that maintains internal cohesion among Israeli Jews.
(source: Nielsen Book Data)9780520290105 20180122
Green Library
Book
1 online resource.
  • Front Cover; Food Fortification in a Globalized World; Copyright Page; Contents; List of Contributors; Foreword; I. Need and Approach; 1 Food Fortification: Past Experience, Current Status, and Potential for Globalization; 1.1 Background; 1.2 Early Successes With Food Fortification; 1.3 Types of Fortification; 1.4 Selection of Vehicles; 1.5 Biofortification; 1.6 Current Situation, Issues and Challenges; 1.7 Concluding Thoughts; References; 2 Prevalence, Causes, and Consequences of Micronutrient Deficiencies. The Gap Between Need and Action; 2.1 Introduction
  • 2.2 The Gap in Micronutrient Intakes at Population Level and the Resultant Deficiency Outcomes Being Addressed2.2.1 Iron Deficiency and Anemia; 2.2.1.1 Health and economic consequences of anemia and iron deficiency; 2.2.1.2 The gap remaining and the strategies to reduce the gap; 2.2.2 Iodine; 2.2.2.1 Health and economic consequences of iodine deficiency; 2.2.2.2 The gap remaining and the strategies to reduce the gap; 2.2.3 Folate and Neural Tube Defects (NTDs); 2.2.3.1 Health and economic consequences of folate deficiency; 2.2.3.2 The gap remaining and the strategies to reduce the gap
  • 2.2.4 Vitamin A Deficiency2.2.4.1 Health and economic consequences of vitamin A deficiency; 2.2.4.2 The gap remaining and the strategies to reduce the gap; 2.2.5 Zinc; 2.2.5.1 Health and economic consequences of zinc deficiency; 2.2.5.2 The gap remaining and the strategies to reduce the zinc gap; 2.2.6 Other Micronutrients; 2.2.6.1 Vitamin B12; 2.2.6.2 Vitamin D; 2.2.6.3 Vitamin E; 2.2.6.4 Selenium; 2.3 Conclusions; References; Further Reading; 3 Developing National Strategies to Prevent and Control Micronutrient Deficiency: The Role of Food Fortification
  • 3.1 Introduction: Towards Country Led Strategies for Prevention and Control of Micronutrient Deficiencies3.2 Food Fortification and Nutrient Intakes: The Evidence; 3.2.1 Large-Scale Food Fortification and Health Outcomes; 3.2.2 LSFF and Nutrient Intakes; 3.2.3 Targeted Fortification, Nutrient Intakes, and Health Outcomes; 3.2.4 Food Fortification and Risk of Adverse Effects; 3.3 Implications for National Fortification Plans; 3.4 Food Fortification and Other Approaches to Control of Micronutrient Deficiencies; 3.5 Evidence and Decision Making: A Need for Data-Driven Coordination
  • 3.6 Nutrition Actions to Enable and Support Food Fortification3.6.1 Nutrition Actions: Everybody's Business, and Nobody's Responsibility; 3.6.2 Nutrition Actions: Calling All Hands on Deck; 3.6.3 Nutrition Actions: Asking the Right Questions; 3.7 Conclusion; References; II. Recommendations and Guidance; 4 Using Dietary Reference Values to Define Fortification Levels for National Programs; 4.1 Importance of Food Fortification; 4.2 Application of Recommended Intake Values; 4.2.1 Average Requirements and Upper Levels; 4.2.2 Recommended Intakes and Adequate Intakes
Food Fortification in a Globalized World outlines experiences over the past 50 years--and future potential--for the application of food fortification across a variety of foods in the industrialized and developing world. The book captures recent science and applications trends in fortification, including emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, policy and regulation. The book proposes a balanced and effective food fortification strategy for nations to adopt. In covering the most technical scientific details in an approachable style, this work is accessible to a range of practitioners in industry, government, NGOs, academia and research. Food fortification has become an increasingly significant strategy to address gaps in micronutrient intakes in populations with measurable impact in both industrialized and developing countries. While the positive impacts are well recognized there are new concerns in some countries that excessive fortification of foods, outdated nutritional labeling rules and misleading marketing tactics used by food manufacturers may result in young children consuming harmful amounts of some vitamins and minerals. Presents the latest science on fortification for the prevention of micronutrient deficienciesIncludes emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, regulations, practices and policies from around the world.
Book
xiv, 261 pages : illustrations, maps ; 25 cm.
  • 1. Making food policy in the United States 2. Agriculture 3. Food production and the environment 4. Food and agricultural trade 5. Food manufacturing 6. Food retailing and restaurants 7. Food safety 8. Dietary guidance and health 9. Food labeling and advertising 10. Hunger and food insecurity 11. Nutrition assistance programs for children 12. Looking forward.
  • (source: Nielsen Book Data)9781138204003 20180514
This new edition offers a timely update to the leading textbook dedicated to all aspects of U.S. food policy. The update accounts for experience with policy changes in the 2014 Farm Bill and prospects for the next Farm Bill, the publication of the 2015-2020 Dietary Guidelines for Americans, the removal of Generally Recognized as Safe (GRAS) status for trans fats, the collapse of the Trans Pacific Partnership (TPP) treaty, stalled child nutrition reauthorization legislation, reforms in food-labeling policy, the consequences of the 2016 presidential election and many other developments. The second edition offers greater attention both to food justice issues and to economic methods, including extensive economics appendices in a new online Companion Website. As with the first edition, real-world controversies and debates motivate the book's attention to economic principles, policy analysis, nutrition science and contemporary data sources. The book assumes that the reader's concern is not just the economic interests of farmers and food producers but also includes nutrition, sustainable agriculture, food justice, the environment and food security. The goal is to make U.S. food policy more comprehensible to those inside and outside the agri-food sector whose interests and aspirations have been ignored. The chapters cover U.S. agriculture, food production and the environment, international agricultural trade, food and beverage manufacturing, food retail and restaurants, food safety, dietary guidance, food labeling, advertising and federal food assistance programs for the poor. The author is an agricultural economist with many years of experience in the nonprofit advocacy sector, the U.S. Department of Agriculture and as a professor at Tufts University. The author's blog on U.S. food policy provides a forum for discussion and debate of the issues set out in the book.
(source: Nielsen Book Data)9781138204003 20180514
Green Library
Book
xiv, 336 pages : illustrations ; 24 cm.
  • List of Illustrations Foreword by Carlo Petrini Acknowledgments Introduction: Jewish Foodways in Food History and the Jewish Diasporic Experience Simone Cinotto and Hasia R. Diner Part 1. Crossing and Bridging Culinary Boundaries: Resistance, Resilience, and Adaptations of Jewish Food in the Encounter with the Non-Jewish Other 1. The Sausage in the Jews' Pantry: Food and Jewish-Christian Relations in Renaissance Italy Flora Cassen 2. Global Jewish Peddling and the Matter of Food Hasia R. Diner 3. Jews among Muslims: Culinary Contexts Nancy E. Berg Part 2. The Politics of Jewish Food: Culinary Articulations of Power, Identity, and the State 4. Mosaic or Melting Pot: The Transformation of Middle Eastern Jewish Foodways in Israel Ari Ariel 5. Soviet Jewish Foodways: Transformation through Detabooization Gennady Estraikh 6. The Embodied Republic: Colonial and Postcolonial French Sephardic Taste Joelle Bahloul Part 3. The Kosherization of Jewish Food: Playing Out Religion, Taste, and Health in the Marketplace and Popular Culture 7. Appetite and Hunger: Discourses and Perceptions of Food among Eastern European Jews in the Interwar Years Rakefet Zalashik 8. The Battle against Guefilte Fish: Asserting Sephardi Culinary Repertoires among Argentine Jews in the Second Half of the Twentieth Century Adriana Brodsky 9. Still Life: Performing National Identity in Israel and Palestine at the Intersection of Food and Art Yael Raviv Part 4. The Food of the Diaspora: The Global Identity, Memory, and History of Jewish Food 10. From the Comfort of Home to Exile: German Jews and Their Foodways Marion Kaplan 11. "To Jewish Daughters": Recipes for American Jewish Life, 1901-1918 Annie Polland 12. Dining in the Dixie Diaspora: A Meeting of Region and Religion Marcie Cohen Ferris List of Contributors Index.
  • (source: Nielsen Book Data)9781496202284 20180618
The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary habits changed as a result of both these migrations and the new political and social realities they encountered. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled. This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post-World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how, and with whom. Global Jewish Foodways offers a fresh perspective on how historical changes through migration, settlement, and accommodation transformed Jewish food and customs.
(source: Nielsen Book Data)9781496202284 20180618
Green Library
Book
xii, 253 pages : illustrations, map ; 24 cm.
  • 1.Material resources 2.From the Neanderthals to the Franks 3.From the Capetians to modern times: an overview 4.Selling food: markets, fairs, shops and supermarkets 5.Selling meals: before the restaurant 6.Selling meals: the restaurant 7.Selling meals: moving towards modernity 8.Foreign and immigrant food 9.Drink 10.In search of the Paris cookbook 11.Signature dishes Epilogue: the endless feast.
  • (source: Nielsen Book Data)9781442272828 20180910
Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France. For tourists, its food remains one of the great attractions of the city itself. Yet the history of this food remains largely unknown. A History of the Food of Paris brings together archaeology, historical records, memoirs, statutes, literature, guidebooks, news items, and other sources to paint a sweeping portrait of the city's food from the Neanderthals to today's bistros and food trucks. The colorful history of the city's markets, its restaurants and their predecessors, of immigrant food, even of its various drinks appears here in all its often surprising variety, revealing new sides of this endlessly fascinating city.
(source: Nielsen Book Data)9781442272828 20180910
Green Library