Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations.
These sometimes harrowing, frequently funny, and always riveting stories about food and eating under extreme conditions feature the diverse voices of journalists who have reported from dangerous conflict zones around the world during the past twenty years.
Current discussions of the ethics around alternative food movements--concepts such as "e;local,"e; "e;organic,"e; and "e;fair trade"e;--tend to focus on their growth and significance in advanced capitalist societies.
In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens-along with their cultural heritage.
In the blizzard of attention around the virtues of local food production, food writers and activists place environmental protection, animal welfare, and saving small farms at the forefront of their attention.
Fresh, Simple, and Wholesome RecipesFrom Our Family to Yours From the farmhouse kitchens of mother and daughter Carol Falb and Dawn Stoltzfus comes a collection of over 150 delicious recipes plus charming stories of everyday life on an active, working dairy farm.
Building on the success of The Homestyle Amish Kitchen Cookbook (more than 58,000 copies sold), Georgia Varozza partners with experienced baker Kathleen Kerr to give you a cookbook filled with the foods most associated with the Plain and simple life: baked goods.
Mountainous terrain, volcanic soils, innumerable microclimates, and an ancient culture of winemaking influenced by Greeks, Phoenicians, and Romans make Italy the most diverse country in the world of wine.
From individual grains to desert dunes, from the bottom of the sea to the landscapes of Mars, and from billions of years in the past to the future, this is the extraordinary story of one of nature's humblest, most powerful, and most ubiquitous materials.
From his first newsletter, issued in 1986, through today's beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America's most famous chefs.
Dacha Idylls is a lively account of dacha life and how Russians experience this deeply rooted tradition of the summer cottage amid the changing cultural, economic, and political landscape of postsocialist Russia.
Gerald Asher, who served as Gourmet's wine editor for thirty years, has drawn together this selection of his essays, published in Gourmet and elsewhere, for the collective insight they give into why a wine should always be an expression of a place and a time.
People have always grown food in urban spaces-on windowsills and sidewalks, and in backyards and neighborhood parks-but today, urban farmers are leading an environmental and social movement that transforms our national food system.
Acclaimed importer and wine guru Terry Theise, long known for his top-notch portfolio and his illustrious writing, now offers this opinionated, idiosyncratic, and beautifully written testament to wine.
Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon.
Twenty incredibly easy microwave fudge recipes to make at home featuring favourites like Instant Coffee Fudge, Dark Ginger Fudge and Baileys Fudge plus many more!
This book presents a theoretically informed, up-to-date study of interactions between indigenous peoples of Mediterranean France and Etruscan, Greek, and Roman colonists during the first millennium BC.
A nutritional whodunit that takes readers from Greenland to Africa to Israel, The Queen of Fats gives a fascinating account of how we have become deficient in a nutrient that is essential for good health: the fatty acids known as omega-3s.
This book is an interdisciplinary primer on critical thinking and effective action for the future of our global agrifood system, based on an understanding of the system's biological and sociocultural roots.
Marion Nestle, acclaimed author of Food Politics, now tells the gripping story of how, in early 2007, a few telephone calls about sick cats set off the largest recall of consumer products in U.
Herzhaft, deftig und unvergleichlich köstlich: Holen Sie sich mit vielfältigen Hüttenrezepten das Alpenflair ganz einfach ins heimische WohnzimmerVon der Kälte glühende Wangen, wohlige Erschöpfung nach einem Tag in Wander- oder Skischuhen, überwältigende Gebirgslandschaft vor dem Fenster und aus der Küche der verlockende Duft von Gulasch, Germknödel & Co.
Enjoy over 100 mouthwatering recipes as you learn how to create a sustainable starter, find out what supplies you need and where to get them, and gain the know-how to bake delicious sourdough breads, biscuits, bagels, buns, and more.
In this book, Clive Coates, a Master of Wine who has spent four decades of his distinguished career in Burgundy, shares his vast insider's knowledge of one of the world's most exciting, complex, and intractable wine regions.
Following on the success of her books on Brunello di Montalcino, renowned author and wine critic Kerin O'Keefe takes readers on a historic and in-depth journey to discover Barolo and Barbaresco, two of Italy's most fascinating and storied wines.
2019 James Beard Foundation Book Award winner:Reference, History, and Scholarship A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods.
A Geography of Digestion is a highly original exploration of the legacy of the Kellogg Company, one of America's most enduring and storied food enterprises.
Cheap Meat follows the controversial trade in inexpensive fatty cuts of lamb or mutton, called "e;flaps,"e; from the farms of New Zealand and Australia to their primary markets in the Pacific islands of Papua New Guinea, Tonga, and Fiji.
Secrets from the Greek Kitchen explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events.
With a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles's and America's culinary scene in the 1980s.
