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Synopsis : Food and Culture written by Carole Counihan, published by Routledge which was released on 2013. Download Food and Culture Books now! Available in PDF, EPUB, Mobi Format. 36 Besides the prepared food industry, Indian internet sites have chat rooms devoted to “foods as my mother made them.” One of the largest internet sites with over 36,000 recipes is called “Ammas.com” (amma meaning Mother). -- The classic bookthat helped to define and legitimize the field of food and culture studies is now available, with major revisions, in a specially affordable e-book version (978-0-203-07975-1).ee The third edition includes 40 original essays and reprints of previously published classics under 5 Sections: FOUNDATIONS, HEGEMONY AND DIFFERENCE, CONSUMPTION AND EMBODIMENT, FOOD AND GLOBALIZATION, and CHALLENGING, CONTESTING, AND TRANSFORMING THE FOOD SYSTEM. 17 of the 40 articles included are either, new to this edition, rewritten by their original authors, or edited by Counihan and van Esterik.ee A bank of test items applicable to each article in the book is available to instructors interested in selecting this edition for course use. Simply send an e.mail to the publisher at [email protected]
Type: BOOK - Published: 2021-04-19 - Publisher: Springer Nature
Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods. The text explores new and understudied market trends in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads. Chapters cover products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature. Contributing authors also offer a legislative perspective on issues of food safety, the European Food Safety Association’s definition of “novel foods,” and the position of traditional foods in the Mediterranean food industry. This wide-ranging text thus serves members of both the scientific and industrial community seeking better coverage of global cereal product trends.
Type: BOOK - Published: 2013 - Publisher: Routledge
The classic bookthat helped to define and legitimize the field of food and culture studies is now available, with major revisions, in a specially affordable e-book version (978-0-203-07975-1).ee The third edition includes 40 original essays and reprints of previously published classics under 5 Sections: FOUNDATIONS, HEGEMONY AND DIFFERENCE, CONSUMPTION AND EMBODIMENT, FOOD AND GLOBALIZATION, and CHALLENGING, CONTESTING, AND TRANSFORMING THE FOOD SYSTEM. 17 of the 40 articles included are either, new to this edition, rewritten by their original authors, or edited by Counihan and van Esterik.ee A bank of test items applicable to each article in the book is available to instructors interested in selecting this edition for course use. Simply send an e.mail to the publisher at [email protected]
Type: BOOK - Published: 2012-10-30 - Publisher: Clarkson Potter
Step into the world of top luxury resort Blackberry Farm, where lovers of farm-to-table cuisine and the lost arts of Southern cooking will find bliss in the gorgeous photographs, enticing recipes, and artisanal food-making tutorials of this transporting book. Blackberry Farm has long been lauded as one of the country's most excellent resorts and sought out for its perfect mix of rusticity and refinement. The Blackberry Farm Cookbook was a love letter to the experience and cuisine of Blackberry Farm. Now, owner Sam Beall takes food lovers a step further, drawing them deeply into the secrets that make Blackberry Farm cuisine so magical. It all starts with their roots in the rich traditions of "foothills cuisine." Every day, Blackberry Farm's chefs, gardeners, cheese-makers, and preservationists use wisdom passed down through generations of mountain residents. Following the natural rhythms of eight seasons or "times" allows cooks to coax the most heady dishes out of what's fresh and best, such as Lay by Time's menu of Mountain Multigrain Bread, Fried Catfish and Cucumber Slaw, Green Tomato Pie, and Banana Peanut Butter Pudding. Interspersed throughout the book are artisanal craft lessons, such as cheese-making, canning and preserving, and curing meats. A sumptuous package full of stunning photography, The Foothills Cuisine of Blackberry Farm will be both a transportive tome and a trove of fantastic seasonal recipes that any food lover will be eager to try at home.
Type: BOOK - Published: 2022-03-28 - Publisher: John Wiley & Sons
A team of global contributors review recent research, consumer trends, new products, and food security issues in dry beans processing and value-added practices. New chapters address Hard-to-cook (HTC) phenomenon and other storage-induced quality defects, quality assessment of raw and processed legumes using innovative technologies, utilization of dry beans and pulses as ingredients in diverse food products, and the production, processing, and nutritional profile of Faba beans. Covering both traditional and non-traditional bean classes, this comprehensive volume: Features new topics, expanded discussion, updated references, and additional figures and tables throughout Provides in-depth information on key aspects of production technologies, value-added processing, and Culinology® Examines global production and consumption, packaging and distribution, and nutrient bioavailability of bioactive compounds Highlights worldwide efforts to improve the quality and utilization of dry beans and pulses Discusses emerging trends and new applications of antioxidant properties of dry beans as functional foods Features chapters written by experts in disciplines such as crop science, horticulture, food science and technology, food biochemistry and engineering, and nutritional and environmental sciences Dry Beans and Pulses Production, Processing and Nutrition, Second Edition remains required reading for food scientists, nutritionists, agronomists, researchers, food processing specialists, and food engineers and chemists involved in dry beans processing and value-added technologies.
Type: BOOK - Published: 2012-08-29 - Publisher: John Wiley & Sons
The common beans and pulses are diverse food resources of highnutritional value (protein, energy, fiber and vitamins andminerals) with broad social acceptance. These legume cropsdemonstrate global adaptability, genotypic and phenotypicdiversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as LatinAmerica, Africa, Asia, and North America, and on a scale similar tosome other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type andcultivar selection, cropping environment and systems, storageconditions and handling infrastructure, processing and finalproduct preparation. Nutrient content and bio-availabilityare dramatically influenced by these conditions. In recentyears, beans and pulses have been cited for imparting specificpositive health potentiating responses, such as hypocholesteremicresponse, mitigation of diabetes and colonic cancer, and weightcontrol. Enhanced dry bean utilization focused on improved dietaryhealth is an opportunity within both subsistent and developedpopulations. This book provides a contemporary source of information thatbrings together current knowledge and practices in the value chainof beans/pulses production, processing, and nutrition. Itprovides in-depth coverage of a wide variety of pertinent topicsincluding: breeding, postharvest technologies, composition,processing technologies, food safety, quality, nutrition, andsignificance in human health. An experienced team of over 25contributors from North America, Asia, and Africa has written 15chapters, divided into three sections: Overview, production and postharvest technologies of beans andpulses Composition, value-added processing and quality Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, includingcrop sciences, food science and technology, food biochemistry, foodengineering, nutritional sciences, and culinology. Dry Beans andPulses Production, Processing and Nutrition is an essentialresource for scientists, processors and nutritionists, whatever thework setting.
Authors: Anny Gaul, Graham Auman Pitts, Vicki Valosik
Categories: Social Science
Type: BOOK - Published: 2021-12-08 - Publisher: University of Texas Press
Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.
Type: BOOK - Published: 2003-09-17 - Publisher: Columbia University Press
Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot. o Italians invented the practice of chilling drinks and may have invented ice cream. o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat. o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century. The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.
Type: BOOK - Published: 2004 - Publisher: Vegan Fusion
A celebration of international gourmet vegan recipes that introduces ingredients and techniques to gently guide you towards a healthful diet. Much more than a cookbook, this Wisdom Work for the twenty-first century contains stunning food photography, breathtaking sacred site images from around the world, and countless wisdom sayings. A foreword by Dr. Jane Goodall highlights its aim to inspire peace and understanding among individuals, cultures, and all who care about our planet.