Food on the Move

This volume of more than 40 essays presented in 1996 includes pieces on food suitable for travelling, food written about by travel writers and travellers, and food that has itself travelled from its place of origin.

Author: Harlan Walker

Publisher: Oxford Symposium

ISBN: 9780907325796

Category: Cookbooks

Page: 336

View: 587

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The Oxford Symposium on Food and Cookery has been held annually since 1981. This volume of more than 40 essays presented in 1996 includes pieces on food suitable for travelling, food written about by travel writers and travellers, and food that has itself travelled from its place of origin. The topics range from the domestication of western food in Japan, cooking on board ship in the 17th and 18th centuries, the transmission of the Arabic culinary tradition to medieval England, the influence of travel writers on modern Australian cooking, and the travels of the peanut.

Food Markets Proceedings of the Oxford Symposium on Food and Cookery 2014

Worldwide, the most common form of public dining is street food. Generally the term denotes food prepared by a vendor and sold from an open-air stand, cart, truck or market stall. It is prepared quickly from pre-made ingredients, ...

Author: Mark McWilliams

Publisher: Prospect Books

ISBN: 9781909248441

Category: Fairs

Page: 408

View: 870

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Includes papers presented at the 2014 Oxford Symposium on Food and Cookery

The Food and Cookery of Malta and Gozo

While waves of different foods keep hitting us and our eating habits keep changing, this book does not shy away from the new culinary trends including vegetarian recipes.

Author: Helen Caruana Galizia

Publisher: Midsea Books

ISBN: 9993275573

Category: Cooking

Page: 320

View: 379

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The Food and Cookery of Malta and Gozo' by Helen Caruana Galizia is not simply 'another' cookery book of Maltese dishes, but also a vivid description of the rapid changes in nutrition and food fashions. The author, although very conscious of changing circumstances, influences, and developments in the culinary arts, tries hard and succeeds in providing us with the original Maltese recipes. While waves of different foods keep hitting us and our eating habits keep changing, this book does not shy away from the new culinary trends including vegetarian recipes. Of course it neither forgets the 'traditional Maltese dishes' that, above anything else, valued meat-eating, and which the Maltese migrants took with them beyond the shores of Mediterranean Malta. An example of an alternative recipe for vegetarians is imqarrun il-forn (baked macaroni) cooked with aubergines instead of minced meat. The author includes a chapter on 'Vegetarianism and the Maltese Diet' and holds that the Maltese diet has always relied heavily on vegetables and makes good use of them throughout the seasons. New trends, however, may have moved us away from what used to be considered as traditional Maltese foods, and are fast becoming part of our allegedly healthier lifestyle. High-fibre diets, organic foods and biological foods, all masquerade as an integral part of 'healthy' eating. Caruana Galizia also looks into important environmental issues such as overfishing, especially of the bluefin tuna, the introduction of new parasites from Asia and elsewhere, genetically modified products and their impact on our health, air pollution, the alarming decline in the bee population and the emergence of environmental groups. Zero kilometres remind us of the environmental cost of transporting food from far away thus she emphasizes the importance of making the most of local fruit and vegetables in season. Tastes have never been governed solely by nutrition. On the contrary, nutrition plays only a small part in the choice of our food. All cultures go to great lengths in choosing their preferred foods, and very often, ignore valuable food sources close at hand. People will not eat just anything, whatever the circumstances. The Food and Cookery of Malta and Gozo' by Helen Caruana Galizia is not simply 'another' cookery book of Maltese dishes, but also a vivid description of the rapid changes in nutrition and food fashions. Caruana Galizia also looks into important environmental issues such as overfishing, especially of the bluefin tuna, the introduction of new parasites from Asia and elsewhere, genetically modified products and their impact on our health, air pollution, the alarming decline in the bee population and the emergence of environmental groups. Zero kilometres remind us of the environmental cost of transporting food from far away thus she emphasizes the importance of making the most of local fruit and vegetables in season.

Delicioso

This is the first book in English to trace the history of the food of Spain from antiquity to the present day.

Author: María José Sevilla

Publisher: Reaktion Books

ISBN: 9781789141894

Category: Cooking

Page: 368

View: 222

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Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and “Cocinas,” such as Basque, Galician, Castilian, Andalusian, and Catalan. It has been shaped by the country’s complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world. This is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for eggplants and pomegranates, María José Sevilla skillfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.

Basic Food Preparation Third Edition

Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.

Author: Department Of Food And Nutrition

Publisher: Orient Blackswan

ISBN: 8125023003

Category:

Page: 357

View: 771

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Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.

Foods and Cookery and the Care of the House

Excerpt from Foods and Cookery and the Care of the House: First Lessons for Elementary Schools This volume is intended for use in classes beginning the study of foods and cookery.

Author: Mary Lockwood Matthews

Publisher: Forgotten Books

ISBN: 1330173244

Category: Cooking

Page: 207

View: 669

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Excerpt from Foods and Cookery and the Care of the House: First Lessons for Elementary Schools This volume is intended for use in classes beginning the study of foods and cookery. It has been arranged for use in the elementary schools and does not presuppose any training in general science. It is strictly an elementary treatment of the subject. The book deals with foods, their selection and preparation, and the planning of meals from the nutritive, æsthetic and economic standpoints. The "meal plan" i used in order to make the meal the basis of the work. Through the "Home Problems" the home and school work may be correlated. The author appreciates the help given in illustrating the book by the United States Department of Agriculture, the United States Bureau of Standards, the Detroit Stove Works, and the Chambers Manufacturing Company. The author also gratefully acknowledges the criticisms and suggestions of educators who kindly read the manuscript. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

The Visual Food Encyclopedia

A comprehensive guidebook for the supermarket and the kitchen covers more than one thousand ingredients, including fifty-eight varieties of fruits, thirty-seven types of meat, and thirty-four cereals and grains.

Author: François Fortin

Publisher: John Wiley & Sons Incorporated

ISBN: STANFORD:36105025163630

Category: Cooking

Page: 685

View: 293

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A comprehensive guidebook for the supermarket and the kitchen covers more than one thousand ingredients, including fifty-eight varieties of fruits, thirty-seven types of meat, and thirty-four cereals and grains.

Foods and Food Adulterants by Direction of Agriculture Part Third Fermented Alcoholic Beverages

Other popular alcoholic beverages used for cooking include: Bourbon – Which gives a slight hint of vanilla, caramel and (dependent on type) charcoal and wood notes to the food. Flavours such as these work incredibly well with both ...

Author: C. A. Crampton

Publisher: Read Books Ltd

ISBN: 9781473339255

Category: Cooking

Page: 144

View: 934

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This vintage book contains part III of the "Food and Food Adulterants" series published by the U.S. Department of Agriculture in 1887, "Fermented Alcoholic Beverages". It constitutes a comprehensive guide on a range of alcoholic drinks and the processes and ingredients required to produce them. This book is recommended for those with an interest in the production of alcoholic beverages and would make for a valuable addition to collections of allied literature. Contents include: "Fermented Alcoholic Beverages", "Malt Liquors", "The Process of Brewing", "Malting", "Fermentation", "Pure Yeast", "Belgium Beers", "Clarifying, Storing, and Preserving", "Composition of Malt Liquors", "Varieties", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on cooking with alcohol.