Encyclopedia of Pasta

Filename: encyclopedia-of-pasta.pdf
ISBN: 9780520944718
Release Date: 2009-10-15
Number of pages: 400
Author: Oretta Zanini De Vita
Publisher: Univ of California Press

Download and read online Encyclopedia of Pasta in PDF and EPUB Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati—pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. Encyclopedia of Pasta, illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals.

Making Artisan Pasta

Filename: making-artisan-pasta.pdf
ISBN: 9781592537327
Release Date: 2012-01-01
Number of pages: 176
Author: Aliza Green

Download and read online Making Artisan Pasta in PDF and EPUB Making handmade, home-made pasta has never been easier!


Filename: cooking.pdf
ISBN: 0520942124
Release Date: 2008-10-01
Number of pages: 366
Author: Hervé This
Publisher: Univ of California Press

Download and read online Cooking in PDF and EPUB From its intriguing opening question—"How can we reasonably judge a meal?"—to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Hervé This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging the art of cooking. Many of the ideas he introduces in this culinary romance are illustrated by dishes created by Pierre Gagnaire, whose engaging commentaries provide rare insights into the creative inspiration of one of the world's foremost chefs. The result is an enthralling, sophisticated, freewheeling dinner party of a book that also makes a powerful case for openness and change in the way we think about food.

Popes Peasants and Shepherds

Filename: popes-peasants-and-shepherds.pdf
ISBN: 9780520271548
Release Date: 2013-03-26
Number of pages: 304
Author: Oretta Zanini De Vita
Publisher: Univ of California Press

Download and read online Popes Peasants and Shepherds in PDF and EPUB The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.

The Life of Cheese

Filename: the-life-of-cheese.pdf
ISBN: 9780520270176
Release Date: 2012-12-10
Number of pages: 303
Author: Heather Paxson
Publisher: Univ of California Press

Download and read online The Life of Cheese in PDF and EPUB "The Life of Cheese is the definitive work on America's artisanal food revolution. Heather Paxson's engaging stories are as rich, sharp, and well-grounded as the product she scrutinizes. A must read for anyone interested in fostering a sustainable food system." Warren Belasco, author of Meals to Come: A History of the Future of Food "Heather Paxson's lucid and engaging book, The Life of Cheese, is a gift to anyone interested in exploring the wonderful and wonderfully complex realities of artisan cheesemaking in the United States. Paxson deftly integrates careful considerations of the importance of sentiment, value and craft to the work of cheesemakers with vivid stories and lush descriptions of their farms, cheese plants and cheese caves. While she beguiles you with the stories and tastes of cheeses from Vermont, Wisconsin and California, she also asks you to envision a post-pastoral ethos in the making. This ethos reconsiders contemporary beliefs about America's food commerce and culture, reimagines our relationship to the natural world, and redefines how we make, eat, and appreciate food. For cheese aficionados, food activists, anthropologists and food scholars alike, reading The Life of Cheese will be a transformative experience." Amy Trubek, author of The Taste of Place: A Cultural Journey into Terroir

A History of Cookbooks

Filename: a-history-of-cookbooks.pdf
ISBN: 9780520967281
Release Date: 2017-09-05
Number of pages: 400
Author: Henry Notaker
Publisher: Univ of California Press

Download and read online A History of Cookbooks in PDF and EPUB A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.

Asian Americans An Encyclopedia of Social Cultural Economic and Political History 3 volumes

Filename: asian-americans-an-encyclopedia-of-social-cultural-economic-and-political-history-3-volumes.pdf
ISBN: 9781598842401
Release Date: 2013-11-26
Number of pages: 1401
Author: Xiaojian Zhao
Publisher: ABC-CLIO

Download and read online Asian Americans An Encyclopedia of Social Cultural Economic and Political History 3 volumes in PDF and EPUB This is the most comprehensive and up-to-date reference work on Asian Americans, comprising three volumes that address a broad range of topics on various Asian and Pacific Islander American groups from 1848 to the present day. • Presents information on Asian Americans and individual Asian ethnic groups that provides comprehensive overviews of the respective groups • Includes special topic entries that contain source information regarding major historical events • Comprises work from a truly outstanding list of contributors that include scholars, journalists, writers, community activists, graduate students, and other specialists • Expands the boundaries of Asian American studies through innovative entries that address transnationalism, gender and sexuality, and inter- and cross-disciplinarity

Tastes and Temptations

Filename: tastes-and-temptations.pdf
ISBN: UOM:39015084134520
Release Date: 2009
Number of pages: 259
Author: John L. Varriano

Download and read online Tastes and Temptations in PDF and EPUB "John Varriano's book is not only a delightful read but draws fascinating parallels between two hitherto disparate fields: art history and the history of food in the Renaissance. Outstanding scholarship that opens whole new venues of inquiry."--Ken Albala, author of Eating Right in the Renaissance and Beans: A History "Art history and food history have traditionally been separate disciplines, parallel universes. In this book John Varriano makes a cosmic leap and lures the two into a stimulating, provocative, and always entertaining study--a tasting menu of gastronomic and visual delights."--Gillian Riley, author of The Oxford Companion to Italian Food "With wit and erudition, John Varriano shows us how broad cultural relationships can be drawn between the developments of Italian Renaissance art and the period's growing and changing interest in food. Enlightening and fascinating details greatly enhance our understanding of the roles that taste and temptation played in creating the early modern world."--David G. Wilkins, co-editor of History of Italian Renaissance Art "Appetites for palate and palette are both whetted in Varriano's urbane and thoroughly magisterial study. What could be more satisfying than to feast on food and art together at the same historic table?"--Patrick Hunt, author of Renaissance Visions

Identit t geht durch den Magen

Filename: identit-t-geht-durch-den-magen.pdf
ISBN: 9783104030722
Release Date: 2017-04-27
Number of pages: 496
Author: Christine Ott
Publisher: S. Fischer Verlag

Download and read online Identit t geht durch den Magen in PDF and EPUB Unsere globalisierte Gesellschaft bietet eine scheinbar unendliche Vielfalt an Ernährungsoptionen, die Essen zum individuellen Lifestyle machen. Christine Ott zeigt jedoch in ihrem Buch ›Identität geht durch den Magen. Mythen der Esskultur‹, dass bei jeder Ess-Entscheidung mächtige Mythen wirken: Sie propagieren Auffassungen von Mann und Frau, Kultur und Natur, Zivilisation und Barbarei, Gesellschaft und Vereinzelung. Anhand politischer Statements, ernährungsreformerischer Ideologien, literarischer Texte und Filme beleuchtet sie kritisch ebenso populäre wie umstrittene Gastromythen (u.a. die Totem-Funktion von französischem Käse, das kulinarische Genie der Italiener, das Phantasma der essbaren Frau, das Reinheitsversprechen der Muttermilch) und deckt auf, was wirklich hinter den wechselnden Ess-Identitäten steckt.

Der Weg nach Wigan Pier

Filename: der-weg-nach-wigan-pier.pdf
ISBN: 9783257602517
Release Date: 2012-11-20
Number of pages: 240
Author: George Orwell
Publisher: Diogenes Verlag AG

Download and read online Der Weg nach Wigan Pier in PDF and EPUB Im Jahr 1936 geht George Orwell in die Industriestädte Nordenglands, um an Ort und Stelle zu beobachten, wie Bergleute im Alltag arbeiten und wohnen. Er steigt mit in die Gruben hinunter und berichtet aufmerksam, sachlich, genau, mit Einfühlung und Gespür für die vielfachen Zusammenhänge. Diese Erfahrung führt zu Reflexionen über den Sozialismus als umsichtigen, schwierigen Weg zu Gerechtigkeit und Freiheit.


Filename: weizenwampe.pdf
ISBN: 9783641088446
Release Date: 2013-01-21
Number of pages: 400
Author: Dr. med. William Davis
Publisher: Goldmann Verlag

Download and read online Weizenwampe in PDF and EPUB Weizen gefährdet Ihre Gesundheit Brot, Gebäck, Pizza, Pasta – Weizen ist in unserer Nahrung allgegenwärtig. Doch kaum jemand weiß, was für ein gesundheitsschädigender Dickmacher das goldgelbe Korn ist. Denn in der zweiten Hälfte des 20. Jahrhunderts wurde das Getreide genetisch so verändert, dass es mit dem »Urweizen« nicht mehr viel gemein hat. Der »neue Weizen« macht dick, fördert Diabetes sowie den Alterungsprozess, schädigt Herz und Hirn und ist schlecht für die Haut. Dr. med. William Davis zeigt glutenfreie Ernährungsalternativen auf, und wie man gesund und schlank ohne Weizen leben kann.

Wissensvermittlung im Gespr ch Eine Studie zu klassisch arabischen Dialogen

Filename: wissensvermittlung-im-gespr-ch-eine-studie-zu-klassisch-arabischen-dialogen.pdf
ISBN: 9789004326729
Release Date: 2017-07-31
Number of pages: 544
Author: Regula Forster
Publisher: BRILL

Download and read online Wissensvermittlung im Gespr ch Eine Studie zu klassisch arabischen Dialogen in PDF and EPUB Wissensvermittlung im Gespräch ist die erste Monographie über die Verwendung der Dialogform in der arabischen Literatur. Regula Forster untersucht dazu ein umfangreiches Korpus klassisch-arabischer Dialoge ganz unterschiedlichen Inhalts (Religion, Jurisprudenz, Alchemie, Geschichte etc.). This is the first book-length study about the usage of the literary dialogue in Arabic literature. Regula Forster studies an extensive corpus of Classical Arabic dialogues on very different subjects (religion, jurisprudence, alchemy, history, etc.).

Der stumme Fr hling

Filename: der-stumme-fr-hling.pdf
ISBN: 9783406704222
Release Date: 2017-03-17
Number of pages: 348
Author: Rachel Carson
Publisher: C.H.Beck

Download and read online Der stumme Fr hling in PDF and EPUB Der stumme Frühling erschien erstmals 1962. Der Titel bezieht sich auf das eingangs erzählte Märchen von der blühenden Stadt, in der sich eine seltsame, schleichende Seuche ausbreitet … Das spannend geschriebene Sachbuch wirkte bei seinem Erscheinen wie ein Alarmsignal und avancierte rasch zur Bibel der damals entstehendenÖkologie-Bewegung. ZumerstenMal wurde hier in eindringlichem Appell die Fragwürdigkeit des chemischen Pflanzenschutzes dargelegt. An einer Fülle von Tatsachen machte Rachel Carson seine schädlichen Auswirkungen auf die Natur und die Menschen deutlich. Ihre Warnungen haben seither nichts von ihrer Aktualität verloren.

New York Street Food

Filename: new-york-street-food.pdf
ISBN: 3775006575
Release Date: 2015-05-30
Number of pages: 216
Author: Tom Vandenberghe

Download and read online New York Street Food in PDF and EPUB