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American Indian Food (Food in American History)

Author(s): Linda Murray Berzok

Publisher: Greenwood

Date: 2005-04-30

Format: PDF

Language: English

ISBN10: 0313329893

Pages: 248

ISBN13: 9780313329890

Product Description:

This, the first, in-depth survey of Native American Indian foodways is an amazing chronicle of both human development over thousands of years and American history after the European invasion. It sheds light not only on this group and their history but on American food culture and history as well. For thousands of years an intimate relationship existed between Native Americans and their food sources. Dependence on nature for subsistence gave rise to a rich spiritual tradition with rituals and feasts marking planting and harvesting seasons. The European invasion forced a radical transformation of the indigenous food habits. Foodways were one of the first layers of culture attacked. Indians were removed from their homelands, forced to cultivate European crops such as wheat and grapes, new animals were introduced, and the bison, a major staple in the Great Plains and West, was wiped out. Today, American Indians are trying to reclaim many of their food traditions. A number of their foodways have become part of the broader American cookbook, as many dishes eaten today were derived from Native American cooking, including cornbread, clam chowder, succotash, grits, and western barbeque.

The story of Native American foodways presented here is an amazing chronicle of both human development over thousands of years and American history after the European invasion. Through cultural evolution, the First Peoples worked out what was edible or could be made edible and what foods could be combined with others, developed unique processing and preparation methods, and learned how to preserve and store foods. An intimate relationship existed between them and their food sources. Dependence on nature for subsistence gave rise to a rich spiritual tradition with rituals and feasts marking planting and harvesting seasons. The foodways were characterized by abundance and variety. Wild plants, fish, meat, and cultivated crops were simply prepared and eaten fresh or smoked, dried, or preserved for lean winters. The European invasion forced a radical transformation of the indigenous food habits. Foodways were one of the first layers of culture attacked. Indians were removed from their homelands, forced to cultivate European crops, such as wheat and grapes, new animals were introduced, and the bison, a major staple in the Great Plains and West, was wiped out. Today, American Indians are trying to reclaim many of their food traditions. Other traditions have become part of the broader American cookbook, as many dishes eaten today were derived from Native American cooking, including cornbread, clam chowder, succotash, grits, and western barbeque.

The scope is comprehensive, covering the six major regions, from prehistory until today. Chapters on the foodways history, foodstuffs, food preparation, preservation, and storage, food customs, food and religion, and diet and nutrition reveal the American Indians' heritage as no history can do alone. Examples from many individual tribes are used, and quotations from American Indians and white observers provide perspective. Recipes are provided as well, making this a truly indispensable source for student research and general readers.

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Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More

Author(s): Maria Speck

Publisher: Ten Speed Press

Date: 2011-04-26

Format: PDF

Language: English

ISBN10: 1580083544

Pages: 240

ISBN13: 9781580083546

Product Description: Food writer Maria Speck’s passion for propelling Old World staples such as farro, barley, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be.

Rustic but elegant dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in Red Wine Sauce, and Purple Rice Pudding with Rose Water Dates--are sure to please discerning palates and become favorites in any whole grain repertoire.

Food lovers and health-conscious home chefs alike learn how to integrate whole grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower varieties such as spelt and Kamut. The stunning flavors and lively textures of whole grains are enhanced with natural ingredients such as butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes. Maria’s approachable style and generous spirit make this collection of time-honored, updated classics a treasury for today’s cooks.

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Download Around the World in 80 Dinners

Author(s): Bill Jamison

Publisher: Harper Paperbacks

Date: 2009-03-01

Format: epub

Language: English

ISBN10: 0060878967

Pages: 272

Quality: excellent

ISBN13: 9780060878962

Product Description:

After years of writing award-winning cookbooks, Cheryl and Bill Jamison were ready to take a break. They packed their bags, locked up their house in Santa Fe, and set off on a three-month-long visit to ten countries—all on frequent-flier miles.

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Tuesday, September 20, 2011

Food Culture in South America

Author(s): JosA Rafael Lovera

Publisher: Greenwood

Date: 2005

Format: PDF

Language: English

ISBN10: 0313327521

Pages: 208

This volume tells the story of the South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking techniques, and geography, here divided into four zones. The traditions of the primary groupsa€”Indians, Europeans, and Africansa€”and their five centuries of mixing have still resulted in a stable food culture. The foods of the Indians before European contact still play an important role, along with other foods brought by successive immigrant groups. Europeans tried to establish their staples, wheat and wine, with little success. Many dishes, cooking methods, and food habits have survived with little modification since time immemorial.

Students and other readers will learn much about the South American foodways in daily life today, with special attention paid to historical perspective and any rural and urban differences. For example, in all the major cultural groups, food preparation and cooking have always been women's work, with the exception of the meat roast (asado) by llaneros and gauchos. The rise of the cooking profession is discussed as well. A fascinating look at the daily meal schedule includes insight in to how the European conquerors imposed their eating habits and encouraged overeating, with the abundance found in the New World. Modern life is shown to affect where people eat, as buying meals, often from street vendors, during the workday has become more of a necessity. The survey includes a discussion of special occasions, including agricultural celebrations and Catholic feasts with indigenous elements. The overview is completed by a chapter on diet and health, covering such topics as botanical knowledge and science and an assessment of the nutritional value of the South American staples. Classic recipes from many of the countries and illustrations complement the narrative.

Food Culture in the Mediterranean

Author(s): Carol Helstosky

Publisher: Greenwood

Date: 2009

Format: PDF

Language: English

ISBN10: 0313346267

Pages: 189

Food that originated from the Mediterranean area is incredibly popular. Pasta, pizza, gyros, kebab, and falafel can be found just about everywhere. Many people throughout the world have a good idea of what Mediterranean cuisine and diet are all about, but they know less about the entire food culture of the region. This one-stop source provides the broadest possible understanding of food culture throughout the region, giving a variety of examples and evidence from the southern Mediterranean or North Africa (Morocco, Algeria, Tunisia, Libya, and Egypt), the Western Mediterranean or European side of the Mediterranean (Spain, France, Italy, and the French and Italian islands), to the eastern Mediterranean or Levant (Greece, Turkey, Syria, Lebanon, and Israel).

The Mediterranean region region is home to three of the world's major religions, and for centuries, the Mediterranean Sea has been an invitation to trade, travel, conquest, and immigration. Where different cultures, beliefs, and traditions mix there is always volatility and tension, but there is also great energy. Understanding the food culture in the Mediterranean is one way readers can see how people of different regions come together, share ideas and information to create new dishes, meals, traditions, and forms of sociability. This volume answers questions such as Do people in the Mediterranean still eat the Mediterranean Diet or do they eat American style? Why is it that the same ingredients can be prepared in so many different ways, even in the same country? Why would cooks take the time to make foods like zucchini, lentils, or figs into dozens of different dishes? How and why do religious rituals differ regarding food preparation? What do Jews, Muslims, and Christians eat on religious holidays? Do people eat out or eat at home? Why is hospitality so important to Mediterranean people and what do they do to demonstrate hospitality and good will through the preparation and serving of meals?

Food Culture in the Near East, Middle East, and North Africa

Author(s): Peter Heine

Publisher: Greenwood

Date: 2004

Format: pdf

Language: English

ISBN10: 0313329567

Pages: 200

The similar cuisines of the Near East, Middle East, and North Africa stem from ancient cultures and variable climates, ranging from Mediterranean to desert. The major monotheistic religions developed in the Middle East, and students and other readers will learn how religous strictures on food and drink continue to play an important role in eating habits there today for Muslims, Jews, and Christians. Most of the population in the regions is Arab, and therefore the emphasis in this volume is mainly on the Arab Muslim food cultures.

Sunday, September 18, 2011

Food Culture in Scandinavia (Food Culture around the World)

The food cultures of Scandinavian countries are similar in important ways but also have many different traditions because of variations in geography and climate and unique social, cultural and political history. Food Culture in Scandinavia covers Denmark, Norway, Sweden, and Iceland's unique and common foodways, all in the context of significant recent changes. This is the most exhaustive overview available in English with all the latest insight. Students writing country reports and food mavens get the up-to-date scoop from an insider on how Scandinavians eat and live. Readers see how everyday food habits are quickly changing in Scandinavia, mostly in urban areas and among the younger generation. The trends are shown to stem from Scandinavians travelling more, Americanization and globalization, new immigrants bringing their cuisines, classic national and regional products being revitalized, high-end restaurants for the new business elite springing up, and a growing interest in healthful and organic food.

The Historical Overview chapter lays the groundwork to understand the evolution from the traditional Scandinavian fare—fish, porridge, bread, milk. A chapter on major foods and ingredients elaborates on these staples and more and updates their use. In the Cooking chapter, the new gender dynamics are discussed in terms of who is shopping and cooking and especially the impact of the supermarket. Typical Meals discusses the mainstays for daily fare and notes the biggest changes in the choices of pizza and fast food for youth. Eating out in Scandinavia is becoming more common, and Chapter 5 highlights the growing options for casual family meals out, business and school lunches, as well as take-out food and more. The Special Occasions chapter illuminates the major events in the calendar, especially the magical Christmas time plus the famous seasonal fests such as Midsummer in Sweden and life-cycle events such as weddings, where innovation is expected. A final chapter on diet and health emphasizes the familiar health concerns related to diets too high in fat and sugar and too low in vegetables and fruit. A timeline, selected bibliography, illustrations, and classic recipes complement the narrative.

Food Culture in Russia and Central Asia

Author(s): Glenn Randall Mack, Asele Surina

Publisher: Greenwood

Date: 2005

Format: PDF

Language: English

ISBN10: 0313327734

Pages: 260

Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but Food Culture in Russia and Central Asia iantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights. After centuries of contact and conflict among peoples of Eurasia, Russian and Central Asian cuisines and culinary cultures have much in common. To understand one, the other must be considered as well. Russia and Central Asia cuisines share many ingredients, dishes, and customs. This volume strives to emphasize the evolving and multifaceted nature of the food cultures. Readers will be able to appreciate the ingredients, cooking methods, and traditions that make up the Eurasian foodways.

Food Culture in Mexico (Food Culture around the World)

Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth centurya€”when the Spaniards introduced new foodstuffs, adding variety to the dieta€”and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact.

Their basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health. Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments. The principal foods of Mexican cuisine and their origins are explained in the second chapter. Mexican women have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand, and a chapter is devoted to this work and a discussion of how traditional ways are supplemented today with modern conveniences and kitchen aids such as blenders and food processors. Surveys of class and regional differences in typical meals and cuisines present insight into the daily lives of a wide variety of Mexicans. The Mexican way of life is also illuminated in chapters on eating out, whether at the omnipresent street stalls or at fondas, and special occasions, including the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anemia, diabetes, and obesity.

Saturday, September 17, 2011

The New Portuguese Table: Exciting Flavors from Europe's Western Coast

Nestled between the Atlantic Ocean and Spain, Portugal is today’s hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. The New Portuguese Table takes you on a culinary journey into the soul of this fascinating nation and looks at its 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, typical dishes, and wines. This book also showcases Portugal's pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves—all beloved by Americans and now combined in innovative ways.

In The New Portuguese Table, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both the beloved classics he remembers from cooking at his grandmother’s side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil–Poached Fresh Cod with Roasted Tomato Sauce. With full-color photographs throughout and a contemporary perspective, The New Portuguese Table is the handbook to the exciting cuisine of Portugal.

German Cooking Today - The Original

German Cooking today is an absolute classic- there's hardly a German household without it. The recipes are well explained and always work out. The book has both European and American measurements which makes it the ideal present for everone who loves to cook