Download or read book The Tao of Food written by Richard Craze and published by Sterling Publishing (NY). This book was released on 1999 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: Take the key principles from the 3,000-year-old philosophy of Taoism. Combine them with more than 70 delectable recipes, including soups, salads, meat dishes, rice dishes, vegetables, and desserts. Add complete ingredients lists, instructions, cooking times, and "best season to serve" advice. The result: a recipe for better living. As you turn mealtime into a mind-enlightening experience, you will also discover the significant benefits that come from a healthier and more balanced way of being. The Tao of Food is one cookbook that may just change your life!

Download or read book Hippie Food written by Jonathan Kauffman and published by HarperCollins. This book was released on 2018-01-23 with total page 319 pages. Available in PDF, EPUB and Kindle. Book excerpt: An enlightening narrative history—an entertaining fusion of Tom Wolfe and Michael Pollan—that traces the colorful origins of once unconventional foods and the diverse fringe movements, charismatic gurus, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine. Food writer Jonathan Kauffman journeys back more than half a century—to the 1960s and 1970s—to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic and wholesome communal way of life and food. From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers’ brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze, Kauffman reveals how today’s quotidian whole-foods staples—including sprouts, tofu, yogurt, brown rice, and whole-grain bread—were introduced and eventually became part of our diets. From coast to coast, through Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, and Vermont, Kauffman tracks hippie food’s journey from niche oddity to a cuisine that hit every corner of this country. A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing, Hippie Food is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.

Download or read book The Untold History of Ramen written by George Solt and published by Univ of California Press. This book was released on 2014-02-22 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: A rich, salty, and steaming bowl of noodle soup, ramen Offers an account of geopolitics and industrialization in Japan. It traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture.

Download or read book Food and the City written by Ina Yalof and published by Penguin. This book was released on 2019-05-07 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: An unprecedented behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. In Food and the City, Ina Yalof takes us on an insider’s journey into New York’s pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first cronut. Lenny Berk explains why Woody Allen’s mother would allow only him to slice her lox at Zabar’s. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York’s Indisputable Chinese Food Maven. From old-schoolers such as David Fox, third-generation owner of Fox’s U-bet syrup, and the outspoken Upper West Side butcher “Schatzie,” to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.

Download or read book Edible Insects in Sustainable Food Systems written by Afton Halloran and published by Springer. This book was released on 2018-05-14 with total page 479 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text provides an important overview of the contributions of edible insects to ecological sustainability, livelihoods, nutrition and health, food culture and food systems around the world. While insect farming for both food and feed is rapidly increasing in popularity around the world, the role that wild insect species have played in the lives and societies of millions of people worldwide cannot be ignored. In order to represent this diversity, this work draws upon research conducted in a wide range of geographical locations and features a variety of different insect species. Edible insects in Sustainable Food Systems comprehensively covers the basic principles of entomology and population dynamics; edible insects and culture; nutrition and health; gastronomy; insects as animal feed; factors influencing preferences and acceptability of insects; environmental impacts and conservation; considerations for insect farming and policy and legislation. The book contains practical information for researchers, NGOs and international organizations, decision-makers, entrepreneurs and students.

Download or read book Eating Appalachia written by Darrin Nordahl and published by Chicago Review Press. This book was released on 2015-06-01 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dozens of indigenous fruits, vegetables, nuts, and game animals are waiting to be rediscovered by American epicures, and Appalachia stocks the largest pantry with these delectable flavors. Eating Appalachia looks at the uniquely flavorful foods that are native to the region—including pawpaws, American persimmons, ramps, hickory nuts, and elk, among others—with 23 mouthwatering recipes and 45 color photographs. The book also profiles the food festivals including the Pawpaw Festival in Albany, Ohio; the Feast of the Ramson in Richwood, West Virginia; and Elk Night at Jenny Wiley State Park in Prestonsburg, Kentucky. There are recipes for every ingredient: Pawpaw Panna Cotta, Chianti Braised Elk Stew, Pan-Fried Squirrel with Squirrel Gravy, Persimmon-Hickory Nut Bread, and Wild Ginger Poached Pears. Nordahl also discusses some of the larger agribusiness, governmental agency, and ecological issues that prevent these wild, and arguably tastier, foods from reaching our table. Darrin Nordahl is the author of Public Produce: Cultivating Our Parks, Plazas, and Streets for Healthier Cities. He blogs daily about food at 365wholefoods.com and has written for CNN, the Huffington Post, and Grist.org. He lives in Oakland, California.

Download or read book The Joy of Eating written by Jane K. Glenn and published by Bloomsbury Publishing USA. This book was released on 2021-11-05 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume explores our cultural celebration of food, blending lobster festivals, politicians' roadside eats, reality show "chef showdowns," and gravity-defying cakes into a deeper exploration of why people find so much joy in eating. In 1961, Julia Child introduced the American public to an entirely new, joy-infused approach to cooking and eating food. In doing so, she set in motion a food renaissance that is still in full bloom today. Over the last six decades, food has become an increasingly more diverse, prominent, and joyful point of cultural interest. The Joy of Eating discusses in detail the current golden age of food in contemporary American popular culture. Entries explore the proliferation of food-themed television shows, documentaries, and networks; the booming popularity of celebrity chefs; unusual, exotic, decadent, creative, and even mundane food trends; and cultural celebrations of food, such as in festivals and music. The volume provides depth and academic gravity by tying each entry into broader themes and larger contexts (in relation to a food-themed reality show, for example, discussing the show's popularity in direct relation to a significant economic event), providing a brief history behind popular foods and types of cuisines and tracing the evolution of our understanding of diet and nutrition, among other explications.

Download or read book American Foodie written by Dwight Furrow and published by Rowman & Littlefield. This book was released on 2016-01-14 with total page 189 pages. Available in PDF, EPUB and Kindle. Book excerpt: As nutrition, food is essential, but in today’s world of excess, a good portion of the world has taken food beyond its functional definition to fine art status. From celebrity chefs to amateur food bloggers, individuals take ownership of the food they eat as a creative expression of personality, heritage, and ingenuity. Dwight Furrow examines the contemporary fascination with food and culinary arts not only as global spectacle, but also as an expression of control, authenticity, and playful creation for individuals in a homogenized, and increasingly public, world.

Download or read book Tasting Grace written by Melissa d'Arabian and published by WaterBrook. This book was released on 2019-09-10 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: The winner of The Next Food Network Star season five and New York Times best-selling author of Ten Dollar Dinners shares how God used food to invite her into His love. It wasn't until Melissa d'Arabian evaluated her relationship with food in light of her relationship with God that she began to appreciate food as not only a gift from him but also as a deeper invitation into his love. As she prayed, studied Scripture, and reflected on the stories from her own life, Melissa saw how God had used food to draw her into community, to redeem her moments of greatest tragedy, and ultimately to connect her more to him. In Tasting Grace, Melissa shares sixteen invitations that will transform your perception of food and the role it plays in your own life, from equality to connection to hospitality to stewardship and more. She explains how through her experiences, she learned to trust the ingredients--in recipes and in life--and join God in the act of creation. Whether you are a mom struggling to throw together a healthy meal for your family each night or a single woman longing for fellowship around your table, you will draw encouragement and inspiration from Melissa's reminder that all food, first and foremost, is a gift from God. When you return to him as the source, you will find the freedom to enjoy his beautiful and delicious creation. Advance praise for Tasting Grace “What a beautiful book. Using stories of her own triumphs and pain, Melissa digs past the surface layers of food as we see it on television, in cookbooks, and on social media. Rather, she helps us think about it in a whole new way—as nothing short of a spiritual force, a vessel through which we can experience (and extend) compassion, comfort, fellowship, love, enjoyment, and grace. It has given me a brand-new lens with which to examine the deeper significance of the food I cook, eat, and share.”—Ree Drummond, author of The Pioneer Woman Cooks “The intersection between faith and food is endlessly interesting to me, and Melissa articulates the significance and beauty of that intersection so well. Melissa is a great storyteller, and she invites us into her story and gives us a seat at her table with graciousness and wisdom. This is a lovely, meaningful book.”—Shauna Niequist, New York Times best-selling author of Present Over Perfect and Bread and Wine “This is a beautifully written book. These aren’t just words on pages; they are an invitation to a feast, to hospitality, and to finding lasting purpose in your life. Melissa has set a table fit for a King, pulled our chairs, and reminded us there’s a place for us here. This is a book that will not only feed your imagination but also your soul.” —Bob Goff, author of New York Times bestsellers Love Does and Everybody Always

Download or read book Edible Insects in the Food Sector written by Giovanni Sogari and published by Springer Nature. This book was released on 2019-08-19 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores one of the most discussed and investigated novel foods in recent years: edible insects. The increasing demand for alternative protein sources worldwide had led the Food and Agriculture Organization of the United Nations (FAO) to promote the potential of using insects both for feed and food, establishing a program called “Edible Insects.” Although several social, environmental, and nutritional benefits of the use of insects in the human diet have been identified, the majority of the population in Western countries rejects the idea of adopting insects as food, predominantly for cultural reasons. Nevertheless, international interest in promoting the consumption of insects has grown significantly, mainly in North America and Europe. This trend is mostly due to increasing attention and involvement from the scientific network and the food and feed industries, as well as governments and their constituents. The book explores the current state of entomophagy and identifies knowledge gaps to inform primary research institutions, students, members of the private sector, and policymakers to better plan, develop, and implement future research studies on edible insects as a sustainable source of food. The case studies and issues presented in this book cover highly up-to-date topics such as aspects of safety and allergies for human consumption, final meat quality of animals fed with insects, the legislative framework for the commercialization of this novel food, and other relevant issues.

Download or read book The Fast Food Craze written by Tina Volpe and published by Canyon Pub Llc. This book was released on 2005 with total page 137 pages. Available in PDF, EPUB and Kindle. Book excerpt: A hopeful, eye-opening book that discusses the fast food giants and how their decisions affect animals in slaughterhouses and our health, and will encourage readers to stop and think "why are we eating animals?" With quotes and references to philosophies of M. Gandhi and Buddha, and a look at the characteristics and admirable qualities of the factory farmed animals in a natural environment. Also offers a solution to the health problems caused by eating animals. Original.

Download or read book Research Handbook on International Food Law written by Michael T. Roberts and published by Edward Elgar Publishing. This book was released on 2023-11-03 with total page 581 pages. Available in PDF, EPUB and Kindle. Book excerpt: With contributions from over 30 international legal scholars, this topical Research Handbook on International Food Law provides a crucial and reflective examination of the rules, power dynamics, legal doctrines, societal norms, and frameworks that govern the modern global food system. The Research Handbook analyses the interlinkages between producers and consumers of food, as well as the environmental effects of the global food network and the repercussions on human health.

Download or read book The Japanese Restaurant written by Iori Hamada and published by Taylor & Francis. This book was released on 2023-08-04 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores the growth and operations of the Japanese restaurant in Australia since the early 2000s from perspectives of both restaurant workers and consumers. Through first-hand testimonies, collected from chefs, restaurateurs, gourmets and casual diners, it demonstrates how Japanese restaurants act as cultural hubs, connecting a diverse community of migrants, Australian citizens and international tourists, while also disseminating knowledge of Japanese culinary cultures. The ethnographic evidence presented challenges the colonialist and essentialist understandings of the ‘exotic’ and ‘Japaneseness’ as the ‘inferior other’ to the West. In so doing, the book highlights the complex manifestations of cross-cultural desires, translating practices and the performative racial-ethnic mimesis of Japanese ethnicity. Featuring critical investigation into the fixed notions of otherness, race, ethnicity and authenticity, this book will be a valuable resource to students and scholars of Japanese society and culture, particularly Japanese food culture.

Download or read book Fast Food Law a Comparative Perspective written by Lorenzo Bairati and published by CEDAM. This book was released on 2022-08-29 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: The evolution of fast-food governance is increasingly revealing of how global food systems law is going to develop. At the same time, fast-food rules decline differently depending on the legal system in which they are placed. This book compares the regulation of fast food in the European Union and the United States, analysing the interactions between internal and external, public and private, and global and local regulators. In particular, the regulatory aspects related to health (affected by the consumption of junk food) and the sustainability of fast-food products are analyzed from a comparative perspective. Lastly, a specific chapter is dedicated to the regulatory challenges related to the hamburger and its substitutes as a case study emblematic of the divergences and convergences between the EU and US legal systems.

Download or read book The Restaurant written by John R. Walker and published by John Wiley & Sons. This book was released on 2021-12-02 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.

Download or read book Future Foods written by Rajeev Bhat and published by Academic Press. This book was released on 2021-12-04 with total page 788 pages. Available in PDF, EPUB and Kindle. Book excerpt: Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations

Download or read book Tourist Behavior written by Narendra Kumar and published by CRC Press. This book was released on 2023-01-12 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Studying tourist behavior—what tourists do, what their preferences are, etc.—provides helpful information for designing new tourism products, for policymaking, and for developing effective tourism marketing strategies. This informative volume offers a diverse selection of chapters on research related to the customer behavior of tourists. With chapters from tourism professionals from around the world, the volume presents research work, new perspectives, and case studies of tourist behavior from varied cultural and geographical backgrounds. The volume addresses relationship management at different types of tourist destinations, such as spas and museums; the creation and sustainability of tourism luxury brands; the continuing growing influence of social media and digital technology on tourist choices; gauging tourists’ motivation, satisfaction, and return-trip intentions; the role of tourism activities on destination choice; perspectives and case studies on heritage tourism, and more. The book also includes a chapter on how virtual reality, streaming, and livestreaming during the COVID pandemic affected tourism and goes on to makes predictions for tourist behavior in the post-COVID-19 era.