Download or read book Kwanzaa written by Eric V. Copage and published by Quill. This book was released on 1991 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Known as "first fruits of the harvest" in Swahili, Kwanzaa is an annual holiday of African American cultural heritage, celebrated between December 26 and New Year's Day. Now in paperback after its celebrated hardcover release two years ago, Kwanzaa is a complete guide to the holiday's history and food. Illus.
Download or read book Kwanzaa Karamu written by April A. Brady and published by . This book was released on 1995 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: Author April A. Brady shows you how Kwanzaa got its start and how you can make a special contribution to Kwanzaas to come. Kwanzaa Karamu is full of fabulous foods you can make for a Kwanzaa feast or for your dinner tonight. Its pages are packed with easy-to-make crafts for Kwanzaa time and for all the year-round. Book jacket.
Download or read book Sweet Home Caf Cookbook written by NMAAHC and published by Smithsonian Institution. This book was released on 2018-10-23 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: A celebration of African American cooking with 109 recipes from the National Museum of African American History and Culture's Sweet Home Café Since the 2016 opening of the National Museum of African American History and Culture, its Sweet Home Café has become a destination in its own right. Showcasing African American contributions to American cuisine, the café offers favorite dishes made with locally sourced ingredients, adding modern flavors and contemporary twists on classics. Now both readers and home cooks can partake of the café's bounty: drawing upon traditions of family and fellowship strengthened by shared meals, Sweet Home Café Cookbook celebrates African American cooking through recipes served by the café itself and dishes inspired by foods from African American culture. With 109 recipes, the sumptuous Sweet Home Café Cookbook takes readers on a deliciously unique journey. Presented here are the salads, sides, soups, snacks, sauces, main dishes, breads, and sweets that emerged in America as African, Caribbean, and European influences blended together. Featured recipes include Pea Tendril Salad, Fried Green Tomatoes, Hoppin' John, Sénégalaise Peanut Soup, Maryland Crab Cakes, Jamaican Grilled Jerk Chicken, Shrimp & Grits, Fried Chicken and Waffles, Pan Roasted Rainbow Trout, Hickory Smoked Pork Shoulder, Chow Chow, Banana Pudding, Chocolate Chess Pie, and many others. More than a collection of inviting recipes, this book illustrates the pivotal--and often overlooked--role that African Americans have played in creating and re-creating American foodways. Offering a deliciously new perspective on African American food and culinary culture, Sweet Home Café Cookbook is an absolute must-have.
Download or read book Cooking Secrets of the CIA written by Culinary Institute of America and published by Chronicle Books. This book was released on 1995-10 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contains sixty seasonal and holiday recipes from the Culinary Institute of America, and includes illustrations and a table of equivalents.
Download or read book The Cooking Gene written by Michael W. Twitty and published by HarperCollins. This book was released on 2018-07-31 with total page 505 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Download or read book Senegal written by Pierre Thiam and published by Lake Isle Press. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Showcases the ingredients and techniques elemental to Senegalese cooking, the food producers at the heart of its survival, and the unique cultural and historical context it exists in. You ll meet local farmers, fishermen, humble food producers, and home cooks each with stories to tell and recipes to share and savor. You won t just be learning to make a few dishes, you ll learn about the Senegalese people, the stories of their past, and importantly, the issues they face today and tomorrow.
Download or read book Kiss My Bundt written by Chrysta Wilson and published by Life of Reiley. This book was released on 2011-07-01 with total page 139 pages. Available in PDF, EPUB and Kindle. Book excerpt: Featuring more than 60 made-from-scratch recipes, this guide provides instruction to re-create the award-winning cakes from the Kiss My Bundt bakery in Los Angeles. Including recipes for champagne celebration cake, sour cream pound cake, lemon basil bundt, bacon cake with bacon sprinkles, and many vegan recipes as well, it also reveals the bakery’s approach to developing new cake flavors and provides techniques for trying this at home.
Download or read book Fruits of the Harvest written by Eric V. Copage and published by Harper Collins. This book was released on 2011-02-08 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays offers more than 125 treasured recipes from people of African descent all over the world: Jerked Pork Chops and Fresh Papaya Chutney from Jamaica; New-Fashioned Fried Chicken, a dish from the Deep South; and Tiebou Dienne, Senegalese herb-stuffed fish steaks with seasoned rice. In addition to main courses, there are recipes for a full range of dishes, from appetizers to soups, salads, side dishes, vegetables, breads, beverages, and, of course, desserts. Fried Okra, Antiguan Pepper Pot, Ambrosia Salad and Potato Salad, Garlic-Chedder Grits Soufflé, Caipirinha, and Sweet Potato Tarts in Peanut Butter Crusts are but a few of the delights featured here. And along the way, learn about African American culture, including the seven principles of Kwanzaa and how people of African descent all across the globe celebrate the best their cultures have to offer through food and communion. Fruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays isn't just a cookbook -- it's a source of inspiration for the most extravagant of holiday gatherings as well as for a simple Sunday dinner.
Download or read book Feed the Resistance written by Julia Turshen and published by Chronicle Books. This book was released on 2017-10-17 with total page 147 pages. Available in PDF, EPUB and Kindle. Book excerpt: The New York Times bestselling cookbook author shares a practical and inspiring handbook for political activism—with recipes. Today, activism is as essential as a good meal. And when people search for ways to resist injustice and express support for civil rights, environmental protections, and more, they begin by gathering around the table to talk and plan. In Feed the Resistance, acclaimed cookbook author Julia Turshen shares dishes that foster community and provide sustenance for the mind and soul. Turshen includes a dozen of the healthy, affordable recipes she’s known for, plus more than 15 recipes from a diverse range of celebrated chefs. With stimulating lists, extensive resources, and essays from activists in the worlds of food, politics, and social causes, Feed the Resistance is a must-have handbook for anyone looking to make a difference.
Download or read book Head Off Split written by Nikky Finney and published by Northwestern University Press. This book was released on 2011-01-27 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt: "In Nikky Finney's Head Off & Split the beauty of language soars and saves us even as we skirt the raw edge of terror. And something rare and precious is restored, a light, a circling movement of the spirit. This is poetry to give thanks for."---Meena Alexander, author of Quickly Changing River --
Download or read book Culinary Nutrition written by Jacqueline B. Marcus and published by Academic Press. This book was released on 2013-04-15 with total page 677 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. - Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International - Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) - Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment - Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts - Includes photographs and recipes to enhance learning experience
Download or read book A Kwanzaa Keepsake written by Jessica B. Harris and published by Fireside. This book was released on 1998 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Filled with dozens of delicious recipes, meaningful ways to commemorate the seven days of Kwanzaa, and delightful suggestions for creating family traditions for years to come, "A Kwanzaa Keepsake" is a rich source of inspiration for the holiday season.
Download or read book Li l Rabbit s Kwanzaa written by Donna L. Washington and published by Harper Collins. This book was released on 2010-09-28 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: Li'l Rabbit is not having a very good Kwanzaa. Granna Rabbit is sick, and so his family won't celebrate his favorite part of Kwanzaa this year: a big feast called Karamu. Li'l Rabbit knows what to do! He'll find Granna Rabbit a special treat for Karamu so she can celebrate anyway. He looks under a pile of logs, in the field, and in the pond and along the way meets Groundhog, Momma Field Mouse, and the frogs—but he doesn't find anything for Granna Rabbit. Maybe I'm just too little to help Granna Rabbit celebrate Kwanzaa, Li'l Rabbit thinks. Or maybe he just needs a little help from his family and friends. Inspired by Brer Rabbit, a trickster character from the African-American folklore tradition, the story of Li'l Rabbit captures the true meaning of Kwanzaa—coming together to help others.
Download or read book The People Remember written by Ibi Zoboi and published by Balzer + Bray. This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recounts the journey of African descendants in America by connecting their history to the seven principles of Kwanzaa.
Download or read book B Smith s Entertaining and Cooking for Friends written by Barbara Smith and published by Artisan Books. This book was released on 2000-01-01 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shares recipes for appetizers, soups, salads, pasta, seafood, meat, poultry, side dishes, breads, and desserts, and suggests menus for cocktail parties, a Valentine's dinner, a picnic, a formal dinner, and a Kwanzaa/Christmas buffet.
Download or read book The Cooking of History written by Stephan Palmié and published by University of Chicago Press. This book was released on 2013-06-14 with total page 373 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over a lifetime of studying Cuban Santería and other religions related to Orisha worship—a practice also found among the Yoruba in West Africa—Stephan Palmié has grown progressively uneasy with the assumptions inherent in the very term Afro-Cuban religion. In The Cooking of History he provides a comprehensive analysis of these assumptions, in the process offering an incisive critique both of the anthropology of religion and of scholarship on the cultural history of the Afro-Atlantic World. Understood largely through its rituals and ceremonies, Santería and related religions have been a challenge for anthropologists to link to a hypothetical African past. But, Palmié argues, precisely by relying on the notion of an aboriginal African past, and by claiming to authenticate these religions via their findings, anthropologists—some of whom have converted to these religions—have exerted considerable influence upon contemporary practices. Critiquing widespread and damaging simplifications that posit religious practices as stable and self-contained, Palmié calls for a drastic new approach that properly situates cultural origins within the complex social environments and scholarly fields in which they are investigated.
Download or read book The Oxford Companion to American Food and Drink written by Andrew F. Smith and published by Oxford University Press. This book was released on 2007-05-01 with total page 736 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
