Download or read book La olla lenta regional 78 recetas de cocina tradicional espa ola para slow cooker The Regional Slow Cooker 78 traditional Spanish cuisine recipes for sl written by Maria del Pozo and published by National Geographic Books. This book was released on 2021-02-23 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Descubre, a través de 78 recetas de cocina regional española, los sabores de antaño preparados con la simplicidad de tu slow cooker. «Una aventura deliciosa que te ayudará a aprovechar lo mejor de nuestra cocina con una cocción de calidad.» - Marta Miranda, autora de Slow cooker. Recetas para olla de cocción lenta Gracias a un electrodoméstico tan sencillo como la olla lenta eléctrica, hoy puedes disfrutar de los mejores platos tradicionales de la cocina española hechos con el cuidado y el amor con el que los cocinaban nuestras abuelas. Este libro ofrece una amplia variedad de entrantes, guisos clásicos y postres suculentos que viaja por toda España y te hace revivir el chup chup de las cocinas de antes sin olvidar los consejos prácticos: recetas claras y variadas, con ingredientes habituales y fácilmente sustituibles por otros, pero también trucos culinarios y sugerencias para adaptar las raciones a cada tamaño de slow cooker. El resultado es un recorrido muy completo por los platos más sanos y naturales de nuestra gastronomía. ENGLISH DESCRIPTION Discover, through 78 recipes of regional Spanish cuisine, the flavors of yesteryear prepared with the simplicity of your slow cooker. "A delicious adventure that will help you make the most of our cuisine with quality cooking." - Marta Miranda, author of Slow Cooker: Slow Cooker Recipes Thanks to an appliance as simple as the electric slow cooker, today you can enjoy the best traditional dishes of Spanish cuisine made with the care and love of our grandmothers. This book offers a wide variety of starters, classic stews, and succulent desserts that travel throughout Spain and make you relive the “chup, chup” of the kitchens of before without forgetting practical advice: clear and varied recipes, with common ingredients that can easily be substituted, but also culinary tips and suggestions for adapting the portions to every slow cooker size. The result is a very complete tour of the healthiest and most natural dishes of our gastronomy.
Download or read book Nature Inside written by William D. Browning and published by Routledge. This book was released on 2020-10-09 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by a leading proponent of biophilic design, this is the only practical guide to biophilic design principles for interior designers. Describing the key benefits, principles and processes of biophilic design, Nature Inside illustrates the implementation of biophilic design in interior design practice, across a range of international case studies – at different scales, and different typologies. Starting with the principles of biophilic design, and the principles and processes in practice, the book then showcases a variety of interior spaces – residential, retail, workplace, hospitality, education, healthcare and manufacturing. The final chapter looks ‘outside the walls’, giving a case study at the campus and city scale. With practical guidance and real-world solutions that can be directly-applied in day-to-day practice, this is a must-have for designers interested in applying biophilic principles.
Download or read book Academic Capitalism in the Age of Globalization written by Brendan Cantwell and published by Johns Hopkins University Press. This book was released on 2014-11-15 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book will appeal to anyone trying to make sense of contemporary higher education.
Download or read book The Dynamics of Masculinity in Contemporary Spanish Culture written by Lorraine Ryan and published by Taylor & Francis. This book was released on 2016-11-03 with total page 293 pages. Available in PDF, EPUB and Kindle. Book excerpt: 16 Identifying the male: Language, humor, and gender performance in Companyia T de Teatre's Homes! -- Index
Download or read book La olla lenta regional written by María del Pozo and published by VERGARA. This book was released on 2020-11-12 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Descubre, a través de 78 recetas de cocina regional española, los sabores de antaño preparados con la simplicidad de tu slow cooker. Gracias a un electrodoméstico tan sencillo como la olla lenta eléctrica, hoy puedes disfrutar de los mejores platos tradicionales de la cocina española hechos con el cuidado y el amor con el que los cocinaban nuestras abuelas. Este libro ofrece una amplia variedad de entrantes, guisos clásicos y postres suculentos que viaja por toda España y te hace revivir el chup chup de las cocinas de antes sin olvidar los consejos prácticos: recetas claras y variadas, con ingredientes habituales y fácilmente sustituibles por otros, pero también trucos culinarios y sugerencias para adaptar las raciones a cada tamaño de slow cooker. El resultado es un recorrido muy completo por los platos más sanos y naturales de nuestra gastronomía. Reseñas: «Una aventura deliciosa que te ayudará a aprovechar lo mejor de nuestra cocina con una cocción de calidad.» Marta Miranda, autora de Slow cooker. Recetas para olla de cocción lenta
Download or read book Political Gastronomy written by Michael A. LaCombe and published by University of Pennsylvania Press. This book was released on 2012-07-24 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The table constitutes a kind of tie between the bargainer and the bargained-with, and makes the diners more willing to receive certain impressions, to submit to certain influences: from this is born political gastronomy. Meals have become a means of governing, and the fate of whole peoples is decided at a banquet."—Jean Anthèlme Brillat-Savarin, The Physiology of Taste, or, Meditations on Transcendental Gastronomy The first Thanksgiving at Plymouth in 1621 was a powerfully symbolic event and not merely the pageant of abundance that we still reenact today. In these early encounters between Indians and English in North America, food was also symbolic of power: the venison brought to Plymouth by the Indians, for example, was resonant of both masculine skill with weapons and the status of the men who offered it. These meanings were clearly understood by Plymouth's leaders, however weak they appeared in comparison. Political Gastronomy examines the meaning of food in its many facets: planting, gathering, hunting, cooking, shared meals, and the daily labor that sustained ordinary households. Public occasions such as the first Thanksgiving could be used to reinforce claims to status and precedence, but even seemingly trivial gestures could dramatize the tense negotiations of status and authority: an offer of roast squirrel or a spoonful of beer, a guest's refusal to accept his place at the table, the presence and type of utensils, whether hands should be washed or napkins used. Historian Michael A. LaCombe places Anglo-Indian encounters at the center of his study, and his wide-ranging research shows that despite their many differences in language, culture, and beliefs, English settlers and American Indians were able to communicate reciprocally in the symbolic language of food.
Download or read book Gender Shrapnel in the Academic Workplace written by Ellen Mayock and published by Springer. This book was released on 2016-05-27 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book employs the image of “shrapnel,” bits of scattered metal that can hit purposeful targets or unwitting bystanders, to narrate the story of workplace power and gender discrimination. The project interweaves stories of gender shrapnel with an examination of national rhetoric surrounding business, education, and law to uncover underlying phenomena that contribute to discourse on privilege and gender in the academic workplace. Using concrete examples that serve as case studies for subsequent discussion of data about women in the workforce, language use and misuse, sexual harassment, silence and shutting up, and hiring, training, promotion, and the glass ceiling, Mayock explores the deeper implications of gender inequity in the workplace.
Download or read book Food Culture in Russia and Central Asia written by Glenn R. McNamara and published by Bloomsbury Publishing USA. This book was released on 2005-06-30 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 this book brilliantly 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. 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 brilliantly 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.
Download or read book Heritage Cuisines written by Dallen J. Timothy and published by Routledge. This book was released on 2015-11-19 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food is one of the most fundamental elements of culture and a significant marker of regional and ethnic identity. It encompasses many other elements of cultural heritage beyond the physical ingredients required for its production. These include folklore, religion, language, familial bonds, social structures, environmental determinism, celebrations and ceremonies, landscapes, culinary routes, smells, and tastes, to name but a few. However, despite all that is known about foodways and cuisine from hospitality, gastronomical, supply chain and agricultural perspectives, there still remains a dearth of consolidated research on the wide diversity of food and its heritage attributes and contexts. This edited volume aims to fill this void by consolidating into a single volume what is known about cuisines and foodways from a heritage perspective and to examine and challenge the existing paradigms, concepts and practices related to gastronomic practices, intergenerational traditions, sustainable agriculture, indigenous rituals, immigrant stories and many more heritage elements as they pertain to comestible cuisines and practices. The book takes a global and thematic approach in examining heritage cuisines from a wide range of perspectives, including agriculture, hunting and gathering, migration, ethnic identity and place, nationalism, sustainability, colonialism, food diversity, religion, place making, festivals, and contemporary movements and trends. All chapters are rich in empirical examples but steady and sound in conceptual depth. This book offers new insight and understanding of the heritage implications of cuisines and foodways. The multidisciplinary nature of the content will appeal to a broad academic audience in the fields of tourism, gastronomy, geography, cultural studies, anthropology and sociology.
Download or read book Food Tourism and Regional Development written by C. Michael Hall and published by Routledge. This book was released on 2016-05-26 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food tourism is a topic of increasing importance for many destinations. Seen as a means to potentially attract tourists and differentiate destinations and attractions by means of the association with particular products and cuisines, food is also regarded as an opportunity to generate added value from tourism through local agricultural systems and supply chains and the local food system. From a regional development perspective this book goes beyond culinary tourism to also look at some of the ways in which the interrelationships between food and tourism contribute to the economic, environmental and social wellbeing of destinations, communities and producers. It examines the way in which tourism and food can mutually add value for each other from the fork to the plate and beyond. Looking at products, e.g. cheese, craft beer, noodles, wine; attractions, restaurants and events; and diverse regional examples, e.g. Champagne, Hong Kong, Jamaica, Margaret River, southern Sweden, and Tuscany; the title highlights how clustering, networking and the cultural economy of food and tourism and foodscapes adds value for regions. Despite the attention given to food, wine and culinary tourism no book has previously directly focused on the contribution of food and tourism in regional development. This international collection has contributors and examples from almost every continent and provides a comprehensive account of the various intersections between food tourism and regional development. This timely and significant volume will inform future food and tourism development as well as regional development more widely and will be valuable reading for a range of disciplines including tourism, development studies, food and culinary studies, regional studies, geography and environmental studies.
Download or read book Writing Food History written by Kyri W. Claflin and published by Berg. This book was released on 2013-08-01 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.
Download or read book Recollections of France written by Sarah Blowen and published by Berghahn Books. This book was released on 2000 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the 1980s, France has experienced a vigorous revival of interest in its past and cultural heritage. This study brings together scholars from multidisciplinary backgrounds and engages them in debate with professionals from France.
Download or read book Fundraising Principles and Practice written by Adrian Sargeant and published by John Wiley & Sons. This book was released on 2017-03-06 with total page 757 pages. Available in PDF, EPUB and Kindle. Book excerpt: The complete guide to fundraising planning, tools, methods, and more Fundraising Principles and Practice provides a unique resource for students and professionals seeking to deepen their understanding of fundraising in the current nonprofit environment. Based on emerging research drawn from economics, psychology, social psychology, and sociology, this book provides comprehensive analysis of the nonprofit sector. The discussion delves into donor behavior, decision making, social influences, and models, then uses that context to describe today's fundraising methods, tools, and practices. A robust planning framework helps you set objectives, formulate strategies, create a budget, schedule, and monitor activities, with in-depth guidance toward assessing and fine-tuning your approach. Coverage includes online fundraising, major gifts, planned giving, direct response, grants, corporate fundraising, and donor retention, with an integrated pedagogical approach that facilitates active learning. Case studies and examples illustrate the theory and principles presented, and the companion website offers additional opportunity to deepen your learning and assess your knowledge. Fundraising has become a career specialty, and those who are successful at it are among the most in-demand in the nonprofit world. Great fundraisers make an organization's mission possible, and this book covers the essential information you need to help your organization succeed. Adopt an organized approach to fundraising planning Learn the common behaviors and motivations of donors Master the tools and practices of nonprofit fundraising Manage volunteers, monitor progress, evaluate events, and more Fundraising is the the nonprofit's powerhouse. It's the critical component that supports and maintains all activities, and forms the foundation of the organization itself. Steady management, clear organization, effective methods, and the most up-to-date tools are vital to the role, and familiarity with donor psychology is essential for using these tools to their utmost capability. Fundraising Principles and Practice provides a comprehensive guide to all aspects of the field, with in-depth coverage of today's most effective approaches.
Download or read book Food National Identity and Nationalism written by Atsuko Ichijo and published by Springer. This book was released on 2016-01-26 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exploring a much neglected area, the relationship between food and nationalism, this book examines a number of case studies at various levels of political analysis to show how useful the food and nationalism axis can be in the study of politics.
Download or read book Sustainable Culinary Systems written by Colin Michael Hall and published by Routledge. This book was released on 2013 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first volume to examine the concept of sustainable culinary systems, particularly with specific reference to tourism and hospitality. Divided into two parts, firstly the notion of the local is explored, reflecting the increased interest in the championing of local food production and consumption. Secondly treatment of sustainability in food and food tourism and hospitality in settings that reach beyond the local in a business and socio-economic sense is reviewed. The book therefore, reflects much of the contemporary public interest in the conscious or ethical consumption and production food, as well as revealing the inherent tensions between local and broader goals in both defining and achieving sustainable culinary systems and the environmental, social and economic implications of food production and consumption.
Download or read book European Products written by Gisela Welz and published by Berghahn Books. This book was released on 2017-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: On the Mediterranean island of Cyprus, rural villages, traditional artefacts, even atmospheres and experiences are considered heritage. Heritage making not only protects, but also produces, things, people, and places. Since the Republic of Cyprus joined the European Union in 2004, heritage making and Europeanization are increasingly intertwined in Greek-Cypriot society. Against the backdrop of a long-term ethnographic engagement, the author argues that heritage emerges as an increasingly standardized economic resource, a “European product.” Implemented in historic preservation, rural tourism, culinary traditions, nature protection, and urban restoration projects, heritage policy has become infused with transnational market regulations and neoliberal property regimes.
Download or read book Intangible Cultural Heritage in International Law written by Lucas Lixinski and published by OUP Oxford. This book was released on 2013-06-13 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: Intangible cultural heritage is the traditional practices, expressions, knowledge, and skills that form part of a community's culture. It is protected by a 2003 UNESCO Convention, and by several regional and national instruments. This book analyses its legal protection, including from within human rights, intellectual property, and contract law.
