Download or read book Siamese Cookery written by Marie M. Wilson and published by Tuttle Publishing. This book was released on 1965 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt: The cooking of Thailand is a highly seasoned blend of Indian & Chinese culinary themes, including curries as well as meat, fish, & fowl dishes, soups, salads, desserts. Exotic? Yes. But adapted for Western kitchens.
Download or read book Flavors of Empire written by Mark Padoongpatt and published by Univ of California Press. This book was released on 2017-09-26 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: "One night in Bangkok" : food and the everyday life of empire -- "Chasing the yum" : food procurement and early Thai Los Angeles -- Too hot to handle? restaurants and Thai American identity -- "More than a place of worship" : food festivals and Thai American suburban culture -- Thailand's "77th province" : culinary tourism in Thai Town
Download or read book A E written by Library of Congress. Office for Subject Cataloging Policy and published by . This book was released on 1990 with total page 1548 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Narrative of a Residence at the Capital of the Kingdom of Siam written by Fred Arthur Neale and published by . This book was released on 1852 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Eating Asian America written by Robert Ji-Song Ku and published by NYU Press. This book was released on 2013-09-23 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examines the ways our conceptions of Asian American food have been shaped Chop suey. Sushi. Curry. Adobo. Kimchi. The deep associations Asians in the United States have with food have become ingrained in the American popular imagination. So much so that contentious notions of ethnic authenticity and authority are marked by and argued around images and ideas of food. Eating Asian America: A Food Studies Reader collects burgeoning new scholarship in Asian American Studies that centers the study of foodways and culinary practices in our understanding of the racialized underpinnings of Asian Americanness. It does so by bringing together twenty scholars from across the disciplinary spectrum to inaugurate a new turn in food studies: the refusal to yield to a superficial multiculturalism that naively celebrates difference and reconciliation through the pleasures of food and eating. By focusing on multi-sited struggles across various spaces and times, the contributors to this anthology bring into focus the potent forces of class, racial, ethnic, sexual and gender inequalities that pervade and persist in the production of Asian American culinary and alimentary practices, ideas, and images. This is the first collection to consider the fraught itineraries of Asian American immigrant histories and how they are inscribed in the production and dissemination of ideas about Asian American foodways.
Download or read book Food and Culture written by Carole Counihan and published by Routledge. This book was released on 2018-12-07 with total page 635 pages. Available in PDF, EPUB and Kindle. Book excerpt: This innovative and global best-seller helped establish food studies courses throughout the social sciences and humanities when it was first published in 1997. The fourth edition of Food and Culture contains favorite articles from earlier editions and several new pieces on food politics, globalism, agriculture, and race and gender identity.
Download or read book Food Across Borders written by Matt Garcia and published by Rutgers University Press. This book was released on 2017-10-17 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: No detailed description available for "Food Across Borders".
Download or read book Travels in the Central Parts of Indo China Siam Cambodia and Laos written by Henri Mouhot and published by . This book was released on 1864 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Travels in the Central Parts of Indo China Siam Cambodia and Laos Vol 1 of 2 written by Henri Mouhot and published by BoD – Books on Demand. This book was released on 2020-08-06 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reproduction of the original: Travels in the Central Parts of Indo-China (Siam), Cambodia, and Laos (Vol. 1 of 2) by Henri Mouhot
Download or read book Travels in the Central Parts of Indo China Siam Cambodia and Laos During the Years 1858 1859 and 1860 written by M. Henri Mouhot and published by Lulu.com. This book was released on 2016-08-22 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the rare chronicle of a new and unexplored world. The vast sweep of Southeast Asia at the end of the 1850's awaits you. Henri Mouhot was an artist, naturalist and explorer who dedicated the last four years of his life to exploring the interior of what was then Siam. This is the story of his travels as he studied the people, the languages, the abundant flora and fauna of 1858, 1859 and 1860. This is the momentous story of one of the great journeys of discovery. First published in two volumes, both have been restored, re-edited and published together in this volume; rescued from oblivion so that we may learn about a world that is lost in time. This is the story of the short work and fitting end of a great man. While on safari in the jungles of Laos, Mr. Mouhot was attacked by jungle fever and died after twenty-two days' illness. His energetic mind, full of the task he had to perform, remained clear to the end, and his last words are contained here. You have got to get this book!
Download or read book Travels in the Central Parts of Indo China Siam Cambodia and Laos During the Years 1858 1859 and 1860 Complete written by Henri Mouhot and published by Library of Alexandria. This book was released on 2020-09-28 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alexander Henri Mouhot was born at Montbéliard on 15th May, 1826, of parents not rich, but respectable. His father occupied a subordinate post in the administration under Louis Philippe and the Republic, and expended nearly the whole of his salary in the education of his two sons, even undergoing many privations for that purpose. His mother, a teacher of considerable merit, whose memory is held in respect by all who knew her, died young, greatly through overwork and fatigue, incurred in providing for the wants of her family and the education of her children. Two months after the departure of her son Henri for Russia—a separation which was heartbreaking to her—she took to her bed, from which she never rose again. This was in 1844. M. Mouhot first studied philology in his own country, intending to become a teacher; but before long a strong leaning for the natural sciences, easy to be understood in the country of Cuvier and of Laurillard, gave a new direction to his mind; and this, with his ardent desire to see other countries, determined his vocation. His first profession enabled him to extend his researches, and while he perfected himself inscience he continued to follow the arduous and thorny path of the professor. Having a thorough knowledge of his own language, and being a good Greek scholar, it was not difficult for him to acquire with facility both Russian and Polish during his stay in that vast northern empire, which he traversed from St. Petersburgh to Sebastopol, and from Warsaw to Moscow. He began as a teacher, but soon became an artist, after the discovery of Daguerre, which impressed him strongly; he mastered its mechanical parts, and determined to carry the new invention into foreign lands. This afforded to him the means of an existence conformable to his wishes. He soon made affectionate friends in the highest classes of society in Russia; took out his professor’s diploma there, and in that capacity was admitted into several establishments, both public and private; among others, to that of the cadets of Voronége, &c. Devoting himself in his hours of leisure, and at night, to the cultivation of the arts and sciences, and profiting by his visits to various towns and departments of the empire, he constantly augmented his collection of drawings and photographs, comprising landscapes illustrating different parts of the country, portraits of distinguished men, specimens from museums, and buildings in the semi-Byzantine style, equally interesting to artists and to archæologists. He scrupulously refrained from politics, and fully appreciated the difficulty of governing a country so immense, and in which the manners, religion, and language differ so much in its various parts; still he felt deeply the condition of the serfs, a condition which Alexander II., moved by generous sentiments, wishes now to reform. This state of things made a painful impression on the heart of the young Frenchman, and on his return to his own country he gave vent to his feelings in a book called ‘Slavery in Russia;’ and in order to engage better the attention of the reader he wove it into the form of a novel, in which he was enabled to employ the resources of illustration, and to depict the manners of the country. This work, however, which touched on many of the leading questions of the day, was never published, and is only mentioned here as an illustration of his generous feelings.
Download or read book Thai Food written by David Thompson and published by Ten Speed Press. This book was released on 2002-08-27 with total page 690 pages. Available in PDF, EPUB and Kindle. Book excerpt: Renowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute, and he ended up in Bangkok, where he was seduced by the people, culture, and cuisine. Since that fateful trip some 20 years ago, Thailand has become David's second home. Working alongside cooks who perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation. The result is THAI FOOD, the most comprehensive account of this ancient and exotic cuisine ever published in English. David writes about Thailand and its food with an easy erudition, encouraging readers to cook and experiment, while simultaneously fostering a respect for the food and its stewardship through the ages. Although all the classic, well-loved recipes are here, this magnum opus features hundreds of lesser-known but equally authentic and delicious Thai dishes that will inspire cooks to go beyond green curry chicken and Thai fish cakes. David's passion and conviction are infectious; complemented by Earl Carter's superb photography, THAI FOOD captures all aspects of the dynamic Thai culture and cuisine. • Ten years in the making, this groundbreaking work is one of the cookbook publishing events of the decade. • The author's London restaurant, nahm, received a Michelin star in 2002, making it the first Thai restaurant to receive such an honor. • Photographed at David's restaurants in Sydney and London, and on location in Thailand, Earl Carter's superb images capture both the essence of Thai food and its rich cultural milieu. Awards2003 James Beard Award Winner 2003 IACP Award Winner Reviews “Stands out, dauntingly massive, brilliantly magisterial, and, at the same time, bustling with charm, observations, life.” —Saveur “[S]et a new standard for Asian cookbooks.”—Saveur (Top 100 Home Cook Edition)
Download or read book A voyage round the world Vol 3 tr by A and H Stephenson written by Ludovic Beauvoir (marq. de.) and published by . This book was released on 1870 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Voyage Round the World written by Ludovic marquis de Beauvoir and published by . This book was released on 1870 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Around the World with General Grant written by John Russell Young and published by . This book was released on 1879 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Science of Thai Cuisine written by Valeeratana K. Sinsawasdi and published by CRC Press. This book was released on 2022-09-28 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lists of the most popular or delicious dishes in the world always include Thai food. Sriracha sauce has gone from a dipping sauce made in a small town in Thailand to become a recognizable flavor in cuisine worldwide. With a reputation of being hot and spicy, it is not uncommon to see those who try Thai food for the first time shedding tears and sporting a red nose. Yet, the Thai national cuisine has gained a high degree of global recognition and admiration despite Thailand being a relatively small country. Is this down to sheer luck, its being an extensive work of art, or, possibly, because of scientific literacy? The Science of Thai Cuisine: Chemical Properties and Sensory Attributes approaches the art of cooking and serving from the perspective of science and proposes the possible rationales behind Thai culinary art. With applied chemistry and sensory science, it bridges the gap between food science and culinary arts, explaining the functional properties and changes in major ingredients and techniques used in Thai cuisine. Key Features Discusses the chemistry of ingredients and techniques in Thai cuisine with possibilities of application and innovation Presents scientific research combined with the arts and history of Thai food Provides scientific evidence linking Thai food with the sensory perception and the joy of eating Contains vibrant color photographs of Thai cuisine While there are numerous cookbooks that feature Thai cuisine, none are as dedicated as this to explaining the science behind the ingredients, cooking methods, and sensory aspects. This book will be beneficial to professionals in the food industry, appealing to chefs, food scientists, sensory analysis experts, as well as anyone who has an interest in Thai culture.
Download or read book Simple Thai Food written by Leela Punyaratabandhu and published by Ten Speed Press. This book was released on 2014-05-13 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thai takeout meets authentic, regional flavors in this collection of 100 recipes for easy, economical, and accessible Thai classics—from the rising star behind the blog She Simmers. Who can say no to a delicious plate of Pad Thai with Shrimp; a fresh, tangy Green Papaya Salad; golden Fried Spring Rolls; or a rich, savory Pork Toast with Cucumber Relish? Thai food is not only one of the most vibrant, wonderfully varied cuisines in the world, it also happens to be one of the tastiest, and a favorite among American eaters. The good news is, with the right ingredients and a few basic tools and techniques, authentic Thai food is easily within reach of home cooks. Take it from Leela Punyaratabandhu, a Bangkok native and author of the popular Thai cooking blog She Simmers. In her much-anticipated debut cookbook, Leela shares her favorite recipes for classic Thai fare, including beloved family recipes, popular street food specialties, and iconic dishes from Thai restaurant menus around the world. All of Leela’s recipes have been tested and tweaked to ensure that even the busiest cook can prepare them at home. With chapters on key ingredients and tools, base recipes, one-plate meals, classic rice accompaniments, and even Thai sweets, Simple Thai Food is a complete primer for anyone who wants to give Thai cooking a try. By the end of the book, you’ll be whipping up tom yam soup and duck red curry that will put your local takeout joint to shame. But perhaps more importantly, you’ll discover an exciting new world of Thai flavors and dishes—including Stir-Fried Chicken with Chile Jam, Leaf-Wrapped Salad Bites, and Crispy Wings with Three-Flavored Sauce—that will open your eyes to all the wonderful possibilities that real Thai cooking has to offer.
