Download or read book Cultural Revolution Cookbook written by Sasha Gong and published by . This book was released on 2022-04-25 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ten years ago, Sasha Gong and Scott D. Seligman collaborated on a groundbreaking cookbook that told the story of China's chaotic Cultural Revolution (1966-76) through its cuisine. During that period, approximately 17 million city youth were "sent down" to the countryside to "learn from the peasants," and they discovered that toil in the communes was arduous and food was scarce. But many also learned that remarkably tasty and healthy dishes could be prepared with the fresh, wholesome ingredients available down on the farm. They learned to coax peak flavors and maximum nourishment out of unprocessed foods, fresh from the fields, ponds and streams and devoid of artificial preservatives. The Cultural Revolution Cookbook, which told their stories, immediately became the best-selling Chinese cookbook on Amazon.com and quickly sold out its first print run. The authors were not prepared for the incredible success it has enjoyed since then. Now, in a Tenth Anniversary Edition, the authors have taken suggestions from readers and added new material. The recipes are all entirely authentic and easy to prepare in an American kitchen. Many are vegetarian, and none of them requires exotic ingredients. You can find everything you need in a well-stocked grocery store. The step-by-step instructions are easy to follow, and short cuts and substitutions are suggested. Readers are also treated to many inspirational stories - about Chinese food, about the Cultural Revolution and about living in the Chinese countryside - bringing the wonderful recipes, and that extraordinary era, to life.
Download or read book Quotations from Chairman Mao Tsetung written by Zedong Mao and published by China Books. This book was released on 1990 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Last Chinese Chef written by Nicole Mones and published by Houghton Mifflin Harcourt. This book was released on 2008 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: This exhilarating story is the transporting tale of how the sensual, romantic elements of haute Chinese cuisine become the perfect ingredients to lift the troubled soul of a grieving American woman.
Download or read book Revolution Is Not a Dinner Party written by Ying Chang Compestine and published by Macmillan + ORM. This book was released on 2009-09-29 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: The summer of 1972, before I turned nine, danger began knocking on doors all over China. Nine-year-old Ling has a very happy life. Her parents are both dedicated surgeons at the best hospital in Wuhan, and her father teaches her English as they listen to Voice of America every evening on the radio. But when one of Mao's political officers moves into a room in their apartment, Ling begins to witness the gradual disintegration of her world. In an atmosphere of increasing mistrust and hatred, Ling fears for the safety of her neighbors, and soon, for herself and her family. For the next four years, Ling will suffer more horrors than many people face in a lifetime. Will she be able to grow and blossom under the oppressive rule of Chairman Mao? Or will fighting to survive destroy her spirit—and end her life? Revolution Is Not a Dinner Party is a 2008 Bank Street - Best Children's Book of the Year.
Download or read book Daughter of the River written by Ying Hong and published by Grove Press. This book was released on 1998 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: From her upbringing in the slums of Chongqing to her sexual and intellectual awakening to her search to unravel the mystery of her birth, a coming-of-age portrait by a renowned poet and novelist details her turbulent life against the backdrop of Communist China.
Download or read book Life and Death in Shanghai written by Cheng Nien and published by Grove/Atlantic, Inc.. This book was released on 2010-12-14 with total page 561 pages. Available in PDF, EPUB and Kindle. Book excerpt: A woman who spent more than six years in solitary confinement during Communist China's Cultural Revolution discusses her time in prison. Reissue. A New York Times Best Book of the Year.
Download or read book Mother Grains Recipes for the Grain Revolution written by Roxana Jullapat and published by W. W. Norton & Company. This book was released on 2021-04-20 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finalist for the IACP Cookbook Award in Baking and the James Beard Foundation Book Award in Baking and Desserts Named a Best Cookbook of the Year by Bon Appétit, NPR, Washington Post, Epicurious, WBUR Here & Now, and Five Books Named a Best Cookbook of the Spring by Eater, Epicurious, and Robb Report The key to better, healthier baked goods is in the grain. Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops. As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more. Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase. Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook. Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.
Download or read book Inside the California Food Revolution written by Joyce Goldstein and published by Univ of California Press. This book was released on 2013-09-06 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.
Download or read book The Company Culture Cookbook written by Kevin M. Thomson and published by Financial Times/Prentice Hall. This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The Company Culture Cookbook" taps into the major themes of change and culture that today's organizations face. It provides simple, quick to do, easy to understand, tried and tested recipes to create a vibrant workplace. Each section starts with a quick overview of the basic ingredients to create the right climate. Once you have the ingredients you can get cooking, and for that you need recipes. Once you have the recipes you can create a range of different results and meet a range of different challenges. This book shows that success is achievable if you get the individuals in your organisation to 'buy in' to change rather than 'selling it' to them. Kevin Thomson transfers a range of successful techniques to the reader in a fun, fast and practical way. It provides all the skills and tools you need to create a successful business culture. Great organizations are not the products of great individuals--they are the products of great cultures. Here are 40 recipes, 20 key ingredients and 16 personality profiles to help you create one of your own."No better guide for any CEO as they embark on their mission to inject enormous positive energy and passion into their organization."--Paul Hick, CEO Lee Cooper"A book full of nuggets to inspire leaders who wish to make a real change through their staff."--Leslie de Chernatony, Professor of Brand Marketing, University of Birmingham"A real feast of ideas and actions."--Nick Twyman, SONY Managing Director, Business and Professional Division"The Company Culture Cookbook is more than thought provoking, it says what it does--it makes you want to DO something about culture and climate."--Malcolm Groves, Head of Communication, NatWest"GREAT!"--Mike Rake, Chairman KPMG Europe
Download or read book The Chinese Revolution in Historical Perspective written by John E. Schrecker and published by Praeger. This book was released on 2004-01-30 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: This fully updated second edition provides a succinct and self-contained history of China. The text emphasizes the relationship between China's modern era and its past, employing a unique approach that presents the story in terms of traditional Chinese historical theories. When the West enters the scene in modern times, Schrecker fits its impact into the Chinese story, rather than the reverse, as is commonly done. This study demonstrates that traditional China was not homogeneous or changeless, thus offering a much-needed corrective to common stereotypes about other cultures that is essential for both classroom use and for the general reader. The Chinese Revolution in Historical Perspective, available here in a fully updated second edition, provides a succinct and self-contained history of China. The text emphasizes the relationship between China's modern era and its past, employing a unique approach that presents the story in terms of traditional Chinese historical theories. When the West enters the scene in modern times, Schrecker fits its impact into the Chinese story, rather than the reverse, as is commonly done. This study demonstrates that traditional China was not homogeneous or changeless, thus offering a much-needed corrective to common stereotypes about other cultures that is essential for both classroom use and for the general reader. Schrecker's approach permits a full appreciation of the connections between the contemporary scene and the Chinese past—an appreciation that is increasingly important as China moves away from typical Communist practices and returns to more traditional Chinese patterns—for example, recreating a lively entrepreneurial economy of the sort that characterized China for a thousand years. This edition brings China's story up to the present. An additional preface and map are included, along with an updated bibliography and supplemental notes. A new appendix details the traditional understanding of the key Chinese historiographical terms used in the book.
Download or read book Kosher Revolution written by Geila Hocherman and published by Kyle Books. This book was released on 2011-09-16 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cooking.
Download or read book Music Food and Love written by Guo Yue and published by Piatkus Books. This book was released on 2005 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: Music, Food and Love conveys the vivid experiences of a boy with a passion for music and cooking who grew up in Beijing before and during the Chinese Cultural Revolution. For him, music and food are equally important.
Download or read book The Book Club Cookbook Revised Edition written by Judy Gelman and published by Penguin. This book was released on 2012-03-01 with total page 490 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Part cookbook, part celebration of the written word, [The Book Club Cookbook] illustrates how books and ideas can bring people together.” —Publishers Weekly "We are what we eat, they say. We can eat what we read, too. The Book Club Cookbook by Judy Gelman and Vicki Levy Krupp (Tarcher/Penguin, $21.95), first published in 2004 and now newly updated and revised, offers up dozens of new recipes inspired by book clubs’ favorite books, their characters and authors." —USA Today "It's pretty much a no-brainer why we love something like The Book Club Cookbook - it combines two of our all-time favorite things: food and books. Even better - the recipes in the book let us get a fuller experience of our favorite novels by thinking up recipes either inspired by the story or literally contributed by the author as essential to the book." —Flavorwire "The Book Club Cookbook excels at offering book groups new title ideas and a culinary way to spice up their discussions." —Library Journal Whether it's Roman Punch for The Age of Innocence, or Sabzi Challow (spinach and rice) with Lamb for The Kite Runner, or Swedish Meatballs and Glögg for The Girl with the Dragon Tattoo, nothing spices up a book club meeting like great eats. Featuring recipes and discussion ideas from bestselling authors and book clubs across the country, this fully revised and updated edition of the classic book guides readers in selecting and preparing culinary masterpieces that blend perfectly with the literary masterpieces their club is reading. This edition features new contributions from a host of today's bestselling authors including: Kathryn Stockett, The Help (Demetrie's Chocolate Pie and Caramel Cake) Sara Gruen, Water for Elephants (Oyster Brie Soup) Jodi Picoult, My Sister's Keeper (Brian Fitzgerald's Firehouse Marinara Sauce) Abraham Verghese, Cutting for Stone (Almaz's Ethiopian Doro Wot and Sister Mary Joseph Praise's Cari de Dal) Annie Barrows, The Guernsey Literary and Potato Peel Pie Society (Annie Barrows's Potato Peel Pie and Non-Occupied Potato Peel Pie) Lisa See, Snow Flower and the Secret Fan (Lisa See's Deep-Fried Sugared Taro) The Book Club Cookbook will add real flavor to your book club meetings!
Download or read book Shark s Fin and Sichuan Pepper A Sweet Sour Memoir of Eating in China First edition written by Fuchsia Dunlop and published by W. W. Norton & Company. This book was released on 2009-08-24 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years." —Celia Barbour, O, The Oprah Magazine After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this “autobiographical food-and-travel classic” (Publishers Weekly).
Download or read book The 1960s Cultural Revolution written by Joel P. Rhodes and published by Bloomsbury Publishing USA. This book was released on 2022-09-13 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book uses evidence-based primary source analysis to provide students with the historical perspective necessary to think critically about the romantic memories, stubborn stereotypes, misperceptions, deliberate falsehoods, distorted myths, and old grudges that distort our popular perceptions of the 1960s. Twenty-first century Americans routinely use the 1960s as a metaphor, a sort of convenient shorthand, for the cultural wars—that continuous clash over differing values, beliefs, attitudes, and lifestyles—still bitterly polarizing the nation. Therefore, understanding the 1960s cultural revolution is critical to understanding ourselves. What this book contributes to that conversation is needed historical perspective with evidence-based primary source analysis. Ten chapters shed light on ordinarily overlooked aspects of the period, challenge stubborn misconceptions, and explore the enduring legacy of the 1960s. Primary source material—both written and visual—is drawn from archival holdings, newspapers, published proceedings, oral histories, and memoirs in order to present a balanced, accessible examination of mistaken beliefs and the historical truths.
Download or read book Sensing China written by Shengqing Wu and published by Taylor & Francis. This book was released on 2022-08-16 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents the first collection of studies of the senses and sensory experiences in China, filling a gap in sensory research while offering new approaches to Chinese Studies. Bringing together 12 chapters by literary scholars and historians, this book critically interrogates the deeply rooted meanings that the senses have coded in Chinese culture and society. Built on an exploration of the sensorium in early Chinese thought and late imperial literature, this book reveals the sensory manifestations of societal change and cultural transformation in China from the nineteenth century to the present day. It features in-depth examinations of a variety of concepts, representations, and practices, including aural and visual paradigms in ancient Chinese texts; odours in Ming-Qing literature and Republican Shanghai; the tactility of kissing and the sonic culture of community singing in the Republican era; the socialist sensorium in art, propaganda, memory, and embodied experiences; and contemporary-era multisensory cultural practices. Engaging with the exciting "sensory turn," this original work makes a unique contribution to the world history of the senses, and will be a valuable resource to scholars and students of Chinese Literature, History, Cultural Studies, and Media.
Download or read book The Land of the Five Flavors written by Thomas O. Höllmann and published by Columbia University Press. This book was released on 2013-11-26 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: Renowned sinologist Thomas O. Höllmann tracks the growth of food culture in China from its earliest burial rituals to today's Western fast food restaurants, mapping Chinese cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Höllmann details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. He enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs. Höllmann's award-winning history revisits the invention of noodles, the role of butchers and cooks in Chinese politics, debates over the origin of grape wines, and the causes of modern-day food contamination. He discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the influence of Chinese philosophy, and traditional dietary concepts and superstitions. Citing original Chinese sources, Höllmann uncovers fascinating aspects of daily Chinese life, constructing a multifaceted compendium that inspires a rich appreciation of Chinese arts and culture.
