Download or read book Food Related Stories written by Gaby Melian and published by Penguin. This book was released on 2022-01-18 with total page 65 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Gaby Melian tells so many stories through her relationship with food—about love, about loss, about hard work, and about finding her passion. The pages are dripping with delicious smells and tastes, and will give you a new way to look at both cooking and what it means to have a plan.” —Molly Birnbaum, editor in chief, America’s Test Kitchen Kids In this moving, personal account, chef and activist Gaby Melian shares her journey with food and how creating a relationship with food -- however simple or complicated -- is a form of activism in its own right. Pocket Change Collective was born out of a need for space. Space to think. Space to connect. Space to be yourself. And this is your invitation to join us. This is a series of small books with big ideas from today's leading activists and artists. "Food rescued me so many other times -- not only because I sold food to survive. I cook to entertain; I cook to be liked; I cook to be loved." In this installment, chef and activist Gaby Melian shares her personal journey with food -- from growing up in Argentina to her time as a Jersey City street vendor and later, as Bon Appetit's test kitchen manager. Powerful and full of heart, here, Melian explores how we can develop a relationship with food that's healthy, sustainable, and thoughtful.
Download or read book The Story of Food written by DK and published by Penguin. This book was released on 2018-05-01 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the fish that started a war to the pope poisoned with chocolate, discover the fascinating stories behind the origins, traditions, and uses of our food. Explore the tales, symbolism, and traditions that come wrapped up in the food on our plates – food that not only feeds our bodies but also makes up our culture. The Story of Food is a sumptuously illustrated exploration of our millennia-old relationship with nearly 200 foods. A true celebration of food in all its forms, this book explores the early efforts of humans in their quest for sustenance through the stories of individual foods. Covering all food types including nuts and grains, fruit and vegetables, meat and fish, and herbs and spices, this fascinating reference provides the facts on all aspects of a food's history. Discover how foods have become a part of our culture, from their origins and how they are eaten to their place in world cuisine today.
Download or read book The Secret History of Food written by Matt Siegel and published by HarperCollins. This book was released on 2021-08-31 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English? “As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis. The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef’s knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies.
Download or read book Acquired Tastes written by Benjamin R. Cohen and published by MIT Press. This book was released on 2021-08-17 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
Download or read book Black Food written by Bryant Terry and published by 4 Color Books. This book was released on 2021-10-19 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry. WINNER OF THE ART OF EATING PRIZE • JAMES BEARD AWARD NOMINEE • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: The Washington Post, Time Out, NPR, Los Angeles Times, Food52, Glamour, New York Post, Minneapolis Star Tribune, Vice, Epicurious, Shelf Awareness, Publishers Weekly, Library Journal “Mouthwatering, visually stunning, and intoxicating, Black Food tells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.”—Imani Perry, Professor of African American Studies at Princeton University In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community through original poetry and essays, including "Jollofing with Toni Morrison" by Sarah Ladipo Manyika, "Queer Intelligence" by Zoe Adjonyoh, "The Spiritual Ecology of Black Food" by Leah Penniman, and "Foodsteps in Motion" by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra & Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant. With arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul.
Download or read book Fair Food written by Nick Rose and published by Univ. of Queensland Press. This book was released on 2015-08-26 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Australia's food system is more than just broken—it's killing us. The groundbreaking Fair Food: Inspiring People to Change the World tells the new story of food – the story of how food and farming in Australia are dramatically transforming at the grassroots to match the transition of our times. This book tells the stories of innovation, from local food hubs and the GE-free movements to open-source software code, community-shared and urban agriculture, radical transparency, ethics of scale, backyard food-forests and regenerative agriculture. In a time of bullying corporations, supermarket monopolies and environmental degradation, Fair Food offers compelling and inspiring stories of personal transformation from 'ordinary' people.
Download or read book Food Culture Place written by Lori McCarthy and published by . This book was released on 2021-10-10 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many homes in Newfoundland still have well-stocked pantries of bottled moose or rabbit, freezers of corned capelin, and eider ducks at the ready, waiting for a special meal. Food, Culture, Place celebrates the land these foods come from and encourages everyone to put more traditional foods back on their plates. Lori McCarthy and Marsha Tulk have been collecting and cooking their way through the wild foods of Newfoundland for decades. This book showcases their experiences and shares the stories they have captured through their work and the people they have met. Through it all runs a deep love of everything that it takes to harvest, hunt, and prepare these foods to be enjoyed. Fish are caught, game hunted, berries and plants foraged. Food is prepared, preserved, and stored. Throughout are recipes for traditional dishes, regional delicacies, and modern preparations for today's home cook.
Download or read book Chai Chaat Chutney written by Chetna Makan and published by Mitchell Beazley. This book was released on 2017-07-06 with total page 493 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explore exciting new recipes from the streets of India's four biggest cities.
Download or read book Eating the Landscape written by Enrique Salm—n and published by University of Arizona Press. This book was released on 2012-05-01 with total page 185 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examines historical and cultural knowledge of traditional Indigenous foodways that are rooted in an understanding of environmental stewardship.
Download or read book Eat Joy written by Natalie Eve Garrett and published by Catapult. This book was released on 2019-10-29 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: Named a Best Cookbook of the Year by Martha Stewart Living "Magnificent illustrations add spirit to recipes and heartfelt narratives. Plan to buy two copies—one for you and one for your best foodie friend." —Taste of Home This collection of intimate, illustrated essays by some of America’s most well–regarded literary writers explores how comfort food can help us cope with dark times—be it the loss of a parent, the loneliness of a move, or the pain of heartache. Lev Grossman explains how he survived on “sweet, sour, spicy, salty, unabashedly gluey” General Tso’s tofu after his divorce. Carmen Maria Machado describes her growing pains as she learned to feed and care for herself during her twenties. Claire Messud tries to understand how her mother gave up dreams of being a lawyer to make “a dressed salad of tiny shrimp and avocado, followed by prune–stuffed pork tenderloin.” What makes each tale so moving is not only the deeply personal revelations from celebrated writers, but also the compassion and healing behind the story: the taste of hope. "If you've ever felt a deep, emotional connection to a recipe or been comforted by food during a dark time, you'll fall in love with these stories."—Martha Stewart Living “Eat Joy is the most lovely food essay book . . . This is the perfect gift." —Joy Wilson (Joy the Baker)
Download or read book The Carrot Purple and Other Curious Stories of the Food We Eat written by Joel S. Denker and published by Rowman & Littlefield. This book was released on 2015-10-01 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: How many otherwise well-educated readers know that the familiar orange carrot was once a novelty? It is a little more than 400 years old. Domesticated in Afghanistan in 900 AD, the purple carrot, in fact, was the dominant variety until Dutch gardeners bred the young upstart in the seventeenth century. After surveying paintings from this era in the Louvre and other museums, Dutch agronomist Otto Banga discovered this stunning transformation. The story of the carrot is just one of the hidden tales this book recounts. Through portraits of a wide range of foods we eat and love, from artichokes to strawberries, The Carrot Purple traces the path of foods from obscurity to familiarity. Joel Denker explores how these edible plants were, in diverse settings, invested with new meaning. They acquired not only culinary significance but also ceremonial, medicinal, and economic importance. Foods were variously savored, revered, and reviled. This entertaining history will enhance the reader’s appreciation of a wide array of foods we take for granted. From the carrot to the cabbage, from cinnamon to coffee, from the peanut to the pistachio, the plants, beans, nuts, and spices we eat have little-known stories that are unearthed and served here with relish.
Download or read book Healthy at Last written by Eric Adams and published by Hay House, Inc. This book was released on 2020-10-13 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York mayor Eric Adams is on a mission to tackle one of the most stubborn health problems in the country: chronic disease in the African American community. African Americans are heavier and sicker than any other group in the U.S., with nearly half of all Black adults suffering from some form of cardiovascular disease. After Adams woke up with severe vision loss one day in 2016, he learned that he was one of the nearly 5 million Black people living with diabetes-and, according to his doctor, he would have it for the rest of his life. A police officer for more than two decades, Adams was a connoisseur of the fast-food dollar menu. Like so many Americans with stressful jobs, the last thing he wanted to think about was eating healthfully. Fast food was easy, cheap, and comfortable. His diet followed him from the squad car to the state senate, and then to Brooklyn Borough Hall, where it finally caught up with him. But Adams was not ready to become a statistic. There was a better option besides medication and shots of insulin: food. Within three months of adopting a plant-based diet, he lost 35 pounds, lowered his cholesterol by 30 points, restored his vision, and reversed his diabetes. Now he is on a mission to revolutionize the health of not just the borough of Brooklyn, but of African Americans across the country. Armed with the hard science and real-life stories of those who have transformed their bodies by changing their diet, Adams shares the key steps for a healthy, active life. With this book, he shows readers how to avoid processed foods, cut down on salt, get more fiber, and substitute beef, chicken, pork, and dairy with delicious plant-based alternatives. In the process he explores the origins of soul food-a cuisine deeply important to the Black community, but also one rooted in the horrors of slavery-and how it can be reimagined with healthy alternatives. Features more than 50 recipes from celebrities and health experts, including Paul McCartney, Queen Afua, Jenné Claiborne, Bryant Jennings, Charity Morgan, Moby, and more! The journey to good health begins in the kitchen-not the hospital bed!
Download or read book Taste written by Barb Stuckey and published by Simon and Schuster. This book was released on 2013-03-26 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good. Now here's the amazing story behind why you love some foods and can't tolerate others. Whether it's a salted caramel or pizza topped with tomatoes and cheese, you know when food tastes good. Now, Barb Stuckey, a seasoned food developer to whom food companies turn for help in creating delicious new products, reveals the amazing story behind why you love some foods and not others. Through fascinating stories, you'll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique "taster type" and to learn why you react instinctively to certain foods. You'll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste--a calorie-free way to get more pleasure from every bite.
Download or read book Gender Food and COVID 19 written by Paige Castellanos and published by Routledge. This book was released on 2022-01-13 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book documents how COVID-19 impacts gender, agriculture, and food systems across the globe with on-the-ground accounts and personal reflections from scholars, practitioners, and community members. During the coronavirus pandemic with many people under lockdown, continual agricultural production and access to food remain essential. Women provide much of the formal and informal work in agriculture and food production, distribution, and preparation often under precarious conditions. A cadre of scholars and practitioners from across the globe provide their timely observations on these issues as well as more personal reflections on its impact on their lives and work. Four major themes emerge from these accounts and are interwoven throughout: the pervasiveness of food insecurity, the ubiquity of women’s care work, food justice, and policies and research that can that can result in a resilience that reimagines the future for greater gender and intersectional equality. We identify what lessons we can learn from this global pandemic about research and practices related to gender, food, and agricultural systems to strive for more equitable arrangements. This book will be of great interest to students, scholars and practitioners working on gender and food and agriculture during this global pandemic and beyond. The Open Access version of this book, available at www.taylorfrancis.com, has been made available under a Creative Commons Attribution-Non Commercial-No Derivatives 4.0 license.
Download or read book The Sioux Chef s Indigenous Kitchen written by Sean Sherman and published by U of Minnesota Press. This book was released on 2017-10-10 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
Download or read book A Gay Guy s Guide to Life Love Food written by Khanh Ong and published by Plum. This book was released on 2020-07-14 with total page 243 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Gay Guy's Guide is a joyful celebration of life, love, family and friendship all through the lens of delicious food. Join current MasterChef favourite and resident gay guy Khanh Ong as he helps you rediscover how food can make you feel, how it brings friends and family together and how it helps reconnect. Khanh shares his favourite family recipes, passed down through generations and giving an insight into his family history - Vietnamese classics such as prawn and pork spring rolls or tamarind crab. There are recipes to make for (and with!) your mates - lazy brunches, epic feasts, movie nights - as well as meals to help heal a broken heart, such as spaghetti for one and snickers tart. Khanh also includes the meals he loves to cook to impress a new date, from Vegemite dumplings and sriracha and coconut cauliflower to sticky date pudding. Or if you just feel like being basic and keeping things simple, there are post-gym eggs, 3pm protein balls and the easiest fried chicken ever. With more than 70 recipes and charming anecdotes about life, love, family and dating, A Gay Guy's Guide is an explosion of fashion-led fun and influence, delicious food and Khanh's distinctive tongue-in-cheek humour. As Khanh says, food is more than just sustenance, it's love, it's loss and it's life.
Download or read book The President s Kitchen Cabinet written by Adrian Miller and published by UNC Press Books. This book was released on 2017-02-09 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: An NAACP Image Award Finalist for Outstanding Literary Work—Non Fiction James Beard award–winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese souffle emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, "He never ate that souffle, but it never fell until the minute he died." A treasury of information about cooking techniques and equipment, the book includes twenty recipes for which black chefs were celebrated. From Samuel Fraunces's "onions done in the Brazilian way" for George Washington to Zephyr Wright's popovers, beloved by LBJ's family, Miller highlights African Americans' contributions to our shared American foodways. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story.
