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It all began one Friday night when Tova Leiba changed places with her brother at the Shabbos table. But then her sister wasn't satisfied with her seat, and her baby brother wanted to switch, too! Join Tova Leiba as she makes her way around the Shabbos Table.
Everyone loves to celebrate Passover with the traditional seder meal. The candles are lit, the seder plate filled, and the matzo stacked high. Join in to read, sing, eat, and observe the holiday. The many steps of a Passover seder are portrayed in this rhyming story.
Bruce Bawer exposes the heated controversy over gay rights and presents a passionate plea for the recognition of common values, "a place at the table" for everyone.
Fresh, approachable Asian food the home cook wants to make
What's for dinner? Not just in America, but around the world? And how is it cooked, what's the historical significance of that food, how is it served and consumed, and who gets to clean up? This book provides fascinating insight into how dinner is defined in countries around the world. Almost universally, "dinner" is a key meal in most countries around the world, whether it be a simple dish of rice and beans, a slice of pizza on the go, or a multi-course formal meal. What do the specifics of how a meal is eaten-by hand instead of with utensils, for example-say about a specific culture? This fascinating one-volume reference guide examines all aspects of dinner in international settings, enabling insightful cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits. Some 50 countries are covered in chapters focusing on present-day meal habits in Europe, Asia, the Middle East, Africa, and North and South America. The commentary covers everything about the meal, such as the time, the cooking and preparation, shopping for ingredients, the clean-up process, gender-based participation roles, conversation or other social interactions, and etiquette-just about everything that happens at the table. The book is ideal for classroom teaching and learning, as the entries and photos are conducive to teaching students about other cultures, directly supporting the National Geography Standards. Students will be able to make informed comparisons between their own lives and the various cultural experiences described in the book.
This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers. Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.
George Kohlrieser—an international leadership professor, consultant, and veteran hostage negotiator—explains that it is only by openly facing conflict that we can truly progress through the most difficult business challenges. In this provocative book, he reveals how the proven techniques and psychological insights used in hostage negotiation can be applied successfully to any personal or business relationship. Step by step, he outlines the seven key factors that anyone can use to remove the blocks that stand in the way of resolving tough problems and shows how business leaders, in particular, can develop and access the skills they need to create trust and a positive mind-set in their companies.
Sara, a Pakistani American girl, and Elizabeth, a white Jewish girl, bond in a cooking class in this story about sixth grade, food, friendship, family and what it means to belong.
Looks at the dining customs, social traditions, and food of the Roman Empire, and includes recipes reconstructed for the modern cook.
A beautifully illustrated celebration of bounty and gratitude, family and friendship, perfect for the holidays and every day. This is the table that Grandad built. These are the sunflowers picked by my cousins, set on the table that Grandad built. In a unique take on the cumulative classic “This Is the House That Jack Built,” a family gathers with friends and neighbors to share a meal around a table that brims with associations: napkins sewn by Mom, glasses from Mom and Dad’s wedding, silverware gifted to Dad by his grandma long ago. Not to mention the squash from the garden, the bread baked by Gran, and the pies made by the young narrator (with a little help). Serving up a diverse array of dishes and faces, this warm and welcoming story is poised to become a savored part of Thanksgiving traditions to come.