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Whether you’re mad about mac and cheese or loopy for lobster rolls, New York’s One-Food Wonders will satisfy your desires. It’s the first and only book to collect all of the city’s weird, wacky, and wonderful onesies — the spots where a single food is the star. From OatMeals to Forbidden Fruit and from Meatball Obsession to Puddin’, it takes you to scores of places you might have thought you could only dream about. It also tells you how people with dreams of their own relentlessly pursued their passions in their single-minded quests to supply you with yours. It’s about creativity. It’s about adventure. It’s about the unique joy of New York. New York’s One-Food Wonders is a passport to New York adventure. Wherever you are and whatever you crave, you’ll find it packed with all the information you need to guide you to your own singular sensations.
Discover the latest developments in serials publication Current advances in technology and research have triggered accelerating change in the state of serials, which makes keeping up-to-date on developments difficult. Mile-High Views: Surveying the Serials Vista: NASIG 2006 presents the leaders of serials publication providing their perspectives on the state of the world on the future of serials. This compilation includes several superb presentations from the 21st annual North American Serials Interest Group conference held in Denver, Colorado, in May, 2006. Mile-High Views: Surveying the Serials Vista: NASIG 2006 explores serials publication through helpful reviews of cataloging and techniques for implementing various projects. Also included are chapters exploring visions for the future, strategies for practical application of technology and theory, and tactical information to manage employees and economic resources. This book brings readers the world of serials as it is today—and as it will be in the future. Topics in Mile-High Views: Surveying the Serials Vista: NASIG 2006 include: basic and advanced serials cataloging electronic resource license language implementing an institutional repository (IR) impact of digitizing serials in the next ten years details about the success in digitizing Colorado’s Historic Newspaper Collection evolving roles in the digital communication system review of the various uses of FRBR alternative citation sources beyond the Web blogs, wikis, and podcasts managing personnel resource description and access (RDA) vendor-sponsored training electronic resource management (ERM) systems practices and principles of good project management Open Access publishing collection development print and online journal cost comparisons and more! Mile-High Views: Surveying the Serials Vista: NASIG 2006 is a horizon-expanding collection that is perfect for librarians, publishers, and commercial vendors interested in the future of serials publication.
The idea for Bite Size World came from a game Roger Frankham used to play with food-minded friends involving spinning a globe blindfold and throwing a dinner party based on the food of the country where your finger landed. Roger soon realised that a whole world of cuisine was out there that he knew absolutely nothing about. The idea so fascinated him that he abandoned his job and set out on a once-in-a-lifetime tour of the planet, armed with just a suitcase, some phrase books and his palate. Eight months and twenty-five countries later, there had been ‘fifty-three moments when I took a bite of something so amazing that everything seemed to stop around me’, as well as a few experiences he wouldn’t go through again to save his life. They are all in this book - along with the merely good, the disappointing and the inedible. Anyone fancy rotten Icelandic shark?
"With more than 120,000 Japanese restaurants around the world, Japanese cuisine has become truly global. Through the transnational culinary mobilities of migrant entrepreneurs, workers, ideas and capital, Japanese cuisine spread and adapted to international tastes. But this expansion is also entangled in culinary politics, ranging from authenticity claims and status competition among restaurateurs and consumers to societal racism, immigration policies, and soft power politics that have shaped the transmission and transformation of Japanese cuisine. Such politics has involved appropriation, oppression, but also cooperation across ethnic lines. Ultimately, the restaurant is a continually reinvented imaginary of Japan represented in concrete form to consumers by restaurateurs, cooks, and servers of varied nationalities and ethnicities who act as cultural intermediaries. The Global Japanese Restaurant: Mobilities, Imaginaries, and Politics uses an innovative global perspective and rich ethnographic data on six continents to fashion a comprehensive account of the creation and reception of the "global Japanese restaurant" in the modern world. Drawing heavily on untapped primary sources in multiple languages, this book centers on the stories of Japanese migrants in the first half of the twentieth century, and then on non-Japanese chefs and restaurateurs from Asia, Africa, Europe, Australasia, and the Americas whose mobilities, since the mid-1900s, who have been reshaping and spreading Japanese cuisine. The narrative covers a century and a half of transnational mobilities, global imaginaries, and culinary politics at different scales. It shifts the spotlight of Japanese culinary globalization from the "West" to refocus the story on Japan's East Asian neighbors and highlights the growing role of non-Japanese actors (chefs, restaurateurs, suppliers, corporations, service staff) since the 1980s. These essays explore restaurants as social spaces, creating a readable and compelling history that makes original contributions to Japan studies, food studies, and global studies. The transdisciplinary framework will be a pioneering model for combining fieldwork and archival research to analyze the complexities of culinary globalization"--
DREAMSCAPES is Canada's premier travel and lifestyle magazine. DREAMSCAPES offers a wide selection of editorial features that will introduce you to destinations around the world, lifestyle topics and products.
Thanks to Oktoberfest and the popularity of beer gardens, our thoughts on German food are usually relegated to beer, sausage, pretzels, and limburger cheese. But the inhabitants of modern-day Germany do not live exclusively on bratwurst. Defying popular perception of the meat and potatoes diet, Ursula Heinzelmann’s Beyond Bratwurst delves into the history of German cuisine and reveals the country’s long history of culinary innovation. Surveying the many traditions that make up German food today, Heinzelmann shows that regional variations of the country’s food have not only been marked by geographic and climatic differences between north and south, but also by Germany’s political, cultural, and socioeconomic history. She explores the nineteenth century’s back-to-the-land movement, which called for people to grow food on their own land for themselves and others, as well as the development of modern mass-market products, rationing and shortages under the Nazis, postwar hunger, and divisions between the East and West. Throughout, she illustrates how Germans have been receptive to influences from the countries around them and frequently reinvented their cuisine, developing a food culture with remarkable flexibility. Telling the story of beer, stollen, rye bread, lebkuchen, and other German favorites, the recipe-packed Beyond Bratwurst will find a place on the shelves of food historians, chefs, and spätzle lovers alike.
When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
For a limited time, receive a free Fodor's Guide to Safe and Healthy Travel e-book with the purchase of this guidebook! Go to fodors.com for details. Written by locals, Fodor’s Big Island of Hawaii is the perfect guidebook for those looking for insider tips to make the most out their visit to the Big Island. Complete with detailed maps and concise descriptions, this travel guide will help you plan your trip with ease. Join Fodor’s in exploring Hawaii’s largest island. With more than 250 miles of coast, from Kona to Hilo and beyond, the Big Island is lined with beautiful beaches, elegant resorts, coffee farms, waterfalls, and rain forests. It also has history: from Captain Cook's landing site to the rugged Valley of Kings near Waipio. Above it all, snow-capped Mauna Kea contrasts with fiery Mauna Loa, the centerpiece of popular Hawaii Volcanoes National Park. Fodor’s Big Island of Hawaii includes: •UP-TO-DATE COVERAGE: Restaurant listings in Fodor's Big Island of Hawaii highlight the best local favorites for casual dining as well as top resort restaurants. Our coverage also features the island's abundant lodging options, from high-end resorts to mountainside B&Bs. •ULTIMATE EXPERIENCES GUIDE: A brief introduction and spectacular color photos capture the ultimate experiences and attractions throughout the Big Island. •DETAILED COLOR MAPS: Full color full-size street maps throughout will inspire you and help you get around. •ILLUSTRATED FEATURES AND GORGEOUS PHOTOS: Stunning magazine-style color features help you gain insight into Hawaii's unique culture. An in-depth feature on Hawaii Volcanoes National Park brings the area to life. •ITINERARIES AND TOP RECOMMENDATIONS:A new one-week itinerary will help you plan and make the most of your time on the island. We include tips on where to eat, stay, and shop as well as information about nightlife, sports, and the outdoors. Fodor's Choice designates our best picks. •INDISPENSABLE TRIP PLANNING TOOLS: It's easy to plan a vacation for any interest using the guide's planner pages, which include sections for families and for those planning weddings and honeymoons. Tips throughout the book will help you make the most of your time. •COVERS: Kailua-Kona, the Kohala Coast, Waimea, Mauna Kea, Hilo, Puna, Hawaii Volcanoes National Park, the Waipio Valley, and much more. ABOUT FODOR'S AUTHORS: Each Fodor's Travel Guide is researched and written by local experts. Planning on visiting the rest of Hawaii? Check out Fodor’s state-wide guide to Hawaii, Essential Hawaii, as well as Fodor’s Maui, Fodor’s Oahu, and Fodor’s Kauai.
Provides information on accommodations, restaurants, local attractions, and multi-day itineraries.