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A disgraced linguist is wrenched from a prestigious language institute in Oklahoma and thrown into a violent Mayan uprising in the jungles of Chiapas, Mexico. Setting out to rescue his kidnapped mother and sister, he also seeks personal and professional redemption. He plunges into a quagmire of social revolution, ancient bloodletting rituals, paramilitary massacres, kidnappings, bio-pirating, misdirected love, and chili-hot seduction.
Deliciously organized by the Seven Deadly Sins, here is a scintillating history of forbidden foods through the ages—and how these mouth-watering taboos have defined cultures around the world. From the lusciously tempting fruit in the Garden of Eden to the divine foie gras, Stewart Lee Allen engagingly illustrates that when a pleasure as primal as eating is criminalized, there is often an astonishing tale to tell. Among the foods thought to encourage Lust, the love apple (now known as the tomato) was thought to possess demonic spirits until the nineteenth century. The Gluttony “course” invites the reader to an ancient Roman dinner party where nearly every dish served—from poppy-crusted rodents to “Trojan Pork”—was considered a crime against the state. While the vice known as Sloth introduces the sad story of “The Lazy Root” (the potato), whose popularity in Ireland led British moralists to claim that the Great Famine was God’s way of punishing the Irish for eating a food that bred degeneracy and idleness. Filled with incredible food history and the author’s travels to many of these exotic locales, In the Devil’s Garden also features recipes like the matzo-ball stews outlawed by the Spanish Inquisition and the forbidden “chocolate champagnes” of the Aztecs. This is truly a delectable book that will be consumed by food lovers, culinary historians, amateur anthropologists, and armchair travelers alike. Bon appétit!
Project Report from the year 2011 in the subject Business economics - Company formation, Business Plans, grade: B, Santa Clara University, language: English, abstract: Chipotle Mexican Grill, hereafter referred to as Chipotle, is a fast-casual restaurant that specializes in a limited menu mainly consisting of burritos, tacos and burrito bowls. Chipotle is known for its ability to offer products made from sustainable, organic ingredients, while remaining price competitive with other fast food chains. Chipotle refers to this differentiation as "food with integrity" and it is the driving force that has propelled the company to where it is today. Since its foundation in 1993, Chipotle has been tremendously successful, growing into a corporation that is now worth roughly $8.5 billion (56). Chipotle's growth is a direct result of the quality of its products, the consistency of its service and the perceived differentiated value it has established in the minds of consumers. Chipotle stands apart from others in a highly concentrated industry because it does business differently in terms of its food, restaurants and advertising. While most fast food chains rely on advertisements that promote menu gimmicks, such as limited-time price reductions, new items, value menu offerings and more, Chipotle focuses on showcasing its quality ingredients. It also generates excitement for its food through a number promotional events and word of mouth. Strategic Move Even though the restaurant and bar industry is saturated, there are not many competitors that offer organic ingredients within the industry. To take advantage of the recent surge of consumers who demand healthier, organic food, Chipotle has decided to enter into the fast-casual Asian restaurant market with a new chain named ShopHouse Southeast Asian Kitchen, hereafter referred to as ShopHouse. Staying true to its position as a focused differentiator, Chipotle will operate ShopHouse under the same philosophy that has made it so s
“Abbey’s latter-day Luddites, introduced in his novel The Monkey Wrench Gang, are back—and not a moment too soon” (The New York Times). George Washington Hayduke, ex-Green Beret, was last seen clinging to a rock face in the wilds of Utah as an armed posse hunted him down for his eco-radical crimes. Now he’s back, with a fiery need for vengeance . . . This sequel to Edward Abbey’s cult classic brings back the old gang of environmental warriors, as they battle a fundamentalist preacher intent on turning the Grand Canyon into a uranium mine—in “a fine novel, combative and comic, anarchistic and ultimately redemptive” (Albuquerque Journal). “I laughed out loud reading this book.” —Los Angeles Times Book Review
Dreading the prison release of his violent older brother, who blames him for his imprisonment and for stealing his pregnant girlfriend, young drug dealer Alfredo struggles with cultural clashes in Queens while planning to steal a pit bull for a homecoming dogfight. A first novel.
This landmark collection, brimming with his signature wit and incomparable sensibility, is Larry McMurtry’s classic tribute to his home and his people. Before embarking on what would become one of the most prominent writing careers in American literature, spanning decades and indelibly shaping the nation’s perception of the West, Larry McMurtry knew what it meant to come from Texas. Originally published in 1968, In a Narrow Grave is the Pulitzer Prize–winning author’s homage to the past and present of the Lone Star State, where he grew up a precociously observant hand on his father’s ranch. From literature to rodeos, small-town folk to big city intellectuals, McMurtry explores all the singular elements that define his land and community, revealing the surprising and particular challenges in the “dying . . . rural, pastoral way of life.” “The gold standard for understanding Houston’s brash rootlessness and civic insecurities” (Douglas Brinkley, New York Times Book Review), In a Narrow Grave offers a timeless portrait of the vividly human, complex, full-blooded Texan.
The Rich Smoky Chipotle Chile, discovered long ago by ancient Mesoamerican cultures, has been passed down through the generations and is now the latest trend in Southwest kitchens. Made from smoked and dried jalapenos, these chiles present complex, intriguing hints of chocolate and nuts. Crazy for Chipotle takes those age-old flavors and adds them to modern recipes sure to perk up taste buds all across the country. Book jacket.
To uphold family honor and tradition, Sheetal Prasad is forced to forsake the man she loves and marry playboy millionaire Rakesh Dhanraj while the citizens of Raigun, India, watch in envy. On her wedding night, however, Sheetal quickly learns that the stranger she married is as cold as the marble floors of the Dhanraj mansion. Forced to smile at family members and cameras and pretend there's nothing wrong with her marriage, Sheetal begins to discover that the family she married into harbors secrets, lies and deceptions powerful enough to tear apart her world. With no one to rely on and no escape, Sheetal must ally with her husband in an attempt to protect her infant son from the tyranny of his family.sion.
The changing landscape of the American Social Consumer is shifting rapidly and these changes are having a major impact on future of restaurants demonstrated in this new book by Paul Barron, renowned entrepreneur, publisher, founder of FastCasual.com and restaurant industry innovator.