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Cuisines, Corkscrews & Cultures features many recipes from Italian, Italian-American, the Caribbean, Greek and Middle-Eastern cuisines, plus more than 160 tidbits, tips, headnotes, Gina's notes, and wine pairing suggestions. This cookbook is packed with valuable content for the beginner cook to the most advanced. Explore Gina's kitchen for some delicious meals; let her share with you her knowledge in food & wine and cultures of the world. You will discover a rustic side to her personality, with a touch of glamour!
'A delight to read' RACHEL KHOO Shortlisted for the 2015 Fortnum & Mason Food Book Award Winner of UK's Best Culinary Travel Book in the Gourmand World Cookbook Awards 2015 'When we eat, we travel.' So begins The Edible Atlas. Mina Holland takes you on a journey around the globe, demystifying the flavours, ingredients and techniques at the heart of thirty-nine cuisines. What's the origin of kimchi in Korea? Why do we associate Argentina with steak? What's the story behind the curries of India? Weaving anecdotes and history - from the role of a priest in the genesis of camembert to the Mayan origins of the word 'chocolate' - with recipes and tips from food experts such as Yotam Ottlolenghi, Jos Pizarro and Giorgio Locatelli, The Edible Atlas is an irresistible tour of the cuisines of the world for food lovers and armchair travellers alike.
Food that originated from the Mediterranean area is incredibly popular. Pasta, pizza, gyros, kebab, and falafel can be found just about everywhere. Many people throughout the world have a good idea of what Mediterranean cuisine and diet are all about, but they know less about the entire food culture of the region. This one-stop source provides the broadest possible understanding of food culture throughout the region, giving a variety of examples and evidence from the southern Mediterranean or North Africa (Morocco, Algeria, Tunisia, Libya, and Egypt), the Western Mediterranean or European side of the Mediterranean (Spain, France, Italy, and the French and Italian islands), to the eastern Mediterranean or Levant (Greece, Turkey, Syria, Lebanon, and Israel). The Mediterranean region region is home to three of the world's major religions, and for centuries, the Mediterranean Sea has been an invitation to trade, travel, conquest, and immigration. Where different cultures, beliefs, and traditions mix there is always volatility and tension, but there is also great energy. Understanding the food culture in the Mediterranean is one way readers can see how people of different regions come together, share ideas and information to create new dishes, meals, traditions, and forms of sociability. This volume answers questions such as Do people in the Mediterranean still eat the Mediterranean Diet or do they eat American style? Why is it that the same ingredients can be prepared in so many different ways, even in the same country? Why would cooks take the time to make foods like zucchini, lentils, or figs into dozens of different dishes? How and why do religious rituals differ regarding food preparation? What do Jews, Muslims, and Christians eat on religious holidays? Do people eat out or eat at home? Why is hospitality so important to Mediterranean people and what do they do to demonstrate hospitality and good will through the preparation and serving of meals?
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.
New Nordic Food (NNF), based on the New Nordic Kitchen Manifest, has strived in the last eight years to raise the profile of the Nordic cuisine and the meal experience both in the Nordic Region and internationally. Since the signing of the kitchen manifest, New Nordic Food has evolved into a Nordic social movement. Today, the challenge lies in taking that movement to a new level, so that the Nordic Region can become one of the most outstanding and innovative food regions in the world.
This book collects the efforts of a team of scholars working at the University of Torino under the auspices of the Project WWS (World-Wide Style). Focusing on diverse areas of inquiry into the transformations of the American city, the essays in this volume provide perspectives for understanding the complexity of urban cultures in the United States in the late 19th, 20th and early 21st centuries. Organized thematically, this book includes contributions in three main areas. The first area covers studies in U.S. history and history of ideas at the turn of the 20th century, in light of its migration/immigration processes as well as in its representations of national greatness and cultural hegemony as reflected in World's Fairs. The second area covers analyses of American literature in the double perspective of the recent emergence of a new form of «global novel», as well as the developments of new subgenres of urban fiction. A third area on inquiry focuses on new practices of organized religion in North America arising from the regionalization of the American metropolis in recent decades.
WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS DEBUT DRINK BOOK OF THE YEAR 2019 WINNER OF THE LOUIS ROEDERER INTERNATIONAL WINE BOOK OF THE YEAR AWARD 2018 'Wine is alive, ageing and changing, but it's also a triumph over death. These grapes should rot. Instead they ferment. What better magic potion could there be, to convey us to the past?' Impelled by a dual thirst, for wine and for knowledge, Nina Caplan follows the vine into the past, wandering from Champagne's ancient chalk to the mountains of Campania, via the crumbling Roman ruins that flank the river Rhône and the remote slopes of Priorat in Catalonia. She meets people whose character, stubbornness and sometimes, borderline craziness makes their wine great: an intrepid Englishman planting on rabbit-infested Downs, a glamorous eagle-chasing Spaniard and an Italian lawyer obsessed with reviving Falernian, legendary wine of the Romans. In the course of her travels, she drinks a lot and learns a lot: about dead conquerors and living wines, forgotten zealots and – in vino veritas, as Pliny said – about herself. In this lyrical and charming book, Nina Caplan drinks in order to remember and travels in order to understand the meaning of home. This is narrative travel writing at its best.
The winner of the Saveur Best New Voice People’s Choice Award takes us on a delicious tour through the diverse flavors and foods of Chicano cuisine. Growing up among the Latino population of Santa Ana, California, Esteban Castillo was inspired to create the blog, Chicano Eats, to showcase his love for design, cooking, and culture and provide a space for authentic Latino voices, recipes, and stories to be heard. Building on his blog, this bicultural cookbook includes eighty-five traditional and fusion Mexican recipes—as gorgeous to look at as they are sublime to eat. Chicano cuisine is Mexican food made by Chicanos (Mexican Americans) that has been shaped by the communities in the U.S. where they grew up. It is Mexican food that bisects borders and uses a group of traditional ingredients—chiles, beans, tortillas, corn, and tomatillos—and techniques while boldly incorporating many exciting new twists, local ingredients, and influences from other cultures and regions in the United States. Chicano Eats is packed with easy, flavorful recipes such as: Chicken con Chochoyotes (Chicken and Corn Masa Dumplings) Mac and Queso Fundido Birria (Beef Stew with a Guajillo Chile Broth) Toasted Coconut Horchata Chorizo-Spiced Squash Tacos Champurrado Chocolate Birthday Cake (Inspired by the Mexican drink made with milk and chocolate and thickened with corn masa) Cherry Lime Chia Agua Fresca Accompanied by more than 100 bright, modern photographs, Chicano Eats is a melting pot of delicious and nostalgic recipes, a literal blending of cultures through food that offer a taste of home for Latinos and introduces familiar flavors and ingredients in a completely different and original way for Americans of all ethnic heritages.