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Dining in Arizona: 101 Great Places to Eat
From the racial defamation and mocking tone of “Mexican” restaurants geared toward the Anglo customer to the high-end Latin-inspired eateries with Anglo chefs who give the impression that the food was something unattended or poorly handled that they “discovered” or “rescued” from actual Latinos, the dilemma of how to make ethical choices in food production and consumption is always as close as the kitchen recipe, coffee pot, or table grape. In Food Fight! author Paloma Martinez-Cruz takes us on a Chicanx gastronomic journey that is powerful and humorous. Martinez-Cruz tackles head on the real-world politics of food production from the exploitation of farmworkers to the appropriation of Latinx bodies and culture, and takes us right into transformative eateries that offer a homegrown, mestiza consciousness. The hard-hitting essays in Food Fight! bring a mestiza critique to today’s pressing discussions of labeling, identity, and imaging in marketing and dining. Not just about food, restaurants, and coffee, this volume employs a decolonial approach and engaging voice to interrogate ways that mestizo, Indigenous, and Latinx peoples are objectified in mainstream ideology and imaginary.
Southwest Book of the Year Award Winner Pubwest Book Design Award Winner Drawing on thousands of years of foodways, Tucson cuisine blends the influences of Indigenous, Mexican, mission-era Mediterranean, and ranch-style cowboy food traditions. This book offers a food pilgrimage, where stories and recipes demonstrate why the desert city of Tucson became American’s first UNESCO City of Gastronomy. Both family supper tables and the city’s trendiest restaurants feature native desert plants and innovative dishes incorporating ancient agricultural staples. Award-winning writer Carolyn Niethammer deliciously shows how the Sonoran Desert’s first farmers grew tasty crops that continue to influence Tucson menus and how the arrival of Roman Catholic missionaries, Spanish soldiers, and Chinese farmers influenced what Tucsonans ate. White Sonora wheat, tepary beans, and criollo cattle steaks make Tucson’s cuisine unique. In A Desert Feast, you’ll see pictures of kids learning to grow food at school, and you’ll meet the farmers, small-scale food entrepreneurs, and chefs who are dedicated to growing and using heritage foods. It’s fair to say, “Tucson tastes like nowhere else.”
"This book details the struggle through misdiagnosis after misdiagnosis, the search for answers to what "gluten free" really means, additional medical issues along with celiac disease, and a connection between her past life of disordered eating to her new medically restricted diet"--Back cover.
In the Arabian Gulf, just east of Saudi Arabia and across the sea from Iran, the kitchens of Oman are filled with the enticing, mysterious aroma of a spice bazaar: musky black limes, earthy cloves, warming cinnamon, cumin, and coriander all play against the comforting scent of simmering basmati rice. Beyond these kitchens, the rocky crags of Jabal Akhdar tower, palm trees sway along the coast of Salalah, sand dunes ripple across Sharqiyah, and the calls to prayer echo from minarets throughout urban Muscat. In The Food of Oman, American food writer Felicia Campbell invites readers to journey with her into home kitchens, beachside barbeques, royal weddings, and humble teashops. Discover with her the incredible diversity of flavors and cultures in the tiny Sultanate of Oman. Omani cuisine is rooted in a Bedouin culture of hospitality—using whatever is on hand to feed a wandering stranger or a crowd of friends—and is infused with the rich bounty of interloping seafarers and overland Arabian caravan traders who, over the centuries, brought with them the flavors of East Africa, Persia, Asia, and beyond. In Oman, familiar ingredients mingle in exciting new ways: Zanzibari biryani is scented with rosewater and cloves, seafood soup is enlivened with hot red pepper and turmeric, green bananas are spiked with lime, green chili, and coconut. The recipes in The Food of Oman offer cooks a new world of flavors, techniques, and inspiration, while the lush photography and fascinating stories provide an introduction to the culture of a people whose adventurous palates and deep love of feeding and being fed gave rise to this unparalleled cuisine.
The evolution of an arid desert area into the verdant oasis that is the Wigwam Resort was ultimately brought about by an unlikely crop needed by an important American corporation in the early 20th century. The crop was long-staple cotton and the corporation was the Goodyear Tire and Rubber Company. When the U.S. Department of Agriculture discovered that Arizona's Salt River Valley was an ideal location to domestically grow long-staple cotton, Goodyear purchased 16,000 acres in the desert west of Phoenix to cultivate the crop for their newly developed pneumatic tire. The company built a three-room lodge, originally called the "Organization House," for the executives that came to oversee the farming operations. The location became a popular winter retreat within the company, and in 1929, Goodyear expanded the facilities and opened "The Wigwam" as a hotel. As the years progressed, amenities such as golf and fine dining were added, and the Wigwam Resort became one of the premier luxury destinations in the Southwest.
"Food Plants of the Sanoran Desert includes not only plants such as gourds and legumes but also unexpected food sources such as palms, lilies, and cattails, all of which have provided nutrition to desert peoples. Each species entry lists recorded names and describes indigenous uses, which often include nonfood therapeutic and commodity applications. The agave, for example, is cited for its use as food and for alcoholic and nonalcoholic beverages, syrup, fiber, cordage, clothing, sandals, nets, blankets, lances, fire hearths, musical instruments, hedgerows, soap, and medicine, and for ceremonial purposes. The agave entry includes information on harvesting, roasting, and consumption - and on distinguishing between edible and inedible varieties.".
Finally, a fun and exciting hiking book! Everyone in Arizona lives within 15 minutes of a trail (and everyone eats) so Roger Naylor leads the way to beautiful hikes and incredible bites. Walk off some calories and put them back on! A humor and travel writer, Roger highlights his favorite trails all over Arizona, featuring Monument Valley, Grand Canyon, Flagstaff, Sedona, Prescott, the Phoenix area, Tucson and the southern deserts, the forests of the White Mountains, and Arizona s West Coast. Each trail is followed up by a nearby mom and pop eatery. Pass the mustard! This book is a love letter to Arizona and a departure from the typical dry hiking book. Experience in full color the beauty and wonder of Arizona in over 170 stunning photographs. Featuring: 37 trails, 38 eateries, trail guides, maps, fascinating fun facts, attractions along the way, and . . . fruit burritos.
Examines historical and cultural knowledge of traditional Indigenous foodways that are rooted in an understanding of environmental stewardship.
The #1 bestseller that presents seasonal, sustainable, and delicious recipes from Dr. Andrew Weil's popular True Food Kitchen restaurants. When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner's well-being. True Food supports this mission with freshly imagined recipes that are both inviting and easy to make. Showcasing fresh, high-quality ingredients and simple preparations with robust, satisfying flavors, the book includes more than 125 original recipes from Dr. Weil and chef Michael Stebner, including Spring Salad with Aged Provolone, Curried Cauliflower Soup, Corn-Ricotta Ravioli, Spicy Shrimp and Asian Noodles, Bison Umami Burgers, Chocolate Icebox Tart, and Pomegranate Martini. Peppered throughout are essays on topics ranging from farmer's markets to proper proportions to the benefits of an anti-inflammatory diet. True Food offers home cooks of all levels the chance to transform meals into satisfying, wholesome fare.