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How old is Ethiopian cuisine and the unique way of eating it? Ethiopians proudly say their cuisine goes back 3,000 to 5,000 years. Archaeologists and historians now believe it emerged in the first millennium A.D. in Aksum, an ancient kingdom that occupied whats now the northern region of Ethiopia and the southern region of neighboring Eritrea. But regardless of when Ethiopians began to eat spicy wots atop the spongy flatbread injera, or when they first drank the intoxicating honey wine called tej, their cuisine remains unique in the world. Mesob Across America: Ethiopian Food in the U.S.A. brings together what respected scholars and passionate Ethiopians know and believe about this delectable cuisine. From the ingredients of the Ethiopian kitchen the foods, the spices, and the ways of combining them to a close-up look at the cuisines history and culture, Mesob Across America is both comprehensive and anecdotal. Explore the history of how restaurant communities emerged in the U.S., and visit them as they exist today. Learn how to prepare a five-course Ethiopian meal, including homemade tej. And solve the mystery of when Ethiopian food made its debut in America which was not when most Ethiopians think it did.
"Delicious and delightful - the exquiste flavours of Ethiopia are utterly divine. From the spices to the presentation method, a meal in Ethiopia is an experience!"--Page 4 cover
Finalist for the Art of Eating Prize A richly illustrated culinary tour of the United States through fifty signature dishes, and a radical exploration of our gastronomic heritage. Following his critically acclaimed Preparing the Ghost, renowned essayist Matthew Gavin Frank takes on America’s food. In a surprising style reminiscent of Maggie Nelson or Mark Doty, Frank examines a quintessential dish in each state, interweaving the culinary with personal and cultural associations of each region. From key lime pie (Florida) to elk stew (Montana), The Mad Feast commemorates the unexpected origins of the familiar. Brazenly dissecting the myriad intersections between history and food, Frank, in this gorgeously designed volume, considers politics, sexuality, violence, grief, and pleasure: the cool, creamy whoopie pie evokes toughness in the face of New England winters, while the stewlike perloo serves up an exploration of food and race in the South. Tracing an unpredictable map of our collective appetites, The Mad Feast presents a beguiling flavor profile of the American spirit.
There are so many international cuisines that have become commonplace in the western world - so much so that we almost forget that there are thousands of other amazing places just lying in wait, with incredible food waiting to be tried. With Ethiopian cuisine providing the perfect example. Providing us with some of the most culturally-rich food on the planet, Ethiopian cuisine is renowned for being spicy, aromatic, and healthy - and now it's readily available for you to prepare in your own home. This cookbook is full to brim with simple step by step Ethiopian recipes that are perfect for the average cook and professional chef alike! In this book, you will learn how to cook: Aromatic Ethiopian breakfast Amazing Ethiopian appetizers Famous Ethiopian dinners Sweet and delicious Ethiopian desserts Ethiopian cuisine is fast become some of the most well recognized on the planet - so what are you waiting for? Take the first step towards cooking some of the best food in the world!
What If the World Was Vegan? The true building blocks of cuisines across the planet are the spices, herbs, and grains—from basmati rice to buckwheat, coconut to caraway seeds. Apply those flavors to vegan staples such as seitan, or tofu and even straight-up vegetables, and the possibilities? If not endless, pretty darned expansive. So what if the world was vegan? Your own cooking is the answer to that question; fire up the stove and make a green curry, simmer a seitan date tagine stew, or hold a freshly made corn tortilla piled high with chile-braised jackfruit in your hand. Chart your course in the great, growing map of vegan food history. Award-winning chef, author of Veganomicon, and author of Viva Vegan Terry Hope Romero continues the vegan food revolution with more than 300 bold, delicious recipes based on international favorites. With chapters devoted to essential basics such as Spice Blends; The Three Protein Amigos; and Pickles, Chutneys & Saucier Sauces, you can make everything from salads to curries, dumplings and desserts. Vegan Eats World will help you map your way through a culinary world tour, whether you want to create a piergoi party or Thai feast, easy Indian chaat lunch or Your International House of Dinner Crepes.
EXOTIC ETHIOPIAN COOKING the first definitive comprehensive cookbook devoted to Ethiopian food is a product of four years research & test. It has now been revised & extended. It tells how to prepare & serve each dish its full flavor & enable you, your family & friends to savor every succulent morsel. In EXOTIC ETHIOPIAN COOKING Mr. Mesfin, a worshiper of his native dish, brings to your table the secrets of fine Ethiopian cooking in 178 recipes covering from how to prepare basic ingredients & a wide range of mean, chicken, fish, vegetables, bread, alcoholic & non alcoholic beverages in 310 pages of easy to follow directions. Many of the most popular dishes are shown in full colors, to help you appreciate their beauty as well as their flavor. The section on society, culture, hospitality, traditions & the food composition tables will fascinate & enlighten people from all walks of life from the social & nutritional aspect of the ancient traditions. EXOTIC ETHIOPIAN COOKING is indispensable to anyone who has had the privilege of sampling Ethiopian food & knows that there are a thousand & one delights to be found in it & to those who have not had the glorious opportunity & have missed culinary pleasures that have excited the palates of diners for centuries.
This volume investigates how large herbivores not only influence the structure and distribution of the vegetation, but also affect nutrient flows and the responses of associated fauna. The mechanisms and processes underlying the herbivores' behavior, distribution, movement and direct impact on the vegetation are discussed in detail. It is shown that an understanding of plant/animal interactions can inform the management of large herbivores to integrate production and conservation in terrestrial systems.
Why wait for a trip to your favorite Ethiopian restaurant? Import the delicious flavors of Ethiopia right to your own kitchen! Kittee Berns has demystified this cuisine so you can savor authentic Ethiopian food without ever leaving home. Discover how to source and use the tantalizing seasonings and savory ingredients that are the foundation of these unique dishes. Kittee introduces the holy trinity of Ethiopian cooking: a berbere spice blend, injera (the fermented sourdough staple), and ye qimem zeyet, a veganized clarified butter. Armed with these basics, you'll be ready to dazzle your family and friends with many of the popular dishes found on veggie combo platters in restaurants all over North America. From saucy wots, spicy stews, and succulent stir-fries to traditional injera-based dishes and fusion foods that blend these unique seasonings into a range of family favorites, fans of this cuisine will be thrilled. Recipes are almost entirely gluten- and soy-free, or can be made so with easy adaptions. You'll also find tips on tools and equipment to time-saving techniques and menu suggestions. Just pull up a mesob (a traditional woven stand or basket), perch your platter on top, and get ready to party Ethiopian style!
This volume addresses the underlying intersections of race, class, and gender on immigrant girls’ experiences living in the US. It examines the impact of acculturation and assimilation on Ethiopian girls’ academic achievement, self-identity, and perception of beauty. The authors employ Critical Race Theory, Critical Race Feminism, and Afrocentricity to situate the study and unpack the narratives shared by these newcomers as they navigate social contexts rife with racism, xenophobia, and other forms of oppression. Lastly, the authors examine the implications of Ethiopian immigrant identities and experiences within multicultural education, policy development, and society.