Описание: Ward McAllister was a gentlemen living in the mid-to-late 19th century; this is his commentary of the high society of the time, the parties and social gatherings of the elite in the USA and Europe.
Автор: Dror, Yehezkel Название: Steering Human Evolution ISBN: 0367409402 ISBN-13(EAN): 9780367409401 Издательство: Taylor&Francis Рейтинг: Цена: 22202.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Being both interdisciplinary and based on personal experience of the author, this book adds up to a novel paradigm on steering human evolution. It will be of great interest to scholars of modern history, evolution sciences, future studies, political sciences, philosophy of action, and science, and technology and the general reader.
Автор: Dror, Yehezkel Название: Steering Human Evolution ISBN: 0367505932 ISBN-13(EAN): 9780367505936 Издательство: Taylor&Francis Рейтинг: Цена: 6430.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Being both interdisciplinary and based on personal experience of the author, this book adds up to a novel paradigm on steering human evolution. It will be of great interest to scholars of modern history, evolution sciences, future studies, political sciences, philosophy of action, and science, and technology and the general reader.
Описание: Heaven on the Half Shell offers a thoroughly researched and richly illustrated history of the Pacific Northwest's beloved bivalve, the oyster. Starting with the earliest evidence of sea gardens and clam beds from 11,500 years ago, this book covers the history of oyster cultivation through contemporary aquaculture in coastal Washington, Oregon, British Columbia, northern California, and southeastern Alaska. Generations of oyster farmers, Native and non-Native, have weathered many challenges to continue the harvest.
Their vivid individual accounts are braided together with significant history, such as the major contributions of Japanese immigrants prior to World War II and the 1994 Rafeedie decision that affirmed shellfish harvesting rights held by Northwest tribes. The book also sheds light on the innovations that made oysters an enduringly popular food, from the creation of so-called sexless oysters that could be consumed year-round to breakthroughs in contemporary oyster cuisine. Now fully updated and expanded-and chock-full of "oysterabilia"-this classic text shares new insights on emerging challenges to the oyster farmer's life as well as increased coverage of the roles of women and contemporary tribes in building this cultural tradition, past and present.
Newcomers and aficionados alike will also be delighted by the carefully selected recipes, both historic and contemporary, from the region's top chefs. As the old saying goes, when the tide is out, the table is set.
Описание: Heaven on the Half Shell offers a thoroughly researched and richly illustrated history of the Pacific Northwest's beloved bivalve, the oyster. Starting with the earliest evidence of sea gardens and clam beds from 11,500 years ago, this book covers the history of oyster cultivation through contemporary aquaculture in coastal Washington, Oregon, British Columbia, northern California, and southeastern Alaska. Generations of oyster farmers, Native and non-Native, have weathered many challenges to continue the harvest.
Their vivid individual accounts are braided together with significant history, such as the major contributions of Japanese immigrants prior to World War II and the 1994 Rafeedie decision that affirmed shellfish harvesting rights held by Northwest tribes. The book also sheds light on the innovations that made oysters an enduringly popular food, from the creation of so-called sexless oysters that could be consumed year-round to breakthroughs in contemporary oyster cuisine. Now fully updated and expanded-and chock-full of "oysterabilia"-this classic text shares new insights on emerging challenges to the oyster farmer's life as well as increased coverage of the roles of women and contemporary tribes in building this cultural tradition, past and present.
Newcomers and aficionados alike will also be delighted by the carefully selected recipes, both historic and contemporary, from the region's top chefs. As the old saying goes, when the tide is out, the table is set.
Описание: Food Prints celebrates the diversity of food in Pakistan and is a unique effort to bring to the reader the plethora of dishes popular in the country, tracing their origin and even the legends surrounding some of them.
Описание: Native produce business is booming and it’s about to enter a new phase –Australian native ingredients are beginning to turn up in growers’ markets and even local supermarkets. From Warrigal greens and saltbush, to kangaroo and yabbies – John Newton will inspire you to grab some and take it home.
This short companion book to the award-winning The Oldest Foods on Earth shows you how to cook with Australian ingredients, where to find them and how to grow them. Organised by ingredient, each chapter includes a brief history, a practical guide, and recipes for you to make in your very own kitchen. It promises to broaden culinary horizons in every way.
Profound and passionate, this book shows the immeasurable culinary loss from not paying attention to what indigenous people ate and what has grown sustainably here for millennia. The book profiles popular and emerging native ingredients and includes recipes and tips on how to use them, and shows how to incorporate ingredients into everyday dishes and drinks.
Автор: Kooiman, Susan Название: Ancient pottery, cuisine, and society at the northern great lakes ISBN: 0268201463 ISBN-13(EAN): 9780268201463 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 5643.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This innovative archaeological study of diet and cooking technology sheds light on ancient cuisine.
Ancient cuisine is one of the hot topics in today’s archaeology. This book explores changing settlement and subsistence in the Northern Great Lakes from the perspective of food-processing technology and cooking. Susan Kooiman examines precontact Indigenous pottery from the Cloudman site on Drummond Island on the far eastern end of Michigan’s Upper Peninsula to investigate both how pottery technology, pottery use, diet, and cooking habits change over time and how these changes relate to hypothesized transitions in subsistence, settlement, and social patterns among Indigenous pottery-making groups in this area.
Kooiman demonstrates that ceramic technology and cooking techniques evolved to facilitate new subsistence and processing needs. Her interpretations of past cuisine and culinary identities are further supported and enhanced through comparisons with ethnographic and ethnohistoric accounts of local Indigenous cooking and diet. The complementary nature of these diverse methods demonstrates a complex interplay of technology, environment, and social relationships, and underscores the potential applications of such an analytic suite to long-standing questions in the Northern Great Lakes and other archaeological contexts worldwide. This clearly written book will interest students and scholars of archaeology and anthropology, as well as armchair archaeologists who want to learn more about Indigenous/Native American studies, food studies and cuisine, pottery, cooking, and food history.
Автор: Kooiman, Susan Название: Ancient pottery, cuisine, and society at the northern great lakes ISBN: 0268201455 ISBN-13(EAN): 9780268201456 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 12540.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This innovative archaeological study of diet and cooking technology sheds light on ancient cuisine.
Ancient cuisine is one of the hot topics in today’s archaeology. This book explores changing settlement and subsistence in the Northern Great Lakes from the perspective of food-processing technology and cooking. Susan Kooiman examines precontact Indigenous pottery from the Cloudman site on Drummond Island on the far eastern end of Michigan’s Upper Peninsula to investigate both how pottery technology, pottery use, diet, and cooking habits change over time and how these changes relate to hypothesized transitions in subsistence, settlement, and social patterns among Indigenous pottery-making groups in this area.
Kooiman demonstrates that ceramic technology and cooking techniques evolved to facilitate new subsistence and processing needs. Her interpretations of past cuisine and culinary identities are further supported and enhanced through comparisons with ethnographic and ethnohistoric accounts of local Indigenous cooking and diet. The complementary nature of these diverse methods demonstrates a complex interplay of technology, environment, and social relationships, and underscores the potential applications of such an analytic suite to long-standing questions in the Northern Great Lakes and other archaeological contexts worldwide. This clearly written book will interest students and scholars of archaeology and anthropology, as well as armchair archaeologists who want to learn more about Indigenous/Native American studies, food studies and cuisine, pottery, cooking, and food history.
Автор: Bosch Diane Dozal Название: Her Gift: Generations of Cooking in Our Mexican Kitchen ISBN: 1098375874 ISBN-13(EAN): 9781098375874 Издательство: Bloomsbury Academic Рейтинг: Цена: 4551.00 р. Наличие на складе: Нет в наличии.
Описание: Historic Mexican recipes and a woman discovering who she is--come and join Diane Dozal Bosch as she takes us back to the nineteenth and twentieth century kitchens of her ancestors. Together, we will journey with them from Mexico to America, and see how food became a gift that was passed from generation to generation. With Diane, we experience the nostalgia and romance of the period as well as the sentiment and history of each dish. For Diane, cooking was a part of her family but it wasnt until she realized that she didnt know how to make these recipes for herself that she began this journey of self-discovery. From tamales to bunuelos, Diane has devoted more than three decades to this project, which we join along with her through photos of first recipes, a cooking show contest, vintage family photos, to professional photoshoots. This book may not have been something she planned on, starting by "just measuring ingredients with my mother," but it evolved into a historic story we can share with her. Join Diane and her ancestors in the kitchen and receive "Her Gift" for yourself!
Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a m?lange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.
Автор: Ghosh Madhushree Название: Khabaar: An Immigrant Journey of Food, Memory, and Family ISBN: 1609388232 ISBN-13(EAN): 9781609388232 Издательство: Bloomsbury Academic Рейтинг: Цена: 2752.00 р. Наличие на складе: Нет в наличии.
Описание: A food memoir and personal narrative that braids the global journeys of South Asian food through immigration, migration, and indenture. Focusing on chefs, home cooks, and food stall owners, the book questions what it means to belong and what does belonging in a new place look like in the foods carried over from the old country.
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