Автор: Sanchez, Jose Название: Trucos of the Palate : Scientific Cuisine Demystified ISBN: 111807386X ISBN-13(EAN): 9781118073865 Издательство: Wiley Рейтинг: Цена: 76390.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application.
Автор: The Culinary Institute of America Название: Baking and Pastry: Mastering the Art and Craft ISBN: 0470928654 ISBN-13(EAN): 9780470928653 Издательство: Wiley Рейтинг: Цена: 73920.00 T Наличие на складе: Есть Описание: Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals in this third edition.
Автор: Charles C. Ludington and Matthew Morse Booker Название: Food Fights: How History Matters to Contemporary Food Debates ISBN: 1469652897 ISBN-13(EAN): 9781469652894 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 20480.00 T Наличие на складе: Есть Описание: What we eat, where it is from, and how it is produced are vital questions in today's America. We think seriously about food because it is freighted with the hopes, fears, and anxieties of modern life. Yet critiques of food and food systems all too often sprawl into jeremiads against modernity itself, while supporters of the status quo refuse to acknowledge the problems with today's methods of food production and distribution. Food Fights sheds new light on these crucial debates, using a historical lens. Its essays take strong positions, even arguing with one another, as they explore the many themes and tensions that define how we understand our food—from the promises and failures of agricultural technology to the politics of taste.
In addition to the editors, contributors include Ken Albala, Amy Bentley, Charlotte Biltekoff, Peter A. Coclanis, Tracey Deutsch, S. Margot Finn, Rachel Laudan, Sarah Ludington, Margaret Mellon, Steve Striffler, and Robert T. Valgenti.
Автор: Gibson, M. Название: Sommelier prep course ISBN: 0470283181 ISBN-13(EAN): 9780470283189 Издательство: Wiley Рейтинг: Цена: 35910.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book includes broad content on wines from around the world, including Old World and New World wines, as well as beer, other fermented beverages such as mead and sake, and every type of spirit available.
Название: Professional Chef ISBN: 0470421355 ISBN-13(EAN): 9780470421352 Издательство: Wiley Рейтинг: Цена: 80200.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The Professional Chef has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of topics that are growing in importance.
Автор: Frisbie, Charlotte J. Название: Food sovereignty the navajo way ISBN: 082635887X ISBN-13(EAN): 9780826358875 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 29220.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Around the world, indigenous peoples are returning to traditional foods and cooking methods to reestablish healthy lifeways to combat contemporary diseases such as diabetes and obesity. Food Sovereignty the Navajo Way is the first book to focus on the dietary practices of the Navajos from the earliest known times into the present and relate them to the Navajo Nation’s participation in the Food Sovereignty movement. Charlotte J. Frisbie documents the traditional foods and recipes of a Navajo woman and her family over almost a century. She uses fieldwork as well as historical research to trace the transition from the days when Navajos first gathered and hunted for most of their sustenance, through times when dry farming and livestock—mainly sheep and goats—became dominant, and on to a time when their diet was dominated by highly processed foods. Frisbie not only provides a historical overview of the Navajo diet and reflections on the current international Food Sovereignty movement but also explores Tall Woman’s own story, including many of her traditional Navajo recipes.
Автор: McCarthy Ed, Ewing-Mulligan Mary Название: Wine for Dummies ISBN: 1119512735 ISBN-13(EAN): 9781119512738 Издательство: Wiley Рейтинг: Цена: 23220.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Wine enthusiasts: raise a glass
The United States is the largest retail wine market in the world and one of the fastest-growing markets in terms of both consumption and production. The market has expanded rapidly in the past few years due to increased consumption, new wine styles, online wine purchasing, and a growing younger population of wine enthusiasts.
In Wine For Dummies, the authors--both recognized wine authorities and accredited Certified Wine Educators--share their expertise, revealing the latest on what's in, what's out, and what's new in wine. Featuring information on both classic and cutting-edge wines, it's packed with everything you need to hold your own in tasting rooms, shops, and beyond
Includes updated information on navigating wine shops and selecting wines in restaurants
Covers the latest expert advice on buying wine online thanks to the online retail boom
Provides updated vintage charts and price guidelines
Offers information on trends in wine, including packaging innovations such as wine in a can, kegs, and boxes
Whether you're a beginner or intermediate wine enthusiast, this is your no-nonsense guide to choosing wine, understanding wine lists, exploring new varieties, serving, sharing, and more
Pleasure/keyf in the form of food, drink or drugs, is the subject of this book, which looks at how their consumption has played a key role in social interaction in Iran for the past 2,500 years and how this has evolved over time, shaped by changes in Iranian society and Persian culture as a whole.
Food has always been about more than just fuel: a meal is a feast for the senses, as well as an occasion to relax and be sociable, aspects that the many foreign travelers to Iran have commented upon over the centuries. One of the opening chapters allows us to see Iranian food and customs through foreign eyes in a fascinating overview of the subject. A further insight into Iranian food from the past is offered by the work of the fifteenth-century Persian poet Boshaq, nicknamed At'ameh/the Gourmet. Long before cooking became a television phenomenon in America, he decided that food made a good subject for poetry and his poems reveal what would have been on the menu for the well-to-do Iranians of his day.
Drinking together was even more of a social event in Iran than sharing food, in particular when enjoyed with regular companions and in the comfortable surroundings of a familiar social venue. The next two chapters look at the rise of the coffeehouse in the seventeenth century, important as a meeting place for various social, artisanal or political groups, to discuss ideas, swap news, or play chess and other games. We then see how, by the nineteenth century, Iran had transitioned from a country of coffee drinkers to a nation of tea drinkers and learn how coffeehouses turned into teahouses without even changing their name.
In the seventeenth century, tobacco from the New World was introduced to Iran and quickly became a passion, not to mention another pastime that could be enjoyed in the relaxing environment of the coffeehouse. Chapter seven takes an intriguing look at tobacco cultivation and Iranian smoking customs and paraphernalia through the ages, from the traditional water pipe to the modern cigarette, while an extensive later chapter provides wide-ranging analysis of the use of psychoactive drugs in Iran from the earliest times to the present in the most detailed study of the subject available to date.
Iranians were also once a nation of wine drinkers, and a substantial section of the book is devoted to tracing the history of wine production and consumption in Iran from its peak in imperial times to its gradual decline as Iranian society became more Islamic. Although alcohol and certain drugs have been considered unlawful in Islamic Iran at different periods, they have been tolerated to some extent because of the enjoyment and sociability they offer and because physical intoxication was/has been regarded by the Sufis as akin to the spiritual rapture experienced when in communication with the divine. The Islamic ban has even been seen as non-Qur'anic by some.
As a means of banishing melancholy arising from a sense of alienation felt by Iranians through the ages, sociability has always been very important, today more than ever, enhanced by the pursuit of keyf in all the forms presented here. Carefully researched and full of fascinating detail, Persian Pleasures takes a fresh look at a complex topic, with findings that, despite the apparent familiarity of their subject matter, may surprise the reader and give abundant food for thought.
Автор: Peter G. Rose Название: History on Our Plate: Recipes from America`s Dutch Past for Today`s Cook ISBN: 0815611188 ISBN-13(EAN): 9780815611189 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 12500.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Food historian and award-winning author Peter Rose gives us an enlightening sampling of historical Dutch recipes adapted for the modern kitchen. From cookies and custards to savory dishes and salads, Rose shows that historical cooking—whether done over an open fire or on a stovetop—need not be a thing of the past. Rose includes an engaging overview of Dutch culinary history from the middle ages to the seventeenth century, giving readers a tour of the foodways of the Netherlands and New Netherland.
Автор: Carolyn Korsmeyer Название: The Taste Culture Reader: Experiencing Food and Drink ISBN: 0857857894 ISBN-13(EAN): 9780857857897 Издательство: Bloomsbury Academic Рейтинг: Цена: 147840.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Taste is recognized as one of the most evocative senses. The flavors of food play an important role in identity, memory, emotion, desire, and aversion, as well as social, religious and other occasions. Yet despite its fundamental role, taste is often mysteriously absent from discussions about food. Now in its second edition, The Taste Culture Reader examines the sensuous dimensions of eating and drinking and highlights the centrality of taste in human experience. Combining both classic and contemporary sources from anthropology, philosophy, sociology, history, science, and beyond, the book features excerpts from texts by David Hume, Immanuel Kant, Pierre Bourdieu, Brillat-Savarin, Marcel Proust, Sidney Mintz, and M.F.K. Fisher as well as original essays by authors such as David Sutton, Lisa Heldke, David Howes, Constance Classen, and Amy Trubek. This edition has been revised substantially throughout to include the latest scholarship on the senses and features new introductions from the editor as well as 10 new chapters. The perfect introduction to the study of taste, this is essential reading for students in food studies, anthropology, sensory studies, philosophy, and culinary arts.
Автор: Consumer Dummies Название: Weight Loss Surgery Cookbook for Dummies ISBN: 1119286158 ISBN-13(EAN): 9781119286158 Издательство: Wiley Рейтинг: Цена: 17940.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Get empowered to safely keep the weight off after surgery If you`re reading this, odds are you have made the very important decision to improve your health by undergoing weight loss surgery.
Автор: Linda Blocker, Julia Hill, The Culinary Institute of America (CIA) Название: Culinary Math ISBN: 1118972724 ISBN-13(EAN): 9781118972724 Издательство: Wiley Рейтинг: Цена: 46410.00 T Наличие на складе: Поставка под заказ. Описание: Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S.
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