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Secrets of Colombian Cooking
Colombia is a country of vast exotic culinary creations and diverse territories that range from the Caribbean Sea to the Pacific Ocean, producing a plentiful variety of seafood; to the Amazon, Magdelena and Cauca rivers that bathe its soils with fertility; and to the Andean mountains that present coller climates. The author travelled throughout these regions to collect the most authentic dishes. With over 175 recipes and a glossary of ingredients, cooks will become acquainted with many of Colombia's indienous foods, such as cilantro, tamarind, tree tomatoes, gooseberries and sweet and hot peppers.
Food and Foodways in Asia
Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly comprehensive view of food cannot neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and supplied. Food and Foodways in Asia is an anthropological inquiry providing rich ethnographic description and analysis of food production as it interacts with social and political complexities in Asia’s diverse cultures. Prominent anthropologists examine how food is related to ethnic identity and boundary formation, consumerism and global food distribution, and the invention of local cuisine in the context of increasing cultural contact. With chapters ranging from the invention of 'local food' for tourism development, to Asia's contribution to ‘world cuisine,’ Food and Foodways in Asia will be a fascinating read for anyone interested in the anthropology of food and/or Asian studies.
The Orange County Fair: A History of Celebration
The Orange County Fair is one of Southern California's most anticipated summer events. From its first year in 1890 with a few livestock exhibits and horse races, the fair evolved into what is now a month-long extravaganza of rides, games and entertainment that still celebrates the importance of local agriculture. Millions of visitors have crowded the grounds over the years to enjoy the spectacle of everything from ostrich races and demolition derbies to its unique Centennial Farm and the time-honored All-Alaskan pig race. Author Chris Epting recounts more than a century of community history and revelry at the OC Fair.
Aprovecho
This is a celebration of the food and culture of the Us-Mexico border region. This comprehensive book contains over 250 recipes -- from enchiladas, quesadillas, and margaritas to more exotic delights like Cactus Salad (Ensalada de Nopalitos), Lobster and Tequila (Langosta y Tequila), and Watermelon Sorbet. Also included are special sections that relate popular legends, a glossary of chillies and cooking terms, and a Mexican pantry list.
Theorising the Ibero-American Atlantic
Theorising the Ibero-American Atlantic offers a fresh look at the Atlantic turn in Ibero-American Studies. Taking the criticisms launched at Atlantic Studies as a starting point, contributors query and explore the viability of the Ibero-American Atlantic as a framework of research. Their essays take stock of theories, methodologies, debates and trends in recent scholarship, and set down pathways for future research. As a result, the contributions in this volume establish the historical reality of the Ibero-American Atlantic as well as its tremendous value for scholarship. Contributors are Vanda Anastácio, Francisco Bethencourt, Harald E. Braun, David Brookshaw, Jorge Cañizares-Esguerra, Daniela Flesler, Andrew Ginger, Eliga Gould, David Graizbord, Thomas Harrington, Luis Martín-Cabrera, José C. Moya, Mauricio Nieto Olarte, Joan Ramon Resina, N. Michelle Shepherd, Lisa Vollendorf and Grady C. Wray.
Brazil
The largest nation in South America, Brazil is home to vast rain forests, pristine tropical beaches, and the world's largest river, the Amazon. This book explores the nation's distinct regional cuisine, and explains how Amerindian, European and African contributions have come together to form modern Brazilian cookery. More than 130 recipes range from Feijoada, the Brazilian national dish, to lesser-known delicacies such as Shrimp and Bread Pudding, Crab Soup and Banana Brittle. Also included are suggested menus, a list of ingredient sources, and a glossary of Brazilian culinary terms. The author has travelled extensively throughout the Portuguese-speaking world. She developed a love for Brazilian cooking when she lived in Brazil in the 1960s.
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A Taste of Haiti
Provides both connoisseurs and novices of Haitian cuisine a chance to expand their culinary skills.
