Tag: World Cuisine

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Southern Living Off the Eaten Path: Second Helpings: Tasty eats and delicious stories from the South’s less-traveled trails by Morgan Murphy [0848739558, Format: EPUB]

  • Title: Southern Living Off the Eaten Path: Second Helpings: Tasty eats and delicious stories from the South’s less-traveled trails
  • Autor: Morgan Murphy
  • Print Length: 272 pages
  • Publisher (Publication Date): Oxmoor House (May 7, 2013)
  • Language: English
  • ASIN: B00M0DIGII
  • ISBN-10: 0848739558
  • ISBN-13: 978-0848739553
  • File Format: EPUB
  • Second Helpings devours the South in five big bites, each chapter charting a tasty trail through one Southern sub region. Each of the five recipe chapters covers three to four states, eight to 12 eateries, and 24 to 32 restaurant recipes that will inspire your own home cooking.
  • With humor and his uniquely Southern voice, Murphy introduces you to each restaurant, recipe, and attraction, highlighting the best iconic Southern dishes to try in each region, from biscuits and gravy to white barbecued chicken and peanut butter pie.
  • Worth the drive: Murphy showcases one restaurant, character, or dish in each state as not just worth stopping for but worth driving out of your way to see– a BEST in each state.
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Food Culture in the Mediterranean: (Food Culture around the World) by Carol Helstosky [0313346267, Format: PDF]

Food Culture in the Mediterranean (Food Culture around the World) by Carol Helstosky

  • Print Length: 189 Pages
  • Publisher: Greenwood
  • Publication Date: March 20, 2009
  • Language: English
  • ASIN: B002AS9R0O
  • ISBN-10: 0313346267
  • ISBN-13: 978-0313346262
  • File Format: PDF

Food that originated from the Mediterranean area is incredibly popular. Pasta, pizza, gyros, kebab, and falafel can be found just about everywhere. Many people throughout the world have a good idea of what Mediterranean cuisine and diet are all about, but they know less about the entire food culture of the region. This one-stop source provides the broadest possible understanding of food culture throughout the region, giving a variety of examples and evidence from the southern Mediterranean or North Africa (Morocco, Algeria, Tunisia, Libya, and Egypt), the Western Mediterranean or European side of the Mediterranean (Spain, France, Italy, and the French and Italian islands), to the eastern Mediterranean or Levant (Greece, Turkey, Syria, Lebanon, and Israel).

The Mediterranean region region is home to three of the world’s major religions, and for centuries, the Mediterranean Sea has been an invitation to trade, travel, conquest, and immigration. Where different cultures, beliefs, and traditions mix there is always volatility and tension, but there is also great energy. Understanding the food culture in the Mediterranean is one way readers can see how people of different regions come together, share ideas and information to create new dishes, meals, traditions, and forms of sociability. This volume answers questions such as Do people in the Mediterranean still eat the Mediterranean Diet or do they eat American style? Why is it that the same ingredients can be prepared in so many different ways, even in the same country? Why would cooks take the time to make foods like zucchini, lentils, or figs into dozens of different dishes? How and why do religious rituals differ regarding food preparation? What do Jews, Muslims, and Christians eat on religious holidays? Do people eat out or eat at home? Why is hospitality so important to Mediterranean people and what do they do to demonstrate hospitality and good will through the preparation and serving of meals?

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China (International Cuisine) by Christine Yau [0340811188, Format: PDF]

China (International Cuisine) by Christine Yau

  • Print Length: 208 Pages
  • Publisher: Hodder Arnold
  • Publication Date: July 30, 2004
  • Language: English
  • ISBN-10: 0340811188
  • ISBN-13: 978-0340811184
  • File Format: PDF

De-mystify the key principles of Chinese cookery and create your own exciting array of authentic dishes with “International Cuisine: China”. Written by two highly regarded experts with a comprehensive knowledge both of the cuisine and its many applications, this book provides in-depth coverage of the key regional influences and essential techniques of Chinese cookery. It is packed with a wide range of dishes, promising a mouth-watering blend of traditional ingredients. From soups and starters to impressive main courses, many of the recipes are accompanied by stunning full colour photographs, as well as clear illustrations of key methods and the use of unique cooking utensils. “International Cuisine: China” is an accessible and innovative step-by-step guide to Chinese cookery, and will prove the ideal kitchen companion for students, professionals and enthusiasts alike.