Food Culture in South America

Food Culture in South America
JosA Rafael Lovera | 2005-01-01 00:00:00 | Greenwood | 208 | Cooking
This volume tells the story of the South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking techniques, and geography, here divided into four zones. The traditions of the primary groupsa€”Indians, Europeans, and Africansa€”and their five centuries of mixing have still resulted in a stable food culture. The foods of the Indians before European contact still play an important role, along with other foods brought by successive immigrant groups. Europeans tried to establish their staples, wheat and wine, with little success. Many dishes, cooking methods, and food habits have survived with little modification since time immemorial.


Students and other readers will learn much about the South American foodways in daily life today, with special attention paid to historical perspective and any rural and urban differences. For example, in all the major cultural groups, food preparation and cooking have always been women's work, with the exception of the meat roast (asado) by llaneros and gauchos. The rise of the cooking profession is discussed as well. A fascinating look at the daily meal schedule includes insight in to how the European conquerors imposed their eating habits and encouraged overeating, with the abundance found in the New World. Modern life is shown to affect where people eat, as buying meals, often from street vendors, during the workday has become more of a necessity. The survey includes a discussion of special occasions, including agricultural celebrations and Catholic feasts with indigenous elements. The overview is completed by a chapter on diet and health, covering such topics as botanical knowledge and science and an assessment of the nutritional value of the South American staples. Classic recipes from many of the countries and illustrations complement the narrative.
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Cheesemaking made Easy

Cheesemaking made Easy
| 1900-01-01 00:00:00 | | 126 | Cooking
Cheesemaking made Easy
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Bread Baking: An Artisan's Perspective

Bread Baking: An Artisan's Perspective
Daniel T. DiMuzio | 2010-01-01 00:00:00 | Wiley | 289 | Cooking
A guide to making artisan breads practically and profitably, Bread Baking: An Artisans Perspective includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking. Written for both experienced and novice bakers, Bread Baking contains more than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products. Covering the business of bread-making, this book features practical advice from successful artisan bakers as well as forty plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more. Artisan bread baker and teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients, laminated dough, and creating dough formulas. Professional bakers and baking and pastry students will benefit from this practical resource to artisan breads.
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Can I Freeze It?: How to Use the Most Versatile Appliance in Your Kitchen

Can I Freeze It?: How to Use the Most Versatile Appliance in Your Kitchen
Susie Theodorou | 2007-01-01 00:00:00 | William Morrow Cookbooks | 224 | Cooking
Freezers are one of the most useful––and most neglected––tools in the kitchen. Particularly great for those dark winter months when you want to get dinner on the table 15 minutes after you get home from work––think lasagna, stews, curries, and soups––freezers are also useful for entertaining friends when time is short. In Can I Freeze It? Susie Theodorou explains the tips, tricks, and rules of freezing food, from containers and wrappers (foil or Tupperware?), to the best methods for retaining moisture and flavor, to what ingredients and dishes can and can't be frozen. She provides a wealth of recipes, along with color photographs, for whole and part dishes. Some are completely pre–assembled (think chicken in a marinade) and then frozen and cooked later. Still others combine frozen ingredients with fresh ones–pair a pastry from the freezer with berries from the farm stand, or defrost a sauce and use it to top fish straight from the market. Can I Freeze It? is the ultimate guide to saving time and money in the kitchen.
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Food Culture in the Mediterranean

Food Culture in the Mediterranean
Carol Helstosky | 2009-01-01 00:00:00 | Greenwood | 189 | Cooking
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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Food of the World (Malaysia & Mongolia)

Food of the World (Malaysia & Mongolia)
Brandie Delacruz, Isaac Dejesus | 2009-01-01 00:00:00 | | 92 | Cooking
The best food recipes from Malaysia & Mongolia.
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Cooking The North African Way

Cooking The North African Way
Mary Winget, Habib Chalbi | 2004-01-01 00:00:00 | Lerner Publications Company | 73 | Cooking
Introduces the cooking and food habits of North Africa and provides brief information on the geography, history, holidays, and festivals of the area.
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Holiday Cookies: 22 Prize-Winning Recipes

Holiday Cookies: 22 Prize-Winning Recipes
Linda Collister | 2008-01-01 00:00:00 | | 96 | Cooking
In Holiday Cookies, baking queen Linda Collister provides lots of ideas for homemade gifts and edible decorations. Little Bakes look beautiful presented in a stylish box, so why not bake Triple Chocolate Cookies, Lebkuchen (the traditional German spiced cookies), or Lacy Brandy Sanps for a truly scrumptious present? And the Iced Star Cookies are the perfect decoration for the Christmas tree. Brownies, Bars, and Cakes make indulgent gifts. The Chocolate Brioches and incredible Truffles will satisfy even the sweetest tooth, or for something slightly fruitier, try the Lemon or Cider Fruit Squares. All of them are gorgeous alternatives to a commercial box of chocolates for a dinner-party host or simply for family. For those who are bigger fans of Savory Treats, bake a batch of Walnut Sables. If you've been invited to a drinks party and you want to come with more than a bottle of wine, bring some of your own Marinated Olives for that personal touch. Preserves scuh as Cranberry and Basil Relish are easy to make and create stunning gifts when presented in a pretty ribboned jar--give them away or keep them on your dinner table for a festive look. Even if you aren't a confident baker, Linda Collister's easy-to-follow recipes will get you making festive treats which are perfect either for serving at home or giving away to friends and family, whatever the occasion.
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Froth!: The Science of Beer

Froth!: The Science of Beer
Mark Denny | 2009-01-01 00:00:00 | The Johns Hopkins University Press | 200 | Cooking
Ever wonder where the bubbles in your beer came from, which way they are going, and why? Have you considered the physical differences among ales, lambics, and lagers? Do you contemplate your pint?

Accomplished homebrewer and physicist Mark Denny has crafted a scientifically sound and witty investigation of the physics and chemistry of beer. He recounts and explains the history of and key technological advances in brewing, provides basic instructions for making your own -- including a scientific-yet-accessible account of the changes in appearance during each stage of the process -- and looks at the fascinating physical phenomena contained within a pint of beer. Along the way he defines the main concepts and terms involved in the process and shows how you can subject the technical aspects of brewing to scientific analysis. If you've ever been curious about how beer is made, why it froths so well, and what makes different types... well... different, then Froth! is for you.
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A Bakers Field Guide to Cupcakes: Deliciously Decorated Crowd Pleasers for Parties and Holidays

A Bakers Field Guide to Cupcakes: Deliciously Decorated Crowd Pleasers for Parties and Holidays
Dede Wilson | 2006-01-01 00:00:00 | Harvard Common Press | 164 | Cooking
From kid-friendly recipes, such as Ice Cream Cone Cupcakes (Fourth of July) and Hairy Spider Cupcakes (Halloween), to more sophisticated adult recipes, such as Champagne Cupcakes (New Year?s Eve) and Irish Coffee Cupcakes (St. Patrick?s Day), A Baker?s Field Guide to Cupcakes has the perfect recipe for every occasion. Each of the 60 easy-to-make recipes is accompanied by a beautiful photograph and organized by holiday in calendar order, including recipes for special occasions such as weddings, birthdays, graduations, baby showers, office parties, picnics, and more. And with 15 master recipes for batters and frostings on which the recipes are built, each batch of perfectly delectable cupcakes can be personalized according to taste.
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BBQ Sauces Rubs and Marinades For Dummies

BBQ Sauces Rubs and Marinades For Dummies
Traci Cumbay | 1900-01-01 00:00:00 | | 0 | Cooking
Think only master chefs can create the savory, succulent barbecue masterpieces you love to eat? Nonsense! BBQ Sauces, Rubs & Marinades For Dummies shows you everything you need to dig in, get your apron dirty, and start stirring up scrumptious sauces, magical marinades, and rubs to remember.
Featuring 100 bold new recipes, along with lots of savvy tips for spicing up your backyard barbecue, this get-the-flavor guide a healthy dose of barbecue passion as it delivers practical advice and great recipes from some of America's best competition barbecue cooks. You get formulas for spicing up chicken, beef, pork, and even seafood, plus plenty of suggestions on equipment, side dishes, and much more.
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Mrs. Fields Cookie Book: 100 Recipes from the Kitchen of Mrs. Fields

Mrs. Fields Cookie Book: 100 Recipes from the Kitchen of Mrs. Fields
Debbi Fields | 1900-01-01 00:00:00 | | 0 | Cooking
This is a great little cookbook to have around. The recipes for Peanut Butter cookies, Chocolate Chip cookies, and Oatmeal Raising cookies are the best I've ever used. There's a lot of variety too. The only warning I would give is that she directs you to bake the batches for way too long. Almost every recipe calls for a baking time of at least 20 minutes. That's way too long. Better to use the usual 10-12 minutes rule. That's the only substitution this book needs!
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The Book of Tea

The Book of Tea
Kakuzo Okakura | 1964-06-01 00:00:00 | Dover Publications; 1st Dover Edition | 76 | Cooking
Minor classic of the Orient. Perhaps the most entertaining, most charming explanation and interpretation of traditional Japanese culture in terms of the tea ceremony. Introduction, notes by E. F. Bleiler. "Provocative and entertaining, this edition is particularly pleasing in format."—Guide to Asia Paperbacks.
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Food in the Ancient World

Food in the Ancient World
Joan P. Alcock | 2005-01-01 00:00:00 | Greenwood | 312 | Cooking
The ways of life of four great ancient civilizations-- Egyptian, Greek, Roman, and Celtic--are illuminated here through their foodways. As these cultures moved toward settled agriculture, a time of experimentation and learning began. Cities emerged, and with them consumer societies that needed to be supplied. Food Culture in the Ancient World draws on writings of classical authors such as Petronius, Galen, and Cato, as well as on archeological findings to present intimate insight into ancient peoples. This volume will be indispensable as it complements classical history, cultural, and literature studies at the high school and college levels and will also inform the general reader. The book begins with an overview of the civilizations and their agricultural practices and trade. A full discussion of available foodstuffs describes the discovery, emergence, usage, and appraisals of a host of ingredients. A subsequent chapter covers food by civilization. Chapters on food preparation, the food professions, and eating habits pre a fascinating look at the social structure, with slaves and women preparing and serving food. Accounts of the gatherings of slaves and freedmen in taverns, inns, and bars and the notorious banquet, symposium, feast, and convivium of the elite are particularly intriguing and crucial to understanding male society. Other aspects of ancient life brought to life for the reader include food for soldiers, food in religious and funerary practices, and concepts of diet and nutrition. Many Classical recipes are interspersed with the text, along with illustrations.
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