The fourteen essays in Food, Texts, and Cultures in Latin America and Spain showcase the eye-opening potential of a food lens within colonial studies, ethnic and racial studies, gender and sexuality studies, and studies of power dynamics, nationalisms and nation building, theories of embodiment, and identity. In short, Food, Texts, and Cultures in Latin America and Spain grapples with an emerging field in need of a foundational text, and does so from multiple angles. The studies span from the Middle Ages to the twenty-first century, and the contributing scholars occupy diverse fields within Latin American and Hispanic Studies. As such, their essays showcase eclectic critical and theoretical approaches to the subject of Latin American and Iberian food. Food, Texts, and Cultures in Latin America and Spain also introduces the first English-language publication of works from such award-winning scholars as Adolfo Castanon of the Mexican Academy of Language; Sergio Ramirez, winner of the 2017 Miguel de Cervantes Prize in Literature; and Carmen Simon Palmer, winner of the 2015 Julian Marias Prize for Research.

This stylish work illustrates for the first time a most remarkable collection, formed by a most remarkable man. Incredibly, a group of glass of this size and scope has been assembled over a period of some twelve years. A.C. Hubbard has gathered some 600 pieces, ranging from unusually fine basic forms and styles to enormously interesting, rare, and valuable items. Beautifully illustrated, this will be an essential reference for collectors of wine glasses.

In this sweeping chronicle of guarana-a glossy-leaved Amazonian vine packed with more caffeine than any other plant-Seth Garfield develops a wide-ranging approach to the history of Brazil itself. The story begins with guarana as the pre-Columbian cultivar of the Satere-Mawe people in the Lower Amazon region, where it figured centrally in the Indigenous nation's origin stories, dietary regimes, and communal ceremonies. During subsequent centuries of Portuguese colonialism and Brazilian rule, guarana was reformulated by settlers, scientists, folklorists, food technologists, and marketers. Whether in search of pleasure, profits, professional distinction, or patriotic markers, promoters imparted new meanings and uses to guarana. Today, it is the namesake ingredient of a multibillion-dollar soft drink industry and a beloved national symbol. Guarana's journey elucidates human impacts on Amazonian ecosystems; the circulation of knowledge, goods, and power; and the promise of modernity in Latin America's largest nation. For Garfield, the beverage's cross-cultural history reveals not only the structuring of inequalities in Brazil but also the mythmaking and ordering of social practices that constitute so-called traditional and modern societies.

Many of us have dog-eared copies of Mastering the Art of French Cooking in our kitchens or fondly remember watching episodes of The French Chef, but what was behind the enormous appeal of this ungainly, unlikely woman, who became a superstar in midlife and changed our approach to food and cooking forever? In the spirit of The Gospel According to Coco Chanel and How Georgia Became O'Keeffe, Julia Child Rules dissects the life of the sunny, unpretentious chef, author, cooking show star, and bon vivant, with an eye towards learning how we, too, can savor life. With her characteristic wit and flair, Karen Karbo takes us for a spin through Julia's life: from her idyllic childhood in California to her confusing young adulthood in New York; her years working for the OSS in Sri Lanka; her world class love affairs with Paris and Paul Child; and her decades as America's beloved French chef. Karbo weaves in her own personal experiences and stops for important life lessons along the way: how to live by your whims, make the world your oyster, live happily married, work hard, and enjoy a life of full immersion. It celebrates Julia's indomitable spirit and irrepressible joy, giving readers a taste of what it means to master the art of living.

A critical meditation of the iconic 24-7 roadside chain and its place in the southern imaginary Waffle House has long been touted as an icon of the American South. The restaurant's consistent foregrounding as a resonant symbol of regional character proves relevant for understanding much about the people, events, and foodways shaping the sociopolitical contours of today's Bible Belt. Whether approached as a comedic punchline on the Internet, television, and other popular media or elevated as a genuine touchstone of messy American modernity, Waffle House, its employees, and everyday clientele do much to transcend such one-dimensional characterizations, earning distinction in ways that regularly go unsung. Smothered and Covered: Waffle House and the Southern Imaginary is the first book to socioculturally assess the chain within the field of contemporary food studies. In this groundbreaking work, Ty Matejowsky argues that Waffle House's often beleaguered public persona is informed by various complexities and contradictions. Critically unpacking the iconic eatery from a less reductive perspective offers readers a more realistic and nuanced portrait of Waffle House, shedding light on how it both reflects and influences a prevailing southern imaginary-an amorphous and sometimes conflicting collection of images, ideas, attitudes, practices, linguistic accents, histories, and fantasies that frames understandings about a vibrant if also paradoxical geographic region. Matejowsky discusses Waffle House's roots in established southern foodways and traces the chain's development from a lunch-counter restaurant that emerged across the South. He also considers Waffle House's place in American and southern popular culture, highlighting its myriad depictions in music, television, film, fiction, stand-up comedy, and sports. Altogether, Matejowsky deftly and persuasively demonstrates how Waffle House serves as a microcosm of today's South with all the accolades and criticisms this distinction entails.

This unique and easy-to-use layman's reference takes the mystery out of the bewildering array of health and labeling information that faces us every time we go to a grocery or health food store. Using this simple guide to the most important food elements and additives, readers can find out everything the average person needs to know to make healthy choices in eating and diet supplementation.

Eileen Renders has pulled together a practical reference that boils down essential information from research studies, her own ongoing work in the field, and standard dietary and chemical references. Each topic is covered in a separate alphabetized chapter. In one chapter the author lists and describes all the additives that you will commonly see on labels or that may be used without labeling -- including additives used to preserve, condition, or "beautify", those that are proved or suspected to be harmful, as well as those that are benign or even beneficial. She devotes a chapter to processed foods that have been largely stripped of nutritional value and suggests tasty, nutritious substitutes. Several chapters provide information on nutrients -- their functions, typical deficiencies, and generally accepted therapeutic qualities. Chapters on amino acids, vitamins and minerals with trace minerals), oils and essential fatty acids, enzymes, and antioxidents are included. Food sources of these various nutrients are considered in a separate chapter, as are dietary supplements. Offering quick authoritative answers in plain language and an easy-to-use format, Renders' book is he only up-to-date reference that covers all these important topics under one cover. It will simplify life for anyone concernedwith planning tasty nutritious meals and insuring a healthy diet.

The future is sausage-shaped! The sausage is one of mankind's first-ever designed food items. A paragon of efficient butchery, it was designed to make the most of animal protein in times of scarcity, and dates back as far as 3300 BC. Today, the sausage remains a cornerstone of our food culture. England alone has over 470 different types of breakfast sausages. Now, according to the Food and Agriculture Organization (FAO), we are facing a serious shortage of protein-rich food. Meat, in particular, will be scarce. One reason for this is over-consumption: in today's world, we simply consume too many animal products. So can we look to the sausage to provide a solution once again, in order to reduce the consumption of meat? Can the use of new ingredients replace the meat and increase the diversity of our diets? To answer these questions, a chef of molecular gastronomy, a master butcher and a designer have teamed up to look into sausage production techniques and potential new ingredients--like insects, nuts and legumes--to create the "future sausage." This book takes the reader on a journey through all the building blocks of a sausage and presents lesser-known ingredients, carefully selected for their "future potential."

Food is magical, not just because of the amazing tastes, flavours and aromas but also for the magical properties it holds. The magic starts with the choice of food to use, be added in whilst you are preparing and cooking then the magic unfolds as people enjoy your food. Dishes can be created for specific intents, moon phases, and rituals, to celebrate sabbats or just to bring the magic into your family meal. Many food ingredients can also be used very successfully in magical workings in the form of offerings, medicine pouches, witches bottles and poppets. Let's work magic into your cooking...

In this delightful sequel to her bestseller Tender at the Bone, Ruth Reichl returns with more tales of love, life, and marvelous meals. Comfort Me with Apples picks up Reichl's story in 1978, when she puts down her chef's toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Through it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her favorite recipes while also sharing the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend.

Best Food Book of 2014 by The Atlantic Looking at the historic Italian American community of East Harlem in the 1920s and 30s, Simone Cinotto recreates the bustling world of Italian life in New York City and demonstrates how food was at the center of the lives of immigrants and their children. From generational conflicts resolved around the family table to a vibrant food-based economy of ethnic producers, importers, and restaurateurs, food was essential to the creation of an Italian American identity. Italian American foods offered not only sustenance but also powerful narratives of community and difference, tradition and innovation as immigrants made their way through a city divided by class conflict, ethnic hostility, and racialized inequalities. Drawing on a vast array of resources including fascinating, rarely explored primary documents and fresh approaches in the study of consumer culture, Cinotto argues that Italian immigrants created a distinctive culture of food as a symbolic response to the needs of immigrant life, from the struggle for personal and group identity to the pursuit of social and economic power. Adding a transnational dimension to the study of Italian American foodways, Cinotto recasts Italian American food culture as an American "invention" resonant with traces of tradition.

'Funny, informative, a love poem to all that's great in British cooking ... from the humble cheese sandwich, through fish and chips and curry, to the ubiquitous Sunday roast ... Part Nigel Slater, part Bill Bryson, and wholly delicious' Michael Simkins, Mail on Sunday A journey through British food, from the acclaimed author of The Apple Orchard In Britain, we have always had an awkward relationship with food. We've been told for so long that we are terrible cooks and yet when someone with a clipboard asks us what the best things are about being British, our traditional food and drink are more important than the monarchy and at least as significant as our landscape and national monuments in defining a collective notion of who we are. Taking nine archetypically British dishes - Pie and Peas, A Cheese Sandwich, Fish and Chips, Spag Bol, Devonshire Cream Tea, Curry, The Full English, The Sunday Roast and a Crumble with Custard - and enjoying them in their most typical settings, Pete Brown examines just how fundamental food is to our sense of identity, perhaps even our sense of pride, and the ways in which we understand our place in the world.

Be Well Prepared and Well Fed! With all the uncertainty in the world today, there is peace in preparing. In an emergency, you don't want to depend on a grocery store or government agency to feed your family. Storing food assures your family's self-sufficiency year-round and benefits your budget when you plan correctly. This in-depth, nuts-and-bolts guide to storing food teaches you a variety of food storage methods that you can customize to meet your family's unique circumstances including family size, tastes, ages, health concerns, income, and living conditions. This is not a generic manual on stocking dehydrated meals that have ten-year shelf lives. It's the guide to storing foods your family loves so you can eat well no matter what challenges life throws at you. Inside you'll find: Food-storage options for 72-hour emergency kits, short-term emergencies and long-term survival. Food-storage planning methods that incorporate the foods and meals your family loves. Tips for how to maintain balance and variety in your food storage. Budget-friendly ways to purchase food for storage. Easy and practical ideas for cooking with food in storage so nothing expires or goes to waste. Organization and storage methods for easy food store maintenance. Water storage and purification methods. Canning, freezing and dehydrating methods to preserve food you produce at home. Storing food gives you the freedom to stretch your income in tight-budget months, pack quick meals for short-notice trips, and create healthy meals without constantly going to the grocery store. Plus your stored food is available if you do experience an emergency power outage, natural disaster, long-term illness or job loss. Let this guide help you start building your self-sufficiency and food storage today.

50 stunning postcards featuring Wendy MacNaughton’s beloved illustrations from Samin Nosrat’s New York Times bestselling phenomenon Salt, Fat, Acid, Heat, the inspiration for the hit Netflix series—perfect for sending, collecting, decorating your home or office, or using as gift tags

Salt, Fat, Acid, Heat was an instant New York Times bestseller, launching Samin Nosrat to culinary superstardom and introducing illustrator Wendy MacNaughton to a smitten national audience.

Now fans can share Samin and Wendy’s vibrant, warm, and whimsical work with friends or simply enjoy curating and displaying them at home or in the office. Housed in a keepsake box reminiscent of a recipe box, these dazzling postcards are arranged in four tabbed sections: salt, fat, acid, and heat.

Vegetables are more than just food for humans: they've been characters, companions, and even protagonists throughout history. "How Carrots Won the Trojan War" is a delightful collection of little-known stories about the origins, legends, and historical significance of 23 of the world's most popular vegetables. Curious cooks, devoted gardeners, and casual readers alike will be fascinated by the far-fetched tales of their favourite foods' pasts. Readers will discover why Roman gladiators were massaged with onion juice before battle, how celery contributed to Casanova's conquests, how peas almost poisoned General Washington, why some seventeenth-century turnips were considered degenerate, and, of course, how carrots helped the Greeks win the Trojan War (hint: carrots enabled the soldiers to stay inside the Trojan horse without a break).

In "Alphabet for Gourmets," M.F.K. Fisher arranges a selection of her essays in a whimsical way that reveals the breadth and depth of her passion. From A for (dining) alone to Z for Zakuski, "a Russian hors d'oeuvre," Fisher alights on both longtime obsessions and idiosyncratic digressions. As usual, she liberates her readers from caution and slavish adherence to culinary tradition-- and salts her writings with a healthy dose of humor.

A captivating collection that celebrates the wonderful recipes from the Betty Crocker archives in a package that appeals to the modern cook? Betty Crocker Lost Recipes is the ultimate treasure for the most devoted Betty Crocker fans, as well as cooks who are interested in recipes with a retro/nostalgic twist. Eighty percent of the book includes tried-and-true recipes that simply aren't in today's cooking repertoire--mainly from-scratch recipes that are hard to find. Twenty percent is a fun look back at some of the cooking customs of the past that may not be worth repeating, but are worth remembering. Features include ideas like "How to Throw a Hawaiian Tiki Party," and the robust introductory pages contain interesting stories, anecdotes, and artwork from Betty Crocker's history. Recipes are carefully curated to ensure that they are still relevant, achievable, and made with available ingredients--think Beef Stroganoff, Chicken a la King, Waldorf Salad, and Chiffon Cake. These lost recipes are ready to grace the tables of a whole new generation of cooks.

In seinem neuen BA1/4chlein "Das Little Black Book vom Rum" beschAftigt sich Arno GAnsmantel mit der neuesten Lieblingsspirituose. Rum ist mittlerweile aus jeder gutsortierten (Haus-)Bar nicht mehr wegzudenken. Jahrelang vorrangig als Bestandteil von Kuchen oder zusammen mit Cola verwendet, nimmt die Zahl der RumgenieA er - gern auch pur - stetig zu. Arno GAnsmantel liefert allerlei Wissenswertes A1/4ber den Herstellprozess, historische HintergrA1/4nde, Regionen und LAnder, wo Rum gebrannt wird, sowie Rummarken und -genuss. Ein kleines, feines Buch fA1/4r alle Liebhaber der karibischen KAstlichkeit!