This book (hardcover) is part of the TREDITION CLASSICS. It contains classical literature works from over two thousand years. Most of these titles have been out of print and off the bookstore shelves for decades. The book series is intended to preserve the cultural legacy and to promote the timeless works of classical literature. Readers of a TREDITION CLASSICS book support the mission to save many of the amazing works of world literature from oblivion. With this series, tredition intends to make thousands of international literature classics available in printed format again - worldwide.

At once a memoir, a celebration of French-inspired cooking, and a tribute to the wild, Dining with Elephants invites you to taste not just the meals but the magic of a life lived close to nature.

When Françoise traded Parisian comforts for Zululand, she had no idea her kitchen would one day be shared with elephants, cheeky monkeys, and the occasional snake. What began as a rundown farmhouse became Thula Thula Private Game Reserve – a place where hospitality and conservation entwine in the most unexpected ways.

This book blends mouth-watering recipes with tales of life alongside a cast of mischievous creatures who regularly gatecrash the dinner table. From baboons in the swimming pool to elephants sampling the vegetable garden, each story captures the chaos, humour, and deep lessons of living with the wild.

Alongside, Françoise shares the inventive, resourceful dishes created with her Zulu kitchen team.

Dining with Elephants is not your ordinary cookbook. It’s a feast of stories and flavours from the heart of the African bush, where French cuisine meets wild adventure.

From Canton Restaurant to Panda Express takes readers on a compelling journey from the California Gold Rush to the present, letting readers witness both the profusion of Chinese restaurants across the United States and the evolution of many distinct American-Chinese iconic dishes from chop suey to General Tso's chicken. Along the way, historian Haiming Liu explains how the immigrants adapted their traditional food to suit local palates, and gives readers a taste of Chinese cuisine embedded in the bittersweet story of Chinese Americans. Treating food as a social history, Liu explores why Chinese food changed and how it has influenced American culinary culture, and how Chinese restaurants have become places where shared ethnic identity is affirmed - not only for Chinese immigrants but also for American Jews. The book also includes a look at national chains like P. F. Chang's and a consideration of how Chinese food culture continues to spread around the globe. Drawing from hundreds of historical and contemporary newspaper reports, journal articles, and writings on food in both English and Chinese, From Canton Restaurant to Panda Express represents a groundbreaking piece of scholarly research. It can be enjoyed equally as a fascinating set of stories about Chinese migration, cultural negotiation, race and ethnicity, diverse flavored Chinese cuisine and its share in American food market today.