Saveur


Book Description




Food Lovers' Guide to Rhode Island


Book Description

Food Lovers' Guides Indispensable handbooks to local gastronomic delights The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Engagingly written by local authorities, they are a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: • Food festivals and culinary events • Farmers markets and farm stands • Specialty food shops • Places to pick your own produce • One-of-a-kind restaurants and landmark eateries • Recipes using local ingredients and traditions • The best wineries and brewpubs







Understanding Natural Flavors


Book Description

There has been increasing interest in recent years in the concept and production of natural foods. Advertising claims that food is natural, without additives or artificial ingredients, have taken on great importance in marketing. Consumption of food that can be considered natural is currently central to the sophisticated lifestyle. However, there is only a limited published literature on what constitutes natural food flavours. Much of the flavour and fragrance industry has worked on development of synthetic or 'nature-identical' flavours which represent a chemist's simu lation of the natural character. As marketing claims become more strident it is necessary to gain a better understanding of natural food flavours in order to safeguard food quality and for prevention of fraud. There have been great advances recently in analytical chemistry, and partly as a result of this progress there seems to be a never-ending increase in the number of volatile compounds identified in foods. Unfortunately, this has not always been matched by an equal increase in the understanding of how these volatile compounds arise, or how they contribute to the sensation which we call flavour. Throughout the development of Western society, quality of food, particularly flavour, has been highly regarded. The amateur or professional cook with the skills to optimize and maintain standards in flavour has been held in the highest respect.




Molecular Gastronomy


Book Description

French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cooking and eating.




The Nourishing Traditions Cookbook for Children


Book Description

The long awaited children s version of the best-selling cookbook Nourishing Traditions."




Latinos in a Changing Society


Book Description

Given the importance of Latino issues in the current social and economic times, the publication of Latinos in a Changing Society is both timely and prescient in its contributions to the current discourse of how Latinos are being influenced by U.S. norms and culture and how Latinos are also affecting U.S. society. This volume contributes to our need for comprehensive analysis of how Latin communities compare and contrast with other underserved groups. It also examines how changes are taking place within specific Latino groups particularly between first and second generation Cubans, returning Puerto Ricans, Dominican poverty, and emergent Mexican leaders in the New England area. The opportunities that Latinos and dominant mainstream interests share are identified in this volume, but so are the many areas in need of change. In this current atmosphere of anger and suspicion toward immigrants, this volume presents an analytical perspective that is too often absent from politically motivated debates about Latinos and their role in a changing society. Undocumented immigrants are often portrayed as people who come to this country to take advantage of a generous welfare system contributing little to the economic and social development of the country. This volume critically examines issues such as the Latino commitment to labor participation, the ways that Latino parents engage in schools and in their communities, health access and social programs, the policing concerns within the Latino community, the academic adjustments made by Latino college students as well as the educational opportunities that exist for Latinos across the country. Unlike publications that seek to summarize knowledge about the Latino population in the United States, Latinos in a Changing Society provides a broader range of insights into the types of policy analysis, research, and public consciousness needed to advance the educational, social, cultural, and political participation and incorporation of Latinos in the new century. This volume critically examines such issues as the disparity in poverty among Latino groups, the lack of access to health services, the Latino commitment to labor participation, the ways that Latino parents engage in schools and in their communities, and the educational dropout rates of Latinos across the country and the underlying causes of those rates. Unlike publications that seek to summarize knowledge about the Latino population in the United States, Latinos in a Changing Society provides a broader range of insights into the types of policy analysis, research, and public consciousness needed to advance the educational, social, cultural, and political participation and incorporation of Latinos in the new century.




The 4-hour Chef


Book Description

Building upon Timothy Ferriss's internationally successful "4-hour" franchise, The 4-Hour Chef transforms the way we cook, eat, and learn. Featuring recipes and cooking tricks from world-renowned chefs, and interspersed with the radically counterintuitive advice Ferriss's fans have come to expect, The 4-Hour Chef is a practical but unusual guide to mastering food and cooking, whether you are a seasoned pro or a blank-slate novice.




Eating My Way Through Italy


Book Description

"After a lifetime of living and eating in Rome, Elizabeth Minchilli is an expert on the city's cuisine. While she's proud to share everything she knows about Rome, she now wants to show her devoted readers that the rest of Italy is a culinary treasure trove just waiting to be explored. Far from being a monolithic gastronomic culture, each region of Italy offers its own specialties. While fava beans mean one thing in Rome, they mean an entirely different thing in Puglia. Risotto in a Roman trattoria? Don't even consider it. Visit Venice and not eat cichetti? Unthinkable. Eating My Way Through Italy, celebrates the differences in the world's favorite cuisine"--Provided by publisher.