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Grape, Olive, Pig

Author : Matt Goulding

Publisher : HarperCollins

Page : 239 pages

File Size : 24,39 MB

Release : 2016-11-15

Category : Cooking

ISBN : 0062394142

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Book Description

Winner of the 2017 IACP Award: Literary or Historical Food Writing Gourmand World Cookbook Award Winner: Culinary Travel Amazon Best Book of November (2016): Cookbooks, Food and Wine Financial Times Best Books of 2017: Food and Travel "Goulding is pioneering a new type of writing about food. His last book, Rice, Noodle, Fish,took an immersive approach to Japan that combined travel, social observation and food lore. His new book on Spain offers little cooking advice but an inquisitive foodie intellectual's experience." (Financial Times) Crafted in the same “refreshing” (AP), “inspirational” (Publishers Weekly) and “impeccably observed” (Eater.com) style that drove Rice, Noodle, Fish, Roads & Kingdoms again presents a book that will change the way readers eat and travel abroad. The second in their series of unexpected and delightful gastro-tourism books, Grape, Olive, Pig is a deeply personal exploration of a country where eating and living are inextricably linked. As Anthony Bourdain said: “Any reasonable, sentient person who looks to Spain, comes to Spain, eats in Spain, drinks in Spain, they’re gonna fall in love. Otherwise, there’s something deeply wrong with you.” Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia. Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.



Innovative Production Strategies for High-Quality, Traditional Pig Products

Author : Giovanna Martelli

Publisher : MDPI

Page : 204 pages

File Size : 22,65 MB

Release : 2021-09-10

Category : Science

ISBN : 3036514007

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Book Description

In a number of European countries (e.g., Spain, Italy, France, Portugal, Slovenia, Croatia, Poland), a portion of the pig sector is aimed at the production of traditional and certified products (e.g., PDO—Protected Designation of Origin, PGI—Protected Geographical Indication). Dry-cured ham is probably the most famous traditional pork product; however, typical pork products are produced in (and exported to) many countries worldwide. The meat used for producing these high-quality delicacies needs to be suitable for seasoning and dry-curing, and these characteristics are the result of complex interactions between the animal (breed, genotype, rearing condition, feeding regime, age and weight at slaughter, etc.) and the environment, without disregarding the importance of ethical attributes such as animal welfare and the environmental impact. This Special Issue focuses on all the innovative production strategies for pigs intended for high-quality, typical productions (in term of higher sustainability of the whole production chain, improvement of animal welfare, innovative feeding and farming techniques, reduction in environmental impact, improvement in meat and fat quality, etc.), with emphasis on PDOs, PGIs, and other recognized production schemes, and it is aimed at providing new insights for a wide range of stakeholders from different countries.



Making the Middle Republic

Author : Seth Bernard

Publisher : Cambridge University Press

Page : 355 pages

File Size : 26,38 MB

Release : 2023-04-27

Category : History

ISBN : 1009327984

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Book Description

Showcases new approaches that reveal the remarkable transformation of Roman and Italian societies during the Middle Republican period.



Mycotoxins in Foodstuffs

Author : Martin Weidenbörner

Publisher : Springer Science & Business Media

Page : 513 pages

File Size : 46,61 MB

Release : 2007-12-26

Category : Technology & Engineering

ISBN : 0387736891

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Book Description

An indispensable reference, this book provides an overview of the main mycotoxins in food. It is the first complete reference dedicated to toxin producing fungi in foodstuff. The book lists the degree of contamination, concentration of the toxins, and the country of origin and/or detection for each case of contamination presented in the book. Moreover, the book discusses whether a foodstuff is predisposed for mycotoxin contamination. It is written for professionals in the food industry, agriculture, control agencies, food processing, food chemistry, microbiology, and mycology.



The 100 Best Volunteer Vacations to Enrich Your Life

Author : Pam Grout

Publisher : National Geographic Books

Page : 292 pages

File Size : 31,42 MB

Release : 2009

Category : Social Science

ISBN : 9781426204593

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Book Description

Provides a broad spectrum of volunteering possibilities, spanning six continents and a hundred different opportunities ranging from archaeology and tourism to humanitarian aid and conservation.



Culinary Technology of the Ancient Near East

Author : Jill L. Baker

Publisher : Taylor & Francis

Page : 260 pages

File Size : 29,38 MB

Release : 2024-10-28

Category : History

ISBN : 1040183514

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Book Description

Culinary Technology of the Ancient Near East discusses the technical aspects of meal preparation, cooking, and baking in the ancient Near East, exploring a wide range of topics including kitchens, cooking equipment, cooking and baking vessels, and serving and eating utensils. Chapters explore and describe the culinary technologies and techniques employed by the peoples of the ancient Near East from the Neolithic to the Early Roman period, considering their unique and pioneering contributions to the development and evolution of gastronomic devices and apparatus and highlighting some of the foods prepared by them, recognizing their application and influence in contemporary cooking and baking. Baker brings together in a single volume what is known about the culinary technology of the ancient Near East based on the archaeological, textual, historic, and scientific data drawn from a wide range of studies and discusses this data in terms of its cultural, historic, and socio-economic context. She emphasizes these technologies as the foundation upon which modern culinary technology is based and applies relevant ancient techniques to modern systems. Overall, the volume acknowledges the ingenuity of the ancient mind in order to understand their culinary technology, which in turn helps us better understand our own and apply these, and new, ideas to the present and future. This is a fascinating study suitable for students and scholars working on food and households in the ancient Near East, as well as those working on the history of food, cooking and dining, and the history of technology more broadly.



Trinacria, 'An Island Outside Time'

Author : Christopher Prescott

Publisher : Oxbow Books

Page : 666 pages

File Size : 14,84 MB

Release : 2021-05-12

Category : Social Science

ISBN : 1789255929

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Book Description

Trinacria, the ancient name for Sicily extending back to Homeric Greek, has understandably been the focus of decades of archaeological research. Recognizing Sicily’s rich prehistory and pivotal role in the history of the Mediterranean, Sebastiano Tusa - professor, head of heritage agencies and councillor for Cultural Heritage for the Sicilian Region - promoted the exploration of the island’s heritage through international collaboration. His decades of fostering research initiatives not only produced rich archaeological results spanning the Palaeolithic to the modern era but brought scholars from a range of schools and disciplines to work together in Sicily. Through his efforts, uniquely productive methodological, theoretical and interpretative networks were created. Their impact extends far beyond Sicily and Italy. To highlight these networks and their results, the Institutum Romanum Finlandiae, the Swedish Institute in Rome, the Norwegian Institute in Rome, the British School at Rome and the Assessorato dei Beni Culturali of Sicily, with generous support from the Swedish Riksbankens Jubileumsfond, assembled this anthology of papers. The aim is to present a selection of the work of and results from contemporary, multi-national research projects in Sicily. The collaboration between the Sicilian and international partners, often in an interdisciplinary framework, has generated important results and perspectives. The articles in this volume present research projects from throughout the island. The core of the articles is concerned with the Archaic through to the Roman period, but diachronic studies also trace lines back to the Stone Age and up to the contemporary era. A range of methods and sources are explored, thus creating an up-to-date volume that is a referential gateway to contemporary Sicilian archaeology.



The Giant's Thumb

Author : Aleister Crowley

Publisher : Mandrake Press

Page : 362 pages

File Size : 32,69 MB

Release : 1992

Category : Poetry

ISBN :

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Pesticide Residues in Food, 1995

Author : Food and Agriculture Organization of the United Nations

Publisher : Food & Agriculture Org.

Page : 718 pages

File Size : 38,64 MB

Release : 1996

Category : Food contamination

ISBN : 9789251038680

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How to Be

Author : Adam Nicolson

Publisher : Farrar, Straus and Giroux

Page : 268 pages

File Size : 50,86 MB

Release : 2023-10-17

Category : History

ISBN : 0374610118

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Book Description

Nicolson crafts a geography of the ancient world and a brilliant exploration of our connections to the past. What is the nature of things? What is justice? How can I be myself? How should we treat each other? Before the Greeks, the idea of the world was dominated by god-kings and their priests. Twenty-five hundred years ago, in a succession of small eastern Mediterranean harbor cities, a few heroic men and women decided to cast off mental subservience and apply their own thinking minds to the conundrums of life. These great innovators shaped the beginnings of western philosophy. Through the questioning voyager Odysseus, Homer explored how we might navigate our way through the world. Heraclitus, in Ephesus, was the first to consider the interrelatedness of things. Xenophanes of Colophon was the first champion of civility. On the Aegean island of Lesbos, the early lyric poets Sappho and Alcaeus asked themselves, “How can I be true to myself?” On Samos, Pythagoras imagined an everlasting soul and took his ideas to Italy, where they flowered again in surprising and radical forms. The award-winning writer Adam Nicolson travels with us through this transforming world and asks what light these ancient thinkers can throw on our deepest preconceptions. Enhanced with maps, photographs, and artwork, How to Be is an expedition into early ideas. Nicolson takes us to the dawn of investigative thought and makes the fundamental questions of the ancient philosophers new again. What are the principles of the physical world? How can we be good in it? And why do we continue to ask these questions? It is an enthralling, exhilarating journey.