The Ethnic Food Lover's Companion


Book Description

Nowhere is America's rich ethnic and cultural diversity more apparent than in its restaurants. Every city and region of the United States has a unique cultural heritage - whether it's Cuban, Thai, Spanish, Italian, Indian, French or German - reflected in its dining choices. So what do you order in an ethnic restaurant, and how do you eat? The Ethnic Food Lover's Companion provides all the information you need to make every ethnic dining experience a pleasant and memorable one. In this book you will find information about what to expect in any type of ethnic restaurant; detail profiles of each ethnic cuisine, including key ingredients, spices and methods of preparation; cultural tips to put you at ease with the customs and etiquette of each cuisine; representative dishes of each cuisine defined and described; recommended complete meals from appetizer through dessert and easy recipes you can prepare at home.




The New Food Lover's Companion


Book Description

"Essential for anyone who talks, eats, or thinks about food." —Bev Bennett, Chicago Sun-Times The New Food Lover's Companion is an indispensable resource for everyone from home cooks to culinary professionals. This widely praised and highly esteemed reference guide has been updated with new information to reflect the way we eat in today's world, taking into account our healthier lifestyles and more diverse palates, including: Over 500 new cultural listings, including Korean, Persian, and South American additions Definitions and explanations for cooking tools and techniques A microwave oven conversion chart An extensive breakdown of food labels and nutritional facts Suggestions for substituting recipe ingredients Among the myriad of foods and culinary subjects defined and explained are meat cuts, breads, pastas, and literally everything else related to good food and enjoyable dining—a veritable food bible for the novice home-cook, culinary student, or the self-proclaimed foodie. The New Food Lover's Companion is a reference guide—not a cookbook—but it includes hundreds of cooking tips plus an extensive bibliography of recommended cookbooks. More than 7,200 entries plus line art are included in this seminal work. "As thick and satisfying as a well-stuffed sandwich." —The New York Times




The Professional Chef


Book Description

"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.




Travel and Tourism Public Relations


Book Description

The opening chapter explains the recent growth of industry PR, and travel & tourism news coverage which today focuses on the considerable economic benefits of the industry. Additionally, it reviews the leading news media that covers the industry, the primary PR tools and audiences, and details the factors leading to PR's new prominence across the industry. It also provides informative sidebars with lists of key industry print media, top travel agencies, plus a Travel Industry Association of America case study of a post-9/11/2001 campaign to restore American confidence in travelling. It also includes a composite definition of PR, and tells how PR is a discipline distinctively different from publicity, propaganda, advertising, and marketing. The author notes how, over the past decade due to economic conditions, PR in many cases has been integrated with marketing communications and played an important role in both strategic and tactical marketing activities. Following this overview, the ensuing five chapters examine communications model specifics that are of special importance to the industry's major sectors: hotels/lodging establishments; restaurants; tourist attractions/destinations; and transportation services. Each of these sectors have their own special messages, PR tools, and audiences. For example, meeting planners and travel agents are of most importance to hotels, while travel agents are of little importance to airlines and restaurants. Also included is a chapter about what travel employers should understand about PR The chapters will be followed by appendices that will include: The top 30 U.S. Travel & Tourism Professional/Trade Associations; and the Leading U.S. Travel & Tourism Universities.




The Food Lover's Companion to Portland


Book Description

The first comprehensive guide of its kind to the Portland area, this book reveals the inside scoop on a blossoming culinary mecca.




The Shared-Meal Revolution


Book Description

Does your current mealtime routine consist of eating on the run, picking up fast food at the drive-through, or grabbing food cafeteria style? Do the members of your household dash away from the kitchen each night and gobble a microwave meal alone in their rooms? Are you too overwhelmed at the end of your day to make a meal with your family or loved ones happen? The Shared-Meal Revolution: How to Reclaim Balance and Connection in a Fragmented World through Sharing Meals with Family and Friends by popular blogger and writer Carol Archambeault offers the help we need. The book takes the reader through the steps of understanding, planning, implementing, and sustaining a shared-meal practice. It contains valuable research about the many benefits of sharing meals, helpful resources, and easy-to-use post-chapter exercises, allowing readers to develop a shared-meal plan to fit their lives. In this eye-opening examination of a vital, yet neglected, American ritual, Archambeault proposes that when we abandon the shared-meal experience, we starve ourselves of the connection that is as necessary to our survival as the actual food we eat. Through Archambeaults collection of research of the many developmental benefits sharing meals affects (social, psychological, physical, cultural, spiritual, academic, and creative) and her relatable personal experiences, readers are provided with the tools they need to create their own shared-meal plan. We are desperate to feel closeness with our children, spouses, family, and friends and would welcome a strategy that will help us address a host of distractions that deter us from gathering together for a meal. The Shared-Meal Revolution explains how we can help reverse the forces of modern culture that promote alienation and rebuild meaningful connection through sharing meals. The book is for everyoneparents, families, couples, and single peopleto learn how to reclaim mealtimes, leading to a more joyful and balanced life.




World Food


Book Description

This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.




Italian American Pentecostalism and the Struggle for Religious Identity


Book Description

While many established forms of Christianity have seen significant decline in recent decades, Pentecostals are currently one of the fastest growing religious groups across the world. This book examines the roots, inception, and expansion of Pentecostalism among Italian Americans to demonstrate how Pentecostalism moves so freely through widely varying cultures. The book begins with a survey of the origins and early shaping forces of Italian American Pentecostalism. It charts its birth among immigrants in Chicago as well as the initial expansion fuelled by the convergence of folk-Catholic, Reformed evangelical, and Holiness sources. The book goes on to explain how internal and external pressures demanded structure, leading to the founding of the Christian Church of North America in 1927. Paralleling this development was the emergence of the Italian District of the Assemblies of God, the Assemblee di Dio in Italia (Assemblies of God in Italy), the Canadian Assemblies of God, and formidable denominations in Brazil and Argentina. In the closing chapters, based on analysis of key theological loci and in lieu of contemporary developments, the future prospects of the movement are laid out and assessed. This book provides a purview into the religious lives of an underexamined, but culturally significant group in America. As such, it will be of great interest to scholars of Pentecostalism, Religious Studies and Religious History, as well as Migrations Studies and Cultural Studies in America




Savoring Gotham


Book Description

When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.




200 Surefire Ways to Eat Well and Feel Better


Book Description

A collection of common-sense healthy choices in eating and lifestyle that you can make throughout the day.