The Return of Traditional Food
Title | The Return of Traditional Food PDF eBook |
Author | Patricia Lysaght |
Publisher | |
Pages | 311 |
Release | 2013 |
Genre | |
ISBN | 9789172673571 |
Innovations in Traditional Foods
Title | Innovations in Traditional Foods PDF eBook |
Author | Charis Michel Galanakis |
Publisher | Woodhead Publishing |
Pages | 0 |
Release | 2019-01-16 |
Genre | Technology & Engineering |
ISBN | 9780128148877 |
Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market.
Eating the Landscape
Title | Eating the Landscape PDF eBook |
Author | Enrique Salm—n |
Publisher | University of Arizona Press |
Pages | 185 |
Release | 2012-05-01 |
Genre | Cooking |
ISBN | 0816530114 |
Examines historical and cultural knowledge of traditional Indigenous foodways that are rooted in an understanding of environmental stewardship.
Returning to Tradition
Title | Returning to Tradition PDF eBook |
Author | M. Herbert Danzger |
Publisher | Yale University Press |
Pages | 392 |
Release | 1989-04-26 |
Genre | Religion |
ISBN | 9780300105599 |
An outstanding book, original, well written, and incisive. It will become the point of departure for all other research in the area.-William B. Helmreich, author of The World of the Yeshiva Danzger's volume treats a subject that is both fascinating and complex. Especially noteworthy is his exploration of an inclusionary strain in Orthodox Jewish life that is often overlooked by sociologists and other contemporary observers.-Norman Lamm, Yeshiva University The issues raised in this book are critical for our times.-Rabbi Shlomo Riskin, Founding Rabbi, Lincoln Square Synagogue In a clear and lucid style, he examines the reasons for return, the schools established by Orthodox Judaism to deal with this return, and the values and conflicts thus engendered.-Library Journal If one were to select the most important of the books on baalei teshuvah, 'returnees to Judaism, ' the choice would clearly be Danzger's Returning to Tradition. This book goes far beyond the work of Janet Aviad and others. It offers the reader a clear, unified, and comprehensive approach to understanding the world of the baal teshuvah.It is based on many years of careful research into that community, both in Israel and in the United States. The author is intimately familiar with the ins and outs of the group he has chosen to study. He knows where they hang out, what their problems are, and the diversity of backgrounds from which they originate...First rate.-William B. Helmreich, American Jewish Histor
Innovations in Traditional Foods
Title | Innovations in Traditional Foods PDF eBook |
Author | Charis Michel Galanakis |
Publisher | Woodhead Publishing |
Pages | 348 |
Release | 2019-01-09 |
Genre | Technology & Engineering |
ISBN | 0128148888 |
Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market. Addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences Provides a reference supporting technological advances, product development improvements, and potential positioning in the traditional food market Contains coverage of various food categories, including fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, and milk and dairy products
Slow Food
Title | Slow Food PDF eBook |
Author | Carlo Petrini |
Publisher | Columbia University Press |
Pages | 185 |
Release | 2003-05-14 |
Genre | Cooking |
ISBN | 0231502370 |
Take a breath.... Read slowly. How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food? For most of us, our enjoyment of food has fallen victim to the frenetic pace of our lives and to our increasing estrangement, in a complex commercial economy, from the natural processes by which food is grown and produced. Packaged, artificial, and unhealthful, fast food is only the most dramatic example of the degradation of food in our lives, and of the deeper threats to our cultural, political, and environmental well-being. In 1986, Carlo Petrini decided to resist the steady march of fast food and all that it represents when he organized a protest against the building of a McDonald's near the Spanish Steps in Rome. Armed with bowls of penne, Petrini and his supporters spawned a phenomenon. Three years later Petrini founded the International Slow Food Movement, renouncing not only fast food but also the overall pace of the "fast life." Issuing a manifesto, the Movement called for the safeguarding of local economies, the preservation of indigenous gastronomic traditions, and the creation of a new kind of ecologically aware consumerism committed to sustainability. On a practical level, it advocates a return to traditional recipes, locally grown foods and wines, and eating as a social event. Today, with a magazine, Web site, and over 75,000 followers organized into local "convivia," or chapters, Slow Food is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food. Slow Food not only recalls the origins, first steps, and international expansion of the movement from the perspective of its founder, it is also a powerful expression of the organization's goal of engendering social reform through the transformation of our attitudes about food and eating. As Newsweek described it, the Slow Food movement has now become the basis for an alternative to the American rat race, the inspiration for "a kinder and gentler capitalism." Linger a while then, with the story of what Alice Waters in her Foreword calls "this Delicious Revolution," and rediscover the pleasures of the good life.
Cuisine and Empire
Title | Cuisine and Empire PDF eBook |
Author | Rachel Laudan |
Publisher | Univ of California Press |
Pages | 488 |
Release | 2015-04-03 |
Genre | Cooking |
ISBN | 0520286316 |
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.