Street Food

Everything You Need to Know about Open-air Stands, Carts & Food Trucks Across the Globe

Author: Colleen Taylor Sen,Bruce Kraig

Publisher: Agate Surrey

ISBN: 9781572842236

Category: Cooking

Page: 608

View: 2157

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Based on Street food around the world, published by ABC-CLIO in 2013, without the recipes and no longer organized as a reference book.
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Food Cultures of the United States: Recipes, Customs, and Issues

Author: Bruce Kraig

Publisher: ABC-CLIO

ISBN: 1440866597

Category: Cooking

Page: 229

View: 863

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This comprehensive volume examines the history of American food culture and cuisine today, from staple ingredients to dietary concerns. Everyday, without realizing it, Americans plan their days around food—what to make for dinner, where to meet for brunch, what to bring to a party. As a nation of immigrants, the U.S. has food and foodways that few countries in the world have. This addition to the Global Kitchen series examines all aspects of food culture in the United States, from the early Colonial period and Native American influences on the new immigrants' food to the modern era. The volume opens with a Chronology that looks at United States history and significant food events. Coverage then dives deep into the history of food in the U.S., and is followed by a chapter on influential ingredients in American cooking. Chapters break down American cuisine into appetizers and side dishes, main dishes, and desserts, looking at typical meals and flavors that characterize it. Additional chapters examine food eaten during holidays and on special occasions, street food and snacks, and restauarants. A final chapter looks at issues and dietary concerns. Recipes round out each chapter. Provides a comprehensive view of dishes that Americans eat and drink at all times of day and night Examines how American food reflects the country's immigrant origins Addresses problems in food production, nutrition, and practices in light of major changes in environments and society A Chronology provides an at-a-glance look at food history in the United States Recipes accompany each chapter, perfect for student readers and general audiences to try out at home Sidebars help to illuminate the text, providing anecdotal "fun facts" about food in American culture
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The Chicago Food Encyclopedia

Author: Carol Haddix,Bruce Kraig

Publisher: University of Illinois Press

ISBN: 025209977X

Category: Cooking

Page: 352

View: 6863

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The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.
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Cuba Diaries

Author: Isadora Tattlin

Publisher: Random House

ISBN: 1448127564

Category: Travel

Page: 352

View: 4448

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The face of modern-day Cuba is in many respects still frozen in the 1950s, with its classic American cars, horse-drawn carriages and colonial Spanish architecture. In a country where taxi drivers earn more than doctors, understanding Cuba is a compelling but never-ending task. In the early 1990s, after the fall of the Berlin Wall, Cuba was plunged into crisis. Having been subsidized by the Soviet Union to the tune of $3 million a day, the country's economy entered freefall. The ban on the US dollar was lifted, the floodgates of tourism opened and the salaries of Cubans in contact with foreigners went into orbit. Into Castro's fortress of dollar-fuelled hedonism and communist austerity came the American wife of a European energy consultant posted to Havana, and their two small children. Isadora Tattlin befriended Cubans from all walks of life, gave dozens of parties - even Fidel Castro came to dinner! - and kept a daily diary. The result is a remarkable testimony to a unique period in Cuba's history when el triunfo de la revolucion was beginning to clash with the powerful lure of multinational consumerism.
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