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Brazil
The largest nation in South America, Brazil is home to vast rain forests, pristine tropical beaches, and the world's largest river, the Amazon. This book explores the nation's distinct regional cuisine, and explains how Amerindian, European and African contributions have come together to form modern Brazilian cookery. More than 130 recipes range from Feijoada, the Brazilian national dish, to lesser-known delicacies such as Shrimp and Bread Pudding, Crab Soup and Banana Brittle. Also included are suggested menus, a list of ingredient sources, and a glossary of Brazilian culinary terms. The author has travelled extensively throughout the Portuguese-speaking world. She developed a love for Brazilian cooking when she lived in Brazil in the 1960s.
Sweet Hands
Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad's cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. A British colony from 1779 until 1962, during those years Trinidad & Tobago's population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former African slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. The book includes these dishes, as well as many others, including Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer. Also included are fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake. Beautiful photographs! by Jean-Paul Vellotti bring this beautiful island nation and its unique cuisine to life.
Secrets of Colombian Cooking
Colombia is a country of vast exotic culinary creations and diverse territories that range from the Caribbean Sea to the Pacific Ocean, producing a plentiful variety of seafood; to the Amazon, Magdelena and Cauca rivers that bathe its soils with fertility; and to the Andean mountains that present coller climates. The author travelled throughout these regions to collect the most authentic dishes. With over 175 recipes and a glossary of ingredients, cooks will become acquainted with many of Colombia's indienous foods, such as cilantro, tamarind, tree tomatoes, gooseberries and sweet and hot peppers.
Theorising the Ibero-American Atlantic
Theorising the Ibero-American Atlantic offers a fresh look at the Atlantic turn in Ibero-American Studies. Taking the criticisms launched at Atlantic Studies as a starting point, contributors query and explore the viability of the Ibero-American Atlantic as a framework of research. Their essays take stock of theories, methodologies, debates and trends in recent scholarship, and set down pathways for future research. As a result, the contributions in this volume establish the historical reality of the Ibero-American Atlantic as well as its tremendous value for scholarship. Contributors are Vanda Anastácio, Francisco Bethencourt, Harald E. Braun, David Brookshaw, Jorge Cañizares-Esguerra, Daniela Flesler, Andrew Ginger, Eliga Gould, David Graizbord, Thomas Harrington, Luis Martín-Cabrera, José C. Moya, Mauricio Nieto Olarte, Joan Ramon Resina, N. Michelle Shepherd, Lisa Vollendorf and Grady C. Wray.
Aprovecho
This is a celebration of the food and culture of the Us-Mexico border region. This comprehensive book contains over 250 recipes -- from enchiladas, quesadillas, and margaritas to more exotic delights like Cactus Salad (Ensalada de Nopalitos), Lobster and Tequila (Langosta y Tequila), and Watermelon Sorbet. Also included are special sections that relate popular legends, a glossary of chillies and cooking terms, and a Mexican pantry list.
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Cuisines of Portuguese Encounters
In the sixteenth century, Portuguese navigators circled the globe, conquering new lands to build one of history's largest empires, and at the same time carrying and introducing crops, food products, and a variety of culinary cultures to all corners of the earth. Fueled by the curiosity of a cultural anthropologist and world traveler, this fascinating collection of 279 recipes is the first cookbook to encompass the entire Portuguese-speaking world and explain how Portugal and its former colonies influenced each other's cooking traditions. The author also explores the impact of the Moors and Sephardic Jews, who added unique contributions to the culinary history of the Portuguese empire.
Argentina Cooks!
Collects 190 recipes for Argentine foods, grouped in nine regions, and includes a look at ingredients and techniques, comments on the country's landscape, history, traditions, and culture, and discussion of Argentine wines.
Third Culture Cuisine in Asia: Fusion, Tradition, and the Future of Food
Third Culture Cuisine in Asia: Fusion, Tradition, and the Future of Food is an enthralling journey into the heart of Asia’s evolving culinary landscape, where heritage, migration, and innovation converge to create bold new flavors. From the bustling streets of Bangkok to the modern fusion kitchens of Tokyo and the multicultural food markets of Singapore, this book delves into how Asia’s rich tapestry of cultures has birthed a new wave of cuisine that transcends borders and traditions. Discover the stories of visionary chefs who are pioneering dishes that blend old and new, seamlessly combining regional recipes with global influences. Explore how traditional flavors meet contemporary tech...
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