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The Taste of Portugal
A revelatory collection of mouthwatering recipes and fascinating anecdotes about the singular cuisine and storied history of Portugal. Revised and updated, this authoritative and fascinating cookbook traces the legacy of Portugal’s culinary excellence from medieval to modern times through a collection of recipes that are unforgettable, accessible, and completely authentic—all interwoven with a rich pageant of historical context. From simple and wholesome peasant fare to elaborate celebratory meals, ingredients include salt cod (bacalhau) in all its myriad variations, cumin and oranges redolent of the country’s voyaging past, and green coriander as the cuisine’s main flavoring herb. A vibrant Mediterranean cuisine alive with a vast global influence, poet and journalist Edite Vieira brings classic and modern Portuguese recipes to the modern dining experience.
The Taste of Portugal
Very unfairly, the cuisine of Portugal remains largely unknown outside Portuguese-speaking communities. Perhaps it is presumed to be too much a poor relation of Spanish food to be worth exploring. If so, it is a pity, for, as Edite Vieira demonstrates in her classic The Taste of Portugal--now reissued by Grub Street--it retains a distinctive, vibrant identity. Among the very interesting characteristics of Portuguese food are the presence, uniquely in Europe, of fresh herb coriander as a flavoring, a most imaginative use of clams and what almost amounts to a mania for salt cod. The Taste of Portugal gives a wonderfully rounded picture of this robust and fascinating cuisine, with its bread-hea...
The Taste of Portugal
Edite Vieira traces the rich legacy of her country's culinary excellence from medieval through to modern times and includes traditional recipes to suit all tastes and occasions, from simple and wholesome peasant fare to elaborate celebratory meals. Specialities include sea-food dishes, stews and honey and almond sweets. Dishes suitable for vegetarians are also included.
Food on the Move
The Oxford Symposium on Food and Cookery has been held annually since 1981. This volume of more than 40 essays presented in 1996 includes pieces on food suitable for travelling, food written about by travel writers and travellers, and food that has itself travelled from its place of origin. The topics range from the domestication of western food in Japan, cooking on board ship in the 17th and 18th centuries, the transmission of the Arabic culinary tradition to medieval England, the influence of travel writers on modern Australian cooking, and the travels of the peanut.
Cooks & Other People
None
The great leap forward: The marketing of banking services in China
Inhaltsangabe:Abstract: Generally speaking, economic growth is closely related to the efficiency of a country s financial markets. That is, the more varied the investment alternatives by which economic resources can flow within a country and between countries, the more efficient the financial market. This efficiency leads to a higher level of capital formation, and improved capital utilisation, thereby increasing the utility of both savers and borrowers and promoting economic growth. In line with its transition to a market economy China has, amongst other reforms, embarked on a reform of its financial system, transforming its one-bank monopoly into an integrated system of many banks and othe...
Look and Feel
(Prospect Books 1994)
Lisbon
A guide to the history and culture of Lisbon.
The Rough Guide to Lisbon
Lisbon's gentle pace and almost provincial feeling belie its position as one of Europe's most Cosmopolitan cities. This guide begins by showing the reader the traditional life of the city's historic neighbourhoods, then goes on to review the most contemporary bars and nightspots.
