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The Elephant Walk Cookbook
Presents the traditional cooking of Cambodia for the American table, including 150 recipes--Cover.
To Cambodia with Love
From a tarantula brunch in the remote Cambodian countryside to a spiritual encounter with the god Vishnu in the National Museum in Phnom Penh, "To Cambodia with Love" contains more than 50 personal, passionate essays from travelers. Full-color photographs throughout.
The Truth about Baked Beans
Forages through New England’s most famous foods for the truth behind the region’s culinary myths Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution—while pointedly ignoring the foods cooked...
Global Meatballs
It's easy to think of the meatball as three things: Italian, covered with red sauce and served with spaghetti. It's iconic. The reality, though, is that meatballs could be considered an international phenomenon, inspiring creative dishes around the globe! Swedes love their sweet and sour meatballs. French North Africans enjoy fragrant boulettes in their tagine. Chinese hot pots often feature fish balls. Vegans even have meat-less meatballs! The possibilities are endless.Global Meatballs highlights these possibilities by introducing traditional recipes and pairing them with lots of creative variants. You will be encouraged to experiment and learn the techniques you need to perfect your own meatball recipe! Whether interested in comfort cooking, ethnic cuisine, or simply meatballs, this book is sure to make you into a meatball expert!
Reflections of a Culture Broker
Is culture brokered like stocks, real estate, or marriage? In this engaging book, Richard Kurin shows that cultures are also mediated and indeed brokered by countries, organizations, communities, and individuals -- all with their own vision of the truth and varying abilities to impose it on others. Drawing on his diverse experiences in producing exhibitions and public programs, Kurin challenges culture brokers -- defined broadly to include museum professionals, film-makers, journalists, festival producers, and scholars of many disciplines -- to reveal more clearly the nature of their interpretations, to envision the ways in which their messages can "play" to different audiences, and to bette...
Food in Time and Place
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food culturesÑfrom ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
National Union Catalog
Includes entries for maps and atlases.
