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The Essential Goa Cookbook
The spicy, succulent seafood of Goa is as famous as the golden beaches and lush landscape of this premier tourist destination of India. Traditionally, the Goan staple was fish curry and rice, but under Portuguese influence there developed a distinctive cuisine that combined the flavours of Indian and European cooking with local ingredients being used to approximate the authentic Portuguese taste. So fish and meat pies were baked with slit green chillies, assado or roast was cooked with cinnamon and peppercorns, pao or bread was fermented with toddy, and the famous baked bol was made with coconut and semolina. This innovated, largely non-vegetarian cuisine, was offset by the traditional and no less sumptuous vegetarian creations from the Konkan coastland, rich with coconut and spice. This cookbook showcases an entire range of Goan food, with special attention to fish, prawn, pork and chicken.
Anthropocene Ecologies of Food
Anthropocene Ecologies of Food provides a detailed exploration of cross-cultural aspects of food production, culinary practices, and their ecological underpinning in culture. The authors draw connections between humans and the entire process of global food production, focusing on the broad implications these processes have within the geographical and cultural context of India. Each chapter analyzes and critiques existing agricultural/food practices, and representations of aspects of food through various media (such as film, literature, and new media) as they relate to global issues generally and Indian contexts specifically, correcting the omission of analyses focused on the Global South in virtually all of the work that has been done on "Anthropocene ecologies of food." This unique volume employs an ecocritical framework that connects food with the land, in physical and virtual communities, and the book as a whole interrogates the meanings and implications of the Anthropocene itself.
Cod
From Viking fisheries to Portuguese bacalao and beyond, a delectable and informative journey through cod fact, cuisine, and lore. This is the first culinary history of a truly remarkable fish. Elisabeth Townsend follows cod around the globe, showing how its pursuit began with the Vikings, and exploring its influence on human affairs ever since. The book looks at the different ways cod has been caught, cooked, and eaten, often by the descendants of explorers, enslaved people, and traders. Cod examines the fish in the myths and legends of the North Atlantic, the West Indies, South America, West and Southeast Africa, and across the Indian Ocean to the Far East. It is a fascinating journey through cod fact and lore and features delectable historical and contemporary recipes that showcase the myriad ways cod can be consumed.
Twelfth International Seaweed Symposium
Proceedings of the Twelfth International Seaweed Symposium, held in São Paulo, Brazil, July 27-August, 1986.
Lonely Planet Goa & Mumbai
Lonely Planet: The world's leading travel guide publisher Lonely Planet Goa & Mumbai is your passport to the most relevant, up-to-date advice on what to see and skip, and what hidden discoveries await you. Explore Mumbai's Victorian colonial-era architecture, poke around the boutiques and book shops of Panaji, or tour one of Ponda's spice farms; all with your trusted travel companion. Get to the heart of Goa and Mumbai and begin your journey now! Inside Lonely Planet Goa & Mumbai Travel Guide: Colour maps and images throughout Highlights and itineraries help you tailor your trip to your personal needs and interests Insider tips to save time and money and get around like a local, avoiding cro...
Essential Goa Cookbook
Over two hundred recipes from one of the best coastal cuisines of India The spicy, succulent seafood of Goa is as famous as the golden beaches and lush landscape of this premier tourist destination of India. Traditionally, the Goan staple was fish curry and rice but under Portuguese influence there developed a distinctive cuisine that combined the flavours of Indian and European cooking, with local ingredients being used to approximate the authentic Portuguese taste. So fish and meat pies were baked with slit green chillies, assado or roast was cooked with cinnamon and peppercorns, pao or bread was fermented with toddy, and the famous baked bol was made with coconut and semolina. This innova...
Completely Perfect
'A gift for anyone who is learning to cook' Diana Henry, Sunday Telegraph How can I make deliciously squidgy chocolate brownies? Is there a fool-proof way to poach an egg? Does washing mushrooms really spoil them? What's the secret of perfect pastry? Could a glass of milk turn a good bolognese into a great one? Felicity Cloake has rigorously tried and tested recipes from all the greats - from Nigella Lawson and Delia Smith to Nigel Slater and Heston Blumenthal - to create the perfect version of hundreds of classic dishes. Completely Perfect pulls together the best of those essential recipes, from the perfect beef wellington to the perfect poached egg. Never again will you have to rifle throu...
International Approaches to Professional Development for Mathematics Teachers
Schools everywhere are being confronted with evolving learning and teaching paradigms that call into question a number of traditional math teaching techniques. These changes demand serious reflection on how to support frontline educators in developing their teaching skills. Alternative approaches to professional development have been established worldwide that support teacher education and contribute to professional development that is informed by practice, created for practice and refined in practice. This volume provides a rich portrait of these emergent strategies in the professional development of math teachers, bridging the divide between theory and practice. Written by researchers around the world, the contributions examine innovative approaches to the professional development of math teachers in different countries. Many of these approaches take into account the practitioner’s point of view and are fundamentally rooted in the context of the classroom.
Rev Bras Biol
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