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Food of Greece
From Simon & Schuster, Vilma Liacouras Chantiles' The Food of Greece includes the food, folkways, and travel across the mainlands and islands of Greece. The Greek national character is reflected in recipes for favorite gourmet and common dishes from appetizers and soups to fruits, nuts, and desserts. The Food of Greece
Ionian
Now celebrating its eleventh edition, Ionian has once again been thoroughly updated with new photos and plans. Covering the coast and islands southwards from Corfu to Finakounda and eastwards to Mesolongion, this much-loved guide contains more detail of many of the smaller anchorages and harbours than are comprehensively covered in Rod Heikell’s Greek Waters Pilot. Like its companions West Aegean and East Aegean, Ionian is ideal for charterers and flotilla sailors who are onboard for a relatively short time, but also for longer term cruisers on their own yachts who are looking for additional pilotage and background information for this popular cruising ground. As with all the Heikell guide...
We Are What We Eat
Ghulam Bombaywala sells bagels in Houston. Demetrios dishes up pizza in Connecticut. The Wangs serve tacos in Los Angeles. How ethnicity has influenced American eating habits—and thus, the make-up and direction of the American cultural mainstream—is the story told in We Are What We Eat. It is a complex tale of ethnic mingling and borrowing, of entrepreneurship and connoisseurship, of food as a social and political symbol and weapon—and a thoroughly entertaining history of our culinary tradition of multiculturalism. The story of successive generations of Americans experimenting with their new neighbors’ foods highlights the marketplace as an important arena for defining and expressing...
Teach Me Dreams
One day in 1698, Robert Pyle of Pennsylvania decided to buy a black slave. The next night he dreamed of a steep ladder to heaven that he felt he could not climb because he carried a black pot. In the dream, a man told him the ladder was the light of Jesus Christ and would bear any whose faith held strong; otherwise, the climber would fall. Pyle woke that morning positive that he should eschew slaves and slavery, having equated the pot with the slave he wished to buy. In fact, so acutely did this dream awaken him to his sins that he became a dynamic advocate of liberation. This dream literally changed his outlook and his life. Teach Me Dreams delves into the dream world of ordinary Americans ...
Greeks of Vancouver
An examination of the unparalleled retention of cultural traditions by Greek immigrants in the Kitsilano region of Vancouver, British Columbia.
Fashion, Retailing and a Bygone Era
A look back into the publication, Women's Wear Daily, by seven former editors.
The Poetics and Politics of the Desert
This study explores the ways in which the desert, as topographical space and cultural presence, shaped and reshaped concepts and images of America. Once a territory outside the geopolitical and cultural borders of the United States, the deserts of the West and Southwest have since emerged as canonical American landscapes. Drawing on the critical concepts of American studies and on questions and problems raised in recent debates on ecocriticism, The Poetics and Politics of the Desert investigates the spatial rhetoric of America as it developed in view of arid landscapes since the mid-nineteenth century. Gersdorf argues that the integration of the desert into America catered to the entire spectrum of ideological and political responses to the history and culture of the US, maintaining that the Americanization of this landscape was and continues to be staged within the idiomatic parameters and in reaction to the discursive authority of four spatial metaphors: garden, wilderness, Orient, and heterotopia.
Eating at Home
This book contains more than 350 recipes in all categories of cuisine. These have been collected, distilled and refined over the past forty years by Professor James B. Gerhart of the University of Washington, Department of Physics, an avid cook and gourmet whose skill and judgment in domestic food preparation is legendary among family and friends. A detailed bibliography citing nearly a hundred sources is provided. (When was the last time you saw a cookbook with a bibliography?) Dr. Gerhart states in the preface, the included recipes "...are based on the recipes cited in each case, but they are modified to fit my taste, to simplify them, to adapt them to Seattle's excellent market. Many of the sources are not easily accessible. Some recipes come from friends. A few are original." Plentiful help and practical advice is provided throughout, making this an especially good book for novice cooks. An index comprising 19 pages is included, and this is available to preview among the sample pages at www.lulu.com.
Travelers' Tales Greece
"True stories by Paul Theroux, Caroline Alexander, Lawrence Durrell, Patricia Storace, Robert D. Kaplan, Henry Miller, and many more"--Cover.
Chinese Food and Foodways in Southeast Asia and Beyond
Chinese cuisine has had a deep impact on culinary traditions in Southeast Asia, where the lack of certain ingredients and access to new ingredients along with the culinary knowledge of local people led Chinese migrants to modify traditional dishes and to invent new foods. This process brought the cuisine of southern China, considered by some writers to be "the finest in the world," into contact with a wide range of local and global cuisines and ingredients. When Chinese from Southeast Asia moved on to other parts of the world, they brought these variants of Chinese food with them, completing a cycle of culinary reproduction, localization and invention, and globalization. The process does not...
