Mexico A Culinary Quest

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Mexico A Culinary Quest

Author : Hossein Amirsadeghi
ISBN : 0500970823
Genre :
File Size : 74.24 MB
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A journey through Mexico's culinary scene, from historical origins to the modern-day food landscape

Study Abroad And The Quest For An Anti Tourism Experience

Author : John J Bodinger de Uriarte
ISBN : 9781498583275
Genre :
File Size : 84.17 MB
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Study Abroad and the Quest for an Anti-Tourism Experience examines the intersections and contradictions of study abroad and tourism, investigating how current study abroad practices engage with the promises of global citizenship. Contributors draw from their substantial experience in designing and running study abroad programs.

Culinary Tourism

Author : Lucy M. Long
ISBN : 0813122929
Genre : Cooking
File Size : 27.25 MB
Format : PDF, ePub
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Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book's contributors examine the many intersections of food, culture and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication. Editor Lucy explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also show how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances for adventurous eating.
Category: Cooking

Food Across Borders

Author : Matt Garcia
ISBN : 9780813592008
Genre : Cooking
File Size : 20.1 MB
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The act of eating defines and redefines borders. What constitutes “American” in our cuisine has always depended on a liberal crossing of borders, from “the line in the sand” that separates Mexico and the United States, to the grassland boundary with Canada, to the imagined divide in our collective minds between “our” food and “their” food. Immigrant workers have introduced new cuisines and ways of cooking that force the nation to question the boundaries between “us” and “them.” The stories told in Food Across Borders highlight the contiguity between the intimate decisions we make as individuals concerning what we eat and the social and geopolitical processes we enact to secure nourishment, territory, and belonging. Published in cooperation with the William P. Clements Center for Southwest Studies, Southern Methodist University..
Category: Cooking

Food Health And Culture In Latino Los Angeles

Author : Sarah Portnoy
ISBN : 9781442251304
Genre : Cooking
File Size : 65.51 MB
Format : PDF
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Contemporary Los Angeles can increasingly be considered a part of Latin America. Only 200 miles from the border with Mexico, it has the largest, most diverse population of Latinos in the United States—and reportedly the second largest population of Mexicans outside of Mexico City. It also has one of the most diverse representations of Latino gastronomy in the United States, featuring the cuisine of nearly every region of Mexico, countries such as Peru, Argentina, Guatemala and El Salvador, as well as an incredible variety of Asian-Latin fusion cuisine. Despite the expansion of Latino cuisine's popularity in Los Angeles and the celebrity of many Latino chefs, there is a stark divide between what is available at restaurants and food trucks and what is available to many low-income, urban Latinos who live in food deserts. In these areas, access to healthy, affordable, culturally appropriate foods is a daily challenge. Food-related diseases, particularly diabetes and obesity, plague these communities. In the face of this crisis, grassroots organizations, policy-makers and local residents are working to improve access and affordability through a growing embrace of traditional cuisine, an emergent interest in the farm-to-table movement, and the work of local organizations. Angelinos are creating alternatives to the industrial food system that offer hope for Latino food culture and health in Los Angeles and beyond. This book provides an overview of contemporary L.A.’s Latino food culture, introducing some of the most important chefs in the Latino food scene, and discussing the history and impact of Latino street food on culinary variety in Los Angeles. Along with food culture, the book also discusses alternative sources of healthy food for low-income communities: farmers markets, community and school gardens, urban farms, and new neighborhood markets that work to address the inequalities in access and affordability for Latino residents. By making the connection between Latino food culture and the Latino communities’ food related health issues, this study approaches the issue from a unique perspective.
Category: Cooking

Culinary Art And Anthropology

Author : Joy Adapon
ISBN : 9781847886064
Genre : Social Science
File Size : 32.4 MB
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Culinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavour using an original interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. The integral role and concept of 'flavour' in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. Women's work and local festive occasions are examined against a background of material on professional chefs who reproduce 'traditional' Mexican cooking in restaurant settings. Including recipes to allow readers to practise the art of Mexican cooking, Culinary Art and Anthropology offers a sensual, theoretically sophisticated model for understanding food anthropologically. It will appeal to social scientists, food lovers, and those interested in the growing fields of food studies and the anthropology of the senses.
Category: Social Science


Author :
ISBN : PSU:000056194470
Genre : Automobile travel
File Size : 37.29 MB
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Category: Automobile travel

When In Mexico Do As The Mexicans Do

Author : Herb Kernecker
ISBN : 0844227838
Genre : Travel
File Size : 60.65 MB
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Never feel like a stranger in Mexico again! What is an appropriate gift for a child on November 2? What is the proper way to address people you meet for the first time? All these answers and more can be found in When in Mexico, Do As the Mexicans Do, a fun and intriguing book that teaches you about Mexico's culture, language, and people. It features 120 intriguing multiple-choice questions that are cross-referenced to fascinating articles on pop culture, customs, behavior, history, consumer trends, literature, tourist sights, business, language, and more. Also included are key terms and useful expressions, informative charts, and websites for further reference.
Category: Travel

Membership Directory

Author : American Chamber of Commerce of Mexico
ISBN : UCSD:31822025391194
Genre : Industries
File Size : 51.17 MB
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Category: Industries

Culinary Trends

Author :
ISBN : CORNELL:31924095721647
Genre : Cooking
File Size : 28.15 MB
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Category: Cooking

The Oxford Encyclopedia Of Food And Drink In America

Author : Andrew F. Smith
ISBN : UOM:39015063201936
Genre : Cooking
File Size : 84.63 MB
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"Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches."--"Reference that rocks," American Libraries, May 2005.
Category: Cooking

Food Arts

Author :
ISBN : CORNELL:31924095722025
Genre : Food industry and trade
File Size : 55.88 MB
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Category: Food industry and trade

Where Our Food Comes From

Author : Gary Paul Nabhan
ISBN : UOM:39015082701551
Genre : Biography & Autobiography
File Size : 41.21 MB
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The future of our food depends on seeds in orchards and fields the world over. In 1943, one of the first to recognize this fact, botanist Nikolay Vavilov, lay dying of starvation in a Soviet prison. But in the years before Stalin jailed him as a scapegoat, Vavilov had traveled over five continents, collecting hundreds of thousands of seeds in an effort to outline the ancient centers of agricultural diversity and guard against widespread hunger. Now, another remarkable scientist--and vivid storyteller--has retraced his footsteps. Here, Gary Paul Nabhan weaves together Vavilov's extraordinary story with his own expeditions to Earth's richest agricultural landscapes and the cultures that tend them. In his travels, Nabhan shows how climate change, free trade policies, genetic engineering, and loss of traditional knowledge are threatening our food supply. But he also shows what resilient farmers and scientists in many regions are doing to save the remaining living riches of our world.--From publisher description.
Category: Biography & Autobiography

Milwaukee Magazine

Author :
ISBN : WISC:89065945560
Genre : Milwaukee (Wis.)
File Size : 56.85 MB
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Category: Milwaukee (Wis.)

Book Review Digest

Author :
ISBN : UOM:39015078261917
Genre : Bibliography
File Size : 25.56 MB
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Category: Bibliography

Food Wine

Author :
ISBN : CORNELL:31924095675389
Genre : Cooking
File Size : 35.37 MB
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Category: Cooking


Author :
ISBN : UOM:39015024661475
Genre :
File Size : 27.16 MB
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Author : John McQuaid
ISBN : 9781451685022
Genre : Psychology
File Size : 31.22 MB
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“A fascinating blend of culinary history and the science of taste” (Publishers Weekly, starred review), from the first bite taken by our ancestors to ongoing scientific advances in taste and today’s “foodie” revolution. Can’t resist the creamy smoothness of butter? Blame Darwinian natural selection. Crave the immediate zing of sweets? They bathe your brain in a seductive high. Enjoy the savory flavors of grilled meat? So did your ancestor Homo erectus. Coffee? You had to overcome your hardwired aversion to its hint of bitterness and learn to like it. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not only on the experience of french fries and foie gras, but on the mysterious interplay of body, brain, and mind. Reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Pulitzer Prize-winning journalist John McQuaid tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. Tasty explains why children have bizarre and stubborn tastes, how the invention of cooking changed our brains and physiology, why artificial sweeteners never taste quite right, why name brands really do taste better, how a 100,000-year-old walkabout by early humans is responsible for George H.W. Bush’s broccoli-hatred, why “supertasters” like salt, and why “nontasters” are more likely to be alcoholics. “A fascinating story with a beginning some half a billion years ago…McQuaid’s tale is about science, but also about culture, history and, one senses, our future” (Scientific American). Tasty offers a delicious smorgasbord of where taste originated and where it’s going—and why it changes by the day.
Category: Psychology