Ethnic American Cooking: Recipes for Living in a New World is much more than a cookbook. It contains recipes from almost every nationality or ethnicity residing in the US and includes a brief introduction to understanding how those recipes represent that group's food culture. It illustrates the ways in which recipes, like identities, are fluid, adapting to new ingredients, tastes, and circumsta…
This new edition of Coomaraswamy's classic book, considered his most important work on the philosophy of art, includes all of the revisions Coomaraswamy had wanted to add to the original edition.
The infant city called The Clearing was a bald patch amid a stuttering wood. The Clearing was no booming metropolis; no destination for gastrotourists; no career-changer for ardent chefs — just awkward, palsied steps toward Victorian gentility. In the decades before the remaining trees were scraped from the landscape, Portland's wood was still a verdant breadbasket, overflowing with huckleber…
This fascinating edited collection of art historian Titus Burckhardt''s most important writings on Hindu, Buddhist, and Taoist art is lavishly illustrated with 140 superb examples of Oriental art, architecture, statuary, and painting.
If you are interested in pepper--its provenance, history, taste, and uses—then this is a book for you. J.E. Barth recounts the fascinating history of pepper from ancient times through the present and traces the challenges at each step of the pepper supply chain as it make its way from the growers to the kitchens and dining tables around the world. He covers quality assessment, storage, proces…
Known as an expert on Islam, Sufism, and Islamic arts & crafts, Burckhardt presents in-depth analyses of seminal examples of Islamic architecture, from Spain and Morocco to Persia and India. He examines Koranic calligraphy and illumination, arabesque, carpets and rugs, Persian miniatures, and much more while making illuminating comparisons with Christian, Hindu, and Buddhist art. Beautifully il…
Food at Sea: Shipboard Cuisine from Ancient to Modern Times traces the preservation, preparation, and consumption of food at sea, over a period of several thousand years, and in a variety of cultures. The book traces the development of cooking aboard in ancient and medieval times, through the development of seafaring traditions of storing and preparing food on the world's seas and oceans. Follo…
In Seljuk Cuisine, Omur Akkor looks at the cuisine of one of the earliest empires to come to Anatolia, the Seljuks. Through storytelling and history-rich recipes, Akkor shows how deeply food was intertwined with everyday life during the Seljuk period. Akkor's narration provides a window into what the Seljuks are in their dervish lodges and palaces, in their markets and homes. Then he lists many…
From All the President's Men to Zodiac, some of the most compelling films of the last century have featured depictions of journalists in action. While print journalism struggles to survive, the emergence of news from social media outlets continues to expand, allowing the world to be kept informed on a second-bysecond basis. Despite attacks on journalists—both verbal and physical—a free pre…
Digging into traditional recipes in the history of Turkish cuisine, chef Omur Akkor finds dozens of healthy dessert recipes that utilize fruits, honey, and natural sugars instead of the unhealthy refined sugars so prominently used today. Part of a series from the award-winning Chef Omur, this book includes healthy twists on old favorites, including rice pudding, carrot cake, and Turkey's world-…