Cooking History Foods
Posted in Uncategorized on 05/20/2012 04:17 pm by admin
A La Cart!!! Food in the Streets of India
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Mirro 50024 Foley 2-Quart Stainless Steel Food Mill Cookware, Silver $39.99 T-Fal/Wearever 2 Qt. Food MillStainless steel construction. Great for canning applesauce and mashing potatoes. Mashes, rices, and strains. Ideal for natural and healthy food preparation…. |
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Chef’s Planet PrepTaxi – Stainless Steel Food Scoop $8.95 Eliminate messy spills and dropped foods. The PrepTaxi Food Scoop allows you to effortlessly scoop and transfer up to 3 cups of sliced, diced and chopped vegetables, meats and poultry from cutting board to saute pan or bowl….. |
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18Th C French Kitchen Photo Mugs Several cooks work in a French kitchen to prepare and bake pies and pastry, a hare and a bird pie of some kind, perhaps pigeon …. |
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Good Eats: The Complete First Season $40.00 Good Eats with Alton Brown is the most fun you can have watching TV while still learning something. It’s cooking meets chemistry meets science class meets recess. Mix in his quirky personality and random jabs at pop culture, and you have great TV. Or, as Alton would say, Good Eats. Disc 1: See where it all began with the first five episodes of Good Eats. “Steak Your Claim,” “This Spud’s For You,” … |
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Unwrapped, Vol. 1 $13.99 Ever wonder where the tiny marshmallows in your breakfast cereal come from? If so, we’ve got a show for you! Unwrapped goes behind the scenes to get to the nitty-gritty details and secrets behind the most famous of American foods, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and secret recipes behind lunch box treats,… |
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Great Depression Cooking with Clara (season 1) $21.99 Great Depression Cooking with Clara is the popular online cooking show created by Christopher Cannucciari and starring the 93 year old (soon to be 94) cook, Clara. In each episode Clara prepares recipes that her mother made during the Great Depression. Clara shares her stories and wisdom from the Depression as she shows you how to make simple, inexpensive and delicious meals.With over 2 million vi… |
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Sunfood Shea Butter, Raw, Wild – 8 Ounce Jar $19.95 Sunfood is excited to bring you a rare and exceptional form of one of the world’s most superior moisturizers and skin conditioners. Sunfood Shea Butter is a truly raw product produced by a women’s cooperative in Ghana, which is not only helping to bring economic stability to the villages, but is also giving the women economic power that they have not traditionally held. We offer this remarkable sh… |
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Bounty Chocolate Bars, 6-Count $7.49 Made with sumptuous moist coconut, wrapped in the creamiest of milk chocolate. Two bars per pack. Imported from England. Bounty is a chocolate bar manufactured by Mars, Incorporated and sold internationally. It has a coconut filling covered with milk chocolate (sold in a blue wrapper) or dark chocolate (sold in a red wrapper) and is one of the few chocolates to come wrapped in two individual halve… |
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Minor’s (Original Formula) Beef Base – 16 oz. $12.95 Freshly roasted USDA inspected lean beef, with natural juices. Makes a fully seasoned beef stock or broth for unlimited use in soups, sauces and gravies. Enhance the flavor and juiciness of roasts, steaks or chops by rubbing with softened Base before cooking. Use as a seasoning for Beef Stew and other hearty entrees…. |
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The Secret of Good Health-Olive Oil By Nikos and Maria Psilakis. $17.00 The Secret of Good Health – Olive Oil 150 recipes 175 pages. By Nikos and Maria Psilakis. This book will give you a great overview of the history of olive oil and some of the many ways it has been used through the centuries in addition to it being a vital food source. It goes into depth about the studies on the diet of Crete and how healthy its inhabitants are in relation to other countries. It th… |
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In Home Cooking Class $280 Enjoy a fun night with friends learning new techniques in the kitchen and enjoying delicious foods!Chef Clare Cecich, a graduate of the California Culinary Institute, will consult with you to determine the theme of your cooking class and create a menu custom suited to your interests.Choose to learn about cooking techniques ranging from:Versatile basics (vinaigrettes, risotto, roasted chicken, cobbler, etc..)ItalianVegetarianMexicanAppetizers |
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Cooking Party in Your Home $355 Your friendly and knowledgeable instructor, Chef Julie Barber, will come to your home and teach a cooking class of your choosing for you and a group of family or friends. You’ll learn new techniques, cooking tips and tricks, and work on recipes of your own choosing. At the end of your party, you’ll feast on the delicious culinary creations you’ve made.Chef Julie will consult with you prior to your Cooking Party to craft a lesson perfectly tailored to your interests. Whether your group is comprised of cooking beginners, parents who cook for the family, or experienced cooks looking to take your technique to the next level, Chef Julie will design a lesson that will be fun and tasty.This class is ideal for a group of friends who want to have a fun time bonding in the kitchen while expanding your cooking skills!About the Chef: Chef Julie Barber graduated first in her class at the National Culinary School, and has a Bachelor of Arts from the University of Michigan. Chef Julie is one of the leading personal chefs in San Diego and is dedicated to providing you healthy, fresh and utterly delicious foods using only the freshest ingredients. |
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Cooking Party In Your Home $495 Your friendly and knowledgeable instructor, Chef Mark Tafoya, will come to your home and teach a cooking class of your choosing for you and a group of family or friends. You’ll learn new techniques, cooking tips and tricks, and work on recipes of your own choosing. At the end of your party, you’ll feast of the delicious culinary creations you’ve made.Chef Mark will consult with you prior to your Cooking Party to craft a lesson perfectly tailored to your interests. Whether your group is comprised of cooking beginners, parents who cook for the family, or experienced cooks looking to take your technique to the next level, Chef Mark will design a lesson that will be fun and tasty.The lessons will be organized around a set of recipes, with each recipe serving as an example of techniques you’d like to learn or practice. Choose to learn about foods from around the world including French, Italian, Spanish, Southwestern, Thai, Vietnamese, Persian, Japanese, Greek, Moroccan and many more. Chef Mark will consult with you to customize the lesson plan to your liking, and can accommodate virtually any tastes you have.This class is ideal for a group of friends who want to have a fun time bonding in the kitchen while expanding your cooking technique.About the Chef: Chef Mark Tafoya is the co-owner and Executive Producer of the Culinary Media Network, and has been featured in the New York Times, USA Today, The Wall Street Journal, Fast Company, TheStreet.com, Time Out New York, Bon Appetit and the Fox Business Channel. Chef Tafoya, along with co-author Jennifer Iannolo, has published “The Gilded Fork: Entertaining at Home, A Year of Dinner Parties”, featuring 13 seasonal dinner party menus with recipes, wine pairing notes and chef’s tips.In addition to being an accomplished Chef, Mark Tafoya is a Yale graduate, is extremely personable, and will create a positive and relaxing evening for you and your guests. |
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In-Home Cooking Class & Wine $575 Private cooking classes are a delicious way to bring people together to share a mutual hobby or just get together for a fun evening. Your Chef will come to your home and will teach you and your guests how to create exciting new dishes in a fun and relaxed atmosphere.Select from several Class Themes covering a variety of styles of cooking. As a perfect complement to your cooking experience, your Chef will pair 4 different wines with the dishes you create.So get ready for a night you and your guests won\’t soon forget filled with delicious foods, wine and friends.About the Chef: Your Chef graduated at the top of his class from the prestigious Le Cordon Bleu Culinary Arts Program. He has served as Executive Chef at numerous award winning restaurants in both St. Louis and Dallas. In addition to being an accomplished Chef, he is a father of two, great with groups and extremely personable.Class Themes:Mediterranean in Your Backyard:Lecture #1: Warm Focaccia BruchettaLecture #2: Roast Eggplant Soup ShootersLecture #3: Farm Raised Chicken BracioleLecture #4: Roast Apple SpanikopitaFinding Local French Foods:Lecture #1: Aged Cheddar GougeresLecture #2: Puree of Onion Soup ShootersLecture #3: Roast Pork Loin RouladeLecture #4: Mini Texas Pecan TartSouthwestern Cuisine:Lecture #1: Green Chili EmpanadasLecture #2: Tortilla Soup ShootersLecture #3: Black Pepper Marinated Hanger SteakLecture #4: Almond & Honey FlanUncovering Hors D\’oeurves:Lecture #1: Tomato & Mozzarella Skewers with basil pureeLecture #2: Polenta Cakes with cranberry chutneyLecture #3: Lamb brochettes with chili glazeLecture #4: Chocolate Covered Strawberries |
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Healthy Cooking Class for Groups $450 Not all health food is boring. Now it’s time for you and your friends to learn first hand how to eat and live healthier, with fun and delicious taste!You will be led by Healthy Home Chef Megan McCarthy, who will make your group feel right at home creating a fun and comfortable learning environment.These classes focus on learning about “Superfoods” – which are nature’s leading source of anti-oxidants. You’ll learn how to incorporate these wonderful foods into your everyday diet. Chef Megan will teach you a “whole days worth” of healthy eating as well as how to prepare your healthy meals quickly and easily.Begin your journey into the creative world of healthy eating and enjoy your own private cooking classes in the comfort of your own home. |
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Private Wok Star Cooking Party $1005 You will explore new foods and flavors using a lightweight cast-iron wok and learn a visual approach – No recipes! Begin your cooking party with a “Rainbow Lettuce Wrap” appetizer as you mingle with your guests.Then it’s on to the cooking! The 5 key points of stir frying will be explained and every dish chosen will illustrate a different stir-fry combination. You’ll get the scoop on Asian brands and learn to squirt, squeeze and shake your seasonings to perfection -No measuring. Armed with your new found knowledge, you can create hundreds of your own wok masterpieces.You’ll feel good helping family and friends to a healthier lifestyle. It’s all about fast, fun and flavor!Sample Menu:Rainbow lettuce with ground turkey, hoisin sauce & crunchy pumpkin seedsEasy stir fry veggies with an Asian twist Shrimp with asparagus, carrot & topped with cashewsTilapia with zucchini, squash & bell peppers in spicy brown bean sauce |
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WOOD PLANK COOKBOOK $21.98 Plank-grilled foods offer a more enhanced taste than typical barbecued fare. The result is more flavorful, moist food for the discerning grilling aficionado. Plank cooking has a rich history. In the Pacific Northwest, Native Americans used planks for cent |
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Wood Plank Cookbook $21.98 Plank-grilled foods offer a more enhanced taste than typical barbecued fare. The result is more flavorful, moist food for the discerning grilling aficionado. Plank cooking has a rich history. In the Pacific Northwest, Native Americans used planks for cent |
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Fundamentals of Cooking $150 A 4-hour long intensively interactive experience, the Fundamentals of Cooking includes an Introduction and Philosophy of Cooking, Essential Tools of the Trade, and The Building Blocks of Technique, including everything from basic knife skills to knowing which cooking process to use to achieve any number of desired outcomes. Each member of the class will have the opportunity to cook alongside Chef, so get ready to get your hands dirty! By aiding in the preparation and execution of an array of essential recipes for any cook, you’ll walk away from this class feeling confident, creative, and ready to tackle surprising new things in the kitchen.Following this intensive and hands-on course, the class will wind down just like the pros, over a glass of wine and your delicious creations! |
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Interactive Cooking Class (for 3+) $630 Do you love to cook or love the culinary arts? Here’s an opportunity to work with highly accomplished chef & food stylist Judd Servidio in your own kitchen as he conducts a demonstration and a hands-on cooking lesson.Chef Servidio will share his recipes, techniques, tips and expert advice. You’ll learn how to select the best ingredients, prepare them skillfully and create a spectacular presentation for your gourmet three-course meal.You can choose from an array of styles and dishes, and Chef will customize your interactive cooking class specifically for you and your guests. He looks forward to bringing his extensive experience, passion and innovation to this cooking experience and teaching you creative cooking techniques to implement in your daily life. |
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Cooking Class Series $145 Your cooking classes are held in a state of the art kitchen and available throughout the year. With seasonal concepts from grilling 101 to regional favorites like Asian Fusion, you are sure to find the classes to fit your desires.After each class you’ll be able to sit down and enjoy your latest edible creations!Expand your culinary repertoire with this series of cooking classes! |
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In Home Cooking Lessons $270 Are you looking for a little inspiration in the kitchen? Then look no further! For those looking for a unique way to entertain and have fun, our In Home Cooking Lessons are for you.Invite your family or friends to join you as Chef Kahlil Wyche guides you through a fun and interactive cooking lesson. Chef Kahlil will arrive with all the necessary groceries, ingredients, tools and utensils required to complete your meal.After a short discussion about the evening’s menu, you and your guests will participate in a hands-on cooking class and prepare the menu with the guidance of your chef.After your meal is complete, it’s time to sit back with your guests and enjoy the meal you’ve just prepared.What could be better than an evening of good friends, good food, and learning some great new cooking techniques!About the Chef: In addition to being an excellent chef, Chef Kahlil is extremely friendly, and is actively involved in many philanthropic endeavors and charitable organizations, including preparing over 300 meals annually on Thanksgiving and Christmas day for the homeless, senior citizens and low income families. |
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Wok Star Cooking Class $85 Experience a liberating, fun style of cooking without recipes or measuring!Begin your class with a tour the beautiful venue and mingle with the other guests. After introductions, you’ll explore Asian ingredients and learn Asian cutting techniques. The 5 key points of stir frying will be explained and every dish chosen will illustrate a different stir-fry combination. You will also get the scoop on Asian brands and where to find them.Armed with your new found knowledge you will be able to create hundreds of your own wok masterpieces. Expand your culinary horizons with this fun and interactive cooking class.The menu includes:Rainbow Lettuce WrapShrimp and Seasonal VeggiesTilapia in a Spicy Brown Bean Sauce |
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BBQ – Now You’re Cooking With… Cooking Apron by CafePress $22 now you’re cooking with grass Cooking Apron Great in the kitchen or at the BBQ, our mid-length apron provides great coverage to help keep spills and splatters off your clothes. Makes a great gift for gourmets or grill-masters. Ties at neck and waist. Two center-stitched bottom compartment pouches f |
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Cooking Grill For Magma Marine Kettle Gas Grills $44.99 Cooking Grill For Magma Marine Kettle Gas Grills . Cooking Grill (A10-017/217) for Magma Marine Kettle Gas Grills |
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Sturm Foods Lemonade Sugar Free Stick Packs 10ct Box $8.5 Sturm Foods Lemonade Sugar Free Stick Packs 10ct Box make 10 individual servings of sugarless lemonade instant drink mix by Strum Foods Cold Drink Mixes. |
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Sturm Foods Raspberry Sugar Free Stick Packs 10ct Box $8.5 Sturm Foods Raspberry Sugar Free Stick Packs 10ct Box make 10 individual servings of sugarless raspberry iced tea instant drink mix by Strum Foods Cold Drink Mixes. |
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Sturm Foods Peach Tea Sugar Free Stick Packs 10ct Box $8.5 Sturm Foods Peach Tea Sugar Free Stick Packs 10ct Box make 10 individual servings of sugarless peach iced tea instant drink mix by Strum Foods Cold Drink Mixes. |
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30 Year Delizia Balsamic Vinegar From Mussini, 2.4 Ounces $119.95 This 30 year old Mussini balsamic vinegar is recommended in combination with all gourmet foods such as fish, cooked meat, raw or cooked vegetables, cheese, sliced meats, pizzas, ice cream and any fruit. The gourmet cuisine where this outstanding balsamic vinegar can be used is limitless. Certified authentic. Prepared by Mussini in Modena, Italy, a land known worldwide for its rich history, culture and great cooking. The fertile Modena plains, where their Trebbiano and Lambrusco grapes are grown, are where the Mussini Family have been making balsamic since 1909. The Mussini Line represents the best in Modena balsamic production in terms of tradition, quality and price. All Mussini products are produced under the best of tightly controlled quality control standards. |
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50 Year Il Privilegio Balsamic Vinegar From Mussini, 2.4 Ounces $279 Mussini’s 50 year old balsamic vinegar is recommended in combination with all gourmet foods such as fish, cooked meat, raw or cooked vegetables, cheese, sliced meats, potatoes, ice cream and any fruit. A highly selected dressing that was born as a digestant, to be offered on a little spoon at the end of the meal. International famous chefs use this product on gourmet dishes such as oysters, foie gras and caviar. The gourmet cuisine where this outstanding balsamic vinegar can be used is limitless. Prepared by Mussini in Modena, Italy, a land known worldwide for its rich history, culture and great cooking. The fertile Modena plains, where their Trebbiano and Lambrusco grapes are grown, are where the Mussini Family have been making balsamic since 1909. The Mussini Line represents the best in Modena balsamic production in terms of tradition, quality and price. All Mussini products are produced under the best of tightly controlled quality control standards. Certified authentic. |
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A Taste of Ancient Rome $218.85 Modern Italians still refer to an elaborate dinner as a meal worthy of Lucullus , commemorating a Roman general famous more for culinary prowess than any apparent military skill. And our images of ancient Rome usually do include one of an outrageous feast of camel and flamingoes and nightingales’ tongues. But, as Ilaria Giacosa reminds us in this fascinating book, Romans did not eat the exotic every day. Here are the real foods of Rome – the rustic and the refined – in more than 200 tested recipes adapted for today’s kitchen. Drawing on the writings of Apicius, Cato, Martial, Petronius, Juvenal, and other observers, Giacosa recreates a 2,000-year-old cuisine, from a hearty winter soup of barley and ham to an elegant salad of truffles in an herbed vinaigrette, from appetizers to desserts. Each recipe includes the original (in Latin and translation) and a modern rendering, with substitutions for difficult-to-find ingredients. The repertoire is wide and includes along with more exotic creations solid, satisfying dishes that still grace many Italian tables: a frittata or omelet of young asparagus and sharp Romano cheese; roast chicken with leeks and a garden of green herbs; a salad with peasant bread and cracked olives; and a fresh cheese pie scented with bay and honey. You’ll find recipes for breads, porridges, and sauces, including the ever-present garum, which, Giacosa notes, is not very different from the soy and fish sauces of Asia; a guide to preserving fruits and vegetables; seasonal menus for everyday and elegant dining; and a rich social history of Roman eating, drinking, shopping, and entertaining. This is cooking before tomatoes, pasta, oranges, lemons, or even coffee enteredthe Mediterranean diet. Yet with its intriguing sweet-sour flavor combinations, its lavish use of fresh herbs and fragrant spices, and its base in whole grains and fruits and vegetables, the foods of Rome will be a revelation to serious cooks ready to create new dishes in the spirit of a |
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A Taste of Japan $3.25 In recent years, Japanese food has become a welcome part of the Western eating experience, adding a new and pleasurable dimension both to dining out and cooking at home. Yet while many Westerners have eaten Japanese food and have come to appreciate it for its attractive presentation and light, delicate flavors, relatively few are well acquainted with its origins and development, how it is traditionally served and eaten, and how it has evolved through history to fit into the life and culture of the Japanese people. In this informative and gracefully written volume, renowned author and critic Donald Richie provides a lively examination of the popular foods of Japan, including not only well-established Western favorites like sushi, tempura, and sukiyaki, but more esoteric fare (like fugu, the highly-prized blowfish that can be deadly if not prepared properly, and unagi, the delicate grilled eel that represents one of the pinnacles of Japanese cuisine). The unlikely reasons for the popularity of deep fried pork cutlets (tonkatsu) in a non-meateating culture, the special place of noodles in the Japanese food pantheon, the varieties of forms in which rice can be found, from stuffed riceballs (onigiri) to pounded cakes (mochi) – all these and more are revealed in Donald Richie’s engaging anecdotal style. Sections on Japanese pickles, sweets, sake and tea complete this captivating survey of the delights of the Japanese table. Whether you are contemplating a trip to Japan, a visit to the nearest Japanese restaurant, or a foray into cooking with Japanese ingredients yourself, these fourteen excursions into the world of Japanese food make it possible for you to approach its varied delights withconfidence, understanding and unending pleasure. |
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A Yucatan Kitchen $17.95 In this exciting new cookbook, Miller invites the adventurous cook into the kitchens of the Mayans from the Yucatan peninsula of Mexico. As an introduction for a cook who has never experienced the tastes from south of the border, this book offers everything needed to start learning. The author provides a description of what ingredients are common in Mayan foods and why, along with a list of necessary utensils and special techniques for preparation and cooking.Mayan food is rich with history. In the foreword, Miller offers a short insight into the origins of the unique Mayan flavor and continues to do so throughout the book by giving the story of each dish at the top of every page. The reader understands not only the dishis roots, but also its importance in daily life as well as special ceremonies. The variety of recipes ranges from drinks to dessert, with every course in between. Broken into convenient categories, this book provides a culinary delight for anyone, from the vegetarian Botana de Papas (Potato Appetizer), to the meat-eateris Camarones Al Coco (Coconut Shrimp). They are accessible to all levels of practice and are written in a clear, simplestyle. |
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American Indian Cooking $18.95 This handy cookbook is an enjoyable and informative guide to the rich culinary traditions of the American Indians of the Southwest. Featured are 150 authentic fruit, grain, and vegetable recipes–foods that have been prepared by generations of Apaches, Zunis, Navajos, Havasupais, Yavapais, Pimas, and Pueblos. These tasty, unique dishes include mesquite pudding, Navajo blue bread, hominy, cherry corn bread, and yucca hash. American Indian Cooking also boasts wonderfully detailed illustrations of dozens of edible wild plants and essential information on their history, use, and importance. Many of these plants can be obtained by mail; a list of mail-order sources in the back of the book allows everyone to sample and savor these distinctive, natural recipes. |
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American Regional Cooking $117.2 American Regional Cooking: A Culinary Journey examines America”s regions and cooking styles-providing an understanding of not only flavor concepts, but how cuisines have developed and evolved. A companion text to International Cooking: A Culinary Journey, this textbook follows a concise format that explains the history, topography, prevalent foods, ingredients, cooking methods, and characteristics of specific states and regions. Key Features: Over 200 tested recipes cover all segments of a complete menu, offering traditional dishes and some recipes with contemporary twists on the traditional. Additional recipes contributed by chefs Todd English, Charlie Palmer, Kathy Cary, Mark Militello, Todd Slossberg, and Peter Merriman.List of web sites for more information about the regions, history, and recipesWine pairings, accompanying photographs, and sidebars heighten students” understanding of each cuisine. |
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Appalachian Home Cooking $23.57 Mark F. Sohn”s classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. Shedding new light on Appalachia”s food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festivals, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and lists of the top Appalachian foods. Appalachian Home Cooking celebrates mountain food at its best. |
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Classical Turkish Cooking $19.99 Turkish food is one of the world”s great cuisines. Its taste and depth place it with French and Chinese; its simplicity and healthfulness rank it number one. Turkish-born Ayla Algar offers 175 recipes for this vibrant and tasty food, presented against the rich and fascinating backdrop of Turkish history and culture. Tempting recipes for kebabs, pilafs, meze (appetizers), dolmas (those delicious stuffed vegetables or vine leaves), soups, fish, manti and other pasta dishes, lamb, poultry, yogurt, bread, and traditional sweets such as baklava are introduced here to American cooks in accessible form. With its emphasis on grains, vegetables, fruits, olive oil, and other healthful foods, Turkish cooking puts a new spin on familiar ingredients and offers culinary adventure coupled with satisfying and delicious meals. |
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Curry, Callaloo & Calypso $35 ?Realizing that globalization and foreign influences could dilute her countrys local cuisine, Wendys latest culinary offering, Curry, Callaloo & Calypso: The Real Taste of Trinidad & Tobago, showcases her countrys indigenous foods by way of old and new recipes for present and future generations. In her introduction to the gastronomic delights in the pages that follow, Wendy includes a fascinating brief culinary history showing how Trinidad and Tobagos Indian, African, European and Chinese population come to be reflected in a cuisine that is bold, explosive in flavor, eclectic and addictive. Wendy Rahamut is a cookbook author, freelance food consultant and food stylist. She is also the weekly food writer for the Trinidad Guardian and is the Editor-in-Chief of Caribbean Gourmet magazine. She owns and operates the Wendy Rahamut School of Cooking, and since 1998 has hosted the long-standing weekly television cooking show, Caribbean Flavors. |
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Early American Indian Cooking $3.24 Bring interest in history to a rolling boil with this series of simple recipe books! By making foods from various time periods in U.S. history, readers will learn what those times were like. Simple text and interesting photographs present foods of the period, plus customs, family roles, everyday life, and important celebrations. Safety tips and food handling techniques are also included. Veritable feasts of information, these books are valuable resources for students and teachers alike. This series explores and supports the standards under The History of the United States: Democratic Principles and Values and People from Many Cultures Who Contributed to Its Cultural, Economic, and Political Heritage, as required by the National Standards for History. |
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Food Culture In Sub-saharan Africa $55.86 East African, notably, Ethiopian, cuisine is perhaps the most well-known in the States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves. |
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Food Culture in France $53.71 French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child’s, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in descriptions of shopping, cooking, and eating habits. All students of French culture and language and Francophiles will benefit from the overview presented here. |
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Food Is Culture $31.13 Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food& mdash; its capture, cultivation, preparation, and consumption& mdash; represents a cultural act. Even the choices made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions.Massimo Montanari begins with the invention of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari’s concise yetintellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature. |
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Food in Early Modern Europe $61.16 Rarely do we read about the roles of food in history. Yet its study offers us a humanizing look at those who lived before us. This unique book examines food’s importance during the massive evolution of Europe following the Middle Ages. It was a time when even forks and table manners were remarkable and new. Food became a cardinal concern in explorations of the New World, as well as a fundamental element of global trade. Agricultural revolution gave rise to new farming methods. Science illuminated diet and nutrition. Food historian Ken Albala has written the perfect book for students and other readers interested in the myriad aspects of food in Early Modern Europe. This book answers such questions as: Why did people toil and travel for certain foods, such as spices, when they were already surrounded by an abundance of edible plants at home? How did foods fit in the ritual life of the ordinary villager? Why were people expected to avoid meat for long periods? Why were nobles and peasants expected to eat different food than the lower classes? How did cooking methods differ from our own? This guide also includes many period recipes, never before available in English, along with evocative illustrations and a timeline. |
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Foodie Fight Rematch $22.95 Serving up all-new trivia questions, Foodie Fight is back to test everyone s culinary knowledge in the ultimate rematch! Questions cover such categories as: kitchen science, food history and geography, food culture, whole foods, shopping smarts, cooking vocabulary, ingredients, farming, fishing, gardening, and more. Kitchen Poster questions add to the fun as gamers try to identify cuts of meat, herbs, grains, vegetables, and fruit using the enclosed kitchen poster. Get ready to prove who s the smartest foodie in the kitchen! |
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International Cooking $116 Streamlined in this edition, INTERNATIONAL COOKING, 2/e looks at the world”s cuisines and how they developed and evolved. Organized by continent, each country and cuisine is explored in terms of its history, topography, cooking methods, common foods, flavorings, and general characteristics. Over 340 recipes appear in this edition and represent a variety of foods and dishes from all segments of the menu. This edition features 90 brand new recipes, three new countries and ideas for modernizing classic recipes. With an emphasis on flavor components and traditional and contemporary cookery, this edition reflects the evolving nature of world cuisine. |
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Italian 14 Year Riserva di Famiglia Balsamic Vinegar From Mussini, 3.4 Ounces $49.95 This attractive packaged 14 year aged balsamic dressing is an excellent gift and can be used, not just on common mixed salads, but on all foods such as cooked meat, fish, raw or cooked vegetables, cheese, sliced meats, ice cream and any fruit. Prepared by Mussini in Modena, Italy, a land known worldwide for its rich history, culture and great cooking. The fertile Modena plains, where their Trebbiano and Lambrusco grapes are grown, are where the Mussini Family have been making balsamic since 1909. The Mussini Line represents the best in Modena balsamic production in terms of tradition, quality and price. All Mussini products are produced under the best of tightly controlled quality control standards. |
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Montebello Kitchens Virginia Spoon Bread Mix, 6 oz $4.99 Spoon bread is one of the oldest corn recipes. Corn was the backbone of Appalachian cooking, and has been used over the last century to make corn muffins, corn sticks, hoecakes, and spoon bread. Possibly from Yankee influence, sugar began to appear in more modern recipes of spoon bread. Most Southerners did not use sugar in their spoon bread and sugar was never used in Appalachian recipes. . A little favorite food history. James Monroe crossed the Delaware with George Washington, fought at the Battle of Trenton, and survived the winter at Valley Forge with Benedict Arnold, Alexander Hamilton, and the Marquis de Lafayette. . Monroe returned to Virginia and studied law under Thomas Jefferson, served as governor of Virginia and was appointed as U.S. Minister to France. James Monroe developed a taste for French cuisine, but biographers say he retained a fondness for fried chicken, Spoon Bread, and other simple foods of his Virginia youth |
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Mussini’s New Secret, Gran Moro , 16 Year Mussini Balsamic Dressing, 6.8 Ounces $39.95 The Mussini Atelier of flavor has a brand new precious secret. It’s Gran Moro , a condiment made especially for connoisseurs who love to add the flavor of an antique tradition in modern recipes. With Gran Moro, Mussini’s experience and passion have found a magical point of balance: The right degree of aging imparts a fullness of flavor and an intense aroma while the correct density enhances it use on so many different foods. Starting with a simple salad and then white and red meats, fish, cooked vegetables, soft cheese, omelets, cold cuts and zampone… Absolutely delicious on Parmigiano Reggiano as a mouth watering starter. You can’t eat ice-cream or strawberries without it of you want an extraordinary dessert. Available in 9 and 16 year. Makes for a beautiful gift. Prepared by Mussini in Modena, Italy, a land known worldwide for its rich history, culture and great cooking. The fertile Modena plains, where their Trebbiano and Lambrusco grapes are grown, are where the Mussini Family have been making balsamic since 1909. The Mussini Line represents the best in Modena balsamic production in terms of tradition, quality and price. All Mussini products are produced under the best of tightly controlled quality control standards. |
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Pennsylvania Dutch Country Cooking $217.98 Over 125 original recipes provide clear instructions for such delights as crusty farm breads, peasant one-pot dinners, luscious spring soups, and light, sophisticated salads made with regional specialties like spelt and hickory nuts. Now more than ever, Americans are seeking the healthful foods associated with the Pennsylvania Dutch concept of Bodegeschnack, or having the taste or flavor of the land .The heartland of this cookery style is a 15-county area in southeastern Pennsylvania, but it also spreads deep into the Midwest, the upper South, and_Canada and includes the Amish, Mennonites, and Moravians, among other peoples. Both a cultural history and a practical cookbook, this volume not only tells us how to make Roast Turkey with Pepper Hash, but also explains how to ward off witch hexes and kitchen goblins. |
