{"title":"Regional \u0026 Ethnic","description":null,"products":[{"product_id":"the-southerners-handbook-a-guide-to-living-the-good-life-hardcover","title":"The Southerner's Handbook: A Guide to Living the Good Life - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEditors of Garden and Gun\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhether you live below the Mason Dixon Line or just wish you did, \u003ci\u003eThe Southerner's Handbook\u003c\/i\u003e is your essential guide to Southern living and the good life. Curated by the editors of the award-winning \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e magazine, this compilation of more than 100 instructional and narrative essays offers a comprehensive tutorial to modern-day life in the South.\u003c\/p\u003e\u003cp\u003eFrom Food and Drink to Sporting \u0026amp; Adventure; Home \u0026amp; Garden to Style, Arts \u0026amp; Culture, you'll discover essential skills and unique insight from some of the South's finest writers, chefs, and craftsmen--including the secret to perfect biscuits, how to wear seersucker, and to the right way to fall off of a horse.\u003c\/p\u003e\u003cp\u003eYou'll also find: Roy Blount Jr. on telling a great story; Julia Reed on the secrets of throwing a great party; Jonathan Miles on drinking like a Southerner; Jack Hitt on the beauty of cooking a whole hog; John T Edge on why Southern food matters; and much more.\u003c\/p\u003e\u003cp\u003eAs flavorful, authentic, and irresistible as the land and the people who inspire it, \u003ci\u003eThe Southerner's Handbook \u003c\/i\u003eis the ultimate guide to being a Southerner (no matter where you live).\u003c\/p\u003e\u003cp\u003eMore than just a book of manners, this collection delivers essential Southern skills and wisdom: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eTimeless Southern Recipes: \u003c\/b\u003e Learn the real secret to perfect biscuits from the South's finest chefs and why John T. Edge insists Southern food matters.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eEssential Sporting Skills: \u003c\/b\u003e From the proper way to fall off a horse to other unique insights, master the finer points of Southern sporting life and adventure.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSouthern Style \u0026amp; Hospitality: \u003c\/b\u003e Discover how to wear seersucker with confidence and, with Julia Reed's guidance, the secrets to throwing a truly great party.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eRich Storytelling Tradition: \u003c\/b\u003e Let master storyteller Roy Blount Jr. teach you how to tell a great story and immerse yourself in the authentic arts and culture of the region.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhether you live below the Mason Dixon Line or just wish you did, \u003cem\u003eThe\u003c\/em\u003e \u003cem\u003eSoutherner's Handbook\u003c\/em\u003e is your guide to living the good life. Curated by the editors of the award-winning \u003cem\u003eGarden \u0026amp; Gun\u003c\/em\u003e magazine, this compilation of more than 100 instructional and narrative essays offers a comprehensive tutorial to modern-day life in the South.\u003c\/p\u003e\u003cp\u003eFrom Food and Drink to Sporting \u0026amp; Adventure; Home \u0026amp; Garden to Style, Arts \u0026amp; Culture, you'll discover essential skills and unique insight from some of the South's finest writers, chefs, and craftsmen--including the secret to perfect biscuits, how to wear seersucker, and to the right way to fall off of a horse.\u003c\/p\u003e\u003cp\u003eYou'll also find: Roy Blount Jr. on telling a great story; Julia Reed on the secrets of throwing a great party; Jonathan Miles on drinking like a Southerner; Jack Hitt on the beauty of cooking a whole hog; John T Edge on why Southern food matters; and much more.\u003c\/p\u003e\u003cp\u003eAs flavorful, authentic, and irresistible as the land and the people who inspire it, \u003cem\u003eThe Southerner's Handbook \u003c\/em\u003eis the ultimate guide to being a Southerner (no matter where you live).\u003c\/p\u003e--BBC Travel\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhether you live below the Mason Dixon Line or just wish you did, \u003cem\u003eThe\u003c\/em\u003e \u003cem\u003eSoutherner's Handbook\u003c\/em\u003e is your guide to living the good life. Curated by the editors of the award-winning \u003cem\u003eGarden \u0026amp; Gun\u003c\/em\u003e magazine, this compilation of more than 100 instructional and narrative essays offers a comprehensive tutorial to modern-day life in the South.\u003c\/p\u003e\u003cp\u003eFrom Food and Drink to Sporting \u0026amp; Adventure; Home \u0026amp; Garden to Style, Arts \u0026amp; Culture, you'll discover essential skills and unique insight from some of the South's finest writers, chefs, and craftsmen--including the secret to perfect biscuits, how to wear seersucker, and to the right way to fall off of a horse.\u003c\/p\u003e\u003cp\u003eYou'll also find: Roy Blount Jr. on telling a great story; Julia Reed on the secrets of throwing a great party; Jonathan Miles on drinking like a Southerner; Jack Hitt on the beauty of cooking a whole hog; John T Edge on why Southern food matters; and much more.\u003c\/p\u003e\u003cp\u003eAs flavorful, authentic, and irresistible as the land and the people who inspire it, \u003cem\u003eThe Southerner's Handbook \u003c\/em\u003eis the ultimate guide to being a Southerner (no matter where you live).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 7.9 x 6.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 29, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914673852760,"sku":"9780062242389","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/infVJH-N9O9780062242389.webp?v=1792781601"},{"product_id":"the-cooking-gene-a-journey-through-african-american-culinary-history-in-the-old-south-paperback","title":"The Cooking Gene: A Journey Through African American Culinary History in the Old South - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael W. Twitty\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e2018 James Beard Foundation Book of the Year 2018 James Beard Foundation Book Award Winner in Writing Nominee for the 2018 Hurston\/Wright Legacy Award in Nonfiction #75 on The Root 100 2018\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eA renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating culinary memoir of Southern cuisine and food culture that traces his ancestry--both black and white--through food, from Africa to America and slavery to freedom.\u003c\/p\u003e\u003cp\u003eSouthern food is integral to the American culinary tradition, yet the question of who \"owns\" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.\u003c\/p\u003e\u003cp\u003eFrom the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia in his search for American culinary history.\u003c\/p\u003e\u003cp\u003eAs he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep--the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.\u003c\/p\u003e\u003cp\u003eIllustrations by Stephen Crotts\u003c\/p\u003e\u003cp\u003eIn this James Beard Book of the Year, Twitty presents a riveting exploration of American identity, offering: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eA Groundbreaking Culinary Memoir: \u003c\/b\u003e Follow a renowned culinary historian on his personal journey, tracing his family story from Africa to America and from slavery to freedom through food.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSouthern Food and Race: \u003c\/b\u003e Go to the white-hot center of the fight over who \"owns\" Southern food, exposing the charged politics surrounding the origins of soul food, barbecue, and regional cuisine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDeep Ancestral Research: \u003c\/b\u003e Sift through compelling stories, family recipes, genetic tests, and historical documents on travels from Civil War battlefields in Virginia to synagogues in Alabama.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eA Path Toward Healing: \u003c\/b\u003e Discover the power food has to bring the kin of the enslaved and their former slaveholders to the table, where they can embrace the discomfort of the past and find the real America together.\u003c\/li\u003e\n\u003c\/ul\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 480\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 8 x 5.31 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 31, 2018\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Kirkus Prize (2017)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914698821976,"sku":"9780062379276","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/hfWRV0UjZY9780062379276.webp?v=1792781627"},{"product_id":"planet-taco-a-global-history-of-mexican-food-paperback","title":"Planet Taco: A Global History of Mexican Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJeffrey M. Pilcher\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAs late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food--and Mexican food more broadly--become so ubiquitous?\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003ePlanet Taco\u003c\/em\u003e, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlightening on what the history of Mexican food reveals about the uneasy relationship between globalization and authenticity. The burritos and taco shells that many people think of as Mexican were actually created in the United States. But Pilcher argues that the contemporary struggle between globalization and national sovereignty to determine the authenticity of Mexican food goes back hundreds of years. During the nineteenth century, Mexicans searching for a national cuisine were torn between nostalgic \"Creole\" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods were scorned as unfit for civilized tables. Only when Mexican American dishes were appropriated by the fast food industry and carried around the world did Mexican elites rediscover the foods of the ancient Maya and Aztecs and embrace the indigenous roots of their national cuisine.\u003c\/p\u003e\u003cp\u003eFrom a taco cart in Hermosillo, Mexico to the \"Chili Queens\" of San Antonio and tamale vendors in L.A., Jeffrey Pilcher follows this highly adaptable cuisine, paying special attention to the people too often overlooked in the battle to define authentic Mexican food: Indigenous Mexicans and Mexican Americans.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eJeffrey M. Pilcher\u003c\/strong\u003e is Professor of History at the University of Minnesota. He is the author of \u003cem\u003eQue vivan los tamales!: Food and the Making of Mexican Identity; The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City\u003c\/em\u003e; and \u003cem\u003eFood in World History\u003c\/em\u003e. He also edited the \u003cem\u003eOxford Handbook of Food History\u003c\/em\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.9 x 5.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 01, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914912076120,"sku":"9780190655778","price":29.14,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/D_4yVIPzsa9780190655778.webp?v=1792785249"},{"product_id":"the-oxford-companion-to-italian-food-paperback","title":"The Oxford Companion to Italian Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGillian Riley\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eUniversally acclaimed by the critics, and now available for the first time in paperback, here is an inspiring, wide-ranging, AZ guide to one of the world's best-loved cuisines. Designed for cooks and consumers alike, \u003cem\u003eThe Oxford Companion to Italian Food\u003c\/em\u003e covers all aspects of the history and culture of Italian gastronomy, from dishes, ingredients, and delicacies to cooking methods and implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, and much more. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eGillian Riley here celebrates a heritage of amazing richness and delight. She brings equal measures of enthusiasm and expertise to her writing, and her entries read like mini-essays, laced with wit and gastronomical erudition, marked throughout by descriptive brilliance, and entirely free of the pompous tone that afflicts so much writing about food. The \u003cem\u003eCompanion\u003c\/em\u003e is attentive to both tradition and innovation in Italian cooking, and covers an extraordinary range of information. \u003cp\u003e\u003c\/p\u003eFor anyone with a hunger to learn more about the history, culture and variety of Italian cuisine, The \u003cem\u003eOxford Companion to Italian Food\u003c\/em\u003e offers endless satisfactions.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eGillian Riley\u003c\/strong\u003e is a food historian. She has written many books on food in art such as \u003cem\u003eRenaissance Recipes\u003c\/em\u003e and \u003cem\u003eImpressionistic Picnics\u003c\/em\u003e and is the author of \u003cem\u003eA Feast for the Eyes, the National Gallery Cookbook\u003c\/em\u003e. She lives in London. She is the winner of the 2009 Scritture d'Acqua award.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 672\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.58 x 9.24 x 6.32 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 01, 2009\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914914730328,"sku":"9780195387100","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PODxPZwoOe9780195387100.webp?v=1792785253"},{"product_id":"how-italian-food-conquered-the-worl-paperback","title":"How Italian Food Conquered the Worl - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJohn F. Mariani\u003c\/b\u003e (Author), \u003cb\u003eLidia Matticchio Bastianich\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eNot so long ago, Italian food was regarded as a poor man's gruel--little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. Featuring evil villains such as the Atkins diet and French chefs, this is a rollicking tale of how Italian cuisine rose to its place as the most beloved fare in the world, through the lives of the people who led the charge. Full of savory anecdotes from top chefs and resturateurs including Mario Batali, Danny Meyer, Tony Mantuan, Nigella Lawson, and many others, the book also goes inside famous restaurants such as Da Spiaggia, Piaggia, Union Square Cafe, Rao's and others.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eJohn Mariani\u003c\/b\u003e is a food and travel columnist for \u003ci\u003eEsquire, \u003c\/i\u003ewine columnist for Bloomberg News\u003ci\u003e, \u003c\/i\u003e has a newsletter that goes out to 40,000 subscribers. He has been called by \u003ci\u003eThe\u003c\/i\u003e \u003ci\u003ePhiladelphia Inquirer\u003c\/i\u003e \"the most influential food-wine critic in the popular press.\" He is author of \u003ci\u003eThe Encyclopedia of American Food \u0026amp; Drink, The Dictionary of Italian Food \u0026amp; Drink\u003c\/i\u003e, and with his wife Galina, \u003ci\u003eThe Italian-American Cookbook.\u003c\/i\u003e He lives in Tuckahoe, New York. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eLidia Bastianich\u003c\/b\u003e is an American chef and restaurateur. Specializing in Italian and Croatian cuisine, she has been a regular contributor to the PBS cooking show lineup since 1998. In 2007, she launched her third TV series, \u003ci\u003eLidia's Italy\u003c\/i\u003e. She also owns four Italian restaurants in the U.S.: Felidia and Becco in Manhattan; Lidia's Pittsburgh in Pittsburgh, Pennsylvania; and Lidia's Kansas City in Kansas City, Missouri.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 22, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914922889560,"sku":"9780230340350","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/N3RX4zoVz39780230340350.webp?v=1792785265"},{"product_id":"food-culture-in-mexico-hardcover","title":"Food Culture in Mexico - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJanet Long-Solis\u003c\/b\u003e (Author), \u003cb\u003eLuis A. Vargas\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eSince ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century--when the Spaniards introduced new foodstuffs, adding variety to the diet--and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eTheir basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health. Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments. The principal foods of Mexican cuisine and their origins are explained in the second chapter. Mexican women have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand, and a chapter is devoted to this work and a discussion of how traditional ways are supplemented today with modern conveniences and kitchen aids such as blenders and food processors. Surveys of class and regional differences in typical meals and cuisines present insight into the daily lives of a wide variety of Mexicans. The Mexican way of life is also illuminated in chapters on eating out, whether at the omnipresent street stalls or at fondas, and special occasions, including the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anemia, diabetes, and obesity.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLong-Solís\u003c\/b\u003e is a Research Associate at the Institute of Historical Studies, Universidad Nacional Autónoma de Mexico. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eLuis Alberto Vargas\u003c\/b\u003e is a researcher at the Institute of Historical Studies, Universidad Nacional Autónoma de Mexico.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 216\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.85 x 9.6 x 6.66 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 30, 2005\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914926690648,"sku":"9780313324314","price":122.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/7IFEM5Quyk9780313324314.webp?v=1792785268"},{"product_id":"food-culture-in-china-hardcover","title":"Food Culture in China - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJacqueline Newman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe cuisine of China is widely considered to be one of the best because it meets the requirements of geographic variety, inclusion of all types of foods, and a long-established and well-developed culinary tradition. The Chinese culture can be labeled a food culture for the interest and honor given to food and its rituals. \u003ci\u003eFood Culture in China\u003c\/i\u003e is loaded with information on the cuisine's prominent role in Chinese culture. Students and other readers will learn about Chinese food history through the dynasties and Silk Road migrations up until today, ingredients, cooking implements and techniques, regional differences, table etiquette, cultural emphasis on food, specialty dishes for celebrations, and the role of diet and traditional Chinese medicine, among other topics. Each chapter contains a number of recipes for a meal based on the specific topic. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAmericans typically are familiar with a narrow range of Americanized Chinese restaurants. This one-stop resource helps readers to see this ever-popular ethnic cuisine in a broader context. It is the most in-depth reference of its kind on the market. A timeline, glossary, tables, and illustrations complement the narrative.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJACQUELINE M. NEWMAN is a retired Professor in the Family, Nutrition, and Exercise Department of Queens College, Flushing, New York, and the editor of \u003ci\u003eFlavor and Fortune\u003c\/i\u003e, a quarterly about the science and art of Chinese food.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.91 x 9.52 x 6.34 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 30, 2004\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914927214936,"sku":"9780313325816","price":122.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/MHhRFifEMy9780313325816.webp?v=1792785270"},{"product_id":"food-culture-in-italy-hardcover","title":"Food Culture in Italy - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eFabio Parasecoli\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThere is keen interest in the exquisite yet simple Italian cuisine and Italian culture. This volume provides an intimate look at how Italians cook, eat, and think about food today. It describes the cornucopia of foodstuffs and classic ingredients. An overview of the typical daily routine of meals and snacks gives a good feel for the everyday life. The changing roles of women are explored with a discussion of the inroads that convenience foods are making. In addition, the current concerns about the food supply, the benefits of the Mediterranean diet, and the slow food movement are tied in to the debates on these issues in the United States. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFood is one of the main reasons why many Americans travel to Italy. Yet, the fascination with Italian cuisine is not all about health or taste. There is much more to it. Italian food is perceived and portrayed in the media as representing a whole lifestyle: Italians live \u003ci\u003ela dolce vita\u003c\/i\u003e, leisurely eating and drinking with friends and families, families are still important, and communities are close knit. The reality of Italian society is more complex, and this volume offers a balanced view of Italian culture and identity through its foodways.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eFABIO PARASECOLI, based in Rome, writes on and teaches about Italian food and food history and represents the Italian media firm Gambero Rosso in New York City.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 229\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.85 x 9.58 x 6.28 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 30, 2004\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914927804760,"sku":"9780313327261","price":122.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/myMw3IKs8v9780313327261.webp?v=1792785270"},{"product_id":"food-culture-in-the-caribbean-hardcover","title":"Food Culture in the Caribbean - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLynn M. Houston\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFood in the Caribbean reflects both the best and worst of the Caribbean's history. On the positive side, Caribbean culture has been compared with a popular stew there called callaloo. The stew analogy comes from the many different ethic groups peacefully maintaining their traditions and customs while blending together, creating a distinct new flavor. On the negative side, many foods and cooking techniques derive from a history of violent European conquest, the importation of slaves from Africa, and the indentured servitude of immigrants in the plantation system. Within this context, students and other readers will understand the diverse island societies and ethnicities through their food cultures. Some highlights include the discussion of the Caribbean concept of making do--using whatever is on hand or can be found--the unique fruits and starches, the one-pot meal, the technique of jerking meat, and the preference for cooking outdoors. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThe Caribbean is known as the cradle of the Americas. The Columbian food exchange, which brought products from the Caribbean and the Americas to the rest of the world, transformed global food culture. Caribbean food culture has wider resonance to North, Central, and South America as well. The parallels in the food-related evolution in the Americas include the early indigenous foods and agriculture; the import and export of foods; the imported food culture of colonizers, settlers, and immigrants; the intricacies of defining an independent national food culture; the loss of the traditional agricultural system; the trade issues sparked by globalization; and the health crises prompted by the growing fast-food industry. This thorough overview of island food culture is an essential component in understanding the Caribbean past and present.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eLynn Marie Houston\u003c\/b\u003e is a food historian who has written frequently on food in the Caribbean.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 200\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.77 x 9.54 x 6.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 30, 2005\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914928558424,"sku":"9780313327643","price":122.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/tQDxEHy39f9780313327643.webp?v=1792785272"},{"product_id":"food-culture-in-spain-hardcover","title":"Food Culture in Spain - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eF. Xavier Medina\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eSpanish food culture has evolved around strong regional cuisines and representative elements. This volume offers an overview of Spanish food and eating habits, taking into account a long and complex history, plus distinctive social, cultural, linguistic, geographic, political, and economic characteristics. Spain's location at the crossroads of Europe and North Africa has made it a gastronomic melting pot, with Arab influences and New World ingredients particularly noted. Readers will learn about the unique food culture in each region and how food practices and dishes in the Iberian Peninsula have developed over the centuries. Typical dishes and drinks, especially the Spanish wines, are described in context, with many accompanying recipes. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eGastronomy in Spain has always been of utmost importance. Recently, the new Spanish gastronomy has taken center stage with internationally recognized chefs. Spaniards are shown to be extremely social eaters and drinkers who like to eat out. The everyday routine of eating out, such as at work and school, is clarified as well. Home cooking and the Spanish kitchen get special attention. Finally, although Spanish food has always been associated with the highly touted Mediterranean diet, health concerns about current eating trends are discussed. A timeline, a chronology, and illustrations round out the coverage.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eF. Xavier Medina\u003c\/b\u003e is Senior Researcher in the Department of Mediterranean Cultures at the European Institute of the Mediterranean, Barcelona, Spain. He is also the president of the Spanish section of the International Commission on the Anthropology of Food and the general editor of the journal \u003ci\u003eAnthropology of Food\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.79 x 9.5 x 6.56 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 2005\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914929115480,"sku":"9780313328190","price":122.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/9mw7IOi-wh9780313328190.webp?v=1792785272"},{"product_id":"food-culture-in-belgium-hardcover","title":"Food Culture in Belgium - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePeter Scholliers\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eBelgian food and drink, often overshadowed by the those of powerhouse neighbors France and Germany, receive much deserved attention in this thorough overview, the most comprehensive available in English. Belgian waffles, chocolate, and beer are renowned, but \u003ci\u003eFood Culture in Belgium\u003c\/i\u003e opens up the entire food culture spectrum and reveals Belgian food habits today and yesterday. Students and food mavens learn about the question of Belgianness in discussions of the foodways of distinct regions of Flanders, Wallonia, and Brussels. Packed with daily life insight, consumption statistics, and trends gathered from the culinary community on the Web, this is the ultimate source for discovering what has been called the best-kept culinary secret in Europe. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eScholliers thoroughly covers the essential information in the topical chapters on history, major foods and ingredients, cooking, typical meals, special occasions, eating out, and diet and health. He is keen to illuminate how Belgium's unique food culture has developed through time. Before independence in 1830, Belgian regions had been part of the Celtic, Roman, Spanish, Austrian, French, Dutch, and German empires, and Belgium's central location has meant that it has long been a trade center for food products. Today, Brussels is the European Union administrative center and a cosmopolitan dining destination. Readers learn about the ingredients, techniques, and dishes that Belgium gave to the world, such as pommes frites, endive, and beer dishes. A timeline, glossary, selected bibliography, resource guide with websites and films, recipes, and photos complement the essays.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003ePeter Scholliers\u003c\/b\u003e is Professor of History at Vrije Universiteit Brussel. He specializes in European food history and has written numerous works on Belgian foodways.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 264\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9.2 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 01, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914929574232,"sku":"9780313344909","price":122.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/vu87tTPXEG9780313344909.webp?v=1792785273"},{"product_id":"food-culture-in-germany-hardcover","title":"Food Culture in Germany - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eUrsula Heinzelmann\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe grown-up Germany of today is able to explore its cultural identity, including its food culture. For some years now, German food has seen a return to regionalism, and beloved traditional dishes have been rediscovered and revived, counteracting to some extent the effects of globalization and industrialization. As well, a host of new culinary traditions brought in with new immigrants makes for an exciting food scene. \u003ci\u003eFood Culture in Germany\u003c\/i\u003e, written by a native Berliner, is destined to become a classic as the best source in English for a thorough and up-to-date understanding of Germans and their food--the history, foodstuffs, cooking, special occasions, lifestyle eating habits, and diet and health. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThe Historical Overview chapter takes the reader on a culinary tour from ancient times through the Holy Roman Empire to the \u003ci\u003eLebensraum\u003c\/i\u003e of Hitler and on to reunification of the two Germanys until today's return to normalcy. Chapter 2, Major Foods and Ingredients, highlights the classic German staples. Chapter 3, Cooking, discusses the family and gender dynamics plus cooking techniques and utensils, the German kitchen, and the professional chef as media figure phenomenon. The Typical Meals chapter gives an in-depth insider's look at how and what Germans eat today. Chapter 5, Eating Out, describes the wide range of opportunities for eating out, from grabbing Currywurst on the street, to lunching in office and school cafeterias, to meeting friends for coffee and cake at the Konditerei. German holidays and special occasions are elaborated on in the context of more secular and younger influences in Chapter 6. Chapter 7 covers the German diet and the strong interest in health in the country, with its holistic roots. Food safety, a big topic in Europe today, is also discussed at length. An introduction, chronology, glossary, resource guide, selected bibliography, and illustrations complete this outstanding resource.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eUrsula Heinzelmann\u003c\/b\u003e is a Berlin- based journalist and author specializing in food and wine. She trained as a professional chef, ran her own Michelin-starred restaurant on Lake Constance, trained as a sommelier, and built up a wine and cheese business in Berlin. She is the author of \u003ci\u003eErlebnis Essen\u003c\/i\u003e (2006) as well as numerous essays on German food topics.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 232\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.91 x 9.28 x 6.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 01, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914930131288,"sku":"9780313344947","price":122.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ifqDCpMXRF9780313344947.webp?v=1792785274"},{"product_id":"food-culture-in-scandinavia-hardcover","title":"Food Culture in Scandinavia - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHenry Notaker\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe food cultures of Scandinavian countries are similar in important ways but also have many different traditions because of variations in geography and climate and unique social, cultural and political history. Food Culture in Scandinavia covers Denmark, Norway, Sweden, and Iceland's unique and common foodways, all in the context of significant recent changes. This is the most exhaustive overview available in English with all the latest insight. Students writing country reports and food mavens get the up-to-date scoop from an insider on how Scandinavians eat and live. Readers see how everyday food habits are quickly changing in Scandinavia, mostly in urban areas and among the younger generation. The trends are shown to stem from Scandinavians travelling more, Americanization and globalization, new immigrants bringing their cuisines, classic national and regional products being revitalized, high-end restaurants for the new business elite springing up, and a growing interest in healthful and organic food. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThe Historical Overview chapter lays the groundwork to understand the evolution from the traditional Scandinavian fare--fish, porridge, bread, milk. A chapter on major foods and ingredients elaborates on these staples and more and updates their use. In the Cooking chapter, the new gender dynamics are discussed in terms of who is shopping and cooking and especially the impact of the supermarket. Typical Meals discusses the mainstays for daily fare and notes the biggest changes in the choices of pizza and fast food for youth. Eating out in Scandinavia is becoming more common, and Chapter 5 highlights the growing options for casual family meals out, business and school lunches, as well as take-out food and more. The Special Occasions chapter illuminates the major events in the calendar, especially the magical Christmas time plus the famous seasonal fests such as Midsummer in Sweden and life-cycle events such as weddings, where innovation is expected. A final chapter on diet and health emphasizes the familiar health concerns related to diets too high in fat and sugar and too low in vegetables and fruit. A timeline, selected bibliography, illustrations, and classic recipes complement the narrative.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eHenry Notaker\u003c\/b\u003e is a writer and journalist at NRK, the Norwegian national television network. He has written a number of books and essays on Scandinavian food and cookbooks.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 248\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.3 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 01, 2008\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Gourmand World Cookbook Awards (USA Only) (2009)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914931442008,"sku":"9780313349225","price":122.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/R6CT247EjS9780313349225.webp?v=1792785275"},{"product_id":"immigrant-nairobi-paperback","title":"Immigrant Nairobi - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSandra Zhao\u003c\/b\u003e (Author), \u003cb\u003eApril Dodd\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eIm\/migrant Nairobi: A Cookbook\u003c\/em\u003e celebrates the culinary diversity of Nairobi, Kenya, where immigrant-owned restaurants serve up authentic and innovative food from every corner of the world. Inside, you'll find over 100 recipes and 30 stories from some of the city's most beloved restaurant owners and chefs. This cookbook is both a culinary journey and a reflection on migration and adaptation in a changing world. All recipes are adapted for the home cook and are written in a clear, easy-to-follow way. \u003c\/p\u003e \u003cp\u003eWhether you are a current or former resident of Nairobi or an armchair traveler, this cookbook is a perfect way to diversify your cooking and your perspective on global cuisine. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 264\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.72 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 15, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914942157144,"sku":"9780692821169","price":51.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/pEt3CpH1kP9780692821169.webp?v=1792785290"},{"product_id":"the-varied-kitchens-of-india-cuisines-of-the-anglo-indians-of-calcutta-bengalis-jews-of-calcutta-kashmiris-parsis-and-tibetans-of-darjeeling-paperback","title":"The Varied Kitchens of India: Cuisines of the Anglo-Indians of Calcutta, Bengalis, Jews of Calcutta, Kashmiris, Parsis, and Tibetans of Darjeeling - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCopeland Marks\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWell-known food writer Copeland Marks has a unique talent for going to exotic places and returning with cuisines home cooks can take great pleasure in cooking for themselves. Here is an Indian cookbook that helps us discover delightfully accessible food in unfamiliar kitchens. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eMore than two hundred dishes gloriously represent the range of flavors and cuisines of India's regional groups including: \u003cp\u003e\u003c\/p\u003e- Anglo-Indians of Calcutta: Hearty, spicy and deeply satisfying foods. \u003cbr\u003e- Bengalis: Delicious seafood and vegetarian dishes, and exquisite desserts. \u003cbr\u003e- Jews of Calcutta: Imaginative combinations of Middle Eastern and Indian elements that follow the traditional dietary laws. \u003cbr\u003e- Kashmiris: Food that combines Hindu and Muslim traditions with creative use of vegetables, fruits and nuts. \u003cbr\u003e- Parsis: Piquant and innovative dishes from the descendents of the Persians. \u003cbr\u003e-Tibetans of Darjeeling: Food that displays the shared influence of China and India in Tibetan culture; stuffed breads are a particular favorite. \u003cp\u003e\u003c\/p\u003eHere is an extraordinary experience for the practical, health-conscious cook and the culinary folklorist alike. \u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eCopeland Marks was a world traveler who authored 16 cookbooks on various exotic and little-known cuisines. His method involved traveling to various regions, cooking with and learning from the local people. His other books include False Tongues and Sunday Bread: A Guatemalan and Mayan Cookbook and The Burmese Kitchen: Recipes from the Golden Land. He lived in New York until his death in 1999.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.96 x 8.98 x 6.06 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 05, 1991\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914948219224,"sku":"9780871316721","price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/dO0d7KzqrS9780871316721.webp?v=1792785299"},{"product_id":"americas-first-cuisines-paperback","title":"America's First Cuisines - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSophie D. Coe\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAfter long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World was undoubtedly fresh food. Probably they found the local cuisine strange at first, but soon they were sending American plants and animals around the world, eventually enriching the cuisine of many cultures.\u003c\/p\u003e\u003cp\u003eDrawing on original accounts by Europeans and native Americans, this pioneering work offers the first detailed description of the cuisines of the Aztecs, the Maya, and the Inca. Sophie Coe begins with the basic foodstuffs, including maize, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate, and chiles, and explores their early history and domestication. She then describes how these foods were prepared, served, and preserved, giving many insights into the cultural and ritual practices that surrounded eating in these cultures. Coe also points out the similarities and differences among the three cuisines and compares them to Spanish cooking of the period, which, as she usefully reminds us, would seem as foreign to our tastes as the American foods seemed to theirs. Written in easily digested prose, \u003ci\u003eAmerica's First Cuisines\u003c\/i\u003e will appeal to food enthusiasts as well as scholars.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eDrawing on original accounts by Europeans and native Americans, this pioneering work offers the first detailed description of the cuisines of the Aztecs, the Maya, and the Inca. Sophie Coe begins with the basic foodstuffs, including maize, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate, and chilies, and explores their early history and domestication. She then describes how these foods were prepared, served, and preserved, giving many insights into the cultural and ritual practices that surrounded eating in these cultures. Coe also points out the similarities and differences among the three cuisines and compares them to Spanish cooking of the period, which, as she usefully reminds us, would seem as foreign to our tastes as the American foods seemed to theirs.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSophie D. Coe (1933-1994) held a Ph.D. in anthropology from Harvard University. She researched and wrote extensively on the cuisines of native Latin America.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.74 x 9.01 x 6.05 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 01, 1994\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914948972888,"sku":"9780292711594","price":52.11,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/7Lu5Syt1FF9780292711594.webp?v=1792785299"},{"product_id":"cafe-wisconsin-cookbook-paperback","title":"Cafe Wisconsin Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoanne Raetz Stuttgen\u003c\/b\u003e (Author), \u003cb\u003eDonald L. Johnson\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eJoanne Stuttgen's popular book \u003ci\u003eCafe Wisconsin\u003c\/i\u003e guides travelers to Wisconsin's best home-style cafes. Now, continue the journey with the \u003ci\u003eCafe Wisconsin Cookbook\u003c\/i\u003e, a compilation of more than one hundred cherished recipes that showcase the distinct culinary and cultural traditions of Wisconsin. From classic pot roasts and country-style pies to long-simmering soups and heritage specialties, the whole soul-satisfying spectrum of Wisconsin cafe fare is here. \u003cbr\u003e Stuttgen tracked down Wisconsin's best small town cafes, from Boscobel to Sturgeon Bay, chatted with owners and customers, took notes, and recorded the history, anecdotes, and recipes behind the food. Tested and fine-tuned by Wisconsin food writer and former chef Terese Allen, these favorite recipes will bring an authentic slice of Wisconsin into your home kitchen.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJoanne Raetz Stuttgen is a professional folklorist who has lived in Minnesota and Wisconsin and now makes her home in Indiana. She is the author of \u003ci\u003eCafe Wisconsin\u003c\/i\u003e, also published by the University of Wisconsin Press. Terese Allen is food editor for Organic Valley, food columnist for Madison's \u003ci\u003eIsthmus\u003c\/i\u003e newspaper, and author of \u003ci\u003eWisconsin's Hometown Flavors\u003c\/i\u003e and \u003ci\u003eThe Ovens of Brittany Cookbook\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 222\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.49 x 9.28 x 7.58 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 20, 2004\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914956214616,"sku":"9780299222741","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/AXd5GVEG5q9780299222741.webp?v=1792785311"},{"product_id":"food-on-the-page-cookbooks-and-american-culture-hardcover","title":"Food on the Page: Cookbooks and American Culture - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMegan J. Elias\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhat is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A close look at these foods and the recipes behind them unearths a vivid map of American foodways: how Americans thought about food, how they described it, and what foods were in and out of style at different times. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eFood on the Page\u003c\/i\u003e, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in the late nineteenth century, the Francophilia of the 1940s, countercultural cooking in the 1970s, and today's cult of locally sourced ingredients, she reveals that what we read about food influences us just as much as what we taste. \u003cp\u003e\u003c\/p\u003eExamining a wealth of fascinating archival material--and rediscovering several all-American culinary delicacies and oddities in the process--Elias explores the role words play in the creation of taste on both a personal and a national level. From Fannie Farmer to \u003ci\u003eThe Joy of Cooking\u003c\/i\u003e to food blogs, she argues, American cookbook writers have commented on national cuisine while tempting their readers to the table. By taking cookbooks seriously as a genre and by tracing their genealogy, \u003ci\u003eFood on the Page\u003c\/i\u003e explains where contemporary assumptions about American food came from and where they might lead.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMegan J. Elias is Associate Professor of the Practice and Faculty Coordinator in Gastronomy at Boston University. She is the author of numerous books, including Stir It Up: Home Economics in American Culture, also available from the University of Pennsylvania Press.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.1 x 6.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 31, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914959425880,"sku":"9780812249170","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/jIMyuwqEff9780812249170.webp?v=1792785315"},{"product_id":"the-american-beach-cookbook-paperback","title":"The American Beach Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMarsha Dean Phelts\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFrom its founding in 1935 to the present, trips to American Beach have meant good times, good friends, and great food. Located on Amelia Island in northeast Florida and established by the Pension Bureau of the Afro-American Life Insurance Company, American Beach today is listed on the National Register of Historic Places. It remains a beloved vacation destination as well as a year-round home for many African Americans. For \u003ci\u003eThe American Beach Cookbook, \u003c\/i\u003e Marsha Dean Phelts has collected nearly 300 recipes passed down through generations. Over the years, many influences have found their way into the dishes and are represented here by everything from pig's feet to sweet potato pone and from smothered shrimp to bourbon slushes. Mouths will water at such treats as fried cheese grits, she-crab soup, seafood casserole, crab coated shrimp chops, cornbread dumplings, chicken curry, corn relish, pickled peaches, Big Mama's fruitcake, and much more. In addition to the recipes, readers will enjoy compelling vignettes that illustrate the heritage of people and potables, vintage photographs, and area maps that together tell one of the great stories of a unique community.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMarsha Dean Phelts, author of \u003ci\u003eAn American Beach for African Americans\u003c\/i\u003e, is a contributor to the \u003ci\u003eFlorida Star\u003c\/i\u003e newspaper and spent many years as a librarian in the Florida geneaology department of the Jacksonville Public Library.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 310\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.91 x 8.92 x 6.24 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 30, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914960081240,"sku":"9780813032108","price":21.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/kaylBFisWO9780813032108.webp?v=1792785317"},{"product_id":"original-local-indigenous-foods-stories-and-recipes-from-the-upper-midwest-paperback","title":"Original Local: Indigenous Foods, Stories, and Recipes from the Upper Midwest - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHeid E. Erdrich\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eLocal foods have garnered much attention in recent years, but the concept is hardly new: indigenous peoples have always made the most of nature's gifts. Their menus were truly the \"original local,\" celebrated here in sixty home-tested recipes paired with profiles of tribal activists, food researchers, families, and chefs. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eA chapter on wild rice makes clear the crucial role manoomin plays in cultural and economic survival. A look at freshwater fish is concerned with shifts in climate and threats to water purity as it reveals the deep relationship between Ojibwe people and indigenous fish species such as Ginoozhii, the Muskie, Ogaa, the Walleye, and Adikamig, Whitefish. Health concerns have encouraged Ojibwe, Dakota, and Lakota cooks to return to, and revise, recipes for bison, venison, and wild game. Sections on vegetables and beans, herbs and tea, and maple and berries offer insight from a broad representation of regional tribes, including Ho-Chunk, Menominee, Potawatomi, and Mandan gardeners and harvesters. \u003cp\u003e\u003c\/p\u003eThe innovative recipes collected here--from Ramp Kimchi to Three Sisters Salsa, from Manoomin Lasagna to Venison Mole Chili--will inspire home cooks not only to make better use of the foods all around them but also to honor the storied heritage they represent. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eHeid E. Erdrich\u003c\/b\u003e, author of five books of poetry and coeditor of \u003ci\u003eSister Nations: Native American Women Writers on Community\u003c\/i\u003e, teaches writing, performs her work broadly, and gives lectures on American Indian art, language, and literature.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.97 x 7.54 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 2013\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Northeastern Minnesota Book Award (2013)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914961490264,"sku":"9780873518949","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Gy3wXzmXQR9780873518949.webp?v=1792785318"},{"product_id":"scheherazades-feasts-foods-of-the-medieval-arab-world-paperback","title":"Scheherazade's Feasts: Foods of the Medieval Arab World - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHabeeb Salloum\u003c\/b\u003e (Author), \u003cb\u003eMuna Salloum\u003c\/b\u003e (Author), \u003cb\u003eLeila Salloum Elias\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe author of the thirteenth-century Arabic cookbook \u003ci\u003eKitāb al-Ṭabīkh\u003c\/i\u003e proposed that food was among the foremost pleasures in life. \u003ci\u003eScheherazade's Feasts\u003c\/i\u003e invites adventurous cooks to test this hypothesis. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFrom the seventh to the thirteenth centuries, the influence and power of the medieval Islamic world stretched from the Middle East to the Iberian Peninsula, and this Golden Age gave rise to great innovation in gastronomy no less than in science, philosophy, and literature. The medieval Arab culinary empire was vast and varied: with trade and conquest came riches, abundance, new ingredients, and new ideas. The emergence of a luxurious cuisine in this period inspired an extensive body of literature: poets penned lyrics to the beauty of asparagus or the aroma of crushed almonds; nobles documented the dining customs obliged by etiquette and opulence; manuals prescribed meal plans to deepen the pleasure of eating and curtail digestive distress. \u003cp\u003e\u003c\/p\u003eDrawn from this wealth of medieval Arabic writing, \u003ci\u003eScheherazade's Feasts\u003c\/i\u003e presents more than a hundred recipes for the foods and beverages of a sophisticated and cosmopolitan empire. The recipes are translated from medieval sources and adapted for the modern cook, with replacements suggested for rare ingredients such as the first buds of the date tree or the fat rendered from the tail of a sheep. With the guidance of prolific cookbook writer Habeeb Salloum and his daughters, historians Leila and Muna, these recipes are easy to follow and deliciously appealing. The dishes are framed with verse inspired by them, culinary tips, and tales of the caliphs and kings whose courts demanded their royal preparation. To contextualize these selections, a richly researched introduction details the foodscape of the medieval Islamic world.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eHabeeb Salloum is author of many books, including Classic Vegetarian Cooking from the Middle East and North Africa and The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Muna Salloum and Leila Salloum Elias are coauthors of The Sweets of Araby: Enchanting Recipes from the Tales of the 1001 Arabian Nights.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 232\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.7 x 7.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 15, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914964013400,"sku":"9780812224498","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/B3XiSdrriS9780812224498.webp?v=1792785322"},{"product_id":"at-mesas-edge-cooking-and-ranching-in-colorados-north-fork-valley-paperback","title":"At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEugenia Bone\u003c\/b\u003e (Author), \u003cb\u003eEugenia Bone\u003c\/b\u003e (Introduction by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAlthough Eugenia Bone was perfectly happy with her life as a New York City food writer, she knew that her husband, a transplanted westerner, was filled with a discontent he couldn't explain. So when he returned from a fishing trip in the Rockies one day and announced that he wanted to buy a forty-five-acre ranch in Crawford, Colorado (population 404), she reluctantly said yes. She then loaded imported pasta, artichokes in oil, and cured Italian salami into her duffle bag, and headed west with her two young children.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eAt Mesa's Edge\u003c\/i\u003e is a witty, often moving story of ranch restoration and of struggles with defiant skunks, barbed wire, marauding cows, and loneliness. Eugenia learns to garden in the drought, to fly-fish, and to forage, all the while discovering the bounty of the region. She fries zucchini flowers in batter and dips them in cilantro-flavored mayonnaise, grills flavorful T-bones from the local ranchers' grass-fed beef, pan-fries trout, fills crepes with wild mushrooms, and makes cherry pies with thick, sugary crusts. Gradually, she begins to adjust to the rhythms of the land.\u003c\/p\u003e\u003cp\u003ePartly a memoir, partly a cookbook with more than one hundred appealing recipes, \u003ci\u003eAt Mesa's Edge\u003c\/i\u003e is a transporting tale of rejuvenation, a celebration of everything local, and a reminder that the best food is to be found in our own backyards. \u003cbr\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eEugenia Bone is the author of \u003ci\u003eMycophilia: New Revelations from the Weird World of Mushrooms\u003c\/i\u003e, \u003ci\u003eWell-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods\u003c\/i\u003e, and \u003ci\u003eItalian Family Dining\u003c\/i\u003e, written with her father, Edward Giobbi. She also writes a blog for the \u003ci\u003eDenver Post\u003c\/i\u003e about preserving foods, called \u003ci\u003eWell Preserved\u003c\/i\u003e.\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 376\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.85 x 8.61 x 7.51 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914970468696,"sku":"9780803271494","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sHWS3yruuP9780803271494.webp?v=1792785332"},{"product_id":"food-community-and-the-spirit-world-an-indian-village-study-paperback","title":"Food, Community, and the Spirit World: An Indian Village Study - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStanley Regelson\u003c\/b\u003e (Author), \u003cb\u003eSuzanne L. Hanchett\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis is a detailed ethnographic study of food beliefs and practices in a rural community of Hassan District, Karnataka State (formerly Mysore), India. The author is an anthropological linguist who resided in the locality for almost two years in 1966-67. He provides the reader with an unusually detailed view of the intersections of language, food, and social relationships. Food is viewed as an important structuring aspect of the Hindu world view, a way that people symbolically represent and reproduce their own identities, gender relationships, and the differences among local castes and sub-castes. The roles of foods and food exchange in weddings, ancestor ceremonies, and other family ceremonies is explored. The area visited no longer exists, having been submerged by a dam project; but the reader has an opportunity to probe deeply into the life of a community as it was fifty years ago. Includes Bibliography, Index, and numerous illustrations.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.48 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 20, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914970435928,"sku":"9798986876900","price":42.12,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Gmql9igtTQ9798986876900.webp?v=1792785331"},{"product_id":"the-soul-of-southern-cooking-paperback","title":"The Soul of Southern Cooking - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKathy Starr\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eHere is a collection of representative authentic soul food dishes for those who want the real thing. Most of the recipes were learned by the author from her grandmother, Frances Fleming Hunter, a cook whose café was in the little Mississippi town of Hollandale.\u003c\/p\u003e\u003cp\u003eKathy Starr compiled these recipes as a tribute to her grandmother, whom she remembers amid big pots of greens and vegetables that were bubbling on the stove as she stirred up the cornbread.\u003c\/p\u003e\u003cp\u003e\"Hunger,\" she says, \"was something the black family had to conquer, and it was a must that simple foods make a delicious meal. My grandma, even today, can tell you stories of how proud she felt about her sister Malindy, who would walk up out of the cotton field and find company sitting on the steps and then would take a shelf of nothing and make the best meal you ever tasted.\"\u003c\/p\u003e\u003cp\u003eWhile this cookbook does preserve the foodways of southern African Americans of the past, the recipes are food traditions that live today in the rural South. The\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eA fine black cook's recipes from a hard-scrabble heritage and its ritual of surviving and rejoicing in family values. \"Reminds me of my childhood in Mississippi. . . an excellent contribution to the history of black foodways and culture\" -Craig Claiborne\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eA fine black cook's recipes from a hard-scrabble heritage and its ritual of surviving and rejoicing in family values. Reminds me of my childhood in Mississippi. . . an excellent contribution to the history of black foodways and culture -Craig Claiborne\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eKathy Starr (Author) \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eKathy Starr\u003c\/b\u003e was born in the Mississippi Delta where her family has lived since the mid-1800s. After seventeen years in nursing, she decided it was time to utilize her talent for cooking, a talent cultivated by her grandmother. She has, since 1981, owned and operated her own catering business. She culled this book of \"dash\" recipes from her grandmother and her own memories of Mississippi Delta cooking. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 220\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.46 x 9.25 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 1989\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914970567000,"sku":"9780878054152","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/GqFHLdepAq9780878054152.webp?v=1792785332"},{"product_id":"cajun-foodways-paperback","title":"Cajun Foodways - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eC. Paige Gutierrez\u003c\/b\u003e (Author), \u003cb\u003eBarry Jean Ancelet\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eCajun food has become a popular \"ethnic\" food throughout America during the last decade. This fascinating book explores the significance of Cajun cookery on its home turf in south Louisiana, a region marked by startling juxtapositions of the new and the old, the nationally standard and the locally unique.\u003c\/p\u003e\u003cp\u003eNeither a cookbook nor a restaurant guide, \u003ci\u003eCajun Foodways\u003c\/i\u003e gives interpretation to the meaning of traditional Cajun food from the perspective of folklife studies and cultural anthropology. The author takes into account the modern regional popular culture in examining traditional foodways of the Cajuns.\u003c\/p\u003e\u003cp\u003eCajuns' attention to their own traditional foodways is more than merely nostalgia or a clever marketing ploy to lure tourists and sell local products. The symbolic power of Cajun food is deeply rooted in Cajuns' ethnic identity, especially their attachments to their natural environment and their love of being with people.\u003c\/p\u003e\u003cp\u003eFoodways are an effective symbol for what it means to\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eA study of the relationship between Cajun food and modern Cajun ethnic identity\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eC. Paige Gutierrez\u003c\/b\u003e received her doctorate in anthropology from the University of North Carolina. Her research has concentrated on Cajun foodways. In addition to publishing several articles on traditional foodways, she has served as an anthropologist with her native city of Biloxi, Mississippi. \u003cb\u003eBarry Jean Ancelet\u003c\/b\u003e, a professor of French and Francophone studies at the University of Southwestern Louisiana, is author of many books about the French culture of southern Louisiana, including \u003ci\u003eCajun Country\u003c\/i\u003e, \u003ci\u003eCajun and Creole Folktales: The French Oral Tradition of South Louisiana\u003c\/i\u003e, and \u003ci\u003eCajun and Creole Music Makers: Musiciens cadiens et créoles\u003c\/i\u003e, all published by University Press of Mississippi.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 176\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.55 x 9.02 x 5.92 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 1992\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914971124056,"sku":"9780878055630","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/6g1VR322Yl9780878055630.webp?v=1792785333"},{"product_id":"the-blue-grass-cook-book-paperback","title":"The Blue Grass Cook Book - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMinnie C. Fox\u003c\/b\u003e (Author), \u003cb\u003eJohn Jr. Fox\u003c\/b\u003e (Introduction by), \u003cb\u003eToni Tipton-Martin\u003c\/b\u003e (Introduction by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAfrican American cooks were not strangers in the kitchens of the Old South, but white southerners often failed to acknowledge their contributions. One of the first exceptions was Kentucky socialite Minnie C. Fox, who recognized the significant influence and importance of the African American cooks and wrote\u003ci\u003e The Blue Grass Cook Book\u003c\/i\u003e, first published in 1904. \u003c\/p\u003e\u003cp\u003eFrom biscuits and hams to ice creams and puddings, this cookbook is a collection of over three hundred recipes from family and friends, including black cooks, near Minnie Fox's Bourbon County, Kentucky, family estate and her Big Stone Gap, Virginia, home. In Fox's time, the culinary history of black women in the South was usually characterized by demoralizing portraits of servants toiling in \"big house\" kitchens. In contrast, \u003ci\u003eThe Blue Grass Cook Book\u003c\/i\u003e, with its photographs of African American cooks at work and a passionate introduction by Fox's brother, respected Kentucky novelist John Fox Jr., offers insight into the complex bond between well-to-do mistresses and their cooks at the turn of the century. \u003c\/p\u003e\u003cp\u003eToni Tipton-Martin's new introduction provides in-depth commentary on the social, cultural, and historical context of this significant cookbook. She presents background information on the Fox family and their apparently uncommon appreciation for the African Americans of their time. She reveals the vital role of the black cooks in the preparation and service required in establishing the well-known Southern hospitality tradition.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 448\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.15 x 8.51 x 5.58 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914972008792,"sku":"9780813141121","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/5Cwox1Gkc39780813141121.webp?v=1792785334"},{"product_id":"kentuckys-cookbook-heritage-two-hundred-years-of-southern-cuisine-and-culture-hardcover","title":"Kentucky's Cookbook Heritage: Two Hundred Years of Southern Cuisine and Culture - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJohn Van Willigen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFood is a significant part of our daily lives and can be one of the most telling records of a time and place. Our meals--from what we eat, to how we prepare it, to how we consume it--illuminate our culture and history. As a result, cookbooks present a unique opportunity to analyze changing foodways and can yield surprising discoveries about society's tastes and priorities.\u003c\/p\u003e\u003cp\u003eIn \u003ci\u003eKentucky's Cookbook Heritage\u003c\/i\u003e, John van Willigen explores the state's history through its changing food culture, beginning with Lettice Bryan's \u003ci\u003eThe Kentucky Housewife\u003c\/i\u003e (originally published in 1839). Considered one of the earliest regional cookbooks, \u003ci\u003eThe Kentucky Housewife\u003c\/i\u003e includes pre-Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima--the advertising persona of Nancy Green, born in Montgomery County, Kentucky--who was one of many African American voices in Kentucky culinary history.\u003c\/p\u003e\u003cp\u003e \u003ci\u003eKentucky's Cookbook Heritage\u003c\/i\u003e is a journey through the history of the commonwealth, showcasing the shifting priorities and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eJohn van Willigen\u003c\/b\u003e is professor emeritus of anthropology at the University of Kentucky and the author of many books, including \u003ci\u003eFood and Everyday Life on Kentucky Family Farms, 1920-1950\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 306\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.06 x 9.55 x 6.35 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 12, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914973679960,"sku":"9780813146898","price":68.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/iFzeNRXD8Z9780813146898.webp?v=1792785336"},{"product_id":"french-household-cookery-paperback","title":"French Household Cookery - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eFrances Keyzer\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFirst published in 2006. Frances Keyzer was an Englishwoman who lived in Paris at the beginning of the twentieth century, when French women were reckoned to be the cleverest of cooks, and the Parisians the cleverest of all. In nineteen chapters, this book is intended to be an aid to English women, French Household Cookery begins with the elementary rules of good cooking - cleanliness, fresh ingredients and good butter - and goes on to present a hundred and thirty-seven recipes for well-loved domestic dishes that rely upon the simple methods employed in French homes, where daily meals were always as well prepared as at the most luxurious tables.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 144\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.31 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 17, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914981183832,"sku":"9781138974654","price":74.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/DcCICd6kA_9781138974654.webp?v=1792785346"},{"product_id":"curried-cultures-globalization-food-and-south-asia-volume-34-hardcover","title":"Curried Cultures: Globalization, Food, and South Asia Volume 34 - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKrishnendu Ray\u003c\/b\u003e (Editor), \u003cb\u003eTulasi Srinivas\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eAlthough South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. \u003ci\u003eCurried Cultures\u003c\/i\u003e-a wide-ranging collection of essays-explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings. \u003ci\u003eCurried Cultures\u003c\/i\u003e challenges disciplinary boundaries in considering South Asian gastronomy by assuming a proximity to dishes and diets that is often missing when food is a lens to investigate other topics. The book's established scholarly contributors examine food to comment on a range of cultural activities as they argue that the practice of cooking and eating matter as an important way of knowing the world and acting on it.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eTulasi Srinivas \u003c\/b\u003eis Assistant Professor in the Department of Communication Studies and the Institute for Liberal Arts and Interdisciplinary Studies at Emerson College and author of \u003ci\u003eWinged Faith: Rethinking Religion and Globalization through the Sathya Sai Movement \u003c\/i\u003e(Columbia, 2009). \u003cb\u003eKrishnendu Ray\u003c\/b\u003e is Assistant Professor of Nutrition and Food Studies at New York University and author of \u003ci\u003eThe Migrant's Table: Meals and Memories in Bengali-American Households \u003c\/i\u003e(Temple University, 2004).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 328\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9.1 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 01, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914989703512,"sku":"9780520270114","price":135.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Rdta83HFuI9780520270114.webp?v=1792785358"},{"product_id":"uncertain-tastes-memory-ambivalence-and-the-politics-of-eating-in-samburu-northern-kenya-paperback","title":"Uncertain Tastes: Memory, Ambivalence, and the Politics of Eating in Samburu, Northern Kenya - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJon Holtzman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis richly drawn ethnography of Samburu cattle herders in northern Kenya examines the effects of an epochal shift in their basic diet-from a regimen of milk, meat, and blood to one of purchased agricultural products. In his innovative analysis, Jon Holtzman uses food as a way to contextualize and measure the profound changes occurring in Samburu social and material life. He shows that if Samburu reaction to the new foods is primarily negative--they are referred to disparagingly as \"gray food\" and \"government food\"--it is also deeply ambivalent. For example, the Samburu attribute a host of social maladies to these dietary changes, including selfishness and moral decay. Yet because the new foods save lives during famines, the same individuals also talk of the triumph of reason over an antiquated culture and speak enthusiastically of a better life where there is less struggle to find food. Through detailed analysis of a range of food-centered arenas, \u003ci\u003eUncertain Tastes\u003c\/i\u003e argues that the experience of food itself--symbolic, sensuous, social, and material-is intrinsically characterized by multiple and frequently conflicting layers.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJon Holtzman\u003c\/b\u003e is Associate Professor of Anthropology at Western Michigan University and is the author of \u003ci\u003eNuer Journeys, Nuer Lives: Sudanese Refugees in Minnesota.\u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 296\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 13, 2009\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914990850392,"sku":"9780520257375","price":53.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/9Q5uGY-i7m9780520257375.webp?v=1792785359"},{"product_id":"beyond-hummus-and-falafel-social-and-political-aspects-of-palestinian-food-in-israel-volume-40-paperback","title":"Beyond Hummus and Falafel: Social and Political Aspects of Palestinian Food in Israel Volume 40 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLiora Gvion\u003c\/b\u003e (Author), \u003cb\u003eDavid Wesley\u003c\/b\u003e (Translator), \u003cb\u003eElana Wesley\u003c\/b\u003e (Translator)\u003c\/p\u003e\u003cp\u003e\u003ci\u003eBeyond Hummus and Falafel\u003c\/i\u003e is the story of how food has come to play a central role in how Palestinian citizens of Israel negotiate life and a shared cultural identity within a tense political context. At the household level, Palestinian women govern food culture in the home, replicating tradition and acting as agents of change and modernization, carefully adopting and adapting mainstream Jewish culinary practices and technologies in the kitchen. Food is at the center of how Arab culture minorities define and shape the boundaries and substance of their identity within Israel.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eGranted extraordinary access to her neighbors' kitchens, Liora Gvion delivers startling insights into the shopping, cooking, and dining practices of Israel's Palestinian citizens. As she acknowledges so frankly, probing unfamiliar foodways touched highly sensitive nerves. But if peace requires understanding and acceptance, Gvion's difficult journey was well worth the effort.--Warren Belasco, author of \u003ci\u003eMeals to Come: A History of the Future of Food\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"Food is more than a collection of calories; it's a mélange of meanings and symbols, and thus also a smorgasbord of archaic cultural stereotypes. To prepare a meal is to reveal yourself, your connection to your culture. In this careful and honest ethnography, Liora Gvion takes us to the most culturally intimate reaches of Palestinians' homes, their kitchens, and sifts through political animosity, cultural ignorance, and shared traditions to suggest new foundations for understanding. After all, if that same deity can 'preparest a table...in the presence of mine enemies, ' why can't these gastronomic cousins finally break bread--whether pita or matzo--together?\"--Michael Kimmel, author of \u003ci\u003eThe Gendered Society\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"Gvion masterfully weaves the mundane particulars of the daily lives of Palestinians in Israel with the charged politics of identity, occupation, and economic exploitation. In the process she confronts head-on the problems inherent in representing the practices of an occupied people confronted every day with a state wielding an immense degree of power. This is a must-read for scholars interested in issues of consumption, culture, power, and representation.\"--Krishnendu Ray, author of \u003ci\u003eThe Migrant Table\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eLiora Gvion\u003c\/b\u003e is a senior lecturer of Sociology at Kibbutzim College of Education in Tel Aviv and teaches at Hebrew University in the Department of Clinical Nutrition.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 232\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.53 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 22, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914992783704,"sku":"9780520262324","price":62.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/U2Afq0c_sh9780520262324.webp?v=1792785362"},{"product_id":"secrets-from-the-greek-kitchen-cooking-skill-and-everyday-life-on-an-aegean-island-volume-52-paperback","title":"Secrets from the Greek Kitchen: Cooking, Skill, and Everyday Life on an Aegean Island Volume 52 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDavid E. Sutton\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003ci\u003eSecrets from the Greek Kitchen\u003c\/i\u003e explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events. Based on more than twenty years of research and the author's videos of everyday cooking techniques, this rich ethnography treats the kitchen as an environment in which people pursue tasks, display expertise, and confront culturally defined risks. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Kalymnian islanders, both women and men, use food as a way of evoking personal and collective memory, creating an elaborate discourse on ingredients, tastes, and recipes. Author David E. Sutton focuses on micropractices in the kitchen, such as the cutting of onions, the use of a can opener, and the rolling of phyllo dough, along with cultural changes, such as the rise of televised cooking shows, to reveal new perspectives on the anthropology of everyday living.\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eThis is a beautifully written book that transports you into the heart of ordinary, everyday Greek life. David Sutton's method is innovative and his writing lucid. He draws readers into an intimate ethnographic adventure--an embodied and sensorial cultural immersion--in which they have the sense of inquiring and learning alongside him.--Laurie Kain Hart, Stinnes Professor of Global Studies and Professor of Anthropology, Haverford College \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"\u003ci\u003eSecrets from the Greek Kitchen\u003c\/i\u003e is yet another fine example of Sutton's ability to draw our attention to details that matter through insightful ethnography and engaging writing. He brings his informants' stories to life and unravels the magic behind a world that otherwise might be thought of as familiar, everyday, and insignificant. Once you have read this book you will never again consider cooking as trivial and mundane.\"--Eleana Yalouri, Panteion University of Social and Political Sciences \u003cp\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eDavid E. Sutton \u003c\/b\u003eis Professor of Anthropology at Southern Illinois University. He is the author of \u003ci\u003eRemembrance of Repasts: An Anthropology of Food\u003c\/i\u003e and \u003ci\u003eMemories Cast in Stone: The Relevance of the Past in Everyday Life\u003c\/i\u003e and the coauthor of \u003ci\u003eHollywood Blockbusters: The Anthropology of Popular Movies\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.61 x 8.97 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 19, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914993406296,"sku":"9780520280557","price":62.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/hmp5EVMQtN9780520280557.webp?v=1792785363"},{"product_id":"divided-spirits-tequila-mezcal-and-the-politics-of-production-volume-56-paperback","title":"Divided Spirits: Tequila, Mezcal, and the Politics of Production Volume 56 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSarah Bowen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003ci\u003eDivided Spirits \u003c\/i\u003etells the stories of tequila and mezcal, two of Mexico's most iconic products. In doing so, the book illustrates how neoliberalism influences the production, branding, and regulation of local foods and drinks. It also challenges the strategy of relying on \"alternative\" markets to protect food cultures and rural livelihoods. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e In recent years, as consumers increasingly demand to connect with the people and places that produce their food, the concept of terroir--the taste of place--has become more and more prominent. Tequila and mezcal are both protected by denominations of origin (DOs), legal designations that aim to guarantee a product's authenticity based on its link to terroir. Advocates argue that the DOs expand market opportunities, protect cultural heritage, and ensure the reputation of Mexico's national spirits. Yet this book shows how the institutions that are supposed to guard \"the legacy of all Mexicans\" often fail those who are most in need of protection: the small producers, agave farmers, and other workers who have been making tequila and mezcal for generations. The consequences--for the quality and taste of tequila and mezcal, and for communities throughout Mexico--are stark. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eDivided Spirits\u003c\/i\u003e suggests that we must move beyond market-based models if we want to safeguard local products and the people who make them. Instead, we need systems of production, consumption, and oversight that are more democratic, more inclusive, and more participatory. Lasting change is unlikely without the involvement of the state and a sustained commitment to addressing inequality and supporting rural development.\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eSarah Bowen's book is meticulously researched and delivers an important message about the limits of market mechanisms to reform the food system and deliver economic justice. Accessible to the casual reader as well as the seasoned food scholar, this work sets the bar for high-quality food scholarship. --Josée Johnston, author of \u003ci\u003eFoodies: Democracy and Distinction in the Gourmet Foodscape\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"Sarah Bowen's investigation of tequila and mezcal production in contemporary Mexico is masterful. She evocatively lays out the perils and possibilities of 'glocalization' as a strategy for protecting people, food, and drinks with a clear-eyed examination of the consequences of instituting denominations of origin and quality standards for tequila and mezcal. Although growing agave and making tequila and mezcal remain important for Mexicans, Bowen neither romanticizes nor dismisses the contradictions that emerge when agrarian and cultural ideals confront the complex power dynamics of a global political economic system.\u003ci\u003e Divided Spirits \u003c\/i\u003ereveals the continued need to protect agrarian livelihoods, artisan food and drink, and cultural and biological diversity. Retaining control over whom and what determines quality is Bowen's important and innovative call to arms, and we all should listen. Everyone must be involved in this fight--from small agave farmers in Oaxaca to bureaucrats in Mexico City to urban hipsters drinking smoky mezcal in a bar.\" --Amy Trubek, University of Vermont\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSarah Bowen\u003c\/b\u003e is Associate Professor of Sociology at North Carolina State University.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 280\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 8.9 x 5.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914994127192,"sku":"9780520281059","price":53.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/cPAH-g8FfT9780520281059.webp?v=1792785364"},{"product_id":"how-to-hygge-the-nordic-secrets-to-a-happy-life-hardcover","title":"How to Hygge: The Nordic Secrets to a Happy Life - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSigne Johansen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe \"Danish coziness\" philosophy is fast becoming the new \"French living\" in terms of aspirational lifestyle books and blogs. There are countless viral articles comparing the happiness levels of Americans versus Danes. Their homes are more homey; their people are more cheerful. It's an attitude that defies definition, but there is a name for this slow-moving, stress-free mindset: \u003ci\u003ehygge\u003c\/i\u003e (pronounced \"hoo-ga\"). Hygge values the idea of cherishing yourself: candlelight, bakeries, and dinner with friends; a celebration of experiences over possessions, as well as being kind to yourself and treasuring a sense of community. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eHow to Hygge\u003c\/i\u003e by chef and author Signe Johansen is a fresh, informative, lighthearted, fully illustrated how-to guide to hygge. It's a combination of recipes, helpful tips for cozy living at home, and cabin porn: essential elements of living the Danish way--which, incidentally, encourages a daily dose of \"healthy hedonism.\" Who can resist that?\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSIGNE JOHANSEN is a writer and cook who grew up in Norway. After graduating from the University of Cambridge, she trained at Leiths School of Food and Wine in London, worked in several of the UK's top restaurants, and then completed a master's degree at the University of London. The author of the critically acclaimed \u003ci\u003eScandilicious \u003c\/i\u003ecookbooks and contributor to a dozen other books on food and restaurants, her recipes have appeared in \u003ci\u003eThe Times, Sunday Times, \u003c\/i\u003eand \u003ci\u003eMarie Claire\u003c\/i\u003e. Johansen lives in London.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 8.8 x 6.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 03, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914998255960,"sku":"9781250122032","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/pj-O4_34R79781250122032.webp?v=1792785371"},{"product_id":"global-dishes-favorite-meals-from-around-the-world-hardcover","title":"Global Dishes: Favorite Meals from Around the World - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCaryn E. Neumann\u003c\/b\u003e (Author), \u003cb\u003eLori L. Parks\u003c\/b\u003e (Author), \u003cb\u003eJoel G. Parks\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWinner, 2024 \u003c\/b\u003e\u003cb\u003eRUSA Outstanding Reference Award\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eThrough an interdisciplinary approach that shows how food can reflect a culture and time, this book whets the appetite of students for further research into history, anthropology, geography, sociology, and literature.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFood is a great unifier. It is used to mark milestones or rites of passage. It is integral to the way we celebrate, connecting a familial and cultural past to the present through tradition. It bolsters the ill and soothes those in mourning. The dishes in this text are those that have come to be known within a part of the world and culture, but also have moved beyond those borders and are accessible and enjoyed by many in our ever - smaller and more - interconnected world. \u003cp\u003e\u003c\/p\u003eFeaturing more than 100 recipes and detailed discussions of dishes from across the globe, \u003ci\u003eGlobal Dishes: Favorite Meals from around the World \u003c\/i\u003eexplores the history and cultural context surrounding some of the best-known and favorite foods. The book covers national dishes from more than 100 countries, including large nations like Mexico and small countries like Macao. There is also coverage of foods beloved by Indigenous peoples, such as the Sami of Scandinavia. Traditional favorites are offered as well as newer dishes.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCaryn E. Neumann\u003c\/b\u003e, PhD, teaches at Miami University of Ohio Regionals, USA. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eLori L. Parks\u003c\/b\u003e teaches at Miami University of Ohio Regionals, USA. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eJoel G. Parks\u003c\/b\u003e, a graduate of the New England Culinary Institute, USA, has more than 30 years of experience in the restaurant business.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 360\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10.1 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 30, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915340812632,"sku":"9781440876479","price":198.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/vMfhZflpyE9781440876479.webp?v=1792788727"},{"product_id":"from-chinatown-to-every-town-how-chinese-immigrants-have-expanded-the-restaurant-business-in-the-united-states-paperback","title":"From Chinatown to Every Town: How Chinese Immigrants Have Expanded the Restaurant Business in the United States - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eZai Liang\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003ci\u003eFrom Chinatown to Every Town\u003c\/i\u003e explores the recent history of Chinese immigration within the United States and the fundamental changes in spatial settlement that have relocated many low-skilled Chinese immigrants from New York City's Chinatown to new immigrant destinations. Using a mixed-method approach over a decade in Chinatown and six destination states, sociologist Zai Liang specifically examines how the expansion and growing popularity of Chinese restaurants has shifted settlement to more rural and faraway areas. Liang's study demonstrates that key players such as employment agencies, Chinatown buses, and restaurant supply shops facilitate the spatial dispersion of immigrants while simultaneously maintaining vital links between Chinatown in Manhattan and new immigrant destinations.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eA must-read for anyone interested in how immigrants are changing America. The important story the book tells is not just of immigrant pluck, though there is plenty of that, but also of immigrant inventiveness--how Chinese newcomers have created institutions, such as bus lines, that support immigrant mobility and also influence the mainstream. There's a major lesson here for twenty-first-century America.--Richard Alba, author of \u003ci\u003eThe Great Demographic Illusion: Majority, Minority, and the Expanding American Mainstream\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"\u003ci\u003eFrom Chinatown to Every Town\u003c\/i\u003e tells the story of immigrant Chinese restaurant entrepreneurs and their coethnic workers who are spreading out to rural places and small towns in America's heartland. Filled with intriguing detail, it keeps readers engaged in thinking critically about broader issues of immigrant spatial settlement, ethnic network formation, and socioeconomic integration.\"--Min Zhou, author of \u003ci\u003eChinatown: The Socioeconomic Potential of an Urban Enclave\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e \"\u003ci\u003eFrom Chinatown to Every Town\u003c\/i\u003e offers a trenchant and fascinating analysis of the social structures and economic processes that undergird the spread of Chinese restaurants out of Manhattan's Chinatown and into new destinations throughout the United States, thereby creating an integrated, multisite enclave economy that functions as a dynamic 'job machine' for immigrants and natives alike. Beyond being an important scholarly contribution, it's also a great read.\"--Douglas S. Massey, Henry G. Bryant Professor of Sociology and Public Affairs, Princeton University\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eZai Liang\u003c\/b\u003e is Professor of Sociology at the State University of New York at Albany.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 216\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 8.2 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 07, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915351953752,"sku":"9780520384972","price":53.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/lg8RzlarKi9780520384972.webp?v=1792788742"},{"product_id":"it-happens-in-louisiana-peculiar-tales-traditions-recipes-from-the-bayou-hardcover","title":"It Happens in Louisiana: Peculiar Tales, Traditions \u0026 Recipes from the Bayou - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSam Irwin\u003c\/b\u003e (Author), \u003cb\u003eRheta Grimsley Johnson\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eOnly in the Bayou State do Louisianans travel door to door on horseback collecting gumbo ingredients for Mardi Gras gatherings. Residents compete in egg paquer contests to see who can crack their opponent's Easter egg first. Louisiana is a place where frequent collisions with natural disasters can inspire a drink like Pat O'Brien's famous hurricane. And the state's history is filled with colorful figures like Governor Earl K. Long, whose wife committed him to a mental institution--only for him to use his political pull to inspire his own release. Elsewhere these accounts may seem odd or farfetched, but it all happens in Louisiana. Join author Sam Irwin as he details these intriguing Pelican State stories with pithy observations, humorous asides and droll determinations.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 162\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 19, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915399074136,"sku":"9781540202833","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/qAtOEyyvUr9781540202833.webp?v=1792788781"},{"product_id":"eating-asian-america-a-food-studies-reader-hardcover","title":"Eating Asian America: A Food Studies Reader - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRobert Ji-Song Ku\u003c\/b\u003e (Editor), \u003cb\u003eMartin F. Manalansan\u003c\/b\u003e (Editor), \u003cb\u003eAnita Mannur\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eExamines the ways our conceptions of Asian American food have been shaped\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eChop suey. Sushi. Curry. Adobo. Kimchi. The deep associations Asians in the United States have with food have become ingrained in the American popular imagination. So much so that contentious notions of ethnic authenticity and authority are marked by and argued around images and ideas of food. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eEating Asian America: A Food Studies Reader\u003c\/i\u003e collects burgeoning new scholarship in Asian American Studies that centers the study of foodways and culinary practices in our understanding of the racialized underpinnings of Asian Americanness. It does so by bringing together twenty scholars from across the disciplinary spectrum to inaugurate a new turn in food studies: the refusal to yield to a superficial multiculturalism that naively celebrates difference and reconciliation through the pleasures of food and eating. By focusing on multi-sited struggles across various spaces and times, the contributors to this anthology bring into focus the potent forces of class, racial, ethnic, sexual and gender inequalities that pervade and persist in the production of Asian American culinary and alimentary practices, ideas, and images. \u003cp\u003e\u003c\/p\u003eThis is the first collection to consider the fraught itineraries of Asian American immigrant histories and how they are inscribed in the production and dissemination of ideas about Asian American foodways.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRobert Ji-Song Ku (Editor) \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eRobert Ji-Song Ku\u003c\/b\u003e is Associate Professor of Asian and Asian American Studies at Binghamton University and the Managing Editor of \u003ci\u003eFoundations and Futures: Asian American and Pacific Islander Multimedia Textbook\u003c\/i\u003e of the Asian American Studies Center at UCLA. He is the author of \u003ci\u003eDubious Gastronomy: The Cultural Politics of Eating Asian in the USA\u003c\/i\u003e. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eMartin F. Manalansan (Editor) \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eMartin F. Manalansan IV\u003c\/b\u003e is Professor of Women's, Gender, and Sexuality Studies at Rutgers University, New Brunswick. He has taught at the University of Minnesota, University of Illinois at Urbana Champaign, New York University, New School University, and the University of the Philippines. He is the author of \u003ci\u003eGlobal Divas: Filipino Gay Men in the Diaspora\u003c\/i\u003e (Duke UP:2003). His forthcoming book is entitled \"Queer Dwellings: Mess, Mesh, Measure.\"\u003ci\u003e \u003c\/i\u003eHe is the president of the Association for Asian American Studies. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eAnita Mannur (Editor) \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eAnita Mannur\u003c\/b\u003e is Director of the Asia, Pacific, and Diaspora Studies Program and Professor of Critical Race, Gender and Culture Studies at American University. She is the author of \u003ci\u003eIntimate Eating: Racialized Spaces and Radical Futures\u003c\/i\u003e and \u003ci\u003eCulinary Fictions: Food in South Asian Diasporic Cultures\u003c\/i\u003e. She is the 2019 recipient of the Excellence in Mentoring Award from the Association for Asian American Studies. \u003cp\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 453\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.4 x 10.1 x 7.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 23, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915401597272,"sku":"9781479810239","price":192.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/JvhKb0fuly9781479810239.webp?v=1792788785"},{"product_id":"we-eat-what-a-cultural-encyclopedia-of-unusual-foods-in-the-united-states-hardcover","title":"We Eat What?: A Cultural Encyclopedia of Unusual Foods in the United States - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJonathan Deutsch\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThis entertaining and informative encyclopedia examines American regional foods, using cuisine as an engaging lens through which readers can deepen their study of American geography in addition to their understanding of America's collective cultures.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eMany of the foods we eat every day are unique to the regions of the United States in which we live. New Englanders enjoy coffee milk and whoopie pies, while Mid-Westerners indulge in deep dish pizza and Cincinnati chili. Some dishes popular in one region may even be unheard of in another region. This fascinating encyclopedia examines over 100 foods that are unique to the United States as well as dishes found only in specific American regions and individual states. \u003cp\u003e\u003c\/p\u003eWritten by an established food scholar, \u003ci\u003eWe Eat What? A Cultural Encyclopedia of Bizarre and Strange Foods in the United States\u003c\/i\u003e covers unusual regional foods and dishes such as hoppin' Johns, hush puppies, shoofly pie, and turducken. Readers will get the inside scoop on each food's origins and history, details on how each food is prepared and eaten, and insights into why and how each food is celebrated in American culture. In addition, readers can follow the recipes in the book's recipe appendix to test out some of the dishes for themselves. Appropriate for lay readers as well as high school students and undergraduates, this work is engagingly written and can be used to learn more about United States geography.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJonathan Deutsch\u003c\/b\u003e, PhD, is Professor of Culinary Arts and Food Science at Drexel University, where he oversees the Drexel Food Lab, a student-driven product development and food innovation lab. He is a classically trained chef.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 360\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10.1 x 7.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 25, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915412771160,"sku":"9781440841118","price":178.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/0f0mhY_jk79781440841118.webp?v=1792788799"},{"product_id":"eating-asian-america-a-food-studies-reader-paperback","title":"Eating Asian America: A Food Studies Reader - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRobert Ji-Song Ku\u003c\/b\u003e (Editor), \u003cb\u003eMartin F. Manalansan\u003c\/b\u003e (Editor), \u003cb\u003eAnita Mannur\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eExamines the ways our conceptions of Asian American food have been shaped\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eChop suey. Sushi. Curry. Adobo. Kimchi. The deep associations Asians in the United States have with food have become ingrained in the American popular imagination. So much so that contentious notions of ethnic authenticity and authority are marked by and argued around images and ideas of food. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eEating Asian America: A Food Studies Reader\u003c\/i\u003e collects burgeoning new scholarship in Asian American Studies that centers the study of foodways and culinary practices in our understanding of the racialized underpinnings of Asian Americanness. It does so by bringing together twenty scholars from across the disciplinary spectrum to inaugurate a new turn in food studies: the refusal to yield to a superficial multiculturalism that naively celebrates difference and reconciliation through the pleasures of food and eating. By focusing on multi-sited struggles across various spaces and times, the contributors to this anthology bring into focus the potent forces of class, racial, ethnic, sexual and gender inequalities that pervade and persist in the production of Asian American culinary and alimentary practices, ideas, and images. \u003cp\u003e\u003c\/p\u003eThis is the first collection to consider the fraught itineraries of Asian American immigrant histories and how they are inscribed in the production and dissemination of ideas about Asian American foodways.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRobert Ji-Song Ku (Editor) \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eRobert Ji-Song Ku\u003c\/b\u003e is Associate Professor of Asian and Asian American Studies at Binghamton University and the Managing Editor of \u003ci\u003eFoundations and Futures: Asian American and Pacific Islander Multimedia Textbook\u003c\/i\u003e of the Asian American Studies Center at UCLA. He is the author of \u003ci\u003eDubious Gastronomy: The Cultural Politics of Eating Asian in the USA\u003c\/i\u003e. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eMartin F. Manalansan (Editor) \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eMartin F. Manalansan IV\u003c\/b\u003e is Professor of Women's, Gender, and Sexuality Studies at Rutgers University, New Brunswick. He has taught at the University of Minnesota, University of Illinois at Urbana Champaign, New York University, New School University, and the University of the Philippines. He is the author of \u003ci\u003eGlobal Divas: Filipino Gay Men in the Diaspora\u003c\/i\u003e (Duke UP:2003). His forthcoming book is entitled \"Queer Dwellings: Mess, Mesh, Measure.\"\u003ci\u003e \u003c\/i\u003eHe is the president of the Association for Asian American Studies. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eAnita Mannur (Editor) \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eAnita Mannur\u003c\/b\u003e is Director of the Asia, Pacific, and Diaspora Studies Program and Professor of Critical Race, Gender and Culture Studies at American University. She is the author of \u003ci\u003eIntimate Eating: Racialized Spaces and Radical Futures\u003c\/i\u003e and \u003ci\u003eCulinary Fictions: Food in South Asian Diasporic Cultures\u003c\/i\u003e. She is the 2019 recipient of the Excellence in Mentoring Award from the Association for Asian American Studies. \u003cp\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 453\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 10 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 23, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915419947352,"sku":"9781479869251","price":66.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/3Z0bJzL_p9781479869251.webp?v=1792788808"},{"product_id":"dont-fill-up-on-the-antipasto-tony-danzas-father-son-cookbook-paperback","title":"Don't Fill Up on the Antipasto: Tony Danza's Father-Son Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTony Danza\u003c\/b\u003e (Author), \u003cb\u003eMarc Danza\u003c\/b\u003e (With), \u003cb\u003eJennifer Carrillo\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003eIn the Danza family, the men did most of the cooking -- great Italian-American food that has remained the favorite cuisine in American households for more than a century. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Now, actor, television personality, and exuberant cook Tony Danza and his son, Marc (and grandson, Nicholas!), invite you into the kitchen with their huge, at times hilarious, Italian-American clan for 50 top-secret family recipes (\u003ci\u003ethe\u003c\/i\u003e sauce and \u003ci\u003ethe\u003c\/i\u003e lasagna) and never-before-shared stories and photographs. \u003cp\u003e\u003c\/p\u003e You'll meet Tony's mom and dad, and Tony's mom's family, the Camisas. You'll meet Marc's family and of course his son, Nicholas. You'll meet the uncles, the aunts, and the cousins, all important people in Tony's and Marc's upbringing. You'll read stories about an Italian immigrant family that grew strong in America and really lived the American dream. \u003cp\u003e\u003c\/p\u003e The stories are, for the most part, wrapped around the recipes and the food that was the center of family life: Uncle John's Pasta with Prosciutto Sauce, Mother's Lasagna, Chicken with Lemon and Garlic, Holiday Antipasto, Roasted Chicken and Potatoes, Escarole and Bean Soup, Ricotta Cheesecake, and even Tony and Marc's Quick or Date Sauce, a fabulous tomato sauce that's fast, easy, and sure to help you impress the ladies. \u003cp\u003e\u003c\/p\u003e So pull up a chair, pick up a fork, and join Tony and Marc as they cook, eat, and laugh their way through the generations. And remember, \"don't fill up on the antipasto.\"\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eTony Danza\u003c\/b\u003e is a former boxer who worked in television on \u003ci\u003eTaxi\u003c\/i\u003e (1978-1983) and \u003ci\u003eWho's the Boss?\u003c\/i\u003e (1984-1992). As the host of \u003ci\u003eThe Tony Danza Show\u003c\/i\u003e (2004-2006), he often showed off his culinary skills with son Marc and decided to do a book of family recipes and stories that he and his son treasured. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eMarc Danza, who has an extensive background in technology for television and event production, has worked in the industry for ESPN, the Staples Center, and Mandalay Entertainment Group. He lives in Los Angeles with his wife and son.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.66 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 01, 2010\u003c\/div\u003e\n            \u003c\/b\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915428532568,"sku":"9781451624946","price":19.57,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/fBB0f0fZv39781451624946.webp?v=1792788818"},{"product_id":"soul-food-the-surprising-story-of-an-american-cuisine-one-plate-at-a-time-paperback","title":"Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAdrian Miller\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e2014 James Beard Foundation Book Award, Reference and Scholarship\u003cbr\u003eHonor Book for Nonfiction, Black Caucus of the American Library Association\u003cbr\u003e\u003cbr\u003eIn this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish -- such as fried chicken, chitlins, yams, greens, and \"red drinks\" -- Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.\u003cbr\u003eMiller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food -- in all its fried, pork-infused, and sugary glory -- is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eIn this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and \"red drinks\"--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAdrian Miller is a writer, attorney, and certified barbecue judge who lives in Denver, Colorado. He has served as a special assistant to President Bill Clinton, a senior policy analyst for Colorado governor Bill Ritter Jr., and a Southern Foodways Alliance board member.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 01, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915428925784,"sku":"9781469632421","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sN7JsifGg09781469632421.webp?v=1792788819"},{"product_id":"creating-a-common-table-in-twentieth-century-argentina-dona-petrona-women-and-food-paperback","title":"Creating a Common Table in Twentieth-Century Argentina: Doña Petrona, Women, and Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRebekah E. Pite\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eDoña Petrona C. de Gandulfo (c. 1896-1992) reigned as Argentina's preeminent domestic and culinary expert from the 1930s through the 1980s. An enduring culinary icon thanks to her magazine columns, radio programs, and television shows, she was likely second only to Eva Perón in terms of the fame she enjoyed and the adulation she received. Her cookbook garnered tremendous popularity, becoming one of the three best-selling books in Argentina. Doña Petrona capitalized on and contributed to the growing appreciation for women's domestic roles as the Argentine economy expanded and fell into periodic crises. Drawing on a wide range of materials, including her own interviews with Doña Petrona's inner circle and with everyday women and men, Rebekah E. Pite provides a lively social history of twentieth-century Argentina, as exemplified through the fascinating story of Doña Petrona and the homemakers to whom she dedicated her career.\u003cbr\u003ePite's narrative illuminates the important role of food -- its consumption, preparation, and production -- in daily life, class formation, and national identity. By connecting issues of gender, domestic work, and economic development, Pite brings into focus the critical importance of women's roles as consumers, cooks, and community builders.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eDona Petrona C. de Gandulfo (c. 1896-1992) reigned as Argentina's preeminent domestic and culinary expert from the 1930s through the 1980s. An enduring culinary icon thanks to her magazine columns, radio programs, and television shows, she was likely second only to Eva Peron in terms of the fame she enjoyed and the adulation she received. Drawing on a wide range of materials, including her own interviews with Dona Petrona's inner circle and with everyday women and men, Rebekah E. Pite provides a lively social history of twentieth-century Argentina, as exemplified through the fascinating story of Dona Petrona and the homemakers to whom she dedicated her career.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 342\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.1 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 01, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915437117784,"sku":"9781469606903","price":64.73,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/SK5U3wXYQ19781469606903.webp?v=1792788828"},{"product_id":"detroit-food-coney-dogs-to-farmers-markets-hardcover","title":"Detroit Food: Coney Dogs to Farmers Markets - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBill Loomis\u003c\/b\u003e (Author), \u003cb\u003eAnkur Dholakia\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003eThe infamous images of Detroit's crumbling buildings, abandoned homes and weed-choked parks are known worldwide. Seldom shown are the city's thriving food ways, quietly rebuilding neighborhoods block by block with urban farms, locally made fare, new restaurants and an innovative, homegrown spirit that is attracting entrepreneurs and culinary enthusiasts from across the nation. Old neighborhoods are coming back to life with the smell of simmering soup, the crunch of new pickles and the aroma of all-day barbeque. Magnificent Art Deco clubs and speakeasies painstakingly restored to their former beauty are busy serving great local food. Author Bill Loomis goes behind the graffiti and ruins to explore how the passion for eating well is proving essential to Detroit's comeback..\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 146\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 28, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915447210328,"sku":"9781540207593","price":35.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/6db9Ky9MmL9781540207593.webp?v=1792788841"},{"product_id":"the-world-in-a-skillet-a-food-lovers-tour-of-the-new-american-south-paperback","title":"The World in a Skillet: A Food Lover's Tour of the New American South - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePaul Knipple\u003c\/b\u003e (Author), \u003cb\u003eAngela Knipple\u003c\/b\u003e (Author), \u003cb\u003eJohn T. Edge\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003ePaul and Angela Knipple's culinary tour of the contemporary American South celebrates the flourishing of global food traditions \"down home.\" Drawing on the authors' firsthand interviews and reportage from Richmond to Mobile and enriched by a cornucopia of photographs and original recipes, the book presents engaging, poignant profiles of a host of first-generation immigrants from all over the world who are cooking their way through life as professional chefs, food entrepreneurs and restaurateurs, and home cooks.\u003cbr\u003eBeginning the tour with an appreciation of the South's foundational food traditions -- including Native American, Creole, African American, and Cajun -- the Knipples tell the fascinating stories of more than forty immigrants who now call the South home. Not only do their stories trace the continuing evolution of southern foodways, they also show how food is central to the immigrant experience. For these skillful, hardworking immigrants, food provides the means for both connecting with the American dream and maintaining cherished ethnic traditions. Try Father Vien's Vietnamese-style pickled mustard greens, Don Felix's pork ribs, Elizabeth Kizito's Ugandan-style plantains in peanut sauce, or Uli Bennevitz's creamy beer soup and taste the world without stepping north of the Mason-Dixon line.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003ePaul and Angela Knipple, natives of Memphis, are freelance food writers and longtime members of the Southern Foodways Alliance.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 296\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.61 x 10 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 01, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915456385368,"sku":"9781469622231","price":64.73,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/RnjLLn2Sg-9781469622231.webp?v=1792788854"},{"product_id":"food-drink-and-celebrations-of-the-hudson-valley-dutch-hardcover","title":"Food, Drink and Celebrations of the Hudson Valley Dutch - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePeter G. Rose\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIn 1609, Henry Hudson, under contract with the Dutch East India Company, set out to discover the lucrative Northwest Passage. The Hudson River Valley is what he discovered instead, and along its banks Dutch culture took hold. While the Dutch influence can still be seen in local architecture and customs, it is food and drink that Peter Rose has made her life's work. From beer to bread and cookies to coleslaw, Food, Drink and Celebrations of the Hudson Valley Dutch is a comprehensive look at this important early American influence, complete with recipes to try.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 162\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 01, 2009\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915456516440,"sku":"9781540219466","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/f4C1Y5moxx9781540219466.webp?v=1792788853"},{"product_id":"good-things-in-england-a-practical-cookery-book-for-everyday-use-containing-traditional-and-regional-recipes-suited-to-modern-tastes-paperback","title":"Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eFlorence White\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\"Good Things in England\" is a vintage cookbook containing a range of traditional and regional recipes for British cuisine written by Florence White. Containing information on everything from how to make a good cup of coffee or tea to producing the perfect pie, this early cook book is highly recommended for those with an interest in making traditional British food and would make for a fantastic addition to culinary collections. Contents include: \"English Breakfast, Frying and Grilling\", \"Home-made Bread, Huffkins, Wiggs, Oatcakes, etc.\", \"Luncheon, Dinner, and Supper Dishes\", \"Appetisers and Food Adjuncts\", \"Soups, Sauces, and Stuffings\", \"Fish\", \"The Roast Meat of Old England\", \"Oven Cookery and Stews\", \"Boiled Meats\", etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in a modern, high-quality edition complete with a specially-commissioned new introduction on the history of the cook book.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 390\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.87 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 02, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915459301720,"sku":"9781528710961","price":38.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ADkKMMub_29781528710961.webp?v=1792788858"},{"product_id":"grand-rapids-food-a-culinary-revolution-hardcover","title":"Grand Rapids Food: A Culinary Revolution - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLisa Rose Starner\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eGrand Rapids' food scene is bursting with local flavor. Farmers, teachers, chefs and activists are taking back their foodways and serving up the fresh, healthful fruits of their labor. Author Lisa Rose Starner captures the essence of the growing food movement in Grand Rapids and the rugged individuals who are tilling the soil, growing food and launching successful food businesses while powering community change--one garden, one backyard, one block, one store, one plate of food, cup of coffee and mug of beer at a time.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 130\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 18, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915465101656,"sku":"9781540232175","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/HA_0l37efx9781540232175.webp?v=1792788868"},{"product_id":"the-soul-food-museum-story-celebrating-400-years-of-culinary-arts-hospitality-and-agriculture-paperback","title":"The Soul Food Museum Story: Celebrating 400 Years of Culinary Arts Hospitality and Agriculture - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eChef Kenneth Willhoite\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIn the 400-Year History of Soul Food and Hospitality, Chef Dr. Willhoite has left no stone unturned as he takes us on a colorful journey from the coasts of West Africa to the hills and valleys of America. You will be educated, enlightened, enthused and empowered! This book has raised the bar and laid a foundation that will allow the African American contributions to forever be inscribed in the pages of history.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eChef Kenneth Willhoite, Founder, and President of the Soul Food Museum and the National African American Culinary Arts \u0026amp; Hospitality Association (NAACAHA) Dr. Willhoite was recognized in Who's Who in Atlanta in 2007 and has been recognized for his culinary and historical research. He has been featured in the New York Times, Atlanta Journal Constitution, The Conductor-ORR, Atlanta Daily World, and other print publications. Dr. Willhoite has researched the culinary arts and hospitality industry for over thirty years.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 116\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.24 x 11 x 8.25 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 20, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915696804184,"sku":"9781546225157","price":21.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/YFUpXA9_19781546225157.webp?v=1792792589"},{"product_id":"in-memorys-kitchen-a-legacy-from-the-women-of-terezin-hardcover","title":"In Memory's Kitchen: A Legacy from the Women of Terezin - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCara De Silva\u003c\/b\u003e (Editor), \u003cb\u003eBianca Steiner Brown\u003c\/b\u003e (Translator), \u003cb\u003eMichael Berenbaum\u003c\/b\u003e (Contribution by)\u003c\/p\u003e\u003cp\u003eA beautiful memorial to the brave women who defied Hitler by preserving a part of their hertiage and a part of themselves in this handwritten collection of recipes, proving that the Nazis could not break the spirit of the Jewish people.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eThe sheets of paper are as brittle as fallen leaves; the faltering handwriting changes from page to page; the words, a faded brown, are almost indecipherable. The page are filled with recipes. Each is a memory, a fantasy, a hope for the future. Written by undernourished and starving women in the Czechoslovakian ghetto\/concentration camp of Terezin (also known as Theresienstadt), the recipes give instructions for making beloved dishes in the rich, robust Czech tradition. Sometimes steps or ingredients are missing, the gaps a painful illustration of the condition and situation in which the authors lived. Reprinting the contents of the original hand-sewn copybook, In Memory's Kitchen: A Legacy from the Women of Terezin is a beautiful memorial to the brave women who defied Hitler by preserving a part of their heritage and a part of themselves. Despite the harsh conditions in the Nazis' \"model\" ghetto - which in reality was a way station to Auschwitz and other death camps - cultural, intellectual, and artistic life did exist within the walls of the ghetto. Like the heart-breaking book ... I never saw another butterfly ... which contains the poetry and drawings of the children of Terezin, the handwritten cookbook is proof that the Nazis could not break the spirit of the Jewish people.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 110\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.83 x 8.55 x 5.85 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 01, 1996\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915700900184,"sku":"9781568219028","price":72.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/3sI05wqiFy9781568219028.webp?v=1792792595"}],"url":"https:\/\/usa-markt.com\/collections\/books-social-science-regional-ethnic.oembed","provider":"usa-markt","version":"1.0","type":"link"}