Search Results: Returned 11 Results, Displaying Titles 1 - 11
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2005., Phoenix Call No: 641.094 F614c Availability:1 of 1 At Your Library Summary Note: Feasts, banquets, and grand dinners have always played a vital role in our lives. They oil the wheels of diplomacy, smooth the paths of the ambitious, and spread joy at family celebrations. Fletcher has written a history of feasts throughout the ages that includes the dramatic failures along with the dazzling successes. From a humble meal of potatoes provided by an angel, to the extravagance of the high medieval and Renaissance tables groaning with red deer and wild boar, to the exquisite refinement of the Japanese tea ceremony, this book covers them all. For anyone who has ever sat down at a banquet table and wondered, "Why?" Nichola Fletcher provides the answer in a book that is a feast all its own.--From publisher description.
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2018., Adult, Tantor Media, Inc Edition: Unabridged. Connect to this eAudiobook title. Summary Note: Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touchpoints in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes listeners 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. Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep-the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.
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2017., Amistad, an imprint of HarperCollinsPublishers Call No: NEW Bio T972c Edition: First edition. Availability:1 of 1 At Your Library Summary Note: A memoir of Southern cuisine and food culture that traces the paths of the author's ancestors (black and white) through the crucible of slavery to show its effects on our food today.
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2022., 09:30:23, HarperAudio Edition: Unabridged. Click to access digital title. Summary Note: The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food. In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them. The question that most intrigues him is not just who makes the food, but how the food makes the people. Jews of Color are not outliers, Twitty contends, but significant and meaningful cultural creators in both Black and Jewish civilizations. Koshersoul also explores how food has shaped the journeys of numerous cooks, including Twitty's own passage to and within Judaism. As intimate, thought-provoking, and profound as The Cooking Gene, this remarkable book teases the senses as it offers sustenance for the soul. Koshersoul includes recipes. .
![Koshersoul [eAudiobook] : The faith and food journey of an African American Jew](/Library/images/~imageCT102533.JPG "Koshersoul [eAudiobook] : The faith and food journey of an African American Jew")
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2023., Adult, Greystone Books : David Suzuki Foundation Call No: NEW 641.3 G831l Edition: Unabridged. Availability:1 of 1 At Your Library Summary Note: Taras Grescoe searches for the fascinating flavors, many forgotten or on the verge of extinction, that tell the stories of civilizations. He chronicles a growing movement of archaeologists, farmers, and food producers who are unearthing and reviving the nourishing, delicious, and sustainable foods of the past, arguing that in order to save ourselves, we need to think--and eat--much more like our ancestors did.
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2017., General, Firefly Books Ltd Call No: QWF 910.91 B261r Availability:1 of 1 At Your Library Summary Note: "A dramatic retelling of four adventurers who crossed the North Atlantic on a raft, featuring archival photography, film stills taken aboard the raft, news reports, contemporary interviews and original illustrations."--From publisher.
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2013., I.B. Tauris Call No: 641.86 S169s Availability:1 of 1 At Your Library Summary Note: "Bringing together tenth- to fourteenth-century Arabic texts, the authors retrace the history of these sweet dishes, reviving the original recipes and following their development and influence over the centuries into non-Arabic speaking lands. Honey, dates, figs and pomegranates are just a few ingredients featured in this exquisite selection of mouth-watering desserts which have been modernised for cooks to try at home, all woven together with medieval poems and stories"--Publisher's website.
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2011., Firefly Books Call No: 641.3 G247t Availability:1 of 1 At Your Library Summary Note: Tea is second only to water as the most-consumed beverage in the world. When recent studies revealed green tea's health benefits, North American consumption skyrocketed. Tea is a comprehensive guide to non-herbal tea, the plant Camellia sinensis. Concise and authoritative text and an abundance of color photographs take the reader on an escorted tour of the world's tea-growing countries: China, Japan, Taiwan, India, Sri Lanka, Nepal, Vietnam and East Africa. Like a fine wine, it is the "terroir" -- a region's soil and climate -- that imparts unique characteristics to a tea. The book covers black, green, white, yellow, oolong, pu'er, perfumed, aromatic and smoked teas. Topics include: An overview of the history of tea Tea varieties The worldwide export of tea How tea is processed Signature tea cultivars The art of making, serving and tasting tea, including tea ceremonies Tea in cooking, with 15 recipes from gourmet chefs A directory of teas. A set of detailed charts, tables and graphs shows the caffeine, antioxidant and other biochemical properties of 35 teas. Tea aficionados go on organized tours of tea-growing regions, enroll in tasting seminars and earn professional certificates. For them and for the interested reader who enjoys the occasional cup, Tea is a beautifully presented homage to the world's most beloved hot beverage.
