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Food On The Move

Autor: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325793
File Size: 16,74 MB
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Read: 9781
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The Oxford Symposium on Food and Cookery has been held annually since 1981. This volume of more than 40 essays presented in 1996 includes pieces on food suitable for travelling, food written about by travel writers and travellers, and food that has itself travelled from its place of origin. The topics range from the domestication of western food in Japan, cooking on board ship in the 17th and 18th centuries, the transmission of the Arabic culinary tradition to medieval England, the influence of travel writers on modern Australian cooking, and the travels of the peanut.

Food On The Move

Autor: Sharon Hudgins
Publisher: Reaktion Books
ISBN: 1789140188
File Size: 23,43 MB
Format: PDF, ePub, Docs
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All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important ingredient of railway history for more than a century—from dinners in dining cars to lunches at station buffets and foods purchased from platform vendors. For many travelers, the experience of eating on a railway journey is often a highlight of the trip, a major part of the “romance of the rails.” A delight for rail enthusiasts, foodies, and armchair travelers alike, Food on the Move serves up the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present. Chapters invite us to table for the haute cuisine of the elegant dining carriages on the Orient Express; the classic American feast of steak-and-eggs on the Santa Fe Super Chief; and home-cooked regional foods along the Trans-Siberian tracks. We eat our way across Canada’s vast interior and Australia’s spectacular and colorful Outback; grab an infamous “British railway sandwich” to munch on the Flying Scotsman; snack on spicy samosas on the Darjeeling Himalayan Toy Train; dine at high speed on Japan’s bullet train, the Shinkansen; and sip South African wines in a Blue Train—a luxury lounge-car featuring windows of glass fused with gold dust. Written by eight authors who have traveled on those legendary lines, these chapters include recipes from the dining cars and station eateries, taken from historical menus and contributed by contemporary chefs, as well as a bounty of illustrations. A toothsome commingling of dinner triangles and train whistles, this collection is a veritable feast of meals on the move.

Food On The Move

Autor: Sharon Hudgins
Publisher: Reaktion Books
ISBN: 1789140072
File Size: 4,21 MB
Format: PDF, ePub
Read: 7060
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All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important ingredient of railway history for more than a century—from dinners in dining cars to lunches at station buffets and foods purchased from platform vendors. For many travelers, the experience of eating on a railway journey is often a highlight of the trip, a major part of the “romance of the rails.” A delight for rail enthusiasts, foodies, and armchair travelers alike, Food on the Move serves up the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present. Chapters invite us to table for the haute cuisine of the elegant dining carriages on the Orient Express; the classic American feast of steak-and-eggs on the Santa Fe Super Chief; and home-cooked regional foods along the Trans-Siberian tracks. We eat our way across Canada’s vast interior and Australia’s spectacular and colorful Outback; grab an infamous “British railway sandwich” to munch on the Flying Scotsman; snack on spicy samosas on the Darjeeling Himalayan Toy Train; dine at high speed on Japan’s bullet train, the Shinkansen; and sip South African wines in a Blue Train—a luxury lounge-car featuring windows of glass fused with gold dust. Written by eight authors who have traveled on those legendary lines, these chapters include recipes from the dining cars and station eateries, taken from historical menus and contributed by contemporary chefs, as well as a bounty of illustrations. A toothsome commingling of dinner triangles and train whistles, this collection is a veritable feast of meals on the move.

Pret A Manger

Autor: Jane Gifford
Publisher: Allen & Unwin
ISBN: 9781921208911
File Size: 3,31 MB
Format: PDF, Kindle
Read: 538
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This book brings together the best of what Pret a Manger has to offer, from soups and hot drinks to the ever-popular sandwiches, baguettes, wraps and salads that have been impressing customers for the past 20 years.

Exam Prep For Food On The Move

Autor: David Mason
Publisher: Rico Publications
ISBN:
File Size: 28,27 MB
Format: PDF, ePub, Mobi
Read: 222
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Political science is a social science which deals with systems of governance, and the analysis of political activities, political thoughts, and political behavior. This book provides over 2,000 Exam Prep questions and answers to accompany the text Food on the Move Items include highly probable exam items: socialization, Ku Klux Klan, Consent, Daily Show, Sovereignty, Israel, Democratic socialism, Social contract, New Deal, Judiciary, Consent, Political system, Daily Show, Nomination, National Labor Relations Act, and more.

T Bone Whacks And Caviar Snacks

Autor: Sharon Hudgins
Publisher: University of North Texas Press
ISBN: 1574417223
File Size: 3,53 MB
Format: PDF, ePub
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T-Bone Whacks and Caviar Snacks is the first cookbook in America to focus on the foods of the Asian side of Russia. Filled with fascinating food history, cultural insights, and personal stories, it chronicles the culinary adventures of two intrepid Texans who lived, worked, and ate their way around Siberia and the Russian Far East. Featuring 140 traditional and modern recipes, with many illustrations, T-Bone Whacks and Caviar Snacks includes dozens of regional recipes from cooks in Asian Russia, along with recipes for the European and Tex-Mex dishes that the author and her husband cooked on the “Stoves-from-Hell” in their three Russian apartments, for intimate candlelight dinners during the dark Siberian winter and for lavish parties throughout the year. You'll learn how to make fresh seafood dishes from Russia's Far East, pine nut meringues and frozen cranberry cream from Irkutsk, enticing appetizers from the dining car of a Trans-Siberian luxury train, and flaming “Baked Siberia” (the Russian twist on Baked Alaska). And here's the bonus: All of these recipes can be made with ingredients from your local supermarket or your nearest delicatessen.

Bowl Food

Autor: MURDOCH BOOKS
Publisher: Allen & Unwin
ISBN: 9781740451406
File Size: 5,69 MB
Format: PDF, Mobi
Read: 678
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In a nutshell, Bowl Food is relaxed comfort-eating. Depending on your mood, you can slow simmer a fiery curry, put together a luscious pasta dish or simply toss a few fresh ingredients in a wok. All that remains is to lift your spoon and eat with pleasure.

Food On Foot

Autor: Demet Güzey
Publisher: Rowman & Littlefield
ISBN: 1442255072
File Size: 13,70 MB
Format: PDF, ePub
Read: 9464
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What did great adventurers eat during their expeditions to the far corners of the world? How did they view the role of food in their survival and wellbeing? What about hikers and backpackers today who set out to enjoy nature, pushing their own boundaries of comfort for adventure. How does food impact their experience? And what do they have in common with pilgrims and soldiers? Food is a significant element of our relationship with nature. Whether a historical expedition or a weekend camping trip, a journey made on foot requires sustenance. Without mastering our relationship with food we would have not been to the South Pole or summited Mt. Everest or expanded to the west of America. However, in the reporting of these expeditions so far food has rarely taken a central role. It is possible to take a different stance and look at our time on trails with food as the leading character. Here, Demet Güzey offers a fun and interesting read on the social and cultural history, developments and challenges in food on trails and in the wild. She explores personal accounts, news articles and anecdotes to highlight how food has accompanied us in mountaineering, desert travel, and pilgrimage, in the army or on the street. From tinned foods to foraging in the wild, worm-infested hardtack to palate-dulling army rations, loss of appetite in high altitude to starvation at the trenches, no stone is left unturned in this tour of how we manage food on foot, and how disasters happen when we do not manage it so well. Readers will delight in both the stories of many of the famous explorations and the more current journeys.

Intuitive Eating

Autor: Evelyn Tribole, M.S., R.D.
Publisher: St. Martin's Griffin
ISBN: 1250014182
File Size: 17,45 MB
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First published in 1995, Intuitive Eating has become the go-to book on rebuilding a healthy body image and making peace with food. We've all been there—angry with ourselves for overeating, for our lack of willpower, for failing at yet another diet. But the problem is not us; it's that dieting, with its emphasis on rules and regulations, has stopped us from listening to our bodies. Written by two prominent nutritionists, Intuitive Eating will teach you: • How to reject diet mentality forever • How our three Eating Personalities define our eating difficulties • How to find satisfaction in your eating • How to feel your feelings without using food • How to honor hunger and feel fullness • How to follow the ten principles of "Intuitive Eating", • How to achieve a new and safe relationship with food and, ultimately, your body • How to raise an "intuitive eater"–NEW! • The incredible science behind intuitive eating–NEW! This revised edition includes updates and expansions throughout, as well as two brand new chapters that will help readers integrate intuitive eating even more fully into their daily lives.

Why You Eat What You Eat The Science Behind Our Relationship With Food

Autor: Rachel Herz
Publisher: W. W. Norton & Company
ISBN: 039324332X
File Size: 25,19 MB
Format: PDF, Mobi
Read: 5579
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“In this factual feast, neuroscientist Rachel Herz probes humanity’s fiendishly complex relationship with food.” —Nature How is personality correlated with preference for sweet or bitter foods? What genres of music best enhance the taste of red wine? With clear and compelling explanations of the latest research, Rachel Herz explores these questions and more in this lively book. Why You Eat What You Eat untangles the sensory, psychological, and physiological factors behind our eating habits, pointing us to a happier and healthier way of engaging with our meals.

Vegie Food

Autor: Rachel Carter
Publisher: Allen & Unwin
ISBN: 9781740453059
File Size: 12,86 MB
Format: PDF, ePub, Docs
Read: 3510
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From vegies on the side to the main event, here you can find them in all their guises - as starters, salads, mains and sides - but the real drawcard is the chapter featuring scrumptious vegetable soups. It's healthy comfort food, with recipes suitable for omnivores, vegetarians and vegans. It's time to move on from meat and three veg!

Food On The Rails

Autor: Jeri Quinzio
Publisher: Rowman & Littlefield
ISBN: 1442227338
File Size: 20,32 MB
Format: PDF, ePub, Docs
Read: 3724
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In roughly one hundred years – from the 1870s to the 1970s – dining on trains began, soared to great heights, and then fell to earth. The founders of the first railroad companies cared more about hauling freight than feeding passengers. The only food available on trains in the mid-nineteenth century was whatever passengers brought aboard in their lunch baskets or managed to pick up at a brief station stop. It was hardly fine dining. Seeing the business possibilities in offering long-distance passengers comforts such as beds, toilets, and meals, George Pullman and other pioneering railroaders like Georges Nagelmackers of Orient Express fame, transformed rail travel. Fine dining and wines became the norm for elite railroad travelers by the turn of the twentieth century. The foods served on railroads – from consommé to turbot to soufflé, always accompanied by champagne - equaled that of the finest restaurants, hotels, and steamships. After World War II, as airline travel and automobiles became the preferred modes of travel, elegance gave way to economy. Canned and frozen foods, self-service, and quick meals and snacks became the norm. By the 1970s, the golden era of railroad dining had come grinding to a halt. Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, they dining accommodations and more, Jeri Quinzio brings to life the history of cuisine and dining in railroad cars from the early days through today.

Food On The Rails

Autor: Jeri Quinzio
Publisher: Rowman & Littlefield
ISBN: 1442227338
File Size: 13,52 MB
Format: PDF, Kindle
Read: 9268
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In roughly one hundred years – from the 1870s to the 1970s – dining on trains began, soared to great heights, and then fell to earth. The founders of the first railroad companies cared more about hauling freight than feeding passengers. The only food available on trains in the mid-nineteenth century was whatever passengers brought aboard in their lunch baskets or managed to pick up at a brief station stop. It was hardly fine dining. Seeing the business possibilities in offering long-distance passengers comforts such as beds, toilets, and meals, George Pullman and other pioneering railroaders like Georges Nagelmackers of Orient Express fame, transformed rail travel. Fine dining and wines became the norm for elite railroad travelers by the turn of the twentieth century. The foods served on railroads – from consommé to turbot to soufflé, always accompanied by champagne - equaled that of the finest restaurants, hotels, and steamships. After World War II, as airline travel and automobiles became the preferred modes of travel, elegance gave way to economy. Canned and frozen foods, self-service, and quick meals and snacks became the norm. By the 1970s, the golden era of railroad dining had come grinding to a halt. Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, they dining accommodations and more, Jeri Quinzio brings to life the history of cuisine and dining in railroad cars from the early days through today.

The Last Food Of England

Autor: Marwood Yeatman
Publisher:
ISBN: 9780091913977
File Size: 25,40 MB
Format: PDF, ePub
Read: 8061
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The map of England bears names which used to resonate through kitchens in the land: Colchester, Cheddar, Hereford, Swaledale, Bath, Lincoln, York, Wensleydale - the list goes on. England has more breeds of livestock, fruit cultivars and vegetable seeds to its credit than any other country in the world. Sussex, for example, was known for its cockles, herrings, truffles, seakale, cabbage, alongside its middlehorn beef, Southdown mutton and Tipper beer. We tend to think that our native food has disappeared off the map completely - and in some cases it is undoubtedly endangered. But Marwood Yeatman shines a light on what remains, and highlights what could endure. His quest to find the 'last food' in England leads to his discovery of the last domestic faggot oven in use; the undertaker-cum-butcher who roasts his own oxen; the fisherman who regularly takes his life in his hands to catch oysters; green top milk being made deep in the forest; crayfish facing extinction; four types of English butter. This book is a wonderful voyage of discovery - an invitation to cook without recipes, travel without guides, and find history without museums. Take time to read about our fertile food heritage and the map of England will never look the same again.

The Complete Guide To Healthy Cooking And Nutrition For College Students

Autor: J. Lucy Boyd
Publisher: Atlantic Publishing Company
ISBN: 1601383576
File Size: 4,64 MB
Format: PDF
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College students face a number of stigmas when they first leave home and start living on their own. From not having their parents nearby to help clean and answer questions to being responsible for their own cooking and cleaning, the move from High School to College can be a bit of shellshock for many teenagers. Nowhere is this more apparent than in their eating habits, where many college students experience a great deal of downward digression. A recent study, published in the Nutrition Journal, found that one in four freshman gain at least 5 percent of their body weight, an average of about 10 pounds, during their first semester. All of this can be avoided though with healthy cooking and an eye for good choices. This book was written to provide every college student just learning to cook for themselves with viable, affordable alternatives to pizza and ramen. Every college student will learn the basics of what it is they need to be focusing on in their diets after leaving home. Starting with a basic discussion and introduction of nutrition and what the body needs on a daily basis, you will learn additionally which foods and nutrients are best for improving your mental acuity as well as your sleep each night. You will learn the importance of fluids and proper nightly sleep to supplement your diet and will be given a list of different ailments and problems that might develop should these issues be ignored or overlooked. Health professionals and college life experts have been interviewed and have provided their insight into what foods and lifestyle changes can be made for college students to keep them as healthy as possible. You will learn the basics of the right ingredients, what you should always avoid and why the occasional meal out will not kill you. You will learn how to avoid gaining all that extra weight and finally some of the top recipes currently available for quick, healthy cooking and how you can use these, regardless of whether you are stuck in a dorm room or your parents basement. The key to healthy living for college students is in a good diet, and this book will provide everything you need to maintain that. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company presidentâe(tm)s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

The Healing Power Of Food And Diet Curing Yourself Through Ancient Dietary Practices

Autor: Dueep Jyot Singh
Publisher: Mendon Cottage Books
ISBN: 1370878990
File Size: 25,91 MB
Format: PDF, Kindle
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Table of Contents Introduction Why You Should Never "Diet!" One Food Foods Which “Oppose” Each Other Foods That Complement Each Other The Necessity of Fat in Your Diet The Myth of Calories Conclusion Author Bio Publisher Introduction I decided to write this book when I saw a number of my friends following fatty diets with no proteins, low calories, no carbohydrates or anything else being promoted by any sort of person who called himself a dietitian and had good PR behind him. And I began to think. If these people were put in situations when they could not get food to eat, and had to survive with their body starving, they would not treat food with such casual contempt. However, they were starving their bodies of essential nutrients out of sheer ignorance. They wanted to get thin. Many of them were genetically programmed towards obesity. Others began gaining weight due to the body reaching a stage when it was in such a desperate condition that malnutrition had set in. And that is why it was putting on weight as a last resort in order to protect the body from any sort of future starvation. This book is going to tell you all about ancient food eating practices followed by the wise men of yore. If you say, I cannot do without my potato chips, or my sugar fix, well, you are not ready to live a lifestyle which were followed by our ancestors all over the world, millenniums ago. They ate nourishing food. And they were thankful for what they got. They did not bother much about silly newfangled ideas about calories and in the amounts of calories required to keep you healthy and strong. This of course is a fallacy and is a silly myth, which I am going to explain to you later on, but at the moment I am going to tell you more about how foods were used to heal a number of diseases down the ages, and naturally.

Bowl Food

Autor: Laurel Glen Publishing
Publisher: Laurel Glen Publishing
ISBN: 9781571458315
File Size: 8,31 MB
Format: PDF, Mobi
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Bowl food means relaxed eating--from a slow-simmered, fiery curry, a luscious pasta dish, or a few fresh ingredients tossed together in a wok. Take the tedium out of salad and pasta without all the mess.

The Other Side Of Russia

Autor: Sharon Hudgins
Publisher: Texas A&M University Press
ISBN: 9781585444045
File Size: 3,92 MB
Format: PDF
Read: 2771
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Award-winning author Sharon Hudgins takes readers on a personal adventure through the Asian side of Russia - from the "high-rise villages" of Vladivostok and Irkutsk to Lake Baikal and the Trans- Siberian Railroad route.

The New Farm

Autor: Brent Preston
Publisher: Random House Canada
ISBN: 0345811879
File Size: 27,49 MB
Format: PDF
Read: 8368
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The inspiring and sometimes hilarious story of a family that quit the rat race and left the city to live out their ideals on an organic farm, and ended up building a model for a new kind of agriculture. You know those books where the city folks move to the country and have all kinds of crazy misadventures? Where the barnyard is a place of bucolic harmony and each passing season brings the author closer to understanding his proper place in the natural order? You know those books where the primary objective is not so much farming, but writing about farming? This isn’t that kind of book. It’s true that Brent Preston and Gillian Flies did leave the city and move to the country, and they did make a lot of stupid mistakes, some of which are pretty funny in hindsight. But their goal from the beginning was to build a real farm, one that would sustain their family, heal their environment, and nourish their community. It was a goal that was achieved not through bucolic self-reflection, but through a decade of grinding toil and perseverance. Told with humour and heart in Preston’s unflinchingly honest voice, The New Farm is the story of one family’s transition from die-hard urbanites to bona fide farmers and passionate advocates for a more just and sustainable food system. It’s the story of how a couple of young professionals learned not just how to grow food, but how to succeed at the business of farming. And it’s the story of how a small, sustainable, organic farm ended up providing not just a livelihood, but a happy, meaningful and fulfilling way of life.