The Real Food of China


Author: Leanne Kitchen,Antony Suvalko
Publisher: N.A
ISBN: 9781742705309
Category: Cooking
Page: 440
View: 6525

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Through the authors' personal travels through China came realisation that what is commonly perceived as "Chinese food" in the Western world, is only part of the story, and thus followed the inspiration to celebrate the lesser known, wonderfully diverse aspects of this ancient culture's cooking. There is a growing global appreciation for regional Chinese fare- but it is mostly unrepresented in Chinese restaurants. Kitchen and Suvalko strove to capture the essence of the simple home cooking and explore the variation in cuisine among the different regions. The result is a comprehensive compendium of dishes, divided into chapters by category, including: cold dishes, soups and hotpots, dumplings, breads and noodles, pork, chicken, fish, vegetables and desserts. Readers can delight in fermented foods from Shaoxing, River fish from Jiangxi province, Smoked pork from Hunan, fish dumplings and flat breads from Shandong or bowls of fresh, steaming, soft tofu slathered in chilli and peppercorns from Sichuan villages. With food that is full of flavour, utilizes seasonal produce and is simple to prepare, and beautiful photographs shot on location, A Taste of China will challenge everything you thought you knew about Chinese cooking!

China study

die wissenschaftliche Begründung für eine vegane Ernährungsweise
Author: T. Colin Campbell,Thomas M. Campbell
Publisher: N.A
ISBN: 9783864010019
Category:
Page: 423
View: 3985

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The Real Food Daily Cookbook

Really Fresh, Really Good, Really Vegetarian
Author: Ann Gentry,Anthony Head
Publisher: Ten Speed Press
ISBN: 1607743736
Category: Cooking
Page: 240
View: 5268

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With three bustling restaurants located throughout the Los Angeles area, Real Food Daily boasts a loyal clientele of ravenous vegetarian diners and health-conscious celebrities, trendsetting young hipsters and members of Southern California's culinary community at large. After 10 successful years as a cherished destination for lovers of delicious and naturally wholesome cuisine, this eclectic hot spot continues to thrive under the stewardship of its pioneering founder, Ann Gentry, who raises the standards and expectations of nutritious, meat-free cooking through her unique brand of California cuisine. In THE REAL FOOD DAILY COOKBOOK, you'll find recipes for 150 of the restaurants' most popular dishes, such as Lentil-Walnut Pate; Country-Style Miso Soup; Tuscan Bean Salad with Herb Vinaigrette; Southern-Style Skillet Cornbread; Tofu Quiche with Leeks and Asparagus; Acorn Squash Stuffed with Sweet Rice, Currants, and Vegetables; and Coconut Cream Pie with Chocolate Sauce. After years of getting floods of recipe requests from her loyal customers, Ann is delivering in full force, not only to her patient fans, but to everyone who yearns for delicious, healthful, real food in their daily lives.

Real Food/Fake Food

Why You Don't Know What You're Eating and What You Can Do About It
Author: Larry Olmsted
Publisher: Algonquin Books
ISBN: 1616207418
Category: Business & Economics
Page: 336
View: 3981

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“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series “The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.

The Last Chinese Chef


Author: Nicole Mones
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618619665
Category: Fiction
Page: 278
View: 5466

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Struggling to get back on her feet in the wake of her husband's premature death and stunned by a paternity suit against her husband's estate, food writer Maggie McElroy plans a trip to China to investigate the claim and to profile rising chef Sam Liang, who introduces her to the Chinese concept of food, while drawing her into his extended family and helping her come to terms with her life. 30,000 first printing.

The Real Food Revival

Aisle by Aisle, Morsel by Morsel
Author: Sherri Brooks Vinton,Ann Clark Espuelas
Publisher: Penguin
ISBN: 1101143673
Category: Health & Fitness
Page: 304
View: 436

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Say good-bye to flavorless tomatoes, mealy apples, and "mystery meats." Say hello to the way food used to taste-and still can. The Real Food Revival is a book of celebration and indulgence, an ode to culinary delight, and an indispensable reference guide for food lovers everywhere. It takes you through the delicious process of filling your pantries (and tummies) with Real Food. Simply put, Real Food is: delicious, produced as locally as possible, sustainable, affordable, and accessible. In The Real Food Revival, readers will learn how to find Real Food wherever they shop, and how to navigate the jargon-organic, eco-friendly, fresh, fresh-frozen, cage-free, GMO-free, fair-trade, grass-fed, grain-finished-in order to make meaningful choices. The book also informs readers about alternative Real Food sources such as CSAs (Community Supported Agriculture systems), direct-from-the-farm, and the Internet.

The Real Food Grocery Guide

Navigate the Grocery Store, Ditch Artificial and Unsafe Ingredients, Bust Nutritional Myths, and Select the Healthiest Foods Possible
Author: Maria Marlowe
Publisher: Fair Winds Press
ISBN: 1592338054
Category: Health & Fitness
Page: 272
View: 8207

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Understand food labels and cut through myths, hype, and misleading information on "healthy" food choices. Make the best choices with The Real Food Grocery Guide. The Real Food Grocery Guide helps you navigate every aisle of the grocery store by clearly outlining what foods are truly the healthiest, the freshest, and the most economical (and which ones belong in the garbage rather than your grocery cart!) Now you won't have to question whether fat-free or gluten-free is healthier, what food labels hidden meanings are, or if organic vegetables and grass-fed meat is worth the extra cost. The Real Food Grocery Guide is the most comprehensive and actionable guide to grocery shopping and healthy eating ever with advice on: What to eat for health, balanced weight, and longevity How to shop to save a significant amount of time and money How to decipher food "buzz words" (like natural, grass-fed, wild, organic, gluten-free, etc.): know which to buy and which to leave on the shelf How to select the most nutritious and delicious produce, every time (no more getting home with brown avocados or tasteless melon Why the quality of animal-products-such as meat, fish, eggs, and dairy-is crucial--and how to choose the healthiest kinds How to store fresh food properly so it doesn't spoil too quickly Why calorie counting is futile - and what you should look for instead to determine the healthiness of any food How to decipher what a food label is really saying How to avoid being duped by sneaky food industry claims and choose the best packaged products every time Stop guessing when you're in the grocery store. Grab The Real Food Grocery Guide and get the real facts on what labels are telling you. No spin.

Chop Suey, USA

The Story of Chinese Food in America
Author: Yong Chen
Publisher: Columbia University Press
ISBN: 0231538162
Category: Social Science
Page: 352
View: 5855

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American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.

The Hakka Cookbook

Chinese Soul Food from Around the World
Author: Linda Lau Anusasananan
Publisher: Univ of California Press
ISBN: 0520273281
Category: Cooking
Page: 293
View: 3621

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Traces the history of Hakka cuisine from its roots in China to the many different migration locations of the Hakka people, describing how the cuisine changed in each region, and provides Hakka recipes from all over the world.

Peasants without the Party: Grassroots Movements in Twentieth Century China

Grassroots Movements in Twentieth Century China
Author: Lucien Bianco
Publisher: Routledge
ISBN: 1317463102
Category: History
Page: 300
View: 6141

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Exploring one of the most dynamic and contested regions of the world, this series includes works on political, economic, cultural, and social changes in modern and contemporary Asia and the Pacific. The leading specialist on China's twentieth century peasant resistance reexamines, in bold and original ways, the question: Was the Chinese peasantry a revolutionary force? Where most scholarly attention has focused on Communist-led peasant movements, Bianco's story is one of peasant thought and action largely unmediated by modern political parties. This volume pays particular attention to the first half of the twentieth century when peasant-based conflict, ranging from tax and food protests to secret society conflicts, opium struggles, inter-communal conflicts, and tenant protests over rent, was central to nationwide revolutionary processes.

Food Plants of China


Author: Shiu-ying Hu
Publisher: Chinese University Press
ISBN: 9789629962296
Category: Nature
Page: 844
View: 6121

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The food plants of an area provide the material basis for the survival of its population, and furnish inspiring stimuli for cultural development. There are two parts in this book. Part 1 introduces the cultural aspects of Chinese food plants and the spread of Chinese culinary culture to the world. It also describes how the botanical and cultural information was acquired; what plants have been selected by the Chinese people for food; how these foodstuffs are produced, preserved, and prepared; and what the western societies can learn from Chinese practices. Part 2 provides the botanical identification of the plant kingdom for the esculents used in China as food and/or as beverage. The plants are illustrated with line drawings or composite photographic plates. This book is useful not only as a text for general reading, but also as a work reference. Naturally, it would be a useful addition to the general collection of any library.

The China Study All-Star Collection

Whole Food, Plant-Based Recipes from Your Favorite Vegan Chefs
Author: LeAnne Campbell
Publisher: BenBella Books, Inc.
ISBN: 1939529972
Category: Cooking
Page: 304
View: 1585

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Following the bestselling The China Study Cookbook, LeAnne Campbell brings together top names in the plant-based community to share their favorite and most delicious recipes in The China Study All-Star Collection. Featuring your favorite chefs and cookbooks authors, The China Study All-Star Collection includes foods from Happy Herbivore chef Lindsay S. Nixon; Del Sroufe, author of the New York Times bestseller Forks Over Knives Cookbook; Laura Theodore, host of PBS’ Jazzy Vegetarian; and pioneering researcher Dr. John McDougall, which all follow the nutrition standards set forth by The China Study. Even better, with delectable dishes such as Dreena Burton’s Sneaky Chickpea Burgers, Heather Crosby’s Peppermint Chocolate Chunk Ice Cream, Christy Morgan’s Fiesta Quinoa Salad and Christina Ross’s Daikon Mushroom Fettuccine, this collection of recipes has you covered for any occasion or craving. With an introduction from The China Study co-author Dr. T. Colin Campbell, The China Study All-Star Collection is the ultimate plant-based cookbook for healthful, savory eating.

The Real Story of Ah-Q and Other Tales of China

The Complete Fiction of Lu Xun
Author: Lu Xun
Publisher: Penguin UK
ISBN: 0141194189
Category: Fiction
Page: 464
View: 5825

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Lu Xun (Lu Hsun) is arguably the greatest writer of modern China, and is considered by many to be the founder of modern Chinese literature. Lu Xun's stories both indict outdated Chinese traditions and embrace China's cultural richness and individuality. This volume presents brand-new translations by Julia Lovell of all of Lu Xun's stories, including 'The Real Story of Ah-Q', 'Diary of a Madman', 'A Comedy of Ducks', 'The Divorce' and 'A Public Example', among others. With an afterword by Yiyun Li.

The Real Cost of Cheap Food


Author: Michael Carolan
Publisher: Routledge
ISBN: 1136529772
Category: Business & Economics
Page: 288
View: 1043

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Remediating deficits and managing disabilities has been a central preoccupation for clinical psychologists. Positive Psychology, in contrast, is concerned with the enhancement of happiness and well-being, involving the scientific study of the role of personal strengths and positive social systems in the promotion of optimal wellbeing. Alan Carr's Positive Psychology has become essential reading for anyone requiring a thorough and accessible introduction to the field. This new edition retains all the features that made the first edition so popular, including: accounts of major theories and relevant research learning objectives chapter summaries research and personal development questions suggestions for further reading measures for use in research glossaries of new terms. The book has also been completely updated to take account of recent research and major advances, and includes a new chapter on Positive Psychotherapy, an extended account of research on character strengths and virtues, and a discussion of recent ground-breaking research on emotional intelligence. This new edition of Positive Psychology will prove a valuable resource for psychology students and lecturers, as well as those involved in postgraduate training in related areas such as clinical psychology, social work, counselling and psychotherapy.

From Canton Restaurant to Panda Express

A History of Chinese Food in the United States
Author: Haiming Liu
Publisher: Asian American Studies Today
ISBN: 9780813574752
Category: Cooking
Page: 202
View: 3102

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"The story of Chinese Americans through the lens of food. From Canton Restaurant in 1849 to Panda Express today, Chinese food history in America spans over 150 years. Chinese 'Forty-niners' were mostly merchants and restaurateurs who migrated here not to dig gold but to do trade. Racism against the Chinese slowed down the growth of the Chinese restaurant business in the late 19th century, but it made a rebound in the format of chop suey. From 1900 to the 1960s, chop suey as imagined authentic Chinese food attracted numerous American customers including Jewish Americans as its collective fan. Then the real Chinese food such as Hunan, Sichuan or Shanghai cuisine replaced chop suey houses in the 1970s following the arrival of new Chinese immigrants after immigration reform in 1965. Those regional-flavored Chinese restaurants were brought in and established by immigrants from Taiwan rather than mainland China. As Chinese restaurants in America turned Chinese in flavor, P.F. Chang's and Panda Express rose fast in the 1990s to meet the need of constantly changing and often multi-ethnically blended eating habits of American customers. Chinese food in America is a fascinating history about both Chinese and Americans. Embedded in this history is the story of human migration, culinary tradition, racial politics, ethnic identity, cultural negotiation, Chinese Diaspora and transnational life, and Chinese cuisine as a global food. Though a scholarly work, this book aims at all readers who are interested in food history and culture"--Provided by publisher.

Lifestyle in China


Author: 龚纹
Publisher: 五洲传播出版社
ISBN: 9787508511023
Category: Beverages
Page: 176
View: 1670

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Lifestyle in China presents the largest country in the world not as a political and economic superpower but simply as a country, with a long, storied history and complex culture. More important than the China of today s international news is its people: what does the everyday life of a Chinese family look like? This book explores the leisure activities and rich food culture of the Chinese that has continued throughout the ages since ancient China. Understanding China s people and their lifestyle will ultimately help us understand China s dynamic place in today s world."

China to Chinatown

Chinese Food in the West
Author: J.A.G. Roberts
Publisher: Reaktion Books
ISBN: 1861896182
Category: Political Science
Page: 256
View: 9471

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China to Chinatown tells the story of one of the most notable examples of the globalization of food: the spread of Chinese recipes, ingredients and cooking styles to the Western world. Beginning with the accounts of Marco Polo and Franciscan missionaries, J.A.G. Roberts describes how Westerners’ first impressions of Chinese food were decidedly mixed, with many regarding Chinese eating habits as repugnant. Chinese food was brought back to the West merely as a curiosity. The Western encounter with a wider variety of Chinese cuisine dates from the first half of the 20th century, when Chinese food spread to the West with emigrant communities. The author shows how Chinese cooking has come to be regarded by some as among the world’s most sophisticated cuisines, and yet is harshly criticized by others, for example on the grounds that its preparation involves cruelty to animals. Roberts discusses the extent to which Chinese food, as a facet of Chinese culture overseas, has remained differentiated, and questions whether its ethnic identity is dissolving. Written in a lively style, the book will appeal to food historians and specialists in Chinese culture, as well as to readers interested in Chinese cuisine.