Master List - Lectures Available from Culinary Historians
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Asia's Contributions to World Cuisine
Volume 7 | Issue 18 | Number 2 | Article ID 3135 | May 01, 2009 The Asia-Pacific Journal | Japan Focus Asia's Contributions to World Cuisine Sidney Mintz Asia’s Contributions to Worldsubcontinent; and Myanmar, Mongolia, Tibet, Cuisine and China I intend to deal with food systems that fall within the region as I have arbitrarily Sidney W. Mintz defined it here. In drawing what are meant as provisional boundaries I have in mind not so Abstract much political systems, as limits set by ecological and cultural factors, which have The movement of food ingredients, cooking shaped cuisines over time. Foods and cooking methods and dishes across the earth’s surface methods can become deeply rooted locally, is ancient, and in large measure only poorly even without political or religious pressures. recorded. While the West has documented its They can also diffuse widely, and sometimes contributions to global cuisine, those of the rest quickly, without regard to political boundaries. of the world are less well recognized. This Group food behavior, like group linguistic paper takes note of Asia’s role in enriching the behavior, seems to follow rules of its own. world’s foods, both nutritively and in terms of diversity and taste. By ‘world cuisine’ or ‘global cuisine’, I really have in mind a process, more than a stable If any of us were asked -- in the classroom, or system. That process is now nearly continuous during a radio interview, for instance --and ongoing, but it is also surprisingly ancient. whether Asia had made any significantWorld food history has involved the gradual but contributions to a global cuisine, I am certain uneven spread of plants and animals, foods and that all of us would answer spontaneously, and food ingredients, cooking methods and in approximately the same manner: ‘Absolutely. -
Trauma, Gender, and Traditional Performance In
UNIVERSITY OF CALIFORNIA Los Angeles The Art of Resistance: Trauma, Gender, and Traditional Performance in Acehnese Communities, 1976-2011 A dissertation submitted in partial satisfaction of the requirements for the degree Doctor of Philosophy in Women’s Studies by Kimberly Svea Clair 2012 ABSTRACT OF THE DISSERTATION The Art of Resistance: Trauma, Gender, and Traditional Performance in Acehnese Communities, 1976-2011 by Kimberly Svea Clair Doctor of Philosophy in Women’s Studies University of California, Los Angeles, 2012 Professor Susan McClary, Chair After nearly thirty years of separatist conflict, Aceh, Indonesia was hit by the 2004 Indian Ocean tsunami, a disaster that killed 230,000 and left 500,000 people homeless. Though numerous analyses have focused upon the immediate economic and political impact of the conflict and the tsunami upon Acehnese society, few studies have investigated the continuation of traumatic experience into the “aftermath” of these events and the efforts that Acehnese communities have made towards trauma recovery. My dissertation examines the significance of Acehnese performance traditions—including dance, music, and theater practices—for Acehnese trauma survivors. Focusing on the conflict, the tsunami, political and religious oppression, discrimination, and hardships experienced within the diaspora, my dissertation explores the ii benefits and limitations of Acehnese performance as a tool for resisting both large-scale and less visible forms of trauma. Humanitarian workers and local artists who used Acehnese performance to facilitate trauma recovery following the conflict and the tsunami in Aceh found that the traditional arts offered individuals a safe space in which to openly discuss their grievances, to strengthen feelings of cultural belonging, and to build solidarity with community members. -
{Download PDF} Jakarta: 25 Excursions in and Around the Indonesian Capital Ebook, Epub
JAKARTA: 25 EXCURSIONS IN AND AROUND THE INDONESIAN CAPITAL PDF, EPUB, EBOOK Andrew Whitmarsh | 224 pages | 20 Dec 2012 | Tuttle Publishing | 9780804842242 | English | Boston, United States Jakarta: 25 Excursions in and around the Indonesian Capital PDF Book JAKARTA, Indonesia -- A jet carrying 62 people lost contact with air traffic controllers minutes after taking off from Indonesia's capital on a domestic flight on Saturday, and debris found by fishermen was being examined to see if it was from the missing plane, officials said. Bingka Laksa banjar Pekasam Soto banjar. Recently, she spent several months exploring Africa and South Asia. The locals always have a smile on their face and a positive outlook. This means that if you book your accommodation, buy a book or sort your insurance, we earn a small commission at no extra cost to you. US Capitol riots: Tracking the insurrection. The Menteng and Gondangdia sections were formerly fashionable residential areas near the central Medan Merdeka then called Weltevreden. Places to visit:. We'll assume you're ok with this, but you can opt-out if you wish. Some traditional neighbourhoods can, however, be identified. Tis' the Season for Holiday Drinks. What to do there: Eat, sleep, and be merry. Special interest tours include history walks, urban art walks and market walks. Rujak Rujak cingur Sate madura Serundeng Soto madura. In our book, that definitely makes it worth a visit. Jakarta, like any other large city, also has its share of air and noise pollution. We work hard to put out the best backpacker resources on the web, for free! Federal Aviation Administration records indicate the plane that lost contact Saturday was first used by Continental Airlines in Articles from Britannica Encyclopedias for elementary and high school students. -
Philadelphia City Guide Table of Contents
35th ANNUAL MEETING & SCIENTIFIC SESSIONS Philadelphia PHILADELPHIA MARRIOTT DOWNTOWN 1201 MARKET ST, PHILADELPHIA, PA 19107 APRIL 23-26, 2014 Philadelphia City Guide TABLE OF CONTENTS I. LOCAL ARRANGEMENTS COMMITTEE ......................................................................................................................3 II. OVERVIEW .......................................................................................................................................................................3 III. WEATHER ........................................................................................................................................................................3 IV. GETTING AROUND .......................................................................................................................................................3 A. From the Airport .........................................................................................................................................................3 B. Around the City ..........................................................................................................................................................3 V. SAFETY .............................................................................................................................................................................4 VI. NEIGHBORHOODS .........................................................................................................................................................4 -
Eating Puerto Rico: a History of Food, Culture, and Identity
Diálogo Volume 18 Number 1 Article 23 2015 Eating Puerto Rico: A History of Food, Culture, and Identity Rafael Chabrán Whittier College Follow this and additional works at: https://via.library.depaul.edu/dialogo Part of the Latin American Languages and Societies Commons Recommended Citation Chabrán, Rafael (2015) "Eating Puerto Rico: A History of Food, Culture, and Identity," Diálogo: Vol. 18 : No. 1 , Article 23. Available at: https://via.library.depaul.edu/dialogo/vol18/iss1/23 This Book Review is brought to you for free and open access by the Center for Latino Research at Via Sapientiae. It has been accepted for inclusion in Diálogo by an authorized editor of Via Sapientiae. For more information, please contact [email protected]. Eating Puerto Rico: A History of Food, Culture, and Identity By Cruz Miguel Ortíz Cuadra. Tr. Russ Davidson. Chapel Hill: University of North Carolina Press, 2013. 408 pp. isbn 978-1469608822 he original edition, Puerto Rico en su olla, ¿somos on the Caribbean, especially in terms of the definition of Taún lo que comimos?, published by Cruz Miguel “cuisine.” From Montanari (2003), he takes the notion that Ortíz Cuadra in 2006, publisher Doce Calles, in Aranjuez, food (and cuisine) is an extraordinary vehicle for self-rep- Madrid, was a rich tour de force by a food historian and resentation, community, and identity.5 To this recipe, he Professor of Humanities in the Department of Human- adds Fischler (1995) and Mintz’s definitions of cuisine ities at the University of Puerto Rico, Humacao. He is as: the familiarity with specific foodstuffs, techniques for an authority on the history of food, food habits and diet cooking as the culinary rules of a given community, and of Puerto Rico.1 Now an excellent English translation is the application of those rules in cooking.6 available, from the UNC series “Latin America in Transla- Ortíz Cuadra also concentrates on other central tion.” The book includes a Foreword by Ángel G. -
Master Thesis
Master thesis in History: Migration and Global Interdependence !Research Master Programme ! ! ! INDONESIAN AND MOROCCAN EATING CULTURES AT THE DUTCH TABLE: A CULINARY HISTORY OF ADAPTATION AND AUTHENTICITY (1950-2000) ! ! ! ! SAMUELA ETOSSI [email protected] ! Supervisor: Prof. Dr. Leo Lucassen Professor of Social History and Academic Director of the Institute of History at Leiden !University Second reviewer: Prof. Dr. Marlou Schrover Professor in Migration History at Leiden University ! ! ! !Contents !Introduction ………………………………………………………………………………….……3 1.The integration of post-colonial and labor migrants within shifting Dutch immigrant policies (1945-2000s)……………………………………………………………………………………..17 1.1.‘Not a country of immigration’ (post-World War II until mid-1970s)……………… 17 1.2. The Dutch multicultural model (1970s)……………………………………………. 25 1.3. The Ethnic Minority Policy (1980s)……………………………………………….. 29 1.4. The Integration Policy (1990s)…………………………………………………….. 32 1.5. The Integration Policy ‘New Style’ (2000s)……………………………………….. 35 1.6. A brief comparison between the integration of post-colonial and labour migrants………………………………………………………………………………….37 ! 2. Change and continuity in the Dutch eating culture (1950s-1990s/2000s)…………………….44 2.1. The post-war Dutch culinary panorama (1950s)……………………………………44 2.2. Social factors and technological developments……………………………………..45 2.3.1960s-1990s: the decades of gastronomic diversity and eating out ethnic…………..46 ! 3. The influence of foreign cuisines at the Dutch table: Margriet’s culinary columns (1950-2000) -
Reshaping the Traditional Pattern of Food Consumption in Romania Through the Integration of Sustainable Diet Principles
sustainability Article Reshaping the Traditional Pattern of Food Consumption in Romania through the Integration of Sustainable Diet Principles. A Qualitative Study Lelia Voinea *, Dorin Vicent, iu Popescu, Mihaela Bucur, Teodor Mihai Negrea, Răzvan Dina * and Calcedonia Enache The Faculty of Business and Tourism, The Bucharest University of Economic Studies, 41 Dacia Blvd., Sector 1, 010404 Bucharest, Romania; [email protected] (D.V.P.); [email protected] (M.B.); [email protected] (T.M.N.); [email protected] (C.E.) * Correspondence: [email protected] (L.V.); [email protected] (R.D.); Tel.: +40-748-210-425 (L.V.) Received: 10 June 2020; Accepted: 17 July 2020; Published: 20 July 2020 Abstract: The Romanian traditional pattern of food consumption as a whole is no longer a reference point in shaping a healthy and sustainable food behavior due to the growing discrepancies between the return to traditions and the constraints of sustainable development, so the aim of this study is to provide solutions for reshaping the food pattern by incorporating the principles of sustainable diet. The research conducted is based on qualitative data and the semi-structured interview was used as method of data collection from a sample of 21 Romanians traditional food consumers. The study led to a typology of respondents that combines two consumption orientations, “healthy” and “convenience”, with two attitudes towards traditional diet, “hedonism” and “conformism”. Although respondents do not completely reject the idea of flexitarianism, they showed the tendency for overconsumption of meat-based traditional foods and a weak concern for environmental sustainability. -
Recent Trends in Jewish Food History Writing
–8– “Bread from Heaven, Bread from the Earth”: Recent Trends in Jewish Food History Writing Jonathan Brumberg-Kraus Over the last thirty years, Jewish studies scholars have turned increasing attention to food and meals in Jewish culture. These studies fall more or less into two different camps: (1) text-centered studies that focus on the authors’ idealized, often prescrip- tive construction of the meaning of food and Jewish meals, such as biblical and postbiblical dietary rules, the Passover Seder, or food in Jewish mysticism—“bread from heaven”—and (2) studies of the “performance” of Jewish meals, particularly in the modern period, which often focus on regional variations, acculturation, and assimilation—“bread from the earth.”1 This breakdown represents a more general methodological split that often divides Jewish studies departments into two camps, the text scholars and the sociologists. However, there is a growing effort to bridge that gap, particularly in the most recent studies of Jewish food and meals.2 The major insight of all of these studies is the persistent connection between eating and Jewish identity in all its various manifestations. Jews are what they eat. While recent Jewish food scholarship frequently draws on anthropological, so- ciological, and cultural historical studies of food,3 Jewish food scholars’ conver- sations with general food studies have been somewhat one-sided. Several factors account for this. First, a disproportionate number of Jewish food scholars (compared to other food historians) have backgrounds in the modern academic study of religion or rabbinical training, which affects the focus and agenda of Jewish food history. At the Oxford Symposium on Food and Cookery, my background in religious studies makes me an anomaly. -
Florentine Cuisine and Culture
13494C02.pgsII 11/21/03 2:10 PM Page 17 2 Florentine Cuisine and Culture In paradiso ci si canta e ci si suona In Paradise we play and sing e di mangiare non se ne ragiona. and think not about eating. Tuscan proverb, from Massimo1 Introduction The Florentine proverb defined paradise as the place where non se ne ragiona about eating—a complicated expression that means the food is beyond reason, without need for thinking. It implies the inescapable fact of life for many Flo- rentines throughout the first two-thirds of the twentieth century—that they always had to fret about eating. Through their ways of talking about food, peo- ple identified themselves as Florentines and Tuscans. Sixty-six-year-old Elena, who in Chapter 1 criticized her fellow Florentines for their arrogance, was happy to proclaim her pride in their food: Oh, we eat well in Florence; we eat very well. Our cooking is not very refined, but it is delicious. It’s not sophisticated because generally we just do our best and don’t make fancy dishes like they do in many places, in the Italian Piemonte region, for example. There they cook French style and they make refined dishes that are beautiful to look at. But they are less flavorful than ours because they are cooked with lots of butter and have a delicate taste. But our cooking uses hot pepper and pepper, you know. We use olive oil— the really good kind—and garlic, onion, and hot peppers. Yes, yes, we Florentines care about eating. -
Mundelein Is Best Known for Its Numerous Independently Owned and Operated One- Of-A Kind Restaurants As Well As Popular Family Restaurants
Mundelein is best known for its numerous independently owned and operated one- of-a kind restaurants as well as popular family restaurants. For your convenience and quick reference, here is a listing of Mundelein restaurants. This information is also available on Mundelein’s handy mobile app—available for a free download on Google Play or the Apple App Store. MUNDELEIN RESTAURANT MAP Brand Promise Mundelein will be Central Lake County’s premier location for entrepreneurs and known as a welcoming community. M U N D E L E I N www.mundelein.org RESTAURANT GUIDE Name Address Location Phone Website Description Alef Sausage & Deli 354-356 Townline Rd. SC 847-566-0008 www.alefsausage.com Homemade sausage and deli meats Arby’s 520 Townline Rd. SC 847-837-2370 www.arbys.com Roast Beef, sandwiches, salads AREA General Store 18 E. Park St. DT 847-393-7519 - Coffee shop Azteca Restaurant 346 N. Seymour Ave. DT 847-566-0001 www.aztecarestaurante.com Mexican cuisine Baskin Robbins 346 N. Lake St. DT 847-949-4411 www.baskinrobbins.com Ice Cream Baskin Robbins 722 S. Route 83 MM 847-566-6500 www.baskinrobbins.com Ice Cream Bill’s Pizza & Pub 624 S. Lake St. DL 847-566-5380 (pizza) 847-566-6508 (pub) www.billspizzapub.com Pizza, sandwiches, salads Carnitas Don Chuy 700 Diamond Lake Rd. DL 224-433-3889 www.carnitasdonchuy.com Authentic Mexican cuisine Blue House Korean BBQ 1484 Townline Rd. BC 847-566-4200 - Korean cuisine Bosacki’s Home Brew 610 E. Hawley St. DT 224-778-5400 www.bosackishomebrew.com Microbrewery Burger King 1520 S. -
Soup at the Distinguished Table in Mexico City, 1830-1920
SOUP AT THE DISTINGUISHED TABLE IN MEXICO CITY, 1830-1920 Nanosh Lucas A Thesis Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of MASTER OF ARTS May 2017 Committee: Amílcar Challú, Committee Co-Chair Franciso Cabanillas, Committee Co-Chair Amy Robinson Timothy Messer-Kruse © 2017 Nanosh Jacob Isadore Joshua Lucas All Rights Reserved iii ABSTRACT Amílcar Challú, Committee Co-Chair Francisco Cabanillas, Committee Co-Chair This thesis uses soup discourse as a vehicle to explore dimensions of class and hierarchies of taste in Mexican cookbooks and newspapers from 1830-1920. It contrasts soups with classic European roots, such as sopa de pan (bread soup), with New World soups, such as sopa de tortilla (tortilla soup) and chilaquiles (toasted tortillas in a soupy sauce made from chiles). I adopt a multi-disciplinary approach, combining quantitative methods in the digital humanities with qualitative techniques in history and literature. To produce this analysis, I draw from Pierre Bourdieu’s work on distinction and social capital, Max Weber’s ideas about modernization and rationalization, and Charles Tilly’s notions of categorical inequality. Results demonstrate that soup plays a part in a complex drama of inclusion and exclusion as people socially construct themselves in print and culinary practice. Elites attempted to define respectable soups by what ingredients they used, and how they prepared, served, and consumed soup. Yet, at the same time, certain soups seemed to defy hierarchical categorization, and that is where this story begins. iv To Lisa and Isadora Lucas. Thank you for your sacrifices. -
Mezze Breads Dinner Salads Small Plates Entrees Sides
DINNER MEZZE BREADS Choice of: 3 at 25 / 6 at 36 FLATBREAD 4. KUBANEH 12. WHIPPED EGGPLANT 10. served with labneh tahina, preserved lemon compote JERUSALEM BAGEL 6. LABNEH 10. grated tomato, ruti’s peanut dukkah SALADS SASSO CHICKEN LIVER MOUSSE 10. 17. mustard seeds, date syrup, FATTOUSH crispy shallots, baharat cucumber, tomato, fennel, radish, fresh herbs, sumac, buttermilk vinaigrette, crispy pita chips MARINATED BEETS 10. horseradish yogurt, chickpeas, ISRAELI SALAD 17. crispy beef tongue cucumber, tomato, red onion, parsley, mint, tahini, green schug MUHAMARRA 10. spicy roasted pepper & almond dip LEVANTINE “CAESAR” 18. tahini, parmesan, MOROCCAN CARROTS 10. fried chickpeas, toasted sesame, harissa, lemon, fresh herbs anchovy tempura TAHINA 10. lemon, garlic, sesame ENTREES SUMMER VEGETABLE TAGINE 27. SMALL PLATES tabbouleh, fresh herb broth FLASH FRIED CAULIFLOWER 17. PAN ROASTED SALMON 31. shishito peppers, olives, oregano, bouillabaisse broth, chickpeas, lemon-feta aioli lemon-fennel relish HUMMUS 16. WHOLE CHARCOAL GRILLED BRANZINO 36. soft boiled egg, green harissa, celery root, preserved lemon butter tomato jam, flatbread AGU’S TUNISIAN CIGAR 15. HARISSA BBQ CHICKEN 29. ground lamb, potato, dill, amba potato sumac puree, local greens 22. SHISHBARAK CRISPY ROASTED LAMB 41. lebanese mushroom filled dumplings, cucumbers, dates, walnuts, wild rice, warm yogurt, pine nuts, shawarma spice spicy herb sauce DAGON STEAK AU POIVRE 41. “SABICH” FLATBREAD 22. peppercorn and spice crusted NY strip, eggplant, tomato, shishito peppers crispy zaatar potatoes, charred spring onions crumbled soft boiled egg YELLOWFIN TUNA CRUDO 21. strawberry, lime, true, SIDES pickled rhubarb CRISPY ZAATAR POTATO 10. PAN ROASTED SCALLOPS 23. melted leek, spring peas, cumin-sumac butter POTATO PUREE 10.