Encarnación’s Kitchen

Beat Myths in Literature

Revisionist Strategies in Beat Women

Estíbaliz Encarnación-Pinedo

Beat Myths in Literature reassesses the work of women poets associated with the Beat Generation from the critical lens of revisionist discourses. Using the metaphor and the critical lens of looking back, an act infused with feminist implications after Adrienne Rich (1972), the volume focuses on poetry, fiction, and autobiographical writing to analyze the different ways in which Beat women used revisionist discourses to refashion the Beat Generation and establish themselves as literary and artistic subjects. Offering the first comprehensive study of the use of mythology in the Beat Generation, Beat Myths in Literature: Revisionist Strategies in Beat Women focuses on the specific re-writing or revisioning of mythical texts. As such, it studies the ways in which Beat poets incorporate mythology into their works, both through the feminist reinvention or appropriation of ancient myths, but also by debunking more contemporary myths used to contain women in particular social and artistic roles. Furthermore, this volume expands Rich’s notion of re-vision, considering memoirs and autobiographies as factual and fictional re-interpretations of history. Seen through the eyes of revisionist studies and the poets’ investment in “personal myth”, the book establishes new points of entrance into works that allow us to explore the feminist, political, and poetical relevance of the work of Beat women

The Spanish Cook

A Selection of Recipes from Encarnación Pinedo's El Cocinero Español

Encarnación Pinedo, Vance Gerry

Description unavailable for this volume in the current provider response.

Innovation and Material Design in CLIL

Estíbaliz Encarnación Pinedo

Description unavailable for this volume in the current provider response.

El cocinero español

obra que contiene mil recetas valiosas y utiles para cocinar con facilidad en diferentes estilos. : Comprendiendo advertencias y explicaciones aproposito que ponen el arte de la cocina al alcance de todos

Encarnación Pinedo

Description unavailable for this volume in the current provider response.

Sweet Invention

A History of Dessert

Michael Krondl

A social, cultural, and--above all--culinary history of dessert, Sweet Invention explores the world's great dessert traditions, from ancient India to 21st-century Indiana. Each chapter begins with author Michael Krondl tasting and analyzing an icon of dessert, such as baklava from the Middle East or macarons from France, and then combines extensive scholarship with a lively writing style to spin an ancient tale of some of the world's favorite treats and their creators. From the sweet makers of Persia who gave us the first donuts to the sugar sculptors of Renaissance Italy whose creativity gave rise to the modern-day wedding cake, this authoritative read clears up numerous misconceptions about the origins of various desserts, while elucidating their social, political, religious--and even sexual--uses through the ages.

Honey For Dummies

C. Marina Marchese, Howland Blackiston

Get in on the ground level of the next artisan food obsession—honey! Just like wine, cheese, beer or coffee, honey is an artisan food with much to be discovered. Whether you're interested in tasting the various varietals, using it as a cure, or harvesting your own, Honey For Dummies is the guide for you. This book reveals the deep and complex world of honey, its diverse floral sources, and its surprising range of colors, smells, and flavors. You will learn about over 50 single-origin honeys, their sensory profiles, where they are produced and where to buy them. Discover how to taste and evaluate honey using the same methods as professional honey sensory expert. Understand how honey is produced by honeybees, and how beekeepers harvest, and bottle this liquid gold. You’ll also discover the historical role honey has played around the world in folklore, religions, and economies. From its health benefits, to recipes, to food pairings, this complete guide covers all things honey! Honey is the latest food trend that can be found at farmers’ markets, specialty food shops and on the menu of restaurants. It is produced from bees in every state and just about every country on the planet. Let Honey For Dummies accompany you on your sweet adventure! Discover the rich and complex world of single-origin honey Learn about honey’s composition and its myriad health benefits Acquire the skills to taste honey like a pro then how to perfectly pair honeys with all foods Try the book’s many wonderful recipes that incorporate honey Honey For Dummies is the perfect companion for every chef, brewer, homesteader, beekeeper or honey lover.

Six Thousand Years of Bread

Its Holy and Unholy History

H. E. Jacob

Yeast, water, flour, and heat. How could this simple mixture have been the cause of war and plague, celebration and victory supernatural vision and more? In this remarkable and all-encompassing volume, H. E. Jacob takes us through six thousand dynamic years of bread's role in politics, religion, technology, and beyond. Who were the first bakers? Why were bakers distrusted during the Middle Ages? How did bread cause Napoleon's defeat? Why were people buried with bread? SIX THOUSAND YEARS OF BREAD has the answers. Jacob follows the story from its beginning in ancient Egypt and continues through to modern times. The poignant and inspiring conclusion of the book relays the author's experiences in a Nazi concentration camp, subsisting on bread made of sawdust.

Food and Nutrition

Customs and Culture

Paul Fieldhouse

This text focuses on the social and biocultural uses of food in ancient and contemporary societies throughout the world. Features include special topics about airline food, allopathic dietary systems and recipe repertoires, as well as the most up-to-date research and information in this field.

The Moosewood Cookbook

Recipes from Moosewood Restaurant, Ithaca, New York

Mollie Katzen

A compilation of recipes from the Moosewood Restaurant with vegetarian and ethnic emphasis.

The Original Fannie Farmer 1896 Cook Book

Fannie Merritt Farmer

Description unavailable for this volume in the current provider response.

Encarnacion’s Kitchen

Mexican Recipes from Nineteenth-Century California

Encarnación Pinedo

In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnación Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero español (The Spanish Cook), Encarnación's Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio food—Mexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo's cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today. Of some three hundred of Pinedo's recipes included here—a mixture of Basque, Spanish, and Mexican—many are variations on traditional dishes, such as chilaquiles, chiles rellenos, and salsa (for which the cook provides fifteen versions). Whether describing how to prepare cod or ham and eggs (a typical Anglo dish labeled "huevos hipócritas"), Pinedo was imparting invaluable lessons in culinary history and Latino culture along with her piquant directions. In addition to his lively, clear translation, Dan Strehl offers a remarkable view of Pinedo's family history and of the material and literary culture of early California cooking. Prize-winning journalist Victor Valle puts Pinedo's work into the context of Hispanic women's testimonios of the nineteenth century, explaining how the book is a deliberate act of cultural transmission from a traditionally voiceless group.

Food, Health, and Culture in Latino Los Angeles

Sarah Portnoy

Contemporary Los Angeles can increasingly be considered a part of Latin America. Only 200 miles from the border with Mexico, it has the largest, most diverse population of Latinos in the United States—and reportedly the second largest population of Mexicans outside of Mexico City. It also has one of the most diverse representations of Latino gastronomy in the United States, featuring the cuisine of nearly every region of Mexico, countries such as Peru, Argentina, Guatemala and El Salvador, as well as an incredible variety of Asian-Latin fusion cuisine. Despite the expansion of Latino cuisine's popularity in Los Angeles and the celebrity of many Latino chefs, there is a stark divide between what is available at restaurants and food trucks and what is available to many low-income, urban Latinos who live in food deserts. In these areas, access to healthy, affordable, culturally appropriate foods is a daily challenge. Food-related diseases, particularly diabetes and obesity, plague these communities. In the face of this crisis, grassroots organizations, policy-makers and local residents are working to improve access and affordability through a growing embrace of traditional cuisine, an emergent interest in the farm-to-table movement, and the work of local organizations. Angelinos are creating alternatives to the industrial food system that offer hope for Latino food culture and health in Los Angeles and beyond. This book provides an overview of contemporary L.A.’s Latino food culture, introducing some of the most important chefs in the Latino food scene, and discussing the history and impact of Latino street food on culinary variety in Los Angeles. Along with food culture, the book also discusses alternative sources of healthy food for low-income communities: farmers markets, community and school gardens, urban farms, and new neighborhood markets that work to address the inequalities in access and affordability for Latino residents. By making the connection between Latino food culture and the Latino communities’ food related health issues, this study approaches the issue from a unique perspective.

Taste Makers

Seven Immigrant Women Who Revolutionized Food in America

Mayukh Sen

An NPR Best Book of the Year A New York Times Editors’ Choice pick Wall Street Journal’s Who Read What: Favorite Books of 2021 Longlisted for the 2022 Brooklyn Public Library Book Prize Observer Food Monthly’s 50 Things We Love in the World of Food Right Now Named a best book for the holidays by Wall Street Journal, Vogue, Oprah’s O Quarterly, Globe & Mail, and the Food Network Named a best food book of 2021 by the Los Angeles Times, KCRW, WBUR’s Here & Now One of The Millions’ Most Anticipated Books of 2021 America’s modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

Latino Food Culture

Zilkia Janer

Latino cuisine has always been a part of American foodways, but the recent growth of a diverse Latino population in the form of documented and undocumented immigrants, refugees, and exiles has given rise to a pan-Latino food phenomenon. These various food cultures in the United States are expertly overviewed here together in depth for the first time. Many Mexican American, Cuban American, Puerto Ricans, Dominican American, and Central and South American communities in the United States are considered transnational because they actively participate in the economy, politics, and culture of both the United States and their countries of origin. The pan-Latino food culture that is emerging in the United States is also a transnational phenomenon that constantly nurtures and is nurtured by national and regional cuisines. They all combine in kaleidoscopic ways their shared gastronomic wealth of Spanish and Amerindian cuisines with different African, European and Asian culinary traditions. This book discusses the ongoing development of Latino food culture, giving special attention to how Latinos are adapting and transforming Latin American and international elements to create one of the most vibrant cuisines today. This is essential reading for crucial cultural insight into Latinos from all backgrounds. Readers will learn about the diverse elements of an evolving pan-Latino food culture-the history of the various groups and their foodstuffs, cooking, meals and eating habits, special occasions, and diet and health. Representative recipes and photos are interspersed in the essays. A chronology, glossary, resource guide, and bibliography make this a one-stop resource for every library.

The Oxford Companion to American Food and Drink

Andrew F. Smith

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. DT Nearly 1,000 articles on American food and drink, from the curious to the commonplace DT Beautifully illustrated with hundreds of historical photographs and color images DT Includes informative lists of food websites, museums, organizations, and festivals

Latinas in the United States, set

A Historical Encyclopedia

Vicki L. Ruiz, Virginia Sánchez Korrol

Latinas in the United States: A Historical Encyclopedia records the contribution of women of Latin American birth or heritage to the economic and cultural development of the United States. The encyclopedia, edited by Vicki L. Ruiz and Virginia Sánchez-Korrol, is the first comprehensive gathering of scholarship on Latinas. This encyclopedia will serve as an essential reference for decades to come. In more than 580 entries, the historical and cultural narratives of Latinas come to life. From mestizo settlement, pioneer life, and diasporic communities, the encyclopedia details the contributions of women as settlers, comadres, and landowners, as organizers and nuns. More than 200 scholars explore the experiences of Latinas during and after EuroAmerican colonization and conquest; the early-19th-century migration of Puerto Ricans and Cubans; 20th-century issues of migration, cultural tradition, labor, gender roles, community organization, and politics; and much more. Individual biographical entries profile women who have left their mark on the historical and cultural landscape. With more than 300 photographs, Latinas in the United States offers a mosaic of historical experiences, detailing how Latinas have shaped their own lives, cultures, and communities through mutual assistance and collective action, while confronting the pressures of colonialism, racism, discrimination, sexism, and poverty. "Meant for scholars and general readers, this is a great resource on Latinas and historical topics connected with them." -- curledup.com