July 1, 2022
The South American Table Book

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The South American Table

By Maria Kijac
  • ISBN Code: : 1558325395
  • Publisher : Harvard Common Press
  • Pages : 496
  • Category : Cooking
  • Reads : 592
  • Book Compatibility : Pdf, ePub, Mobi, Kindle
  • Pdf : the-south-american-table.pdf

Book Excerpt :

Award-winning collection of 450 authentic recipes from South America. Maria Baez Kijac is an experienced guide to this culinary journey through South America. Each recipe is clearly written, and the myriad flavors beckon the adventurous to try one recipe after another. In addition, Maria is a talented teacher, and her sections on technique will help new students of this cuisine master the dishes with ease and satisfaction. This will be the definitive word on South American food for years to come.†? - Art Smith, author of Back to the Table

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Whether humans crossed the seas between the Old World and the New in the times before Columbus is a tantalizing question that has long excited scholarly interest and tempted imaginations the world over. From the myths of Atlantis and Mu to the more credible, perhaps, but hardly less romantic tales of Viking ships and Buddhist missionaries, people have speculated upon what is, after all, not simply a question of contact, but of the nature and growth of civilization itself. To the specialist, it is an important question indeed. If people in the Western Hemisphere and in the Eastern Hemisphere developed their cultures more or less independently from the end of the last Ice Age until the voyages of Columbus, the remarkable similarities between New World and Old World cultures reveal something important about the evolution of culture. If, on the other hand, there were widespread or sustained contacts between the hemispheres in pre-Columbian times, these contacts represent events of vast significance to the prehistory and history of humanity. Originally delivered at a symposium held in May 1968, during the national meeting of the Society for American Archaeology, the papers presented here, by scholars eminent in the field, offer differing points of view and considerable evidence on the pros and cons of pre-Columbian contact between the Old World and the New. Various kinds of data—archaeological, botanical, geographical, and historical—are brought to bear on the problem, with provocative and original results. Introductory and concluding remarks by the editors pull together and evaluate the evidence and suggest ground rules for future studies of this sort. Man across the Sea provides no final answers as to whether people from Asia, Africa, or Europe visited the American Indian before Columbus. It does, however, present new evidence, suggested lines of approach, and a fresh attempt to delineate the problems involved and to establish acceptable canons of evidence for the future.

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Book Short Summary:

Production of food to meet the demands of an ever-increasing human population in the world is the major task and challenge to agriculture today. The conventional methods of plant breeding alone can no longer cope with the situation. The success of any crop improvement program depends on the extent of genetic variability in the base population, but due to denuding of forests and agricultural land, the naturally occurring pool of germplasm is being depleted. An urgent need is therefore ap parent to create new variability and increase the genetic base of agricul tural crops. Agricultural biotechnology has progressed to a stage in the produc tion of plants where specific characteristics to improve their yield, ap pearance, disease-resistance, nutritional quality and adaptation to ad verse soil conditions can be built into the seed. This concept of built-in quality implies a continuous scientific endeavour to improve plant char acters using a wide range of possibilities, and it also implies a scrutiny of the materials and methods available in the world today.

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Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique Includes methods for analysis of flours and bread-related compounds in other foods

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  • Pdf File: cuisine-and-empire.pdf

Book Short Summary:

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in "culinary philosophy"—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

Plants and People

By Alexandre Chevalier,Elena Marinova,Leonor Pena-Chocarro
  • File : Pdf, ePub, Mobi, Kindle
  • Publisher : Oxbow Books
  • Book Code : 1782970339
  • Total of Pages : 432
  • Category : History
  • Members : 889
  • Pdf File: plants-and-people.pdf

Book Short Summary:

This first monograph in the EARTH series, The dynamics of non-industrial agriculture: 8,000 years of resilience and innovation, approaches the great variety of agricultural practices in human terms. It focuses on the relationship between plants and people, the complexity of agricultural processes and their organisation within particular communities and societies. Collaborative European research among archaeologists, archaeobotanists, ethnographers, historians and agronomists using a broad analytical scale of investigation seeks to establish new common ground for integrating different approaches. By means of interdisciplinary examples, this book showcases the relationship between people and plants across wide ranging and diverse spatial and temporal milieus, including crop diversity, the use of wild foodstuffs, social context, status and choices of food plants.

Nature's Cancer-Fighting Foods

By Verne Varona
  • File : Pdf, ePub, Mobi, Kindle
  • Publisher : Penguin
  • Book Code : 1101606533
  • Total of Pages : 400
  • Category : Health & Fitness
  • Members : 614
  • Pdf File: nature-s-cancer-fighting-foods.pdf

Book Short Summary:

A revised edition with new recipes and updated research on the best foods to eat to fight cancer A comprehensive, holistic, and practical plan for cancer prevention and recovery, now completely revised and updated. Grounded in documented research from leading medical institutions—along with studies of the world’s healthiest populations—nutrition educator Verne Varona has developed a breakthrough nutritional and lifestyle program for immunity building and cancer prevention and recovery.

Mediterranean Vegetables

By Clifford Wright
  • File : Pdf, ePub, Mobi, Kindle
  • Publisher : Harvard Common Press
  • Book Code : 1558325913
  • Total of Pages : 416
  • Category : Cooking
  • Members : 234
  • Pdf File: mediterranean-vegetables.pdf

Book Short Summary:

Mediterranean food is the home cooking of many local cultures, a way of cooking derived from generous people, rustic foods, and simple pleasures. Its clear, robust flavors and uncomplicated preparations have made it a favorite of Americans and have earned it an honored place in our culinary tradition. What makes Mediterranean vegetable cookery so wonderful is the way its ingredients have been combined to create a host of delicious dishes virtually unknown until now in American kitchens. Vegetables are high on the list of foods we all want to eat more of, and we're always looking for new ways to prepare them. With Mediterranean Vegetables, a masterful A-to-Z culinary reference and cookbook, Mediterranean food expert Clifford A. Wright gives us a new world of great tastes. Never before has such a wealth of information on vegetables of the Mediterranean been collected in one place. Each entry describes a vegetable and its varieties, explains its origins and its culinary history from ancient times right up through the present, and details how to grow and harvest is and where to buy it. Included are many vegetables that you may use every day, such as spinach, carrots, peppers, and tomatoes, as well as those you regularly see in markets but are unsure how to prepare, such as celeriac, kohlrabi, and taro. There are also those that you can easily cultivate in your garden or find growing wild, such as borage and garden cress. The countries that border the Mediterranean Sea are exotic and diverse, as is their multitude of vegetable preparations. These 200 recipes, incorporated into appropriate entries, tell stories about the people who created them and the cultures from which they were born. Such a connection between food and history makes cooking, and eating, even more satisfying. Here you will find authentic recipes for such classics as ratatouille, gazpacho, and tabbouleh, as well as recipes for less familiar, but no less delicious, dishes including Artichoke Hearts in Citrus Sauce and Golden Breadcrumbs, Fried Eggplant with Yogurt, etouffee of White Beans, Carrot Frittata, and more. Comprehensive and eminently accessible, Mediterranean Vegetables is for anyone who wants to read about, grow, cook with, and eat vegetables. It is, quite simply, a must-have reference and cookbook.

Bob's Red Mill Baking Book

By John Ettinger
  • File : Pdf, ePub, Mobi, Kindle
  • Publisher : Running Press
  • Book Code : 0786752319
  • Total of Pages : 240
  • Category : Cooking
  • Members : 429
  • Pdf File: bob-s-red-mill-baking-book.pdf

Book Short Summary:

This invaluable baker's resource provides home bakers with delicious ways to use whole and other healthful grains and flours to suit their dietary, allergic, and basic baking needs. Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bob's Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains. Bob's Red Mill Natural Foods was founded in 1978 and has become a multimillion-dollar business with international distribution. Inspired by a commitment to whole grain nutrition, Bob and Charlee Moore started their business with a mission to support the health and well-being of people in their community. But the demand for healthy whole grains made their small northwest business grow nationwide. Bob's Red Mill Natural Foods offers a diverse line of all natural and organic flours, cereals, meal and mixes for pancakes, bread, and soups. The company's more than 300 products are available throughout the U.S. and Canada at all natural food and major grocery stores. Bob's Red Mill brand products may also be purchased by phone, mail order, or on the company's website.

Cooking with Ancient Grains

By Maria Baez Kijac
  • File : Pdf, ePub, Mobi, Kindle
  • Publisher : Simon and Schuster
  • Book Code : 1440579571
  • Total of Pages : 176
  • Category : Cooking
  • Members : 166
  • Pdf File: cooking-with-ancient-grains.pdf

Book Short Summary:

Ancient grains made modern and delicious! Rich in fiber and antioxidants, ancient grains like quinoa, chia, amaranth, and kaniwa are known for their nutritional value. In Cooking with Ancient Grains, you'll discover just how wholesome and tasty these grains are with 75 recipes by award-winning author Maria Baez Kijac. From breakfast and dinner to snacks and desserts, each delicious dish not only provides important nutrients and proteins, but also keeps you feeling full throughout the day. Best of all, you'll never feel trapped in the kitchen with these simple recipes, such as: Palachinkes with Amaranth Flour Dates Stuffed with Gorgonzola, Walnuts, and Kaniwa Quinoa, Black Rice, and Smoked Salmon Salad Mushroom and Watercress Soup with Amaranth Quinoa Macaroni and Broccoli Gratinee Mango Parfait with Chia Seeds Complete with step-by-step instructions and beautiful photographs, Cooking with Ancient Grains will help you harness all of the goodness that quinoa, amaranth, chia, and kaniwa have to offer.

Participatory Plant Breeding: Concept and Applications

By Atul Bhargava,Shilpi Srivastava
  • File : Pdf, ePub, Mobi, Kindle
  • Publisher : Springer
  • Book Code : 9811371199
  • Total of Pages : 247
  • Category : Technology & Engineering
  • Members : 814
  • Pdf File: participatory-plant-breeding.pdf

Book Short Summary:

Plant breeding has played a significant role in the development of human civilizations. Conventional plant breeding has significantly improved crop yield by genetically manipulating agronomically important traits. However, it has often been criticized for ignoring indigenous germplasm, failing to address the needs of the marginal and the poor farmers, and emphasizing selection for broad instead of local adaptation. Participatory plant breeding (PPB) is the process by which the producers and other stakeholders are actively involved in a plant-breeding programme, with opportunities to make decisions throughout. The Working Group on Participatory Plant Breeding (PPBwg) was established in 1996 under the framework of the Consultative Group on International Agricultural Research (CGIAR). Research in PPB can promote informed participation and trust in research among consumers and producers, and in recent years, PPB has had a significant impact on food production by quickly and cost-effectively producing improved crop varieties. At the same time, there has been significant research in the area. PPB offers significant advantages that are particularly relevant to developing countries where large investments in plant breeding have not led to increased production, especially in the marginal environments. In addition to the economic benefits, participatory research has a number of psychological, moral, and ethical benefits, which are the consequence of a progressive empowerment of the farming communities. PPB can empower groups such as women or less well-off farmers that are traditionally left out of the development process. This book explores the potential of PPB in the coming decades. The topic is more relevant since international breeding efforts for major crops are aimed at decentralizing local breeding methods to better incorporate the perspective of end users into the varietal development process. The first book incorporating the upcoming research on this novel breeding approach, it reviews the important tools and applications of PPB in an easy-to-read, succinct format, with illustrations to clarify these complex topics. It provides readers with a basic idea of participatory plant breeding as well as advances in the field and insights into the future to facilitate the successful integration of farmers into breeding programmes. This book is a valuable reference resource for agriculturists, agricultural advisers, policy makers, NGOs, post-doctoral students and scientists in agriculture, horticulture, forestry and botany.