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Author: Bloodroot Collective
Publisher: Sanguinaria Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 364
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Book Description
... A first feminist, vegetarian, and seasonal cookbook... different, creative, easy-to-follow and delicious. -- Robin Morgan, Ms. Magazine
Author: Bloodroot Collective
Publisher: Sanguinaria Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 364
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Book Description
... A first feminist, vegetarian, and seasonal cookbook... different, creative, easy-to-follow and delicious. -- Robin Morgan, Ms. Magazine
Author: Betsey Beaven
Publisher: Sanguinaria Pub
ISBN: 9780960521029
Category : Cooking
Languages : en
Pages : 241
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Book Description
"... A terrific cooking resource and a foray into women's works that could last a lifetime". -- Clare Barrett, Vegetarian Times
Author: Betsey Beaven
Publisher: Sanguinaria Pub
ISBN: 9780960521036
Category : Cooking
Languages : en
Pages : 254
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Book Description
The third cookbook in their highly acclaimed series reflects the evolving consciousness of this feminist, vegetarian collective. The recipes take readers through the seasons & are 85 percent vegan. Personal insights are offered & quotes from Bloodroot's favorite authors spice the collection. Emphasis is on ethnic & ethical cooking, their commitment to feminism & growth as individual women living & working collectively. "Great restaurants are a mix of extraordinary skill, use of the best ingredients & an inviting ambience for dining. My favorite restaurant brings these elements together...a feminist vegetarian restaurant & bookstore. The women of Bloodroot Collective cherish the act of creating--with the Earth & with each other."--Mariclare Barrett, Food Editor, VEGETARIAN TIMES. "THE POLITICAL PALATE, the first vegetarian & seasonal cookbook, is a delight to read & cook from. This large assortment of recipes is different, creative, easy to follow & delicious. The whole thing is beautifully designed."--Robin Morgan, MS. MAGAZINE. "Delicious, consciousness-charging recipes for putting animals into your feminist vision & taking them out of your meals."--Carol Adams, THE SEXUAL POLITICS OF MEAT.
Author: Bloodroot Collective Staff
Publisher:
ISBN: 9780960521043
Category :
Languages : en
Pages : 85
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Book Description
Author: Kathiana LeJeune
Publisher:
ISBN: 9781636766812
Category : Travel
Languages : en
Pages : 238
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Book Description
Some say the way to a person's heart is through their stomach, what if that was also the way to world peace? In The Power of the Palate: Through the Great Exchange, Kathiana LeJeune cooks up some delectable insight into how food shapes one's cultural identity, builds community and helps shape government policy. In this book, you'll read about some of the most fascinating leaders who are using their palates for good, including: Veaceslav Pituscan, a diplomat who was able to connect with a Ukrainian ambassador over traditional Eastern European bread. Chef and writer Reina Gascón-Lopez who created The Sofrito Project to celebrate her heritage, homeland, and love of food. The Louisius-LeJeune family and what family recipes bring this family together at the dinner table! The Power of the Palate speaks to everyday foodies, world-travelers, international relations scholars, and future diplomats that would like to harness the power of food for diplomacy. This book will empower you to create unforgettable dining experiences and build lasting friendships through The Power of the Palate: Through the Great Exchange!
Author: William Giles Goddard
Publisher:
ISBN:
Category : Dorr Rebellion, 1842
Languages : en
Pages : 548
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Book Description
Author: Charles Leonard (of Johannesburg.)
Publisher:
ISBN:
Category : South Africa
Languages : en
Pages : 490
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Book Description
The papers which make up this book, were written at different times and were of the class that disappears entirely unless some care is taken to preserve them. The author also managed to retrieve the pamphlet entitled 'England in South Africa' which was viewed as lost until discovered accidentally that a lady in Scotland, Mrs Taylor, had preserved a copy, which was then lended to the author. That pamphlet, written from the standpoint of the loyal Cape Colonists is worth preserving as it shows that so far back as 1885, Dutch National aspirations had taken such definite form as to lead to the formation of an English political association - the Empire League - for the maintenance of the English tie. The other papers, too, will be of use to the student of the future. Even the newspaper reports of meetings of the Transvaal National Union, containing as they do, though in crude form, records of the resolutions passed by that body of Uitlanders and of the speeches of its leaders, which must reveal to future writers much that is important and relevant. The terms of the great Petition which was signed by 38, 500 people and contemptuously disregarded by the Volksraad, will forever give the lie to the statement, on the Boer side, that the Uitlanders formulated their 'demands' in such insolent terms as to preclude all possibility of their being granted. The extracts from the address of the Republican Chief Justice, the solemn warnings in the paper written by Mr. J. W. Wessels (now a judge on the Transvaal Bench), and the able analysis of the Republican Constitution by Advocate Auret, printed originally as appendices to my statement for the House of Commons Committee, should be of great value to students of South African history.
Author: Carol J. Adams
Publisher: Bloomsbury Publishing USA
ISBN: 1501312855
Category : Social Science
Languages : en
Pages : 352
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Book Description
The Sexual Politics of Meat is Carol Adams' inspiring and controversial exploration of the interplay between contemporary society's ingrained cultural misogyny and its obsession with meat and masculinity. First published in 1990, the book has continued to change the lives of tens of thousands of readers into the second decade of the 21st century. Published in the year of the book's 25th anniversary, the Bloomsbury Revelations edition includes a substantial new afterword, including more than 20 new images and discussions of recent events that prove beyond doubt the continuing relevance of Adams' revolutionary book.
Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304
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Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author: Leah Hochman
Publisher: Purdue University Press
ISBN: 1612495257
Category : Social Science
Languages : en
Pages : 172
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Book Description
"Tell me what you eat, and I will tell you what you are," wrote the 18th Century French politician and musician Jean Brillat-Savarin, giving expression to long held assumptions about the role of food, taste, and eating in the construction of cultural identities. Foodways—the cultural, religious, social, economic, and political practices related to food consumption and production—unpack and reveal the meaning of what we eat, our tastes. They explain not just our flavor profiles, but our senses of refinement and judgment. They also reveal quite a bit about the history and culture of how food operates and performs in society. More specifically, Jewish food practices and products expose and explain how different groups within American society think about what it means to be Jewish and the values (as well as the prejudices) people have about what "Jewish" means. Food—what one eats, how one eats it, when one eats it—is a fascinating entryway into identity; for Jews, it is at once a source of great nostalgia and pride, and the central means by which acculturation and adaptation takes place. In chapters that trace the importance and influence of the triad of bagels, lox, and cream cheese, southern kosher hot barbecue, Jewish vegetarianism, American recipes in Jewish advice columns, the draw of eating treyf (nonkosher), and the geography of Jewish food identities, this volume explores American Jewish foodways, predilections, desires, and presumptions.
