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Books on the topic 'Cuisine (Maïs)'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 March 2023

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1

Vreni, Walther-Schärz, ed. Le maïs. Paris: Auzou, 1999.

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2

P, Leclerc Suzanne, ed. Le temps du maïs: 140 succulentes recettes. [Montréal]: Éditions de l'Homme, 2003.

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3

1947-, Galmiche Christiane, ed. Recettes d'un Mas provençal. Saint-Affrique (France): Fleurines, 2007.

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4

Repas légers sur le pouce: Délicieuses recettes pour repas rapides mais équilibrés. [Paris]: Solar, 2007.

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5

Iroquois Use of Maize and Other Food Plants. I.P.a.C.S., 1990.

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6

Rimbault, Nicole, and Dr Rosenthal. Moi, je cuisine sans sel, mais avec saveur. Albin Michel, 2002.

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7

Teman, Catherine. J'aime la cuisine de ma mère, mais sans les kilos. Editions Odile Jacob, 2010.

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8

Stalker, Nancy K., ed. Devouring Japan. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190240400.001.0001.

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In recent years, Japan’s cuisine, or washoku, has been eclipsing that of France as the world’s most desirable food. UNESCO recognized washoku as an intangible cultural treasure in 2013, and Tokyo boasts more Michelin-starred restaurants than Paris and New York combined. Together with anime, pop music, fashion, and cute goods, cuisine is part of the “Cool Japan” brand that promotes the country as a new kind of cultural superpower. This book offers insights into many different aspects of Japanese culinary history and practice, from the evolution and characteristics of particular foodstuffs, to their representation in literature and film, to the role of foods in individual, regional, and national identity. It features contributions by both noted Japan specialists and experts in food history. The book poses the question, “What is washoku?” What culinary values are imposed or implied by this term? Which elements of Japanese cuisine are most visible in the global gourmet landscape and why? Chapters from a variety of disciplinary perspectives interrogate how foodways have come to represent aspects of a “unique” Japanese identity and are infused with official and unofficial ideologies. They reveal how Japanese culinary values and choices, past and present, reflect beliefs about gender, class, and race; how they are represented in mass media; and how they are interpreted by state and nonstate actors, at home and abroad. Chapters examine the thoughts, actions, and motives of those who produce, consume, promote, and represent Japanese foods.

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9

Cocina latinoamericana: 100 ingredientes esenciales, mas de 200 recetas. Blume, 2006.

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10

Alley, Lynn. Cuisines du Monde à la Mijoteuse: Plats Simples Mais Raffinés en Cuisson Lente. Editions Marée Haute, 2007.

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11

Cuisine Carnet de notes édition. Je Ne Suis Pas Parfait Mais Je Fais du Cuisine et C'est Presque Pareil: Cuisine Carnet de Notes / Cahier, 6x9 Pouces, 120 Pages Lignees, Idée Cadeau, Cuisine Loisir, Cadeaux Personnalisés, Pour Fille, Garçon, Fils, Fille, Meilleur Ami, Soeur, Frère. Independently Published, 2020.

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12

publishing. Mon Carnet Pour 50 Recettes à Compléter: JE NE SUIS PAS un PRO MAIS J'AIME Cuisiner. Independently Published, 2022.

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13

Nantucket Recipes from the Fog Island Cafe. Chapman Billies, 1996.

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14

Beeta, Mémé. Plusieurs Filles Ont une Conduite Vertueuse; Mais Toi, Tu les Surpasses Toutes: Cahier de Notes Pour Recettes de Cuisine. Idée Originale Pour Offrir un Cadeau d'anniversaire, Noël, Autres Occasions... Independently Published, 2019.

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15

Kirkwood, Katherine, and Michelle Phillipov. Alternative Food Politics: From the Margins to the Mainstream. Taylor & Francis Group, 2018.

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16

Kirkwood, Katherine, and Michelle Phillipov. Alternative Food Politics: From the Margins to the Mainstream. Taylor & Francis Group, 2018.

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