The Food and Cooking of Malaysia and Singapore, Indonesia and the Philippines

Over 340 Recipes Shown Step by Step in 1400 Beautiful Photographs

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Author: Ghillie Basan,Terry Tan,Vilma Laus

Publisher: Southwater Publishing

ISBN: 9781780194240

Category:

Page: 512

View: 4417

This title explores the fascinating history, the rich culture and the social traditions of the Malaysian and Singaporean people, and the development of their cuisine. Classic recipes offer an authentic taste of South-east Asia for the Western kitchen.

Food and Culture

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Author: Pamela Goyan Kittler,Kathryn P. Sucher,Marcia Nelms

Publisher: Cengage Learning

ISBN: 1305886879

Category: Health & Fitness

Page: 560

View: 4084

FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. The authors include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Best-Ever Cooking of Malaysia, Singapore, Indonesia & the Philippines

Over 340 Recipes Shown Step by Step in 1400 Beautiful Photographs; Ingredients, Techniques, Traditions and All the Popular Local Dishes

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Author: Ghillie Basan,Terry Tan,Vilma Laus

Publisher: Hermes House

ISBN: 9780857231789

Category: Cooking

Page: 512

View: 1043

Malaysia, Singapore, Indonesia, and the Philippines produce some of the most exciting and popular food in the world. Each country has its own style of cooking, but they all share an emphasis on using fresh seasonal ingredients. This volume explores the history, culture, customs, feasts, and festivals of these South-East Asian countries and brings together a wonderful selection of fragrant and aromatic dishes that are easy to make.

Food Culture in Southeast Asia

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Author: Penny Van Esterik

Publisher: ABC-CLIO

ISBN: 0313344191

Category: Cooking

Page: 141

View: 8364

This richly informative overview encapsulates the diverse peoples and geographies that have produced such popular cuisines.

Some Like It Hot

Spicy Favorites From The World's Hot Zones

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Author: Clifford Wright

Publisher: Harvard Common Press

ISBN: 9781558322691

Category: Cooking

Page: 453

View: 1878

A tour of the planet's hottest food features three hundred fifty recipes drawn from the world's great cuisines, including chicken cooked in Hell from Cameroon and fiery fennel couscous from Tunisia.

Jellyfish Blooms: Ecological and Societal Importance

Ecological and Societal Importance : Proceedings of the International Conference on Jellyfish Blooms, Held in Gulf Shores, Alabama, 12-14 January 2000

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Author: J. E. Purcell,W. M. Graham,Henri J. Dumont

Publisher: Springer Science & Business Media

ISBN: 9780792369646

Category: Nature

Page: 333

View: 4002

Jellyfish', a group that includes scyphomedusae, hydromedusae, siphonophores and ctenophores, are important zooplankton predatorsthroughout the world's estuaries and oceans. These beautiful creatureshave come to public attention as featured exhibits in aquaria and innews headlines as invaders and as providers of genes used inbiomedical research. Nevertheless, jellyfish are generally consideredto be nuisances because they interfere with human activities bystinging swimmers, clogging power plant intakes and nets of fishermenand fish farms, and competing with fish and eating fish eggs andlarvae. There is concern that environmental changes such as globalwarming, eutrophication, and over-fishing may result in increasedjellyfish populations.The literature reviews and research papers in this volume explore theinteractions between jellyfish and humans. Papers cover the medicalaspects of jellyfish stings, jellyfish as human food and jellyfishfisheries, interactions of jellyfish and fish, effects ofenvironmental changes on jellyfish, effects of introduced ctenophoreson the Black Sea ecosystem, factors causing increases orconcentrations of jellyfish, and others aspects of jellyfish ecology.This is an important reference for students and professional marinebiologists, oceanographers, fishery scientists, and aquarists.

History of Soybean Crushing: Soy Oil and Soybean Meal (980-2016):

Extensively Annotated Bibliography and Sourcebook

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Author: William Shurtleff; Akiko Aoyagi

Publisher: Soyinfo Center

ISBN: 1928914896

Category:

Page: 3666

View: 6002

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 378 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.

Encyclopedia of Food and Culture: Obesity to Zoroastrianism. Index

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Author: Solomon H. Katz,William Woys Weaver

Publisher: Macmillan Reference USA

ISBN: 9780684805672

Category: Cooking

Page: 699

View: 7016

"This stunning source explores the nutritional and cultural impact of food, with articles written by anthropologists, chefs, food historians, nutritionists, agronomists, food stylists, and other food researches. The well-written and informative entries cover the history of regional cuisines, major festivals and feasts, and general subjects that examine the cultural, sociological, and psychological perspectives of food. Encyclopedia of Food and Culture will be a classic for years to come."--"The Top 20 Reference Titles of the Year," American Libraries, May 2004.