Multilicious Reads

The antiracist kitchen : 21 stories (and recipes) /


Includes index. Foreword / by Ainara Alleyne -- Introduction / by Nadia L. Hohn -- Chapter one. Reclaim: how we take back what is ours. Beans on the stove, corn bread on the table / by Andrea L. Rogers (Recipe: Bean Soup (Tuya Ugama))-- Love me, love my banana fritters / by Hasani Claxton (Recipe: Banana Fritters) -- Tortillas con queso (and love) / by Jennifer De Leon (Recipe: Tortillas con Queso) -- Fusion fried plantain / by Janice Lynn Mather (Recipe: Fusion Fried Plantain) -- Manoomin / by Waubgeshig Rice (Recipe: Wild Rice with Corn and Mushrooms) -- Chapter two: Resist: how we respond to injustice. The true story behind ketchup pizza / S.K. Ali (Recipe: Ketchup Pizza) -- Grandma's greens chase the blues away / by Bryan Patrick Avery (Recipe: Bryan's Old-Fashioned Collard Greens) -- A cake for my bully / by Natasha Deen (Recipe: A Cake) -- The best deviled eggs ever / by Andrea J. Loney (Recipe: Southern-Style Deviled Eggs) -- Girl scout breakfast / by Linda Sue Park (Recipe: Fried Bologna) -- Muhammara / by Danny Ramadan (Recipe: Muhammara)-- Chapter three. Restore: how we create healing space for ourselves and others. What's for lunch? / by Marty Chan (Recipe: My Mom's Chinese Dumplings(War Teep))-- On belonging / by Reyna Grande (Recipe: Taquitos de Papa (Little Potato Tacos))-- Sharing life's sweetness / by Simran Jeet Singh (Recipe: Kheer)-- In defense of the humble rice / by Ann Yu-Kyung Choi (Recipe: Tasty and Easy Kimbap) -- A reimagined malawach / by Ayelet Tsabari (Recipe: Malawach) -- Chapter four: Rejoice: how we find joy. Between guavas and apples / by Ruth Behar (Recipe: Mami's Apple and Guava Cake) -- Magic ingredients / by Deidre Havrelock (Recipe: Bison Stew) -- I'm learning how to cook, so stop complaining, Mom! Presents how to make puff-puff / by Sarah Raughley (Recipe: Puff-Puff) -- Sharing meals is sharing a piece of who we are / by Susan Yoon (Recipe: Dosirak for One or Two or Three)-- A cup of shaah / by Rahma Rodaah (Recipe: Somali Shaah with Milk)-- Glossary -- Acknowledgements -- Index. An anthology featuring stories and recipes from racialized authors about food, culture and resistance. What if talking about racism was as easy as baking a cake, frying plantains or cooking rice? The Antiracist Kitchen: 21 Stories (and Recipes) is a celebration of food, family, activism and resistance in the face of racism. In this anthology featuring stories and recipes from 21 diverse and award-winning North American children's authors, the authors share the role of food in their lives and how it has helped fight discrimination, reclaim culture and celebrate people with different backgrounds. They bring personal and sometimes difficult experiences growing up as racialized people. Chopped, seared, marinated and stewed, The Antiracist Kitchen highlights the power of sitting down to share a meal and how that simple act can help bring us all together. Featuring recipes and stories from S.K. Ali, Bryan Patrick Avery, Ruth Behar, Marty Chan, Ann Yu-Kyung Choi, Hasani Claxton, Natasha Deen, Reyna Grande, Deidre Havrelock, Jennifer de Leon, Andrea J. Loney, Janice Lynn Mather, Linda Sue Park, Danny Ramadan, Sarah Raughley, Waubgeshig Rice, Rahma Rodaah, Andrea Rogers, Simran Jeet Singh, Ayelet Tsabari and Susan Yoon.
Date Published:2023

Includes index. Foreword / by Ainara Alleyne -- Introduction / by Nadia L. Hohn -- Chapter one. Reclaim: how we take back what is ours. Beans on the stove, corn bread on the table / by Andrea L. Rogers (Recipe: Bean Soup (Tuya Ugama))-- Love me, love my banana fritters / by Hasani Claxton (Recipe: Banana Fritters) -- Tortillas con queso (and love) / by Jennifer De Leon (Recipe: Tortillas con Queso) -- Fusion fried plantain / by Janice Lynn Mather (Recipe: Fusion Fried Plantain) -- Manoomin / by Waubgeshig Rice (Recipe: Wild Rice with Corn and Mushrooms) -- Chapter two: Resist: how we respond to injustice. The true story behind ketchup pizza / S.K. Ali (Recipe: Ketchup Pizza) -- Grandma's greens chase the blues away / by Bryan Patrick Avery (Recipe: Bryan's Old-Fashioned Collard Greens) -- A cake for my bully / by Natasha Deen (Recipe: A Cake) -- The best deviled eggs ever / by Andrea J. Loney (Recipe: Southern-Style Deviled Eggs) -- Girl scout breakfast / by Linda Sue Park (Recipe: Fried Bologna) -- Muhammara / by Danny Ramadan (Recipe: Muhammara)-- Chapter three. Restore: how we create healing space for ourselves and others. What's for lunch? / by Marty Chan (Recipe: My Mom's Chinese Dumplings(War Teep))-- On belonging / by Reyna Grande (Recipe: Taquitos de Papa (Little Potato Tacos))-- Sharing life's sweetness / by Simran Jeet Singh (Recipe: Kheer)-- In defense of the humble rice / by Ann Yu-Kyung Choi (Recipe: Tasty and Easy Kimbap) -- A reimagined malawach / by Ayelet Tsabari (Recipe: Malawach) -- Chapter four: Rejoice: how we find joy. Between guavas and apples / by Ruth Behar (Recipe: Mami's Apple and Guava Cake) -- Magic ingredients / by Deidre Havrelock (Recipe: Bison Stew) -- I'm learning how to cook, so stop complaining, Mom! Presents how to make puff-puff / by Sarah Raughley (Recipe: Puff-Puff) -- Sharing meals is sharing a piece of who we are / by Susan Yoon (Recipe: Dosirak for One or Two or Three)-- A cup of shaah / by Rahma Rodaah (Recipe: Somali Shaah with Milk)-- Glossary -- Acknowledgements -- Index. An anthology featuring stories and recipes from racialized authors about food, culture and resistance. What if talking about racism was as easy as baking a cake, frying plantains or cooking rice? The Antiracist Kitchen: 21 Stories (and Recipes) is a celebration of food, family, activism and resistance in the face of racism. In this anthology featuring stories and recipes from 21 diverse and award-winning North American children's authors, the authors share the role of food in their lives and how it has helped fight discrimination, reclaim culture and celebrate people with different backgrounds. They bring personal and sometimes difficult experiences growing up as racialized people. Chopped, seared, marinated and stewed, The Antiracist Kitchen highlights the power of sitting down to share a meal and how that simple act can help bring us all together. Featuring recipes and stories from S.K. Ali, Bryan Patrick Avery, Ruth Behar, Marty Chan, Ann Yu-Kyung Choi, Hasani Claxton, Natasha Deen, Reyna Grande, Deidre Havrelock, Jennifer de Leon, Andrea J. Loney, Janice Lynn Mather, Linda Sue Park, Danny Ramadan, Sarah Raughley, Waubgeshig Rice, Rahma Rodaah, Andrea Rogers, Simran Jeet Singh, Ayelet Tsabari and Susan Yoon.

Date Published:2023

Bannock in a hammock

Kelly, Masiana, 1984-


This sweet and simple rhyming book explores a food that is a popular tradition with Inuit and other Indigenous people, and has some fun along the way. What's your favourite way to eat bannock?
Date Published:2024

Bee-bim bop!

Park, Linda Sue.


Includes a recipe for Bee-bim bop. "Clarion Books". A child, eager for a favorite meal, helps with the shopping, food preparation, and table setting.
Date Published:2005

The big Peruvian cookbook : traditions, ingredients, tastes, techniques in 100 delicious recipes /

Cuadra, Morena,


Peruvian cuisine, described by food critic Eric Asimov as one of the world's most important cuisines and a model of fusion cuisine, is the new lip-smacking trend worthy of every American table. The Big Peruvian Cookbook is a journey through the diverse gastronomy of the multicultural South American country, from its Andean peaks to its coastal towns and tropical jungles.
Date Published:2019

Butter honey pig bread : a novel /

Ekwuyasi, Francesca, 1990-


"An intergenerational saga about three Nigerian women: a novel about food, family, and forgiveness. Spanning three continents, Butter Honey Pig Bread tells the interconnected stories of three Nigerian women: Kambirinachi and her twin daughters, Kehinde and Taiye. Kambirinachi believes that she is an Ogbanje, or an Abiku, a non-human spirit that plagues a family with misfortune by being born and then dying in childhood to cause a human mother misery. She has made the unnatural choice of staying alive to love her human family but lives in fear of the consequences of her decision. Kambirinachi and her daughters become estranged from one another because of a trauma that Kehinde experiences in childhood, which leads her to move away and cut off all contact. She ultimately finds her path as an artist and seeks to raise a family of her own, despite her fear that she won't be a good mother. Meanwhile, Taiye is plagued by guilt for what her sister suffered and also runs away, attempting to fill the void of that lost relationship with casual flings with women. She eventually discovers a way out of her stifling loneliness through a passion for food and cooking. But now, after more than a decade of living apart, Taiye and Kehinde have returned home to Lagos. It is here that the three women must face each other and address the wounds of the past if they are to reconcile and move forward. For readers of African diasporic authors such as Teju Cole and Chimamanda Ngozi Adichie, Butter Honey Pig Bread is a story of choices and their consequences, of motherhood, of the malleable line between the spirit and the mind, of finding new homes and mending old ones, of voracious appetites, of queer love, of friendship, faith, and above all, family."--Publisher.
Date Published:2020

"An intergenerational saga about three Nigerian women: a novel about food, family, and forgiveness. Spanning three continents, Butter Honey Pig Bread tells the interconnected stories of three Nigerian women: Kambirinachi and her twin daughters, Kehinde and Taiye. Kambirinachi believes that she is an Ogbanje, or an Abiku, a non-human spirit that plagues a family with misfortune by being born and then dying in childhood to cause a human mother misery. She has made the unnatural choice of staying alive to love her human family but lives in fear of the consequences of her decision. Kambirinachi and her daughters become estranged from one another because of a trauma that Kehinde experiences in childhood, which leads her to move away and cut off all contact. She ultimately finds her path as an artist and seeks to raise a family of her own, despite her fear that she won't be a good mother. Meanwhile, Taiye is plagued by guilt for what her sister suffered and also runs away, attempting to fill the void of that lost relationship with casual flings with women. She eventually discovers a way out of her stifling loneliness through a passion for food and cooking. But now, after more than a decade of living apart, Taiye and Kehinde have returned home to Lagos. It is here that the three women must face each other and address the wounds of the past if they are to reconcile and move forward. For readers of African diasporic authors such as Teju Cole and Chimamanda Ngozi Adichie, Butter Honey Pig Bread is a story of choices and their consequences, of motherhood, of the malleable line between the spirit and the mind, of finding new homes and mending old ones, of voracious appetites, of queer love, of friendship, faith, and above all, family."--Publisher.

Date Published:2020

Consider the fork : a history of how we cook and eat /

Wilson, Bee.


"Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious -- or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor." --Back cover.
Date Published:2013

"Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious -- or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor." --Back cover.

Date Published:2013

Daniel tries a new food

Friedman, Becky,


"Inspired by the classic series Mister Rogers' Neighborhood."--Page [4] of cover.
Date Published:2015

Death by food truck : 4 cozy culinary mysteries /


Un-lucky noodles / Joi Copeland -- Dead as donut / Cynthia Hickey -- Lethal spuds / Linda Baten Johnson -- Taco tragedy / Teresa Ives Lilly. Birch Tree, Maine, is experiencing a rash of deaths, all mysteriously linked to food trucks that frequent the Birch Point Lake Park. Mey's noodle truck was her ticket to a new life, until her ex-boyfriend threatens to take it away. Angel's new donut truck was doing great, until deathly rumors started. Shanice thought she had customer support when taking over her grandpa's potato truck, until one started complaining. Marisol's taco truck is a fixture in the park, until linked to a food judge's death. Could competition between vendors have led to this murder and mayhem?
Date Published:2023

Un-lucky noodles / Joi Copeland -- Dead as donut / Cynthia Hickey -- Lethal spuds / Linda Baten Johnson -- Taco tragedy / Teresa Ives Lilly. Birch Tree, Maine, is experiencing a rash of deaths, all mysteriously linked to food trucks that frequent the Birch Point Lake Park. Mey's noodle truck was her ticket to a new life, until her ex-boyfriend threatens to take it away. Angel's new donut truck was doing great, until deathly rumors started. Shanice thought she had customer support when taking over her grandpa's potato truck, until one started complaining. Marisol's taco truck is a fixture in the park, until linked to a food judge's death. Could competition between vendors have led to this murder and mayhem?

Date Published:2023

Feast : recipes and stories from a Canadian road trip /

Anderson, Lindsay.


Two friends. Five months. One car. Ten provinces. Three territories. Seven islands. Eight ferries. Two flights. One 48-hour train ride. And only one call to CAA. The result: over 100 incredible Canadian recipes from coast to coast and the Great White North. More than 80 contributors - including farmers, grandmothers, First Nations elders, and acclaimed chefs - have shared over 90 of their most beloved regional recipes, with Lindsay and Dana contributing some of their own favourites too. Originally hailing from Northern B.C. and Southern Ontario respectively, the authors first met around an Okanagan campfire in 2011. Avid cooks, writers, and photographers, this storytelling project allowed them to highlight Canada's vibrant and varied food culture.
Date Published:2017

Two friends. Five months. One car. Ten provinces. Three territories. Seven islands. Eight ferries. Two flights. One 48-hour train ride. And only one call to CAA. The result: over 100 incredible Canadian recipes from coast to coast and the Great White North. More than 80 contributors - including farmers, grandmothers, First Nations elders, and acclaimed chefs - have shared over 90 of their most beloved regional recipes, with Lindsay and Dana contributing some of their own favourites too. Originally hailing from Northern B.C. and Southern Ontario respectively, the authors first met around an Okanagan campfire in 2011. Avid cooks, writers, and photographers, this storytelling project allowed them to highlight Canada's vibrant and varied food culture.

Date Published:2017

Feasts : Middle Eastern food to savor & share /

Ghayour, Sabrina,


Includes index. Breakfast & brunch -- Weekend feasts -- Quick-fix feasts -- Vegetarian feasts -- Summer feasts -- Lighter feasts -- Special occasions -- Comfort food. Feasts is a sumptuous celebration of Persian food featuring more than 90 sophisticated yet approachable recipes for breakfast and brunch, weeknights, weekends, summer meals, vegetarian dishes, festive occasions, and comfort food. The author, who teaches cooking, is an expert on Middle Eastern food, and her voice is authoritative but friendly, making the recipes very accessible even to the most inexperienced cook. Chapter intros brim with passion for her homeland’s culinary delights, and her recipe methods are easy to follow. The author also provides suggestions for complete menus. From finger foods, mezze dishes, entrees, sides, desserts, and drinks, Feasts is a mouthwatering tour of Persian food for today’s home cook.
Date Published:2017

Includes index. Breakfast & brunch -- Weekend feasts -- Quick-fix feasts -- Vegetarian feasts -- Summer feasts -- Lighter feasts -- Special occasions -- Comfort food. Feasts is a sumptuous celebration of Persian food featuring more than 90 sophisticated yet approachable recipes for breakfast and brunch, weeknights, weekends, summer meals, vegetarian dishes, festive occasions, and comfort food. The author, who teaches cooking, is an expert on Middle Eastern food, and her voice is authoritative but friendly, making the recipes very accessible even to the most inexperienced cook. Chapter intros brim with passion for her homeland’s culinary delights, and her recipe methods are easy to follow. The author also provides suggestions for complete menus. From finger foods, mezze dishes, entrees, sides, desserts, and drinks, Feasts is a mouthwatering tour of Persian food for today’s home cook.

Date Published:2017

Food : 25 amazing projects : investigate the history and science of what we eat /

Reilly, Kathleen M.


Presents twenty-five projects designed to help kids learn about the food they eat, the role it plays in daily life, the importance of a healthy diet, and the history of food.
Date Published:2010

The food we eat

Lawrence, Ellen, 1967-,


Includes index and glossary.
Date Published:2015

Granny's kitchen : a Jamaican story of food and family /

Smith, SadÃ©,


"Shelly-Ann lives with her Granny on the beautiful island of Jamaica. When Shelly-Ann becomes hungry, she asks her Granny for something to eat. Granny tells her 'Gyal, you betta can cook!' and teaches Shelly-Ann how to get in touch with her Jamaican roots through the process of cooking. As Shelly-Ann tries each recipe, everything goes wrong. But when Granny is too tired to cook one morning, Shelly-Ann will have to find the courage to try one more time and prepare the perfect Jamaican breakfast"--
Date Published:2022

"Shelly-Ann lives with her Granny on the beautiful island of Jamaica. When Shelly-Ann becomes hungry, she asks her Granny for something to eat. Granny tells her 'Gyal, you betta can cook!' and teaches Shelly-Ann how to get in touch with her Jamaican roots through the process of cooking. As Shelly-Ann tries each recipe, everything goes wrong. But when Granny is too tired to cook one morning, Shelly-Ann will have to find the courage to try one more time and prepare the perfect Jamaican breakfast"--

Date Published:2022

Ice cream everywhere : sweet stories from around the world /

Campbell-Smith, Judy,


"Everywhere you go, all around the world people are eating ice cream! And while some folks spoon up sundaes and some savor Syrian bouza--one thing is always true: ice cream is joy! Travel the globe and discover a mouthwatering selection of cold, creamy treats. Which one is your favorite?! Ice Cream Everywhere includes a map and an author's note"--
Date Published:2024

Madhur Jaffrey's instantly Indian cookbook : modern and classic recipes for the instant pot /

Jaffrey, Madhur, 1933-,


"This is a Borzoi Book published by Alfred A. Knopf." Includes index. For more than forty years, Madhur Jaffrey has been revered as the “queen of Indian cooking” (Saveur). Here she shares inviting, easy-to-follow recipes—some entirely new, others reworked from her classic cookbooks—for preparing fantastic Indian food in the Instant Pot. While these dishes are quick and easy to prepare, they retain all the rich complexity for which Jaffrey’s food has always been known, making this the only Indian cookbook with recipes designed for the Instant Pot you’ll ever need. --Amazon.ca.
Date Published:2019

"This is a Borzoi Book published by Alfred A. Knopf." Includes index. For more than forty years, Madhur Jaffrey has been revered as the “queen of Indian cooking” (Saveur). Here she shares inviting, easy-to-follow recipes—some entirely new, others reworked from her classic cookbooks—for preparing fantastic Indian food in the Instant Pot. While these dishes are quick and easy to prepare, they retain all the rich complexity for which Jaffrey’s food has always been known, making this the only Indian cookbook with recipes designed for the Instant Pot you’ll ever need. --Amazon.ca.

Date Published:2019

My rice is best

Brown, Selina


"Join Shane and friends as they attempt to settle the age-old question of which rice dish is the best! Shane is convinced that nothing beats a big, delicious bowl of rice and peas - it's the best rice in the world! But when he brings his favourite meal to school, he discovers that his friend Yinka is just as passionate about her jollof rice. The book explores the playful rivalry between two friends who both believe their rice dish is the ultimate favourite."--Publisher.
Date Published:2025

"Join Shane and friends as they attempt to settle the age-old question of which rice dish is the best! Shane is convinced that nothing beats a big, delicious bowl of rice and peas - it's the best rice in the world! But when he brings his favourite meal to school, he discovers that his friend Yinka is just as passionate about her jollof rice. The book explores the playful rivalry between two friends who both believe their rice dish is the ultimate favourite."--Publisher.

Date Published:2025

The taste of conquest [talking book CD]

Krondl, Michael.


Subtitle on container: The rise and fall of the three great cities of spice. Compact disc. Chronicles the pursuit of spice by three European cities (Venice, Lisbon, and Amsterdam) and details how the introduction of spice changed the Western diet.
Date Published:2007

The Tea book

Gaylard, Linda,


Includes index. A guide to tea explores the blends, tastings, and ceremonies from around the world, presents the health benefits of the beverage, and provides recipes for different types of tea and foods and other drinks incorporating it.
Date Published:2015

Ways of eating [talking book CD] : exploring food through history and culture /

Wurgaft, Benjamin Aldes,


Vignette One : Duccio's Eden / by Benjamin A. Wurgaft and Merry I. White -- Chapter One : Nature and culture in the origins of agriculture -- Vignette Two : Akashiyaki at Nishi-Akashi / by Merry I. White -- Chapter Two : Staple empires of the ancient world -- Vignette Three : Coffee and pepper / by Merry I. White -- Chapter Three : Medieval tastes -- Vignette Four : Before kimchi / by Merry I. White -- Chapter Four : The Columbian Exchange, or, the world remade -- Vignette Five : The spirit safe / by Benjamin A. Wurgaft and Merry I. White -- Chapter Five : Social beverages and modernity -- Vignette Six : Authenticity in Panama / by Benjamin A. Wurgaft -- Chapter Six : Colony and curry -- Vignette Seven : The icebox / by Merry I. White -- Chapter Seven : Food's industrial revolution -- Vignette Eight : Bricolage / by Benjamin A. Wurgaft and Merry I. White -- Chapter Eight : Twentieth-century foodways, or, Big Food and its discontents -- Vignette Nine : Nem on the menu / by Merry I. White -- Chapter Nine : Ways of eating -- Conclusion. "From the origins of agriculture to twenty-first century debates over culinary authenticity, Ways of Eating introduces readers to world food history and to the practice of food ethnography. By engaging ethnographic vignettes and historical chapters, the authors offer new ways to think about food in relation to its natural and cultural histories. In addition to offering new intellectual tools, starting-points are provided for future reading ina wide variety of subjects, from the European spice trade to the Columbian Exchange, from food and gender to ethnographic methodology. Food studies are made vivid by stories like the ones in this book--stories of Scottish peat-cutters, women beer-makers, and Japanese knife-forgers"--
Date Published:2023

Vignette One : Duccio's Eden / by Benjamin A. Wurgaft and Merry I. White -- Chapter One : Nature and culture in the origins of agriculture -- Vignette Two : Akashiyaki at Nishi-Akashi / by Merry I. White -- Chapter Two : Staple empires of the ancient world -- Vignette Three : Coffee and pepper / by Merry I. White -- Chapter Three : Medieval tastes -- Vignette Four : Before kimchi / by Merry I. White -- Chapter Four : The Columbian Exchange, or, the world remade -- Vignette Five : The spirit safe / by Benjamin A. Wurgaft and Merry I. White -- Chapter Five : Social beverages and modernity -- Vignette Six : Authenticity in Panama / by Benjamin A. Wurgaft -- Chapter Six : Colony and curry -- Vignette Seven : The icebox / by Merry I. White -- Chapter Seven : Food's industrial revolution -- Vignette Eight : Bricolage / by Benjamin A. Wurgaft and Merry I. White -- Chapter Eight : Twentieth-century foodways, or, Big Food and its discontents -- Vignette Nine : Nem on the menu / by Merry I. White -- Chapter Nine : Ways of eating -- Conclusion. "From the origins of agriculture to twenty-first century debates over culinary authenticity, Ways of Eating introduces readers to world food history and to the practice of food ethnography. By engaging ethnographic vignettes and historical chapters, the authors offer new ways to think about food in relation to its natural and cultural histories. In addition to offering new intellectual tools, starting-points are provided for future reading ina wide variety of subjects, from the European spice trade to the Columbian Exchange, from food and gender to ethnographic methodology. Food studies are made vivid by stories like the ones in this book--stories of Scottish peat-cutters, women beer-makers, and Japanese knife-forgers"--

Date Published:2023

What's for lunch? : how schoolchildren eat around the world /

Curtis, Andrea.


Introduction -- Toyko, Japan -- Lucknow, India -- Nantes, France -- Good food for a change -- Mexico City, Mexico -- Dadaab Refugee Camp, Kenya -- Toronto, Canada -- Belo Horizonte, Brazil -- Life lessons -- Dubna, Russia -- Cusco, Peru -- Roswell, United States -- Kandahar, Afghanistan -- A cultural revolution -- Birmingham, England -- Shanghai, China -- A message to parents, teachers and students -- Glossary. An examination of the food consumption by school children in thirteen countries; focusing on school lunches, as wel as the inequality of food and the importance of health, nutritious food.
Date Published:2012

Introduction -- Toyko, Japan -- Lucknow, India -- Nantes, France -- Good food for a change -- Mexico City, Mexico -- Dadaab Refugee Camp, Kenya -- Toronto, Canada -- Belo Horizonte, Brazil -- Life lessons -- Dubna, Russia -- Cusco, Peru -- Roswell, United States -- Kandahar, Afghanistan -- A cultural revolution -- Birmingham, England -- Shanghai, China -- A message to parents, teachers and students -- Glossary. An examination of the food consumption by school children in thirteen countries; focusing on school lunches, as wel as the inequality of food and the importance of health, nutritious food.

Date Published:2012