Kategoria BISAC: Cooking >> Regional & Ethnic - Asian

Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but this book brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the...

Grace Young's quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and...

Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly comprehensive view of food cannot neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and supplied.

Food and Foodways in Asia is an anthropological inquiry providing rich ethnographic description and analysis of food production as it interacts...

Rice Talks explores the importance of cooking and eating in the everyday social life of Hoi An, a properous market town in central Vietnam known for its exceptionally elaborate and sophisticated local cuisine. In a vivid and highly personal account, Nir Avieli takes the reader from the private setting of the extended family meal into the public realm of the festive, extraordinary, and unique. He shows how foodways relate to class relations, gender roles, religious practices, cosmology, ethnicity, and even local and national politics. This evocative study departs from conventional...

A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants.
After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country s famed food stateside. In 2005 he opened Pok Pok, so named for the sound a wooden pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker has since gone on to open six more wildly popular Pok Pok restaurants, and today he is considered one of the leading American voices on Thai cooking.
In this...

Few home cooks prepare the dishes typically served in restaurants, and nowhere is that more true than in Japan. Fortunately, Japanese Homestyle Cooking introduces Western taste buds to the flavorful, delicious, and easy-to-prepare foods that Japanese home cooks make every day for family and friends.

Readers will delight in this easy-to-follow Japanese cookbook's step-by-step recipes--including how to use a rice cooker--and their families will love trying tasty new dishes such as...

Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and StyrbA]k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found...

With this comprehensive cookbook, Vietnam s most beloved, aromatic comfort food--the broth and noodle soup known as pho--is now within your reach.

Author Andrea Nguyen first tasted pho in Vietnam as a child, sitting at a Saigon street stall with her parents. That experience sparked a lifelong love of the iconic noodle soup, long before it became a cult food item in the United States.

Here Andrea dives deep into pho s lively past, visiting its birthplace and then teaching you how to successfully make it at home. Options range from quick weeknight cheats to impressive...

Jewels of Persia is a colourful and vibrant cookbook that showcases 80 beautifully photographed Persian (Iranian) recipes. A background to the relatively unexplored world of Persian food and many photos of the regions of Iran are included in this 240 page book. The recipes are true to the uniquely, elegant Iranian culinary style with its flavours of saffron, dried limes, cinnamon, turmeric and rosewater. The recipes have been written with all cooking skill levels in mind and the ingredients chosen can all be readily sourced in Australia.

Jewels of Persia aims to also provide an...