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A Cultural History of Plants in the Seventeenth and Eighteenth Centuries (The Cultural Histories Series)

A Cultural History of Plants in the Seventeenth and Eighteenth Centuries covers the period from 1650 to 1800,a time of global exploration and the discovery of new species of plants and their potential uses. Trade routes were established which brought Europeans into direct contact with the plants and people of Asia, Oceania, Africa and the Americas. Foreign and exotic plants become objects of cultivation, collection, and display, whilst the applications of plants became central not only to naturalists, landowners, and gardeners but also to philosophers, artists, merchants, scientists, and rulers. As the Enlightenment took hold, the natural world became something to be grasped through reasoned understanding. The 6 volume set of the Cultural History of Plants presents the first comprehensive history of the uses and meanings of plants from prehistory to today. The themes covered in each volume are plants as staple foods; plants as luxury foods; trade and exploration; plant technology and science; plants and medicine; plants in culture; plants as natural ornaments; the representation of plants. Jennifer Milam is Pro Vice-Chancellor and Professor of Art History, University of Newcastle, Australia. Volume 4 in the Cultural History of Plants set.General Editors: Annette Giesecke, University of Delaware, USA, and David Mabberley, University of Oxford, UK.

The Cultural Politics of Food, Taste, and Identity: A Global Perspective

The Cultural Politics of Food, Taste, and Identity examines the social, cultural, and political processes that shape the experience of taste. The book positions flavor as involving all the senses, and describes the multiple ways in which taste becomes tied to local, translocal, glocal, and cosmopolitan politics of identity. Global case studies are included from Japan, China, India, Belize, Chile, Guatemala, the United States, France, Italy, Poland and Spain. Chapters examine local responses to industrialized food and the heritage industry, and look at how professional culinary practice has become foundational for local identities. The book also discusses the unfolding construction of “local taste” in the context of sociocultural developments, and addresses how cultural political divides are created between meat consumption and vegetarianism, innovation and tradition, heritage and social class, popular food and authenticity, and street and restaurant food. In addition, contributors discuss how different food products-such as kimchi, quinoa, and Soylent-have entered the international market of industrial and heritage foods, connecting different places and shaping taste and political identities.

The Cultural Politics of Food, Taste, and Identity: A Global Perspective

The Cultural Politics of Food, Taste, and Identity examines the social, cultural, and political processes that shape the experience of taste. The book positions flavor as involving all the senses, and describes the multiple ways in which taste becomes tied to local, translocal, glocal, and cosmopolitan politics of identity. Global case studies are included from Japan, China, India, Belize, Chile, Guatemala, the United States, France, Italy, Poland and Spain. Chapters examine local responses to industrialized food and the heritage industry, and look at how professional culinary practice has become foundational for local identities. The book also discusses the unfolding construction of “local taste” in the context of sociocultural developments, and addresses how cultural political divides are created between meat consumption and vegetarianism, innovation and tradition, heritage and social class, popular food and authenticity, and street and restaurant food. In addition, contributors discuss how different food products-such as kimchi, quinoa, and Soylent-have entered the international market of industrial and heritage foods, connecting different places and shaping taste and political identities.

Culture and Utilization of Live Food Organisms for Aquahatcheries

In today's world, food scarcity and food security are significant global concerns, with 811 million people suffering from hunger and 3 billion individuals unable to afford healthy diets. This book discusses fisheries and aquaculture as crucial contributors to nutritional security and the need for sustainable practices to meet the growing demand. The subject matter of this book covers: Recycling of Waste Through Tubifex Culture and Used as Live Food in Aquahatcheries Culture Techniques of Daphnia Mosquito Larval Control Through the Larvivorous Fish Chlorella Live Food: Cultivation and Applications Print edition not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan and Bhutan)

Culture and Utilization of Live Food Organisms for Aquahatcheries

In today's world, food scarcity and food security are significant global concerns, with 811 million people suffering from hunger and 3 billion individuals unable to afford healthy diets. This book discusses fisheries and aquaculture as crucial contributors to nutritional security and the need for sustainable practices to meet the growing demand. The subject matter of this book covers: Recycling of Waste Through Tubifex Culture and Used as Live Food in Aquahatcheries Culture Techniques of Daphnia Mosquito Larval Control Through the Larvivorous Fish Chlorella Live Food: Cultivation and Applications Print edition not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan and Bhutan)

The Culture of Food in England, 1200-1500

In this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a vast range of sources, he charts how emerging technologies as well as an influx of new flavors and trends from abroad had an impact on eating habits across the social spectrum. From the pauper’s bowl to elite tables, from early fad diets to the perceived moral superiority of certain foods, and from regional folk remedies to luxuries such as lampreys, Woolgar illuminates desire, necessity, daily rituals, and pleasure across four centuries.

The Cultured Club: Fabulous Funky Fermentation Recipes

Turn Simple Ingredients Into Health GoldminesGut health is central to a strong immune system that is primed to fight off disease and preserve long-term optimal health. Eating fermented foods can have an extraordinary effect on your body and has been shown to benefit a number of health conditions including IBS and digestive difficulties, sugar/carb cravings, and other inflammatory disorders. Learning the art of fermentation allows you to become a kitchen chemist and experience the vibrant flavours of foods such as kimchi, sauerkraut, fermented salsa, kombucha and kefir.Fermentation is currently undergoing a huge revival as people recognise its health benefits and seek to learn more about the craft, and the science behind it. In The Cultured Club, fermentation expert Dearbhla Reynolds teaches you how to turn simple ingredients into superfoods by using one of the world’s oldest methods of food preservation.Includes:Introduction and brief history of fermentationGut healthBasic techniquesBeverages such as kefir and kombuchaSnacks/light lunchesMealsDessertsBecome a kitchen chemist and discover the benefits of fermented foods!

Cultures of Milk: The Biology And Meaning Of Dairy Products In The United States And India

Andrea Wiley contrasts the practices of the world's leading milk producers, India and the United States. In both countries, milk is considered to have special qualities. Drawing on ethnographic and scientific studies, popular media, and government reports, she shows that the cultural significance of milk goes well beyond its nutritive value.

Cultures of Milk: The Biology And Meaning Of Dairy Products In The United States And India

Andrea Wiley contrasts the practices of the world's leading milk producers, India and the United States. In both countries, milk is considered to have special qualities. Drawing on ethnographic and scientific studies, popular media, and government reports, she shows that the cultural significance of milk goes well beyond its nutritive value.

Cupcake Cousins: Summer Showers (Cupcake Cousins Ser. #2)

Cupcake Heaven

Cute, colorful, and endlessly diverse, cupcakes never fail to please. Susannah Blake brings together more than 50 simple recipes, as well as giving the lowdown on baking Equipment, Ingredients, Decorating and Embellishments and Serving Suggestions. Simple Cupcakes show how easy it is to rustle up a plateful of orange and poppyseed,or apple and cinnamon cupcakes. From weddings and christenings, to Christmas and Halloween, Celebrations Cupcakes have perfect ideas to cater for all events. For a dose of decadence, try an Indulgent Cupcake like lemon meringue or strawberry cheesecake. Cupcakes for Special Diets allow you to give in to your cupcake cravings even if you follow a dairy-free, nut-free, gluten-free or low-fat diet. Involve the little ones by helping them bake their own Kids Cupcakes, easy enough for children to make with adult help. Susannah Blake has written a number of books, including Afternoon Tea, Cucpakes, Cupcake Heaven, Afternoon Tea Parties and Say It With a Cupcake for Ryland Peters & Small, and her work also appears in Livingetc, OK! and She magazines. A passionate traveller, explorer and diner, Susannah has been all over the world. She loves to draw on her experiences of different cuisines, bringing together the ingredients, flavours and techniques in her own relaxed and inspired approach to food.

Cupcake Heaven

Cute, colorful, and endlessly diverse, cupcakes never fail to please. Susannah Blake brings together more than 50 simple recipes, as well as giving the lowdown on baking Equipment, Ingredients, Decorating and Embellishments and Serving Suggestions. Simple Cupcakes show how easy it is to rustle up a plateful of orange and poppyseed,or apple and cinnamon cupcakes. From weddings and christenings, to Christmas and Halloween, Celebrations Cupcakes have perfect ideas to cater for all events. For a dose of decadence, try an Indulgent Cupcake like lemon meringue or strawberry cheesecake. Cupcakes for Special Diets allow you to give in to your cupcake cravings even if you follow a dairy-free, nut-free, gluten-free or low-fat diet. Involve the little ones by helping them bake their own Kids Cupcakes, easy enough for children to make with adult help. Susannah Blake has written a number of books, including Afternoon Tea, Cucpakes, Cupcake Heaven, Afternoon Tea Parties and Say It With a Cupcake for Ryland Peters & Small, and her work also appears in Livingetc, OK! and She magazines. A passionate traveller, explorer and diner, Susannah has been all over the world. She loves to draw on her experiences of different cuisines, bringing together the ingredients, flavours and techniques in her own relaxed and inspired approach to food.

Cupcake (Large Print)

This is a picture of a cupcake. It is in the middle of the page. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. At the top of the picture a glace cherry is sitting on some pink sugar icing. Below this is the cake overflowing the top of the paper cup below.

Cupcake (UEB Contracted)

This is a picture of a cupcake. It is in the middle of the page. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. At the top of the picture a glace cherry is sitting on some pink sugar icing. Below this is the cake overflowing the top of the paper cup below.

Cupcake (UEB Uncontracted)

This is a picture of a cupcake. It is in the middle of the page. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. At the top of the picture a glace cherry is sitting on some pink sugar icing. Below this is the cake overflowing the top of the paper cup below.

Cupcakes!: From the Cake Mix Doctor

The cupcake is America’s darling. It’s celebrated in upscale bakeries, on Sex in the City, on the cover of Gourmet, and in thou-sands of classrooms—where every day, it seems, a parent has sent in a batch for the kids to share. The very word conjures up whimsy, coziness, pleasure, nostalgia. Not to mention the fact that their diminutive size means you can eat a lot of them. Once upon a time, a family had only two recipes for cupcakes—chocolate and vanilla. Not anymore. Now Anne Byrn brings them to the next level. And who better? Recognized as the master of cake-mix baking, Anne is the author of The Cake Mix Doctor and Chocolate from the Cake Mix Doctor, which have a total of over 1.8 million copies in print. In Cupcakes she offers 135 tempting recipes for children and grown-ups, for special days and everyday, lunch bags, holiday festivities, and an unexpected dinner party dessert. You’ll never believe these artful little cakes started with a mix. Coconut Snowballs, Jelly Doughnut Cupcakes, Kiss Me Cakes, Warm Chocolate Cupcakes with Molten Centers, Red Velvet Cupcakes with White Chocolate Peppermint Cream Cheese Frosting. There are surprising additions (tuck a chocolate kiss orpiece of cookie dough into the batter). Creative toppings and easy from-scratch frostings (whipped cream spiked with Kahlua; miniature M&Ms; a creamy malted frosting with crushed malted milk balls).Terrific decorating ideas, from glittering golden dragees or elegant chocolate curls to yellow peeps for an Easter cupcake or—for Groundhog’s Day—a groundhog’s face made out of chocolate frosting and jimmies. Includes a 16-page full-color opening essay.

Cupcakes & Fairycakes (The Australian Women's Weekly Essentials)

These splendid and original little cakes are wonderful for afternoon tea, but they deserve a much bigger role than that. Serve them as a special dessert at a chic dinner party (a different cupcake for each guest) or make a loved one - adult or child - a cupcake as a birthday cake. While the cupcakes in this book look like little works of art, the instructions on making them are clear and easy to follow.

Cure Your Child with Food: The Hidden Connection Between Nutrition and Childhood Ailments

Grounded in cutting-edge science, Cure Your Child with Food reveals the hidden connections between nutrition and chronic childhood ailments, and gives parents the simple, straightforward solutions they need to help their children thrive. Discover how zinc deficiency can cause picky eating and affect growth. The panoply of problems caused by dairy and gluten. How to cure sleep disorders with melatonin, hyperactivity with magnesium, anxiety with fish oil. Kelly Dorfman, a nutritionist whose typical patient arrives at her practice after seeing three or more specialists, gives parents the tools to become nutrition detectives themselves. She shows how to recalibrate children's diets through the easy E.A.T. program, and how to get kids off drugs—antibiotics, laxatives, Prozac, Ritalin—and back to a state of natural well-being. "In her terrific book, Kelly Dorfman clearly explains how to decipher the clues to nutritional disorders that affect the body and brain. Parents will find it packed with sound advice and useful information." —Maurine Packard, MD, pediatric neurologist A Nautilus Book Award Gold winner.

Cured: The Remarkable Science and Stories of Spontaneous Healing and Recovery

'Clearly articulated science ... illuminating' Gabor Maté, bestselling author of When the Body Says No_______________________________________________________________________As a society, we push aside stories of remarkable recovery which don't fit our paradigm of one cause, one cure.In the history of medicine, we have almost never used the tools of rigorous science to investigate remarkable recoveries from incurable illnesses. But, Dr Jeff Rediger, a world-leading Harvard medic, psychiatrist and theologian, has spent the last fifteen years studying thousands of individuals from around the world and examining the stories behind these extraordinary cases of spontaneous remission.From retiree Claire, diagnosed with a violent form of pancreatic cancer and given weeks to live, to 23-year-old Matt, given a 2 per cent chance of surviving a lethal brain tumour. Both rejected chemotherapy and radiation, and went home to try to prepare themselves for acceptance and a peaceful death. Both are alive over a decade later, their bodies absent of all tumours.Dr Rediger doesn't classify people like Claire or Matt as 'flukes' or 'outliers' but has analysed what they - and thousands of others - have done to cure themselves and reveals the common denominators of people who have beaten the odds, unlocking the secrets behind the mind-body connection and discovering the immense power of the immune system.

Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods

This preserving guide not only shows how to make protein-rich foods last longer, but also how to make them taste even more delicious. Creative and accessible recipes for the home cook include beef jerky, smoked salmon, brined cheese, and more.

Curing & Smoking: River Cottage Handbook No.13 (River Cottage Handbook)

In the thirteenth River Cottage Handbook, Steven Lamb shows how to cure and smoke your own meat, fish and cheese.Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn't have to take up a huge amount of space. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process – this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax … and your own dry-cured streaky bacon sizzling in the breakfast frying-pan.With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.

Curing the Incurable: What survivors or major illnesses can teach us

There is a steady stream of articles and books about ‘miraculous’ cures from the chronic illnesses that face us in the 21st century: autoimmune conditions such as lupus and rheumatoid arthritis; neurodegenerative diseases, such as Parkinson’s, MS and Alzheimer’s; and many cancers. But if all these individual cases are brought together and reviewed systematically, something much more practical and less miraculous emerges – a set of principles to guide us to better health and a greater chance of recovery. Dr Jerry Thompson draws on an immense range of case histories and research studies to show how what we eat, the toxic load we carry, the environmental electromagnetic fields we live in, and our beliefs and attitudes to health and illness can change the course of disease. The result is a practical guide to what we can learn from ‘survivors’ about how to improve our chances of good health and recovery.

A Curious Absence of Chickens: A journal of life, food and recipes from Puglia

'My first thought on reading A Curious Absence of Chickens is that Jane Grigson, the best cookery writer in my lifetime, would have been so proud of her daughter. Sophie Grigson has written twenty odd excellent cookbooks, but I think this is the best of them. It is her first book for a decade and was obviously driven by a real love of her subjects, which are Puglia, people and food. It is witty, informative, fascinating and stuffed full of recipes you want to cook.' Prue Leith'Puglia is a region I wanted to get to know intimately, to understand culture, life, history and geography, reflecting through the prism of the food that's put on the tables of locals and tourists, too. I'm reminded of my 20-year old self, scribbling in notebooks as I first travelled through Italy's south, only this time I'm back to stay.'After her children grew up and left home, Sophie Grigson found herself living alone. About to turn 60, she took the decision to sell or give away most of her belongings, to pack up her car and to drive to Puglia on her own to start a new life. In a part of Italy where she didn't know anyone, having last visited the region 40 years ago, this narrative book of food writing, stories and recipes brings to life the region, its food and the local characters that she meets along the way. This is a book about courage, hope, new horizons and, above all, delicious food.

The Curious Barista's Guide to Coffee

The definitive guide to the extraordinary world of coffee from growing and roasting to brewing and serving the perfect cup. This is the ultimate guide to the history, science and cultural influence of coffee according to coffee aficionado and master storyteller Tristan Stephenson. You’ll explore the origins of coffee, the rise of the coffee house and the evolution of the café before discovering the varieties of coffee, and the alchemy responsible for transforming a humble bean into the world’s most popular drink. You’ll learn how to roast coffee at home in the fascinating Roasting section before delving into the Science and Flavour of Coffee and finding out how sweetness, bitterness, acidity and aroma all come together. You’ll then get to grips with grinding before learning about the history of the espresso machine and how to make the perfect espresso in the Espresso chapter. Discover how espresso and milk are a match made in heaven, yielding such treasures as the Latte, Cappuccino, Flat white and Macchiato; you’ll also find out how to pour your own Latte art. Other Brewing Methods features step-by-step guides to classic brewing techniques to bring the coffee to your table, from a Moka pot and a French press to Aeropress and Siphon brewing. Finally, why not treat yourself to one of Tristan’s expertly concocted recipes. From an Espresso Martini to a Pumpkin Spice Latte and Coffee Liqueur to Butter Coffee, this really is the essential anthology for the coffee enthusiast.

The Curious Bartender: The artistry and alchemy of creating the perfect cocktail

Preparing a first-class cocktail relies upon a deep understanding of its ingredients, the delicate alchemy of how they work together. In The Curious Bartender, Tristan Stephenson explores and experiments with the art of mixing the perfect cocktail, explaining the fascinating modern turns mixology has taken. Showcasing a selection of classic cocktails, he explains their intriguing origins, introducing the colourful historical characters who inspired or created them. Moving on, he reinvents each drink from his laboratory, adding contemporary twists to breathe fresh life into these vintage classics. Stay true to the originals with a Sazerac or a Rob Roy, or experiment with some of his modern variations to create a Green Fairy Sazerac topped with an absinthe ‘air’ or an Insta-age Rob Roy with the ‘age’ on the side. Also included is a reference section detailing all the techniques you will need, making this an essential anthology for the cocktail enthusiast.