Suchergebnisse

A to Z World Food & Recipes is an encyclopedia showcasing the native cuisine of 175 countries worldwide. Classic recipes for appetizers, soups, salads, main dishes, side dishes, desserts and beverages are featured. Each recipe includes a description of th

Introduction / Antonello Miranda -- Feasting on the legal regulation of food : an ever more abundant banquet over the centuries / Donald Buckingham -- The "law of necessity" in the relationship between man and food / Gianmatteo Sabatino and Carmelina Maio -- The right to food and the implementation strategies / Federica Girinelli -- The sugar tax dilemma : a comparative analysis of the newly introduced sugar tax legislation in South Africa in relation to developing countries as well as the subsequent impact on the right to food / Nasholan Chetty -- Wine certifications and geographic indicators : the non-certifying function of american viticultural areas / John M. Church -- The crime of consumption of alcoholic beverages in the Somali penal code / Salvatore Mancuso -- Protecting Recipes? / Andrea Borroni -- Don't steal my recipe! A comparative study of French and U.S. law on the protection of culinary recipes and dishes against copying / Claire M. Germain -- Beyond conventional intellectual property protection : food as traditional knowledge / Giovanna Carugno -- The second slice of the cake. Liability for defective food products between tradition and innovation / Andrea D'Alessio -- Signs of quality and food protected designation of origin / Lucia Di Costanzo.

"The fascinating, mouthwatering story (with recipes!) of the immigrant family that created a New York gastronomic legend: "The most rambunctious and chaotic of all delicatessens, with one foot in the Old World and the other in the vanguard of every fast-breaking food move in the city." -Nora Ephron When Louis and Lilly Zabar rented a counter in a dairy store on 80th Street and Broadway in 1934 to sell smoked fish, they could not have imagined that five decades later their store would occupy half a city block and become a beloved, world-renowned mecca for quality food of all kinds. A passion for perfection, a keen business sense, cutthroat competitive instincts, and devotion to their customers led four generations of Zabars to create the Upper West Side shrine to the cheese, fish, meat, produce, baked goods, and prepared products that heralded the 20th-century revolution in food production and consumption. Lori Zabar-Louis's granddaughter-begins with her grandfather's escape from Ukraine in 1921, following a pogrom in which his father, a sister, and an uncle were killed, and his (illegal!) entry into the United States from Canada. She describes Zabar's gradual expansion, Louis's untimely death in 1950, and the passing of the torch to Saul, Stanley, and partner Murray Klein, who raised competitive pricing to an art form and added top-tier houseware and appliances to Zabar's shelves. She paints a delectable portrait of Zabar's as it is today-the intoxicating aromas, the crowds, the devoted staff-and shares behind-the-scenes anecdotes of the long-time employees, family members, eccentric customers, and celebrity fans who have created a uniquely American institution that honors its immigrant roots, revels in its New York history, and is relentless in its devotion to the art and science of selling gourmet food"--

Dedication -- Overview -- Preface -- Acknowledgements -- Contents -- List of Figures -- Chapter 1: Introduction -- Notes -- Chapter 2: Methodology -- Theoretical Framework -- Studies of South Asian Weddings in Diaspora -- What Is Nostalgia? -- Migrational Nostalgia -- Migrating Recipes -- The Three Spaces -- Notes -- Chapter 3: Mapping the Matrilineal -- The Way My Mum Used to Make It -- Maternal Melodies -- Notes -- Chapter 4: The Dynamics of Nostalgia in the Construction of Diasporic Identity -- Broken Mirrors in the Kitchen: The Role of Nostalgia in Recipes -- Patterns of Remembrance: The Role of Songs in Communal Nostalgia -- Notes -- Chapter 5: Space, Time and Female Empowerment in Diaspora -- From There to Here: Foods Cooked in the Here and Now -- Happening Tunes: Spatial Parameters of Songs -- Notes -- Chapter 6: Conclusion -- Notes -- Appendix 1: Recipes -- Goosberria Dha Achaar -- Pickled Gooseberries -- Mango and Chilli Chutney -- The Process of How to Make It -- Kashmiri Saag -- Kashmir Mustard Leaf -- The Cooking Process -- Fresh Wariaa -- Daal Pates -- Lassi -- Yoghurt-Based Drink -- Haleem -- Stew -- Pinnia -- A Punjabi Sweet -- Moongh Daal -- A Pulse-Based Soup -- Makhi Roti -- Gram Flour Chapatti -- Roti Da Atta -- Flour Dough -- Aloo Saag -- Mustard Leaves with Potato -- (Kashmiri) wasaar 1 -- Mixed Spices -- Halva -- Semolina Pudding -- Punjabi Saag -- Mustard Leaves from Punjab -- Kharroray -- Lamb's Feet -- (Punjabi) wasaar 2 -- Mixed Spices -- Tookray -- Sweet Pastry Strips -- Dhai -- Yoghurt -- Karaylay -- Bitter Melons -- (Kashmir) wasaar 3 -- Mixed Spices -- Wheat Syrup Pudding -- Halva -- Curry -- A Yoghurt-Based Dish -- Pot 1 -- Pot 2 -- Notes -- Appendix 2: Songs -- Lathay di chaddar -- Linen Shawl -- Chorus -- Chorus -- Chorus -- Chorus -- Madhaniyaaan -- Churning Stick -- Mehndi hai rachnewali

Cover -- Title -- Copyright -- Contents -- Introduction -- Reminiscence principles -- Recipes for reminiscence weeks 1-52 -- Week 1 New Year and good luck food -- Week 2 Puddings -- Week 3 The 1940s, the war years and making ends meet! -- Week 4 Burns Night and Australia -- Week 5 The Chinese New Year and lucky Chinese food -- Week 6 Tea for two: the post-war years and 1950s -- Week 7 St Valentine's Day and the food of love! -- Week 8 New gadgets, 'new' food and the Swinging Sixties! -- Week 9 Welsh food -- Week 10 Pancake Day -- Week 11 Irish food -- Week 12 Mother's Day and Europe -- Week 13 The seventies, fast food and disco! -- Week 14 Easter -- Week 15 Diets and healthy eating -- Week 16 Sweets -- Week 17 English food -- Week 18 The 1980s -- Week 19 Remedies and home-made cures -- Week 20 Fast food -- Week 21 Special diets, diabetes and recipes -- Week 22 Italian food -- Week 23 Portugal, biscuits and bars! -- Week 24 Picnics, barbecues and ice cream -- Week 25 Summer fruits -- Week 26 Canadian food -- Week 27 The United States -- Week 28 France -- Week 29 Belgium and chocolate -- Week 30 The (not so) Roaring Twenties -- Week 31 Meat -- Week 32 Vegetarian food and carrots -- Week 33 Indian food -- Week 34 Back to the 1930s -- Week 35 Drinks -- Week 36 Cakes -- Week 37 Bread: the staff of life! -- Week 38 Jewish foods -- Week 39 Potatoes -- Week 40 Germany and tea -- Week 41 Spain -- Week 42 Kitchens, cookers and gadgets -- Week 43 School dinners and Diwali -- Week 44 Halloween -- Week 45 Bonfire Night and Poland -- Week 46 Cheese and Ramadan -- Week 47 Baking and Thanksgiving -- Week 48 Scotland -- Week 49 Alcohol -- Week 50 Hanukkah, health and the dining room -- Week 51 Fish and chips -- Week 52 Christmas food -- Resources

In this splendid cookbook, bicultural cook Sandra Gutierrez blends ingredients, traditions and culinary techniques, creatively marrying the diverse and delicious cuisines of more than 20 Latin American countries with the beloved food of the American south. The New Southern-Latino Table features 150 original and delightfully tasty recipes that combine the best of both culinary cultures. Gutierrez, who has taught thousands of people how to cook, highlights the surprising affinities between the foodways of the Latin and Southern regions--including a wide variety of ethnic roots in each tradition and many shared basic ingredients--while embracing their flavorful contrasts and fascinating histories. These lively dishes--including Jalapeno Deviled Eggs, Cocktail Chiles Rellenos with Latin Pimiento Cheese, Two-Corn Summer Salad, Latin Fried Chicken with Smoky Ketchup, Macaroni con Queso and Chile Chocolate Brownies--promise to spark the imaginations and the meals of home cooks, seasoned or novice, and of food lovers everywhere. Along with delectable appetizers, salads, entrees, side dishes and desserts, Gutierrez also provides a handy glossary, a section on how to navigate a Latin tienda and a guide to ingredient sources. The New Southern-Latino Table brings to your home innovative, vibrant dishes that meld Latin American and southern palates.

This is a revised and expanded version of the 1998 publication, ""Hauks, Chip, Grate, and Squeeze": Recipes of the Honduran Bay Islands."" The original work was published through the Honduran Government's Subcomponente de Educación Bilingüe y Intercultural as part of the Proyecto Mejoramiento de la Calidad de la Educación Basica (PROMEB). ; "Hauks, Chip, Grate and Squeeze" is an ethnographic cookbook based on field research Laura Herlihy completed in the late 1990s in the Honduran Bay Islands. Herlihy worked as part of the Honduras Subcomponent of Bi-Lingual Inter-cultural Education project to describe and promote Bay Island English (BIE). Her research assignment was to collect speech events on a specific theme – Island cuisine – and highlight language use in the traditional context of cooking. What resulted was a cookbook of recipes in BIE, collected from women (and some men) in Roatan, Guanaja, and Utila. The book also includes maps; pictures of the Bay Islands and of those she interviewed; a section on fieldwork and ethnographic methods; an index organized by food groups, and a glossary that provides translations of BIE terms to standard English.

Meat dumplings are an international, democratic and ancient food dish. The article deals with their origin, history and recipe diversity. There are original recipes that can be repeated or used as a basis for invention of your own variant of the dish. ; Meat dumplings are an international, democratic and ancient food dish. The article deals with their origin, history and recipe diversity. There are original recipes that can be repeated or used as a basis for invention of your own variant of the dish.

The article is devoted to the presentation of individual author's language worldview based on the poetic speech material of I.Kotlyarevsky and A.Pushkin. The thematic field "Food" is presented in ten lexical and semantic groups in the poem "Eneida": "Meat meal", "Fish dishes", "First Course", "Main courses", "Pastry products", "Dairy foods", "Sweet dishes", "Drinks", "Vegetables, berries, plant products", "Dish ingredients". The majority of thematic field "Food" vocabulary belongs to a national Ukrainian Cossack cuisine. Culinary habits are almost the same as among the Gods of Olympus and members of royal families, and as well as among ordinary people. Most of the food is preserved in modern cuisine. Some notions require additional explanation due to their historical status. These terms include teterya, ryabko, lemishka, putra, salamakha (salamat), potaptsi etc. despite the remained recipes of cooking. Among the variety of alcoholic products, mainly of domestic production, some drinks are imported from Germany, including Rhine wine with cardamon. Overseas wine with its rare for the modern reader name is nothing but a Cossack cordials, liqueurs, homemade wine containing fruits from Ukraine and distant countries. Thematic field "Food" is represented by such lexical and semantic groups in the novel in verse "Eugene Onegin". They are "Meat meal", "Dairy foods", "Vegetable dishes", "Baking", "Sweet dishes", "Beverages". All borrowed from other countries recipes are the part of restaurant menus among St. Petersburg wealthy families. Traditional dishes are more democratic and familiar for squireen and peasants. Some courses are relevant to the modern cuisine. For example, roast, fat, cream, mushrooms, pies, pancakes, bread, berries, fruit liqueurs, roast-beef, beef-steaks, cutlets, truffles, tea, coffee, rum, bacon, pineapples. Exotic to the early nineteenth century dishes are included both in home and restaurant menus. Brew, "Bordeaux", "Veuve Clicquot", "Champagne" technology of cooking has been changed over the years. Some of the dishes are retreated into the history of culinary art, such as Strasbourg pie, Lymburhsky cheese. Thematic field "Food" takes the reader to the masters' works of stylistic expression cultural cognitive mapping. It gives the idea of the gastronomic preferences and habits of the people at those times and the national specifics of the cuisine. It also covers economic, commercial, culinary folk connections, social stratification of society and reveals dishes that changed their recipe in cooking or even became historical. ; В статье говорится о презентации с помощью лексических средств языковой картины мира в поэме И.Котляревского «Энеида» и романе в стихах А.Пушкина «Евгений Онегин», которые представляют собой энциклопедии культурной жизни украинского и русского народов конца ХVІІІ – первой половины ХІХ столетий. Тематическое поле «Еда» подает читателю произведений мастеров художественного слова культурный срез эпохи, формирует представление о гастрономических предпочтениях и привычках людей того времени, национальной специфике кухни, освещает экономические, торговые, кулинарные связи народов, социальное расслоение общества, выявляет блюда, которые изменили свою рецептуру приготовления или вообще стали историческими. ; У статті йдеться про презентацію за допомогою лексичних засобів мовної картини світу у поемі І.Котляревського «Енеїда» та романі у віршах О.Пушкіна «Євгеній Онєгін», що являють собою енциклопедії культурного життя українського та російського народів кінця ХVІІІ – першої половини ХІХ століть. Тематичне поле «Їжа» подає читачеві поетичних творів майстрів художнього слова культурний зріз епохи, формує уявлення про гастрономічні вподобання та звички людей того часу, національну специфіку кухні, висвітлює економічні, торговельні, кулінарні зв'язки народів, соціальне розшарування суспільства, виявляє страви, що змінили рецептуру приготування або взагалі стали історичними.

Non-traditional foods of molecular cuisine are a new category of foods and experience for consumers. The objective of this study was to conduct the structural and semantic analysis of the names of dishes of this new scientific field and avant-garde culinary practice. The main idea was to reveal the trend and trace the dynamics of naming dishes and to define the degree of reflecting the essence of molecular cuisine in the names of dishes. The study of empirical material taken from current collections of recipes and restaurant menus using a set of linguistic analysis methods has allowed authors to identify models of the syntactic organisation of nominations; characterise the primary way of connecting their components as oxymoron; highlight a number of keywords that arrange these nominations on the basis of cooking technology into several subject groups; postulate the predominance of phrase-names with transparent semantics over names with an opaque inner form including eponymous nominations; outline the ways of further studying the names of dishes of this cuisine from comparative, translational and linguistic-cognitive points of view.

"Influenced by the cuisines of Spain, China and America along with over 100 different cuisines found within the Philippines itself, Pulutan are the fun and flavorful finger foods you eat when you drink! Pulutan! Filipino Bar Bites, Appetizers and Street Eats is the ultimate cookbook for casual entertaining in which as Marvin Gapultos, author of The Adobo Road Cookbook, showcases 54 delightful Pulutan recipes including many of his own creations. Recipes in this book include: Salted "Mani" Bar Nuts Fresh Salad Lumpia Rolls Pineapple Glazed BBQ Bacon Skewers And many more, including tantalizing desserts and cocktails!The recipes are easy to follow and use ingredients readily found in any supermarket or Asian grocery store. The results are tasty, satisfying finger foods that you'll enjoy making and sharing. Expert beverage pairings are suggested for each unique dish so you can amaze your friends and family with exciting Filipino favorites at your next gathering"--

Nowadays the process of cooking is becoming more creative, it acquires certain features of art. Cooking is developing not only at the level of the restaurant business because of the special creative contribution of the chefs, but also in the kitchens of ordinary people who are trying to add diversity to their dishes. Today, food should be not only delicious, butalso aesthetically pleasing. «Instagram dishes», «Instagram plating» are especially popular, because of their attractiveness and unusual look.The article is devoted to the study of the copyright protection of culinary products.The copyright legislation of Ukraine and some foreign countries, which in one or another way can be used for protection of the intellectual property rights to culinary products are analyzed. The article also considers the question of whether culinary products can be recognized as derivative works. It is determined whether the recipe can be protected by copyright and established how the concepts of culinary product and recipe relate.Author states that a culinary product as a category consists of four components: 1) idea (recipe/technological process of production), 2) name, 3) the process of cooking itself, and 4) platting (presentation of the dish). The concept of «recipe» is absent at the legislative level in Ukraine.According to the Ukrainian and foreign scientific sources the recipe can be protected by copyright as a literary work. However, in this case only the form in which the recipe is expressed (fixing in tangible medium of expression) is protected. The idea, the essence of the recipe will not be protected under the copyright protection. Therefore, the protection offered by the copyright law in this case cannot be used to protectthe rights to a culinary product made by the recipe. The finished dish is the final product of the recipe, the result of being fixed in a tangible medium, similar to the architectural projects and buildings in which the projects are «fixed».The author claims that some culinary products can be recognized as a derivative works which relates to the original works of fine art. A specific category of Ukrainian legislation – branded food can be protected by the norms of Ukrainian copyright law. ; Статья посвящена исследованию вопроса возможности охраны кулинарных изделий нормами авторского права. Проанализированы нормы законодательства Украины и некоторых зарубежных стран в сфере авторского права, кото- рые тем или иным образом могут быть использованы для охраны прав на кули- нарные изделия. Рассмотрен вопрос о том, могут ли кулинарные изделия быть признаны производными произведениями от оригинальных произведений искусства, например, произведений изобразительного искусства. ; Стаття присвячена дослідженню питання можливості охорони кулінарних виробів нормами авторського права. Зроблено аналіз норм законодавства України та деяких зарубіжних країн з авторського права, які тим чи іншим чином можуть бути використані щодо охорони прав на кулінарні вироби.У статті розглянуто питання про те, чи можуть кулінарні вироби бути визнані похідними творами від оригінальних творів інших галузей мистецтва, наприклад, творів образотворчого мистецтва.Визначено, чи може рецепт охоронятися нормами авторського права, та встановлено, як саме співвідносяться поняття «кулінарний виріб» і «рецепт».

Nowadays the process of cooking is becoming more creative, it acquires certain features of art. Cooking is developing not only at the level of the restaurant business because of the special creative contribution of the chefs, but also in the kitchens of ordinary people who are trying to add diversity to their dishes. Today, food should be not only delicious, butalso aesthetically pleasing. «Instagram dishes», «Instagram plating» are especially popular, because of their attractiveness and unusual look.The article is devoted to the study of the copyright protection of culinary products.The copyright legislation of Ukraine and some foreign countries, which in one or another way can be used for protection of the intellectual property rights to culinary products are analyzed. The article also considers the question of whether culinary products can be recognized as derivative works. It is determined whether the recipe can be protected by copyright and established how the concepts of culinary product and recipe relate.Author states that a culinary product as a category consists of four components: 1) idea (recipe/technological process of production), 2) name, 3) the process of cooking itself, and 4) platting (presentation of the dish). The concept of «recipe» is absent at the legislative level in Ukraine.According to the Ukrainian and foreign scientific sources the recipe can be protected by copyright as a literary work. However, in this case only the form in which the recipe is expressed (fixing in tangible medium of expression) is protected. The idea, the essence of the recipe will not be protected under the copyright protection. Therefore, the protection offered by the copyright law in this case cannot be used to protectthe rights to a culinary product made by the recipe. The finished dish is the final product of the recipe, the result of being fixed in a tangible medium, similar to the architectural projects and buildings in which the projects are «fixed».The author claims that some culinary products can be recognized as a derivative works which relates to the original works of fine art. A specific category of Ukrainian legislation – branded food can be protected by the norms of Ukrainian copyright law. ; Статья посвящена исследованию вопроса возможности охраны кулинарных изделий нормами авторского права. Проанализированы нормы законодательства Украины и некоторых зарубежных стран в сфере авторского права, кото- рые тем или иным образом могут быть использованы для охраны прав на кули- нарные изделия. Рассмотрен вопрос о том, могут ли кулинарные изделия быть признаны производными произведениями от оригинальных произведений искусства, например, произведений изобразительного искусства. ; Стаття присвячена дослідженню питання можливості охорони кулінарних виробів нормами авторського права. Зроблено аналіз норм законодавства України та деяких зарубіжних країн з авторського права, які тим чи іншим чином можуть бути використані щодо охорони прав на кулінарні вироби.У статті розглянуто питання про те, чи можуть кулінарні вироби бути визнані похідними творами від оригінальних творів інших галузей мистецтва, наприклад, творів образотворчого мистецтва.Визначено, чи може рецепт охоронятися нормами авторського права, та встановлено, як саме співвідносяться поняття «кулінарний виріб» і «рецепт».

Fish have a central position in food in Dakar. It is also one of the main components of the emblematic dish of the country, the ceebujën, present in the daily habits of the populations. For ecological, political and economic reasons, the accessibility of fish to the local market has been declining in recent years. This thesis analyses the adaptation strategies used by Dakar inhabitants facing this situation. This project considers the dynamic dimension of food and of the food decision processes. Data collection was carried out in three main phases: 1) an ethnographic immersion phase; 2) a qualitative phase consisting of interviews with experts and Dakar eaters, plus participant observation sessions of food sequences (supply, preparation and consumption of a meal); 3) a quantitative phase in which 820 Dakar inhabitants answered a questionnaire. The results show that while food changes can involve a maintaining of the practices defined by the food models, they can also participate in the redefinition of these models. The identity and social statuses of certain food (fish), dishes (the ceebujën) or recipes (the ceebujën is categorised as "one-pot dish") favours the behaviours of maintenance inside the food model, whereas "modernization" tends to allow for the development of practices that go beyond the model. This thesis complicates and revitalises the concept of food model by exposing how food models constitute a resource mobilized in time of change, while they are simultaneously shaped by these same changes. ; Le poisson a une place centrale dans l'alimentation dakaroise. Il est aussi l'un des composants principaux du plat emblématique du pays, le ceebujën, présent dans les habitudes quotidiennes des populations. Pour des raisons écologiques, politiques et économiques, l'accessibilité du poisson sur le marché local diminue ces dernières années. Cette thèse analyse les stratégies d'adaptation mises en place par les Dakarois face à cette situation. Ce projet explore la dimension dynamique de l'alimentation et des ...