Gourmet - Asian Food - Dining Experience - Smart Dining
Ship Dining - Budget Dining - Cultural Dining - Australian Dining
Food Culture In Colonial Asia
Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants.
Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants preparing both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies.
By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.
My Favorite Asian Food Recipes Book
This is a blank recipe book designed for the avid Asian food appreciator. Whether their favorite dishes come from Thailand, India, Vietnam, China, Korea or Japan, this journal is the perfect place to write down the ingredients & cooking instructions that need to be remembered to recreate a delicious dish.
The Asian Pacific American Heritage
Meeting the challenge of teaching multiculturalism
Students-and their teachers-encountering literature and arts from unfamiliar cultures will welcome the special help this book provides. Instructors who are unfamiliar with Asian Pacific cultures are now being asked to explain a reference to the Year of the Rat, Obon Season, or to interpret a haiku. When Amy Tan refers to the Moon Lady or the Kitchen God, what does she mean? Is Confucianism actually a religion? This book answers these and many other questions, for students, teachers, and the librarians to whom they turn for help.
Provides sound information on in-demand topics
The "Companion " presents lengthy articles-written specifically for this book-on the topics that unlock the work of a number of contemporary Asian Pacific American writers and artists, for example: Asian naming systems, the "model minority" discourse, Chinese diaspora, Filipino American values, the Confucian family and its tensions, Japanese internment, Mao's Great Cultural Revolution, the Korean alphabet, food and ethnic identity, religious traditions, Fengshui and Chinese medicine, Filipino folk religion, Hmong needlework, and reading Asian characters in English, just to name a few.
Covers major contemporary writers
The articles are coupled with in-depth studies of the authors most likely to be part of the multicultural curriculum during the next decade, among them Maxine Hong Kingston, Frank Chin, Amy Tan, Younghill Kang, Carlos Bulosan, Jessica Hagedorn, Lawson Fusao Inada, Garret Hongo, David Henry Hwang, Kim Ronyoung, and Cathy Song.
This volume was created under the supervision of distinguished Advisory Editors from the Asian Pacific American community. The contributors, a Who's Who of Asian Pacific American humanistic scholarship, are frequently the founders of their disciplines, and most are from the ethnic group being written about.
Helps students understand arts and literature
Multicultural courses are generally taught by exposing students to literature or arts, with reference to their political, sociological, and historical contexts. This book is designed to help students reading novels, watching films, and confronting artworks with information needs quite different from those of social scientists and historians.
Laughing All The Way To The Bank With Food In Your Mouth
You have a great idea for a new vegetarian restaurant in a safe location - what would you call the restaurant?
Answer: "Out of Ham's Way".
Laughing all the way to the bank with food in your mouth serves up a host of hilarious food puns and rather odd food-related business ideas.
From "Donor Kebab: A kebab takeaway that gives all proceeds to charity" to "Mussel Power:A gym that offers clients a free bowl of mussles after a session", this book offers entertainment for you and the family.