Rare Food Names
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World Foods with Strange Names
If you have that travel bug thing in your system and that is combined with my being a compulsive foodie for most of my life then you have someone with an obsessive interest in International cuisines. I knew many of our dishes in these Islands have weird names but the more I travelled, each country I visited or neighbouring countries had a scattering of curiously or contradictory named dishes. It became almost a hobby of mine to hunt them out to study their recipes, their histories or at least explore how they got their strange names. We may have in England foods like “sweetbreads” but in Italy there is “Jump in the Mouth”, Iran has its “Water Meat”, China “Ants Climbing a Tree” or in the US you might enjoy “Poor Boy with Debris”. I have made a number of them at home, eaten many more in restaurants or as street food but some I have never had only read about. There are no recipes as such in my book only some words about strangely named foods from around the Globe I hope you find interesting.
The Self
Author: Constantine Sedikides
language: en
Publisher: Psychology Press
Release Date: 2011-02-25
This volume provides a cutting-edge exposition to research on the self. Sixteen authoritative overviews highlight the role of the self around four themes.Throughout the volume, the exposition is both scholarly and accessible. It also offers critical assessments along with thoughtful discussions of challenges and problems ahead, as well as the generation of novel hypotheses. As such, the book aspires to influence the research agenda for several years to come.
Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals
Author: Sari Edelstein
language: en
Publisher: Jones & Bartlett Publishers
Release Date: 2010-04
Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Association’s Cultural Competence Strategic Plan.