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"International cooking Recipes."
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Food safari fire
From the phenomenally successful Food Safari series comes the perfect book for anyone who loves to grill, BBQ and cook from around the world. Food Safari Fire features the inventive ways people from all over the world cook with fire.
Book
Resilient Kitchens
Immigrants have left their mark on the great melting pot of
American cuisine, and they have continued working hard to keep
America's kitchens running, even during times of crisis like the
COVID-19 pandemic. For some immigrant cooks, the pandemic brought
home the lack of protection for essential workers in the American
food system. For others, cooking was a way of reconnecting with
homelands they could not visit during periods of lockdown.
Resilient Kitchens: American Immigrant Cooking in a Time of
Crisis is a stimulating collection of essays about the lives
of immigrants in the United States before and during the COVID-19
pandemic, told through the lens of food. It includes a vibrant mix
of perspectives from professional food writers, restaurateurs,
scholars, and activists, whose stories range from emotional
reflections on hardship, loss, and resilience to journalistic
investigations of racism in the American food system. Each
contribution is accompanied by a recipe of special importance to
the author, giving readers a taste of cuisines from around the
world. Every essay is accompanied by gorgeous food photography, the
authors' snapshots of pandemic life, and hand-drawn illustrations
by Filipino American artist Angelo Dolojan.
eBook
Around the world in 80 food trucks : easy & tasty recipes from chefs on the road
We've taken to the streets to bring you 80 fast, fresh and mouthwatering recipes from the most exciting chefs on four wheels. From sea bass ceviche and Lebanese msakhan to American peach cake, discover how to cook some of the world's most crowd-pleasing dishes, meet the chefs and hear the stories behind their passion projects.
Book
Food Education, Cookery Books and School Canteens in the Fight against Malnutrition: The Case of the Spanish Edalnu Programme (1961–1986)
The Spanish population completed its nutritional transition in the 1960s and 1970s, when it overcame the problems of malnutrition. Among the initiatives that made this possible, the Food and Nutrition Education Programme (Edalnu) (1961–1986) stands out. In addition to correcting the negative influence exerted by ignorance to nourish oneself correctly, it was intended to prevent the problems of overfeeding that most developed countries showed. The objective of this research addresses, in this context and from the parameters of applied history, the condition of the complementary pedagogical instrument that the Edalnu awarded to the school canteen in the fight against malnutrition, as well as the nutritional, dietetic, culinary and gastronomic criteria used for its operation. The results show that the school canteens sought to reinforce the food knowledge acquired in the classroom. Based on the dialogue between chefs and experts in nutrition and dietetics, balanced meals adapted to regional gastronomic diversity were prepared, which helped to promote, in line with current criteria, healthy and sustainable eating habits through traditional plant-based recipes, with a predominance of seasonal and local products, and with a complementary contribution of ingredients of animal origin.
Journal Article
Exploring Thai Cuisine Through Language: Ingredients and Global Perceptions
The study aims to identify types of food ingredients, frequent words, and key terms, as well as to explore global perceptions of Thai cuisine on social media. A total of 155 Thai dishes were collected from TasteAtlas, and KH Coder was employed to analyze linguistic data for high-frequency words and the cooccurrence network of key terms. Three linguistic strategies--English transliteration, translation with descriptors, and loanwords--are used to present Thai food names, ingredients, and descriptions. The words 'sauce', 'garlic', and 'chili' were found to be the most common ingredient-related terms, indicating the fundamental role of these items in Thai flavor profiles. Network analysis revealed key functional clusters, such as aromatic herbs and flavor-balancing agents. The terms 'Thailand', 'traditional', and 'originate' highlighted sensory details and the authenticity of Thai cuisine. Transliteration of ingredient names and culinary terms from the Thai language, as well as translation, helps disseminate Thai cuisine globally. Index Terms--frequent words, linguistic, social media, TasteAtlas, Thai food
Journal Article
Transition analysis of boundary-based active configurations in temporal simplicial complexes for ingredient co-occurrences in recipe streams
Aiming at knowledge discovery for temporal sequences of cooking recipes published in social media platforms from the viewpoint of network science, we consider an analysis of temporal higher-order networks of ingredients derived from such recipe streams by focusing on the framework of simplicial complex. Previous work found interesting properties of temporal simplicial complexes for the human proximity interactions in five different social settings by examining the configuration transitions before and after triplet interaction events corresponding to 2-simplices. In this paper, as an effective extension of the previous work to the case of higher dimensional
n
-simplices corresponding to newly published recipes, we propose a novel method of configuration transition analysis by incorporating the following two features. First, to focus on changes in the topological structure of temporal simplicial complex, we incorporate analyzing the transitions of boundary-based configurations. Next, to focus on the temporal heterogeneity in usage activities of ingredients, we incorporate analyzing the transitions of active configurations by introducing the activity degree of configuration. Using real data of a Japanese recipe sharing site, we empirically evaluate the effectiveness of the proposed method, and reveal some characteristics of the temporal evolution of Japanese homemade recipes published in social media from the perspective of ingredient co-occurrences.
Journal Article