UNAM is the largest publishing house in the Spanish-speaking world. Its production averages 1200 printed titles and 500 electronic titles per year. It publishes literature, and state-of-the-art research in Spanish for all sciences and humanities. It translates the most within Mexican publishing industry, and it has been the publishing house of the most outstanding academic writers in Modern Mexico.
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As the foods and recipes of Mexico have blended over the years into New Mexico's own distinctive cuisine, the chile pepper has become its defining element and single most important ingredient. Though many types were initially cultivated there, the long green variety that turned red in the fall adapted so well to the local soil and climate that it has now become the official state vegetable.To help chefs and diners get the most from this unique chile's great taste–without an overpowering pungency–Dave DeWitt, the noted Pope of Peppers, has compiled a complete guide to growing, harvesting, preserving and much more–topped off with dozens of delicious recipes for dishes, courses, and meals of every kind.
After reading the book, you will discover a lot of dishes common among the Crimean Tatars at the beginning of the XX century. The book will help you better realize how the national cuisine changed as a result of the forced deportation of these people in 1944. The scientific text is accompanied by the native language of the old-timers, which gives it a special sound. The book was written by a researcher who has been studying the history and culture of the Crimean Tatar people for many years.
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This book introduce 120 authentic Sichuan cuisine clearly in detai. The classics of national banquet, not Sichuan cuisine, Sichuan snack and Sichuan hot pot are not only good to eat, but also pay more attention to nutritional efficacy with meat and vegetarian, to bring out full nutritive value of the food. This book acdepts the cooking experience of the gold medal chef for more than 20 years, has nearly 200 making of the knack of Sichuan cuisine, and the key points of each dish and knife, which can be called the example of eating and making Sichuan cuisine.
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People have been spicing up their foods ever since cooking began. And it's a trend that's heating up all across the country. Now, Dave DeWitt, the esteemed Pope of Peppers, presents his must-have guide to the tastiest and healthiest combos from the worlds of powerful plants and creative cuisine.
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How to play Mexican Bingo and other random entertainments gives an account of the text. It portrays the Mexican everyday universe: landscapes, people, customs ... The Mexican Photographic Lottery is a lesson in ethnography and art.
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David Alfaro Siqueiros was perhaps the most important communist painter of the twentieth century. This book, the first sustained engagement with Siqueiros's work in the English language, focuses on the artist's late murals, which are both aesthetically innovative and politically provocative. It places Siqueiros in an international context, revealing that the dogmatism he has been charged with was in reality a complex phenomenon. It provided a foundation for - rather than an obstacle to - his efforts to create an art embedded in the day-to-day concerns and theoretical debates of the world-wide mass movement he saw himself as a part of.
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What is Ukrainian cuisine? Who invented borscht? Where did the holubtsi (cabbage rolls) come from? And why are Ukrainian varenyky (dumplings) called relatives of Chinese dim sums? Answers to these questions can be found in this book. In an interesting accessible form, we tell children the history of the Ukrainian gastronomy. They will find out what famous Ukrainians loved to eat. We will explain in a plain way how the cuisine of Halychyna differs from that of Volyn and Polissya regions. We will also map all the “delicious” places in the country. Furthermore, of course, young readers will learn how to cook cult Ukrainian dishes.
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La Dolce Vita - la Cuisine Régionale Italienne par Gaio Sciloni Gaio Sciloni, célèbre écrivain né en Italie, a offert au lecteur israélien bon nombre d’excellentes traductions des oeuvres d’auteurs et de poètes italiens classiques. Il a consacré plusieurs années d’études à la préparation d’un guide culturel et culinaire, intitulé la Dolce Vita qui fera le bonheur de tous les amoureux de l’Italie. La Dolce Vita n’est pas seulement un livre de cuisine ordinaire, mais plutôt une revue systématique de l’Italie, du Nord au Sud, chaque région étant caractérisée par son paysage, ses traditions et son folklore, et par dessus tout, par sa micro-culture culinaire. Gaio Sciloni, suivant en cela les idées du célèbre auteur italien Pellegrino Artusi, croit lui aussi que la culture locale est inséparable de la cuisine locale. En fait Sciloni ne s’est pas contenté de puiser dans sa très vaste culture dans le domaine de la gastronomie italienne, mais il a étudié un large éventail de sources éthniques. La Dolce Vita a eu le privilège d’être préfacée par le Prof. Franco Massaia, Conseiller Principal du Ministère Italien des Affaires Etrangères pour les Relations Culturelles Internationales dans la région Méditerranée. Les Editions Tamar ont publié une version en hébreu de la Dolce Vita, dans une élégante édition bichrome de 256 pages en format 24x17cm, et celle-ci a connu un très grand succès. Une second édition a d’ailleurs déja été publiée. Le livre est rehaussé d’illustrations, fondées sur des représentations du folklore culinaire régional à travers l’Art italien ancien. Si la possibilité de publier une édition en français de cet ouvrage ou un projet de co-édition vous intéresse, veuillez nous contacter. C'est avec plaisir que nous vous ferons parvenir une documentation supplémentaire.
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This volume illustrates the cultural characteristics of Chinese food, Chinese cooking, food-related myths and legends, food and worship, food and celebrities, and literature.
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They're everywhere! Thirty years ago, the only liquid hot stuff you could find outside Louisiana was Tabasco Sauce, but now hundreds of brands are falling off the shelves and being sold online.The love of spicy foods has become a full-fledged movement, and hot sauces are at the molten core of this major culinary change. Now, Dave DeWitt has gone global to assemble this gourmet guide to the tastiest ways to indulge.From the nation's hotbeds through Latin American lava and the steamy Caribbean to the sauces of the spice route, DeWitt's rich range of recipes makes clear why hot sauces are more than a trend, more than a cuisine–they're a way of life!
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Eagle, grasshopper, jaguar, butterfly, dog, monkey, feathered serpent, all these animals, real or mythological, tiny or majestic, carry a message. Forty works drawn with pen or brush have a dialogue with the texts of Elisabeth Foch, By taking us to a journey through the museums of Anthropology, the Templo Mayor in Mexico and the collections of the musée du quai Branly in Paris, this book takes us into the world of an ancient Mexico.
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This book examines key moments in which collective and state violence invigorated racialized social boundaries around Mexican and African Americans in the United States, and in which they violently contested them. Bringing anti-Mexican violence into a common analytical framework with anti-black violence, A savage song examines several focal points in this oft-ignored history, including the 1915 rebellion of ethnic Mexicans in South Texas, and its brutal repression by the Texas Rangers and the 1917 mutiny of black soldiers of the 24th Infantry Regiment in Houston, Texas, in response to police brutality. Aragon considers both the continuities and stark contrasts across these different moments: how were racialized constructions of masculinity differently employed? How did African and Mexican American men, including those in uniform, respond to the violence of racism? And how was their resistance, including their claims to manhood and nation, understood by law enforcement, politicians, and the press? Building on extensive archival research, the book examines how African and Mexican American men have been constructed as 'racial problems', investigating, in particular, their relationship with law enforcement and ideas about black and Mexican criminality.
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The Rules of Ukrainian Cooking (Cook in Sorrow) is a guide to Ukrainian cuisine written in an entertaining style of ironic ethnography. It is structured into thirty “recipes”, each exploring one aspect of the Ukrainian culinary tradition. From cooking Borsch (which is never perfect) to brewing homemade wine and hosting guests, the book provides an entertaining account of probably the most cherished aspect of Ukrainian culture. The Ultimate Guide to Ukrainian Cooking puts Ukrainian dishes in social context, offering readers insights about complicated relationship of Ukrainians with cooking, eating, their relatives and even uncovers true love to famous Kherson tomatoes, now under the Russian occupation. The book is beautifully designed and illustrated by a cohort of Ukrainian artists, who represent some of the most prominent names in Ukrainian contemporary book design.
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This book tells the story of Ukrainian cuisine by placing it in its cultural context and presenting Ukrainian cooking as part of the intangible cultural heritage of Ukraine. The publication also explores the potential of cultural diplomacy and includes recipes that will make you fall in love with Ukraine.
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Happy Fine Art Class is a fine art class that "creates happiness"! Here, a “Happy Fine Art Class” is being created. What is happiness? How to get happy? What is a happy fine art class like? Let us lead you to feel the happiness created by the Happy Fine Art Class of the Central Academy of Fine Arts. As an educator, the understanding and love for children is the foundation of art teaching. In this way, we can face every child who is full of ideas with a heart of tolerance and encouragement, and let them feel the warmth of helping and sharing with each other under the collaboration of the group.How to get happy? In fact, happiness is in the process of painting and other artistic creations.
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This book contains 70 author’s recipes of ancient dishes, rethought in new ways, and divided into 9 sections: soups and broths, meat, fish, vegetables and mushrooms, porridg_x0002_es, drinks, snacks, bread and baked goods, and sweets. Besides recipes, the book contains many interesting facts about Ukrainian products and foods — how they were consumed before, why they are healthy, the best way to cook them
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This book selects more than 200 kinds of common food materials in daily life, and introduces in detail 1000 Hunan dishes made with these food materials, which are widely spread and suitable for family production, including both traditional dishes and innovative dishes, including both meat and vegetables, and various methods.
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“We will have bread, and we will have everything.” This is a motto that helps David Young survive hardship. As his food import company develops, he is wealthy, contented, and has plenty of time to try the best cuisine around the world. During a gourmet travel, he entered into relationship with Helen, a relationship built on shared passion for wining and dining and full of fascinating tasting trips. However, a sudden illness deprived David of his appetite and also his lover. Relying on an utterly healthy diet, David experiences changes not only in his daily routines, but also in his life desires.
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Chinese Martial Arts is a literary work that recreates the spirit of the times and the fate of the characters with realistic creative techniques. Liu Qirong, the hero, had been ailing since childhood. In order to keep fit, he began learning martial arts at the age of eight and continued to practice throughout his life.
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