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Cultural Relics Press
Cultural Relics Press was established in 1957, and is the only press dedicated to publishing archeology related books. It is committed to salvaging and protecting China’s cultural heritage and publicizing the content and artistic charm of traditional Chinese culture. Over the past 60 years, it has published about 7000 kinds of books on culture and archeology”. Its publications on traditional Chinese culture are well received across the world. It is the first press to engage in cultural exchange abroad and cooperate with counterparts in Europe, the United States, Hong Kong and Taiwan. It has collaborated with partners in UK, USA, Italy, Japan, former Yugoslavia, Taiwan. More than 300 awards has been received at home and abroad, including, among others, National Book Award, China Book Award, and “Most Beautiful Books in the World” (Leipzig).
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Food & Drink2019The Crimean Tatar cuisine
by Olena Soboleva
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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National & regional cuisine2021Ukrainian Cuisine in 70 dishes
by Ievgen Klopotenko
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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Humanities & Social Sciences2021Ukraine. Food and History
by Olena Braichenko, Maryna Hrymych, Ihor Lylo, Vitaly Reznichenko
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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March 2017The Essential Chile Sauce Guide
by Dave DeWitt
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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Food & DrinkFirst-class Sichuan Cuisine
by Hao Zhenjiang
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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April 2009Chinese Cuisine and Its Cultural Connotations
by Pang Yi & Wang Jingwu
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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La Dolce Vita
by Gaio Sciloni
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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Children's & young adult: general non-fiction2021A Delicious History of Ukraine
by Masha Serdiuk
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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October 2017The Essential Hot Spice Guide
by Dave DeWitt
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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April 2018New Mexican Chiles
by Dave DeWitt
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.
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FictionJuly 2015We Will Have Bread
by Miao Wei
“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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Business, Economics & LawJanuary 2020Sustainable Destination Branding and Marketing
Strategies for Tourism Development
by Anukrati Sharma, Juan Ignacio Pulido-Fernández, Azizul Hassan
Destination branding and marketing form the backbone of tourism industry growth, but it is increasingly important that the strategies employed consider and promote sustainable solutions. This book provides a comprehensive set of tools and techniques for branding and marketing for sustainable tourism development. It blends tourism and marketing strategies with practical, innovative information technology solutions and a psychological perspective, providing illustrative case studies and examples to aid understanding. Addressing opportunities and challenges across the field, it also reviews how different types of tourism such as community based, accessible, film, agricultural and cultural-heritage tourism entail unique issues for development. Competition between destinations has led to a real need for different strategies in order to differentiate the tourism product. This book: - Uniquely covers both marketing and branding of a destination from a sustainability perspective; - Considers the role of emotions and experiences when advertising a destination; - Brings together a set of global authors to provide a varied and universally applicable approach to the subject. A thought-provoking read for anyone interested in questions of sustainability in destinations, this book provides an invaluable resource for researchers of tourism, marketing and international development studies as well as destination managers.
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Botany & plant sciencesJune 2009Lentil
Botany, Production and Uses
by Edited by William Erskine, Fred J Muehlbauer, Ashutosh Sarker, Balram Sharma
In the last three decades, the global production of lentils has almost tripled due to larger harvest areas but also more importantly from progress in research and productivity. Chapters outline improvements in production, such as water and soil nutrient management, agronomy, mechanization and weed management. Developments in genetics and breeding are discussed alongside improved knowledge of the lentil's origin, domestication, morphology and adaptation. The implementation and impact of this new research at the farm level is also addressed as well as the crop's post-harvest processing and nutritional value.
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October 20161000 cases of Hunan cuisine
by Hunan Science& Technology Press
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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Health & Personal DevelopmentTrust me！The importance of Vital energy and blood for women
by Hu Weiqin
The book talks about how to adjust the vital energy and blood for women during the menstrual period by herbal cuisine, daily motion, self massage and etc. It includes some recipe to adjust the vital energy and blood for different illness. It also introduces the ways of having herbal cuisine, flower tea and snacks to enhance vital energy and blood.
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August 2021Cookbook of Suiyuan Garden
by Yuan Mei
Yuan Mei is a culinary expert with rich experience. His Cookbook of Suiyuan Garden is an important work that systematically introduces Chinese cooking skills and cuisines in southern and northern China. The gourmet’s Cookbook of Suiyuan Garden summarizes his 40 years of culinary practice. As an important masterpiece of Chinese food in the Qing Dynasty, it details the dietary habits and cooking skills in Jiangsu and Zhejiang during the Qianlong period with traditional Chinese essays, describes 326 popular cuisines from the 14th century to the 18th century in China, and introduces famous liquor and tea at that time.
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Humanities & Social Sciences2020The Rules of Ukrainian Cooking
by Eugenia Kuznetsova
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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Science & MathematicsMay 2019Food Plants of the World
Identification, Culinary Uses and Nutritional Value
by Ben-Erik van Wyk
Food Plants of the World is a comprehensive overview of the commercially important plants that provide us with food, beverages, spices and flavours. It includes descriptions of around 380 food and flavour plants and their close relatives. For each plant, the following information is given: plant description, origin & history, cultivation & harvesting, culinary uses & properties, and nutritional value. This revised edition is thoroughly updated throughout, and will include ~ 30 additional species, as well as an introduction to functional foods. This is an indispensable reference guide for anyone interested in the botanical origin of food ingredients and flavours.
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January 2019Nutrition and Disease Prevention, Second Edition
by Toney Allman
Praise for the previous edition: "For biology, culinary arts classes, and health classes needing information about the importance of good nutrition, [this] would be valuable...Recommended."—Library Media Connection Nutrition and Disease Prevention, Second Edition delves into the complex relationship between nutrition and the prevention of disease. From classic deficiency diseases to problems of metabolism and nutrient absorption, and from severe malnutrition to obesity, nutritional status means the difference between health and sickness or even life and death. Today, researchers are defining the relationship between nutrients and the development of diseases in previously unsuspected ways—approaches that may lead to longer, healthier lives for all.
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January 2019Nutrition and Weight Management, Third Edition
by Lori A. Smolin, Ph.D. and Mary B. Grosvenor, M.S., R.D.
Praise for the previous edition: "For biology, culinary arts classes, and health classes needing information about the importance of good nutrition, [this] would be valuable...Recommended."—Library Media Connection The obesity epidemic in the United States and abroad is growing, and weight has become a rising concern in today's society. Nutrition and Weight Management, Third Edition discusses the concept of weight management as well as the role that social, cultural, and genetic factors play in determining weight and body size. Coverage includes the importance of a nutritious diet and what constitutes healthy eating, the physical and psychological effects of being overweight and underweight, and the pros and cons of various diets.
