Risultati per "Americana" in Enogastronomia

This enticingly fresh audiobook introduces modern listeners to lost American food traditions and leads them on a tantalizing culinary journey through the evolution of our vibrant cuisine and culture. Covering a hundred different foods from the Native American-era through today and featuring over a dozen recipes and photos, this fascinating history of American food will delight history buffs and food lovers alike.

Quando si pensa alle antiche civiltà del continente americano, come quella maya o azteca, si è soliti associarle a immagini di piramidi immerse nella foresta; difficilmente si pensa a come si nutrivano. Se in genere si fatica a riconoscere l’origine americana di molti cibi della nostra tavola, come patate, mais e pomodori, ancor più difficilmente si associano questi cibi alle loro originarie forme di preparazione e alle antiche culture alimentari di cui fecero parte.

For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.  

Rachel Herz uncovers the fascinating and surprising facts that affect food consumption. Why You Eat What You Eat mixes the social with the scientific to uncover how psychology, neurology, and physiology shape our relationship with food and how food alters the relationships we have with ourselves and with one another.

Hiroaki "Rocky" Aoki was a man who succeeded in everything he pursued. From wrestling, ballooning, underwater exploration, and car and boat racing to founding Benihana, Rocky's passion for life infected all around him and accelerated the exchange of Japanese culture and cuisine with America. Rocky's rags to riches story, from dishwasher and busboy to owner of a multi-million-dollar restaurant empire, is an American dream realized unlike any other.

America is more than just a fast food nation. Food Americana is the inside story of how generations of Americans have formed a national cuisine with tastes from all over the world. Fried chicken was a distinctly Southern dish - now it's the Sunday night special at the Chateau Marmont Hotel in Hollywood. A Utah restaurant won Maine's annual Best Lobster Roll competition. And perhaps the ultimate all-American dish, pizza, is served up in 30 different styles, a total of three billion pies a year, an average of 23 pounds for each of us.

The First American Cookbook: A Facsimile of "American Cookery," 1796 by Amelia Simmons is a historic culinary landmark, recognized as the first cookbook written and published in America. Originally released in 1796, this work provides a fascinating glimpse into early American cooking, blending traditional English recipes with indigenous ingredients such as cornmeal, squash, and turkey. Notably, it includes the earliest recorded recipe for pairing turkey with cranberries and introduces the use of pearlash, a precursor to modern baking powder, revolutionizing baking techniques of the time.

The first edition, published in 2007, won a James Beard Award. Now updated with newly discovered recipes and historical information, this updated edition includes the origins of the first American drink, the mint julep (which Wondrich places before the American Revolution) and those of the cocktail itself. It also provides more detail about 19th-century spirits, many new and colorful anecdotes and details about Thomas' life, and a number of particularly notable, delicious, and influential cocktails not covered in the original edition.

Based on extensive archival research as well as interviews with the movement's key players going back to the 1960s, this acclaimed book is the most comprehensive chronicle yet of one of the most interesting and lucrative culinary trends in the US since World War II. Acitelli weaves the story of the rise of American craft beer into the tales of trends like Slow Food and the rebirth of America's urban areas, and paints an unforgettable portrait of plucky entrepreneurial triumph.

From wartime nutrition science to modern food activism, Six Women Who Shaped What Americans Eat examines the pivotal roles six women played in rewriting the rules of American cuisine. Michelle Mart offers a rich and accessible narrative that connects dietary trends, food marketing, and public health movements to the voices of the women who helped drive them.

Read by the author and available digitally for the first time From the star of No Reservations, Anthony Bourdain's New York Times-bestselling chronicle of travelling the world in search the globe's greatest culinary adventures "Bourdain shows himself to be one of the country's best food writers...

America’s founding generation drank a staggering amount of alcohol by today’s standards. It influenced their politics, built and sustained their relationships, and drove the economy. Booze was not a small part of colonial society, nor covertly consumed in private spaces—it was integral to...

Learn about one of the most impactful distilleries in American history in this comprehensive tale Buffalo, Barrels, & Bourbon tells the fascinating tale of the Buffalo Trace Distillery, from the time of the earliest explorations of Kentucky to the present day. Author and award-winning spirits...

A rags-to-$9-billion-riches story. A crash course in Burger King history and fast food in America, The Burger King is McLamore's candid and conversational memoir. Written before his death in 1996, he talks of his life, the birth of the Whopper, and the rise of Burger King. McLamore's account of Burger King offers an instructive and inspiring tale to young entrepreneurs. Here's a story of entrepreneurship development from one of the top entrepreneurs of fast food chains.

Craig was the last person anyone would have expected to open an American diner in Paris. He came from humble beginnings in a working-class town in Connecticut, had never worked in a restaurant, and didn't know anything about starting a brand-new business. But from his first visit to Paris, Craig knew he had found the city of his dreams. Pancakes in Paris is the story of Craig tackling the impossible - from raising the money to fund his dream to tracking down international suppliers for "exotic" American ingredients, and even finding love along the way.

In Feels Like Home, Grammy award-winning singer Linda Ronstadt effortlessly evokes the magical panorama of the high desert, a landscape etched by sunlight and carved by wind, offering a personal tour built around meals and memories of the place where she came of age.

 Khabaar is a food memoir and personal narrative that braids the global journeys of South Asian food through immigration, migration, and indenture. Focusing on chefs, home cooks, and food stall owners, the book questions: What does it mean to belong, and what does belonging in a new place look like in the foods carried over from the old country?  

In Red Sauce, Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as "red sauce Italian," from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. 

Born in 1859 to Irish immigrants, Mary Dowling arrived at the height of anti-Irish and anti-Catholic fervor in America. The hardscrabble life her family led provided the foundation of grit and determination that would serve her well. She married the enterprising John Dowling. He offered her oversight of their burgeoning bourbon company's financial books and sought her insight as they grew from distillery investors to sole proprietors of Waterfill and Frazier.

Celebrate Kentucky bourbon, from Angel's Envy and Buffalo Trace to Willett and Woodford Reserve, by exploring the history of the drink, its heritage, influence, and how production affects what you taste in the glass. Each chapter of this volume profiles one distillery, featuring engaging stories of its origins, evolution, and initiatives for the future. Tasting notes for recommended bottles include popular favorites and worthy splurges so you can learn more about your preferred drams and discover exciting new expressions to try.