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Author: Carol Miller Publisher: Gemma ISBN: 1934848611 Category : Biography & Autobiography Languages : en Pages : 258
Book Description
A rare inside look at Roma culture, ritual and belief at its peak in the American Gypsy experience - A Disapora spread over five continents, Gypsies conjure the romance of a nomadic life, a nostalgia for a simpler time. We think of dancing Spanish Gypsies or French jazz guitarists or a Romanian king. Gypsies have yet to enter the American public consciousness, yet they have been arriving since the late sixteenth century. Columbus brought several, forcibly transported to the Colonies, and many Americans today may count, unknown, a Gypsy or two among their forebears. A legacy of misfortune and mistrust lives on in Gypsy blood, and glimpses into their lives are rare. A young anthropologist drawn in by a Gypsy matriarch had no idea her life’s work would be witness to this hidden culture and its dilution over decades of cultural adaptation. From 1966 to 2000 Carol Miller lived among the Machvaia during their Heyday. Here are her stories about creating a bounty of good luck made by good times: three-day weddings, opulent slavi (saint days), baptisms, holidays, parties, and fabulous offerings for the Dead Ones. “The Heyday,” this particular heyday, is done, and we will not see its like again.
Author: Erika Kubick Publisher: Abrams ISBN: 1647004675 Category : Cooking Languages : en Pages : 545
Book Description
From lauded cheesemonger and creator of the popular blog Cheese Sex Death, a bible for everything you need to know about cheese For many people, the world of artisan cheese is an intriguing but intimidating place. There are so many strange smells, unusual textures, exotic names, and rules for serving. Where should a neophyte begin? From evangelist cheesemonger Erika Kubick, this comprehensive book guides readers to become confident connoisseurs and worshippers of Cheesus. A preacher of the curd word, Kubick provides the Ten Commandments of Cheese, which breaks down this complex world into simplified bites. A welcoming sanctuary devoted to making cheese a daily part of life and gatherings, this book explores the many different styles of cheese by type, profiling commonly found and affordable wedges as well as the more rare and refined of rinds. Kubick offers divine recipes that cover everything from everyday crowd pleasers (think mac and cheese and baked brie) to festive feasts fit for holidays and gatherings. This cheese devotee outlines the perfect cheese plate formula and offers inventive yet easy-to-execute beverage pairings, including wine, beer, spirits, and non-alcoholic drinks. These heavenly spreads and recipes wring maximum indulgence out of minimal effort and expense. Filled with seductive photography and audacious prose, Cheese Sex Death is a delightfully approachable guide to artisan cheese that will make just about anyone worship at the altar of Cheesus.
Author: Carol Miller Publisher: Gemma ISBN: 1934848611 Category : Biography & Autobiography Languages : en Pages : 258
Book Description
A rare inside look at Roma culture, ritual and belief at its peak in the American Gypsy experience - A Disapora spread over five continents, Gypsies conjure the romance of a nomadic life, a nostalgia for a simpler time. We think of dancing Spanish Gypsies or French jazz guitarists or a Romanian king. Gypsies have yet to enter the American public consciousness, yet they have been arriving since the late sixteenth century. Columbus brought several, forcibly transported to the Colonies, and many Americans today may count, unknown, a Gypsy or two among their forebears. A legacy of misfortune and mistrust lives on in Gypsy blood, and glimpses into their lives are rare. A young anthropologist drawn in by a Gypsy matriarch had no idea her life’s work would be witness to this hidden culture and its dilution over decades of cultural adaptation. From 1966 to 2000 Carol Miller lived among the Machvaia during their Heyday. Here are her stories about creating a bounty of good luck made by good times: three-day weddings, opulent slavi (saint days), baptisms, holidays, parties, and fabulous offerings for the Dead Ones. “The Heyday,” this particular heyday, is done, and we will not see its like again.
Author: Carlo Ginzburg Publisher: JHU Press ISBN: 1421409887 Category : Biography & Autobiography Languages : en Pages : 219
Book Description
"Offers a study of culture in the sixteenth century as seen through the eyes of one man, the miller known as Menocchio, who was accused of heresy during the Inquisition and sentenced to death. This book illustrates the confusing political and religious conditions of the time"--Publisher marketing.
Author: Mike Nappa Publisher: David C Cook ISBN: 9781589199903 Category : Religion Languages : en Pages : 140
Book Description
Four unforgettable characters set out to find their church building after it has been physically moved. But how they go about locating it and what they do once they find it is so different, humorous, entertaining, and thought provoking. Ideal for discussion in homes, small groups, Sunday School classes and churches.
Author: Christine Hickson Publisher: ISBN: 9781958913055 Category : Languages : en Pages : 0
Book Description
Children learn where some of their favorite foods come from and why they should be thankful to the farmers and everyone else who helps provide it to them, especially to God.
Author: Dirty Red Publisher: Trafford Publishing ISBN: 1466982217 Category : Fiction Languages : en Pages : 361
Book Description
I have written a 300-page book about black religious humor. I created two fictitious characters I called Reverend Cheese Head Brown and Deacon Jones. It’s a fictitious church in a make-believe Arkansas town named Turkey Scratch Arkansas. In the end, you will split your sides laughing, but to understand where I am coming from, you have to understand my background and the time and place that I was raised. I am going to help you, but first, I have to hurt you before I can heal you. Your first reaction will be to throw this book away and to curse me out, but that’s the pain we all must endure to pass the denial stage.
Author: Korina Moss Publisher: St. Martin's Paperbacks ISBN: 1250893909 Category : Fiction Languages : en Pages : 208
Book Description
What in the bleu blazes is happening in Yarrow Glen now? Cheesemongers from across the Northwest have come to the Sonoma Valley for the Northwest Cheese Invitational. As owner of the local cheese shop, Curds & Whey, Willa Bauer loves it. The event showcases custom cheese creations, and it’s the perfect time to gather with old colleagues to honor her former boss, the late and grate cheese legend, Max Dumas. He was famous for journeying into the wild bleu yonder to where he aged his award-winning custom Church Bleu. Only Max knew the recipe and location to his beloved cheese, and many are eager to have these revealed at his will reading. But instead of naming someone to inherit his cheese and its secrets, Max stuns everyone with one cryptic clue. When a fellow cheesemonger dies under mysterious circumstances––the woman they all thought would get the secrets to Max's prized possession––everyone falls under suspicion. Willa adores Church Bleu as much as the next cheese connoisseur, but it’s not to die for. Is a killer trying to get away with murder...and the cheese?
Author: Publisher: Oxford University Press ISBN: 0199330891 Category : Cooking Languages : en Pages : 849
Book Description
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Author: Paul Kindstedt Publisher: Chelsea Green Publishing ISBN: 1603584110 Category : Cooking Languages : en Pages : 274
Book Description
"Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story basedon the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some ofthe pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The bookoffers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese"--Provided by publisher.
Author: Carol Miller
Author: Erika Kubick
Author: Carol Miller
Author: Carlo Ginzburg
Author: Mike Nappa
Author: Christine Hickson
Author: Dirty Red
Author: Korina Moss
Author: 
Author: Paul Kindstedt
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