by Warren I. Cohen (2002)
"In a perceptive and engaging meditation on the relationship between East Asia and the United States, Warren I. Cohen examines how cultural influences have transformed - and benefited - both Asians and Americans.". "Cohen reviews the role of the United States in East Asia over the past century, making a convincing case for American influence in Asia as generally positive. He illustrates specific ways in which American culture has affected Asians, from forms of government to entertainment, and offers valuable insights into the nature of cultural exchange. Americanization was most successful when Asians freely adopted cultural elements, while efforts to impose values generally failed, notably in the Philippines. And in a fascinating and eye-opening assessment of the "Asianization" of America, Cohen observes that Asian influences in food, film, music, medicine, and religion are now woven deeply - and permanently - into the American fabric. Indeed, Asians are changing American identity itself: by mid-century, approximately one in ten Americans will boast Asian ancestry."--BOOK JACKET.
Susan E. Hill
"This provocative book explores how ancient notions about the fat body and the glutton in western culture both challenge and confirm ideas about what it means to be overweight and gluttonous today"--Provided by publisher. "This book is about Eating to Excess - The Meaning of Gluttony and the Fat Body in the Ancient World"--Provided by publisher.
Giovanna Zoboli
All kinds of species come to do their grocery shopping at the Animal Supermarket--polar bears prowl the seafood section, cats stock up on milk, and mice crowd the cheese counter.
Fred Sauceman
"Traversing Appalachia from an Italian kitchen in Pennsylvania to a soda shop in South Carolina, 'Buttermilk and Bible Burgers' is a tribute to people loyal to the land and proud of their culinary heritage. Sauceman describes the common bond of breaking beans, the dignity of the barbecue pit, the nobility of the black-iron skillet, and the transformative power of a glass of Tennessee buttermilk." --
Tim Kinnaird
Everybody loves a store-bought bag of marshmallows roasted over a campfire, or melting into creamy hot chocolate - but the humble marshmallow is being reinvented! Once you have mastered the basics, the limits for gourmet, homemade, additive-free marshmallows are endless. With more than 100 exciting step-by-step recipes to create and devour such as cookies and cream, espresso martini, and peanut butter and jelly marshmallows, with this book you can not only surprise yourself, but delight your friends and family too.