by
Der Haroutunian, Arto, 1940-1987
Call Number
641.5961 DER
Publication Date
2012 1985
Summary
Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste, harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavors of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavors of the region. This culinary journey creates some of the world's most extraordinary gastronomic cultures. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavored with a slice of history, an anecdote or a fable that brings this land of the sunset' vividly to life.
Format:
Books
Relevance:
155249.2500
by
Kanopy (Firm)
Call Number
641.596 AFR
Publication Date
2015 2013
Summary
In this episode, learn first about distinctive African foodways that predated extensive outside contact, encompassing traditions such as rich stews and "fufu" (starch-based porridges), regional eating rituals, and important indigenous foodstuffs. Then review the surprising variety of Australian plant and animal species used in aboriginal cookery but never adopted by European settlers.
Format:
Video recording
A Kanopy streaming video Click here to view
Relevance:
0.1890
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by
Cooper, Frederick, 1947- author.
Call Number
960.32 23
Publication Date
2014
Format:
Electronic Resources
Relevance:
0.1884
by
Guste, Roy F.
Call Number
641.5976335 GUS
Publication Date
2024 2023 2022 2021 2020
Format:
Books
Relevance:
0.1292
by
Hawkins, Billy.
Call Number
796.0430973 23
Publication Date
2015
Summary
This book provides a historical overview of athletics at Historically Black Colleges and Universities (HBCUs) and the current social educational significance of these athletic programs. It also provides a conceptual framework that contributes to the debate on college athletics and higher education, in general, and athletics at HBCUs, specifically.
Format:
Electronic Resources
Relevance:
0.1125
by
Cooke, James J.
Call Number
082 4940.5373
Publication Date
2012
Summary
As World War II dawned in Europe, General George C. Marshall, the new Army Chief of Staff, had to acknowledge that American society - and the citizens who would soon become soldiers - had drastically changed in the previous few decades. Almost every home had a radio, movies could talk, and driving in an automobile to the neighborhood soda fountain was part of everyday life. A product of newly created mass consumerism, the soldier of 1940 had expectations of material comfort, even while at war. Historian James J. Cooke presents the first comprehensive look at how Marshall's efforts to cheer soldiers far from home resulted in the enduring morale services that the Army provides still today. Marshall understood that civilian soldiers provided particular challenges and wanted to improve the subpar morale services that had been provided to Great War doughboys. Frederick Osborn, a civilian intellectual, was called to head the newly formed morale branch, which quickly became the Special Services Division. Hundreds of on-post movie theaters showing first-run movies at reduced prices, service clubs where GIs could relax, and inexpensive cafeterias were constructed. The Army Exchange System took direction under Brigadier General Joseph Byron, offering comfort items at low prices; the PX sold everything from cigarettes and razor blades to low-alcohol beer in very popular beer halls. The great civic organizations - the YMCA, the Salvation Army, the Jewish Welfare Board, and others - were brought together to form the United Service Organizations (USO). At USO Camp Shows, admired entertainers like Bob Hope, Bing Crosby, and Frances Langford brought home-style entertainment to soldiers within the war zones. As the war heightened in intensity, the Special Service Companies grew to over forty in number, each containing more than one hundred enlisted men. Trained in infantry skills, soldiers in the companies at times would have to stop showing movies, pick up their rifles, and fight. The Special Services Division, PX, and USO were crucial elements in maintaining GI morale, and Cooke's work makes clear the lasting legacy of these efforts to boost the average soldier's spirits almost a century ago. The idea that as American soldiers serve abroad, they should have access to at least some of the comforts of home has become a cultural standard. -- Book jacket.
Format:
Electronic Resources
Relevance:
0.0848
by
Hennessy, Christopher, 1973- author, interviewer.
Call Number
811.6099206642 23
Publication Date
2013
Format:
Electronic Resources
Relevance:
0.0630
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