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603 books match the query 'Description and travel' and 2 start with y

cover of Young Tel Aviv: A Tale of Two Cities

Young Tel Aviv

A Tale of Two Cities

Anat Helman

Brandeis University Press, 2012

Practical Zionism in the Mandate era (1920–1948) is usually associated with agricultural settlements (kibbutzim), organized socialist workers, and the creation of a formal high culture. This book fills a gap in historical research by presenting a different type of practical Zionism in Jewish Palestine—urban, middle-class, and created by popular and informal daily practices. While research on Tel Aviv has so far been confined to “positivist” historical description or focused nostalgically on local myths, Helman’s book reconstructs and analyzes the city’s formative decades on various levels, juxtaposing historical reality with cultural images and ideological doctrines. Topics include the city’s physical portrait, major public events, consumer culture, patterns of leisure and entertainment, and urban subcultures.
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cover of Yucatán: Recipes from a Culinary Expedition

Yucatán

Recipes from a Culinary Expedition

By David Sterling

University of Texas Press, 2014

Winner, James Beard Foundation Best Cookbook of the Year Award, 2015
James Beard Foundation Best International Cookbook Award, 2015
The Art of Eating Prize for Best Food Book of the Year, 2015

The Yucatán Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán's borders.

An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it’s savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares “the people’s food”at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula’s three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Profusely illustrated and spiced with lively stories of the region’s people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine.

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