Food Culture

The stunning and long-awaited memoir from the beloved founder of the James Beard Award-winning website Leite’s Culinaria—a candid, courageous, and at times laugh-out-loud funny story of family, food, mental illness, and sexual identity. Born into a family of Azorean immigrants, David Leite...

From The New York Times bestselling author of a Leaving Isn't the Hardest Thing comes an update of John Steinback’s trip in Travels with Charley, a cross-country journey exploring modern America with Lauren Hough’s signature observational wit, searing social commentary, and perspective as...

Published to coincide with the fiftieth anniversary of Roe v. Wade, this urgent audiobook from historian Felicia Kornbluh reveals two movement victories in New York that forever changed the politics of reproductive rights nationally. A Woman’s Life Is a Human Life is the story of the...

Culled from Bodett's syndicated radio show, these interconnected stories captures the essence of life in America--especially Homer, Alaska, the sort of place where the keys are left in the snowplow in case someone gets stuck after hours...

Bestselling author Bethany McLean reveals the true story of fracking's impact -- on Wall Street, the economy and geopolitics. The technology of fracking in shale rock -- particularly in the Permian Basin in Texas -- has transformed America into the world's top producer of both oil and natural...

Now from Peter Funk, the Reader's Digest word columnist and the bestselling author of Word Power, comesUpsize Your Word Power, teaching you the fastest and easiest way to expand your vocabulary: the use of synonyms. Synonyms are a sound and often overlooked way to build vocabulary. With...

Tracing culinary customs from the Stone Age to the stovetop range, from the raw to the nuked, this book elucidates the factors and myths shaping Americans' eating habits. The diversity of food habits and rituals is considered from a psychological perspective. Explored are questions such as 'Why does the working class prefer sweet drinks over bitter?', 'Why do the affluent tend to roast their potatoes?', and 'What is so comforting about macaroni and cheese anyway?'

Uncommon Grounds tells the story of coffee from its discovery on a hill in ancient Abyssinia to the advent of Starbucks. In this updated edition of the classic work, Mark Pendergrast reviews the dramatic changes in coffee culture over the past decade, from the disastrous "Coffee Crisis" that caused global prices to plummet to the rise of the Fair Trade movement and the "third-wave" of quality-obsessed coffee connoisseurs.

Introducing popular Japanese dishes such as "YAKI-TORI"(means 'grilled chicken') and "SUSHI", as well as "IZAKAYA" menus.

Characterizing cultures, we utilize the word culture calmly when alluding to an assortment of musings and activities. I might want to start my endeavor to characterize cultures by an emphasis on three of its lexicon implications that I believe are huge to our comprehension of the general term - culture.

If you want to learn about the history & culture, tourist attractions, entertainment, food scene, and events in Columbus, Ohio, then check out HowExpert Guide to Columbus, Ohio. Are you looking for a new city to add to your travel bucket list? Make it Columbus, Ohio – the city that has recently emerged as a hub for business, art, and innovation. With a range of things to do, an impressive culinary scene, and one of the top universities in the country, Columbus is constantly on the come up, and you won’t want to miss out on witnessing the capital of the Buckeye State continue to flourish.

Chirashi-zushi is a type of sushi made by combining various ingredients with vinegared rice.

Menchi katsu is a popular side dish on par with croquette.

Made from soybeans, tofu is a type of healthy food that has been eaten as shojin ryori (Buddhist vegetarian cuisine) for a great many years. Even now it is a very common food in Japan.

In addition to sashimi and sushi, there are various ways of eating and preparing fish, such as grilling, boiling, salting, fermenting, drying, smoking, and pulping into a paste.

In Japan, it is customary to eat eel to prevent summer exhaustion due to its high nutritional value.

In the 1960s, chicken became a common food in Japan.

When the cold season comes to Japan, many people start eating Japanese nabe hot pots.

In Japan, curry with rice is a national food almost on the same level as ramen noodles.

To make shabu-shabu, you cook vegetables and tofu in a hotpot filled with flavored broth, and dip thinly sliced pieces of meat into the broth. The meat and vegetables are eaten with ponzu or sesame sauce.