A luxurious African safari turns deadly for a Hollywood starlet and her entourage in this riveting historical thriller from the New York Times bestselling author of The Flight Attendant.Tanzania, 1964. When Katie Barstow, A-list actress, and her new husband, David Hill, decide to bring their Hollywood friends to the Serengeti for their honeymoon, they envision giraffes gently eating leaves from the tall acacia trees, great swarms of wildebeests crossing the Mara River, and herds of zebras storming the sandy plains. Their glamorous guests―including Katie’s best friend, Carmen Tedesco, and Terrance Dutton, the celebrated Black actor who stars alongside Katie in the highly controversial film Tender Madness―will spend their days taking photos, and their evenings drinking chilled gin and tonics back at camp, as the local Tanzanian guides warm water for their baths. The wealthy Americans expect civilized adventure: fresh ice from the kerosene-powered ice maker, dinners of cooked gazelle meat
100 plant-based Mexican, Colombian, and Salvadoran recipes to transform normally meat-heavy dishes into vegan celebrations of family and home. When Edgar Castrejon adopted a vegan lifestyle as a college student away from home for the first time, he worried he would no longer fit in at the table with his family. Growing up in a diverse neighborhood in Oakland, the proud first-generation Mexican American had spent countless hours cooking alongside his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through las manos magicas rather than written notes. Realizing that following a plant-based diet made him feel better, but wanting to continue enjoying the flavors of authentic Mexican and Latin American cuisines, Edgar began transforming traditional, meat-heavy recipes into inventive, plant-based creations. Provecho (the Spanish expression for wishing someone a good meal) is a celebration of food and family, honoring the traditional recipes of Mexican culture
How we want to eat is changing. More and more people want to cook without meat a couple of nights a week, or are looking for interesting ideas for dishes for their vegetarian friends (whilst pushing t
The classic graphic novel. A can of crab meat turns out to be a small clue to a big mystery! Tintin meets Captain Haddock in his escape and his plan to track down the crooks takes him to an exotic des
The illegal trade in live apes, ape meat and body parts occurs across all ape range states and poses a significant and growing threat to the long-term survival of wild ape populations worldwide. What was once a purely subsistence and cultural activity, now encompasses a global multi-million-dollar trade run by sophisticated trans-boundary criminal networks. The challenge lies in teasing apart the complex and interrelated factors that drive the ape trade, while implementing strategies that do not exacerbate inequality. This volume of State of the Apes brings together original research and analysis with topical case studies and emerging best practices, to further the ape conservation agenda around killing, capture and trade. This title is also available as Open Access via Cambridge Core.
The illegal trade in live apes, ape meat and body parts occurs across all ape range states and poses a significant and growing threat to the long-term survival of wild ape populations worldwide. What was once a purely subsistence and cultural activity, now encompasses a global multi-million-dollar trade run by sophisticated trans-boundary criminal networks. The challenge lies in teasing apart the complex and interrelated factors that drive the ape trade, while implementing strategies that do not exacerbate inequality. This volume of State of the Apes brings together original research and analysis with topical case studies and emerging best practices, to further the ape conservation agenda around killing, capture and trade. This title is also available as Open Access via Cambridge Core.
The Cultural Politics of Food, Taste, and Identity examines the social, cultural, and political processes that shape the experience of taste. The book positions flavor as involving all the senses, and describes the multiple ways in which taste becomes tied to local, translocal, glocal, and cosmopolitan politics of identity. Global case studies are included from Japan, China, India, Belize, Chile, Guatemala, the United States, France, Italy, Poland and Spain. Chapters examine local responses to industrialized food and the heritage industry, and look at how professional culinary practice has become foundational for local identities. The book also discusses the unfolding construction of “local taste” in the context of sociocultural developments, and addresses how cultural political divides are created between meat consumption and vegetarianism, innovation and tradition, heritage and social class, popular food and authenticity, and street and restaurant food. In addition, contributors d
In this book, Krish Seetah uses butchery as a point of departure for exploring the changing historical relationships between animal utility, symbolism, and meat consumption. Seetah brings together several bodies of literature - on meat, cut marks, craftspeople, and the role of craft in production - that have heretofore been considered in isolation from one another. Focusing on the activity inherent in butcher, he describes the history of knowledge that typifies the craft. He also provides anthropological and archaeological case studies which showcase examples of butchery practices in varied contexts that are seldom identified with zooarchaeological research. Situating the relationship between practice, practitioner, material and commodity, this imaginative study offers new insights into food production, consumption, and the craft of cuisine.
The agriculture system is under pressure to increase production every year as global population expands and more people move from a diet mostly made up of grains, to one with more meat, dairy and proc
The Palace of Westminster, home to Britain's Houses of Parliament, is one of the most studied buildings in the world. What is less well known is that while Parliament was primarily a political building, when built between 1834 and 1860, it was also a place of scientific activity. The construction of Britain's legislature presents an extraordinary story in which politicians and officials laboured to make their new Parliament the most radical, modern building of its time by using the very latest scientific knowledge. Experimentalists employed the House of Commons as a chemistry laboratory, geologists argued over the Palace's stone, natural philosophers hung meat around the building to measure air purity, and mathematicians schemed to make Parliament the first public space where every room would have electrically-controlled time. Through such dramatic projects, Edward J. Gillin redefines our understanding of the Palace of Westminster and explores the politically troublesome character of V
This volume focuses on food culture and politics in three Baltic States: Estonia, Latvia and Lithuania. In popular and scholarly writings, the Baltic States are often seen as a meat-and-potatoes kind
Will meat eaters get into heaven? Do trees have rights? Is it ever right to design a baby? What would you do? Would you always do the right thing? Is there a right thing? In this second edition of his
Feeding the World chronicles the rise of Brazil as a world agricultural powerhouse during the second half of the twentieth century. Tracing the history of Brazilian agricultural development, Herbert S. Klein and Francisco Vidal Luna focus specifically on how Brazil came to be the largest net food exporter in the world. Brazil was always an agricultural export country, but it was traditionally an exporter of a single crop. However, the country's agriculture underwent significant changes after 1960. Since then, Brazil has become one of the top five world producers of some 36 agricultural products and is now the world's primary exporter of such agricultural goods as orange juice, sugar, meat, corn, and soybeans. Drawing heavily on historical and economic social science research, this book not only details how Brazil became an international leader in commercial agriculture, but offers careful insight into one of the most important developments in modern world history.
Feeding the World chronicles the rise of Brazil as a world agricultural powerhouse during the second half of the twentieth century. Tracing the history of Brazilian agricultural development, Herbert S. Klein and Francisco Vidal Luna focus specifically on how Brazil came to be the largest net food exporter in the world. Brazil was always an agricultural export country, but it was traditionally an exporter of a single crop. However, the country's agriculture underwent significant changes after 1960. Since then, Brazil has become one of the top five world producers of some 36 agricultural products and is now the world's primary exporter of such agricultural goods as orange juice, sugar, meat, corn, and soybeans. Drawing heavily on historical and economic social science research, this book not only details how Brazil became an international leader in commercial agriculture, but offers careful insight into one of the most important developments in modern world history.
Find out what piranhas eat -- and don't eat! -- in this new, irresistibly funny picture book from Aaron Blabey, the bestselling creator of Pig the Pug!Everyone knows that piranhas don't eat bananas -- except for Brian. This little fish loves to munch not only on bananas, but on fruit of all kinds! Brian's piranha friends think he's crazy. Piranhas don't eat bananas -- their sharp teeth are for eating meat! And there's a scrumptious pair of feet dangling in the water nearby...Rich with author-illustrator Aaron Blabey's hysterical text and unforgettably wacky illustrations, Piranhas Don't Eat Bananas is a hilarious story about trying new things -- no matter how strange they seem!
Death-defying scooter stunts, Ukrainian tanks, sharks, monster trucks... these are just some of the indignities facing Oliver Tree as he is thrown into the meat grinder of the music industry to promot
Popular cheesemaking author Claudia Lucero shares 60 creative recipes for using whey, a nutrient-rich byproduct that too often goes to waste in the making of cheese, yogurt, and kefir. Anyone who’s ever made cheese at home knows that roughly three-quarters of every gallon of milk transforms into a perplexing byproduct called whey. “Don’t throw away your whey!” says cheesemaker Claudia Lucero. In Cooking with Whey, Lucero shares 60 inventive recipes that use whey, which is rich in protein, minerals, and vitamins, and adds creaminess and flavor to foods. Sweet whey, a byproduct of cheesemaking enhances baked goods and smoothies. Acid whey, produced in yogurt- and kefir-making, is ideal for brining meat, kick-starting ferments, and adding tang to main dishes. From Brazilian Limeade and Strawberry Oat Milk to Skillet Cornbread, Broth-Poached Salmon, Honey Caramels, Espresso Martinis, and many more mouth-watering recipes for beverages, soups, breads, desserts, and everyday meals, this book
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