Kitchenless Cooking

Are you starting out on your own, starting over, or setting up your first apartment? Are you moving into a dorm, dreaming of retirement on your boat or motor home, or just wondering how you can make the most of your small space? If so, Kitchenless Cooking can help. For years, Susan Otsukis life as an International Flight Attendant and commuter required her to spend much of her time in a small apartment that didnt have a kitchen. Through her resourcefulness she made up for limited space. Now, she shares her very best tips, recipes and suggestions. She shows you how easy it is to set up a small but efficient kitchen starting with six small appliances and explains the basics of customizing your pantry, so youll always have the core ingredients to make delicious and healthy food. Inside youll be inspired to create easy entrees, snacks, dips, soups, casseroles and desserts including: Easter Brunch Pie Cheesy Pesto Dip Leapin Lentils Grandma Ps Chicken Paprikash Coffee Cup Macadamia Nut Chocolate Cake and more! Kitchenless Cooking proves that you dont need a big kitchen to prepare delicious and healthy meals without red meat or breaking the bank.

Cities are home to over fifty percent of the world's population, a figure which is expected to increase enormously by 2050. Despite the growing demand on urban resources and infrastructure, food is still often overlooked as a key factor in planning and designing cities. Without incorporating food into the design process – how it is grown, transported, and bought, cooked, eaten and disposed of – it is impossible to create truly resilient and convivial urbanism. Moving from the table and home garden to the town, city, and suburbs, Food and Urbanism explores the connections between food and place in past and present design practices. The book also looks to future methods for extending the 'gastronomic' possibilities of urban space. Supported by examples from places across the world, including the UK, Norway, Germany, France, Spain, Portugal, Greece, Romania, Australia and the USA, the book offers insights into how the interplay of physical design and socio-spatial practices centred around food can help to maintain socially rich, productive and sustainable urban space. Susan Parham brings together the latest research from a number of disciplines – urban planning, food studies, sociology, geography, and design – with her own fieldwork on a range of foodscapes to highlight the fundamental role food has to play in shaping the urban future.

Using documentary evidence in the form of numerous advertisements of the time, From Submarines to Suburbs is a fascinating analysis of the way corporations made the successful switch from supporting the war effort to building on the peacetime prosperity by re-tooling the patriotic fervor of the home front.

If you're a...college student living in a dormsingle or couple in a small apartmentsingle parentbusy retireephysically or dietetically challengedRV or boat enthusiastor just one of us overstressed, overworked millions with limited time and/or budget who would like to eat right but must do so when the opportunity strikes...This Book's For You With no fancy language and with easy-to-read, fully illustrated directions, The Kitchenless Cookbook will have you cooking in no time--even if you've never cooked before. And you'll be eating better and more nutritionally than ever.

Written for college students by a former college student, this book is the definitive guide to the college experience. Includes advice on dorm living, food options, doing laundry, buying books, and much more.

Discusses the concepts of “home,” “house,” and “household” in past societies Because archaeology seeks to understand past societies, the concepts of "home," "house," and "household" are important. Yet they can be the most elusive of ideas. Are they the space occupied by a nuclear family or by an extended one? Is it a built structure or the sum of its contents? Is it a shelter against the elements, a gendered space, or an ephemeral place tied to emotion? We somehow believe that the household is a basic unit of culture but have failed to develop a theory for understanding the diversity of households in the historic (and prehistoric) periods. In an effort to clarify these questions, this volume examines a broad range of households—a Spanish colonial rancho along the Rio Grande, Andrew Jackson's Hermitage in Tennessee, plantations in South Carolina and the Bahamas, a Colorado coal camp, a frontier Arkansas farm, a Freedman's Town eventually swallowed by Dallas, and plantations across the South—to define and theorize domestic space. The essays devolve from many disciplines, but all approach households from an archaeological perspective, looking at landscape analysis, excavations, reanalyzed collections, or archival records. Together, the essays present a body of knowledge that takes the identification, analysis, and interpretation of households far beyond current conceptions.

We are what we eat, as the saying goes, but we are also how we eat, and when, and where. Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating schedules we follow and the customs we observe at the table and on the go. In Three Squares, food historian Abigail Carroll upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable—far from it, in fact. The eating patterns and ideals we’ve inherited are relatively recent inventions, the products of complex social and economic forces, as well as the efforts of ambitious inventors, scientists and health gurus. Whether we’re pouring ourselves a bowl of cereal, grabbing a quick sandwich, or congregating for a family dinner, our mealtime habits are living artifacts of our collective history—and represent only the latest stage in the evolution of the American meal. Our early meals, Carroll explains, were rustic affairs, often eaten hastily, without utensils, and standing up. Only in the nineteenth century, when the Industrial Revolution upset work schedules and drastically reduced the amount of time Americans could spend on the midday meal, did the shape of our modern “three squares” emerge: quick, simple, and cold breakfasts and lunches and larger, sit-down dinners. Since evening was the only part of the day when families could come together, dinner became a ritual—as American as apple pie. But with the rise of processed foods, snacking has become faster, cheaper, and easier than ever, and many fear for the fate of the cherished family meal as a result. The story of how the simple gruel of our forefathers gave way to snack fixes and fast food, Three Squares also explains how Americans’ eating habits may change in the years to come. Only by understanding the history of the American meal can we can help determine its future.

This pioneering collection engages with recent research in different areas of the archaeological discipline to bring together case-studies of the household material culture from later prehistoric and classical periods. The book provides a comprehensive and accessible study for students into the material records of past households, aiding wider understanding of our own domestic development.