The Untold History Of Ramen

A rich, salty, and steaming bowl of noodle soup, ramen Offers an account of geopolitics and industrialization in Japan. It traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture.

Ramen, Japan’s noodle soup, is a microcosm of Japan and its historical relations with China. The long evolution of ramen helps us enter the history of cuisine in Japan, charting how food and politics combined as a force within Sino-Japan relations. Cuisine in East Asia plays a significant political role, at times also philosophical, economic, and social. Ramen is a symbol of the relationship between the two major forces in East Asia – what started as a Chinese food product ended up almost 1,000 years later as the emblem of modern Japanese cuisine. This book explains that history – from myths about food in ancient East Asia to the transfer of medieval food technology to Japan, to today’s ramen “popular culture.”

This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.

UPDATED FOR THE 75TH ANNIVERSARY OF PARTITION 'Puri does profound and elegant work bringing forgotten narratives back to life. It's hard to convey just how important this book is' Sathnam Sanghera 'The most humane account of partition I've read ... We need a candid conversation about our past and this is an essential starting point' Nikesh Shukla, Observer ________________________ Newly revised for the seventy-fifth anniversary of partition, Kavita Puri conducts a vital reappraisal of empire, revisiting the stories of those collected in the 2017 edition and reflecting on recent developments in the lives of those affected by partition. The division of the Indian subcontinent in 1947 into India and Pakistan saw millions uprooted and resulted in unspeakable violence. It happened far away, but it would shape modern Britain. Dotted across homes in Britain are people who were witnesses to one of the most tumultuous events of the twentieth century. But their memory of partition has been shrouded in silence. In her eye-opening and timely work, Kavita Puri uncovers remarkable testimonies from former subjects of the Raj who are now British citizens – including her own father. Weaving a tapestry of human experience over seven decades, Puri reveals a secret history of ruptured families and friendships, extraordinary journeys and daring rescue missions that reverberates with compassion and loss. It is a work that breaks the silence and confronts the difficult truths at the heart of Britain's shared past with South Asia.

NEW YORK TIMES BESTSELLER “Wherever I travel, be it a different state, country, or continent, I always call Phil when I need to know where and what to eat. He’s the food guru of the world.” —Ray Romano The ultimate collection of must-have recipes, stories, and behind-the-scenes photos from the beloved Netflix show Somebody Feed Phil. Phil Rosenthal, host of the beloved Netflix series Somebody Feed Phil, really loves food and learning about global cultures, and he makes sure to bring that passion to every episode of the show. Whether he’s traveling stateside to foodie-favorite cities such as San Francisco or New Orleans or around the world to locations like Saigon, Tel Aviv, Rio de Janeiro, Mexico City, or Marrakesh, Rosenthal includes a healthy dose of humor to every episode—and now to this book. In Somebody Feed Phil the Book, Rosenthal presents never-before-heard stories from every episode of the first four seasons of the series, along with more than sixty of viewers’ most requested recipes from acclaimed international chefs and local legends alike (including Rosenthal’​s favorite sandwich finds from San Francisco to Tel Aviv), so you can replicate many of the dishes from the show right at home. There are also “scripts” from some of Rosenthal’s video phone calls from the road with his family making this the ultimate companion guide for avid fans of the show as well as armchair travelers and adventurous at-home chefs.

There are many text books about engineering design and some include project evaluation techniques. There are text books on accounting methods and yet others on business management. This book does not aim to replace these specialized texts but brings together the elements of these subjects that young engineers working in industry – particularly the construction industry and its customers – need to understand. Most engineers learn about money the hard way: by experience in the workplace. The authors having done this themselves recognized the gap in engineers’ education and set out to bridge it. This book is based on a 1996 course George Solt pioneered for final-year engineering undergraduates. The book is written in an approachable style and gives young engineers as well as mature engineers an insight into the way engineering businesses run, the importance of capital and the problems of cash flow.

In 1974, legendary Marvel Comics publisher Stan Lee approached underground pioneer Denis Kitchen and offered a way for them to collaborate. Their resulting series was called Comix Book and featured work by many of the top underground cartoonists including Joel Beck, Kim Deitch, Justin Green, Harvey Pekar, Trina Robbins, Art Spiegelman (first national appearance of Maus), Skip Williamson, and S. Clay Wilson. The Best of Comix Book showcases 150-pages of classic underground comix (printed on newsprint, as they originally appeared), many never before reprinted.