Eight Immortal Flavors
Author | : Johnny Kan |
Publisher | : |
Total Pages | : 260 |
Release | : 1980 |
Genre | : Cooking, Chinese |
ISBN | : |
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Author | : Johnny Kan |
Publisher | : |
Total Pages | : 260 |
Release | : 1980 |
Genre | : Cooking, Chinese |
ISBN | : |
Author | : Mantak Chia |
Publisher | : Simon and Schuster |
Total Pages | : 360 |
Release | : 2017-08-15 |
Genre | : Health & Fitness |
ISBN | : 1620556510 |
A detailed guide to restoring the eight foundational areas of health • Explains how each of legendary Taoist masters known as the Eight Immortals has a specific area of health as the focus of his or her teachings • Offers practices, techniques and guidelines for each of the Eight Immortal Healer teachings, including the important roles of oxygen and water in the body, nutrition, detoxification, exercise, energy work, emotional pollution, and spiritual hygiene The Eight Immortals are a group of legendary ancient Taoist masters, each associated with a specific area of health or a powerful healing technique. These eight disciplines can bestow vibrant health and well-being and provide the antidote to the stresses, ailments, degenerative diseases, and toxins of modern life. In this guide to the healing practices of the Eight Immortals, Master Mantak Chia and Johnathon Dao share the legends of each Immortal teacher and detail the many ways to apply their wisdom through nutrition, exercises, supplements, detoxification methods, spiritual practices, and energy work. They explain how the first Immortal, born during the 8th century AD, is associated with oxygen, considered in the Taoist healing perspective as the body’s primary nutrient. They discuss how oxygen deficiency is the main culprit in cancer and virus and provide a number of oxygen therapies including the use of hydrogen peroxide and deep breathing to stimulate the metabolism and immune system. The second Immortal Healer centers on water, and the authors explain how chronic dehydration can lead to a host of ailments and offer advice for rehydrating. The other teachings of the Immortal Healers include Nutrition, with guidance on supplements, superfoods, toxic foods, and daily meals; Detoxification, with detailed guidelines for cleansing the body’s organs and glands; Avoiding environmental poisons, with advice on vaccines, dental amalgam fillings, sunscreen, chemotherapy, fluoride, and pesticides; Exercise, with step-by-step instructions for Inner Alchemy practices, yoga, and breathing techniques; Maintenance of the energy body, through acupuncture, chi kung healing, magnet therapy, and photon sound beams; and Emotional pollution and spiritual hygiene, with a wealth of practices for balancing the emotional body and staying connected to Source, including forgiveness, meditation, and karmic yoga. By following these Eight Immortal Healers, you can take control of your health, remove the root causes of the chronic ailments that inhibit well-being and longevity, and choose to live life to the fullest in happiness and radiant health.
Author | : Erica J. Peters |
Publisher | : Rowman & Littlefield |
Total Pages | : 243 |
Release | : 2013-08-22 |
Genre | : Cooking |
ISBN | : 0759121532 |
San Francisco is a relatively young city with a well-deserved reputation as a food destination, situated near lush farmland and a busy port. San Francisco's famous restaurant scene has been the subject of books but the full complexity of the city's culinary history is revealed here for the first time. This food biography presents the story of how food traveled from farms to markets, from markets to kitchens, and from kitchens to tables, focusing on how people experienced the bounty of the City by the Bay.
Author | : Brandon Jew |
Publisher | : Ten Speed Press |
Total Pages | : 306 |
Release | : 2021-03-09 |
Genre | : Cooking |
ISBN | : 1984856502 |
JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.
Author | : William Shurtleff |
Publisher | : Soyinfo Center |
Total Pages | : 3377 |
Release | : 2014-02-19 |
Genre | : Soybean |
ISBN | : 1928914659 |
The world's most comprehensive, well documented, and well illustrated book on this subject, with 445 photographs and illustrations. Plus an extensive index.
Author | : William Shurtleff; Akiko Aoyagi |
Publisher | : Soyinfo Center |
Total Pages | : 2373 |
Release | : 2021-05-05 |
Genre | : Reference |
ISBN | : 194843637X |
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.
Author | : Anne Mendelson |
Publisher | : Columbia University Press |
Total Pages | : 353 |
Release | : 2016-11-29 |
Genre | : Social Science |
ISBN | : 0231541295 |
Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelson's thoughtful history of American Chinese food. Chow Chop Suey uses cooking to trace different stages of the Chinese community's footing in the larger white society. Mendelson begins with the arrival of men from the poorest district of Canton Province during the Gold Rush. She describes the formation of American Chinatowns and examines the curious racial dynamic underlying the purposeful invention of hybridized Chinese American food, historically prepared by Cantonese-descended cooks for whites incapable of grasping Chinese culinary principles. Mendelson then follows the eventual abolition of anti-Chinese immigration laws and the many demographic changes that transformed the face of Chinese cooking in America during and after the Cold War. Mendelson concludes with the post-1965 arrival of Chinese immigrants from Taiwan, Southeast Asia, and many regions of mainland China. As she shows, they have immeasurably enriched Chinese cooking in America but tend to form comparatively self-sufficient enclaves in which they, unlike their predecessors, are not dependent on cooking for a white clientele.
Author | : Chuck Flood |
Publisher | : Arcadia Publishing |
Total Pages | : 304 |
Release | : 2017 |
Genre | : Business & Economics |
ISBN | : 1467137049 |
"Beloved lunch counters, oyster houses, roadside diners and elegant dining rooms--Seattle has seen the best of them all come and go. Manca's Cafâe invented the beloved Dutch Baby pancake, while Trader Vic's gained reverence for its legendary Mai Tais. Places like the railroad car-themed Andy's Diner and the Twin T-P's with its iconic wigwam-shaped dining rooms live on in the city's culinary memory long after their departure. Author Chuck Flood celebrates nearly a thousand of Seattle's vanished eateries, their cuisines and recipes along with a few resilient survivors."--Amazon.com.
Author | : William Shurtleff |
Publisher | : Soyinfo Center |
Total Pages | : 418 |
Release | : 2012-11 |
Genre | : Reference |
ISBN | : 1928914500 |
Author | : Yong Chen |
Publisher | : Columbia University Press |
Total Pages | : 325 |
Release | : 2014-11-04 |
Genre | : Social Science |
ISBN | : 0231538162 |
American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.