New Mexico Magazine
Author | : |
Publisher | : |
Total Pages | : 512 |
Release | : 2012 |
Genre | : New Mexico |
ISBN | : |
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Author | : |
Publisher | : |
Total Pages | : 512 |
Release | : 2012 |
Genre | : New Mexico |
ISBN | : |
Author | : Gina Rae La Cerva |
Publisher | : Greystone Books Ltd |
Total Pages | : 240 |
Release | : 2020-05-26 |
Genre | : Social Science |
ISBN | : 1771645342 |
A New York Times Book Review Summer Reading Selection “Delves into not only what we eat around the world, but what we once ate and what we have lost since then.”—The New York Times Book Review Two centuries ago, nearly half the North American diet was foraged, hunted, or caught in the wild. Today, so-called “wild foods” are becoming expensive luxuries, served to the wealthy in top restaurants. Meanwhile, people who depend on wild foods for survival and sustenance find their lives forever changed as new markets and roads invade the world’s last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a global culinary adventure to trace our relationship to wild foods. Throughout her travels, La Cerva reflects on how colonialism and the extinction crisis have impacted wild spaces, and reveals what we sacrifice when we domesticate our foods —including biodiversity, Indigenous and women’s knowledge, a vital connection to nature, and delicious flavors. In the Democratic Republic of the Congo, La Cerva investigates the violent “bush meat” trade, tracking elicit delicacies from the rainforests of the Congo Basin to the dinner tables of Europe. In a Danish cemetery, she forages for wild onions with the esteemed staff of Noma. In Sweden––after saying goodbye to a man known only as The Hunter––La Cerva smuggles freshly-caught game meat home to New York in her suitcase, for a feast of “heartbreak moose.” Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today, and introduces an exciting new voice in food journalism. “A memorable, genre-defying work that blends anthropology and adventure.”—Elizabeth Kolbert, New York Times-bestselling author of The Sixth Extinction “A food book with a truly original take.”—Mark Kurlansky, New York Times bestselling author of Salt: A World History “An intense and illuminating travelogue... offer[ing] a corrective to the patriarchal white gaze promoted by globetrotting eaters like Anthony Bourdain and Andrew Zimmern. La Cerva combines environmental history with feminist memoir to craft a narrative that's more in tune with recent works by Robin Wall Kimmerer, Helen Macdonald and Elizabeth Rush.”—The Wall Street Journal
Author | : WILLIAM. DEBUYS |
Publisher | : |
Total Pages | : 192 |
Release | : 2020-06 |
Genre | : |
ISBN | : 9780890136577 |
About 1.25 million years ago, a spectacular volcanic eruption created the 13-mile wide circular depression now known as the Valles Caldera, located in northern New Mexico. This revised & expanded edition marks the twentieth anniversary of the Valles Caldera Preservation Act, a visionary piece of legislation that transferred to the public domain a privately owned ranch (signed in 2000 by President Bill Clinton). The preserve was assigned to a board of citizens appointed by the president to manage it as a self-sustaining preserve. The experiment in semi-private land management ended in 2014 as the Valles Caldera was legislatively reassigned to the National Park Service.
Author | : Gussie Fauntleroy |
Publisher | : |
Total Pages | : 94 |
Release | : 2004 |
Genre | : Landscapes in art |
ISBN | : 9780937206829 |
Author | : Freddie Bitsoie |
Publisher | : Abrams |
Total Pages | : 403 |
Release | : 2021-11-16 |
Genre | : Cooking |
ISBN | : 1647002524 |
Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.
Author | : New Mexico Magazine (Firm) |
Publisher | : New Mexico Magazine |
Total Pages | : 136 |
Release | : 1998 |
Genre | : History |
ISBN | : |
A well-illustrated history of movies made in New Mexico, the actors, directors, and producers involved; the dramatic scenery, and even the architecture of historic movie theatres.
Author | : Dan Louie Flores |
Publisher | : UNM Press |
Total Pages | : 332 |
Release | : 1999 |
Genre | : History |
ISBN | : 9780826320117 |
Personal and historical meditations explore the human and natural history of the large expanse of land the Navajos once named the Horizontal Yellow.
Author | : Ken Haedrich |
Publisher | : Harvard Common Press |
Total Pages | : 377 |
Release | : 2015-10-27 |
Genre | : Cooking |
ISBN | : 1558328521 |
Dinner Pies includes 100 recipes for two-crust, one-crust, and no-crust pies. As a recognized master in the art of making pies, Ken Haedrich includes updated and perfected versions from the great savory pie traditions, including British, New England Yankee, and Southern - recipes for classics including cottage pie, shepard's pie and a best-ever chicken pot pie. But, as a world-eater and expert baker, Haedrich doesn't stop there. The remaining recipes span a variety of diverse cuisines, including French, Italian, Mexican, Spanish, Scandinavian, Middle Eastern and South African savory pies, among others.
Author | : Marta Weigle |
Publisher | : UNM Press |
Total Pages | : 476 |
Release | : 2003 |
Genre | : Fiction |
ISBN | : 9780826331571 |
This award-winning text on New Mexico folklore traditions is now available in a shorter edition.
Author | : Jennifer Cervantes |
Publisher | : Chronicle Books |
Total Pages | : 223 |
Release | : 2010-07-01 |
Genre | : Juvenile Fiction |
ISBN | : 0811879747 |
When twelve-year-old Izzy discovers a beat-up baseball marked with the words "Because magic" while unpacking in yet another new apartment, she is determined to figure out what it means. What secrets does this old ball have to tell? Her mom certainly isn't sharing anyespecially when it comes to Izzy's father, who died before Izzy was born. But when she spends the summer in her Nana's remote New Mexico village, Izzy discovers long-buried secrets that come alive in an enchanted landscape of watermelon mountains, whispering winds, and tortilla suns. Infused with the flavor of the southwest and sprinkled with just a pinch of magic, this heartfelt middle grade debut is as rich and satisfying as Nana's homemade enchiladas.