Showing results for "Cooking" in Social Sciences

To hear Ethiopian and Swedish chef, TV personality, and restauranteur Marcus Samuelsson cook with special guests at the Red Rooster restaurant is to make an audio pilgrimage to Harlem. Listeners will get to know the iconic neighborhood, Marcus’ home, through its food, its history, and - most importantly - its people.

Cooking Unscripted is the ultimate food podcast where passion meets creativity in the kitchen. Hosted by renowned foodie Anthony Rahayel and acclaimed chef Jean Barbour, each episode invites a unique guest—chefs, home cooks, food show creators, producers, or simply food lovers—to join them in the kitchen. Together, they dive into flavorful conversations about culinary stories, inspirations, and the art of food, all while creating delicious dishes live during the show.From sharing hidden cooking secrets to exploring what makes each guest extraordinary, Cooking Unscripted serves up a perfect...

You know these cookbooks, and you probably have at least one in your kitchen. They’re collections of home cooked recipes, put together by church groups, synagogues, school groups, political organizations, band boosters, and even biker gangs. They’re held together with stitches, comb binding, staples, or string. They’re photocopied, mimeographed, handwritten, sometimes typed out page by page. All of these books are defined by a community, with recipes collected from that community, and put together with the goal of raising money to benefit a cause within the community. These cookbooks are...

How do you cheer up a woman who has spent hours cleaning prison toilets with a broken mop? The secret is in a tres leches cake. In Iran’s prisons, women endure horrors: they are beaten, interrogated, and humiliated in a thousand ways. Even a whisper to a fellow inmate can be punished. Yet—in spite of anything and everything—they resist: they bake. They console each other, cry together, dance together. The Evin Prison Bakers’ Club is a call to stand up for women, life, and freedom by a woman still fighting for a free Iran.

One of the New York Times Book Review's Ten Best Books of the Year Winner of the James Beard Award Author of #1 New York Times Bestsellers In Defense of Food and Food Rules What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with...

For readers of Caste, the coming-of-age story of a Dalit individual that illuminates systemic injustice in India and its growing impact on US society “A moving personal story and a useful educational examination of persistent discrimination”—Kirkus Reviews Winner of the Sahitya Akademi...

"Since time immemorial, India has been an ocean bed over which numerous stories have flowed and enriched the world. Storytellers from Tulsidas to Rohinton Mistry have added their magic to this magnificent repository. Inspired in part by Somadeva’s Kathasaritasagara, William Radice collects...

Discover a way of eating that revolutionized the meaning of our food choices and sold more than 3 million copies—now in a 50th-anniversary edition with a timely introduction plus new and updated plant-centered recipes “Frances Moore Lappé is one of the few people who can credibly be said...

For fans of Everything Is F*cked and Against Purity: Living Ethically in Compromised Times, a book about facing the multiple crises of modernity--and hospicing modernity--with maturity, humility, and integrity. This book is not easy: it contains no quick-fix plan for a better, brighter tomorrow...

To discover the true role of Black women in the creation of American, and especially Southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African-American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 Black cookbooks that range from a rare 1827 house servant’s manual to modern classics.

NOW AN ORIGINAL SERIES ON ABC “Just may be the best new comedy of [the year] . . . based on restaurateur Eddie Huang’s memoir of the same name . . . [a] classic fresh-out-of-water comedy.”—People “Bawdy and frequently hilarious . . . a surprisingly sophisticated memoir about...

2025 NAUTILUS BOOK AWARDS GOLD WINNER “A Book of Balance should be read by every architect, engineer, manager, leader, and anyone with authority in the creation of our modern world... Everyone can benefit from this book and the ancient wisdom it offers."" — Garden Marcus, author of How to...

This isn’t a cooking show. It’s a space for slow thoughts, honest questions, and stories that simmer beneath the surface. I’m Rosie—a Southern woman who grew up talking to herself in the mirror, dreaming of a show where I could just say what I was thinking. Now I can. Here you’ll find reflections on books, faith, identity, and everyday life. It’s not polished. But it’s real. No recipes required. Just Rosie—for real.

For the last 100 years, Nom Wah Tea Parlor has been slinging some of the world’s greatest dim sum from New York’s Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be—and how to prepare their legendary dishes in your own home. Nom Wah Tea Parlor isn’t simply...

Prepare to embark on an extraordinary sensory journey with 'Cooking Up Culture: How Food Shapes our Sense of Belonging.' Join us as we unlock the tantalizing stories and aromatic secrets that define our diverse world. From family kitchens to culinary traditions, immerse yourself in the flavors, aromas, and cultural tapestry that nourish who we are. Discover the power of food to forge connections, preserve traditions, and mould our identities. Don't miss 'Cooking Up Culture,' where every episode is a passport to the heart of culinary heritage.

No Meat Required is a bestselling culinary and cultural history of plant-based eating in the United States that delves into the subcultures and politics that have defined alternative food—Diet for a Small Planet for a new generation The vegan diet used to be associated only with eccentric...

Mark Kurlansky, winner of the James Beard Award for Excellence in Food Writing, leads us on a mouthwatering culinary tour around the world and through history and culture from the fifth century B.C. to the present day. This wonderful collection contains essays by Plato on the art of cooking, Pablo Neruda on french fries, and many other writers on the passions of cuisine.

Jessica Mack's popular IGTV weekly show "What's Cooking" evolved into a podcast. Listen in each week, as Jessica discusses various important topics. Jessica speaks to you directly, and other times, engages in conversation with inspiring guests. "What's Cooking" is a slang term used to ask what is happening in someone's life. It is a term that bridges people and connects people, just as food and cooking unite individuals. Every episode will leave you feeling inspired, motivated, energized, and connected!

Philadelphia's food scene is filled with bistros, brewpubs, food trucks, and steakhouses. KYW Newsradio's Hadas Kuznits is on a mission to tell the story of all of them.

They’re mother and son, but also award-winning celebrity chefs, restaurateurs, and cookbook authors. Aarón Sánchez and Zarela Martínez will take you on a culinary journey featuring regional ingredients that are the soul of Mexican cuisine. From chilis to chocolate and everything in between, Aaron, Zarela and special guests will share stories, tips, techniques, and quintessential recipes in spirited kitchen table conversations.