Eat Like A Local Lansing

Are you excited about planning your next trip? Do you want an edible experience? Would you like some culinary guidance from a local? If you answered yes to any of these questions, then this Eat Like a Local book is for you. Eat Like a Local - Lansing Michigan by Daphne Reznik offers the inside scoop on food in Michigan's capital city. Culinary tourism is an important aspect of any travel experience. Food has the ability to tell you a story of a destination, its landscapes, and culture on a single plate. Most food guides tell you how to eat like a tourist. Although there is nothing wrong with that, as part of the Eat Like a Local series, this book will give you a food guide from someone who has lived at your next culinary destination. In these pages, you will discover advice on having a unique edible experience. This book will not tell you exact addresses or hours but instead will give you excitement and knowledge of food and drinks from a local that you may not find in other travel food guides. Eat like a local. Slow down, stay in one place, and get to know the food, people, and culture. By the time you finish this book, you will be eager and prepared to travel to your next culinary destination.

This book pursues a comprehensive, multidisciplinary approach in order to analyze the relationship between water and food security. It demonstrates that most of the world’s economies lack sufficient water resources to secure their populations’ food requirements and are thus virtual importers of water. One of the most inspiring cases, which this book is rooted in, is Italy: the third largest net virtual water importer on earth. The book also shows that the sustainability of water depends on the extent to which societies recognize and take into account its value and contribution to agricultural production. Due to the large volumes of water required for food production, water and food security are in fact inextricably linked. Contributions from leading international experts and scholars in the field use the concepts of virtual water and water footprints to explain this relationship, with an eye to the empirical examples of wine, tomato and pasta production in Italy. This book provides a valuable resource for all researchers, professionals, policymakers and everyone else interested in water and food security.

In this book, excerpts from a wide range of sources--from period cookbooks to advice manuals to dietary studies--reveal how eating and cooking differed between classes and regions at a time when technology and industrialization were transforming what and how people ate. Most of all, the sources show how strongly the fabled glitz of wealthy Americans in the Gilded Age contrasted with the lives of most Americans. Featuring a variety of sources as well as accessible essays putting those sources into context, this book provides a remarkable portrait of food in a singular era in American history.

The definitive guide to creating the most mouthwatering hamburgers by America’s leading burger expert—expanded and updated with new and improved recipes The Great American Burger Book was the first book to showcase a wide range of regional burger styles and cooking methods. In this new, expanded edition, author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, smash, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, and includes the history of the method and details on how to create your own piece of American food history right at home. Written by Motz, the author of Hamburger America and hailed by the New York Times as a “leading authority” on hamburgers, The Great American Burger Book is a regional tour of America’s best burgers. Recipes feature regional burgers from California, Connecticut, Florida, Hawaii, Illinois, Indiana, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Utah, and Wisconsin. International locations include: Australia, Brazil, Denmark, Malaysia, and Turkey. This is a book for anyone who loves a great burger, unique or classic. And who doesn’t love a great burger? These mouthwatering recipes include Connecticut’s Steamed Cheeseburger, The Tortilla Burger of New Mexico, Iowa’s Loosemeat Sandwich, Houston’s Smoked Burger, Pennsylvania’s The Fluff Screamer, and Sheboygan's Brat Burger.

The restaurants found in this guide are the most positively reviewed and recommended by locals and travelers. Asian Fusion, Cantonese, Ethiopian, Falafel, French, Greek, Indian, Irish, Italian, Japanese, Korean, Lebanese, Malaysian, Mediterranean, Mexican, Middle Eastern, Ramen, Szechuan, Taiwanese, Tex-Mex, Thai, Turkish, Vietnamese and many more options to visit and enjoy your stay.

This textbook equips students with the ability to analyze and think critically about contemporary food topics. A thorough introduction to the sociology of food and eating, the book also acts as a primer to the discipline of sociology more generally. Chapters start with a 'common sense' assumption about food which students frequently encounter in their own lives or in the mass media. Topics include family meals, ethnic cuisines, cooking skills and convenience foods, eating out, food waste, and 'overpackaging'. Anne Murcott shows how systematic academic research approaches can allow students to move beyond 'conventional wisdoms' to examine sociological perspectives on food and eating. Key sociological concerns such as class, gender, age, ethnicity, power and identity are also introduced, accompanied by a wide range of examples from around the globe. By the end, readers will be able to think more critically and to apply sociological approaches to questions about food and society. Introducing the Sociology of Food and Eating is an essential introductory textbook for students in sociology and food studies. It provides readers with a solid basis for success in their studies - and with a new understanding of their own attitudes to food and eating.

Cookbooks offer a unique and valuable way to examine American life. Far from being recipe compendiums alone, cookbooks can reveal worlds of information about the daily lives, social practices, class aspirations, and cultural assumptions of people in the past. With a historical introduction and contextualizing annotations, this fascinating historical compilation of excerpts from five Civil War-era cookbooks presents a compelling portrait of cooking and eating in the urban north of the 1860s United States.

How much of the Dutch world in America survived after the English? One hundred years after the English took control of New Netherland in 1664, New York retained many Dutch characteristics. The cultural milieu shifted abruptly, however, with population growth and increased affluence following the termination of the French and Indian Wars in 1760. British customs and tastes that were stylishly attractive to a new generation of moneyed colonists soon put Dutch culture in retreat in all but the most isolated areas. Some elements of the past persisted in ways never dreamed of by the Dutch West India Company officials, who oversaw their nation's colonization in America. These include caucus politics, separation of church and state, neighborly evening visits on the stoop, and Santa Claus. Even more striking is the similarity between principles and practices that emerged in the Dutch Republic four centuries ago and some of the precepts on which the American republic was founded. Much of the Dutch cultural and social history may be interpreted and understood through objects they brought with them and from those objects and structures they created in the New World. This landmark volume, originating in a major exhibit commemorating the tricentennial of the city of Albany, uncovers the range of Dutch colonial experience in America through some 350 objects: paintings, furniture, silver, gold, ceramics, textiles, prints, drawings, and architecture. The result is a rare and remarkable glimpse of New Netherland, a long-ago world that continues to resonate today. Roderic H. Blackburn is an ethnologist and architectural historian who has held positions as Director of Research at Historic Cherry Hill, Assistant Director of the Albany Institute of History and Art, and Senior Research Fellow at the New York State Museum. He is the author of Dutch Colonial Homes in America and Great Houses of New England. Ruth Piwonka is the author of A Portrait of Livingston Manor, 1686–1850 and the coauthor (with Roderic H. Blackburn) of A Visible Heritage: Columbia County, New York: A History in Art and Architecture.