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As the global wine industry reinvents itself for twenty first–century palates, Washington is poised to become as important and influential as California on the world stage. National and international attention has brought interest in the state’s wines to an all-time high. Yet, in just the past few years, a tidal wave of change has rolled over the state’s wine industry. To keep wine enthusiasts thoroughly up to date, Paul Gregutt has now completely revised and expanded his critically acclaimed guide to Washington’s best grapes, vineyards, wines, winemakers, and wineries. With twice as many winery and vineyard profiles, updated tasting notes, and new recommended producers for each grape variety, this edition of <i>Washington Wines and Wineries</i> will continue to be the definitive reference on the subject.

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Located only blocks from Tokyo's glittering Ginza, Tsukiji—the world's largest marketplace for seafood—is a prominent landmark, well known but little understood by most Tokyoites: a supplier for countless fishmongers and sushi chefs, and a popular and fascinating destination for foreign tourists. Early every morning, the worlds of hi-tech and pre-tech trade noisily converge as tens of thousands of tons of seafood from every ocean of the world quickly change hands in Tsukiji's auctions and in the marketplace's hundreds of tiny stalls. In this absorbing firsthand study, Theodore C. Bestor—who has spent a dozen years doing fieldwork at fish markets and fishing ports in Japan, North America, Korea, and Europe—explains the complex social institutions that organize Tsukiji's auctions and the supply lines leading to and from them and illuminates trends of Japan's economic growth, changes in distribution and consumption, and the increasing globalization of the seafood trade. As he brings to life the sights and sounds of the marketplace, he reveals Tsukiji's rich internal culture, its place in Japanese cuisine, and the mercantile traditions that have shaped the marketplace since the early seventeenth century.

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How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and <I>goût de terroir </I>are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.

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Are you looking for a way to make this Christmas extra special? Are you tired of all the commercialism and the crazy spending? Then why not try adding a personal touch to your gift baskets by making these super-cute Christmas cookies. Anybody, young or old, will love these thoughtful gifts, and you're guaranteed to bring a smile to their faces, and make their day! With recipes like gingersnaps, shortbread and chocolate chip you can please the traditionalists, and with the vegan-friendly friendly recipes you can please the most health conscious of your friends – there is something in this book for everybody! There is even a chapter on Christmas recipes from around the world, so why not have a Christmas Evening and show of these unusual treats to your family and friends? With the «Best Christmas Cookie Recipes: Easy Holiday Cookies 2014» book, you don't have to be an expert baker, the recipes are quick and easy, and most importantly, they don't cost a fortune to make. So go ahead and give them a try – but watch out it may become a new Christmas tradition and you'll be making them for years to come!

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Through stories of hand-rolled pasta and homemade chutney, local markets and backyard gardens, and wild mushrooms and foraged grape leaves—this book recounts in loving detail the memories, recipes, and culinary traditions of people who have come to the United States from around the world. Chef and teacher Lynne Anderson has gone into immigrant kitchens and discovered the power of food to recall a lost world for those who have left much behind. The enticing, easy-to-prepare recipes feature specialties like Greek dolmades, Filipino adobo, Brazilian peixada, and Sudanese mulukhiyah. Together with Robin Radin’s beautiful photographs, these stories and recipes will inspire cooks of all levels to explore new traditions while perhaps rediscovering their own culinary roots.

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Seeking to penetrate the mysteries of two great wine regions—"two opposite civilizations, two distinct ways of feeling"—Jean-Robert Pitte embarks upon an evocative and fascinating exploration of the land, people, and wines of Bordeaux and Burgundy. His account is a rich tapestry of terroir, history, culture, and economics from Roman to modern times. The unique qualities of the wines of each region, Pitte believes, cannot be entirely explained by the differences in their physical environments: they have social origins as well. Beginning with an entertaining look at the remarkable variety of insults exchanged by partisans of the two regions, Pitte delves into the key role played by medieval monks, dukes, and peasant <I>vignerons </I>in building their respective reputations and in creating the rivalry between bourgeois Bordeaux and earthy Burgundy that we know today. His sparkling, fair-minded narrative, engaging the senses and the mind alike, conveys a deep appreciation of two incomparable winegrowing cultures, united despite their differences by a common ambition to produce the best wines in the world.

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This richly drawn ethnography of Samburu cattle herders in northern Kenya examines the effects of an epochal shift in their basic diet-from a regimen of milk, meat, and blood to one of purchased agricultural products. In his innovative analysis, Jon Holtzman uses food as a way to contextualize and measure the profound changes occurring in Samburu social and material life. He shows that if Samburu reaction to the new foods is primarily negative—they are referred to disparagingly as «gray food» and «government food»—it is also deeply ambivalent. For example, the Samburu attribute a host of social maladies to these dietary changes, including selfishness and moral decay. Yet because the new foods save lives during famines, the same individuals also talk of the triumph of reason over an antiquated culture and speak enthusiastically of a better life where there is less struggle to find food. Through detailed analysis of a range of food-centered arenas, <i>Uncertain Tastes</i> argues that the experience of food itself—symbolic, sensuous, social, and material-is intrinsically characterized by multiple and frequently conflicting layers.

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Superfoods are foods that have no nutritional downsides, one's that are typically packed with nutrients and vitamins. They are so healthy in fact that people began to nickname them super foods, hence the title they now go under in a more serious capacity. Superfoods are also, generally speaking, green and one hundred percent organic, so there is no chemical meddling or additives like corn gluten, too much sugar or salt, with which many foods in the grocery store are saturated. A boxed set of superfoods with a informational guide or a simply a superfoods guide will go a long way in helping you to understand what portions to take at what times of the day. Not only that but also what superfoods are best for you and which you will be able to easily incorporate into your healthier diet moving forward.

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It is very common to struggle with weight loss, and it can be common to not fully understand where to start to meet any weight loss goals. Diet and weight loss guides can be very helpful in providing a process on how to lose weight. This will allow someone to have a reference, and this can be very encouraging and positive in the process. A guide should be catered to specific needs in order to help those that need to lose weight to finally discover the right solution.

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Sugar is a fantastic substance. It is something that is naturally tasty to most humans, and it adds a whole range of flavor even to savory and salty dishes. However, sugar is slightly addictive, and if you are used to having sugar, you will continue to expect more sugar! Sugar detox allows you to flush all of the sugar out of your body, giving you a chance to start fresh. Instead of craving sugar, you will be able to look at it objectively and to decide if it is something you really want.

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