Mauna Loa Macadamia Cooking Treasury
Author: Leslie Mansfield
Mention macadamias and visions of chocolate-glazed clusters of crunchy, buttery heaven come to mind. But this tropical treat is also a versatile ingredient in both sweets and savories. Enjoying a greater availability than ever before, macadamias have been eagerly embraced by chefs around the world who are delighted by their contribution of creamy flavor and smooth texture. And, amazingly, something that tastes so good, is also good for you. The oil in macadamias has a higher level of the all-important omega-3 fatty acid than olive oil.
The finest macadamia orchards in the world climb the majestic slopes of Mauna Loa on the Big Island of Hawaii. A divine conspiracy of volanic soil, abundant rainfall, and equatorial sunshine create ideal growing conditions for the world's premium nut. Leslie Mansfield offers a lavish buffet of more than 100 dishes donated by the islands' top chefs, as well as recipe contest winners from the annual Hilo Harvest Moon Festival, and her own inspired creations.
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Savage Barbecue: Race, Culture, and the Invention of America's First Food
Author: Andrew Warnes
And, especially in the American South, it can cause intense debate and stir regional pride. Perhaps, then, it is no surprise that the roots of this food tradition are often misunderstood. In Savage Barbecue, Andrew Warnes traces what he calls America's first food through early transatlantic literature and culture.
Barbecue, says Warnes, is an invented tradition. Much like Thanksgiving, it has close associations with frontier mythologies of ruggedness and relaxation. Starting with Columbus's journals in 1492, Warnes shows how the perception of barbecue evolve from Spanish colonists' first fateful encounter with natives roasting iguanas and fish over fires on the beaches of Cuba. European colonists linked the new food to a savagery they perceived in American Indians, ensnaring barbecue in a growing web of racist attitudes about the New World. Warnes also unearths barbecue's etymological origins, including the early form barbacoa; its coincidental similarity to barbaric reinforced emerging stereotypes.
Barbecue, as it arose in early transatlantic culture, had less to do with actual native practices than with a European desire to define those practices as barbaric. The word barbecue retains an element of violence that can be seen in our culture to this day.
About the Author:
Andrew Warnes is Lecturer in American Literature and Culture at Leeds University. He is the author of Hunger Overcome? (Georgia) and Richard Wright's "Native Son"
Bill Burge - Sauce Magazine
[F]or those interested in how food and culture intertwine together, Savage Barbecue: Race, Culture, and the Invention of America's First Food is painstakingly well researched and will surely be included in the bibliographies of many books one day.
Michael E. Ross - Pop Matters
Andrew Warnes places 'this most American food' [barbecue] in a surprisingly broad historical context.... [He] has a firm hand on the ways in which the power to name is also the power to define...[and he] smartly deconstructs the history of the word itself, offering an informed speculation on the word's genesis.... This is a full exploration of a food bigger than any plate it's served on.... Savage Barbecue gets the story done just right.
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