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OverviewFull Product DetailsAuthor: Carolyn NiethammerPublisher: University of Arizona Press Imprint: University of Arizona Press Dimensions: Width: 19.10cm , Height: 2.00cm , Length: 23.50cm Weight: 0.651kg ISBN: 9780816538898ISBN 10: 0816538891 Pages: 232 Publication Date: 30 September 2020 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsForeword by Jonathan Mabry Acknowledgments Introduction: Why Tucson is a Unesco City of Gastronomy Prehistoric and Early History of Wild Foods: Eating off the Land Traditional Early Agriculture: 4,000 Years in the Fields of the Santa Cruz Basin Europeans, Mexicans, and Chinese: Bringing New Foods and Traditions Gardening in the Desert: Growing Your Own Vegetables, Tucson Style Small- Scale Commercial Agriculture: Contracting Tucson’s Foodshed Tucson’s Artisan Food Producers Our Sonoran Culinary Heritage— It’s a Tucson Thing Food Justice Epilogue. in the Coronavirus Crisis: How Tucson United to Feed the City IndexReviews“For four decades, Carolyn Niethammer has been the most steadfast contributor to cookbooks, food journalism, and culinary history in the Southwest. We would not know the heritage of what we eat without her. However, her concise new synthesis of our multi-ethnic food history—exploring the foods and cultural features that gained Tucson the honor of becoming the first UNESCO-designated City of Gastronomy in the United States—will have staying power like no other. Eat and celebrate this book.”—Gary Nabhan, author of Desert Smells Like Rain “Indispensable, Niethammer’s book is fascinating, taking us through the cultural and historical significance from 4,000 years ago at the base of “A” Mountain to the modern-day celebration of artisan growers and chefs who have all been a part of making Tucson a UNESCO World Heritage site. This is not a book to finish in one sitting, but something to be savored along with the book’s many recipes, time and time again.”—Barry Infuso, President, Chefs Association of Southern Arizona “Carolyn Niethammer is well-known for her writings on southwestern native foods and cultures, and she does not disappoint with her wonderful book that is a major contribution focusing on the important subject of healthful eating in the context of place. She provides a most interesting description of Tucsonans and the Presidio’s rich history, helping us understand their commitment to their food and cultural heritage that earned the city’s title of Creative City of Gastronomy by UNESCO. Niethammer also provides a synthesis and description of places and people one can easily access to acquire foods characteristic of this magnificent region.”—Wendy C. Hodgson, author of Food Plants of the Sonoran Desert Indispensable, Niethammer's book is fascinating, taking us through the cultural and historical significance from 4,000 years ago at the base of A Mountain to the modern-day celebration of artisan growers and chefs who have all been a part of making Tucson a UNESCO World Heritage site. This is not a book to finish in one sitting, but something to be savored along with the book's many recipes, time and time again. --Barry Infuso, President, Chefs Association of Southern Arizona Carolyn Niethammer is well-known for her writings on southwestern native foods and cultures, and she does not disappoint with her wonderful book that is a major contribution focusing on the important subject of healthful eating in the context of place. She provides a most interesting description of Tucsonans and the Presidio's rich history, helping us understand their commitment to their food and cultural heritage that earned the city's title of Creative City of Gastronomy by UNESCO. Niethammer also provides a synthesis and description of places and people one can easily access to acquire foods characteristic of this magnificent region. --Wendy C. Hodgson, author of Food Plants of the Sonoran Desert Indispensable, Niethammer's book is fascinating, taking us through the cultural and historical significance from 4,000 years ago at the base of A Mountain to the modern-day celebration of artisan growers and chefs who have all been a part of making Tucson a UNESCO World Heritage site. This is not a book to finish in one sitting, but something to be savored along with the book's many recipes, time and time again. -Barry Infuso, President, Chefs Association of Southern Arizona Carolyn Niethammer is well-known for her writings on southwestern native foods and cultures, and she does not disappoint with her wonderful book that is a major contribution focusing on the important subject of healthful eating in the context of place. She provides a most interesting description of Tucsonans and the Presidio's rich history, helping us understand their commitment to their food and cultural heritage that earned the city's title of Creative City of Gastronomy by UNESCO. Niethammer also provides a synthesis and description of places and people one can easily access to acquire foods characteristic of this magnificent region. -Wendy C. Hodgson, author of Food Plants of the Sonoran Desert For four decades, Carolyn Niethammer has been the most steadfast contributor to cookbooks, food journalism, and culinary history in the Southwest. We would not know the heritage of what we eat without her. However, her concise new synthesis of our multi-ethnic food history-exploring the foods and cultural features that gained Tucson the honor of becoming the first UNESCO-designated City of Gastronomy in the United States-will have staying power like no other. Eat and celebrate this book. -Gary Nabhan, author of Desert Smells Like Rain Indispensable, Niethammer's book is fascinating, taking us through the cultural and historical significance from 4,000 years ago at the base of A Mountain to the modern-day celebration of artisan growers and chefs who have all been a part of making Tucson a UNESCO World Heritage site. This is not a book to finish in one sitting, but something to be savored along with the book's many recipes, time and time again. -Barry Infuso, President, Chefs Association of Southern Arizona Carolyn Niethammer is well-known for her writings on southwestern native foods and cultures, and she does not disappoint with her wonderful book that is a major contribution focusing on the important subject of healthful eating in the context of place. She provides a most interesting description of Tucsonans and the Presidio's rich history, helping us understand their commitment to their food and cultural heritage that earned the city's title of Creative City of Gastronomy by UNESCO. Niethammer also provides a synthesis and description of places and people one can easily access to acquire foods characteristic of this magnificent region. -Wendy C. Hodgson, author of Food Plants of the Sonoran Desert Author InformationCarolyn Niethammer learned to love and understand the West growing up in small-town northern Arizona. She has spent her life writing about the foods and people of the Southwest in award-winning ethnobotanies, cookbooks, and biographies. She leads Tucson gastronomy tours covering everything from edible wild plants to the latest farm-to-table restaurant offerings with heritage ingredients. The most recent of her five cookbooks is Cooking the Wild Southwest: Delicious Recipes for Desert Plants. Tab Content 6Author Website:Countries AvailableAll regions |
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