Welcome to Pride Street, where corgis run, men are in love, and mystery lurks just around the corner! It’s an ordinary dinner out with the humans at How We Roll. Corgi Marsha and her sidekick, Klaus, have just settled in beneath the courtyard table, angling for a bite of salmon skin when, with a loud crash, their favorite waiter collapses! Did Saschi fall prey to natural causes? Or is something fishy going on? What’s a corgi to do? Start sniffing! But first, Marsha must convince her humans to investigate… With the help of their humans Garrett and John, Adam the resident ghost, and some other human and animal friends, Marsha and Klaus must get to the bottom of what first seemed like an accident but is starting to smell a lot like murder! The Pride Street Paranormal Cozy Mysteries are packed with cute dogs, a helpful ghost, quirky characters, and more color than a drag queen’s makeup case. Set in a village-within-a-city, this series is sure to delight!

This encyclopedia covers culture from the end of the Imperialist period in 1945 right up to date to reflect the vibrant nature of contemporary Japanese society and culture.

Welcome to Pride Street, where corgis run, men are in love... and murder is just around the corner!A waiter at John and Garrett's favorite sushi restaurant drops dead and gossip flies. Can Marsha the corgi sniff out what happened before the killer strikes again?

The essays in Chop Suey and Sushi from Sea to Shining Sea fill gaps in the existing food studies by revealing and contextualizing the hidden, local histories of Chinese and Japanese restaurants in the United States. The writer of these essays show how the taste and presentation of Chinese and Japanese dishes have evolved in sweat and hardship over generations of immigrants who became restaurant owners, chefs, and laborers in the small towns and large cities of America. These vivid, detailed, and sometimes emotional portrayals reveal the survival strategies deployed in Asian restaurant kitchens over the past 150 years and the impact these restaurants have had on the culture, politics, and foodways of the United States. Some of these authors are family members of restaurant owners or chefs, writing with a passion and richness that can only come from personal investment, while others are academic writers who have painstakingly mined decades of archival data to reconstruct the past. Still others offer a fresh look at the amazing continuity and domination of the “evil Chinaman” stereotype in the “foreign” world of American Chinatown restaurants. The essays include insights from a variety of disciplines, including history, sociology, anthropology, ethnography, economics, phenomenology, journalism, food studies, and film and literary criticism. Chop Suey and Sushi from Sea to Shining Sea not only complements the existing scholarship and exposes the work that still needs to be done in this field, but also underscores the unique and innovative approaches that can be taken in the field of American food studies.

First published in 2003. Present day Japanese has a basic word order of subject, object,, verb (SOV). As a result, it has postpositions rather than prepositions, branching is to the left. rather than to the right, and inflectional endings are added to the right rather than to the left. The goal of the editors of this series is to provide references works for a number of languages which will be uniform in appearance and content.

The true cost of what the global food industry throws away. With shortages, volatile prices and nearly one billion people hungry, the world has a food problem—or thinks it does. Farmers, manufacturers, supermarkets and consumers in North America and Europe discard up to half of their food—enough to feed all the world's hungry at least three times over. Forests are destroyed and nearly one tenth of the West's greenhouse gas emissions are released growing food that will never be eaten. While affluent nations throw away food through neglect, in the developing world crops rot because farmers lack the means to process, store and transport them to market. But there could be surprisingly painless remedies for what has become one of the world's most pressing environmental and social problems. Waste traces the problem around the globe from the top to the bottom of the food production chain. Stuart’s journey takes him from the streets of New York to China, Pakistan and Japan and back to his home in England. Introducing us to foraging pigs, potato farmers and food industry CEOs, Stuart encounters grotesque examples of profligacy, but also inspiring innovations and ways of making the most of what we have. The journey is a personal one, as Stuart is a dedicated freegan, who has chosen to live off of discarded or self-produced food in order to highlight the global food waste scandal. Combining front-line investigation with startling new data, Waste shows how the way we live now has created a global food crisis—and what we can do to fix it.

Everything you never knew about sushi—its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling. The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.