Author: Julia Alvarez
Summary: Uprooted from their family home in the Dominican Republic, the four Garcia sisters – Carla, Sandra, Yolanda, and Sofia – arrive in New York City in 1960 to find a life far different from the genteel existence of maids, manicures, and extended family they left behind.
Continue reading “How the García Girls Lost Their Accents”
Author: François Grosjean
Summary: This book explores the life and experiences of one of the world’s most renowned and well-respected experts in bilingualism. François Grosjean takes us through his life, from his monolingual childhood in a small village outside Paris to the long periods of time he spent in Switzerland, England, France, and the United States, becoming bilingual and bicultural in the process.
Continue reading “A Journey in Languages and Cultures – The Life of a Bicultural Bilingual”
Author: Lisa Bullard
Summary: There’s a new girl in Romelie’s class named Camila. Camila speaks Spanish, and she’s teaching it to Romelie. That gets Romelie thinking.
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Author: Sean Sherman, Beth Dooley
Summary: Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.
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Summary: Festive feasts from around the world to bring people together, celebrate and share stories. Food glorious food! Everyone loves a feast with the family … even the little ones! A Taste of the World travels across the globe uncovering different dishes, traditions, cultures and festivals from Egypt to Germany, from China to America.
Continue reading “A Taste of the World: What People Eat and How They Celebrate Around the Globe”
Summary: 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.
Continue reading “Breaking bread: recipes and stories from immigrant kitchens”