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“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series

“The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm

You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices.

Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price.

But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.

• Sales Rank: #2497 in Books
• Published on: 2016-07-12
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x 1.30" w x 6.00" l, .0 pounds
• Binding: Hardcover
• 336 pages

Review
“Olmsted’s well-researched exposé reveals how often what we eat isn’t what it seems. (Parmesan cheese made of wood pulp or fake lobster rolls, anyone?) Eye-opening.”—PEOPLE magazine
 
 “Olmsted boldly walks readers through a course in food authenticity that covers olive oil, cheese, Champagne, seafood, steak, coffee, and more. Readers will be inspired by his intensity and clarity, and floored by how far some counterfeiters go to fool consumers and some historic food institutions go to protect their products and their names. Olmsted’s research is impressive, and he lets no stone go unturned. He lets the terrifying facts speak for themselves, adding just a little humor . . . Olmsted’s sharp language will hopefully put fires under counterfeiters everywhere . . . With the guiding hand of a good friend and prose that keeps the reader’s eye moving, Olmsted insists that readers ‘shop better and cook more.’”—Publishers Weekly, starred review
 
“Equal parts foodie chronicle and investigative exposé . . . Real Food / Fake Food is less treatise than guidebook, showing readers how to navigate an increasingly complex food system.” —Outside Magazine
 
“Required reading for cooks who genuinely care about quality and health . . . a fascinating read that sheds light on our under-regulated food industry. The book also serves as a handy guide to what items consumers should avoid, and how to find and identify the real deal.”—CookingLight.com
 
 “A striking look at the food industry. It’s unnerving that so many people don't know what authentic olive oil or port wine tastes like because they’ve been undersold on some off-shoot knock off and no one is raising a flag — until now.” —Ming Tsai, author, chef, and host of PBS’s Simply Ming

“Larry Olmstead makes you insanely hungry and steaming mad in this provocative account of how fraud threatens not just the world’s great craft foods (think caviar, Kobe beef, and Parmigiano-Reggiano) but our everyday diet. A must-read for anyone who cares deeply about the safety of our food and the welfare our planet.”   —Steven Raichlen, author of the Barbecue Bible cookbook series and host of Project Smoke and Primal Grill on PBS

“Do not take another bite or swallow another sip of anything, for your sake and the sake of your children, before reading Real Food Fake Food. It is the health equivalent of Ralph Nader's expose Unsafe at any Speed. The content blows the doors off the kitchens.”  —Michael Patrick Shiels, radio host and author of Invite Yourself to the Party

“Larry Olmsted’s meticulously researched tour de force is chilling for what he uncovers about the food industry. At the same time his love of great food and his skill in writing about it make me want to try every one of the real foods he recommends. A must-read for anyone with an interest in, well, eating.” —Dan Dunn, author of American Wino: A Tale of Reds, Whites and One Man’s Blues

“The world is full of delicious, lovingly-crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors that are hard to identify. In this entertaining and important book, Larry Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters. I'll never look at a menu the same way again.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm

“In his solidly researched new book, USA Today food and travel columnist Olmsted, a well-traveled and knowledgeable food writer, takes readers on an enlightening but frequently disturbing culinary journey. While providing fascinating insights into where and how some of the most delicious food products are produced, the author also reveals how often these are imitated to detrimental effect…A provocative yet grounded look at the U.S. food industry.” —Kirkus Reviews

“This is an important book to help all buyers shop prudently and with a wary eye toward the claims of food producers. Recommended for all consumers along with policymakers, those interested in food science, and marketing professionals.”—Library Journal
 

From the Back Cover
“Do not take another bite or swallow another sip of anything before reading Real Food / Fake Food.”*

“It's unnerving that so many people don't know what authentic olive oil or port wine tastes like because they've been undersold on some offshoot knockoff and no one is raising a flag--until now.” —Ming Tsai, author, chef, and host of PBS’s Simply Ming

“Larry Olmsted’s meticulously researched tour de force is chilling for what he uncovers about the food industry.” —Dan Dunn, author of American Wino: A Tale of Reds, Whites, and One Man’s Blues

“This is the health equivalent of Ralph Nader's exposé Unsafe at Any Speed. The content blows the doors off the kitchens.” —*Michael Patrick Shiels, author of Invite Yourself to the Party

Where's the Kobe Beef?: More than 99.9 percent of the so-called Kobe beef sold in this country is Fake.

Parmesan-Gate: Most Parmesan cheese sold in the United States, grated or whole, cheap or expensive, is Fake.

The Restaurant Scam: Restaurants can claim any food is “organic” or “dry aged,” “heritage breed” or “wild caught.”  Even names of farms and types of fish are misrepresented to justify higher prices.

The Extra-Virgin Olive Oil Racket: Though widely considered the healthiest fat, 75 to 80 percent of the extra-virgin olive oil sold in this country is Fake, and some is even dangerous.

The Sushi Fraud: DNA testing was used to compare the fish that menus offered with the actual species brought to the table in New York City sushi restaurants. In the largest study, 100 percent of the restaurants had lied.

The Seafood Swap: A third of the seafood sold in this country is intentionally mislabeled.
 

About the Author
Larry Olmsted writes the “Great American Bites” column for USA Today, and his column on travel and food, “The Great Life,” appears on Forbes.com. A contributing editor to TravelGolf.com, Olmsted was named one of the 10 Most Extreme U.S. Journalists by the Society of Professional Journalists, and his Forbes.com column was named one of the World’s Top 100 Travel Sites. A longtime member of the Society of American Travel Writers and Golf Writers Association of America, for over two decades he has written extensively on food, wine, and spirit topics, including regional food specialties, production, health, consumer issues, celebrity chefs, and restaurants worldwide. He frequently participates as an expert food panelist and regularly appears on national and locally syndicated radio shows, including NPR’s All Things Considered, as a food expert. His exposé on counterfeit Kobe beef for Forbes.com was widely covered by newspapers, websites, and radio shows around the world. Olmsted, who has visited more than forty countries around the globe, is the author of two books on golf and, most recently, Getting into Guinness (and in the process personally set or broke three world records). He and his wife live in Vermont.

Most helpful customer reviews

185 of 202 people found the following review helpful.
Narrow scope, but excellent information
By R. Mesnard
Our household is very careful about the food we buy, which is why I was quite interested in this book by Mr. Olmstead. I was fortunate to hear the interview of him on the Diane Rehm show as well. However, I found this book to be rather frustrating, though it does contain a wealth of interesting and, at times, compelling information. We tend to buy organic whenever possible, and constantly struggle with the budget challenges that presents. So I was hopeful this book would not only provide a sort of guide map for selecting high quality foods, but would also either reassure me that the organic brand is worth while, or dissuade me from spending the extra cash on organic labeled products.
Regarding the organic brand, it is never directly addressed. There are many comments that cast significant doubt on the organic label, and others that suggest you look for the label. Certainly, it depends on the food under consideration. In some cases, such as seafood, there is no organic standard. However, in others Mr. Olmstead presents the picture of a defined standard that is not enforced. I'm left pretty much where I started - choose organic when possible, even if it isn't 100% accurate. Further, it always pays to have some idea of the 'provenance' of the product - country of origin, farm, etc... even if that can be faked.
I was also a little surprised to see two entire chapters devoted to meat, an entire chapter on Champagne and Scotch, an entire chapter on wines. As a book on 'food', it is really a book about seafood, olive oils, kobe beef, wine and spirits, and cheese. Not much else. I think this book speaks more to the food preferences of Mr. Olmstead than a more comprehensive treatment of the thousands of food products you'll find in a typical grocery store. What he left out could fill volumes. His often long ramblings about regional culture, specific farms and villages, his travels and his food experiences tended to obscure what I was looking for based on the title of the book. A better title might have been: "Larry's World of Food" or something like that.
Bottom line - excellent information, but for a limited set of foods and beverages.

62 of 68 people found the following review helpful.
Problems with Fake and Counterfeit Foods
By Bassocantor
In REAL FOOD/FAKE FOOD, Mr. Olmsted documents, in detail, the rampant problems with fake and counterfeit foods sold in the U.S. He covers quite a few different food items, including beef, seafood, cheese, alcoholic drinks--even fruit juice. The frauds are especially concentrated in "special foods which for the first time in 2014 topped one hundred billion dollars in the United States. This category is rife with scams, including many foods viewed as healthier choices, as well as fancy cheeses, meats, oils, and other “gourmet” items."

Prior to reading this book, I admit that I had NO IDEA of how widespread the problem is. Okay, I get it now--it's a HUGE problem. It's also a little scary: "Unless you are leaving the supermarket via the “8 Items or Less” express lane, something in your cart is likely fake." In fact, the president himself got involved: "In mid-2014 President Obama announced that he was going to clean it up and appointed a seafood task force. When was the last time a national food crisis— and it is a crisis— got so out of control that the president had to step in?"

As another example, the widely-cited Consumer Reports confirmed the problem with seafood: "When Consumer Reports tested twenty-three supposedly wild-caught salmon fillets bought nationwide in 2005 – 6, only ten were in fact wild." So, the folks there showed that seafood was wrong over half of the time.

The author uses a variety of examples to illustrate the problem. For example, he spends a lot of time documenting how "Parmesan" Cheese sold in the U.S. is so much different than the actual, original product. And yet, the U.S. product is allowed to use the name, which is very misleading.

The author cites numerous statistics showing how the seafood industry, in particular, is filled with fake products. He notes that if you go to a restaurant and order sushi, it is near 100% certainty that your meal will NOT be what you think it is. He also cites numerous studies which confirm the deception--especially rampant in restaurants.

Even fruit juice has problems. Mr. Olmsted notes how labeling can mislead the consumer about what is really in the product. I thought the legal case involving 0.3% "Pomegranate juice" especially interesting. In that case, a major soda brand wanted to sell the juice as "Pomengranate Juice," in spite of the nearly non-existent pomengranate juice actually in the bottle.

Whilst reading REAL FOOD/FAKE FOOD, I kept on thinking, "How did this happening? Why doesn't the government stop this?" Well, it turns out that the author is equally mad; he has harsh words for the FDA, who were uncooperative in assisting him. He notes how he made numerous efforts to try to get the FDA to pay attention--but they refused to even grant him an interview, despite their promises. "No amount of follow-up could make those promises come true or make interviews actually happen. I offered to fly to Washington at my own expense and come to their offices to meet them." (They finally let the author submit some questions for consideration.)

Readers will likely get a little "steamed" when they realize how little protection the FDA is providing. "Federal regulations require (as in mandatory, not optional) the FDA to inspect less than 2 percent of imported seafood , hardly a rigorous analysis . Still, in 2013, inspectors managed to achieve barely a quarter of that incredibly low threshold—and their poor performance has been getting shoddier annually, down from the year before."

Take heart--the book is not all whining and hand wringing. Not at all. In the section, "What Can You Do?" Mr. Olmsted provides some practical solutions--ideas on where to buy the real thing, as well as ideas on how to cook. For example, he notes that the "big box" retailers do a good job at removing fake products--simply because they have so much clout. Similarly, certain grocery chains also are vigilant in not allowing fake products. Of course, the author admits, the real product will be more expensive. He personally has decided to have the REAL thing, but just have it less frequently.

All in all, I thought REAL FOOD/FAKE FOOD was an excellent book. I learned a TON about this problem. Honestly, I was totally ignorant of this issue before. At least I am now better informed. I'm also a little mad.

27 of 29 people found the following review helpful.
Don't trust the menu!
By The Wik
Living in and eating food from the Hudson Valley, NY, we are lucky to know the source of much of our food. Larry Olmsted's book further emphasizes the importance of this connection. His details of the intricate process of producing Parmigiano-Reggiano is fascinating. Not all of his details are as in depth but his findings are disturbing and some outright frightening. His suggestions are very helpful and some very surprising. Highly recommend a read!

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[W923.Ebook] Download PDF Pro Office 2007 Development with VSTO (Books for Professionals

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Experienced author Ty Anderson cuts to the chase in explaining how professional Microsoft Office 2007 solution developers get the job done. Ty is a professional Microsoft application developer working each and every day with the Visual Studio Tools for Office (VSTO) technology, and his real–world experience will teach you exactly what you need to know to excel in your professional development career.

Pro Office 2007 Development with VSTO takes you far beyond traditional Visual Basic for Applications (VBA) programming, showing you how to transform Microsoft Office 2007 into a complete enterprise application development platform. By the end of the book, you will be creating your own powerful, customized Office business applications (OBAs), using the techniques Ty has taught you throughout. The author demonstrates how to leverage all aspects of the Microsoft Office application platform (covering Word, Excel, Outlook, PowerPoint, Visio, and InfoPath) so you can create OBAs that increase information worker productivity, unlock business data stored in documents, reduce end–user training costs, increase developer productivity, and reduce IT operations costs.

This book takes you beyond the basics of VSTO with expert topics such as automation with the Office application object models and includes detailed examples throughout.

• Sales Rank: #2155611 in Books
• Brand: Brand: Apress
• Published on: 2008-11-20
• Original language: English
• Number of items: 1
• Dimensions: 9.25" h x .73" w x 7.01" l, 1.35 pounds
• Binding: Paperback
• 320 pages

Features

• Used Book in Good Condition

About the Author
Ty Anderson is a partner at Cogent Company in Dallas, Texas. He spends his time consulting and building software using Microsoft technologies. In addition to consulting, Ty is a Microsoft "Most Valuable Professional" and writes frequently about Microsoft products including Visual Studio Tools for Office, SharePoint, Office, and SQL Server, and his work has been published on MSDN, Devx.com, DevSource.com, Simple-Talk.com, and CIO.com. Those who know Ty best stand in awe and amazement of two things: 1) His incredible good looks and 2) his cynical and sarcastic (and sometimes offensive) behavior. Look for him at any tech conference as he will be wearing his yellow Oakland Athletics hat. Say hello, and as he might just offer to buy you pint. Ty presented sessions at 2009 Tech-Ed and was a speaker at the fall 2009 DevConnections conference. You can read his latest ramblings on all things technical at his blog: http://www.officedeveloper.net.

Most helpful customer reviews

8 of 9 people found the following review helpful.
Not a good choice for VSTO
By M. Lamb
If your looking for a good book on how to use VSTO for office, look elsewhere. This book has examples that only get you half way there. I'm now looking for another book to get me further along with this development. This book also has many incomplete code examples that will give you errors and you'll need to figure them out.

14 of 19 people found the following review helpful.
No CD, must buy extra PDF to get code electronically
By Elaine Holley
The book has great topics, but no C# code AT ALL.
The text refers to unexplained items frequently, and needs better editing on that score. For example, the "Set of PIA's for every version of Office" seems to say that Microsoft is not responsible for Visual Studio.
Using the Office 2007 objects in applications (like, ASP.NET Web apps using posted Excel info) is very unclear, and has no separate topic.

NO CD or Web access for code samples!!!!!!
One is forced to buy an APRESS aftermarket to get the CD at $10 extra cost, with the spam registration that accompanies. BAD BAD BAD!

2 of 2 people found the following review helpful.
Don't Buy out of date
By ReadyFreddie
Don't Buy out of date. The examples and descriptions for using it are targeted to Excel 2003. It does not come close to Excel 2013 and VSTO coding at .Net 4.5.

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This book highlights the display applications of c-axis aligned crystalline indium–gallium–zinc oxide (CAAC-IGZO), a new class of oxide material that challenges the dominance of silicon in the field of thin film semiconductor devices. It is an enabler for displays with high resolution and low power consumption, as well as high-productivity manufacturing.

The applications of CAAC-IGZO focus on liquid crystal displays (LCDs) with extremely low power consumption for mobile applications, and high-resolution and flexible organic light-emitting diode (OLED) displays, and present a large number of prototypes developed at the Semiconductor Energy Laboratory. In particular, the description of LCDs includes how CAAC-IGZO enables LCDs with extremely low refresh rate that provides ultra-low power consumption in a wide range of use cases.

Moreover, this book also offers the latest data of IGZO. The IGZO has recently achieved a mobility of 65.5 cm2?}V-s, and it is expected to potentially exceed 100 cm2?}V-s as high as that of LTPS.

A further two books in the series will describe the fundamentals of CAAC-IGZO, and the application to LSI devices.

Key features:

• Introduces different oxide semiconductor field-effect transistor designs and their impact on the reliability and performance of LCDs and OLED displays, both in pixel and panel-integrated driving circuits.

• Reviews fundamentals and presents device architectures for high-performance and flexible OLED displays, their circuit designs, and oxide semiconductors as an enabling technology.

• Explains how oxide semiconductor thin-film transistors drastically can improve resolution and lower power consumption of LCDs.

• Sales Rank: #2694320 in Books
• Published on: 2017-02-06
• Original language: English
• Dimensions: 9.60" h x .0" w x 6.70" l,
• Binding: Hardcover
• 432 pages

From the Back Cover
This book highlights the display applications of c-axis aligned crystalline indium–gallium–zinc oxide (CAAC-IGZO), a new class of oxide material that challenges the dominance of silicon in the field of thin film semiconductor devices. It is an enabler for displays with high resolution and low power consumption, as well as high-productivity manufacturing.

The applications of CAAC-IGZO focus on liquid crystal displays (LCDs) with extremely low power consumption for mobile applications, and high-resolution and flexible organic light-emitting diode (OLED) displays, and present a large number of prototypes developed at the Semiconductor Energy Laboratory. In particular, the description of LCDs includes how CAAC-IGZO enables LCDs with extremely low refresh rate that provides ultra-low power consumption in a wide range of use cases.

Moreover, this book also offers the latest data of IGZO. The IGZO has recently achieved a mobility of 65.5 cm2?}V-s, and it is expected to potentially exceed 100 cm2?}V-s as high as that of LTPS.

A further two books in the series will describe the fundamentals of CAAC-IGZO, and the application to LSI devices.

Key features:

• Introduces different oxide semiconductor field-effect transistor designs and their impact on the reliability and performance of LCDs and OLED displays, both in pixel and panel-integrated driving circuits.

• Reviews fundamentals and presents device architectures for high-performance and flexible OLED displays, their circuit designs, and oxide semiconductors as an enabling technology.

• Explains how oxide semiconductor thin-film transistors drastically can improve resolution and lower power consumption of LCDs.

About the Author
Shunpei Yamazaki, Semiconductor Energy Laboratory Co., Ltd., Kanagawa, JAPAN
Dr. Shunpei Yamazaki is an authority on semiconductors, memory devices, and liquid crystal displays. Listed on over 4,000 US utility patents, Dr. Yamazaki was named in the Guinness Book of World Records as holding the most patents in the world; hailed the most prolific inventor in history by USA Today (in 2005). His most notable work is on the thin-film transistor -- a significant discovery being a crystalline structure in Indium gallium zinc oxide (IGZO) material, which he discovered "by chance" in 2009. Today Dr. Yamazaki is President of the Semiconductor Energy Laboratory (SEL), where he and his team pioneered the unique development of ultra-low-power devices using CAAC-IGZO technology. A joint venture with the Sharp Corporation manufacturing smartphones using crystalline oxide semiconductors (IGZO) is a global first. In 2015 Dr.Yamazaki received the SID (Society for Information Display) Special Recognition Award for "discovering CAAC-IGZO semiconductors, leading its practical application, and paving the way to next-generation displays." His paper on CAAC-IGZO ranked in the top 15 most downloaded papers of Wiley Electrical Engineering and Communications Technology journals, 2014. Dr. Yamazaki is also an IEEE Life Fellow.

Tetsuo Tsutsui, Kyushu University, Japan
Tetsuo Tsutsui received his BS (1967) and MS (1969) in Applied Chemistry from Kyushu University, Japan, and Dr. of Engineering in Materials Science from Graduate School of Engineering Sciences of the same university in 1977. He was a professor at Graduate School of Engineering Sciences, Kyushu University from 1986 to 2008. His research interests were electronic and optical properties of molecular solids and organic semiconductor electronics, including organic light-emitting diodes, organic FETs, and organic photovoltaic devices. He has published more than 200 original and 50 review papers. He received The Polymer Society Award (Polymer Society, Japan, 1995), Chemical Society of Japan Award (2008), Medal with Purple Ribbon (Cabinet Office of the Japanese Government, 2009), and Jan Rajchman Prize (Society for Information Displays, 2011). He is a Fellow of Japan Society of Applied Physics and a Professor Emeritus, Kyushu University.

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FOR USE IN SCHOOLS AND LIBRARIES ONLY. After their house is burned, the love, hope, and dreams of a grandmother, mother, and daughter triumph over the tragedy

• Sales Rank: #3491993 in Books
• Brand: Brand: Mulberry Books
• Published on: 1994-05
• Original language: Spanish
• Number of items: 1
• Dimensions: 10.50" h x 8.00" w x .50" l,
• Binding: Library Binding

Features

• Used Book in Good Condition

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0 of 0 people found the following review helpful.
A touching story with an emphasis on familial love
By Judy Kaplan
I found this to be a sweet touching book. My 6 year old daughter enjoys the story and it allows us to discuss values such as generosity and perserverance. It is important for children to look at themselves as contributing members of their families. This book also talks about the importance of community. These issues are rarely discussed in children's books today. Readers should be aware there is a fire in the story (no one is hurt), but younger children might be upset by it.

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Hindu Wedding Rituals - Symbolism and Significance is a timely answer to a growing interest in the wedding rituals, among the youth as well as the adults. The author has compiled, streamlined and simplified the explanations of the rituals and their significance. Chapters on the wedding feast and samagri (or items) provide useful planning tips. First hand narratives from young couples married in the Hindu tradition, lends a personal touch to the book. The narrative style in this book is highly effective, is complemented with over 50 color figures, glossary, table of figures, pronunciation, index and interjected with appropriate humor. The book is a must-read for those interested in Indian traditions and youngsters from Indian ancestry.

• Sales Rank: #325544 in Books
• Brand: Brand: Aardvark Global Publishing Company, LLC
• Published on: 2007-11-17
• Original language: English
• Number of items: 1
• Dimensions: 8.50" h x 6.00" w x .75" l, .95 pounds
• Binding: Hardcover
• 128 pages

Features

• Used Book in Good Condition

Review
This is a timely answer to a growing interest among the youth as well as the adults to get more out of the Hindu rituals. Shubha has done an excellent job of compiling, streamlining and simplifying the explanations. She has presented them in an appealing fashion to the modern youth at the same time staying within the boundaries laid down by the scriptures. This book will be highly useful to youngsters growing up in India and abroad. It will also help parents making preparations for their children's weddings. The narrative style in this book is highly effective, is complemented with photographs, and interjected with appropriate humor. --Prof. Shankar Sastry, Washington University, St. Louis

As an American Desi, I have limited understanding of the many elaborate Indian traditions. Shubha helps bring a deeper understanding of the Hindu wedding rituals. I recommend this book, not only for my generation but also to anyone looking to gain a better knowledge of the rituals. --Ms. Amulya Upadhya, College Student, Columbia

Shubha deserves to be congratulated for writing this excellent, brief but lucid, monograph which outlines and clarifies the complex rituals involved in a Hindu wedding. This book is a must read for Indians who grew up in the US but are still desirous of maintaining our long standing traditions and culture. --Dr. Srinath Bellur, Founder Wesly Neurology Clinic, Memphis

About the Author
Shubha B. Subbarao is a writer, entrepreneur, musician and photographer. She has written columns for the Green Bay Press Gazette, and has published articles in Herb Quarterly, Herb Companion and Skipping Stones. Hers is an arranged wedding. She volunteers at the Boys and Girls Scouts, Bal Vihar and at her children s school. She is an active member of several South East Asian cultural organizations in St. Louis and volunteers her time to give back to the community.

Most helpful customer reviews

3 of 3 people found the following review helpful.
Hindu Wedding Rituals - Symbolism & Significance
By Srinath N. Bellur
Most Hindu youngsters who grow up in the Western hemisphere undergo a gradual attrition of knowledge regarding their own hoary customs and traditions. Ms. Shubha Subbarao has done an outstanding job in fulfilling a very important need of the South Indian Hindu diaspora in English speaking countries by writing this book. Her book very adequately answers any, and all, questions one may have regarding Hindu wedding ceremonies and the significance of various rituals and traditions associated with it.
This book is very well written. It is also full of beautiful illustrations taken from, several different, real life Hindu wedding ceremonies. Ms Subbarao's book is a must read for couples who are on the threshold of getting married but do not know much about their own traditions & customs. It also makes a great gift item for engagement ceremonies.
Srinath N. Bellur MD.
Memphis, TN

6 of 6 people found the following review helpful.
Thorough, clear information for a non-Hindu
By Elizabeth H. Jakse
When I picked up this book I had no knowledge of the traditions and symbolism of Hindu weddings. The author explains each part of the preparations and actual wedding in an easy-to-understand way which uncomplicates a fairly complicated social event. As a Western Christian I especially enjoyed the commonalities between Hinduism and other religions. If I were planning a Hindu wedding in America I would especially appreciate Shubha's advice on where to buy food and wedding articles and the use of the Internet to help make the planning easier.

See all 2 customer reviews...

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