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Food And Culture

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Food Culture Place

Food  Culture  Place Book
Author : Lori McCarthy,Marsha Tulk
Publisher : Unknown
Release : 2021-10-10
ISBN : 9781989417317
Language : En, Es, Fr & De

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Book Description :

Many homes in Newfoundland still have well-stocked pantries of bottled moose or rabbit, freezers of corned capelin, and eider ducks at the ready, waiting for a special meal. Food, Culture, Place celebrates the land these foods come from and encourages everyone to put more traditional foods back on their plates. Lori McCarthy and Marsha Tulk have been collecting and cooking their way through the wild foods of Newfoundland for decades. This book showcases their experiences and shares the stories they have captured through their work and the people they have met. Through it all runs a deep love of everything that it takes to harvest, hunt, and prepare these foods to be enjoyed. Fish are caught, game hunted, berries and plants foraged. Food is prepared, preserved, and stored. Throughout are recipes for traditional dishes, regional delicacies, and modern preparations for today's home cook.

Cuisine and Culture

Cuisine and Culture Book
Author : Linda Civitello
Publisher : John Wiley & Sons
Release : 2011-03-29
ISBN : 0470403713
Language : En, Es, Fr & De

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Book Description :

An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.

Food is Culture

Food is Culture Book
Author : Massimo Montanari
Publisher : Columbia University Press
Release : 2006
ISBN : 0231137907
Language : En, Es, Fr & De

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Book Description :

Explores the premise that everything having to do with food - its capture, cultivation, preparation, and consumption - represents a cultural act. Provides insights into many patterns of culinary behavior and tradition.

Food Culture in India

Food Culture in India Book
Author : Colleen Taylor Sen
Publisher : Greenwood Publishing Group
Release : 2004
ISBN : 9780313324871
Language : En, Es, Fr & De

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Book Description :

Offers the first comprehensive overview of Indian cuisine.

In Defence of Food

In Defence of Food Book
Author : Michael Pollan
Publisher : Penguin UK
Release : 2008-01-31
ISBN : 0141908513
Language : En, Es, Fr & De

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Book Description :

'A must-read ... satisfying, rich ... loaded with flavour' Sunday Telegraph This book is a celebration of food. By food, Michael Pollan means real, proper, simple food - not the kind that comes in a packet, or has lists of unpronounceable ingredients, or that makes nutritional claims about how healthy it is. More like the kind of food your great-grandmother would recognize. In Defence of Food is a simple invitation to junk the science, ditch the diet and instead rediscover the joys of eating well. By following a few pieces of advice (Eat at a table - a desk doesn't count. Don't buy food where you'd buy your petrol!), you will enrich your life and your palate, and enlarge your sense of what it means to be healthy and happy. It's time to fall in love with food again. For the past twenty years, Michael Pollan has been writing about the places where the human and natural worlds intersect: food, agriculture, gardens, drugs, and architecture. His most recent book, about the ethics and ecology of eating, is The Omnivore's Dilemma, named one of the ten best books of 2006 by the New York Times and the Washington Post. He is also the author of The Botany of Desire, A Place of My Own and Second Nature.

Food and Culture

Food and Culture Book
Author : Carole Counihan,Penny Van Esterik
Publisher : Psychology Press
Release : 1997
ISBN : 9780415917100
Language : En, Es, Fr & De

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Book Description :

This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices.

Food and Culture

Food and Culture Book
Author : Carole Counihan,Penny Van Esterik
Publisher : Routledge
Release : 2013
ISBN : 0415521033
Language : En, Es, Fr & De

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Book Description :

The classic bookthat helped to define and legitimize the field of food and culture studies is now available, with major revisions, in a specially affordable e-book version (978-0-203-07975-1).ee The third edition includes 40 original essays and reprints of previously published classics under 5 Sections: FOUNDATIONS, HEGEMONY AND DIFFERENCE, CONSUMPTION AND EMBODIMENT, FOOD AND GLOBALIZATION, and CHALLENGING, CONTESTING, AND TRANSFORMING THE FOOD SYSTEM. 17 of the 40 articles included are either, new to this edition, rewritten by their original authors, or edited by Counihan and van Esterik.ee A bank of test items applicable to each article in the book is available to instructors interested in selecting this edition for course use. Simply send an e.mail to the publisher at textbooksonline@taylorandfrancis.com

Itadakimasu The Food Culture of Japan

Itadakimasu  The Food Culture of Japan Book
Author : Becky A. Brown
Publisher : Routledge
Release : 2020-12-17
ISBN : 1000288307
Language : En, Es, Fr & De

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Book Description :

Itadakimasu! The Food Culture of Japan is designed as a first- or second-year college course in Japanese culture for students who have little to no background in the Japanese language, culture, literature, or history. Unlike any other culture text, Itadakimasu! offers a unique approach to learning about culture through a country’s cuisine. This account takes students on an exciting journey into the world of Japanese food culture, both past and present, exploring themes such as regional specialties, annual festivals, traditional foodways, prominent tea masters, culinary expressions, restaurant menus, dining etiquette, mealtime customs, and culinary aesthetics. Itadakimasu! also addresses current events in the food industry and agribusiness, health and nutrition, dieting trends, fast food, and international and Western influences. Enhancing this wealth of cultural material are autobiographical essays written by guest contributors and varied literary excerpts featuring food themes across different genres in literature spanning many centuries. Each of the readings is supplemented by general comprehension questions followed by more probing queries calling on critical and analytical thinking to methodically guide students from a cursory understanding of a new culture to reflections on their own experiences and other world cultures. Resources also highlight food-centric films so that students can witness what they are learning about in an authentic cultural context. Furthermore, teachers and students alike can enjoy food tasting labs in the classroom, fostering yet another authentic experience for the students. With the intention of reaching a broad audience of students majoring or minoring in Japanese or Asian Studies, or students learning English as a Foreign Language or English for Specific Purposes, Itadakimasu! could also be useful for composition and conversation courses and the Writing Across the Curriculum series or as a supplement for 'Four Skills' Japanese language courses and introductory Japanese literature offerings. Above all, its multifaceted design with a broad spectrum of self-contained sections welcomes individual teaching styles and preferences. Itadakimasu! paints an appetizing image of Japan’s society with just a dash of culture, a pinch of language, and a taste of literature to tempt the palate of students new to the study of Japan. Meant to enhance the regular curriculum, this innovative approach to learning about Japan suggests that the culinary world can lend an insightful view into a country’s culture. Historical and contemporary foodways are universal elements common to all cultures, making the subject matter inherently relatable. An Instructors Manual containing sample syllabi, learning outcomes, handout templates, study guides, background content and more is available at www.routledge.com/9780367903572.

My Food Your Food

My Food  Your Food Book
Author : Lisa Bullard
Publisher : Lerner Digital ™
Release : 2017-08-01
ISBN : 1512477524
Language : En, Es, Fr & De

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Book Description :

Audisee® eBooks with Audio combine professional narration and text highlighting for an engaging read aloud experience! It's food week in Manuel's class. Each student tells about something special his or her family eats. Manuel learns that families have different food traditions. Some eat noodles with chopsticks. Others use a fork. Some families eat flat bread. Others eat puffy bread. What kind of food will Manuel share with his class? Join him to find out how deliciously different and alike food can be.

Food Media and Contemporary Culture

Food  Media and Contemporary Culture Book
Author : Peri Bradley
Publisher : Springer
Release : 2016-01-26
ISBN : 1137463236
Language : En, Es, Fr & De

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Book Description :

Food, Media and Contemporary Culture is designed to interrogate the cultural fascination with food as the focus of a growing number of visual texts that reveal the deep, psychological relationship that each of us has with rituals of preparing, presenting and consuming food and images of food.

Food Culture in Japan

Food Culture in Japan Book
Author : Michael Ashkenazi,Jeanne Jacob
Publisher : Greenwood Publishing Group
Release : 2003
ISBN : 9780313324383
Language : En, Es, Fr & De

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Book Description :

This timely book satisfies the new interest and taste for Japanese food, providing information on foodstuffs, cooking styles, etiquette, and more.

Food Culture in Spain

Food Culture in Spain Book
Author : F. Xavier Medina
Publisher : Greenwood Publishing Group
Release : 2005
ISBN : 9780313328190
Language : En, Es, Fr & De

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Book Description :

This volume offers an overview of Spanish food and eating habits, taking into account a long and complex history, plus distinctive social, cultural, linguistic, geographic, political and economic characteristics.

Food and Culture

Food and Culture Book
Author : Pamela Goyan Kittler,Kathryn P. Sucher
Publisher : Thomson Brooks/Cole
Release : 2007-06-01
ISBN : 9780495381877
Language : En, Es, Fr & De

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Book Description :

FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. Authors Pamela Goyan Kittler and Kathryn P. Sucher include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, Greeks, Middle Easterners, Asian Indians, and regional Americans.

Edible Identities Food as Cultural Heritage

Edible Identities  Food as Cultural Heritage Book
Author : Ronda L. Brulotte,Michael A. Di Giovine
Publisher : Routledge
Release : 2016-04-29
ISBN : 1317145992
Language : En, Es, Fr & De

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Book Description :

Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In bringing together anthropologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Contributors explore a range of themes, including how food is used to mark insiders and outsiders within an ethnic group; how the same food's meanings change within a particular society based on class, gender or taste; and how traditions are 'invented' for the revitalization of a community during periods of cultural pressure. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terroir,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and foodways through the perspectives of critical heritage studies, this collection productively brings two overlapping but frequently separate theoretical frameworks into conversation.

Urban Food Culture

Urban Food Culture Book
Author : Cecilia Leong-Salobir
Publisher : Springer
Release : 2019-04-02
ISBN : 1137516917
Language : En, Es, Fr & De

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Book Description :

This book explores the food history of twentieth-century Sydney, Shanghai and Singapore within an Asian Pacific network of flux and flows. It engages with a range of historical perspectives on each city’s food and culinary histories, including colonial culinary legacies, restaurants, cafes, street food, market gardens, supermarkets and cookbooks, examining the exchange of goods and services and how the migration of people to the urban centres informed the social histories of the cities’ foodways in the contexts of culinary nationalism, ethnic identities and globalization. Considering the recent food history of the three cities and its complex narrative of empire, trade networks and migration patterns, this book discusses key aspects of each city’s cuisine in the twentieth century, examining the interwoven threads of colonialism and globalization. ​

Abstracts of publications

Abstracts of publications Book
Author : National Science Foundation (U.S.). Division of Intergovernmental Science & Public Technology
Publisher : Unknown
Release : 1975
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Abstracts of publications book written by National Science Foundation (U.S.). Division of Intergovernmental Science & Public Technology, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Culture in Colonial Asia

Food Culture in Colonial Asia Book
Author : Cecilia Leong-Salobir
Publisher : Routledge
Release : 2011-05-03
ISBN : 1136726535
Language : En, Es, Fr & De

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Book Description :

Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants. Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants preparing both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies.

Street Food

Street Food Book
Author : Ryzia De Cassia Vieira Cardoso,Michèle Companion,Stefano Roberto Marras
Publisher : Routledge
Release : 2014-07-17
ISBN : 1317689917
Language : En, Es, Fr & De

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Book Description :

Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history. This volume is one of the first to provide a comprehensive social science perspective on street food, illustrating its immense cultural diversity and economic significance, both in developing and developed countries. Key issues addressed include: policy, regulation and governance of street food and vendors; production and trade patterns ranging from informal subsistence to modern forms of enterprise; the key role played by female vendors; historical roots and cultural meanings of selling and eating food in the street; food safety and nutrition issues. Many chapters provide case studies from specific cities in different regions of the world. These include North America (Atlanta, Philadelphia, Portland, Toronto, Vancouver), Central and South America (Bogota, Buenos Aires, La Paz, Lima, Mexico City, Montevideo, Santiago, Salvador da Bahia), Asia (Bangkok, Dhaka, Penang), Africa (Accra, Abidjan, Bamako, Freetown, Mozambique) and Europe (Amsterdam).

Shifting Food Facts

Shifting Food Facts Book
Author : Alissa Overend
Publisher : Routledge
Release : 2020-11-15
ISBN : 1351000098
Language : En, Es, Fr & De

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Book Description :

This book offers a much-needed reframing of food discourse by presenting alternative ways of thinking about the changing politics of food, eating, and nutrition. It examines critical epistemological questions of how food knowledge comes to be shaped and why we see pendulum swings when it comes to the question of what to eat. As food facts peak and peril in the face of conflicting dietary advice and nutritional evidence, this book situates shifting food truths through a critical analysis of how healthy eating is framed and contested, particularly amid fluctuating truth claims of a “post-truth” culture. It explores what a post-truth epistemological framework can offer critical food and health studies, considers the type of questions this may enable, and looks at what can be gained by relinquishing rigid empirical pursuits of singular dietary truths. In focusing too intently on the separation between food fact and food fiction, the book argues that politically dangerous and epistemically narrow ideas of one way to eat “healthy” or “right” are perpetuated. Drawing on a range of archival materials related to food and health and interviews with registered dietitians, this book offers various examples of shifting food truths, from macro-historical genealogies to contemporary case studies of dairy, wheat, and meat. Providing a rich and innovative analysis, this book offers news ways to think about, and act upon, our increasingly complex food landscapes. It does so by loosening our empirical Western reliance on singular food facts in favour of an articulation of contextual food truths that situate the problems of health as problems of living, not as individualistic problems of eating. It will be of interest to students, scholars, and practitioners working in food studies, food politics, sociology, environmental geography, health, nutrition, and cultural studies.

Food Culture in Southeast Asia

Food Culture in Southeast Asia Book
Author : Penny Van Esterik
Publisher : ABC-CLIO
Release : 2008
ISBN : 0313344191
Language : En, Es, Fr & De

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Book Description :

This richly informative overview encapsulates the diverse peoples and geographies that have produced such popular cuisines.