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Food And Culture

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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 [email protected]

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.

Eating Culture

Eating Culture Book
Author : Gillian Crowther
Publisher : University of Toronto Press
Release : 2013
ISBN : 1442604654
Language : En, Es, Fr & De

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Book Description :

"Humans have an appetite for food, and anthropology - as the study of human beings, their culture, and society - has an interest in the role of food. From ingredients and recipes to meals and menus across time and space, Eating Culture is a highly engaging overview that illustrates the important role that anthropology and anthropologists have played in understanding food. Organized around the sometimes elusive concept of cuisine and the public discourse - on gastronomy, nutrition, sustainability, and culinary skills - that surrounds it, this practical guide to anthropological method and theory brings order and insight to our changing relationship with food."--pub. desc.

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 Southeast Asia

Food Culture in Southeast Asia Book
Author : Penny Van Esterik
Publisher : ABC-CLIO
Release : 2008-08-30
ISBN : 0313344205
Language : En, Es, Fr & De

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Book Description :

Southeast Asian cuisines, such as Thai, have become quite popular in the United States even though immigrant numbers are low. The food is appealing because it is tasty, attractive, and generally healthful, with plentiful vegetables, fish, noodles, and rice. Food Culture in Southeast Asia is a richly informative overview of the food and foodways of the mainland countries including Burma, Thailand, Lao, Vietnam, Cambodia, and Malaysia, and the island countries of Singapore, Brunei, East Timor, Indonesia, and the Philippines. Students and other readers will learn how diverse peoples from diverse geographies feed themselves and the value they place on eating as a material, social, and symbolic act. Chapter 1, Historical Overview, surveys the archaeological and historical evidence concerning mainland Southeast Asia, with emphasis on the Indianized kingdoms of the mainland and the influence of the spice trade on subsequent European colonization. Chapter 2, Major Foods and Ingredients, particularly illuminates the rice culture as the central source of calories and a dominant cultural symbol of feminine nurture plus fish and fermented fish products, local fresh vegetables and herbs, and meat in variable amounts. The Cooking chapter discusses the division of labor in the kitchen, kitchens and their equipment, and the steps in acquiring, processing and preparing food. The Typical Meals chapter approaches typical meals by describing some common meal elements, meal format, and the timing of meals. Typical meals are presented as variations on a common theme, with particular attention to contrasts such as rural-urban and palace-village. Iconic meals and dishes that carry special meaning as markers of ethnic or national identity are also covered. Chapter 6, Eating Out, reviews some of the options for public eating away from home in the region, including the newly developed popularity of Southeast Asian restaurants overseas. The chapter has an urban, middle-class bias, as those are the people who are eating out on a regular basis. The Special Occasions chapter examines ritual events such as feeding the spirits of rice and the ancestors, Buddhist and Muslim rituals involving food, rites of passage, and universal celebrations around the coming of the New Year. The final chapter on diet and health looks at some of the ideologies underlying the relation between food and disease, particularly the humoral system, and then considers the nutritional challenges related to recent changes in local food systems, including food safety.

Asian Cuisines

Asian Cuisines Book
Author : E. N. Anderson,Paul D. Buell,Darra Goldstein
Publisher : Berkshire Publishing Group
Release : 2018-04-30
ISBN : 1614728461
Language : En, Es, Fr & De

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Book Description :

Sushi, kimchi, baklava, and tofu once seemed exotic. These Asian foods have made their way around the world. But how representative are they of their home cuisines? Asian Cuisines: Food Culture from East Asia to Turkey and Afghanistan covers the food history, food culture, and food science of the world’s largest and most diverse continent, not only East, Southeast, and South Asia, but also Central and West Asia, including the countries that straddle Asia and the Middle East. Contributors to Asian Cuisines include renowned scholars E. N. Anderson, Paul D. Buell, and Darra Goldstein. A glossary provides a quick overview of culinary terms specific to the cuisines. Chapters discuss local ingredients and dishes, and look at the connection between food and social, political, economic, and cultural developments. Each article comes with an easy-to-make recipe to give readers a taste of more than a dozen tantalizing and varied cuisines. This compact volume will be valuable in food studies programs and fills a unique spot on the shelf of anyone who loves to explore the meanings and flavors of world cuisines.

Everyone Eats

Everyone Eats Book
Author : E. N. Anderson
Publisher : NYU Press
Release : 2014-02-07
ISBN : 0814760066
Language : En, Es, Fr & De

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Book Description :

Everyone eats, but rarely do we investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat what they do, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era; food’s relationship to religion, medicine, and ethnicity; and offers suggestions on how to end hunger, starvation, and malnutrition. This thoroughly updated Second Edition incorporates the latest food scholarship, most notably recognizing the impact of sustainable eating advocacy and the state of food security in the world today. Anderson also brings more insight than ever before into the historical and scientific underpinnings of our food customs, fleshing this out with fifteen new and original photographs from his own extensive fieldwork. A perennial classic in the anthropology of food, Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.

Food and Cultural Studies

Food and Cultural Studies Book
Author : Bob Ashley,Joanne Hollows,Ben Taylor,Steve Jones
Publisher : Psychology Press
Release : 2004
ISBN : 9780415270380
Language : En, Es, Fr & De

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Book Description :

This book re-examines the interdisciplinary history of food studies from a cultural studies framework, exploring subjects such as food and nation, the gendering of eating in, the phenomenon of TV chefs, vegetarianism, risk and moral panics.

Street Food

Street Food Book
Author : Ryzia De Cássia Vieira Cardoso,Michèle Companion,Stefano Roberto Marras
Publisher : Routledge
Release : 2017-02-07
ISBN : 9781138706491
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).

Food Culture in Great Britain

Food Culture in Great Britain Book
Author : Laura Mason
Publisher : Greenwood Publishing Group
Release : 2004
ISBN : 9780313327988
Language : En, Es, Fr & De

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Book Description :

Presents an overview of the role of cuisine in English culture, including a food history, ingredients, cooking techniques, regional differences, and food for celebrations.

Food Culture in the Pacific Islands

Food Culture in the Pacific Islands Book
Author : Roger Haden
Publisher : ABC-CLIO
Release : 2009
ISBN : 0313344922
Language : En, Es, Fr & De

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Book Description :

Offers individual volumes on a country or regional cuisine for which information is most in demand. These are idel for country studies for student assignments and for enhancing a foodie's cultural knowledge.

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. ​

Food Culture in China

Food Culture in China Book
Author : Jacqueline M. Newman
Publisher : Greenwood Publishing Group
Release : 2004
ISBN : 9780313325816
Language : En, Es, Fr & De

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Book Description :

Presents an overview of the role of cuisine in Chinese culture, including a food history, ingredients, cooking techniques, regional differences, food for celebrations, and the role of diet in Chinese medicine.

Food Culture

Food Culture Book
Author : Kristin Petrie
Publisher : ABDO Publishing Company
Release : 2011-09-01
ISBN : 1617879347
Language : En, Es, Fr & De

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Book Description :

From breakfast to dinner and everything in between, this title will work up adventurous readersÍ appetites with a flavorful look at food culture. Bright, colorful photos will entice readers as they learn about the role food plays in daily life as well as various celebrations, festivals, feasts, and holidays. Readers will also gain an understanding of how folklore, available ingredients, and cooking styles have worked to influence regional specialties and food culture over time. Engaging chapters present tales, traditions, and tasty dishes from around the world and approach eating styles and religious practices, such as fasting, in a straightforward, positive light. Smart sidebars highlight additional opportunities for exploring food culture, while a full-page spread offers ideas from the LetÍs Move! campaign for healthier holiday foods. This title will leave readers feeling hungry for their next food celebration! Bolded glossary terms, phonetic spellings, and an index are included. Checkerboard Library is an imprint of ABDO Publishing Company.

Food and Nutrition

Food and Nutrition Book
Author : Paul Fieldhouse
Publisher : Springer
Release : 1995
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Whilst all people have to eat to live, what they eat is largely determined by their cultural influences. Through developing an appreciation of the central role that food plays in people's lives, professionals concerned with nutrition education may increase both the relevance and effectiveness of what they do. This long awaited second edition focuses on the social and biocultural uses of food in ancient and contemporary societies throughout the world. After an initial chapter which explores the concept of cultural shaping of food choice, subsequent chapters address food ideology, cuisine, social uses of food, and issues such as religion, ethics, myths, taboos, superstitions and mass feeding. Features include special topics about airline food, allopathic dietary systems and recipe repertoires, as well as the most up-to-date research and information in this field. Food and Nutrition will be an invaluable resource for all professionals and students in health related disciplines, such as dietetics, nutrition, nursing and health education.

Ethnic American Food Today

Ethnic American Food Today Book
Author : Lucy M. Long
Publisher : Rowman & Littlefield
Release : 2015-07-17
ISBN : 1442227311
Language : En, Es, Fr & De

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Book Description :

Ethnic American Food Today is the first encyclopedia to illuminate the variety and complexity of ethnic food cultures in this country and to address their place within the larger American culture.

The Essence of Japanese Cuisine

The Essence of Japanese Cuisine Book
Author : Michael Ashkenazi,Jeanne Jacob,Michael Ashkenazi Michael Ashkenazi
Publisher : Routledge
Release : 2013-10-11
ISBN : 113681549X
Language : En, Es, Fr & De

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Book Description :

The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.

Food and Culture

Food and Culture Book
Author : Carole Counihan,Penny Van Esterik,Alice Julier
Publisher : Unknown
Release : 2018-11-26
ISBN : 9781138930575
Language : En, Es, Fr & De

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Book Description :

This innovative and global best-seller helped establish food studies courses throughout the social sciences and humanities when it was first published in 1997. The fourth edition of Food and Culture contains favorite articles from earlier editions and several new pieces on food politics, globalism, agriculture, and race and gender identity.

Food Culture and Identity in Germany s Century of War

Food  Culture and Identity in Germany s Century of War Book
Author : Heather Merle Benbow,Heather R. Perry
Publisher : Springer Nature
Release : 2019-11-18
ISBN : 3030271382
Language : En, Es, Fr & De

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Book Description :

Even in the harsh conditions of total war, food is much more than a daily necessity, however scarce—it is social glue and an identity marker, a form of power and a weapon of war. This collection examines the significance of food and hunger in Germany’s turbulent twentieth century. Food-centered perspectives and experiences “from below” reveal the social, cultural and political consequences of three conflicts that defined the twentieth century: the First and Second World Wars and the ensuing global Cold War. Emerging and established scholars examine the analytical salience of food in the context of twentieth-century Germany while pushing conventional temporal frameworks and disciplinary boundaries. Together, these chapters interrogate the ways in which deeper studies of food culture in Germany can shed new light on old wars.

The Bloomsbury Handbook of Food and Popular Culture

The Bloomsbury Handbook of Food and Popular Culture Book
Author : Kathleen Lebesco,Peter Naccarato
Publisher : Bloomsbury Publishing
Release : 2017-12-14
ISBN : 147429622X
Language : En, Es, Fr & De

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Book Description :

The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades. The Bloomsbury Handbook of Food and Popular Culture offers an authoritative, comprehensive overview of and introduction to this growing field of research. Bringing together over 20 original essays from leading experts, including Amy Bentley, Deborah Lupton, Fabio Parasecoli, and Isabelle de Solier, its impressive breadth and depth serves to define the field of food and popular culture. Divided into four parts, the book covers: - Media and Communication; including film, television, print media, the Internet, and emerging media - Material Cultures of Eating; including eating across the lifespan, home cooking, food retail, restaurants, and street food - Aesthetics of Food; including urban landscapes, museums, visual and performance arts - Socio-Political Considerations; including popular discourses around food science, waste, nutrition, ethical eating, and food advocacy Each chapter outlines key theories and existing areas of research whilst providing historical context and considering possible future developments. The Editors' Introduction by Kathleen LeBesco and Peter Naccarato, ensures cohesion and accessibility throughout. A truly interdisciplinary, ground-breaking resource, this book makes an invaluable contribution to the study of food and popular culture. It will be an essential reference work for students, researchers and scholars in food studies, film and media studies, communication studies, sociology, cultural studies, and American studies.