Food and Culture

Food and Culture
Author: Carole Counihan,Penny Van Esterik
Publsiher: Routledge
Total Pages: 631
Release: 2013
ISBN 10: 0415521033
ISBN 13: 9780415521031
Language: EN, FR, DE, ES & NL

Food and Culture Book Review:

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]

Cuisine and Culture

Cuisine and Culture
Author: Linda Civitello
Publsiher: John Wiley & Sons
Total Pages: 448
Release: 2011-03-29
ISBN 10: 0470403713
ISBN 13: 9780470403716
Language: EN, FR, DE, ES & NL

Cuisine and Culture Book Review:

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 Culture in India

Food Culture in India
Author: Colleen Taylor Sen
Publsiher: Greenwood Publishing Group
Total Pages: 197
Release: 2004
ISBN 10: 9780313324871
ISBN 13: 0313324875
Language: EN, FR, DE, ES & NL

Food Culture in India Book Review:

Offers the first comprehensive overview of Indian cuisine.

Food is Culture

Food is Culture
Author: Massimo Montanari
Publsiher: Columbia University Press
Total Pages: 149
Release: 2006
ISBN 10: 0231137907
ISBN 13: 9780231137904
Language: EN, FR, DE, ES & NL

Food is Culture Book Review:

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.

Everyone Eats

Everyone Eats
Author: E. N. Anderson
Publsiher: NYU Press
Total Pages: 362
Release: 2014-02-07
ISBN 10: 0814789161
ISBN 13: 9780814789162
Language: EN, FR, DE, ES & NL

Everyone Eats Book Review:

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 Culture

Food and Culture
Author: Pamela Goyan Kittler,Kathryn Sucher,Marcia Nelms
Publsiher: Nelson Education
Total Pages: 560
Release: 2011-08-22
ISBN 10: 1285225619
ISBN 13: 9781285225616
Language: EN, FR, DE, ES & NL

Food and Culture Book Review:

FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current 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. The authors 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, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Food Culture in Southeast Asia

Food Culture in Southeast Asia
Author: Penny Van Esterik
Publsiher: ABC-CLIO
Total Pages: 141
Release: 2008
ISBN 10: 0313344191
ISBN 13: 9780313344190
Language: EN, FR, DE, ES & NL

Food Culture in Southeast Asia Book Review:

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

Food Genes and Culture

Food  Genes  and Culture
Author: Gary Paul Nabhan
Publsiher: Island Press
Total Pages: 248
Release: 2013-09-24
ISBN 10: 1610914937
ISBN 13: 9781610914932
Language: EN, FR, DE, ES & NL

Food Genes and Culture Book Review:

Vegan, low fat, low carb, slow carb: Every diet seems to promise a one-size-fits-all solution to health. But they ignore the diversity of human genes and how they interact with what we eat. In Food, Genes, and Culture, renowned ethnobotanist Gary Nabhan shows why the perfect diet for one person could be disastrous for another. If your ancestors were herders in Northern Europe, milk might well provide you with important nutrients, whereas if you're Native American, you have a higher likelihood of lactose intolerance. If your roots lie in the Greek islands, the acclaimed Mediterranean diet might save your heart; if not, all that olive oil could just give you stomach cramps. Nabhan traces food traditions around the world, from Bali to Mexico, uncovering the links between ancestry and individual responses to food. The implications go well beyond personal taste. Today's widespread mismatch between diet and genes is leading to serious health conditions, including a dramatic growth over the last 50 years in auto-immune and inflammatory diseases. Readers will not only learn why diabetes is running rampant among indigenous peoples and heart disease has risen among those of northern European descent, but may find the path to their own perfect diet.

Eating Culture

Eating Culture
Author: Gillian Crowther
Publsiher: University of Toronto Press
Total Pages: 384
Release: 2018-05-15
ISBN 10: 1487593317
ISBN 13: 9781487593315
Language: EN, FR, DE, ES & NL

Eating Culture Book Review:

From ingredients and recipes to meals and menus across time and space, this highly engaging overview illustrates the important roles that anthropology and anthropologists play in understanding food and its key place in the study of culture. The new edition, now in full colour, introduces discussions about nomadism, commercializing food, food security, and ethical consumption, including treatment of animals and the long-term environmental and health consequences of meat consumption. New feature boxes offer case studies and exercises to help highlight anthropological methods and approaches, and each chapter includes a further reading section. By considering the concept of cuisine and public discourse, Eating Culture brings order and insight to our changing relationship with food.

Food and Culture

Food and Culture
Author: Pamela Goyan Kittler,Kathryn P. Sucher,Marcia Nelms
Publsiher: Cengage Learning
Total Pages: 560
Release: 2011-08-22
ISBN 10: 0538734973
ISBN 13: 9780538734974
Language: EN, FR, DE, ES & NL

Food and Culture Book Review:

FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current 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. The authors 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, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Food Culture in Japan

Food Culture in Japan
Author: Michael Ashkenazi,Jeanne Jacob
Publsiher: Greenwood Publishing Group
Total Pages: 207
Release: 2003
ISBN 10: 9780313324383
ISBN 13: 0313324387
Language: EN, FR, DE, ES & NL

Food Culture in Japan Book Review:

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

Food Culture in the Mediterranean

Food Culture in the Mediterranean
Author: Carol Helstosky
Publsiher: Greenwood Publishing Group
Total Pages: 189
Release: 2009
ISBN 10: 0313346267
ISBN 13: 9780313346262
Language: EN, FR, DE, ES & NL

Food Culture in the Mediterranean Book Review:

This one-stop source provides the broadest possible understanding of food culture throughout the region, from the Europe Mediterranean to the North African and Levant Mediterranean.

Food Culture in France

Food Culture in France
Author: Julia Abramson
Publsiher: Greenwood Publishing Group
Total Pages: 197
Release: 2007
ISBN 10: 9780313327971
ISBN 13: 0313327971
Language: EN, FR, DE, ES & NL

Food Culture in France Book Review:

This provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace.

Eating Culture

Eating Culture
Author: Gillian Crowther
Publsiher: University of Toronto Press
Total Pages: 360
Release: 2013-09-26
ISBN 10: 1442604670
ISBN 13: 9781442604674
Language: EN, FR, DE, ES & NL

Eating Culture Book Review:

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.

Food Culture in Italy

Food Culture in Italy
Author: Fabio Parasecoli
Publsiher: Greenwood Publishing Group
Total Pages: 229
Release: 2004
ISBN 10: 9780313327261
ISBN 13: 0313327262
Language: EN, FR, DE, ES & NL

Food Culture in Italy Book Review:

Looks at how Italians view food in everyday life, discussing cultural and social aspects as well as health issues.

Food and Cultural Studies

Food and Cultural Studies
Author: Bob Ashley,Ben Taylor,Joanne Hollows,Steve Jones
Publsiher: Psychology Press
Total Pages: 240
Release: 2004
ISBN 10: 9780415270380
ISBN 13: 0415270383
Language: EN, FR, DE, ES & NL

Food and Cultural Studies Book Review:

"Food and Cultural Studies" re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity.

Teaching Food and Culture

Teaching Food and Culture
Author: Candice Lowe Swift,Richard R Wilk
Publsiher: Left Coast Press
Total Pages: 213
Release: 2015-06-30
ISBN 10: 1629581275
ISBN 13: 9781629581279
Language: EN, FR, DE, ES & NL

Teaching Food and Culture Book Review:

A group of experienced, innovative teachers explore methods of teaching about food and using food to teach the basics of various disciplines.

In Defence of Food

In Defence of Food
Author: Michael Pollan
Publsiher: Penguin UK
Total Pages: 256
Release: 2008-01-31
ISBN 10: 0141908513
ISBN 13: 9780141908519
Language: EN, FR, DE, ES & NL

In Defence of Food Book Review:

'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 Culture in Spain

Food Culture in Spain
Author: F. Xavier Medina
Publsiher: Greenwood Publishing Group
Total Pages: 169
Release: 2005
ISBN 10: 9780313328190
ISBN 13: 0313328196
Language: EN, FR, DE, ES & NL

Food Culture in Spain Book Review:

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 Culture in the Caribbean

Food Culture in the Caribbean
Author: Lynn Marie Houston
Publsiher: Greenwood Publishing Group
Total Pages: 166
Release: 2005
ISBN 10: 9780313327643
ISBN 13: 0313327645
Language: EN, FR, DE, ES & NL

Food Culture in the Caribbean Book Review:

Understand the diverse Caribbean cultures and their history through their foodstuffs, cooking, typical meals, celebrations, and diet and health.