Food Culture Place

Food  Culture  Place
Author: Lori McCarthy,Marsha Tulk
Publsiher: Unknown
Total Pages: 212
Release: 2021-10-10
ISBN 10: 9781989417317
ISBN 13: 1989417310
Language: EN, FR, DE, ES & NL

Food Culture Place Book Review:

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.

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 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.

Food and Culture

Food and Culture
Author: Carole Counihan,Penny Van Esterik
Publsiher: Psychology Press
Total Pages: 424
Release: 1997
ISBN 10: 9780415917100
ISBN 13: 0415917107
Language: EN, FR, DE, ES & NL

Food and Culture Book Review:

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 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.

Teaching Food and Culture

Teaching Food and Culture
Author: Candice Lowe Swift,Richard R Wilk
Publsiher: Routledge
Total Pages: 213
Release: 2016-07-01
ISBN 10: 1315419394
ISBN 13: 9781315419398
Language: EN, FR, DE, ES & NL

Teaching Food and Culture Book Review:

With the rapid growth and interest in food studies around the U.S. and globally, the original essays in this one-of-a-kind volume aid instructors in expanding their teaching to include both the latest scholarship and engage with public debate around issues related to food. The chapters represent the product of original efforts to develop ways to teach both with and about food in the classroom, written by innovative instructors who have successfully done so. It would appeal to community college and university instructors in anthropology and social science disciplines who currently teach or want to develop food-related courses. This book -illustrates the creative ways that college instructors have tackled teaching about food and used food as an instructional device;-aims to train the next generation of food scholars to deal with the complex problems of feeding an ever-increasing population -contains an interview with Sidney Mintz, the most influential anthropologist shaping the study of food

Food and Nutrition

Food and Nutrition
Author: Paul Fieldhouse
Publsiher: Springer
Total Pages: 253
Release: 2013-12-14
ISBN 10: 1489932569
ISBN 13: 9781489932563
Language: EN, FR, DE, ES & NL

Food and Nutrition Book Review:

As someone who was trained in the clinical sdentific tradition it took me several years to start to appreciate that food was more than a collection of nutrients, and that most people did not make their choices of what to eat on the biologically rational basis of nutritional composition. This realiza tion helped tobring me to an understanding of why people didn't always eat what (I believed) was good for them, and why the patients I had seen in hospital as often as not had failed to follow the dietary advice I had so confidently given. When I entered the field of health education I quickly discovered the farnaus World Health Organization definition of health as being a state of complete physical, mental and social well-being, and not merely the absence of disease. Health was a triangle -and I had been guilty of virtu ally ignoring two sides of that triangle. As I became involved in practical nutrition education initiatives the deficiencies of an approach based on giving information about nutrition and physical health became more and more apparent. The children whom I saw in schools knew exactly what to say when asked to describe a nutritious diet: they could recite the food guide and list rich sources of vitamins and minerals; but none of this intellectual knowledge was reflected in their own actual eating habits.

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.

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 and Politics in the Baltic States

Food Culture and Politics in the Baltic States
Author: Diana Mincyte,Ulrike Plath
Publsiher: Routledge
Total Pages: 136
Release: 2018-11-09
ISBN 10: 1351788035
ISBN 13: 9781351788038
Language: EN, FR, DE, ES & NL

Food Culture and Politics in the Baltic States Book Review:

This book focuses on food culture and politics in three Baltic States: Estonia, Latvia, and Lithuania. In popular and scholarly writings, the Baltic states are often seen as a meat-and-potatoes kind of place, inferior to sophisticated cuisines of the West and exotic diets in the East. Such views stem from the long intellectual tradition that focuses on political and cultural centers as sources of progress. But, as a new generation of writers has argued, in order to fully grasp the ongoing cultural and political changes, we need to shift the focus from capital cities such as Paris, Berlin, Rome, or Moscow to everyday life in borderland regions that are primary arenas where such transformations unfold. Building on this perspective, chapters featured in this book examine how identities were negotiated through the implementation of new food laws, how tastes were reinvented during imperial encounters, and how ethnic and class boundaries were both maintained and transgressed in Baltic kitchens over the course of the twentieth and early twenty-first centuries. In so doing, the book not only explores culinary practices across the region, but also offers a new vantage point for understanding everyday life and the entanglement between nature and culture in modern Europe. This book was originally published as a special issue of the Journal of Baltic Studies.

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 Germany

Food Culture in Germany
Author: Ursula Heinzelmann
Publsiher: ABC-CLIO
Total Pages: 232
Release: 2008-06-30
ISBN 10: 0313344957
ISBN 13: 9780313344954
Language: EN, FR, DE, ES & NL

Food Culture in Germany Book Review:

The grown-up Germany of today is able to explore its cultural identity, including its food culture. For some years now, German food has seen a return to regionalism, and beloved traditional dishes have been rediscovered and revived, counteracting to some extent the effects of globalization and industrialization. As well, a host of new culinary traditions brought in with new immigrants makes for an exciting food scene. Food Culture in Germany, written by a native Berliner, is destined to become a classic as the best source in English for a thorough and up-to-date understanding of Germans and their food—the history, foodstuffs, cooking, special occasions, lifestyle eating habits, and diet and health. The Historical Overview chapter takes the reader on a culinary tour from ancient times through the Holy Roman Empire to the Lebensraum of Hitler and on to reunification of the two Germanys until today's return to normalcy. Chapter 2, Major Foods and Ingredients, highlights the classic German staples. Chapter 3, Cooking, discusses the family and gender dynamics plus cooking techniques and utensils, the German kitchen, and the professional chef as media figure phenomenon. The Typical Meals chapter gives an in-depth insider's look at how and what Germans eat today. Chapter 5, Eating Out, describes the wide range of opportunities for eating out, from grabbing Currywurst on the street, to lunching in office and school cafeterias, to meeting friends for coffee and cake at the Konditerei. German holidays and special occasions are elaborated on in the context of more secular and younger influences in Chapter 6. Chapter 7 covers the German diet and the strong interest in health in the country, with its holistic roots. Food safety, a big topic in Europe today, is also discussed at length. An introduction, chronology, glossary, resource guide, selected bibliography, and illustrations complete this outstanding resource.

Abstracts of Publications

Abstracts of Publications
Author: National Science Foundation (U.S.). Division of Intergovernmental Science & Public Technology
Publsiher: Unknown
Total Pages: 135
Release: 1967
ISBN 10: 1928374650XXX
ISBN 13: COLUMBIA:CU16708113
Language: EN, FR, DE, ES & NL

Abstracts of Publications Book Review:

Summarizes the publications that have resulted from the activities that have been sponsored in State and local governments and in technologically-oriented institutions around the country in the Intergovernmental Science Program.

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.

Street Food

Street Food
Author: Ryzia De Cassia Vieira Cardoso,Michèle Companion,Stefano Roberto Marras
Publsiher: Routledge
Total Pages: 300
Release: 2014-07-17
ISBN 10: 1317689917
ISBN 13: 9781317689911
Language: EN, FR, DE, ES & NL

Street Food Book Review:

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).

Asian Cuisines

Asian Cuisines
Author: E. N. Anderson,Paul D. Buell,Darra Goldstein
Publsiher: Berkshire Publishing Group
Total Pages: 150
Release: 2018-04-30
ISBN 10: 1614728461
ISBN 13: 9781614728467
Language: EN, FR, DE, ES & NL

Asian Cuisines Book Review:

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.

Culture Environment and Food to Prevent Vitamin A Deficiency

Culture  Environment and Food to Prevent Vitamin A Deficiency
Author: Harriet V. Kuhnlein,Gretel H. Pelto,International Development Research Centre (Canada),International Nutrition Foundation for Developing Countries
Publsiher: IDRC
Total Pages: 205
Release: 1997
ISBN 10: 088936768X
ISBN 13: 9780889367685
Language: EN, FR, DE, ES & NL

Culture Environment and Food to Prevent Vitamin A Deficiency Book Review:

Culture, Environment, and Food to Prevent Vitamin A Deficiency

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: 9780538734974
ISBN 13: 0538734973
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.

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.