Food  Culture  Place Book
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From 1 Global Ratings

Food Culture Place

  • Author : Lori McCarthy
  • Publisher :
  • Date : 2021-10-10
  • Category :
  • Pages : 212
  • ISBN : 1989417310

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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 is Culture Book

Food is Culture

  • Author : Massimo Montanari
  • Publisher : Columbia University Press
  • Date : 2006
  • Category : Cooking
  • Pages : 149
  • ISBN : 9780231137904

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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.

Cuisine and Culture Book
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From 1 Global Ratings

Cuisine and Culture

  • Author : Linda Civitello
  • Publisher : John Wiley & Sons
  • Date : 2011-03-29
  • Category : Cooking
  • Pages : 448
  • ISBN : 9780470403716

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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 Book

Food Culture in India

  • Author : Colleen Taylor Sen
  • Publisher : Greenwood Publishing Group
  • Date : 2004
  • Category : Social Science
  • Pages : 197
  • ISBN : 0313324875

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Offers the first comprehensive overview of Indian cuisine.

Food and Culture Book

Food and Culture

  • Author : Carole Counihan
  • Publisher : Psychology Press
  • Date : 1997
  • Category : Social Science
  • Pages : 438
  • ISBN : 0415917107

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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.

In Defence of Food Book
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From 102 Global Ratings

In Defence of Food

  • Author : Michael Pollan
  • Publisher : Penguin UK
  • Date : 2008-01-31
  • Category : Health & Fitness
  • Pages : 256
  • ISBN : 9780141908519

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'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 Book
Stars 5
From 1 Global Ratings

Food and Culture

  • Author : Carole Counihan
  • Publisher : Routledge
  • Date : 2013
  • Category : Social Science
  • Pages : 631
  • ISBN : 9780415521031

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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 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]

My Food  Your Food Book

My Food Your Food

  • Author : Lisa Bullard
  • Publisher : Lerner Digital ™
  • Date : 2017-08-01
  • Category : Juvenile Fiction
  • Pages : 24
  • ISBN : 9781512477528

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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.

Urban Food Culture Book

Urban Food Culture

  • Author : Cecilia Leong-Salobir
  • Publisher : Springer
  • Date : 2019-04-02
  • Category : Social Science
  • Pages : 256
  • ISBN : 9781137516916

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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 Spain Book

Food Culture in Spain

  • Author : F. Xavier Medina
  • Publisher : Greenwood Publishing Group
  • Date : 2005
  • Category : Social Science
  • Pages : 169
  • ISBN : 0313328196

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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 Japan Book

Food Culture in Japan

  • Author : Michael Ashkenazi
  • Publisher : Greenwood Publishing Group
  • Date : 2003
  • Category : Social Science
  • Pages : 207
  • ISBN : 0313324387

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

Itadakimasu  The Food Culture of Japan Book

Itadakimasu The Food Culture of Japan

  • Author : Becky A. Brown
  • Publisher : Routledge
  • Date : 2020-12-17
  • Category : Foreign Language Study
  • Pages : 212
  • ISBN : 9781000288308

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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 lang

Edible Identities  Food as Cultural Heritage Book

Edible Identities Food as Cultural Heritage

  • Author : Ronda L. Brulotte
  • Publisher : Routledge
  • Date : 2016-04-29
  • Category : Social Science
  • Pages : 252
  • ISBN : 9781317145998

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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.

Food  Media and Contemporary Culture Book

Food Media and Contemporary Culture

  • Author : Peri Bradley
  • Publisher : Springer
  • Date : 2016-01-26
  • Category : Social Science
  • Pages : 274
  • ISBN : 9781137463234

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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.

Street Food Book

Street Food

  • Author : Ryzia De Cassia Vieira Cardoso
  • Publisher : Routledge
  • Date : 2014-07-17
  • Category : Social Science
  • Pages : 300
  • ISBN : 9781317689911

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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).