Author : Carole Counihan
Genre : Social Science
Publisher : Routledge
ISBN : 9780415521031
Type book : PDF, Epub, Kindle and Mobi
File Download : 650 page

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.

Author : Linda Civitello
Genre : Cooking
Publisher : John Wiley & Sons
ISBN : 9780470403716
Type book : PDF, Epub, Kindle and Mobi
File Download : 448 page

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.

Author : Carole Counihan
Genre : Social Science
Publisher : Psychology Press
ISBN : 0415917107
Type book : PDF, Epub, Kindle and Mobi
File Download : 438 page

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.

Author : Lori McCarthy
Genre :
Publisher :
ISBN : 1989417310
Type book : PDF, Epub, Kindle and Mobi
File Download : 212 page

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.

Author : Michael Ashkenazi
Genre : Cooking
Publisher : ABC-CLIO
ISBN : 9781440866869
Type book : PDF, Epub, Kindle and Mobi
File Download : 227 page

This volume explores cuisine in Israel, including the country's food culture history, important dishes, current food issues, and more. The evolution of Israeli food has been dependent on three major variables: the geography and climate of Israel, its ethnic mix and ethnic history (including religious influences, non-Jewish communities, and heavy immigration from around the world), and technical innovation that has enabled Israel to become a leader in agricultural technology. This book provides a comprehensive picture of Israeli food culture in the twenty-first century, examined on the basis of the various influences that created this particular culture. Such influences include the lengthy food history that can be traced to prehistory, including data from the Bible and Koran and archaeological evidence; as well as contemporary food practices that have emerged as a mix of influences from different ethnic groups. Modern Israeli food practices are the result of the sway of European, Middle Eastern, and other cultures, creating a cuisine that is marked by its blends. Main topics are accompanied by easy-to-follow recipes. The book serves as an introduction to daily life in Israel as well as the evolution of food practices in a relatively new country. Provides the reader with an overview of food as one aspect of Israeli culture Serves as a sample case of food culture analysis Discusses the food not only of the Jewish majority groups but also that of non-Jewish and Jewish minority groups and their mutual influences Notes the influences of two central institutions in Israeli society: conscript service in the army and collective food practices Provides readers with an understanding of the problems and benefits of Israeli food and how they are dealt with officially, technically, and unofficially Illustrates the discussion with local recipes

Author : Solomon H. Katz
Genre : Food
Publisher :
ISBN : 0684805685
Type book : PDF, Epub, Kindle and Mobi
File Download : 614 page

Author : Michael Ashkenazi
Genre : Social Science
Publisher : Greenwood Publishing Group
ISBN : 0313324387
Type book : PDF, Epub, Kindle and Mobi
File Download : 240 page

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

Author : Pamela Goyan Kittler
Genre : Food habits
Publisher : Thomson Brooks/Cole
ISBN : 049538187X
Type book : PDF, Epub, Kindle and Mobi
File Download : 544 page

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.

Author : Jonathan Schorsch
Genre : Social Science
Publisher : Springer
ISBN : 9783319717067
Type book : PDF, Epub, Kindle and Mobi
File Download : 121 page

This book explores the cultural and religious politics of the contemporary food movement, starting from the example of Jewish foodies, their zeal for pig (forbidden by Jewish law), and their talk about why ignoring traditional precepts around food is desirable. Focusing on the work of Michael Pollan, Jonathan Schorsch questions the modernist, materialist, and rationalist worldview of many foodies and discusses their lack of attention to culture, tradition, and religion.

Author : Megan J. Elias
Genre : History
Publisher : University of Pennsylvania Press
ISBN : 9780812294033
Type book : PDF, Epub, Kindle and Mobi
File Download : 304 page

What is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A close look at these foods and the recipes behind them unearths a vivid map of American foodways: how Americans thought about food, how they described it, and what foods were in and out of style at different times. In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in the late nineteenth century, the Francophilia of the 1940s, countercultural cooking in the 1970s, and today's cult of locally sourced ingredients, she reveals that what we read about food influences us just as much as what we taste. Examining a wealth of fascinating archival material—and rediscovering several all-American culinary delicacies and oddities in the process—Elias explores the role words play in the creation of taste on both a personal and a national level. From Fannie Farmer to The Joy of Cooking to food blogs, she argues, American cookbook writers have commented on national cuisine while tempting their readers to the table. By taking cookbooks seriously as a genre and by tracing their genealogy, Food on the Page explains where contemporary assumptions about American food came from and where they might lead.