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The Book Food and Culture
The Author Carole Counihan
The Publisher Routledge
Release Date2013
Genre Social Science
Pages 631
ISBN 9780415521031
Language English, Spanish, And French

READING: 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 textbooksonline@taylorandfrancis.com


The Book Food and Culture
The Author Kathryn P. Sucher
The Publisher Cengage Learning
Release Date2016-01-01
Genre Health & Fitness
Pages 560
ISBN 9781305886872
Language English, Spanish, And French

READING: 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.


The Book Everyone Eats
The Author E. N. Anderson
The Publisher NYU Press
Release Date2014-02-07
Genre Social Science
Pages 362
ISBN 9780814789162
Language English, Spanish, And French

READING: 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.


The Book Cuisine and Culture
The Author Linda Civitello
The Publisher John Wiley & Sons
Release Date2011-03-29
Genre Cooking
Pages 436
ISBN 9780470403716
Language English, Spanish, And French

READING: 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, this third edition of Cuisine and Culture presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food.


The Book Food and culture in America
The Author Pamela Goyan Kittler
The Publisher
Release Date1998
Genre Medical
Pages 535
ISBN UCSC:32106012368418
Language English, Spanish, And French
The Book The Essence of Japanese Cuisine
The Author Michael Ashkenazi
The Publisher Routledge
Release Date2013-10-11
Genre Social Science
Pages 252
ISBN 9781136815492
Language English, Spanish, And French

READING: 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.


The Book Let the Meatballs Rest and Other Stories about Food and Culture
The Author Massimo Montanari
The Publisher Columbia University Press
Release Date2012
Genre Cooking
Pages 178
ISBN 9780231157322
Language English, Spanish, And French

READING: Let the Meatballs Rest: And Other Stories About Food and Culture (Arts & Traditions of the Table: Perspectives on Culinary History)


The Book Food and Cultural Studies
The Author Bob Ashley
The Publisher Psychology Press
Release Date2004
Genre Art
Pages 240
ISBN 0415270383
Language English, Spanish, And French

READING: 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.


The Book Sweet Treats around the World An Encyclopedia of Food and Culture
The Author Timothy G. Roufs
The Publisher ABC-CLIO
Release Date2014-07-29
Genre Cooking
Pages 623
ISBN 9781610692212
Language English, Spanish, And French

READING: From apple pie to baklava, cannoli to gulab jamun, sweet treats have universal appeal in countries around the world. This encyclopedia provides a comprehensive look at global dessert culture. • Discusses iconic desserts and sweet treats in their cultural and historical contexts in North and Latin America; the Caribbean; Europe; North Africa and the Middle East; Sub-Saharan Africa; Central, South, and East Asia; and the Pacific • Feeds into the World Geography database and allows students of geography, social studies, language, and anthropology to examine cultural trends and make cross-cultural connections • Looks at regional desserts across the United States • Includes a selection of contributed family recipes from around the world to provide hands-on learning • Features sidebars of interesting, fun facts and anecdotes relating to desserts and sweet treats


The Book Good to Eat
The Author Marvin Harris
The Publisher Waveland Press
Release Date1998-07-02
Genre Social Science
Pages 289
ISBN 9781478608929
Language English, Spanish, And French

READING: Why are human food habits so diverse? Why do Americans recoil at the thought of dog meat? Jews and Moslems, pork? Hindus, beef? Why do Asians abhor milk? In Good to Eat, best-selling author Marvin Harris leads readers on an informative detective adventure to solve the worlds major food puzzles. He explains the diversity of the worlds gastronomic customs, demonstrating that what appear at first glance to be irrational food tastes turn out really to have been shaped by practical, economic, or political necessity. In addition, his smart and spirited treatment sheds wisdom on such topics as why there has been an explosion in fast food, why history indicates that its bad to eat people but good to kill them, and why children universally reject spinach. Good to Eat is more than an intellectual adventure in food for thought. It is a highly readable, scientifically accurate, and fascinating work that demystifies the causes of myriad human cultural differences.


The Book Teaching Food and Culture
The Author Candice Lowe Swift
The Publisher Routledge
Release Date2016-07-01
Genre Social Science
Pages 213
ISBN 9781315419404
Language English, Spanish, And French

READING: 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


The Book Food Medicine and the Quest for Good Health
The Author Nancy N. Chen
The Publisher Columbia University Press
Release Date2009
Genre Health & Fitness
Pages 128
ISBN 0231134843
Language English, Spanish, And French

READING: What we eat, how we eat, where we eat, and when we eat are deeply embedded cultural practices. Eating is also related to how we medicate. The multimillion-dollar diet industry offers advice on how to eat for a better body and longer life, and avoiding harmful foods (or choosing healthy ones) is considered separate from consuming medicine--another multimillion-dollar industry. In contrast, most traditional medical systems view food as inseparable from medicine and regard medicinal foods as the front line of healing. Drawing on medical texts and food therapy practices from around the world and throughout history, Nancy N. Chen locates old and new crossovers between food and medicine in different social and cultural contexts. The consumption of spices, sugar, and salt was once linked to specific healing properties, and trade in these commodities transformed not just the political economy of Europe, Asia, and the New World but local tastes and food practices as well. Today's technologies are rapidly changing traditional attitudes toward food, enabling the cultivation of new admixtures, such as nutraceuticals and genetically modified food, that link food to medicine in novel ways. Chen considers these developments against the evolving food regimes of the diet industry in order to build a framework for understanding diet as individual practice, social prescription, and political formation.


The Book Food and Nutrition
The Author Paul Fieldhouse
The Publisher Springer
Release Date2013-12-14
Genre Social Science
Pages 253
ISBN 9781489932563
Language English, Spanish, And French

READING: 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.


The Book Food and Culture
The Author CTI Reviews
The Publisher Cram101 Textbook Reviews
Release Date2016-10-16
Genre Education
Pages 70
ISBN 9781467281959
Language English, Spanish, And French

READING: Facts101 is your complete guide to Food and Culture. In this book, you will learn topics such as as those in your book plus much more. With key features such as key terms, people and places, Facts101 gives you all the information you need to prepare for your next exam. Our practice tests are specific to the textbook and we have designed tools to make the most of your limited study time.


The Book Street Food around the World An Encyclopedia of Food and Culture
The Author Bruce Kraig
The Publisher ABC-CLIO
Release Date2013-09-09
Genre Cooking
Pages 504
ISBN 9781598849554
Language English, Spanish, And French

READING: In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. • Presents an international survey of street foods in representative countries and regions that includes interesting facts and recipe to illustrate many of them • Supplies the historical and environmental background of the country's street food • Includes sidebars with fun facts and statistics about street foods • Provides highly useful information for students studying geography and for travelers


The Book Encyclopedia of Food and Culture Acceptance to Food politics
The Author Solomon H. Katz
The Publisher Macmillan Reference USA
Release Date2003
Genre Social Science
Pages 691
ISBN 0684805650
Language English, Spanish, And French

READING: A three-volume survey of food and its place in human culture and society, presented through 600 alphabetically sorted entries. Features multidisciplinary coverage of such topics as comfort food, ethnicity and food, medieval banquets, and nutrient composition, among many others. Includes photographs, illustrations, sidebars, recipes, menus, and timelines. For students and general readers.


The Book Food for Thought
The Author Lawrence C. Rubin
The Publisher McFarland
Release Date2014-01-10
Genre Social Science
Pages 315
ISBN 9780786451517
Language English, Spanish, And French

READING: Historically, few topics have attracted as much scholarly, professional, or popular attention as food and eating—as one might expect, considering the fundamental role of food in basic human survival. Almost daily, a new food documentary, cooking show, diet program, food guru, or eating movement arises to challenge yesterday’s dietary truths and the ways we think about dining. This work brings together voices from a wide range of disciplines, providing a fascinating feast of scholarly perspectives on food and eating practices, contemporary and historic, local and global. Nineteen essays cover a vast array of food-related topics, including the ever-increasing problems of agricultural globalization, the contemporary mass-marketing of a formerly grassroots movement for organic food production, the Food Network’s successful mediation of social class, the widely popular phenomenon of professional competitive eating and current trends in “culinary tourism” and fast food advertising. Instructors considering this book for use in a course may request an examination copy here.


The Book Eating India
The Author Chitrita Banerji
The Publisher Bloomsbury Publishing
Release Date2010-12-15
Genre Travel
Pages 288
ISBN 9781408820544
Language English, Spanish, And French

READING: In Eating India, the award-winning writer Chitrita Banerji takes us on a thrilling journey through a national food formed by generations of arrivals, assimilations and conquests. In mouth-watering prose, she explores how each wave of newcomers brought innovative new ways to combine the subcontinent's rich native spices, poppy seeds, saffron and mustard with the vegetables, fish, grains and pulses that are the staples of the Indian kitchen. Along the way, she visits traditional weddings, tiffin rooms, city markets, roadside cafes and tribal villages, to find out how India's turbulent history has shaped its people and its cuisine. Beautifully illustrated throughout, Eating India will stand as an authority on Indian food for years to come.


The Book Cooking by the Book
The Author Mary Anne Schofield
The Publisher Popular Press
Release Date1989
Genre Cooking
Pages 228
ISBN 0879724439
Language English, Spanish, And French

READING: The essays collected here explore the power and sensuality that food engenders within literature. The book permits the reader to sample food as a rhetorical structure, one that allows the individual writers to articulate the abstract concepts in a medium that is readily understandable. The second part of Cooking by the Book turns to the more diverse food rhetorics of the marketplace. What, for example, is the fast food rhetoric? Why are there so many eating disorders in our society? Is it possible to teach philosophy through cookery? How long has vegetarianism been popular?


The Book How America Eats
The Author Jennifer Jensen Wallach
The Publisher Rowman & Littlefield
Release Date2013
Genre History
Pages 241
ISBN 9781442208742
Language English, Spanish, And French

READING: How America Eats: A Social History of U.S. Food and Culture tells the story of America by examining American eating habits, and illustrates the many ways in which competing cultures, conquests and cuisines have helped form America s identity, and have helped define what it means to be American."