Food And Culture

📒Food And Culture ✍ Pamela Goyan Kittler

✏Book Title : Food and Culture
✏Author : Pamela Goyan Kittler
✏Publisher : Cengage Learning
✏Release Date : 2011-08-22
✏Pages : 560
✏ISBN : 9780538734974
✏Available Language : English, Spanish, And French

✏Food and Culture Book Summary : 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 India ✍ Colleen Taylor Sen

✏Book Title : Food Culture in India
✏Author : Colleen Taylor Sen
✏Publisher : Greenwood Publishing Group
✏Release Date : 2004
✏Pages : 197
✏ISBN : 0313324875
✏Available Language : English, Spanish, And French

✏Food Culture in India Book Summary : Offers the first comprehensive overview of Indian cuisine.

📒Food Culture In Southeast Asia ✍ Penny Van Esterik

✏Book Title : Food Culture in Southeast Asia
✏Author : Penny Van Esterik
✏Publisher : ABC-CLIO
✏Release Date : 2008
✏Pages : 141
✏ISBN : 9780313344190
✏Available Language : English, Spanish, And French

✏Food Culture in Southeast Asia Book Summary : This richly informative overview encapsulates the diverse peoples and geographies that have produced such popular cuisines.

📒Food And Culture ✍ Carole Counihan

✏Book Title : Food and Culture
✏Author : Carole Counihan
✏Publisher : Routledge
✏Release Date : 2013
✏Pages : 631
✏ISBN : 9780415521031
✏Available Language : English, Spanish, And French

✏Food and Culture Book Summary : 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]

📒Cuisine And Culture ✍ Linda Civitello

✏Book Title : Cuisine and Culture
✏Author : Linda Civitello
✏Publisher : John Wiley & Sons
✏Release Date : 2007-03-09
✏Pages : 432
✏ISBN : 9780471741725
✏Available Language : English, Spanish, And French

✏Cuisine and Culture Book Summary : An illuminating account of how history shapes our diets-now revised and updated Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did the 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, Second Edition presents an engaging, informative, and witty narrative of the interactions among history, culture, and food. From prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, Cuisine and Culture, Second Edition presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Fully revised and updated, this Second Edition offers new and expanded features and coverage, including: New Crossing Cultures sections providing brief sketches of foods and food customs moving between cultures More holiday histories, food fables, and food chronologies Discussions of food in the Byzantine, Portuguese, Turkish/Ottoman, and Austro-Hungarian empires Greater coverage of the scientific genetic modification of food, from Mendel in the 19th century to the contemporary GM vs. organic food debate Speculation on the future of food And much more! Complete with sample recipes and menus, as well as revealing photographs and illustrations, Cuisine and Culture, Second Edition is the essential survey history for students of food history.

📒Everyone Eats ✍ E. N. Anderson

✏Book Title : Everyone Eats
✏Author : E. N. Anderson
✏Publisher : NYU Press
✏Release Date : 2014-02-07
✏Pages : 362
✏ISBN : 9780814789162
✏Available Language : English, Spanish, And French

✏Everyone Eats Book Summary : 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 Culture In Italy ✍ Fabio Parasecoli

✏Book Title : Food Culture in Italy
✏Author : Fabio Parasecoli
✏Publisher : Greenwood Publishing Group
✏Release Date : 2004
✏Pages : 229
✏ISBN : 0313327262
✏Available Language : English, Spanish, And French

✏Food Culture in Italy Book Summary : Looks at how Italians view food in everyday life, discussing cultural and social aspects as well as health issues.

📒Food Is Culture ✍ Massimo Montanari

✏Book Title : Food Is Culture
✏Author : Massimo Montanari
✏Publisher : Columbia University Press
✏Release Date : 2006-11-21
✏Pages : 168
✏ISBN : 0231510780
✏Available Language : English, Spanish, And French

✏Food Is Culture Book Summary : Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food—its capture, cultivation, preparation, and consumption—represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.

📒Food Culture In The Caribbean ✍ Lynn Marie Houston

✏Book Title : Food Culture in the Caribbean
✏Author : Lynn Marie Houston
✏Publisher : Greenwood Publishing Group
✏Release Date : 2005
✏Pages : 166
✏ISBN : 0313327645
✏Available Language : English, Spanish, And French

✏Food Culture in the Caribbean Book Summary : Understand the diverse Caribbean cultures and their history through their foodstuffs, cooking, typical meals, celebrations, and diet and health.

📒Food Culture In Spain ✍ F. Xavier Medina

✏Book Title : Food Culture in Spain
✏Author : F. Xavier Medina
✏Publisher : Greenwood Publishing Group
✏Release Date : 2005
✏Pages : 169
✏ISBN : 0313328196
✏Available Language : English, Spanish, And French

✏Food Culture in Spain Book Summary : 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.