Food Between The Country And The City

✏Book Title : Food Between the Country and the City
✏Author : Nuno Domingos
✏Publisher : Bloomsbury Academic
✏Release Date : 2014-05-22
✏Pages : 264
✏ISBN : 0857855387
✏Available Language : English, Spanish, And French

✏Food Between the Country and the City Book Summary : At a time when the relationship between ‘the country' and ‘the city' is in flux worldwide, the value and meanings of food associated with both places continue to be debated. Building upon the foundation of Raymond Williams' classic work, The Country and the City, this volume examines how conceptions of the country and the city invoked in relation to food not only reflect their changing relationship but have also been used to alter the very dynamics through which countryside and cities, and the food grown and eaten within them, are produced and sustained. Leading scholars in the study of food offer ethnographic studies of peasant homesteads, family farms, community gardens, state food industries, transnational supermarkets, planning offices, tourist boards, and government ministries in locales across the globe. This fascinating collection demonstrates that, whether categorized as rural or urban, food around the world today has been shaped by, and in turn has shaped, historical processes through which the country, the city, and the relationship between these places and their foods have continually, and sometimes dramatically, been reconstituted. This text provides vital new insight into the contested dynamics of food and will be key reading for upper-level students and scholars of food studies, anthropology, history and geography.

✏Book Title : The Handbook of Food and Anthropology
✏Author : Jakob A. Klein
✏Publisher : Bloomsbury Publishing
✏Release Date : 2016-08-25
✏Pages : 496
✏ISBN : 9781350001138
✏Available Language : English, Spanish, And French

✏The Handbook of Food and Anthropology Book Summary : Winner of the CHOICE Outstanding Academic Title of the Year Award 2017. Interest in the anthropology of food has grown significantly in recent years. This is the first handbook to provide a detailed overview of all major areas of the field. 20 original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts – Food, Self and Others; Food Security, Nutrition and Food Safety; Food as Craft, Industry and Ethics – the book covers topics such as identity, commensality, locality, migration, ethical consumption, artisanal foods, and children's food. Each chapter features rich ethnography alongside wider analysis of the subject. Internationally renowned scholars offer insights into their core areas of specialty. Examples include Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct an anthropology of cooking, Johan Pottier on food insecurity, and Melissa Caldwell on practicing food anthropology. The book also features exceptional geographic and cultural diversity, with chapters on South Asia, South Africa, the United States of America, post-socialist societies, Maoist China, and Muslim and Jewish foodways. Invaluable as a reference as well as for teaching, The Handbook of Food and Anthropology serves to define this increasingly important field. An essential resource for researchers and students in anthropology and food studies.

✏Book Title : Careful Eating Bodies Food and Care
✏Author : Emma-Jayne Abbots
✏Publisher : Routledge
✏Release Date : 2016-03-03
✏Pages : 244
✏ISBN : 9781317169727
✏Available Language : English, Spanish, And French

✏Careful Eating Bodies Food and Care Book Summary : Critically reflecting on the interplays between food and care, this multidisciplinary volume asks ’why do individuals, institutions and agencies care about what other people eat?’ It explores how acts of caring about food and eating shape and intervene in individual bodies as well as being enacted in and through those bodies. In so doing, the volume extends current critical debates regarding food and care as political mechanisms through which social hierarchies are constructed and both self and 'other' (re)produced. Addressing the ways in which eating and caring interact on multiple scales and sites - from public health and clinical settings to the market, the home and online communities - Careful Eating asks what ’eating’ and ’caring’ are, what relationships they create and rupture, and how their interplay is experienced in myriad spaces of everyday life. Taking account of this two-directional flow of engagement between eating and caring, the chapters are organized into three central theoretical dimensions: how eating practices mobilize discourses and forms of care; how discourses and practices of care (look to) shape particular forms of eating and food preferences; and how it is often in the bodies of individual consumers that eating and care encounter one another.

📒The Routledge History Of Food ✍ Carol Helstosky

✏Book Title : The Routledge History of Food
✏Author : Carol Helstosky
✏Publisher : Routledge
✏Release Date : 2014-10-03
✏Pages : 372
✏ISBN : 9781317621126
✏Available Language : English, Spanish, And French

✏The Routledge History of Food Book Summary : The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history.

📒Nature S Perfect Food ✍ E. Melanie Dupuis

✏Book Title : Nature s Perfect Food
✏Author : E. Melanie Dupuis
✏Publisher : NYU Press
✏Release Date : 2002-02-01
✏Pages : 310
✏ISBN : 0814719376
✏Available Language : English, Spanish, And French

✏Nature s Perfect Food Book Summary : For over a century, America's nutrition authorities have heralded milk as "nature's perfect food," as "indispensable" and "the most complete food." These milk "boosters" have ranged from consumer activists, to government nutritionists, to the American Dairy Council and its ubiquitous milk moustache ads. The image of milk as wholesome and body-building has a long history, but is it accurate? Recently, within the newest social movements around food, milk has lost favor. Vegan anti-milk rhetoric portrays the dairy industry as cruel to animals and milk as bad for humans. Recently, books with titles like, "Milk: The Deadly Poison," and "Don't Drink Your Milk" have portrayed milk as toxic and unhealthy. Controversies over genetically-engineered cows and questions about antibiotic residue have also prompted consumers to question whether the milk they drink each day is truly good for them. In Nature's Perfect Food Melanie Dupuis illuminates these questions by telling the story of how Americans came to drink milk. We learn how cow's milk, which was associated with bacteria and disease became a staple of the American diet. Along the way we encounter 19th century evangelists who were convinced that cow's milk was the perfect food with divine properties, brewers whose tainted cow feed poisoned the milk supply, and informal wetnursing networks that were destroyed with the onset of urbanization and industrialization. Informative and entertaining, Nature's Perfect Food will be the standard work on the history of milk.

✏Book Title : The Country and the City Revisited
✏Author : Gerald MacLean
✏Publisher : Cambridge University Press
✏Release Date : 1999-01-21
✏Pages : 258
✏ISBN : 0521592011
✏Available Language : English, Spanish, And French

✏The Country and the City Revisited Book Summary : Between 1550 and 1850, the great age of mercantilism, the English people remade themselves from a disparate group of individuals and localities divided by feudal loyalties, dialects and even languages, into an imperial power. Examining literature, art and social life, and returning to ground first explored by Raymond Williams in his seminal work, The Country and the City Revisited traces this transformation. It shows that what Williams figured as an urban-rural dichotomy can now be more satisfactorily grasped as a permeable boundary. While the movement of sugar, tobacco and tea became ever more deeply interfused with the movement of people, through migration and the slave trade, these commodities initiated new conceptions of space, time and identity. Spanning the traditional periods of the Renaissance and Romanticism, this collection of essays offers exciting interdisciplinary perspectives on central issues of early modern English history.

📒The Country And The City ✍ Raymond Williams

✏Book Title : The Country And The City
✏Author : Raymond Williams
✏Publisher : Random House
✏Release Date : 2013-12-31
✏Pages : 512
✏ISBN : 9781448191451
✏Available Language : English, Spanish, And French

✏The Country And The City Book Summary : WITH AN INTRODUCTION BY TRISTRAM HUNT Our collective notion of the city and country is irresistibly powerful. The city as the seat of enlightenment, sophistication, power and greed is in profound contrast with an innocent, peaceful, backward countryside. Examining literature since the sixteenth century, Williams traces the development of our conceptions of these two traditional poles of life. His groundbreaking study casts the country and city as central symbols for the social and economic changes associated with capitalist development.

📒Good Food In Mexico City ✍ Nicholas Gilman

✏Book Title : Good Food in Mexico City
✏Author : Nicholas Gilman
✏Publisher : iUniverse
✏Release Date : 2011-12
✏Pages : 200
✏ISBN : 9781450298360
✏Available Language : English, Spanish, And French

✏Good Food in Mexico City Book Summary : This is a little book with a big purpose: to put Mexico City on the map as one of the great food capitals of the world. Written by a resident gastronome who knows the city inside and out, this guide takes the reader to out-of-the-way market stalls, taco joints, as well as fashionable high-end dining spots. Included are chapters on bars and cantinas, cafés, food shopping and short essays on various aspects of Mexican cuisine and its history. Clear maps of the city, as well as an extensive glossary of ingredients, dishes, and cooking terms, make this an easy-to-use guide to great food in a grand city. Nick Gilman's book is a treasure, an insider's guide through the super-cool, super tasty side of Mexico City. Don't miss the section on street stalls and markets - you'll have some of the best food of your life, from the wacky Chupacabras taco stand wedged under a highway, to the truly hip Contramar in fashionable Condesa. There's no guidebook like this. - Rick Bayless, author of Authentic Mexican host of PBS' Mexico: One Plate at a Time Finally! The book I have been hunting for: a foodie's guide to the culinary wonders of one of the largest, most culturally diverse cities in the world. - Ceci Connolly, The Washington Post If you can't have the knowledgeable Mr. Gilman as your personal guide, this book is the next best thing. - Meredith Brody, food journalist Nicholas Gilman's recent release...is a must - The San Francisco Examiner

✏Book Title : Life and Food in the Basque Country
✏Author : Maria Jose Sevilla
✏Publisher : New Amsterdam Books
✏Release Date : 1998-04-22
✏Pages : 185
✏ISBN : 9781461733133
✏Available Language : English, Spanish, And French

✏Life and Food in the Basque Country Book Summary : Ask any Spaniard where you will find the best food in the country and the answer is invariably the Basque provinces. In this beautifully written book, Marìa José Sevilla describes the region through the eyes of men and women whose lives embrace every aspect of its cooking and culinary traditions, and records the recipes she has learned from them. The author takes us from market to caserìo, or farmstead, and shows how the strength of Basque cuisine comes from the quality and range of local produce: superb fish from the Cantabrian coast, cheeses and wild mushrooms from the mountains, and vegetables and fruit—including apples for cider-making—from the caserìos of the valleys. Through her portraits of a fisherman, a craftsman of wooden cheese-making utensils, a wine producer, and a young city housewife, the author shows the historical influences and fierce regional pride behind this distinctive culinary repertoire. Finally, three professional chefs take us into their kitchens, and show us how their superb cooking is based on rich popular traditions. More than eighty authentic recipes punctuate evocative descriptions of cultural and culinary traditions, making this an ideal book for the inquisitive traveler who enjoys good food.

✏Book Title : The Collected Clinical Works of Alfred Adler
✏Author : Alfred Adler
✏Publisher : Alfred Adler Institute
✏Release Date : 2002-01-01
✏Pages : 12
✏ISBN : 9780971564510
✏Available Language : English, Spanish, And French

✏The Collected Clinical Works of Alfred Adler Book Summary : New translations of Alfred Adler's early (1898-1909) journal articles and his classic work (1907) on organ inferiority.