Food Is Culture

Food Is Culture Author Massimo Montanari
ISBN-10 0231510780
Release 2006-12-18
Pages 168
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Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food& mdash;its capture, cultivation, preparation, and consumption& mdash;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 and Culture

Food and Culture Author Kathryn P. Sucher
ISBN-10 9781305886872
Release 2016-01-01
Pages 560
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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.



Cuisine and Culture

Cuisine and Culture Author Linda Civitello
ISBN-10 9780471741725
Release 2007-03-09
Pages 432
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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.



Food and Culture

Food and Culture Author Carole Counihan
ISBN-10 9780415521031
Release 2013
Pages 631
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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 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 [email protected]



Food Culture in China

Food Culture in China Author Jacqueline M. Newman
ISBN-10 0313325812
Release 2004-01-01
Pages 230
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Presents an overview of the role of cuisine in Chinese culture, including a food history, ingredients, cooking techniques, regional differences, food for celebrations, and the role of diet in Chinese medicine.



Food Culture in Italy

Food Culture in Italy Author Fabio Parasecoli
ISBN-10 0313327262
Release 2004
Pages 229
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Looks at how Italians view food in everyday life, discussing cultural and social aspects as well as health issues.



Food Culture in India

Food Culture in India Author Colleen Taylor Sen
ISBN-10 0313324875
Release 2004
Pages 197
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Offers the first comprehensive overview of Indian cuisine.



Food Culture in the Mediterranean

Food Culture in the Mediterranean Author Carol Helstosky
ISBN-10 9780313346262
Release 2009
Pages 189
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This one-stop source provides the broadest possible understanding of food culture throughout the region, from the Europe Mediterranean to the North African and Levant Mediterranean.



Food Culture Celebrating Diverse Traditions

Food Culture  Celebrating Diverse Traditions Author Kristin Petrie
ISBN-10 9781617877384
Release 2011-08-01
Pages 32
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From breakfast to dinner and everything in between, this title will work up adventurous readers' appetites with a flavorful look at food culture. Bright, colorful photos will entice readers as they learn about the role food plays in daily life as well as various celebrations, festivals, feasts, and holidays. Readers will also gain an understanding of how folklore, available ingredients, and cooking styles have worked to influence regional specialties and food culture over time. Engaging chapters present tales, traditions, and tasty dishes from around the world and approach eating styles and religious practices, such as fasting, in a straightforward, positive light. Smart sidebars highlight additional opportunities for exploring food culture, while a full-page spread offers ideas from the Let's Move! campaign for healthier holiday foods. This title will leave readers feeling hungry for their next food celebration! Bolded glossary terms, phonetic spellings, and an index are included. Checkerboard Library is an imprint of ABDO Publishing Company.



Food Culture in Great Britain

Food Culture in Great Britain Author Laura Mason
ISBN-10 031332798X
Release 2004
Pages 238
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Presents an overview of the role of cuisine in English culture, including a food history, ingredients, cooking techniques, regional differences, and food for celebrations.



Good to Eat

Good to Eat Author Marvin Harris
ISBN-10 9781478608929
Release 1998-07-02
Pages 289
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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.



Food Culture in Southeast Asia

Food Culture in Southeast Asia Author Penny Van Esterik
ISBN-10 9780313344190
Release 2008
Pages 141
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This richly informative overview encapsulates the diverse peoples and geographies that have produced such popular cuisines.



Food and Cultural Studies

Food and Cultural Studies Author Bob Ashley
ISBN-10 0415270383
Release 2004
Pages 240
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"Food and Cultural Studies" re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity.



Everyone Eats

Everyone Eats Author E. N. Anderson
ISBN-10 9780814707401
Release 2005-03-01
Pages 295
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Everyone eats, but rarely do we ask why or 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, 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 as well as offers suggestions on how to end hunger, starvation, and malnutrition. 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 France

Food Culture in France Author Julia Abramson
ISBN-10 0313327971
Release 2007
Pages 197
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This provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace.



How America Eats

How America Eats Author Jennifer Jensen Wallach
ISBN-10 9781442208742
Release 2013
Pages 241
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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."



Food Culture in the Caribbean

Food Culture in the Caribbean Author Lynn Marie Houston
ISBN-10 0313327645
Release 2005
Pages 166
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Understand the diverse Caribbean cultures and their history through their foodstuffs, cooking, typical meals, celebrations, and diet and health.