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Food in the Gilded Age

Food in the Gilded Age Author Robert Dirks
ISBN-10 9781442245143
Release 2016-04-14
Pages 226
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The Gilded Age is renowned for a variety of reasons, including its culture of conspicuous consumption among the newly rich. In the domain of food, conspicuous consumption manifested itself in appetites for expensive dishes and lavish dinner parties. These received ample publicity at the time, resulting later on in well-developed historical depictions of upper-class eating habits. This book delves into the eating habits of people of lesser means. Concerning the African American community, the working class, the impoverished, immigrants, and others our historical representations have been relatively superficial. The author changes that by turning to the late nineteenth century’s infant science of nutrition for a look at eating and drinking through the lens of the earliest food consumption studies conducted in the United States. These were undertaken by scientists, mostly chemists, who left their laboratories to observe food consumption in kitchens, dining rooms, and various institutional settings. Their insistence on careful measurement resulted in a substantial body of detailed reports on the eating habits of ordinary people. This work sheds new light on what most Americans were cooking and eating during the Gilded Age.



Food Health and Culture in Latino Los Angeles

Food  Health  and Culture in Latino Los Angeles Author Sarah Portnoy
ISBN-10 9781442251304
Release 2016-11-14
Pages 262
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Food, Health, and Culture in Latino Los Angeles explores the history of Latino cuisine in Los Angeles and the contemporary Latino food scene, one that sharply contrasts with urban Latino neighborhoods where access to affordable, healthy food is a struggle. The study offers solutions such as expanding urban agriculture and legalizing street vendors.



American Home Cooking

American Home Cooking Author Tim Miller
ISBN-10 9781442253469
Release 2017-06-29
Pages 210
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Tim Miller takes us on a fascinating tour of home cooking and eating in America – where it’s been and where it’s going – as well as a vivid accounting of our stubborn unwillingness to give it up all together in the face of easy, processed, and prepared meals.



Pigs Pork and Heartland Hogs

Pigs  Pork  and Heartland Hogs Author Cynthia Clampitt
ISBN-10 9781538110751
Release 2018-10-08
Pages 266
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Pigs, Pork, andHeartland Hogs is an engaging celebration of the 12,000-year connection between humans and the world’s most commonly consumed meat: pork. Throughout history, pigs shaped cultures and cuisines. Introduced into the Americas, they changed lives and, in time, helped define the Midwest, reflecting the region’s diversity and abundance.



Food Cults

Food Cults Author Kima Cargill
ISBN-10 9781442251328
Release 2016-12-01
Pages 278
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What do we mean when we call any group a cult? Defining that term is a slippery proposition – the word cult is provocative and arguably pejorative. Does it necessarily refer to a religious group? A group with a charismatic leader? Or something darker and more sinister? Because beliefs and practices surrounding food often inspire religious and political fervor, as well as function to unite people into insular groups, it is inevitable that "food cults" would emerge. Studying the extreme beliefs and practices of such food cults allows us to see the ways in which food serves as a nexus for religious beliefs, sexuality, death anxiety, preoccupation with the body, asceticism, and hedonism, to name a few. In contrast to religious and political cults, food cults have the added dimension of mediating cultural trends in nutrition and diet through their membership. Should we then consider raw foodists, many of whom believe that cooked food is poison, a type of food cult? What about paleo diet adherents or those who follow a restricted calorie diet for longevity? Food Cults explores these questions by looking at domestic and international, contemporary and historic food communities characterized by extreme nutritional beliefs or viewed as "fringe" movements by mainstream culture. While there are a variety of accounts of such food communities across disciplines, this collection pulls together these works and explains why we gravitate toward such groups and the social and psychological functions they serve. This volume describes how contemporary and historic food communities come together and foment fanaticism, judgment, charisma, dogma, passion, longevity, condemnation and exaltation.



Urban Foodways and Communication

Urban Foodways and Communication Author Casey Man Kong Lum
ISBN-10 9781442266438
Release 2016-05-19
Pages 248
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Embedded in the quest for ways to preserve and promote heritage of any kind and, in particular, food heritage, is an appreciation or a sense of an impending loss of a particular way of life – knowledge, skills set, traditions -- deemed vital to the survival of a culture or community. Foodways places the production, procurement, preparation and sharing or consumption of food at an intersection among culture, tradition, and history. Thus, foodways is an important material and symbolic marker of identity, race and ethnicity, gender, class, ideology and social relations. Urban Foodways and Communication seeks to enrich our understanding of unique foodways in urban settings around the world as forms of intangible cultural heritage. Each ethnographic case study focuses its analysis on how the featured foodways manifests itself symbolically through and in communication. The book helps advance our knowledge of urban food heritages in order to contribute to their appreciation, preservation, and promotion.



K Oben

K Oben Author Amber M. O'Connor
ISBN-10 9781442255265
Release 2016-12-14
Pages 216
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K’Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today’s culinary tourism in the area. It focuses not only on what was eaten and how it was cooked, but the people involved: who grew or sourced the foods, who cooked them, who ate them. Additionally, the authors examine how Maya foodways and the people involved fit into the social system, particularly in how food is incorporated into culture, economy, and society. The authors provide a detailed literature review of hard-to-find sources including: out of print centuries old cookbooks, archaeological field notes, ethnographies and ethnohistories out of circulation and not available in English, thesis documents only available in Spanish and in university archives as well as current field research on the Maya. The more recent Maya foodways can be studied from cookbooks, ethnographies and ethnohistorical documentation. Between the two of us, we have assembled a small but representative collection of cookbooks, some self-published and rare, that were available in Merida and elsewhere in Mexico during the late 20th century. Some are quite old, and all reflect local traditional foodways. Geographically, the book concentrates on Yucatan, Tabasco and Chiapas in Mexico, but will include Pre-Classic and Classic evidence from Guatemala and El Salvador, whose foodways are influenced by Maya traditions.



Food and the Novel in Nineteenth Century America

Food and the Novel in Nineteenth Century America Author Mark McWilliams
ISBN-10 9780759120969
Release 2012-06-16
Pages 220
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Tracing dramatic changes in how Americans ate during the 1800s, Food and the Novel in Nineteenth-Century America argues that novelists, along with writers of cookbooks and domestic guides, helped negotiate the meaning of these changes in ways that still shape how Americans eat today.



Nazi Hunger Politics

Nazi Hunger Politics Author Gesine Gerhard
ISBN-10 9781442227255
Release 2015-09-01
Pages 200
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Telling the story of the Nazis’ plan to kill millions of people in the German-occupied eastern territories, this book examines food politics during the Third Reich. Gesine Gerhard explores the economics of food production and consumption in Nazi Germany, as well as its use as a justification for war and as a tool for genocide.



The Food Section

The Food Section Author Kimberly Wilmot Voss, University of Central Florida
ISBN-10 9781442227217
Release 2014-04-24
Pages 252
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Before blogs and tweeting and websites, food mavens looked to magazines and newspapers for information on food and recipes. This book traces the history of the newspaper food section and celebrates the women who were pioneer journalists, reporting and writing on the food issues and concerns of the day.



New Art of Cookery

New Art of Cookery Author Vicky Hayward
ISBN-10 9781442279421
Release 2017-06-16
Pages 324
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New Art of Cookery explores Spanish food culture through a classic, 1745 friary cookbook that remixed the flavors and techniques of earlier local cuisines. This, the first English translation, sets the original book in its historical context and gives cooks’ guidelines to help readers enjoy the traditions, flavors and roots of real Spanish food.



Food on the Rails

Food on the Rails Author Jeri Quinzio
ISBN-10 9781442227330
Release 2014-10-10
Pages 194
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Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, the dining accommodations and more, Jeri Quinzio brings to life the history of cuisine and dining in railroad cars from the early days through today.



Three World Cuisines

Three World Cuisines Author Ken Albala
ISBN-10 9780759121263
Release 2012
Pages 365
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This “living” text provides readers with a solid understanding of the three cuisines that have had the greatest impact on the globe historically. Deep knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today.



Home Cooking in the Global Village

Home Cooking in the Global Village Author Richard Wilk
ISBN-10 9781845203603
Release 2006-05-06
Pages 286
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Belize, a tiny corner of the Caribbean wedged into Central America, has been a fast food nation since buccaneers and pirates first stole ashore. As early as the 1600s it was already caught in the great paradox of globalization: how can you stay local and relish your own home cooking, while tasting the delights of the global marketplace? Menus, recipes and bad colonial poetry combine with Wilk's sharp anthropological insight to give an important new perspective on the perils and problems of globalization.



Culinary Linguistics

Culinary Linguistics Author Cornelia Gerhardt
ISBN-10 9789027271716
Release 2013-07-04
Pages 347
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Language and food are universal to humankind. Language accomplishes more than a pure exchange of information, and food caters for more than mere subsistence. Both represent crucial sites for socialization, identity construction, and the everyday fabrication and perception of the world as a meaningful, orderly place. This volume on Culinary Linguistics contains an introduction to the study of food and an extensive overview of the literature focusing on its role in interplay with language. It is the only publication fathoming the field of food and food-related studies from a linguistic perspective. The research articles assembled here encompass a number of linguistic fields, ranging from historical and ethnographic approaches to literary studies, the teaching of English as a foreign language, psycholinguistics, and the study of computer-mediated communication, making this volume compulsory reading for anyone interested in genres of food discourse and the linguistic connection between food and culture. Now Open Access as part of the Knowledge Unlatched 2017 Backlist Collection.



Ethics and the Politics of Food

Ethics and the Politics of Food Author Matthias Kaiser
ISBN-10 9789086860081
Release 2006
Pages 592
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Addresses the ethics and the politics of food from a broad range of academic disciplines, including sociology, philosophy, nutrition, anthropology, ethics and more. The chapters expose novel problem areas and suggest guidelines for approaching them. Topics range from fundamental issues to sustainability and more.



Pizza and Pizza Chefs in Japan A Case of Culinary Globalization

Pizza and Pizza Chefs in Japan  A Case of Culinary Globalization Author Rossella Ceccarini
ISBN-10 9789004194663
Release 2011-02-03
Pages 160
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This book analyzes the reception of artisanal pizza in Japan through the lens of professional pizza chefs. The movement of food and workers, and the impact that such movements have on the artisanal workers occupation are at issue.