Cultural studies: food and society Books

Book SynopsisA New York Times Book Review Editors'' ChoiceWhat Saladino finds in his adventures are people with soul-deep relationships to their food. This is not the decadence or the preciousness we might associate with a word like foodie, but a form of reverence . . . Enchanting. Molly Young, The New York TimesDan Saladino''s Eating to Extinction is the prominent broadcaster's pathbreaking tour of the world's vanishing foods and his argument for why they matter now more than everOver the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of theserice, wheat, and cornnow provide fifty percent of all our calories. Dig deeper and the trends are more worrisome still:The source of much of the world's foodseedsis mostly in the control of just four corporations. Ninety-five percent of milk consumed in the United States comes from a single breed of cow. Half of all the world's cheese is made with bacteria or enzymes made by one company. And one in four beers drunk around the world is the product of one brewer.If it strikes you that everything is starting to taste the same wherever you are in the world, you're by no means alone. This matters: when we lose diversity and foods become endangered, we not only risk the loss of traditional foodways, but also of flavors, smells, and textures that may never be experienced again. And the consolidation of our food has other steep costs, including a lack of resilience in the face of climate change, pests, and parasites. Our food monoculture is a threat to our healthand to the planet. In Eating to Extinction, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it's too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn't even know existed. Take honeynot the familiar product sold in plastic bottles, but the wild honey gathered by the Hadza people of East Africa, whose diet consists of eight hundred different plants and animals and who communicate with birds in order to locate bees' nests. Or consider murnongonce the staple food of Aboriginal Australians, this small root vegetable with the sweet taste of coconut is undergoing a revival after nearly being driven to extinction. And in Sierra Leone, there are just a few surviving stenophylla trees, a plant species now considered crucial to the future of coffee.From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in Eating to Extinction are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.

Read more less

Book SynopsisJuan Francisco Salazar is Associate Professor in the School of Humanities and Communication Arts at Western Sydney University, Australia.Céline Granjou is Associate Professor at the National Institute of Science and Technology in Environment and Agriculture (IRSTEA), University of Grenoble-Alps, France.Matthew Kearnes is Associate Professor and ARC Future Fellow in the School of Humanities and Languages, University of New South Wales, Australia.Anna Krzywoszynska is Leverhulme Early Career Research Fellow, University of Sheffield, UK.Manuel Tironi is Associate Professor in the Department of Sociology and Anhtropology, Pontificia Universidad Catolica de Chile, Chile.Trade Review[T]he book is novel, diverse and thought provoking. It offers a variety of inroads and case studies. * Agriculture and Human Values *Table of ContentsAcknowledgements Notes on Contributors List of Figures PREFACE Maria Puig della Bellacasa, University of Leicester, UK Ch 1: Thinking-with Soils: An Introduction to the Edited Volume Juan F. Salazar, Céline Granjou, Anna Krzywoszynska, Matthew Kearns, Manuel Tironi Ch 2: Soil Theories: Relational, Decolonial, Inhuman Manuel Tironi, Matthew Kearnes, Anna Krzywoszynska, Céline Granjou and Juan Francisco Salazar Ch 3: Mapping soil, losing ground? Politics of soil mapping Juliette Kon Kam Kim and Céline Granjou Ch 4: Soils and Commodification Salvatore Engel-Di Mauro and Levi Van Sant Ch 5: Knowing earth, knowing soil: epistemological work and the political aesthetics of regenerative agriculture Matthew Kearnes and Lauren Rickards Ch 6: To know, to dwell, to care: towards an actionable, place-based knowledge of soils Anna Krzywoszynska with Steve Banwart and David Blacker Ch. 7: Soiling Mars: “To boldly grow where no plant has grown before”? Filippo Bertoni Ch. 8: Geosocial polar futures and the material geopolitics of frozen soils Juan Francisco Salazar and Klaus Dodds Ch 9: A Mend to the Metabolic Rift? The Promises (and Potential Pitfalls) of Biosolids Application on American Soils Nicholas C. Kawa Ch. 10: Reclaiming freak soils: from conquering to journeying with urban soils Germain Meulemans Ch 11: Soil refusal: thinking earthly matters as radical alterity Manuel Tironi Ch 12: Geophagiac: Art, Food, Dirt Lindsay Kelley

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

Book SynopsisFarmers markets have become essential to the movement for food-system reform and are a shining example of a growing green economy where consumers can shop their way to social change. Black, White, and Green brings new energy to this topic by exploring dimensions of race and class as they relate to farmers markets and the green economy.

Read more less

Book SynopsisRachel E. Black is assistant professor and coordinator of the Gastronomy Program at Boston University, USA. She edited Alcohol in Popular Culture: An Encyclopedia (Greenwood, 2011) and has a forthcoming monograph Porta Palazzo: Food, Place and Community at the market (University of Pennsylvania Press) that is an ethnographic study of an open-air market in Italy. Robert C. Ulin is Professor of Anthropology at Rochester Institute of Technology, USA where he also served for two years as Dean of the College of Liberal Arts. Prior to coming to RIT, Ulin served as Chair of Anthropology at Western Michigan University. He is the author of Vintages and Traditions and numerous articles on the anthropology of wine. He is also well known for his work on hermeneutics, critical theory and historical anthropology.Trade ReviewThis collection is a heady investigation of wine as a sociocultural and historical commodity in diverse global sites. Fifteen engaging articles show how the ethnographic study of wine penetrates beyond the bottle to reveal labor relations, power structures, market forces, and deeply held meanings about identity and place. * Carole Counihan, author of 'Around the Tuscan Table: Food, Family and Gender in Twentieth Century Florence' and editor-in-chief of 'Food and Foodways' *This collection represents the first of its kind to focus on wine from a sociocultural perspective while bringing together current approaches to questions of identity, culture, authenticity, craft and technology, and the senses. Like terroir itself, this collection roots the taste of wine in places, in the history and emergence of new landscapes of tastes, and the changing social and environmental relations of its production, dissemination and consumption. Uncork it for yourself and see! * David Sutton, Professor of Anthropology, Southern Illinois University, USA *Given its global, economic, social and cultural importance, it's astonishing that the anthropology of wine has been so neglected for so long. This splendid collection of incisive essays goes a long way towards establishing key issues in this emerging field, many of which are also relevant to contemporary anthropology in general. * Jeremy MacClancy, Professor of Social Anthropoology, Dept of Social Sciences, Oxford Brookes University, uk *Table of ContentsIntroduction - Rachel Black (Boston University, USA) and Robert Ulin (Rochester Institute of Technology, USA) Section One - Rethinking Terroir Section Introduction - Robert Ulin (Rochester Institute of Technology, USA) The Social Life of Terroir among Bordeaux Winemakers - Sarah Daynes (University of North Carolina Greensboro, USA) Rethinking Terroir in Australia - Robert Swinburn (University of Melbourne, Australia) Space and Terroir in the Chilean Wine Industry - Nicolas Sternsdorff (Harvard University, USA) Terroir and Locality: An Anthropological Perspective - Robert Ulin (Rochester Institute of Technology, USA) Section Two - Relationships of Power and the Construction of Place Section Introduction - Rachel Black (Boston University, USA) Tasting Wine in Slovakia: Post-socialist Elite Cultural Particularities - Juraj Buzalka (Comenius University, Bratislava) Wine Histories, Wine Memories and Local Identities in Western Poland - Ewa Kopczynska (Jagiellonian University, Poland) El Sabor de Galicia: Wine as Performance in Galicia, Spain - Christina Ceisel (University of Illinois at Urbana Champaign, USA) Local, Loyal and Constant: The Legal Construction of Wine in Bordeaux - Erica Farmer (University College London, UK) Traces of the Past: Cultural Patrimony and the Bureaucratization of Wine - Yuson Jung (Wayne State University, USA) Section Three - Labor, Commodification and the Politics of Wine Section Introduction - Robert Ulin (Rochester Institute of Technology, USA) Following Grands Crus: Global Markets, Transnational Histories and Wine - Marion Demossier (University of Southampton, UK) Georgian Wine: The Transformation of Socialist Quantity into Post-socialist Quality - Adam Walker (City University of New York Graduate School, USA) and Paul Manning (Trent University) Regimes of Regulation, Gender and Divisions of Labor in Languedoc Viticulture - Winnie Lem (Trent University, Canada) Section Four - Technology and Nature Section Introduction - Rachel Black, (Boston University, USA) Pursuits of Quality in the Vineyards: French Oenologists at Work in Lebanon - Elizabeth Saleh (Goldsmiths, University of London, UK) The Artifice of Natural Wine: Jules Chauvet and the Reinvention of Vinification in Postwar France - Paul Cohen (University of Toronto, Canada) Vino Naturale: Tensions Between Nature and Technology in the Glass - Rachel Black (Boston University, USA) Contributor Biographies Bibliography

Read more less

Book SynopsisKate Cairns is an Assistant Professor of Childhood Studies at Rutgers University, USA. Josée Johnston is Associate Professor of Sociology at the University of Toronto, Canada.Trade ReviewFood and Femininity helps us to further understand why women invest so much energy in foodwork … [and] reminds us that the pressures surrounding food are immense for women – not just in terms of foodwork but in terms of the implications for their own weight management and the nearly universal goal of thinness. -- Charlotte N. Markey * Psychology Today *Women do not all react to foodwork in the same uniform manner. Food and Femininity therefore offers a useful exploration of food and the construction of femininities, and demonstrates how food itself can be used as a means by which social inequalities can be uncovered. * LSE Review of Books *[Cairns and Johnston] provide thought-provoking contributions to the fields of feminist scholarship and food studies. Summing Up: Recommended. Upper-division undergraduates through researchers and faculty. * CHOICE *Cairns and Johnston’s book is sure to be of interest to a wide range of academics–critical geographers, anthropologists, and sociologists alike–not merely those who have a distinguished taste for food research. * Antipode *With their call for the development of feminist food studies and feminist food politics, Cairns and Johnston contribute to an important perspective in the multivocal dialectic on gender and food. * Gender & Society *Cairns and Johnston take forward understanding food politics by focusing on how femininity is performed through foodwork practices. Through an immersion in the processes of decision making for household food choices, Food and Femininity offers a rich account of the thorny tensions faced by shoppers attempting to work out food ethics in their everyday eating lives …this book offers a rich and rigorous contribution to examinations of contemporary western food politics … [and] not only examines food and femininity, it also sets out feminist methodologies for researching food issues. * The Sociological Review *Overall, this book was excellent and I would highly recommend it for anyone interested in the sociological study of food and/or gender. It is scholastically rigorous, but remains firmly grounded in the everyday, real life experiences of women who care about food. In addition to its thoughtful and careful theoretical analysis of the varied performances of food femininities, the authors helpfully provide readily relatable examples and anecdotes to illustrate their ideas. This had the effect of connecting both theory and practice in a seamless and engaging way. * Canadian Food Studies Book Review *Finally, a book that gives a thorough, scholarly treatment to a phenomenon that affects so many women on a daily basis, sometimes quite painfully: negotiating the ever fraught cultural messages about shopping, cooking, serving, and eating food right, including the exhortations that we should simply relax about these things. -- Julie Guthman, University of California, Santa Cruz, USAMom is in the kitchen making dinner. She is also “doing gender,” reinforcing stereotypes that a woman’s place is in the home. Why are women still responsible for feeding the family in our postfeminist age? Food and Femininity reveals the pleasures—as well as the inequities—of home cooking. -- Christine Williams, University of Texas at Austin, USAA brilliant book that will set the agenda for future debates about gender and food. Combining rich empirical material and persuasive theorizing, Cairns and Johnston demonstrate why contemporary food practices raise crucial issues for feminism. -- Joanne Hollows, Independent Scholar, UKIn this path-breaking work, the authors show how femininity is both empowering and constraining for women, and how this tension plays out in the food arena. -- Melanie DuPuis, University of California, Santa Cruz, USACairns and Johnston take forward understanding food politics by focusing on how femininity is performed through foodwork practices. Through an immersion in the processes of decision making for household food choices, Food and Femininity offers a rich account of the thorny tensions faced by shoppers attempting to work out food ethics in their everyday eating lives …this book offers a rich and rigorous contribution to examinations of contemporary western food politics … [and] not only examines food and femininity, it also sets out feminist methodologies for researching food issues. * The Sociological Review *…Food and Femininity is a highly readable and informative text that offers an up-to-date, contemporary analysis of the longstanding discussion of the relationship between femininity and food … The book is a valuable addition to the burgeoning field of feminist food studies, particularly because Cairns and Johnston incorporate intersectional analysis throughout the text, being careful to examine the ways in which gender intersects with race/ethnicity and class to shape women’s experiences with food. More than this, Food and Femininity adds to the development of a collective feminist food politics. * Food, Culture and Society *Table of ContentsA Personal Food Prologue 1. Caring About Food 2. Thinking through Food and Femininity: A Conceptual Toolkit 3. Trolling the Aisles and Feeling Food Shopping 4. Maternal Foodwork: The Emotional Ties that Bind 5. The "Do-Diet": Embodying Healthy Femininities 6. Food Politics: The Gendered Work of Caring Through Food 7. Food Pleasures in the Postfeminist Kitchen 8. Conclusion: Cooking as a Feminist Act? Appendix A: Participant Demographics Appendix B: Methods Appendix C: Discourse Analysis of Food Media References Index

Read more less

Book SynopsisKrishnendu Ray is an Associate Professor and Chair of the Department of Nutrition, Food Studies and Public Health at New York University, USA.Trade ReviewThe Ethnic Restaurateur explores subordination and power in the domain of palatal taste which challenges standard theories of aesthetic taste and culture-making in an American city. … A very insightful sociological study on the American culinary world. -- Sarah Kahn * The Washington Book Review *Ray...[sketches] the tiers of what he calls a 'global hierarchy of taste.' … Ultimately, [his] theory is addressing not just the construction of opinions about food, but about culture more generally.The global hierarchy of cultural taste is, in Ray’s eyes, arranged according to capital flows more than it is to any inherent beauty or virtue a culture may possess. * The Atlantic *As the fields of food criticism, food journalism, and food studies increasingly turn their attention to questions of authenticity and appropriation, The Ethnic Restaurateur provides an essential perspective on the subject. -- Jenna Mason * The Southern Foodways Alliance *The Ethnic Restaurateur comprises an extensive reflective introduction, four interconnected substantive essays (chapters 2–5), and a brief conclusion. …This is an engaging and sometimes polemical book which contributes to understanding ethnic entrepreneurs and the circulation and appreciation of culinary traditions, as well as beckoning towards comparison with other national experiences. * Review of Agricultural, Food and Environmental Studies *Table of ContentsPreface: As the Grains you Eat, So will be the Mind 1. Taste, Toil and Ethnicity 2. Dreams of Pakistani Grill and Vada Pao in Manhattan: Immigrant Restaurateurs in a Global City 3. Hierarchy of Taste and Ethnic Difference: American Gustatory Imagination in a Globalizing World 4. Extending Expertise: Men in White at the Culinary Institute of America 5. Ethnicity and Expertise: Immigrant Cooks with Haute Aspirations 6. In Closing References Index

Read more less

Book SynopsisStirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization, tracing cooks’ use of new crops, spices, and New World imports. It highlighting the relationship between food and the culture, history, and national identity of Africans.Trade Review“A lively and engaging history of African food, cooking, and culinary cultures found within the continent and beyond. Indispensable reading for anyone interested in African history, the African diaspora, food studies, and women's contributions to culinary history.”“In this compelling study, James C. McCann provides a profound and novel way to examine history and historical change not only in Africa but also in the Atlantic basin…. This book allows readers to peek into the African cooking pot in order to better understand the constituent parts and nuances of African cuisine, as shaped by geography, history, trade across ecological zones, and migration (forced and voluntary) across oceans (Atlantic, Pacific, and the Mediterranean).” * American Historical Review *“(Stirring the Pot) makes the reader both intellectually and physically hungry.” * Canadian Journal of History *“Stirring the Pot is a welcome addition to the sparse literature on African history, food and foodways, and popular culture…. The book is aimed at a wide audience, ranging from mature secondary-school students through undergraduates and general readers, but graduate students and academics will also find its detailed documentation helpful.” * Gastronomica *“Published as part of an Africa in World History series brought out by an academic press, Ohio University Press, and aimed primarily at students and scholars, Stirring the Pot nonetheless considers a large swath of the world’s foodways and history in a valuable and, for many readers, new way. Despite the foodie fever currently gripping the culture, there doesn’t appear to be a whole lot out there about African cuisine….” * Wilson Quarterly, “From the Editors” *“(McCann’s) close reading of a feast offered in 1887 by Tatyu, the wife of Ethiopian king Menelik II, is an exemplary investigation of stat patronage and Ethiopian cuisine. The author’s use of details is eye-catching…. There has been a desperate need for this kind of study for over two decades, so McCann has done African studies a service by writing such a readable book.” * Notes & Records *“The author of the Gourmand award-winning book Stirring the Pot is one of the biggest experts when it comes to the agricultural and cooking history of Africa.” * Gourmand Magazine *“The strongest part of (Stirring the Pot) is its resistance to any fixed notion of ‘traditional’ or ‘authentic’ food, and McCann’s recognition that understanding food requires bringing together ecology, history, politics, and trade.” * International Journal of African Historical Studies *“Historian McCann alters the typical proportions of books on food, with 27 select recipes supplementing generous portions of the history of cuisine in Africa and beyond. The author emphasizes disparate influences on Africa’s foodways, including encounters between the continent’s peoples and states along with seminal transformations wrought by post-1492 global circulation of crops…. Summing Up: Highly recommended.” * Choice: Current Reviews for Academic Libraries *“Well-written, clear, and informative, Stirring the Pot provides a compelling, readable history of food and cuisine in Africa… a remarkable book.”“For this huge undertaking, McCann focuses on the ways trade, politics, colonialism, and diaspora have shaped a dynamic and enduring gastronomic mélange. Maize, for example, came to Ethiopia via the Arab Red Sea trade and to West Africa from the West Indies in the 16th century, yet didn’t become the continent’s dominant cereal crop until the 20th century. Cheap and filling, maize made economic sense.” * Wilson Quarterly, from the review *“Stirring the Pot addresses the importance of food in interpreting culture and social history in Africa and in those areas of the world touched by African immigrants…. (A)n interesting and informative book that will appeal to a broad audience and is worth the read.” * Popular Anthropology *

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

Book Synopsis

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less