Cultural studies: food and society Books

Book SynopsisAn exploration of what we eat and how we live, and the health consequences of denying our complicated evolutionary history with food.

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Book SynopsisA NEW YORK TIMES AND INDIE BESTSELLER!Part travelogue, part culinary history, all capitalist critiquecomedian Jamie Loftus''s debut, Raw Dog, will take you on a cross-country road trip in the summer of 2021, and reveal what the creation, culture, and class influence of hot dogs says about America now.A Best Book of the Year from NPR and Vulture. Featured in: NPR Weekend Edition Bon Appétit Oprah Daily Glamour NY Mag Splendid Table The Wall Street Journal Eater Betches USA Today Boston Globe Eater Slate The Next Big Idea Club Buzzfeed and more Wise and funny ANDY RICHTER Revealing, funny, sad, horny, and insatiably curious SARAH MARSHALL A wild ride ROBERT EVANS Deeply incisive and hilariously honest JACK O'BRIEN Gonzo yet vulnerable GABE DUNN Hot dog Moby-Dick BRANSON

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Book SynopsisMathilde Cohen is Professor of Law and the Robert D. Glass Research Scholar at the University of Connecticut, USA. Cohen is a Research Fellow at the CNRS, France.Yoriko Otomo is Senior Lecturer in Law at SOAS, University of London, UK. She was recently a Visiting Fellow at the Oxford Centre for Global History, University of Oxford, UK and a Visiting Fellow at the University of New South Wales, Australia.Trade ReviewMaking Milk proves through its carefully researched and detail-oriented descriptions to be a helpful resource to those wanting an understanding of what milk has been over time and place, for whom it is intended, the problematic issues behind how it functions symbolically in modern societies, and finally, suggestions on how to view milk going forward. * FoodAnthropology *Making Milk is an ambitious, fascinating, and often disturbing read … It is also a hopeful read, one that offers readers a glimpse beyond the world we currently live in, beyond the Gilead of our past and of our present, and into a future beyond patriarchy, exploitation, and oppression, a future where new ways of relating with each other--men and women, humans and other animals--are possible, if we only dare to create them. * Hypatia *Editors Mathilde Cohen and Yoriko Otomo assemble a provocative collection of strong interdisciplinary scholarship to explore milk’s material, affective, historical, semantic, symbolic and economic relations. * LSE Review of Books *This book will introduce you to some of today’s most exciting and creative food studies scholars as they take on the topic of milk. Each chapter approaches the topic from a different theoretical lens. The results are a series of deep and multifaceted looks at this endlessly fascinating and complex food. * E. Melanie DuPuis, Pace University, USA, and author of Nature's Perfect Food (2002) *Milk is a political issue. These eloquent essays reveal the contentious cultural, economic, and symbolic meanings of milk from the middle ages to the posthuman world. They are a riveting account of a fluid that many of us take for granted. I was enchanted, shocked, and intrigued. * Joanna Bourke, Birkbeck, University of London, UK. *Of the many foods ingested by humans, milk is the most laden with significance, as well as the most biochemically complex. This collection explores these layers of meaning from political, economic, environmental, symbolic and spiritual perspectives — encompassing the milk of humans, other animals, and plants. Each essay is a thoughtful provocation which reframes our understanding of this profoundly relational substance and increases our respect for those who produce it. * Fiona Giles, University of Sydney, Australia, and author of Fresh Milk: The Secret Life of Breasts (2003) *A welcome addition to strong cultural scholarship of milk. Summing Up: Recommended. Upper-division undergraduates through faculty and professionals. -- J. M. Deutsch, Drexel University * CHOICE *Table of ContentsList of Tables List of Contributors Foreword Acknowledgments Introduction Part One: Drinking Milk: Histories and Representations 1. More than Food: Animals, Men, and Supernatural Lactation in Occidental Late Middle Ages, Chloé Maillet (Musée du quai de Branly, France) 2. Feminized Protein: Meaning, Representations, and Implications, Carol J. Adams (independent scholar, USA) 3. Growing a Nation: Milk Consumption in India since the Raj, Andrea S. Wiley (Indiana University, USA) Part Two: Making Milk: Technologies and Economies 4. Unreliable Matriarchs, Melanie Jackson (UCL, University of London, UK) and Esther Leslie (Birkbeck, University of London, UK) 5. The Mechanical Calf: On the Making of a Multispecies Machine, Richie Nimmo (University of Manchester, UK) 6. Milk, Adulteration, Disgust: Making Legal Meaning, Yofi Tirosh (Tel Aviv University, Israel) and Yair Eldan (Ono Academic College, Israel) 7. Markets in Mothers’ Milk: Virtue, Vice, Promise, or Problem?Julie P. Smith (Australian National University, Australia) Part Three: Queering Milk: Male Feeding and Plant Milk 8. The Lactating Man, Mathilde Cohen (University of Connecticut, USA) 9. “Cow’s Milk is for Calves, Breastmilk is for Babies.” Alfred Bosworth’s Reconstituted Milk and the Women who Innovated Infant Feeding Amid an American Health Crisis, Hannah Ryan (Cornell University, USA) 10. Plant Milk: From Obscurity to Visions of a Post-Dairy Society, Tobias Linné (Lund University, Sweden) and Ally McCrow-Young (University of Copenhagen, Denmark) 11. Critical Ecofeminism: Milk Fauna and Flora, Greta Gaard (University of Wisconsin-River Falls, USA) Part Four: Thinking about Plant Milk 12. Milk and Meaning: Puzzles in Posthumanist Method, Jessica Eisen (Harvard Law School, USA) 13. DIY Plant Milk: A Recipe-Manifesto and Method of Ethical Relations, Care, and Resistance, Matilda Arvidsson (Lund University, Sweden) Notes Bibliography Index

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Book SynopsisSimona De Iulio is Professor of Information and Communication Sciences at the University of Lille, France.Susan Kovacs is Professor of Information and Communication Sciences at the Enssib Library and Information Science school, Villeurbanne, France.Trade ReviewThis book investigates how knowledge about food is developed, disseminated and digested in diverse Western European contexts. Chapters critically examine beliefs about child and elderly nutrition, diabetes, gluten-sensitivity, vitamins and other dietary issues where medical experts, media brokers, scientists and educators promote concepts not only of good eating, but also of health and compliant citizenship. The book provides provocative insights into how food knowledge undergirds political policies, educational practices and nutrition advice. * Carole Counihan, Professor Emerita of Anthropology, Millersville University, USA and Editor-in-Chief of Food and Foodways *Scholars and activists have long emphasized the importance of “knowing where food comes from” while paying too little attention to the question of where knowledge about food comes from. Stepping into the gap is this ambitious collection of internationally diverse, interdisciplinary essays exploring what people know about eating, what they do with that knowledge and the broader politics of knowledge, authority and legitimacy that shape both. * Charlotte Biltekoff, Associate Professor of American Studies & Food Science and Technology, University of California, Davis, USA *Table of ContentsList of Figures Contributors Acknowledgments Introduction, Simona De Iulio (University of Lille, France) and Susan Kovacs, (Enssib Library and Information Science School, Villeurbanne, France) Part I: Construction and Circulation of 'Eating Knowledge': Mediators and mediations 1. Athena, Jesus Christ and the Traffic light. History and Anthropology of Olive Oil, Elisabetta Moro, (University of Naples, Italy) 2. Strategies for disseminating dietetics: The health regimen as medical book genre in seventeenth-century France, Justine Le Floc'h, (Sorbonne University, France) 3. Projecting savoir-faire in the French classroom: Nutrition filmstrips, 1930–70, Didier Nourrisson, (University of Lyon, France) 4. Changing Public Health Recommendations for Older People: from Curbing Excess to Battling Undernutrition, Laura Guérin, (Max Weber Centre, France) 5. Food in the Workplace, where Productivity Meets Well-Being: a Contemporary Question?, Thomas Heller and Elodie Sevin, (University of Lille, France) 6. Knowledge, Information and Mediations in Tension: a Decade of Food Scandals and Controversies, François Allard-Huver, (University of Lorraine, France) Part II: Uses and Appropriations of ‘Eating Knowledge’ in Everyday Practices 7. From Disciplining Bodies to Patient Education: Changing Diabetics' Eating Habits in the Nineteenth and Twentieth Centuries, Vincent Schlegel, (The School for Advanced Studies in the Social Sciences (EHESS), Paris, France) 8. The Dietary Consultation Session as a Place for Mediating Food Knowledge, Viviane Clavier, (University of Grenoble-Alpes, France) 9. Information Practices and Knowledge Appropriation Among Gluten-Sensitive Individuals, Virginie Wolff, (University of Strasbourg, France) 10. Vitamins in Food Advertising and School Resources, 1950 to the Present: Between Prevention and Health-Capital Approaches, Simona De Iulio (University of Lille, France), Laurence Depezay (University of Lille, France), Susan Kovacs, (Enssib Library and Information Science School, Villeurbanne, France), Denise Orange Ravachol, (University of Lille, France), and Christian Orange, (Free University of Brussels (ULB) Belgium) 11. The Circulation of Knowledge about Food in Schools, Marie Berthoud, (University of Lille, France) 12. Developing a Reasoned Approach to Food Education Through Science Teaching, Denise Orange Ravachol, (University of Lille, France) and Christian Orange, (Free University of Brussels (ULB) Belgium) 13. When 'Healthy' Eating becomes a Political Issue: Parents’ Association School Canteens in Andalusia, Spain, Philippe Cardon, (University of Lille, France) and María Dolores Martín-Lagos López, (University of Granada, Grenada) Bibliography Index

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Book SynopsisHugh Campbell holds a Professorial Chair of Sociology at the University of Otago, New Zealand. He has written extensively on the sociology of food. Prior to the University of Otago he was Director at the Centre for the Study of Agriculture, Food and Environment at the University of Otago, New Zealand.Trade ReviewThere is much to love about Farming Inside Invisible Worlds. A key strength is its attentiveness to geographical and historical specificity in narrating the solidification and crises of modern agriculture ... Campbell adeptly draws on comparative material from the United States and elsewhere, making the book of interest to those studying agrarian transitions and environmental histories elsewhere in the world ... Yet it is the personal touches, such as his thick description of a fishing camp, both heavily denuded of modernist farming possibility and yet full of vitality, that render the book a true tour de grace. * AAG Review of Books *Campbell is an academic at the top of his game. He covers the history of agriculture in his country with breadth, clarity, and succinctness, as well as a dose of dry humour ... An important contribution from Aotearoa/New Zealand to a growing literature on settler colonial food systems across states of the former British Empire by Indigenous and non-Indigenous scholars. * Agriculture and Human Values *‘Drawing upon his farming experiences, and applying extensive knowledge from the social sciences, Hugh Campbell delivers an original and provocative account of agricultural development in Aotearoa New Zealand. It will appeal to a wide public audience, especially readers in nations such as Australia, New Zealand, the US and Canada – where indigenous peoples were forcibly removed from their lands. Thoroughly researched and eloquently written, the book is set to become a classic in agrarian studies.’ * Geoffrey Lawrence, The University of Queensland, Australia *The combination of long-term, widely cast academic experience and situated, personal involvement makes this a truly special book, in which different modes of knowing go together in insightful and compelling ways. -- Annemarie Mol * Review of Agricultural, Food and Environmental Studies *An extremely stimulating book that will go down in the history of agri-food studies. Its success lies in Hugh Campbell’s analyses of the origins, crises and alternatives to modern agriculture in New Zealand as well as the theoretical references that he uses to address these issues. -- Ronan Le Velly * Review of Agricultural, Food and Environmental Studies *‘Hugh Campbell impressively ‘decolonises’ modern farming, disclosing its explicit and implicit powers, as embodied in material and ontological agency. Through the lens of colonisation of Mãori farming cultures, he foregrounds settler farming history as exemplary in forming capitalist value relations and modernist erasure of Indigenous socio-ecological practices. His unique reflexive narrative is a powerful account of modern farming’s bio-cultural override, challenging boundaries of industrial agriculture and critical scholarship alike.’ * Philip McMichael, Cornell University, USA *‘This book changes the way we must understand and engage with the transformative powers and potentialities of farms and farming in any setting. The book’s brilliant account of the politics of land, people and biota of Aotearoa New Zealand since European colonisation shows that nothing about farms as socio-ecological projects is unchallengeable. He unashamedly frames the power of farms in terms of their visible and invisible powers centred on property. While an extremely robust even brutal expose, the book’s mission is to re-instate contemporary farms as sites of vitality, renewal, experiments and hope. This is the agri-food book of the 21st century.’ * Richard Le Heron, University of Auckland, New Zealand *Table of ContentsPrologue: Visible and Invisible Farming Worlds 1. Farming and Ontology 2. The Powers and Consequences of the Colonial Farm in New Zealand 3. From Colonial to Modernist Farming 4. The Crisis of Modernist Farming 5. Farming Inside Visible Worlds Epilogue: Theorizing the Ontology of Farms Bibliography Index

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Book SynopsisTable of ContentsSpice Spice Science What Is a Spice? Flavor and Aromas Compounds Understanding Heat Releasing and Developing Flavors Periodic Table of Spices Forming Flavor Combinations World of Spice Middle East Syria/Turkey Israel/Lebanon Iraq/Iran Egypt/Arabian Peninsula Africa Horn of Africa/The Maghreb East Africa/Central Africa West Africa/Southern Africa South Asia Northwest India & Pakistan/Himalayan Belt Northeast India & Bangladesh/Central India West India/South India & Sri Lanka Southeast Asia Myanmar/Thailand, Cambodia, & Laos Vietnam/Malaysia & Singapore Indonesia/Philippines East Asia Korea/Japan North China/East China South China/West China The Americas The Caribbean/Mexico & Central America The Andes/The Amazon North America/Pacific Latin America Europe Scandinavia/Britain Spain & Portugal/France Italy/Southeast Europe & Georgia Spice Profiles Sweet Warming Phenols Cinnamon Cassia Clove Allspice Anise Star Anise Recipe: Star Anise Steamed Salmon Fennel Seed Licorice Mahleb Vanilla Warming Terpines Nutmeg Recipe: Middle Eastern Chicken Biryani Mace Caraway Dill Seed Recipe: Ejjeh with Dill and Black Lime Harissa Annatto Fragrant Terpines Mastic Juniper Rose Coriander Recipe: Vegan Peanut Curry Earthy Terpines Cumin Nigella Penetrating Terpines Grains of Selim Black Cardamom Cardamom Bay Galangal Recipe: Curried Lamb with Khao Kua Citrus Terpines Dried Lime Lemon Myrtle Lemongrass Sweet-Sour Acids Amchoor Pomegranate Sumac Tamarind Recipe: Roast Pineapple with Tamarind Granita Carob Fruity Aldehydes Barberry Cacao Toasty Pyrazines Paprika Wattle Sesame Recipe: Black Sesame, Licorice, and Cardamom Ice Cream Sulfurous Compounds Garlic Asafoetida Curry Leaf Mustard Pungent Compounds Grains of Paradise Recipe: Sweet and Hot Apple Pastry Rosettes Black Pepper Sichuan Pepper Ginger Chili Unique Compounds Saffron Recipe: Spiced Scallops with Saffron Beurre Blanc Poppy Ajwain Celery Seed Turmeric Fenugreek Recipe: Spiced Adobo

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Book SynopsisJean-Pierre Poulain is Professor of Sociology at the University of Toulouse II Jean Jaurès, France, and Chair of Food Studies: Food, Cultures and Health at Taylor's-Toulouse University Centre, Malaysia. He is the author of a number of books on the sociology of food and tourism. His work has been translated into Italian, Portuguese, Spanish, Chinese and Japanese.Trade ReviewThis timely translation adds an important Continental perspective to the English-language food canon, while also reaching forward to the cross-disciplinarity that characterizes contemporary Food Studies. Poulain’s framing of systemic complexities and multiple sociologies reminds us of the critical importance of thinking-and-doing both through and with food—a holistic and necessary approach. * David Szanto, University of Gastronomic Sciences, Italy *Gives a timely and insightful narrative to readers interested in finding out more about this developing sphere of research. * LSE Review of Books *Table of ContentsList of figures and tables Preface List of abbreviations Introduction Part 1: Permanent and Changing Aspects in Modern Eating Practices Chapter 1: The Globalization of the Food Supply: De-localization and Re-localization Chapter 2: Between the Domestic and the Economic Spheres: The Ebb and Flow of Culinary Activity Chapter 3: The Evolution of Eating Practices Chapter 4: From Food Risks and Food Safety to Anxiety Management Chapter 5: Obesity and the Medicalization of Everyday Food Consumption Part 2: From Sociological Interest in Food to Sociologies of Food Chapter 1: The Major Socio-Anthropological Movements and Their Encounters with the "Food Social Fact" Chapter 2: Epistemiological Obstacles Chapter 3: From Sociological Interest in Food to Sociologies of Food Chapter 4: The Sociologies of Food and Attempts to Make Connections Chapter 5: The Sociology of French Gastronomy Chapter 6: The Food Social Space: A Tool for the Study of Food Patterns As a Conclusion: The Call for Constructivist Positivism References Index

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Book SynopsisKen Albala is Professor of History at the University of the Pacific, USA and author of many books, including Eating Right in the Renaissance; Food in Early Modern Europe; The Banquet: Dining in the Great Courts of Late Renaissance Europe; Beans: A History; and The Lost Art of Real Cooking. He is editor of Food Cultures of the World Encyclopedia and coeditor of the journal, Food, Culture & Society.Trade Review[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style. -- Louise Ellis-Barrett * Social Sciences *Table of ContentsSeries Preface Introduction Ken Albala, University of the Pacific, USA 1 Food Production 29 Allen J. Grieco, Villa I Tatti, The Harvard University Centre for Italian Renaissance Studies, Italy 2 Food Systems: Pepper, Herring, and Beer Michael Krondl, Independent Scholar, USA 3 Food Security, Safety, and Crises Philip Slavin, McGill University, Canada 4 Food and Politics Eric R. Dursteler, Brigham Young University, USA 5 Eating Out Paul Freedman, Yale University, USA 6 Professional Cooking, Kitchens, and Service Work Ken Albala, University of the Pacific, USA 7 Family and Domesticity Alison A. Smith, Wagner College, USA 8 Body and Soul Joan Fitzpatrick, Loughborough University, UK 9 Food in Painting Gillian Riley, Independent Scholar 10 World Developments Fabio Parasecoli, The New School, NYC, USA Notes Bibliography Notes on Contributors Index

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Book SynopsisThe nineteenth-century West saw extraordinary economic growth and cultural change. This volume explores and explains the birth of the modern world through the food it produced and consumed. Food security vastly improved though malnutrition and famines persisted. Scientific research radically altered the ways in which food and its relation to the body were conceived: efficiency became the watchword, norms the measure, and standardized goods the rule. At the same time, the art of food became a luxury pursuit as interest in gastronomy soared.A Cultural History of Food in the Age of Empire presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.Trade Review[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style. -- Louise Ellis-Barrett * Social Sciences *Table of ContentsSeries Preface Introduction: Locating Foodways in the Nineteenth Century Martin Bruegel, Institut National de la Recherche Agronomique, France 1 Food Production: Industrial Processing Begins to Gain Ground Pierre Saunier, Institut National de la Recherche Agronomique, France 2 Food Systems in the Nineteenth Century Yves Segers, Katholieke Universiteit Leuven, Belgium 3 Food Security and Safety Vera Hierholzer, Goethe University, Frankfurt am Main, Germany 4 Food and Politics: Policing the Street, Regulating the Market Martin Bruegel, Institut National de la Recherche Agronomique, France 5 Eating Out Peter Scholliers, Vrije Universiteit Brussel, Belgium 6 Professional Cooking, Kitchens, and Service Work Amy B. Trubek, University of Vermont, USA 7 Family and Domesticity: Food in Poor Households Anna Davin, Independent Scholar, UK 8 Body and Soul: From Tension to Bifurcation Ulrike Thoms, Institut fur Geschichte der Medizin, Berlin, Germany 9 Food Representations Kolleen M. Guy, University of Texas at San Antonio, USA 10 World Food: The Age of Empire c. 1800–1920 Fabio Parasecoli, , New School, New York, USA Notes Bibliography Notes on Contributors Index

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Book SynopsisAnne Murcott is Professorial Research Associate, Food Studies Centre, SOAS University of London and Honorary Professor, University of Nottingham, UK.Warren Belasco is Professor Emeritus of American Studies, University of Maryland, Baltimore County, USA. Peter Jackson is Professor of Human Geography at the University of Sheffield, UK.Trade ReviewThe Handbook of Food Research covers the whole spectrum of research related to food production, distribution and consumption -- Ellen J. Helsper * LSE Review of Books *This impressive compendium introduces readers to research in food history and sociology on diverse topics including food technologies, adulteration, marketing, and waste; nutrition, food security, and famine; farming, terroir, meals, and media; eating disorders, obesity, and food politics. It will be an invaluable resource for both beginning and established scholars seeking a comprehensive overview of foodways research. * Carole Counihan, Editor-in-Chief of 'Food and Foodways' and co-editor of 'Food and Culture: A Reader' and 'Taking Food Public: Redefining Foodways in a Changing World.' *An ambitious and judicious compilation of reviews of international research on the diverse topics constituting the fragmented field of food studies, this book amasses the evidence and theory from many disciplines needed for a coherent and relevant understanding of current issues of provision, consumption and policy. * Alan Warde, Professor of Sociology, School of Social Sciences, University of Manchester, UK. *This Handbook is a comprehensive examination of food in its social, ecological, nutritional, cultural and political dimensions by a stellar line-up of research-scholars. Its organizing frameworks of history, provisioning, consumption, and current issues underscore food’s centrality to all scales of social life. * Philip McMichael, Cornell University, USA *These authoritative essays illuminate key analytical themes and future challenges confronting contemporary and historical research on food in the social sciences. This erudite collection will be an indispensable companion for researchers in the rapidly expanding, diverse field of food studies. * David Goodman, Visiting Professor, Department of Geography, King's College London, and Professor Emeritus of Environmental Studies, University of California, Santa Cruz, USA *Making an inventory of paradigms and methods, with an abundance of very relevant empirical data, the authors of this handbook show, in an exemplary manner, how forty years of multidisciplinary interest for food led to the emergence of the "food research"; a sector becoming one of the most dynamic fields of the contemporary science. * Jean Pierre Poulain, Sociologist and Anthropologist, Taylor’s University, Malaysia and University of Toulouse 2, France *This is an important collection of writings by an international group of scholars on the production, distribution and consumption of food, that is both firmly anchored in history and addresses contemporary social problems. It is a valuable guidebook to the rapidly growing and highly diverse field of food research. * Jukka Gronow, Professor Emeritus, Department of Social Sciences, University of Helsinki, Finland *A cross-disciplinary and historically rich review, a future research agenda and much provocation. This book will encourage food studies scholars to chart the continuities and changes, consensus and contest in the biological, environmental and social relations of food. * Jane Dixon, Senior Fellow, Australian National University, Australia *Table of ContentsForeword by Sidney W. Mintz (John Hopkins University, USA) A Burgeoning Field: Introduction to The Handbook of Food Research - Anne Murcott (SOAS, University of Nottingham and London South Bank University, UK) Part One: Historical Essentials Editorial Introduction The History of Globalization and the Food Supply - Leigh Bush, Adrianne Bryant, and Richard Wilk (Indiana University, USA) Re-thinking the Economic and Social History of Agriculture and Food, Through the Lens of Food Choice - Richard Le Heron (University of Auckland, NZ) Feeding Growing Cities in the Nineteenth and Twentieth Centuries: Problems, Innovations and Reputations - Peter Scholliers and Patricia Van Den Eeckhout (Vrije Universiteit Brussel, Belgium) The Historical Development of Industrial and Domestic Food Technologies - Mónica Truninger (Institute of Social Sciences, University of Lisbon, Portugal) Social History of the Science of Food Analysis and the Control of Adulteration - Peter J. Atkins (University of Durham, UK) Representations of Food Production and Consumption: Cookbooks as Historical Sources - Kyri W. Claflin (Boston University, USA) Part Two: Frameworks of Provision: Production and Distribution Editorial Introduction Contemporary Food Systems - Terry Marsden (Cardiff University, UK) Economics, Food Demand and Nutrition - Richard Tiffin and Matthew Salois (University of Reading, UK) Food Chains - Bill Pritchard (University of Sydney, Australia) Food and the Audit Society - Hugh Campbell (University of Otago, NZ) Environmental Issues in Agriculture: Farming Systems and Ecosystem Services - Michael Winter (University of Exeter, UK) Appellations and indications of origin, terroir, and the social construction and contestation of place-named foods - Harry G. West (SOAS, UK) A Critical Turn in Hospitality and Tourism Research - Richard Mitchell and David Scott (School of Hospitality, Otago Polytechnic, NZ and Southern Cross University, Australia) Part Three: Buying and Eating Editorial Introduction Food Marketing - Marianne Elisabeth Lien (University of Oslo, Norway) and Eivind Jacobsen (National Institute for Consumer Research (SIFO), Oslo, Norway) Food Retailing - Allan G. Hallsworth (University of Portsmouth, UK) The Twenty-First Century 'Food Consumer': The Emergence of Consumer Science - Helene Brembeck (Centre for Consumer Science, CFK, University of Gothenburg, Sweden) Appetite and Satiety - A Psychobiological Approach - John Blundell, Michelle Dalton, Graham Finlayson (University of Leeds, UK) Sociology of Food Consumption - Lotte Holm (Copenhagen University, Denmark) Meals: Eating at Home and 'Eating Out' - Alice Julier (Chatham University, USA) Drinks: Water, 'Soft' and Alcoholic - Tom Brennan (United States Naval Academy, USA) Food and Identity - Krishnendu Ray (New York University, USA) Part Four: Contemporary Issues, Problems and Policy Editorial Introduction Hunger and Famine Worldwide - Ellen Messer (Boston University, USA) The Politics of Food and Nutrition Policies - David F. Smith (University of Aberdeen, UK) Risk and Trust in the Food Supply - Unni Kjærnes (The National Institute for Consumer Research, Oslo, Norway) Food (In)security in the Global "North" and "South" - Jane L. Midgley (University of Newcastle, UK) Food and the Media: Production, Representation and Consumption - Roger Dickinson (University of Leicester, UK) Eating Disorders and Obesity: Symptoms of a Socially Sanctioned Pathway in the Modern World - Jane Ogden (University of Surrey, UK) Food Waste - Catherine Alexander (Goldsmiths' College London, UK) Nicky Gregson (University of Sheffield, UK) and Zsuzsa Gille (University of Illinois at Urbana-champaign, USA) References Name Index Subject Index

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Book SynopsisWhenever we turn on the TV, flip a page in a magazine, or glance at a flyer in the grocery store, we are constantly bombarded with nutritional advice. Almond products can boost your memory! Milk helps build up your bones! Cereal is part of a doctor-approved balanced breakfast for growing girls and boys! Study after study tells us what we should eat, how much, and when. Words like "superfood" and "guilt free" convince us that we're making the right choice when we pluck an item off the shelf and head for the checkout line. We count on nutrition science to guide us through the overwhelming choices in our local grocery store and helps us make the best decisions for our health.Except it often doesn't. Many of these studies we rely on to make decisions are not funded by unbiased third parties-they're actually funded by companies seeking to buoy their own products. As renowned food expert Marion Nestle reveals in Unsavory Truth, most nutrition societies, committees, and departments are actually in the food industry's pocket. Whether it's a study claiming moderate exercise is enough to cancel out the calories in sugary sodas (backed by Coca-Cola) or a report about how blueberries can reduce the risk of erectile dysfunction (backed by the US Highbush Blueberry Council), the food industry has learned how to turn selective disclosure and partisan probes into major profit. Like Big Pharma has corrupted medical science, so Big Food has corrupted nutrition. In a nation where more than two-thirds of adults and one-third of children are considered overweight or obese, it's never been more important to put our public health first. With stricter legislation for food companies and researchers, stricter policies for societies and journals, and better consumer education, Nestle argues that we have a fighting chance to get our country's nutrition back on track.With riveting prose and unmatched investigative rigor, Unsavory Truth reveals how big food companies took over nutrition science-and how we can take it back.

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Book Synopsis“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series“The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.Trade ReviewNew York Times BestsellerWashington Post BestsellerNational Post Bestseller (Canada) “Olmsted’s well-researched exposé reveals how often what we eat isn’t what it seems. (Parmesan cheese made of wood pulp or fake lobster rolls, anyone?) Eye-opening.” —PEOPLE magazine “Olmsted boldly walks readers through a course in food authenticity that covers olive oil, cheese, Champagne, seafood, steak, coffee, and more. Readers will be inspired by his intensity and clarity, and floored by how far some counterfeiters go to fool consumers and some historic food institutions go to protect their products and their names. Olmsted’s research is impressive, and he lets no stone go unturned. He lets the terrifying facts speak for themselves, adding just a little humor . . . Olmsted’s sharp language will hopefully put fires under counterfeiters everywhere . . . With the guiding hand of a good friend and prose that keeps the reader’s eye moving, Olmsted insists that readers ‘shop better and cook more.’” —Publishers Weekly, starred review “Equal parts foodie chronicle and investigative exposé . . . Real Food / Fake Food is less treatise than guidebook, showing readers how to navigate an increasingly complex food system.” —Outside magazine “Required reading for cooks who genuinely care about quality and health . . . a fascinating read that sheds light on our under-regulated food industry. The book also serves as a handy guide to what items consumers should avoid, and how to find and identify the real deal.” —CookingLight.com “A striking look at the food industry. It’s unnerving that so many people don't know what authentic olive oil or port wine tastes like because they’ve been undersold on some off-shoot knock off and no one is raising a flag — until now.”—Ming Tsai, author, chef, and host of PBS’s Simply Ming “Larry Olmstead makes you insanely hungry and steaming mad in this provocative account of how fraud threatens not just the world’s great craft foods (think caviar, Kobe beef, and Parmigiano-Reggiano) but our everyday diet. A must-read for anyone who cares deeply about the safety of our food and the welfare our planet.”—Steven Raichlen, author of the Barbecue! Bible cookbook series and host of Project Smoke and Primal Grill on PBS “Do not take another bite or swallow another sip of anything, for your sake and the sake of your children, before reading Real Food Fake Food. It is the health equivalent of Ralph Nader's expose Unsafe at any Speed. The content blows the doors off the kitchens.” —Michael Patrick Shiels, radio host and author of Invite Yourself to the Party “Larry Olmsted’s meticulously researched tour de force is chilling for what he uncovers about the food industry. At the same time his love of great food and his skill in writing about it make me want to try every one of the real foods he recommends. A must-read for anyone with an interest in, well, eating.”—Dan Dunn, author of American Wino: A Tale of Reds, Whites and One Man’s Blues “The world is full of delicious, lovingly-crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors that are hard to identify. In this entertaining and important book, Larry Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters. I'll never look at a menu the same way again.”—Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm “In his solidly researched new book, USA Today food and travel columnist Olmsted, a well-traveled and knowledgeable food writer, takes readers on an enlightening but frequently disturbing culinary journey. While providing fascinating insights into where and how some of the most delicious food products are produced, the author also reveals how often these are imitated to detrimental effect…A provocative yet grounded look at the U.S. food industry.” —Kirkus Reviews “This is an important book to help all buyers shop prudently and with a wary eye toward the claims of food producers. Recommended for all consumers along with policymakers, those interested in food science, and marketing professionals.” —Library Journal “Olmsted gives us the lay of this seedy landscape with momentum and aplomb. He demystifies the process by which fake ingredients end up in your shopping cart, explains why some of these deceitful foods could be a real threat to your health, and sheds a light on the government policies and shortsighted commercialism that landed them there.” —Mother Jones

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Book SynopsisIn Native Foods: Agriculture, Indigeneity, and Settler Colonialism in American History, Michael D. Wise confronts four common myths about Indigenous food history: that most Native communities did not practice agriculture; that Native people were primarily hunters; that Native people were usually hungry; and that Native people never developed taste or cuisine. Wise argues that colonial expectations of food and agriculture have long structured ways of seeing (and of not seeing) Native land and labor. Combining original historical research with interdisciplinary perspectives and informed by the work of Indigenous food sovereignty advocates and activists, this study sheds new light on the historical roles of Native American cuisine in American history and the significance of ongoing colonial processes in present-day discussions about the place of Native foods and Native history in our evolving worlds of taste, justice, and politics.Trade Review“Native foods are ubiquitous but unacknowledged. An expert historiography based on thorough research in environmental and social histories, Native Foods frames the rich, emergent, experiential literature on Indigenous foodways in the United States, ending pointedly with a critique of the neocolonial quest for native superfoods to save us from the travails of Euro-American civilization.”—Krishnendu Ray, author of The Migrant’s Table

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Book SynopsisThe Globalization of Food provides a comprehensive guide to all of the key issues involving globalization and the production, distribution and consumption of food in the present day. From domestic kitchens to factory farms, from corporate board-rooms to the fields of the Developing World, the book examines the most important sites and processes involved in changing the ways people all across the planet eat today. Rich in detail, expansive in scope and ambitious in coverage, The Globalization of Food forcefully demonstrates the central role of food in many of the crucial and most controversial social and political issues of the 21st century.The Globalization of Food:- Investigates the multiple ways in which globalization and food are interrelated- Spans established and emerging schools of thought in the field- Covers a broad range of examples and case studies from around the globe- Analyses the key controversies and dilemmas created by food globalization- Features contributions from leading experts in a range of disciplinesContributors include Pat Caplan, Carole Counihan, Marianne Elisabeth Lien, Alan Warde and Rick Wilk.Table of ContentsProvisional table of contents SECTION 1: The Globalization of Food Production Introduction Chapter 2: Delocalising Salmon: 'Tasmanian Atlantic Salmon' and the Emergence of a Universal Artefact Chapter 3: Localization and Globalization in the Livestock Industry (Rhoda Wilkie, University of Aberdeen) SECTION 2: Connecting Globalized Production and Globalized Consumption Editors' Introduction Chapter 4: Fair Trade Food: Connecting Producers and Consumers (Caroline Wright, University of Warwick) Chapter 5: Between Brand and Place: The Global Wine Market, Pedagogies of Tasting and the Tyranny of Parker's Scores (Stefano Ponte, Danish Institute for International Studies) Chapter 6: Globalization and Obesity (Jeffery Sobal, Cornell University and Wm. Alex McIntosh, Texas A&M University) SECTION 3: Globalization, Localization, Contestation, Politics Editors' Introduction Chapter 7: Virtue and Valorisation: 'Local Food' in the United States and France (Michaela DeSoucey, Northwestern University; Isabelle Techoueyres, University of Bordeaux) Chapter 8: Reign of the Terroir: the Cult of the Artisan in the French Gastronomic Field (Rick Fantasia, Smith College) Chapter 9: Unpacking the Localist Response to the Globalization of Food (Julie Guthman, University of California, Santa Cruz) Chapter 10: Gastronomic Revolutionaries: Slow food and the Politics of 'Virtuous Globalization' (Alison Leitch, Macquarie University) Chapter 11: Eating Your Way to Global Citizenship (Danielle Gallegos, Murdoch University) SECTION 4: Food, Selfhood, Identity and Globalization Editors' Introduction Chapter 12: Food Nationalism and American Identity (Shyon Baumann and Josee Johnston, University of Toronto) Chapter 13: Contemporary Hispanic Foodways in the San Luis Valley of Colorado: The Local, the Global, the Hybrid and the Processed (Carole Counihan, Millersville University) Chapter 14: Culinary Discourses: A Comparison of Four Ethnographic Settings (Pat Caplan, Goldsmiths College) SECTION 5: The Globalized Menu Editors' Introduction Chapter 15: Feeding Modern Desires: Exotic Restaurants and Expatriate Home Cooking (Krishnendu Ray, New York University) Chapter 16: Completely Unique but Appealing to Everyone: Managing Difference on the Globalized Menu of National and Ethnic Foods (Richard Wilk, Indiana University) Chapter 17: Convergent Tendencies in Global Context: A Comparison of Britain and France (Alan Warde, University of Manchester)

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Book SynopsisFood preparation, consumption, and exchange are eminently social practices, and experiencing another cuisine often provides our first encounter with a different culture. This volume presents fascinating essays about cooking, eating, and sharing food, by anthropologists working in many parts of the world, exploring what they learned by eating with others.These are accounts of specific experiences - of cooking in Mombasa, shopping for organic produce in Vienna, eating vegetarian in Vietnam, raising and selling chickens in Hong Kong, and of refugees subsisting on food aid. With a special focus on the experience and challenge of ethnographic fieldwork, the essays cover a wide range of topics in food studies and anthropology, including food safety and food security, cultural diversity and globalization, colonial histories and contemporary identities, and changing ecological, social, and political relations across cultures.Food: Ethnographic Encounters offers readers a broad view of the vibrancy of local and global food cultures, and provides an accessible introduction to both food studies and contemporary ethnography.Trade ReviewThis is an excellent sampler of recent ethnographic work on food. Most of the chapters take you deep into the significance of food and eating in an unfamiliar cultural setting. The book is accessible to anyone interested in food, though it is going to be most useful to serious students. This could be an excellent text for a course in the anthropology of food. -- Richard R. Wilk * Amazon US *Table of ContentsPreface John Borneman Introduction Leo Coleman 1. Food and Morality in Yemen Anne Meneley, Trent University, Canada 2. It All Started with the Bhajias Nina Berman, The Ohio State University, USA 3. The Enchantments of Food in the Lower Amazon, Brazil Mark Harris, University of St Andrews, UK 4. Live Poultry Markets and Avian Flu in Hong Kong Frédéric Keck, Centre National de la Recherche Scientifique, Paris, France 5. Revisiting Lao Food: Pain and Commensality Penny Van Esterik, York University, Canada 6. In Search of the Elusive Heirloom Tomato: Farms and Farmers' Markets, Fields and Fieldwork Jennifer A. Jordan, University of Wisconsin-Milwaukee, USA 7. Keeping out of the Kitchen: Cooking and Power in a Moroccan Household Claire Nicholas, Princeton University, USA 8. "Do You Know How to Eat . . .?" Edible Expertise in Ho Chi Minh City Nina Hien, New York University, USA 9. Learning to Exchange Words and Food in the Marquesas Kathleen C. Riley, Queens College, City University of New York, USA 10. Eating Vegetarian in Vietnam Christophe Robert, City University of Hong Kong, China 11. The Food of Sorrow: Humanitarian Aid to Displaced People Elizabeth Dunn, University of Colorado, USA Guide for Further Reading Endmatter

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Book SynopsisWelcome to 2030. You''ll own nothing, have no privacy, and you''ll be happy. . . .For the past two years, since the beginning of the coronavirus pandemic, we have been told that our old way of life is dead and gone. There can be no return to how things were before. Instead we must embrace a new normal in which every aspect of our lives is transformed-the way we live, eat, and work, and the way we are governed, not just by the state, but also by corporations. This is the Great Reset. And the foundation of this plan is a revolution in food.In this groundbreaking book, RAW EGG NATIONALIST lays out the globalist plan for food in detail, for the first time. Using the globalists'' own published materials, he reveals the preparations for a new worldwide diet-The Planetary Health Diet-that will be almost entirely plant-based. By eliminating animal agriculture, and placing total reliance on genetically modified crops and new alternative forms of protein, the globalists will tighten corporate control of the food supply-and of us. In a startling comparison with the effects of the Neolithic Revolution in agriculture-which he calls the original Great Reset-RAW EGG NATIONALIST reveals just how much we have to lose if the globalists should succeed.But this book is no council of despair. RAW EGG NATIONALIST proposes his own alternative vision of fundamental change. Taking his inspiration from Russian household gardening and the new movement for regenerative agriculture, he argues that the future of food, and the key to human flourishing, is actually the past. Instead of allowing ourselves to be alienated yet further from the natural world, we must return to it and to the foods and ways of producing them that made our ancestors strong.Antelope Hill Publishing is proud to present RAW EGG NATIONALIST''s The Eggs Benedict Option, a manifesto for all those seeking to live a sovereign existence in an age of growing darkness. By nourishing our personal health and fitness, and supporting political change to put the nation and its people first, we can defeat the globalists and regain our true humanity.With an exclusive foreword by Noor Bin Ladin.

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