Cultural studies: food and society Books

Book SynopsisRamen, Japan’s noodle soup, is a microcosm of Japan and its historical relations with China. The long evolution of ramen helps us enter the history of cuisine in Japan, charting how food and politics combined as a force within Sino-Japan relations. Cuisine in East Asia plays a significant political role, at times also philosophical, economic, and social. Ramen is a symbol of the relationship between the two major forces in East Asia – what started as a Chinese food product ended up almost 1,000 years later as the emblem of modern Japanese cuisine. This book explains that history – from myths about food in ancient East Asia to the transfer of medieval food technology to Japan, to today’s ramen “popular culture.”Trade Review"... In delving into the history of ramen, Kushner throws light on many interesting aspects of Japanese social and political history as well as on Japan's lengthy and complex relationship with China..." - Hugh Cortazzi, in: The Japan Times ONLINE (21 October, 2012) [Review link] "... A new book, Slurp! A Social and Culinary History of Ramen by Dr Barak Kushner, who teaches modern Japanese history at Cambridge, both contextualises the soup and hints at some of the reasons behind its global spread. Kushner explains how noodles entered Japan from China and how they evolved in Japanese cuisine in a way that reflected the prevailing feelings of Japan towards its neighbour..." - Tim Hayward, in: ft.com (19 October, 2012) [Review link] "Those long nights when sleep evades you and the mind runs along less tranquil corridors of the mind, one room repeatedly visited is full of books I should have published. This is one of them. It is most excellent (with a tiny proviso as to price). The history of ramen is a beacon to guide us through an appreciation of change in Japanese taste and cooking; to understand what Japanese food was like a long time ago; to how regional tastes have affected the development of Japanese cooking; to see how war has left its mark on all aspects of the Japanese table; to wonder at the depth of foreign influence on Japanese cooking (where silly old me had thought they were an isolated people). I could go on and on. Mr Kushner writes clearly, thankfully with no jargon, and entertainingly. His illustrations are intriguing, his reading is wide. The book has footnotes. Emphatic recommendation." - Tom Jaine, in: Petits Propos Culinaires (PPC), 97 (January 2013) "Ramen has become a ubiquitous presence globally, from chic Japanese Asian noodle restaurants to cheap student sustenance. Historian Kushner (Cambridge) targets the general audience wanting to know more about the noodle dish with Chinese origins that has become a Japanese national food of sorts. Written in an unapologetically pop style, Kushner's work spans premodern origins in China to contemporary Japanese ramen comics, museums, and pop songs. Within that time frame, the author talks about a lot more than ramen. He covers food in general in Japan as a backdrop for politics and the place of ramen within it. Some might criticize his at times wandering too far from the topic, but providing the broad context is part of Kushner's strategy. One part of the context that he ignores is that of gender. Indeed, Japan is a man's world: ramen chefs are almost exclusively men; even ramen consumption is more of a man's activity than that of women, although both slurp their fair share. Rich with tidbits culled from personal experience, Kushner's book is a welcome addition to the bookshelves of those interested in Japan, food, and pop culture. Summing Up: Highly recommended. General, public, and undergraduate libraries." - C.R. Yano, University of Hawai'i, in: Choice, 50 no. 10 (June 2013) [Review link] INTERVIEW with the author: Where would Japan be without China's culinary contribution? - Asia & Japan Watch [Interview link] INTERVIEW with the author in the Japanese TV program "Channel JAPAN": "The Project Japan": Promoting the Attractions of Japan ahead of the 2020 Olympics in Tokyo, Channel JAPAN #37, on 16 December 2014 [Interview link]. Dr. Barak Kushner appears from 5’49’’; Slurp presented at 8’29’’ INTERVIEW with the author: "An Illustrated History of Ramen" [Review link]

Read more less

Book SynopsisRamen, Japan’s noodle soup, is a microcosm of Japan and its historical relations with China. The long evolution of ramen helps us enter the history of cuisine in Japan, charting how food and politics combined as a force within Sino-Japan relations. Cuisine in East Asia plays a significant political role, at times also philosophical, economic, and social. Ramen is a symbol of the relationship between the two major forces in East Asia – what started as a Chinese food product ended up almost 1,000 years later as the emblem of modern Japanese cuisine. This book explains that history – from myths about food in ancient East Asia to the transfer of medieval food technology to Japan, to today’s ramen “popular culture.”Trade Review"... In delving into the history of ramen, Kushner throws light on many interesting aspects of Japanese social and political history as well as on Japan's lengthy and complex relationship with China..." - Hugh Cortazzi, in: The Japan Times ONLINE (21 October, 2012) [Review link] "... A new book, Slurp! A Social and Culinary History of Ramen by Dr Barak Kushner, who teaches modern Japanese history at Cambridge, both contextualises the soup and hints at some of the reasons behind its global spread. Kushner explains how noodles entered Japan from China and how they evolved in Japanese cuisine in a way that reflected the prevailing feelings of Japan towards its neighbour..." - Tim Hayward, in: ft.com (19 October, 2012) [Review link] "Those long nights when sleep evades you and the mind runs along less tranquil corridors of the mind, one room repeatedly visited is full of books I should have published. This is one of them. It is most excellent (with a tiny proviso as to price). The history of ramen is a beacon to guide us through an appreciation of change in Japanese taste and cooking; to understand what Japanese food was like a long time ago; to how regional tastes have affected the development of Japanese cooking; to see how war has left its mark on all aspects of the Japanese table; to wonder at the depth of foreign influence on Japanese cooking (where silly old me had thought they were an isolated people). I could go on and on. Mr Kushner writes clearly, thankfully with no jargon, and entertainingly. His illustrations are intriguing, his reading is wide. The book has footnotes. Emphatic recommendation." - Tom Jaine, in: Petits Propos Culinaires (PPC), 97 (January 2013) "Ramen has become a ubiquitous presence globally, from chic Japanese Asian noodle restaurants to cheap student sustenance. Historian Kushner (Cambridge) targets the general audience wanting to know more about the noodle dish with Chinese origins that has become a Japanese national food of sorts. Written in an unapologetically pop style, Kushner's work spans premodern origins in China to contemporary Japanese ramen comics, museums, and pop songs. Within that time frame, the author talks about a lot more than ramen. He covers food in general in Japan as a backdrop for politics and the place of ramen within it. Some might criticize his at times wandering too far from the topic, but providing the broad context is part of Kushner's strategy. One part of the context that he ignores is that of gender. Indeed, Japan is a man's world: ramen chefs are almost exclusively men; even ramen consumption is more of a man's activity than that of women, although both slurp their fair share. Rich with tidbits culled from personal experience, Kushner's book is a welcome addition to the bookshelves of those interested in Japan, food, and pop culture. Summing Up: Highly recommended. General, public, and undergraduate libraries." - C.R. Yano, University of Hawai'i, in: Choice, 50 no. 10 (June 2013) [Review link] INTERVIEW with the author: Where would Japan be without China's culinary contribution? - Asia & Japan Watch [Interview link] INTERVIEW with the author in the Japanese TV program "Channel JAPAN": "The Project Japan": Promoting the Attractions of Japan ahead of the 2020 Olympics in Tokyo, Channel JAPAN #37, on 16 December 2014 [Interview link]. Dr. Barak Kushner appears from 5’49’’; Slurp presented at 8’29’’ INTERVIEW with the author: "An Illustrated History of Ramen" [Review link]

Read more less

Book SynopsisThis volume attempts to dig deeper into what is currently happening in Africa’s agricultural and rural sector and to convince policymakers and others that it is important to look at the current African rural dynamics in ways that connect metropolitan demands for food with value chain improvements and agro-food cluster innovations. It is essential to go beyond a ‘development bureaucracy’ and a state-based approach to rural transformation, such as the one that often dominates policy debate in African government circles, organizations like the African Union and the UN, and donor agencies.Table of ContentsList of Figures, Maps, Photos and Tables List of Contributors 1 Introduction Akinyinka Akinyoade, Ton Dietz, Dick Foeken and Wijnand Klaver Section 1 Mapping the Evidence 2 Mapping the Food Economy in Sub-Saharan Africa Lia van Wesenbeeck 3 Agricultural Pockets of Effectiveness in Africa A Comparative Inventory of Nigeria, Kenya, Tanzania and Uganda since 2000 Akinyinka Akinyoade, Ton Dietz and André Leliveld 4 Food Production and Consumption in Relation to Food Insecurity and Undernutrition in Kenya, Nigeria, Tanzania and Uganda Wijnand Klaver Section 2 Agricultural Production and Effectiveness 5 Dairy Clustering in Kenya Diederik de Boer and Jackson Langat 6 Biofuel Feedstock Production in Ethiopia Status, Challenges and Contributions Maru Shete Bekele and Marcel Rutten 7 Local Careers and Mixed Fortunes in Africa’s Globalizing Food Exports The Case of Nile Perch from Lake Victoria, Uganda Joost Beuving  Section 3 Drivers of Food Production 8 Pressures and Incentives Urban Growth and Food Production at Tamale’s Rural-Urban Interface Sebastiaan Soeters 9 The Dynamics of Urban and Peri-Urban Agriculture Diana Lee-Smith 10 From Suitcase Farmers to Telephone Farmers Agriculture and Diversified Livelihoods among Urban Professionals Melle Leenstra Section 4 Institutional Issues 11 National Agricultural Research Systems in Africa Olubunmi Abayomi Omotesho and Abraham Falola 12 Contributions of Small- and Large-Scale Farms and Foreign and Local Investments to Agricultural Growth The Nigerian Example Sheu-Usman Akanbi and Akinyinka Akinyoade 13 Loss and Damage from Droughts and Floods in Rural Africa Kees van der Geest and Koko Warner 14 Agriculture and Nutrition Linkages and Complementarities Inge D. Brouwer Appendix A Selected Statistics of Major World Regions and Selected Countries in Sub-Saharan Africa Appendix B Fifty Years of Agricultural and Food Dynamics in Africa – Statistical Data

Read more less

Book SynopsisEarthly Delights brings together a number of substantial and original scholarly studies by international scholars currently working on the history of food in the Ottoman Empire and East-Central Europe. It offers new empirical research, as well as surveys of the state of scholarship in this discipline, with special emphasis on influences, continuities and discontinuities in the culinary cultures of the Ottoman Porte, the Balkans and East-Central Europe between the 17th and 19th centuries. Some contributions address economic aspects of food provision, the development and trans-national circulation of individual dishes, and the role of merchants, diplomats and travellers in the transmission of culinary trends. Others examine the role of food in the construction of national and regional identities in contact zones where local traditions merged or clashed with imperial (Ottoman, Habsburg) and West-European influences.Trade Review"Angela Jianu and the late Violeta Barbu have brought together a wide variety of articles on the history of food in the post-medieval period up to the eve of the First World War. Divided into five distinct parts (on “Flavours, Tastes and Culinary Exchanges,” “Ingredients and Kitchen,” “Cities,” “Cooking” and “Representations,”) it offers detailed empirical investigations as well as new scholarship." Cathie Carmichael, in Acta Slavica Iaponica (2021) "Overall, Earthly Delights presents an intriguing and critically important collection of studies. The volume is well organized [... ] Earthly Delights is an essential read for any historian of food, especially a historian focusing on the seventeenth century and later periods.' Karel Černý, in Hungarian Historical Review "While anthropologists and ethnographers have developed a “taste” for research on social and cultural dimensions of food long time ago, history of food is a relatively new domain for historians. [...] In sum, this work is a valuable contribution to the study of food and the formation of regional and national identities through material culture, symbolic rituals, stratified consumption, and cultural representations. It provides a contextual look at redefining the notion of prosperity through social attachments to food. Furthermore, the book contributes to de-centering the research on west European cuisine. By offering such transnational readings to a variety of social contexts involving shared cuisine, the authors promote not only academic dialogue, but also address social interconnectedness in a novel way and suggest new venues for research." Evguenia Davidova in the Slavic Review 2019, pp 821-822 “Earthly Delights may be considered the first in-depth volume on the topic, gathering important contributions on culinary practices, types of food, cookbooks, attitudes to nutrition, and regional patterns of influence in southeastern Europe”. Laurenţiu Rădvan, University of Iaşi, in: Studii şi Materiale de Istorie Medie (2018)

Read more less

Book SynopsisThe fourteenth-century Egyptian cookbook, Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, is a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. Here, for the first time, it has been meticulously translated into English and supplemented with a comprehensive introduction, glossary, illustrations, and twenty-two modern adaptations of its recipes.Trade ReviewWinner of the Sheikh Hamad Award for Translation and International Understanding (1st Prize, Translation from Arabic into English.) click here. Shortlisted for the Gourmand World Cookbook Awards 2018 in the categories Translation and Culinary History click here. "Historians are quite fortunate that Nawal Nasrallah has continued to gift us with her edited translations of Arabic cookbooks from the medieval Islamic world.Overall, Nasrallah’s edition is a pleasure to read. The organization is easy to follow, the notes full of important information, and the color pictures suitable and complementary. Kanz al-fawāʾid brings medieval Cairene and Egyptian history to life and will serve as a critical primary source not only for food historians but also those interested in medieval Islamic trade, agricultural, consumption, and social history." - Febe Armanios in: Journal of the American Oriental Society 141.1 (2021). "A formidable intertwined offering from a historian, translator, cook, cooking instructor and writer... Nasrallah succeeds in giving a clear, simple and practical text in English to many of the 830 recipes which are difficult to understand and use, even for an Arabic speaker with culinary experience... After the full translated text, Nasrallah adds a helpful alphabetical glossary with an explanation of terms, methods and general commentaries, translations and correlations with dishes known today. Nasrallah ends her book with a fantastic contribution of 22 modern adaptations of some recipes from Kanz. All recipes were tried and photographed by the author. They are well written, easy to follow, and the outcome, as tested by this author, is delicious." - Hala N. Barakat, in: Madamasr (August 25, 2018) click here. "For culinary enthusiasts as well as for those fascinated by Egypt’s heritage, the very first English-language translation of a mediaeval Egyptian cookbook entitled Treasure Trove of Benefits and Variety at the Table. A Fourteenth Century Egyptian Cookbook will come as a thrilling revelation." - Aziza Sami, in: Al-Ahram Weekly (August 31, 2018) click here. "Nasrallah provides her readers not only with an annotated translation, but also details of texts and manuscripts, and excellent and detailed glossaries, helpfully divided into classes of food such as vegetables and legumes, fruits and nuts and so forth, as well as kitchen and cooking implements and culinary terms." Susan Weingarten, in: Mediterranean Historical Review, 33:2 (2018) "The tremendous linguistic and contextual expertise that has gone into the preparation of this book has paid off. It is not only an invaluable historical document for the better understanding of the material culture and foodways of pre-modern Egyptian society, but also a fine example of thorough research and scholarly responsibility to one's material." - Leyla Rouhi, in: Al-Masāq, 30/3 (2018) "Cet ouvrage contient tout ce que l’on peut attendre de la traduction d’un livre de cuisine médiéval : une traduction sérieuse (...), une présentation qui permette au lecteur, même non spécialiste, d’apprécier l’originalité du texte, des glossaires efficaces et une petite touche de gourmandise." - Audrey Caire, in: Arabica 65 (2018) "N. Nasrallah nous propose ici un travail exceptionnel. Sa minutie et son expérience passée de la traduction d’ouvrages culinaires confère à ce livre une valeur scientifique indéniable, mais aussi une dimension sociale, vivante de ce que fut la cuisine arabe médiévale. Cette oeuvre réjouira tout autant le chercheur en quête d’informations que l’amateur curieux de mettre en pratique une cuisine riche, variée et colorée, nous rappelant que, contrairement à la cuisine occidentale, la cuisine arabe sut conserver les goûts, les produits et les modes de cuisson médiévaux et que l’on peut toujours, à une table de Tunis, du Caire ou de Damas, se faire une idée assez précise des plaisirs culinaires qu’éprouvaient les mangeurs pour qui l’auteur du Kanz rédigea son livre." - Veronique Pitchon, in: BCAI 33 (2019) Read an interview about the book with the author on Marcia Lynx Qualey's blog ArabLit: click here.Table of ContentsPREFACE NOTES ON TRANSLATING THE TEXT INTRODUCTION PART I: THE MAKING OF KANZ AL-FAWĀʾID 1. The Text 2. The Provenance 3. Date and Sources 4. A Case of Abridged Borrowing: Kanz al-fawāʾid and Zahr al-ḥadīqa PART II: MEDIEVAL EGYPTIAN FOOD CULTURE 5. Diet and Formation of a Cuisine 6. What was Cooking in Medieval Cairo? 7. The Culture of Food and Cooking 8. Shopping and Eating out PART III 9. Medieval Egyptian Cooking as Reflected in Kanz al-fawāʾid 10. Eating in Good Health INFINITE BENEFITS OF VARIETY AT THE TABLE (ENGLISH TRANSLATION) Chapter 1: Indispensable Instructions for Cooks Chapter 2: How to Knead Bread Dough and Bake It; and Making Varieties of Bread: Enhanced (muṭayyab), Seeded (mubazzar), Salted (mamlūḥ), and More Chapter 3: Measures Taken When Drinking Water: muzammal, and Chilled with Ice (thalj maḍrūb) Chapter 4: Qualities of Air-Cooled Water and What the Physicians Said About It Chapter 5: Miscellany of Dishes Chapter 6: Making murrī (Liquid Fermented Sauce), and Preserving Juice of Sour Unripe Grapes (māʾ al- ḥiṣrim) and Lemon Juice (māʾ al-laymūn) Chapter 7: Eggs Cooked as Omelets and Other Dishes Chapter 8: Vegetarian Dishes (muzawwarāt al-buqūl) for the Nourishment of the Sick Chapter 9: All Kinds of Dishes Made with Different Varieties of Fish Chapter 10: Making All Kinds of Sweets (ḥalwā) Chapter 11: Digestive Stomachics (juwārishnāt), Electuaries (maʿājīn), and Drinks (ashriba) Offered Before and After the Meal Chapter 12: Making fuqqāʿ (Foamy Beer), and Other Drinks Chapter 13: Dried-Apricot Compote (naqūʿ al-mishmish) Chapter 14: Making Preparations Which Relieve Nausea (adwiyat al-qaraf) Chapter 15: Making Mustard [Condiments], Mild and Pungent-Hot Chapter 16: Making Table Sauces (ṣulūṣāt) Chapter 17: Dishes Made with Dairy (albān): kawāmikh (Fermented Condiments), jājaq (Drained-Yogurt Condiment), Condiments with kabar (Capers) and zaʿtar (Thyme); bīrāf (Clotted Cream); and the Like Chapter 18: All Kinds of Pickled Turnip and Onion, Pickling Fruits and Vegetables of All Kinds, and Preserving Lemon, Damascus Citron and the Like, in Salt Chapter 19: Making Cold Dishes (bawārid) Chapter 20: On Aromatics (ṭīb), and Properties of Toothpicks (khilāl) Made from Willow Wood (ṣafṣāf) and Egyptian-Willow Twigs (ʿīdān al-khilāf) Chapter 21: Varieties of Aroma-Diffusing Incense Which Fortify Spirit and Heart; Aromatizing Pills; Deodorants; and Other Preparations Chapter 22: Top Quality Perfumed Powders (dharāʾir mulūkiyya) and Other Preparations Chapter 23: Storing Fresh Fruits and Keeping Them to Use After Their Season GLOSSARY 1. Beverages for Pleasure and Health 2. Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries 3. Dairy 4. Desserts, Sweeteners, and Conserves; for Pleasure and Health 5. Dishes and Prepared Foods: Main and Side Dishes, Snacks, Condiments, Pickles, Dips, and Table Sauces 6. Fats and Oils 7. Fruits and Nuts 8. Ingredients Used in Foods and Medicinal Preparations: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces 9. Kitchen and Cooking Implements, and Culinary Techniques and Terms 10. Meat 11. Medical Terms, Medicinal Preparations, and Personal Hygiene and Perfumes 12. Vegetables and Legumes 13. Weights and Measures APPENDIX: A TASTE OF TIME: MODERN ADAPTATIONS OF TWENTY-TWO RECIPES FROM THE KANZ AL-FAWĀʾID WORKS CITED INDICES

Read more less

Book SynopsisHow is the meaning of food created, communicated, and continually transformed? How are food practices defined, shaped, delineated, constructed, modified, resisted, and reinvented – by whom and for whom? These are but a few of the questions Who Decides? Competing Narratives in Constructing Tastes, Consumption and Choice explores. Part I (Taste, Authenticity & Identity) explicitly centres on the connection between food and identity construction. Part II (Food Discourses) focuses on how food-related language shapes perceptions that in turn construct particular behaviours that in turn demonstrate underlying value systems. Thus, as a collection, this volume explores how tastes are shaped, formed, delineated and acted upon by normalising socio-cultural processes, and, in some instances, how those very processes are actively resisted and renegotiated. Contributors are Shamsul AB, Elyse Bouvier, Giovanna Costantini, Filip Degreef, Lis Furlani Blanco, Maria Clara de Moraes Prata Gaspar, Marta Nadales Ruiz, Nina Namaste, Eric Olmedo, Hannah Petertil, Maria José Pires, Lisa Schubert, Brigitte Sébastia, Keiko Tanaka, Preetha Thomas, Andrea Wenzel, Ariel Weygandt, Andrea Whittaker and Minette Yao.

Read more less

Book SynopsisThe fourteenth-century Egyptian cookbook, Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, is a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. Here, for the first time, it has been meticulously translated into English and supplemented with a comprehensive introduction, glossary, illustrations, and twenty-two modern adaptations of its recipes.Trade ReviewWinner of the Sheikh Hamad Award for Translation and International Understanding (1st Prize, Translation from Arabic into English.) click here. Shortlisted for the Gourmand World Cookbook Awards 2018 in the categories Translation and Culinary History click here. "A formidable intertwined offering from a historian, translator, cook, cooking instructor and writer... Nasrallah succeeds in giving a clear, simple and practical text in English to many of the 830 recipes which are difficult to understand and use, even for an Arabic speaker with culinary experience... After the full translated text, Nasrallah adds a helpful alphabetical glossary with an explanation of terms, methods and general commentaries, translations and correlations with dishes known today. Nasrallah ends her book with a fantastic contribution of 22 modern adaptations of some recipes from Kanz. All recipes were tried and photographed by the author. They are well written, easy to follow, and the outcome, as tested by this author, is delicious." - Hala N. Barakat, in: Madamasr (August 25, 2018) click here. "For culinary enthusiasts as well as for those fascinated by Egypt’s heritage, the very first English-language translation of a mediaeval Egyptian cookbook entitled Treasure Trove of Benefits and Variety at the Table. A Fourteenth Century Egyptian Cookbook will come as a thrilling revelation." - Aziza Sami, in: Al-Ahram Weekly (August 31, 2018) click here. "Nasrallah provides her readers not only with an annotated translation, but also details of texts and manuscripts, and excellent and detailed glossaries, helpfully divided into classes of food such as vegetables and legumes, fruits and nuts and so forth, as well as kitchen and cooking implements and culinary terms." Susan Weingarten, in: Mediterranean Historical Review, 33:2 (2018) "The tremendous linguistic and contextual expertise that has gone into the preparation of this book has paid off. It is not only an invaluable historical document for the better understanding of the material culture and foodways of pre-modern Egyptian society, but also a fine example of thorough research and scholarly responsibility to one's material." - Leyla Rouhi, in: Al-Masāq, 30/3 (2018) "Cet ouvrage contient tout ce que l’on peut attendre de la traduction d’un livre de cuisine médiéval : une traduction sérieuse (...), une présentation qui permette au lecteur, même non spécialiste, d’apprécier l’originalité du texte, des glossaires efficaces et une petite touche de gourmandise." - Audrey Caire, in: Arabica 65 (2018) "N. Nasrallah nous propose ici un travail exceptionnel. Sa minutie et son expérience passée de la traduction d’ouvrages culinaires confère à ce livre une valeur scientifique indéniable, mais aussi une dimension sociale, vivante de ce que fut la cuisine arabe médiévale. Cette oeuvre réjouira tout autant le chercheur en quête d’informations que l’amateur curieux de mettre en pratique une cuisine riche, variée et colorée, nous rappelant que, contrairement à la cuisine occidentale, la cuisine arabe sut conserver les goûts, les produits et les modes de cuisson médiévaux et que l’on peut toujours, à une table de Tunis, du Caire ou de Damas, se faire une idée assez précise des plaisirs culinaires qu’éprouvaient les mangeurs pour qui l’auteur du Kanz rédigea son livre." - Veronique Pitchon, in: BCAI 33 (2019) Read an interview about the book with the author on Marcia Lynx Qualey's blog ArabLit: click here.Table of ContentsPREFACE NOTES ON TRANSLATING THE TEXT INTRODUCTION PART I: THE MAKING OF KANZ AL-FAWĀʾID 1. The Text 2. The Provenance 3. Date and Sources 4. A Case of Abridged Borrowing: Kanz al-fawāʾid and Zahr al-ḥadīqa PART II: MEDIEVAL EGYPTIAN FOOD CULTURE 5. Diet and Formation of a Cuisine 6. What was Cooking in Medieval Cairo? 7. The Culture of Food and Cooking 8. Shopping and Eating out PART III 9. Medieval Egyptian Cooking as Reflected in Kanz al-fawāʾid 10. Eating in Good Health INFINITE BENEFITS OF VARIETY AT THE TABLE (ENGLISH TRANSLATION) Chapter 1: Indispensable Instructions for Cooks Chapter 2: How to Knead Bread Dough and Bake It; and Making Varieties of Bread: Enhanced (muṭayyab), Seeded (mubazzar), Salted (mamlūḥ), and More Chapter 3: Measures Taken When Drinking Water: muzammal, and Chilled with Ice (thalj maḍrūb) Chapter 4: Qualities of Air-Cooled Water and What the Physicians Said About It Chapter 5: Miscellany of Dishes Chapter 6: Making murrī (Liquid Fermented Sauce), and Preserving Juice of Sour Unripe Grapes (māʾ al- ḥiṣrim) and Lemon Juice (māʾ al-laymūn) Chapter 7: Eggs Cooked as Omelets and Other Dishes Chapter 8: Vegetarian Dishes (muzawwarāt al-buqūl) for the Nourishment of the Sick Chapter 9: All Kinds of Dishes Made with Different Varieties of Fish Chapter 10: Making All Kinds of Sweets (ḥalwā) Chapter 11: Digestive Stomachics (juwārishnāt), Electuaries (maʿājīn), and Drinks (ashriba) Offered Before and After the Meal Chapter 12: Making fuqqāʿ (Foamy Beer), and Other Drinks Chapter 13: Dried-Apricot Compote (naqūʿ al-mishmish) Chapter 14: Making Preparations Which Relieve Nausea (adwiyat al-qaraf) Chapter 15: Making Mustard [Condiments], Mild and Pungent-Hot Chapter 16: Making Table Sauces (ṣulūṣāt) Chapter 17: Dishes Made with Dairy (albān): kawāmikh (Fermented Condiments), jājaq (Drained-Yogurt Condiment), Condiments with kabar (Capers) and zaʿtar (Thyme); bīrāf (Clotted Cream); and the Like Chapter 18: All Kinds of Pickled Turnip and Onion, Pickling Fruits and Vegetables of All Kinds, and Preserving Lemon, Damascus Citron and the Like, in Salt Chapter 19: Making Cold Dishes (bawārid) Chapter 20: On Aromatics (ṭīb), and Properties of Toothpicks (khilāl) Made from Willow Wood (ṣafṣāf) and Egyptian-Willow Twigs (ʿīdān al-khilāf) Chapter 21: Varieties of Aroma-Diffusing Incense Which Fortify Spirit and Heart; Aromatizing Pills; Deodorants; and Other Preparations Chapter 22: Top Quality Perfumed Powders (dharāʾir mulūkiyya) and Other Preparations Chapter 23: Storing Fresh Fruits and Keeping Them to Use After Their Season GLOSSARY 1. Beverages for Pleasure and Health 2. Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries 3. Dairy 4. Desserts, Sweeteners, and Conserves; for Pleasure and Health 5. Dishes and Prepared Foods: Main and Side Dishes, Snacks, Condiments, Pickles, Dips, and Table Sauces 6. Fats and Oils 7. Fruits and Nuts 8. Ingredients Used in Foods and Medicinal Preparations: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces 9. Kitchen and Cooking Implements, and Culinary Techniques and Terms 10. Meat 11. Medical Terms, Medicinal Preparations, and Personal Hygiene and Perfumes 12. Vegetables and Legumes 13. Weights and Measures APPENDIX: A TASTE OF TIME: MODERN ADAPTATIONS OF TWENTY-TWO RECIPES FROM THE KANZ AL-FAWĀʾID WORKS CITED INDICES

Read more less

Book SynopsisTikim: Essays on Philippine Food and Culture by Doreen G. Fernandez is a groundbreaking work that introduces readers to the wondrous history of Filipino foodways. First published by Anvil in 1994, Tikim explores the local and global nuances of Philippine cuisine through its people, places, feasts, and flavors. Doreen Gamboa Fernandez (1934–2002) was a cultural historian, professor, author, and columnist. Her food writing educated and inspired generations of chefs and food enthusiasts in the Philippines and throughout the world. This Brill volume honors and preserves Fernandez’s legacy with a reprinting of Tikim, a foreword by chef and educator Aileen Suzara, and an editor’s preface by historian Catherine Ceniza Choy.Trade Review"Tikim as tikman (verb) means to taste food or to try anything. Doreen Fernandez's literary essays on Philippine culinary and alimentary traditions are rightly fabled for their conjugations of tasting and trying in dazzling verbal arabesques. As assays at descriptions and critiques of Philippine cultural formations (assay is archaic form of 'essay') through sensorial samplings of Philippine cuisines, they themselves powerfully incarnate what Benedict Anderson once said of Philippine cultures as constituting ‘a pure mix’!" —Oscar V. Campomanes, Department of English, Ateneo de Manila "Doreen Fernandez was undisputedly one of the best storytellers of our lifetime of what Filipinos eat in their home country. Upon first reading of her essays, one gets introduced to the plot quickly and leaves you savoring every word she writes with meticulous efficiency to uncover layered meanings of culture that form the most basic theoretical foundation in understanding any cuisine. Enjoy the stories that fill these pages, read them many times and one day you will own the knowledge she wanted to share with us." —Amy Besa, Co-Author of Memories of Philippine Kitchens: Stories and Recipes from Far and Near "When their safe houses in Manila were no longer safe, the rebels took shelter at the airy bungalow of Doreen Gamboa Fernandez, a sugar planter’s daughter turned literature professor and food writer. (...) Then, while her guests recuperated by the pool in the cool shadow of a great acacia, she retreated to her desk and resumed the task of documenting the indigenous cooking traditions — scorned and ignored during centuries of colonialism — of an archipelago spanning more than 7,000 islands and nearly 200 languages. (...) Hers was a quiet act of subversion. She revolutionized Filipino food simply by treating it as what it is: a cuisine." Ligaya Mishan, The New York Times, July 30, 2019 "[T]his presents the opportunity to reexamine her work in the context of pressing issues today: disappearing species, the politics of foodways, street vendor economy, or even gender sensitivity, among others, all of which find space in 'Tikim.' (...) Fernandez did all of us a great service — by working hard to explore the multiple layers of Philippine food, culture, and history, she best explained what we mean by food that is ours. By infusing delight and rigor in her writing, she has inspired countless others to do the same. Her invaluable gift is to articulate our collective conscience about food, identity, representation, and power. It is up to us to listen to that conscience. Perhaps my only complaint now is how she has so inaptly titled her book 'Tikim.' When it comes to ingesting food and culture, Fernandez clearly gave us more than just a taste. She gave us a fierce, ravenous appetite." Anna Bueno, CNN Philippines, January 10, 2020 "To learn about French food, one reads Julia Child; Italian food, Marcella Hazan; Indian food, Madhur Jaffrey. To understand Filipino food, one should read Doreen Fernandez, whose work can enlighten ancestral history for the diaspora and explain the foundations of the cuisine for readers outside it." Bettina Makalintal, VICE, October 30, 2020Table of ContentsForeword Editor’s Preface Tikim: Just a Taste Acknowledgements Introduction: Writing about Food: Savor the Word, Swallow the World 1 Food and Flavors  1 Balut to Barbecue: Philippine Street Food  2 Here’s to Spirited Holidays  3 Breaking the Fast  4 Sukang Paombong  5 Balut, Kamaru, Sawa: What Exotica Do You Eat?  6 The Lumpia of Silay  7 Si Sugpo: Prawns in Philippine Lore and Culture  8 Ang Mahiwagang Nilaga  9 The Noodles of Our (Long) Lives  10 The Original Pancit Lucban  11 The Vanishing Scene  12 New Ways with Old Dishes  13 Sa Banwa sang Dulce: the Flavors of Negros  14 A Durian Experience  15 Mangoes and Maytime  16 Salty and Sour, Bitter and Sweet: Philippine Flavorings 2 People and Places  1 Inside Information: a Tribute to Mothers  2 On Unperceived Excellences  3 Men in the Kitchen  4 Alta Cocina Filipina: Has It Arrived?  5 Kinilaw Artistry in Old Sagay  6 She Cuts Pastillas Wrappers  7 The Sweet Taste of Success  8 The Filipino Kitchen  9 Restaurant of Yesteryears  10 The Regional Food Adventure  11 What’s Cooking? 3 Books and Other Feasts  1 Food in Philippine Literature  2 A Cookbook and a Billiard Table  3 Pasteleria at Reposteria, 1919  4 Dream Food  5 Mother Cuisine  6 Contrary Thoughts for Valentine’s Day  7 My Personal, Communal Christmas  8 Noche Buena  9 The Festive Table  10 Angono, San Clemente, Giants and Water Pistols  11 Silay, Zarzuelas, and Remembering the Revolution  12 A Town Bejewelled: Philippine Food Art 4 Food in Philippine History  1 The Flavors of Mexico in Philippine Food and Culture  2 A Conversation with Fray Juan de Oliver on Drinking and Drunkenness  3 Beyond Sans Rival: Exploring the French Influence on Philippine Gastronomy  4 Colonizing the Cuisine: the Politics of Philippine Foodways Glossary Sources

Read more less

Book SynopsisWhat we hear before and/or while we eat and drink often affects our tasting experiences. The focus of Auditory Contributions to Food Perception and Consume Behaviour is to provide a state-of-the-art summary on how such music and ambient inputs can influence our expectations, our purchasing behaviour, as well as our product experience. Much of the research collected together in this volume relates to ‘sonic seasoning’: This is where music/soundscapes are especially chosen, or else designed/composed, in order to correspond to, and hence hopefully to modify the associated taste/aroma/mouthfeel/flavour in food and beverages. The various chapters collected together in this volume provide a state-of-the-art summary of this intriguing and emerging field of research, as well as highlighting some of the key directions for future research. Contributors are Sue Bastian, Thadeus L. Beekman, Jo Burzynska, Andrew Childress, Ilja Croijmans, Silvana Dakduk , Alexandra Fiegel, Apratim Guha, Ryuta Kawashima, Bruno Mesz, Kosuke Motoki, Rui Nouchi, Felipe Reinoso-Carvalho, Pablo Riera, Marijn Peters Rit, Toshiki Saito, Han-Seok Seo, Mariano Sigman, Laura J. Speed, Charles Spence, Motoaki Sugiura, Marcos Trevisan, Carlos Velasco, Johan Wagemans, and Qian Janice Wang.Table of ContentsContents Note on Contributors Introduction to Auditory Contributions to Food Perception and Consumer Behaviour C. SPENCE, F. REINOSO-CARVALHO, C. VELASCO and Q. J. WANG Extrinsic Auditory Contributions to Food Perception & Consumer Behaviour: an Interdisciplinary Review C. SPENCE, F. REINOSO-CARVALHO, C. VELASCO and Q. J. WANG Variations in Food Acceptability with Respect to Pitch, Tempo, and Volume Levels of Background Music A. FIEGEL, A. CHILDRESS, T. L. BEEKMAN and H.-S. SEO High-Tempo and Stinky: High Arousal Sound–Odor Congruence Affects Product Memory M. PETERS RIT, I. CROIJMANS and L. J. SPEED Not Just Another Pint! The Role of Emotion Induced by Music on the Consumer’s Tasting Experience F. REINOSO-CARVALHO, S. DAKDUK, J. WAGEMANS and C. SPENCE A Sweet Voice: The Influence of Cross-Modal Correspondences Between Taste and Vocal Pitch on Advertising Effectiveness K. MOTOKI, T. SAITO, R. NOUCHI, R. KAWASHIMA and M. SUGIURA Taste the Bass: Low Frequencies Increase the Perception of Body and Aromatic Intensity in Red Wine J. BURZYNSKA, Q. J. WANG, C. SPENCE and S. E. P. BASTIAN Analysing the Impact of Music on the Perception of Red Wine via Temporal Dominance of Sensations Q. J. WANG, B. MESZ, P. RIERA, M. TREVISAN, M. SIGMAN, A. GUHA and C. SPENCE Index

Read more less