Cultural studies: food and society Books
Bloomsbury Publishing PLC Slow Food
Book SynopsisWritten by one of the leading experts on food activism, this is the only independent, full-length study of the Slow Food movement. Slow Food is a grassroots organisation that embraces a slow way of life, linking the love of food with community and environmental support. Based on three years of ethnographic fieldwork inside Slow Food's international headquarters in Italy, Valeria Siniscalchi reveals what really goes on behind the scenes of this enigmatic organization. Observing daily meetings, decision-making processes, and major events, she explores the contradictions, complexities, and ambiguities of the movement as well as the passionate commitment of its employees, members, and leaders. Through talking to insiders and people who have broken' with Slow Food, Siniscalchi makes a major contribution to our understanding of one of the most high profile and controversial food movements in the world and to our knowledge of activist organizations more broadly. This is an essential Trade ReviewIn Slow Food: The Economy and Politics of a Global Movement, Valeria Siniscalchi trains her ethnographic lens on the largest and most renowned food activist organizations in the world. Siniscalchi offers a fascinating account of the politics of mobilizing producers, consumers, and policymakers around local, artisanal food. The book's appeal goes far beyond food studies, allowing us to accompany the organization from its early years as a loose alliance of local Italian chapters, to a complex global network advocating gastronomic biodiversity, with growing pains and ongoing debates over the core "food values" of Slow Food. * Krista Harper, Professor of Anthropology and Public Policy, University of Massachusetts, USA *Table of ContentsPreface 1. Negotiating Fieldwork: How to Study Food Activism? 2. From Politics to Gastronomy and Back: Where Did Slow Food Come From? 3. Power and Governance: How Is the World of Slow Food Governed? 4. Inside the Italian Association 5. Autonomy and Dependence: The Internationalization of Slow Food 6. The “Black Box”: How Does the Slow Food Machine Really Work? 7. Gastronomic Biodiversity: How Are the Environment and Food Connected? 8. Cheese Regulations: Political Battles and Economic Interests Inside the Presidia Project 9. Inclusion and Exclusion: The Political Taste of Slow Food 10. Politics at the Dinner Table and in the Vineyards 11. Real and Imagined Economies and Politics in Action: Terra Madre, Salone del Gusto, and Cheese 12. The Pragmatic Utopia of Food Activism: Coping with Ambiguity Bibliography Index
£22.99
Hodder & Stoughton The Emperor's Feast: 'A tasty portrait of a
Book Synopsis'A galloping journey through thousands of years of Chinese culinary history . . . a timely reminder that the country's modern cuisine is the delicious fruit of a rich, ancient and perhaps surprisingly multicultural tradition' FUCHSIA DUNLOP, SPECTATOR'A tasty portrait of a nation' SUNDAY TELEGRAPH'A splendid introduction to the complex history of China' GUARDIAN'A terrific read . . . Jonathan Clements writes with erudition and humour' DAILY MAIL'This book is itself a feast, each chapter a sumptuous course'Frederik L. Schodt, author of My Heart Sutra'Witty and insightful' Derek Sandhaus, author of Drunk in China****************The history of China - not according to emperors or battles, but according to its food and drink.The Emperor's Feast is the epic story of a nation and a people, told through one of its most fundamental pillars and successful exports: food. Following the journeys of different ingredients, dishes and eating habits over 5,000 years of history, author and presenter Jonathan Clements examines how China's political, cultural and technological evolution and her remarkable entrance onto the world stage have impacted how the Chinese - and the rest of the world - eat, drink and cook.We see the influence of invaders such as the Mongols and the Manchus, and discover how food - like the fiery cuisine of Sichuan or the hardy dishes of the north - often became a stand-in for regional and national identities. We also follow Chinese flavours to the shores of Europe and America, where enterprising chefs and home cooks created new traditions and dishes unheard of in the homeland.From dim sum to mooncakes to General Tso's chicken, The Emperor's Feast shows us that the story of Chinese food is ultimately the story of a nation: not just the one that history tells us, but also the one that China tells us about itself.Trade Review''Cleverly uses food - the part of Chinese culture with which many western people are most familiar - as a way of charting the complex history of China, a vast country made up of many peoples, cultures and cuisines . . . This is a splendid introduction to the cooking and history of China, filled with surprising details on the origins of many famous dishes' * Guardian *'A tasty portrait of a nation . . . Running through Clements' account is an insistence - smartly and subtly offered, and particularly welcome in our present straits - on the role food plays in binding family and friends together . . . There is something reassuring, even rather moving, about sitting down with others to eat and knowing that you are doing something that would be immediately and intimately familiar to people across countless cultures and generations' * Sunday Telegraph *'Clements' love for China's history and cuisine shines through in each chapter, with his evident passion making the book a consistently engaging read.' -- Tom Wilmot * Asian Movie Pulse *'Jonathan Clements' The Emperor's Feast is witty and insightful, taking readers on a journey through China's history from the comfort of the dinner table. It inverts the old maxim by convincingly demonstrating that people aren't just what they eat, but how they eat' -- Derek Sandhaus''This book is itself a feast, each chapter a sumptuous course - prepared by a gifted writer and linguist who can synthesize vast amounts of information on Chinese food and history, arrange it in a fascinating way, and spice it up with his own wisdom, wit, and experiences. In the end, his focus on Chinese food gives us a new lens through which we can also view the impossibly long, complex, and rich history of China itself.'' -- Frederik L. Schodt
£22.50
PublicAffairs,U.S. Food, Inc. 2: Inside the Quest for a Better
Book SynopsisAmerica's food system is broken, harming family farmers, workers, the environment, and our health. But it doesn't have to be this way. Here, brilliant innovators, scientists, journalists and activists explain how we can create a hopeful new future for food, if we have the courage to seize the moment.In 2008, the award-winning documentary Food, Inc. shook up our perceptions of what we ate. Now, the movie's timely sequel and this new companion book will address the remarkable developments in the world of food-from lab-grown meat to the burgeoning food sovereignty movement-that have unfolded since then.Featuring thought-provoking original essays from:Michael Pollan Eric Schlosser David E. Kelley and Andrew Zimmern Senator Cory Booker Sarah E. Lloyd Carlos A. Monteiro and Geoffrey Cannon Lisa Elaine Held Larissa Zimberoff Saru Jayaraman Christiana Musk Nancy Easton Leah Penniman David LeZaks and Lauren Manning The Coalition of Immokalee Workers Michiel Bakker Danielle NierenbergThis book is the perfect roadmap to understanding not only our current dysfunctional food system, but also what each of us can do to help reform it.
£16.14
BenBella Books Hungry
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£17.99
ECW Press,Canada Lost Feast
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£18.89
New Internationalist Publications Ltd The Global Bakery: Cakes from the World's
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£13.50
New Internationalist Publications Ltd The Global Bakery: Amazing Cakes from the World's
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£18.00
V & A Publishing Food: Bigger Than The Plate
Book SynopsisFrom edible insects and lab-grown meat to industrial farming and freeganism, the future of food is the debate on everyone's lips. The need for change in our food systems-to secure a more sustainable, healthy and fair future-is recognized as a major global challenge. Food: Bigger Than The Plate engages with the work of artists, designers and food professionals who are examining key activities and relationships through food. It discusses diverse and creative ways to reimagine food waste, biodiversity, supply chains and social empowerment through the politics and the pleasures of one of life's single greatest necessities.Table of ContentsIntroduction: Catherine Flood and May Rosenthal Sloan Composting Closing the loop: excremental entrepreneurs, eco-anarchists and urine harvesters, Barbara Penner Farming Glimpsing a golden spike: viewing early industrial agriculture, Richard Pell The rural is not remote, Kathrin Boehm Trading Rethinking the global table: food design as future making, Fabio Parasecoli and Mateusz Halawa Cooking From the 'smart' kitchen to 'kitchenism', Deborah Sugg Ryan Politics and the power of eating, Herkes Icin Mimarlik (Architecture for All) Eating Reconnecting taste and place: a more just, biodiverse and beautiful food system, Zack Denfeld, Cathrine Kramer and Emma Conley - Center for Genomic Gastronomy Play with your food, Sonja Stummerer and Martin Hablesreiter / Honey & Bunny Recipes
£21.25
Prospect Books Over a Red Hot Stove: Essays in Early Cooking
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£27.00
Prospect Books Tripe: A Most Excellent Dish
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£12.34
Prospect Books The Most Excellent Book of Cookery: An Edition
Book SynopsisThe Livre fort excellent de cuysine is one of a family of cookery books that first saw the light with Pierre Sergent''s La Fleur de toute cuysine (renamed Le Grand cuisinier de toute cuisine) of 1542. This edition of the Livre fort excellent was published in 1555. Scholars have often dismissed the printed cookbooks of 16th-century France as simple rehashes of the great medieval Viandier of Taillevent or as merely concentrating on marginal dishes such as sweets and sugarwork. True French cooking, they say, did not start until the publication of Le Cuisinier francois by La Varenne in 1651. While there is some truth in this, the translators and editors of this book would maintain that the change from medieval to modern (already under way in Italy and Spain for example) can be dated back to this book and its kindred; that it was more than a plagiaristic copy. The Livre fort comprises about 70 pages of original French, with an English translation on facing pages. The translation is the work of Timothy J. Tomasik, Associate Professor of French, Valparaiso University, Indiana; an historical introduction discussing the culinary significance of the work is by Ken Albala, Professor of History at the University of the Pacific, Stockton, California. Professor Tomasik has translated other contemporary gastronomic texts and has written many articles on the French table in the Renaissance, and co-edited the volume At the Table: Metaphorical and Material Cultures of Food in Medieval and Early Modern Europe. Professor Albala is the author of Eating Right in the Renaissance and a leading light in historical food studies here and in America. He is editor of the journal Food, Culture and Society.
£17.09
Prospect Books Wrapped & Stuffed Foods: Proceedings of the
Book SynopsisThe thirty-first Oxford Symposium on Food & Cookery discussed wrapped and stuffed foods from every possible geographical perspective. This may include sausages on the one hand, or stuffed ravioli on the other. It may also go as far as pies and sausage rolls. In geographical terms the Symposiasts were willing to look at cultures as disparate as Turkey, the United States, seventeeth-century England, Korea and Italy. There is also a pan- cultural discussion of stuffing and wrapping foods in avant-garde or molecular gastronomy.Contributors include the Chinese expert Fuschia Dunlop, the Greek cookery writer Aglaia Kremezi, the celebrated food writer and cultural historian from America Laura Shapiro, the Australian food historian Barbara Santich, the Israeli commentator and historian Susan Weingarten, and the English anthropologist David C. Sutton. Titles of some of the papers include: The Pillsbury Bake-Off: Stuffed and Wrapped in 1950s and 1960s America; Chicken Kiev: Material, Social and Discursive Wrappings; Samuel Pepys’s Venison Pasties; Barbarian heads and Turkish dumplings: the Chinese word mantou; A Knish Is Just a Knishor Is It? The Evolution of a Street Food to Haute Nosh and Before Dolma:A Taxonomy of Medieval Arab Stuffery.
£27.00
Pambazuka Press Food Rebellions!: Forging Food Sovereignty to
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£12.95
The Armchair Traveller at the Bookhaus Balzac's Omelette: A delicious tour of French
Book Synopsis'Tell me where you eat, what you eat, and at what time you eat, and I will tell you who you are'. This is the motto of Anka Muhlstein's erudite and witty book about the ways food and the art of the table feature in Honore de Balzac's writings. It is not a coincidence that Balzac was the first in French literature to tackle this appetizing topic. Before the French Revolution, a traveller in France was apt to find local food scarce, tasteless, and of doubtful appearance. Restaurants did not even exist! Just as the art of the table became a centrepiece of French mores, Balzac used it as a connecting thread in his novels, showing how food can evoke character, atmosphere, class, and social climbing. Full of surprise and insights, "Balzac's Omelette" invites you to taste a new French literature and cuisine.Trade Review'Anka Muhlstein's compact, elegantly written, illustrated and printed book makes me want to... revisit some of my favourite French cookbooks... not to be read with a depleted larder, or empty stomach.' -- Cyrus Todiwala
£11.69
Prospect Books Food and Material Culture: Proceedings of the
Book SynopsisTopics covered by the papers include: Aesthetics and politics of the kitchen in fascist Italy, The bamboo tea whisk in Japanese tea culture, Cooking under fire, 1914-1918, Sugar sculpture in Italian court banquets, Mongolian milk spoons, Perfuming the table in old Baghdad.
£27.00
Prospect Books Food and Markets: Proceedings of the Oxford
Book SynopsisMarket rules connect both local farmers and cooks, whether in rural Ireland or downtown Los Angeles, and enable widespread distribution, whether through twelfth-century Mediterranean trade in dried pasta or the now global trade in fresh fish. No wonder people have worked so hard to save markets under threat ? in Athens, in Dublin, in Nazareth ? indeed, worldwide.
£27.00
Prospect Books Food and Communication: Proceedings of the Oxford
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£27.00
Prospect Books Offal: Rejected and Reclaimed Food: Proceedings
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£27.00
Prospect Books Food and Power: Proceedings of the Oxford
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£27.00
Granta Magazine Granta 160: Conflict
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£14.24
University College Dublin Press Ever Seen a Fat Fox?: Human Obesity Explored
Book SynopsisEver seen a fat fox? Didn't think so. Why it is that only humans - or animals in the care of humans - develop obesity? In Ever Seen a Fat Fox?: Human Obesity Explored Professor Mike Gibney delves into the history of the human relationship with food. He traces the evolution of our modern diet and looks to science to offer solutions to the phenomenon of human obesity. He calls on governments to cease the single-issue ad-hoc approach and demands a massive governmental long-term investment in weight management. It is a commonly held belief that obesity is a recent phenomenon. Professor Gibney reveals that obesity is nothing new - in fact, the modern upward trend in obesity began in the mid-nineteenth century. Obesity has been part of human experience whenever and wherever we've had affluence. There are many who seek to apportion blame for the epidemic of obesity. Blaming the food industry for obesity is always popular: sugar is public enemy number one. Debunking exaggerated views and cutting through the mixed messaging Gibney demonstrates that most food processing techniques are old, hundreds and thousands of years old.The genetics of obesity, the practice of dieting, and the value of physical activity are thoroughly assessed. The failures of the players in obesity - including the media, scientists, academic organisations, international agencies, specifically the WHO, and the food industry are brought into sharp focus. What can we learn from the fox? An expert in public health and personalised nutrition with bestselling books and over 300 peer-reviewed papers in the area, Professor Mike Gibney uncovers the full story behind obesity based on painstaking research, and offers us tangible solutions to this very human phenomenon.Trade Review'Governments around the world, including our own, are struggling to devise strategies that will stem and ultimately reverse this epidemic [obesity]. These are the issues addressed in the latest book by Prof Mike Gibney, one of Ireland's most prominent nutritional scientists. Gibney is eminently qualified to reflect on the myriad forces - biological, behavioural, environmental, economic and cultural - that drive the obesity epidemic and to propose potential solutions at both the individual and policy level.' The Irish Times, 13 August 2016 'This book is a refreshing change of pace because it is so incredibly level headed. Are fast food and SSBs good for you? No, and Gibney agrees. But are we placing too much blame at the hands at the level of the food creation PROCESS and not enough on total AVAILABILITY? Perhaps.' The Nutrition Wonk, 20 August 2016 'This is a thoughtful book from one of the most provocative and knowledgeable voices in Irish food science. Those who are tired of simplistic arguments by unqualified commentators and celebrities, and who want to really engage with the fascinating science of nutrition, will be well rewarded.' Sunday Times, 3 July 2016Table of ContentsPreface; Introduction; Chapter 1. Ever seen a fat fox?; Chapter 2. Obesity and health measurements and metrics; Chapter 3. Human obesity - old and new; Chapter 4. The human food chain - old and new; Chapter 5. Culpable foods; Chapter 6. Regulating Food intake - the eyes have it; Chapter 7. Fitness and fatness; Chapter 8. Weight management - the personal perspective; Chapter 9. Weight management - the national perspective; Chapter 10. The nature versus nurture debate; Chapter 11. Eating disorders; Chapter 12. The stigmatisation of fatness; Chapter 13. Obesity - politics, players and ploys; Chapter 14: Reflections and projections; Notes; Index.
£16.15
C Hurst & Co Publishers Ltd The Great Indian Food Trip
Book SynopsisThe Great Indian Food Tripis an entertaining, erudite adventure of eating, drinking and travelling. This is how Zac O'Yeah has come to understand the Indian subcontinent, his home of thirty years.O'Yeah's fast-paced yet profound account charts a writer's untiring quest for new cultural and culinary experiences. We accompany him on a spare parts' tour of Shivajinagar, Bengaluru's slaughterhouse area. He shares the pleasures of drinking beer in Karnataka, toddy in Kerala; eating boiled vegetables and masala-less curries in the Mahatma's ashram;and finding the true secret of tandoori chicken in Chandigarh.He discovers Goa's literati sipping cashewfeniwith Orhan Pamuk and Amitav Ghosh, and finds two of his favourite foodsmushrooms and cheeseinshamudatsi, a Bhutanese stew.Whether you're a lover of Indian cuisine or a wanderer seeking inspiration, this multi-course meal promises wonderful discoveries of India's delicacies, the
£17.09
Vegan Publishers Until Every Animal is Free
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£15.29
Vegan Publishers Millennial Vegan: Tips for Navigating
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£9.49
BenBella Books Hungry: Avocado Toast, Instagram Influencers, and
Book Synopsis"Hungry is an excellent text about people’s methods of adapting to modern life; it encompasses psychology, generational identities, and marketing in its considerations of contemporary society.”—Foreword ReviewsWe wait in lines around the block for scoops of cookie dough. We photograph every meal. We visit selfie performance spaces and leave lucrative jobs to become farmers and craft brewers. Why? What are we really hungry for? In Hungry, Eve Turow-Paul provides a guided tour through the stranger corners of today's global food and lifestyle culture. How are 21st-century innovations and pressures are redefining people's needs and desires? How does "foodie" culture, along with other lifestyle trends, provide an answer to our rising rates of stress, loneliness, anxiety, and depression? Weaving together evolutionary psychology and sociology with captivating investigative reporting from around the world, Turow-Paul reveals the modern hungers—physical, spiritual, and emotional—that are driving today's top trends: • The connection between the "death" of the cereal industry and access to work email on our smartphones • How posting images of our dinners on social media both fulfills and feeds our hunger for human connection in an increasingly isolated world • The ways "diet tribes" and boutique fitness gyms substitute for organized religion • How access to round-the-clock news relates to the blowback against GMO foods • Wellness retreats, astrology, plant parenthood, and other methods of easing modern anxiety • Why "eating local" might be the key to solving not just climate change, but our current global sense of disconnection From gluten-free and Paleo diets to meal kit subscriptions, and from mukbang broadcast jockeys to craft beer, Hungry deepens our understanding of why we do what we do, and helps us find greater purpose and joy in today's technology-altered world.Trade Review"With substance, style, and a keen eye for data, Eve Turow-Paul uses food to illuminate the psychology of an entire generation. Hungry is a deeply insightful book that also happens to be more delicious than dessert." —Daniel Gilbert, author of Stumbling on Happiness and professor of psychology at Harvard "Turow-Paul combines great story-telling with a hard look at many trends and beliefs that are not based on facts. She artfully explains why they pull us in anyway, the psychological needs they fill, and how we can bring order and sanity to one of the most fraught topics today: food." —Dr. Daniel J. Levitin, neuroscientist and New York Times bestselling author of The Organized MindTable of ContentsContentsIntroduction I. ControlChapter 1: Transparency & AnxietyChapter 2: Delivery & DistractionChapter 3: Diets & Order II. BelongingChapter 4: Influencers & LonelinessChapter 5: “Likes” & Self-EsteemChapter 6: Diets & IdentityChapter 7: Shared Experiences & Relatedness III. PurposeChapter 8: DIY & EudaimoniaChapter 9: Nature & Well-BeingConclusion AcknowledgmentsEndnotesAbout the Author
£17.09
Daraja Press Agroecologa Abolicionista, Soberania Alimentaria
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£13.49
Books on Demand Travail avec le cheval en médiation: Créer la relation
£11.97
V & R Unipress GmbH Culinary Crossroads
Book SynopsisFood studies: from the local to the global
£59.50
Westphalie Verlag Ess mich!: A Reader
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£17.10
Hauser & Wirth Beyond the Town - Conversations of Art and Land
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£28.50
MER Paper Kunsthalle Resonances I: Food
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£19.00
Valiz Flourishing Foodscapes: Design for City-Region
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£24.22
Bloomsbury Publishing (UK) Food Cultures of the United States
Book SynopsisBruce Kraig, PhD, is professor emeritus in history and humanities at Roosevelt University, USA and adjunct faculty at the Culinary School of Kendall College, USA.
£999.99
Bloomsbury Publishing (UK) Food Cultures of Italy
Book SynopsisZachary Nowak is the director of The Umbra Institute and a lecturer for the Harvard University Extension School, USA. He received his PhD from Harvard University in 2018 and is a historical geographer with an interest in how place and taste go together (or don't).
£52.25
Bloomsbury Publishing (UK) Food Cultures of Norway
Book SynopsisHenry Notaker is a writer and journalist at NRK, the Norwegian national television network. He has written a number of books and essays on Scandinavian food and cookbooks.Annechen Bahr Bugge, PhD, is a sociologist and research professor at Consumption Research Norway (SIFO), Oslo Metropolitan University, Norway.
£52.25
The University of Chicago Press Smart Casual
Book SynopsisTakes you inside the kitchens and dining rooms of restaurants from David Chang's Momofuku Noodle Bar in New York to the seasonal, French-inspired cuisine of Alice Waters and Thomas Keller in California to the deconstructed comfort food of Homaro Cantu's Moto in Chicago, to explore the different forms and flavors this casualization is taking.
£17.00
The University of Chicago Press Eating the Enlightenment
Book SynopsisOffers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France.Trade Review"Spary's materials offer new possibilities for seeing the Enlightenment as a contest over practical virtue, over the texture of quotidian life. How should you live? What should you eat? What's for dinner?" (Los Angeles Review of Books)"
£26.00
The University of Chicago Press Eating the Enlightenment
Book SynopsisOffers a perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France. This title demonstrates how public discussions of eating and drinking were used to articulate concerns about the state of civilization versus that of nature and more.Trade Review"With its wealth of insights into the history of the body as well as French culture, Eating the Enlightenment offers abundant food for thought for scholars and students in a wide range of fields." (Anne Vila, University of Wisconsin - Madison)"
£76.00
McGill-Queen's University Press Eating the Ocean Seafood and Consumer Culture in
Book SynopsisDuring the first half of the twentieth century, Canadian fisheries regularly produced more fish than markets could absorb. In Eating the Ocean, Brian Payne explores how government-funded marketing encouraged consumers to increase their seafood consumption, and how this advertising endeavour contributed to the collapse of the nation’s fisheries.Trade Review“Eating the Ocean offers insights into an important – but entirely neglected – aspect of the many wrongheaded fisheries policies of the twentieth century that have culminated in the dreadful situation of so many of the world’s current fisheries. Brian Payne makes a clear and very well-documented case that it was the focus on consumption that led to overproduction, overfishing, and a tremendous waste of resources.” Jennifer Hubbard, Toronto Metropolitan University and author of A Science on the Scales: The Rise of Canadian Atlantic Fisheries Biology, 1898–1939“The chapters in this book seamlessly blend into each other, making for a coherent whole, and Payne makes good use of his extensive array of sources. The narrative is laid out in an absorbing way as Payne takes great care to assign agency and voice to a vast set of actors, involved more or less directly in the fisheries business. appreciated. This study will surely find an audience outside the fisheries history specialization. It makes for an engaging reading for students and scholars of environmental, economic, and food and nutrition history, and gender and media studies, as well as those generally interested in the history of consumerism.” H-Environment
£27.90
Columbia University Press Food A Culinary History A Culinary History from Antiquity to the Present European Perspectives A Series in Social Thought and Cultural Criticism
a huge range and FREE tracked UK delivery on ALL orders.
£80.39
Columbia University Press Hog and Hominy
Book SynopsisTrade Review[An] elegant, detailed history... Highly recommended. Choice Hog and Hominy provides a definitive history of the grand social forces and unforgettable personalities that have revolutionized Africa American cooking since the twilight of the Jim Crow system. -- Andrew Warnes Gastronomica Hog and Hominy contributes to understanding the important place of soul food in African American culture and of African American cuisine in the American melting pot. -- Carole Counihan Journal of American Ethnic HistoryTable of ContentsList of Illustrations Introduction 1. The Atlantic Slave Trade and the Columbian Exchange 2. Adding to my Bread and Greens 3. Hog and Hominy 4. The Great Migration 5. The Beans and Greens of Necessity 6. Eating Jim Crow 7. The Chitlin Circuit 8. The Declining Influence of Soul Food 9. Food Rebels Epilogue Notes Bibliography Index
£58.77
Columbia University Press Hog and Hominy
Trade Review[An] elegant, detailed history... Highly recommended. Choice Hog and Hominy provides a definitive history of the grand social forces and unforgettable personalities that have revolutionized Africa American cooking since the twilight of the Jim Crow system. -- Andrew Warnes Gastronomica Hog and Hominy contributes to understanding the important place of soul food in African American culture and of African American cuisine in the American melting pot. -- Carole Counihan Journal of American Ethnic HistoryTable of ContentsList of Illustrations Introduction 1. The Atlantic Slave Trade and the Columbian Exchange 2. Adding to my Bread and Greens 3. Hog and Hominy 4. The Great Migration 5. The Beans and Greens of Necessity 6. Eating Jim Crow 7. The Chitlin Circuit 8. The Declining Influence of Soul Food 9. Food Rebels Epilogue Notes Bibliography Index
£16.14
Columbia University Press Food and Faith in Christian Culture
Book SynopsisTrade ReviewThis excellent collection of essays shows the remarkable variety of ways in which food and meals have served to create and express identity for Christians. From the Middle Ages to the present, and from the Reformation to Orthodoxy to evangelicalism, contributors explore the diversity and the ubiquity of food's connection to faith. -- The Revd Canon Andrew McGowan, Trinity College, The University of Melbourne Ken Albala and Trudy Eden serve a delightful potpourri of thought-provoking and insightful essays. Widely separated in time and space, they are held together by common themes, such as bodily health, fasting, and commensality, and are peopled by a wild array of monks, noblemen, adventurers, bishops, vegetarians, medical professionals, Maoris, and missionaries, to name just a few. This much needed collection deserves to be widely read by anyone interested in food, history, and religion. Well-done! -- Andrew F. Smith Eating History: Thirty Turning Points in the Making of American Cuisine Altogether, the essays are topical, well written, and stimulating. They nicely capture the diversity, nuance, and complexity surrounding the place and role of dietary practices in Christian culture. -- Raymond A. Mentzer Catholic Historical ReviewTable of ContentsIntroduction, by Trudy Eden Historical Background to Food and Christianity, by Ken Albala 1. The Urban Influence: Shopping and Consumption at the Florentine Monastery of Santa Trinita in the Mid-Fourteenth Century, by Salvatore Musumeci 2. The Ideology of Fasting in the Reformation Era, by Ken Albala 3."The Food Police:" Sumptuary Prohibitions on Food in the Reformation, by Johanna B. Moyer 4. Dirty Things: Bread, Maize, Women, and Christian Identity in Sixteenth-Century America, by Heather Martel 5. Enlightened Fasting: Religious Conviction, Scientific Inquiry, and Medical Knowledge in Early Modern France, by Sydney Watts 6. The Sanctity of Bread: Missionaries and the Promotion of Wheat Growing Among the New Zealand Maori, by Hazel Petrie 7. Commensality and Love Feast: The Agape Meal in the Late Nineteenth- and Early Twentieth-Century Brethren in Christ Church, by Heidi Oberholtzer Lee 8. Metaphysics and Meatless Meals: Why Food Mattered When the Mind Was Everything, by Trudy Eden 9. Fasting and Food Habits in the Eastern Orthodox Church, by Antonia-Leda Matalas, Eleni Tourlouki, and Chrystalleni Lazarou 10. Divine Dieting: A Cultural Analysis of Christian Weight Loss Programs, by Samantha Kwan and Christine Sheikh 11. Eating in Silence in an English Benedictine Monastery, by Richard Irvine Bibliography Index
£82.80
Columbia University Press Drinking History Fifteen Turning Points in the
Book SynopsisTrade ReviewFull of rewarding details, each chapter of Drinking History tells a concise, compelling tale likely to inspire further, more expansive investigations. -- Evan Rail Times Literary Supplement This acts as a companion title to the author's Eating History title that was equally well-researched and well-written and well worth a read in its own right. Yum.fi Highly recommended Choice Engaging... Perfect for the college reader Register of the Kentucky Historical Society Engaging... Researchers focused on the food and beverage industry will also find a great resource in the fact-packed pages of Smith's book. Graduate Journal of Food StudiesTable of ContentsPreface Acknowledgments Prologue 1. Colonial Diversity 2. An Essential Ingredient in American Independence 3. Tea Parties 4. Tarantula Juice 5. Cider's Last Hurrah 6. The Most Popular Drink of the Day 7. Nature's Perfect Food 8. The Most Delightful and Insinuating Potations 9. Unfermented Wine 10. The Temperance Beverage 11. To Root Out a Bad Habit 12. Youth Beverages 13. Judgment of Paris 14. The Only Proper Drink for Man 15. The Coffee Experience Epilogue Notes Bibliography Index
£23.75
Columbia University Press Drinking History Fifteen Turning Points in the
Book SynopsisA companion to Andrew F. Smith's critically acclaimed and popular Eating History: Thirty Turning Points in the Making of American Cuisine, this volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America's diverse and complex beverage scene. Smith revisits the country's major historical moments-colonization, the American Revolution, the Whiskey Rebellion, the temperance movement, Prohibition, and its repeal-and he tracks the growth of the American beverage industry throughout the world. The result is an intoxicating encounter with an often overlooked aspect of American culture and global influence. Americans have invented, adopted, modified, and commercialized tens of thousands of beverages-whether alcoholic or nonalcoholic, carbonated or caffeinated, warm or frozen, watery or thick, spicy or sweet. These include uncommon cocktails, varieties of coffee and milk, and such iconic creations as Welch's Grape Juice, Coca-Cola, root beTrade ReviewFull of rewarding details, each chapter of Drinking History tells a concise, compelling tale likely to inspire further, more expansive investigations. -- Evan Rail Times Literary Supplement This acts as a companion title to the author's Eating History title that was equally well-researched and well-written and well worth a read in its own right. Yum.fi Highly recommended Choice Engaging... Perfect for the college reader Register of the Kentucky Historical Society Engaging... Researchers focused on the food and beverage industry will also find a great resource in the fact-packed pages of Smith's book. Graduate Journal of Food StudiesTable of ContentsPreface Acknowledgments Prologue 1. Colonial Diversity 2. An Essential Ingredient in American Independence 3. Tea Parties 4. Tarantula Juice 5. Cider's Last Hurrah 6. The Most Popular Drink of the Day 7. Nature's Perfect Food 8. The Most Delightful and Insinuating Potations 9. Unfermented Wine 10. The Temperance Beverage 11. To Root Out a Bad Habit 12. Youth Beverages 13. Judgment of Paris 14. The Only Proper Drink for Man 15. The Coffee Experience Epilogue Notes Bibliography Index
£16.14
Columbia University Press The Land of the Five Flavors A Cultural History
Book SynopsisTrade ReviewPhotos, posters, paintings and sketches alternate with recipes in this fascinating book, which takes ingredients from several types of available sources: part cookbook, part cultural history of China through its kitchen. -- William H. Nienhauser, University of Wisconsin-Madison Hollmann deftly blends descriptive text and illustrations together with dozens of brief, amusing tidbits from an amazing spectrum of Chinese historical sources. The book's great attraction is the presentation of many complex, extremely disparate materials in nimbly condensed, accessible form. Hollmann makes it look easy. -- Anne Mendelson, author of Milk: The Surprising Story of Milk Through the Ages Anyone interested in China or in food history needs this book, an insightful introduction to China's food traditions that is anchored in an understanding and appreciation of centuries of Chinese history and culinary culture, from the earliest empires to the present day. -- Naomi Duguid, author of Burma: Rivers of Flavor; co-author of Beyond the Great Wall: Recipes and Travels in the other China This engaging look at China's culinary history will appeal to readers interested in China and those who enjoy books on cooking.Library Journal Library Journal Rewarding and illuminating. -- Rachel Anne Calabia San Francisco Book Review Brief, readable, and entertaining... CHOICETable of ContentsPreface 1. Rice Doesn't Rain from Heaven 2. A Taste of Harmony 3. Fire, Ice, and Flavor 4. A Culinary Cosmos 5. Heavenly Dew 6. Regulations and Conventions 7. The Tavern of Eternal Happiness 8. Epilogue Bibliography Appendix Index
£999.99
Columbia University Press Medieval Tastes
Book SynopsisItaly’s best-known food historian travels back to the birth of “modern” cuisine and reveals the remarkable links between medieval tastes and our own. Massimo Montanari traces the development of medieval tastes—both culinary and cultural—and details how food transformed from a simple staple to a symbol of social and ideological standing.Trade ReviewMassimo Montanari, one of the most renowned historians of cuisine, has produced a well-written volume covering a wide range of topics, from medieval recipe books to staple foodstuff. There was not one page that did not hold my complete attention. -- Massimo Ciavolella, University of California, Los Angeles Massimo Montanari is a master communicator of fascinating ideas. He proposes the intriguing concept of the Middle Ages as something at once close but also very distant. This work will prove appealing to more than just food historians, and I highly recommend it. -- David Gentilcore, University of Leicester With incisiveness and thoroughness, Massimo Montanari's Medieval Tastes redraws the contours of the central role food played in Italian society from the early centuries of the Middle Ages to the Renaissance and beyond. More than just an enthralling journey through medieval culinary tastes, regimens, and norms, this excellent volume probes the more hidden folds of the social and cultural discourses that undergirded culinary systems. -- Pina Palma, author of Savoring Power, Consuming the Times: The Metaphors of Food in Medieval and Renaissance Italian Literature Medieval Tastes is an elaborately researched, sophisticated treatment of the topic... Highly recommended. Choice A monograph that will be of enormous use to scholars working in food studies and related cultural studies fields, while also promising delight for the general interst reader as well. Sixteenth Century JournalTable of ContentsIntroduction: Invitation to the Voyage 1. Medieval Near, Medieval Far 2. Medieval Cookbooks 3. The Grammar of Food 4. The Times of Food 5. The Aroma of Civilization: Bread 6. Hunger for Meat 7. The Ambiguous Position of Fish 8. From Milk to Cheeses 9. Condiment/Fundament: The Battle of Oil, Lard, and Butter 10. The Bread Tree 11. The Flavor of Water 12. The Civilization of Wine 13. Rich Food, Poor Food 14. Monastic Cooking 15. The Pilgrim's Food 16. The Table as a Representation of the World 17. The Fork and the Hands 18. The Taste of Knowledge Notes Bibliography Index
£58.77
Columbia University Press Food Philosophy
Book SynopsisThis book is an introduction to the philosophical dimensions of food. David M. Kaplan shows how the different branches of philosophy contribute to a broader understanding of food and emphasizes how different narratives help us navigate the complex world of food.Trade ReviewPhilosophy can seem impenetrable and confusing. What I so much like about this book is its crystal clarity. . . Food metaphysics? Food epistemology? Food ethics? How terrific to have a book like this to explain how these terms play out in real life. -- Marion Nestle * Food Politics *Kaplan's excellent book integrates issues of food and eating with philosophy, enlivening the field and deepening the ways we should think and theorize about food. He blends insightful analysis with empirical studies, bringing together much of the literature on food into a seamless study that is original, thought-provoking, and readable. -- Carolyn Korsmeyer, author of Things: In Touch with the PastDavid M. Kaplan has thought deeply about food, and Food Philosophy has countless interesting and instructive observations, theories, and insights about food and eating. It is full of gems that I want to draw on in my own work. -- Anne Barnhill, coeditor of The Oxford Handbook of Food EthicsThis is exactly the book I have been waiting for as a sociologist interested in philosophical questions opened up by food in our times. It is an inviting introduction to central questions of ethics, aesthetics, metaphysics, and epistemology for philosophers, social scientists, and humanists. -- Krishnendu Ray, author of The Ethnic RestaurateurA great resource for learning how many ways there are to engage with the concept of food within the discipline of philosophy. * Environmental Values *Table of ContentsIntroduction: What Is Philosophy of Food?1. Food Metaphysics2. Food Epistemology3. Food Aesthetics4. Food Ethics5. Food Political Philosophy6. Food ExistentialismNotesBibliographyIndex
£83.60
