Cultural studies: food and society Books
Columbia University Press Chop Suey USA
Book SynopsisAn epic tale of globalized cultural exchange by means of our first “fast food.”Trade ReviewWell organized and breathtakingly broad in its geographic scope, Chop Suey, USA is an utterly original and significant contribution to the field. Yong Chen has done a superb job. No one has attempted anything like this. -- Hasia Diner, New York University A thoroughly researched, highly readable account of the development of Chinese American food, this book fills important gaps in the literature of ethnic and food studies, while incorporating an appealing personal memoir into the narrative. -- Jeffrey Pilcher, University of Toronto Food is not just about sustenance and taste. It is also about culture, economics, race, and identity. This is made abundantly clear in this fascinating account of the history of Chinese food in America. Chop Suey, USA is a wonderful American story, and a tasty one at that! -- Gordon H. Chang, Stanford University A perceptive view of an America built on abundance and consumption... Well-researched... Kirkus Reading Yong Chen's new book... is an education. In some ways, it seems more like an encyclopedia or a peak into the brain of a man who has read and retained an almost overwhelming number of books... Readers can learn much from Chen's in depth analysis and framing. 8Asians This well-researched book comes with seventy-eight pages of notes and a thirty-one page bibliography. It is seasoned with interested recipes, most of them chosen for their personal significance... An exciting intellectual endeavor. H-Environment Chop Suey is an engaging combination of research and food writing blended into a unified read. CHOICE Sophisticated... Groundbreaking... Yong Chen has published an ambitious and important work that has made a curcial contribution not only to the historical understanding of Chinese cuisine in the United States but also to the study of food in general. Journal of Chinese Overseas Chop Suey, USA was meticulously researched with a very extensive bibliography, the content is well organized with linking points and arguments, and the text is written with clarity and purpose. -- Alfred Yee Journal of American History A compelling and provocative contribution to the burgeoning field of American food studies. Journal of American Ethnic History Chen's study provides a sharp critique and rebuke to the degraded status accorded to Chinese American food and its creators. American QuarterlyTable of ContentsPreface: The Genesis of the Book Acknowledgments Introduction: Chop Suey, the Big Mac of the Pre-McDonald's Era 1. Why Is Chinese Food So Popular? 2. The Empire and Empire Food 3. Chinese Cooks as Stewards of Empire 4. The Cradle of Chinese Food 5. The Rise of Chinese Restaurants 6. The Makers of American Chinese Food 7. "Chinese-American Cuisine" and the Authenticity of Chop Suey 8. The Chinese Brillat-Savarin Conclusion: The Home of No Return Afterword: Why Study Food? Notes Bibliography Index
£58.77
Columbia University Press Chop Suey USA The Story of Chinese Food in
Book SynopsisAmerican diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. Chop Suey, USA offers a comprehensive chronicle of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape.Trade ReviewWell organized and breathtakingly broad in its geographic scope, Chop Suey, USA is an utterly original and significant contribution to the field. Yong Chen has done a superb job. No one has attempted anything like this. -- Hasia Diner, New York UniversityA thoroughly researched, highly readable account of the development of Chinese American food, this book fills important gaps in the literature of ethnic and food studies, while incorporating an appealing personal memoir into the narrative. -- Jeffrey Pilcher, University of TorontoFood is not just about sustenance and taste. It is also about culture, economics, race, and identity. This is made abundantly clear in this fascinating account of the history of Chinese food in America. Chop Suey, USA is a wonderful American story, and a tasty one at that! -- Gordon H. Chang, Stanford UniversityA perceptive view of an America built on abundance and consumption... Well-researched... * Kirkus *A compelling and provocative contribution to the burgeoning field of American food studies. * Journal of American Ethnic History *Significantly contribute[s] to our understanding of the global history and importance of Chinese foodways. . . . Especially significant in examining the transmission of food habits across cultures and considering how the processes of empire building and globalization influence culinary traditions around the world. * American Historical Review *Groundbreaking. . . . [This] ambitious and important work [makes] a crucial contribution not only to the historical understanding of Chinese cuisine in the United States but also to the study of food in general. * Journal of Chinese Overseas *Chop Suey, USA was meticulously researched with a very extensive bibliography, the content is well organized with linking points and arguments, and the text is written with clarity and purpose. -- Alfred Yee * Journal of American History *Chen's study provides a sharp critique and rebuke to the degraded status accorded to Chinese American food and its creators. * American Quarterly *A critical reflection on the history of Chinese bodies and food in the ongoing story of U.S. expansion. * Gastronomica *Reading Yong Chen's new book is an education. In some ways, it seems more like an encyclopedia or a peak into the brain of a man who has read and retained an almost overwhelming number of books Readers can learn much from Chen's in depth analysis and framing. * 8Asians *This well-researched book comes with seventy-eight pages of notes and a thirty-one page bibliography. It is seasoned with interested recipes, most of them chosen for their personal significance An exciting intellectual endeavor. * H-Environment *Chop Suey is an engaging combination of research and food writing blended into a unified read. * CHOICE *Table of ContentsPreface: The Genesis of the BookAcknowledgmentsIntroduction: Chop Suey, the Big Mac of the Pre-McDonald's Era1. Why Is Chinese Food So Popular?2. The Empire and Empire Food3. Chinese Cooks as Stewards of Empire4. The Cradle of Chinese Food5. The Rise of Chinese Restaurants6. The Makers of American Chinese Food7. "Chinese-American Cuisine" and the Authenticity of Chop Suey8. The Chinese Brillat-SavarinConclusion: The Home of No ReturnAfterword: Why Study Food?NotesBibliographyIndex
£19.00
Columbia University Press Spoiled
Book SynopsisSpoiled is an unflinching and meticulous critique of the glorification of fluid milk and its alleged universal benefits. Anne Mendelson’s groundbreaking book chronicles the story of milk from the Stone Age peoples who first domesticated cows, goats, and sheep to today’s troubled dairy industry.Trade ReviewAnne Mendelson does more than take on the many myths surrounding milk. She provides a history of milk in Britain and America, as dense and rich as a good cheese, and details the many controversies swirling in the glass, especially those concerning sanitation: clean dairies, pasteurization, refrigeration, and others. Scientifically detailed and rigorous without being difficult or inaccessible, Spoiled is a major contribution to food history and to the history of industrializing agriculture. -- E. N. Anderson, author of Everyone Eats: Understanding Food and CultureThe very best food journalism lifts the veil on everyday components of our diet, peeling away accumulated layers of hype, pseudoscience, and ingrained fallacies to reveal the truth. No writer today does this more deftly than Anne Mendelson. Spoiled is the result of scrupulous and unbiased research presented in delightfully readable prose. A masterpiece. -- Barry Estabrook, author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring FruitA graceful, gently humorous account of the years of persuasion, breeding, engineering, and politicking required to convince Americans that liquid cow’s milk was nature’s perfect food. You won’t look at those milk bottles in the supermarket in the same way again. -- Rachel Laudan, author of Cuisine and Empire: Cooking in World HistoryThe over-all thrust of her argument—that a series of human errors, rooted as often in sincere intentions as in arrogance, is partially what’s to blame for the dominance of drinking milk—becomes especially lucid. * New Yorker *Persuasively challenges readers to consider forms of dairy that are better for animals, the farmers who care for them and the consumers who drink their milk. * Washington Post *A sharply written, wide-ranging, and instructive look at the history of dairy milk. -- Natalie Angier * New York Review of Books *Table of ContentsPrefaceIntroduction1. Milk: Some Scientific Ins and Outs2. From the Cradle of Dairying to the English Manor3. The Rise of Drinking-Milk4. Setting the Stage for Pasteurization5. Pasteurization: The Game-Changing Years and Nathan Straus6. Sour Milk, Briefly Rethought7. Milk for the Masses: The Price to Be Paid8. Technology in Overdrive II: The Animals9, Technology in Overdrive II: The Milk10. Reviving the Raw Milk Cause11. The FutureAcknowledgmentsNotesSelect BibliographyIndex
£69.26
Columbia University Press Agriculture and Industry in Brazil
Book SynopsisAgriculture and Industry in Brazil is a study of the economics of Brazilian agriculture and industry, with a special focus on the importance of innovation to productivity growth. It examines technological change in Brazil, highlighting the role of public policy in building institutions and creating an innovation-oriented environment.Trade ReviewFishlow and Vieira Filho highlight the relationship between science, technology, and productivity based on learning and institutional processes. Embrapa, Petrobras, and Embraer are three cases of institutional innovation in Brazil. This book fills an important gap in the international literature on economics and innovation. -- Eliseu Roberto de Andrade Alves, founder and former president of EmbrapaThis book’s treatment of the importance of innovation in the Brazilian agricultural sector and the role that Embrapa played in that innovation is extremely interesting, important, and original. -- Steven M. Helfand, University of California, RiversideWhile its economic progress has been erratic and uneven, Brazil has achieved world-class status in several fields of agriculture, in deep sea petroleum extraction, and in relatively small airline aircraft. In each of these areas to a good extent the success has been the fruit of government-established institutions designed to do R&D and other activities needed to advance technology. This book describes these developments in detail and depth. It is a fascinating story. -- Richard Nelson, professor emeritus, Columbia UniversityThis volume provides a fresh and invaluable perspective on the country's development process. The book sheds new light on the historical role of agriculture in Brazilian development and, most importantly, on its recent resurgence as one of the most dynamic sectors in the country. It argues convincingly that recent agricultural expansion was technologically intensive and therefore different from commodity booms of the past. The book goes on to examine the role of the state in other areas of Brazil’s long-term development. This volume is bound to become a key reference in future studies on technological change driving expansion of the Brazilian economy. -- Rodrigo R. Soares, Columbia UniversityThis book will best serve specialists who focus on Brazilian development, economic historians, and economists...Recommended. * Choice *Table of ContentsForeword, by José A. ScheinkmanAcknowledgments1. Introduction2. Development Strategies in Brazil: A Contemporary View3. The Role of Agricultural Innovation: From the Traditional Approach Toward a Theory of Technical and Institutional Change4. Brazilian Agriculture: A Historical Perspective5. Embrapa: A Case of Induced Institutional Innovation6. The Competitiveness of Agribusiness in International Trade7. Agricultural Expansion and Low-Carbon Emissions8. The Structural Heterogeneity of Family Farming in Brazil9. Is the Oil Ours?10. The Technological Evolution of Embraer11. Brazilian Agriculture and Beyond: Final ConsiderationsAppendix AAppendix BAppendix CAppendix DNotesIndex
£999.99
Columbia University Press Anxious Eaters Why We Fall for Fad Diets Arts and
Book SynopsisAnxious Eaters shows that fad diets are popular because they fulfill crucial social and psychological needs—which is also why they tend to fail. Janet Chrzan and Kima Cargill bring together anthropology, psychology, and nutrition to explore what these programs promise yet rarely fulfill for dieters.Trade Review[A] smart and comprehensive survey. * Publishers Weekly *Rather than guiding readers to weight loss or body acceptance, Chrzan and Cargill hope to turn the popular notion of “good” and “bad” foods inside out. * Atlantic *Two leading food scholars tackle the phenomenon of fad diets and our susceptibility to sign on to them. Akin to religious experience, the diet promises transformation, social fulfillment, and ultimately happiness and redemption. Even after repeated failures, we return to the quick and easy diet - which marketers in the industry know all too well. Chrzan and Cargill dissect our urge to control our bodies through food intake, a perennially and vitally important topic. -- Ken Albala, author of At the Table: Food and Family around the WorldIn the face of overwhelming evidence that diets don’t work, why do Americans continue to follow one fad diet after another? Chrzan and Cargill persuasively explain that it’s not because they promote weight loss or guarantee health, but because they make cultural sense and fulfill crucial psychological needs. -- Amy Bentley, author of Inventing Baby Food: Taste, Health, and the Industrialization of the American DietThis enlightening and informative book explores not only how fad diets work but also why they are so wildly successful, as they provide templates for the expression of individual and social anxieties in contemporary American food culture and beyond. -- Fabio Parasecoli, author of Gastronativism: Food, Identity, PoliticsA very helpful read for anyone who finds themselves stuck in the loop of fad diets. * What's Nonfiction *A terrific book... Highly recommended. * Choice *Chrzan and Cargill effectively use their conceptual apparatus to clearly demonstrate how diets capitalize on broad social anxieties. * Gastronomica *Table of ContentsAcknowledgmentsIntroduction1. Why We Love Fad Diets2. Food Removal Diets3. Food Addiction4. Clean Eating5. Paleo Diets6. Final ThoughtsNotesBibliographyIndex
£22.00
Columbia University Press Gastronativism
Book SynopsisFabio Parasecoli identifies and defines the phenomenon of “gastronativism,” the ideological use of food to advance ideas about who belongs to a community and who does not. Featuring a wide array of examples from all over the world, this book is a timely, incisive, and lively analysis of how and why food has become a powerful political tool.Trade ReviewFabio Parasecoli draws on his deep international experience in this thoughtful analysis of how food gets ensnared in political ideology to separate “us” from “them.” Gastronativism argues convincingly that food systems are indeed global, and the sooner we get those systems to bring people together, the better. -- Marion Nestle, author of Food Politics: How the Food Industry Influences Nutrition and HealthThis timely book clearly shows how foods have become tangible tools for people’s frustrations with global social change. Parasecoli unpacks the ‘gastronativist’ demands and actions of people and communities who use food to score political points, stoke vicious resentment, and resist globalization. His engaging and readable prose helps us understand the bitterness that can season contemporary food politics. -- Michaela DeSoucey, author of Contested Tastes: Foie Gras and the Politics of FoodThis book coins and explains the concept of gastronativism to help us understand how and why food has transformed into a powerful ideological tool. Using a wide array of timely examples from all over the world, Parasecoli shows how food is increasingly invoked in efforts to construct ideas of an ‘Us’ and a ‘Them,’ offering an important framework for understanding the ways food and identity-making intersect in our globalized world. -- Emma McDonell, coauthor of Critical Approaches to Superfoods[The author] makes the case in this book for why food is so useful as a political too. * Parliament *One of the strengths of Parasecoli’s far-ranging book is its ability to tie together seemingly disparate food-related phenomena into a coherent pattern through a wealth of examples. * Food Anthropology *This volume provides great resources, both through its content and its rich bibliography encompassing trade, food studies, political journalism, and heritage studies, and will provide an enlightening read for food studies students, scholars, and even those “cosmopolitan gastronomes” (p.87) among whom many of us likely figure. * Anthropology of Food *Table of ContentsPrefaceAcknowledgmentsIntroduction: Enter GastronativismPart I: Gastronativism1. Defending Privilege: Exclusionary Gastronativism2. Toward a Better Future: Non-Exclusionary GastronativismPart II: The Power of Food3. Food and Identity4. Food and PowerPart III: Borders and Flows5. Food, Nations, and Nationalism6. Food and Diplomacy7. National Products in the Global MarketPart IV: Between Here and There8. Migrant Food9. ContagionsConclusion: What Future?NotesIndex
£71.40
Columbia University Press Breadfruit
a huge range and FREE tracked UK delivery on ALL orders.
£76.00
Columbia University Press Breadfruit
a huge range and FREE tracked UK delivery on ALL orders.
£19.80
University of Illinois Press Japanese Foodways Past and Present
Book SynopsisThe first English-language compilation of research on Japanese cooking and food cultureTrade Review"An excellent resource. . . . An exciting addition to a growing collection of English-language literature on the foodways of Japan."--Journal of Folklore Research"Significantly advances our knowledge of the history of Japanese food."--Gastronomica "This volume makes an important contribution to a growing field of study."--Monumenta Nipponica"Required reading for anyone interested in Japanese history, food, and foodways. I couldn't put this book down!"--Samuel Hideo Yamashita, author of Leaves from an Autumn of Emergencies: Selections from the Wartime Diaries of Ordinary Japanese"A pathbreaking volume on Japanese culinary history with great depth and scope."--Merry Isaacs White, author of Perfectly Japanese: Making Families in an Era of Upheaval"Provides an eye-opening view of the influence that other countries had on Japanese food culture, and how Japan was never an island unto itself."--Choice"A welcome addition to the growing body of scholarly literature on Japanese food and foodways."--Southeast Review of Asian StudiesTable of ContentsLIST OF ILLUSTRATIONS vii ACKNOWLEDGMENTS ix INTRODUCTION 1Eric C. Rath and Stephanie AssmannPART 1 Early Modern Japan 1 Honzen Dining: The Poetry of Formal Meals in Late Medieval and Early Modern Japan 19 ERIC C. RATH 2 "How to Eat the Ten Thousand Things": Table Manners in the Edo Period 42 MICHAEL KINSKI 3. "Stones for the Belly": Kaiseki Cuisine for Tea during the Early Edo Period 68 GARY SOKA CADWALLADER AND JOSEPH R. JUSTICE 4 Meat-eating in the Kojimachi District of Edo 92 AKIRA SHIMIZU 5 Wine-drinking Culture in Seventeeth-century Japan: The Role of Dutch Merchants 108 JOJI NOZAWAPART II Modern Japan 6 The History of Domestic Cookbooks in Modern Japan 129 SHOKO HIGASHIYOTSU YANAGI 7 Imperial Cuisines in Taisho Foodways 145 BARAK KUSHNER 8 Beyond HUnger: Grocery Shopping, Cooking, and Eating in 1940s Japan 166 KATARZYNA CWIERTKA AND MIHO YASUHARA 9 Ramen and U.S. Occupation Policy 186 GEORGE SOLT 10 Bento: Boxed Love, Eaten by the Eye 201 TOMOKO ONABEPART III Contemporary Japan 11 Mountain Vegetables and the Politics of Local Flavor in Japan 221 BRIDGET LOVE 12 Reinventing Culinary Heritage in Northern Japan: Slow Food and Traditional Vegetables 243 STEPHANIE ASSMANN 13 Ramen Connoisseurs: Class, Gender, and the Internet 257 SATOMI FUKUTOMI 14 Irretrievably in Love with Japanese Cuisine 275 DAVID E. WELLS CONTRIBUTORS 285 INDEX 289List of Illustrations 1 A three-tray honezen meal from Ryori kondateshu 22 2 Snipe in (eggplant) jars from Shichi no zen jukyu kon no maki 32 3 A supervisory housewife and a servant from Shiroto ryori nenju sozai no shikata zen 135 4 An old housewife and two servants from Sozai ryori no okeiko 137 5 A young housewife in a kitchen from Katei yoshoku ryoriho 139 6 A housewife and maid discussing kitchen tasks from Renovating Kitchens 151 7 Members of a neighborhood farm group preparing steamed buns 222 8 Local female farmers work part-time at company headquarters 230 9 A female farmers' group from Yuda's Makino district 232 10 The three basic types of Japanese knives 276 11 Cutting a carrot into a plum blossom 277 12 Peeling daikon 278 13 Tempura 283
£87.55
University of Illinois Press Eating Her Curries and Kway A Cultural History
Book SynopsisProvides an important alternative reading of Singaporean society.Trade Review"An engaging study that draws from a rich and previously unstudied repertoire of Singaporean history. Tarulevicz provides a valuable framework for understanding how a diverse migrant society can use food to map a sense of collective identity."--Mark Swislocki, author of Culinary Nostalgia: Regional Food Culture and the Urban Experience in Shanghai"Nicole Tarulevicz's Eating Her Curries and Kway is able to locate yet another lens for deciphering race, postcolonialism, and identity in Singapore: food culture. . . . The Singapore neophyte will find it pleasantly readable, but the serious cultural scholar will also benefit from Tarulevicz's steady stream of insights and fresh perspectives."--The Journal of Asian Studies
£38.70
University of Illinois Press Taste of the Nation
Book SynopsisTrade ReviewASFS Book Award, Association for the Study of Food and Society, 2017 "A fascinating archive on how American eating shifted during the years of the Depression. It provides a kind of hidden history of early-twentieth-century eating, documenting the role of different non-white middle class groups in shaping the American palate in ways that continue to resonate." --David E. Sutton, author of The Restaurants Book: Ethnographies of Where We Eat"Who knew that modern food writing originated in the New Deal's Federal Writers' Project? Camille Begin convincingly shows how the FWP ™s sensory concerns linked food to race and place. Her lively account recognizes the importance of food writing in drawing the boundaries that transform modern culinary nationalism, ethnicity and regionalism into 'sensory economies.'"--Donna Gabaccia, author of We Are What We Eat: Ethnic Food and the Making of Americans"Taste of the Nation offers fascinating insights into how regional culinary traditions were incorporated into the New Deal's nation-building project."--Journal of Southern History"Her five chapters do read like a gourmet five course meal within a sensory archive with no detail too small, beginning with her wonderful introductory courses of 'Romance of the Homemade' and 'Tasting Place, Sensing Race' and concluding with a thoughtful and well-placed chapter titled 'A Well-Filled Melting Pot'. Bon Appetit!"--Journal of Contemporary History"Taste of the Nation is a valuable addition to the literature: a sophisticated reading of the sources that shows the importance of race, gender, and ethnicity in shaping our attitudes toward food."--Journal of American History"Recommended."--Choice"An astute sensory history rooted in a firm theoretical base. . . . Bégin's lively account, complemented with striking photographs, captures a moment when the nation pioneered a new understanding of its culinary heritage. Bégin offers scholars and general readers much to savor."--Agricultural History"Taste of the Nation is most useful--and it is very useful--as a model for ways to apply sensory history in the realm of food studies. It offers theoretical ways of bridging ideas and flavors, the work that seems often unfinished in food studies."--H-Net "Gives us the best of both worlds: sharp, scholarly, critique, essential to solid research and good teaching; and rich, sensory, description, conveyed with exquisite writing, where you can smell the acrid smoke from the wood stove, hear the clatter of the cutlery and the screeching of the dining room chairs. It is a text I relished and learned much from, about American gustatory nationalism, and its relationship to race and gender in New Deal food writing."--Krishnendu Ray, author of The Ethnic Restaurateur
£77.35
MO - University of Illinois Press From Gluttony to Enlightenment
Book SynopsisTrade Review"[An] engaging history of a neglected sense." --French Studies: A Quarterly Review"Hoffmann's volume takes us on a great journey that, ultimately, explores that which makes us human. An impressive and nuanced study, it is, above all, a worthy addition to the expanding menu of sensory studies."--Social History "Von Hoffman writes with crossdisciplinary dexterity, fusing history, sociology, theology, philosophy, and economics in her scrupulously researched monograph."--Santa Fe New Mexican "A satisfyingly balanced investigation of the evolution of taste between about 1500 and 1800. Hoffmann masterfully synthesizes over two hundred different primary sources to show, rather convincingly, that gastronomy was part and parcel of broader cultural shifts." --Fides Et Historia"Von Hoffmann's study gives a comprehensive overview of writings on early modern taste from the standpoint of cuisine, medicine, religion, and philosophy. Rich and thoroughly researched."--Emma C. Spary, author of Eating the Enlightenment: Food and the Sciences in Paris, 1670–1760"A highly intelligent and well-documented intellectual history of taste in the early modern period. It gave me dozens of topics to consider writing about."--James McWilliams, author of The Pecan: A History of America's Native Nut"A fascinating read. . . . Recommended."--Choice
£77.35
University of Illinois Press Local Vino The Winery Boom in the Heartland
Book SynopsisTrade Review"Over the past generation or so, wine has become part of life in the American Midwest--not only in restaurants and home kitchens, but also on farms and in vineyards throughout the region. In this book, James Pennell tells the story of how, and most important, why, this has happened. As with the vintners he profiles, his is clearly a labor of love."--Paul Lukacs, author of Inventing Wine: A New History of One of the World's Most Ancient Pleasures"James Pennell has written an interesting book, Local Vino: The Winery Boom in the Heartland, about a surprising phenomenon: the rapid growth of wineries in the Midwest of the United States in the last three decades."--Contemporary Sociology "Pennell's book presents a nuanced look at the industry. It is sure to interest professional and casual readers alike."--Annals of Iowa
£77.35
University of Illinois Press Japanese Foodways Past and Present
Book SynopsisThe first English-language compilation of research on Japanese cooking and food cultureTrade Review"An excellent resource. . . . An exciting addition to a growing collection of English-language literature on the foodways of Japan."--Journal of Folklore Research"Significantly advances our knowledge of the history of Japanese food."--Gastronomica "This volume makes an important contribution to a growing field of study."--Monumenta Nipponica"Required reading for anyone interested in Japanese history, food, and foodways. I couldn't put this book down!"--Samuel Hideo Yamashita, author of Leaves from an Autumn of Emergencies: Selections from the Wartime Diaries of Ordinary Japanese"A pathbreaking volume on Japanese culinary history with great depth and scope."--Merry Isaacs White, author of Perfectly Japanese: Making Families in an Era of Upheaval"Provides an eye-opening view of the influence that other countries had on Japanese food culture, and how Japan was never an island unto itself."--Choice"A welcome addition to the growing body of scholarly literature on Japanese food and foodways."--Southeast Review of Asian StudiesTable of ContentsLIST OF ILLUSTRATIONS vii ACKNOWLEDGMENTS ix INTRODUCTION 1Eric C. Rath and Stephanie AssmannPART 1 Early Modern Japan 1 Honzen Dining: The Poetry of Formal Meals in Late Medieval and Early Modern Japan 19 ERIC C. RATH 2 "How to Eat the Ten Thousand Things": Table Manners in the Edo Period 42 MICHAEL KINSKI 3. "Stones for the Belly": Kaiseki Cuisine for Tea during the Early Edo Period 68 GARY SOKA CADWALLADER AND JOSEPH R. JUSTICE 4 Meat-eating in the Kojimachi District of Edo 92 AKIRA SHIMIZU 5 Wine-drinking Culture in Seventeeth-century Japan: The Role of Dutch Merchants 108 JOJI NOZAWAPART II Modern Japan 6 The History of Domestic Cookbooks in Modern Japan 129 SHOKO HIGASHIYOTSU YANAGI 7 Imperial Cuisines in Taisho Foodways 145 BARAK KUSHNER 8 Beyond HUnger: Grocery Shopping, Cooking, and Eating in 1940s Japan 166 KATARZYNA CWIERTKA AND MIHO YASUHARA 9 Ramen and U.S. Occupation Policy 186 GEORGE SOLT 10 Bento: Boxed Love, Eaten by the Eye 201 TOMOKO ONABEPART III Contemporary Japan 11 Mountain Vegetables and the Politics of Local Flavor in Japan 221 BRIDGET LOVE 12 Reinventing Culinary Heritage in Northern Japan: Slow Food and Traditional Vegetables 243 STEPHANIE ASSMANN 13 Ramen Connoisseurs: Class, Gender, and the Internet 257 SATOMI FUKUTOMI 14 Irretrievably in Love with Japanese Cuisine 275 DAVID E. WELLS CONTRIBUTORS 285 INDEX 289List of Illustrations 1 A three-tray honezen meal from Ryori kondateshu 22 2 Snipe in (eggplant) jars from Shichi no zen jukyu kon no maki 32 3 A supervisory housewife and a servant from Shiroto ryori nenju sozai no shikata zen 135 4 An old housewife and two servants from Sozai ryori no okeiko 137 5 A young housewife in a kitchen from Katei yoshoku ryoriho 139 6 A housewife and maid discussing kitchen tasks from Renovating Kitchens 151 7 Members of a neighborhood farm group preparing steamed buns 222 8 Local female farmers work part-time at company headquarters 230 9 A female farmers' group from Yuda's Makino district 232 10 The three basic types of Japanese knives 276 11 Cutting a carrot into a plum blossom 277 12 Peeling daikon 278 13 Tempura 283
£21.59
University of Illinois Press The Land of Milk and Uncle Honey
Book SynopsisTrade Review“The romance of farm life and the reality of farm life have very little in common. Alan Guebert’s The Land of Milk and Uncle Honey delves into life on Indian Farm in Illinois during the fifties, sixties and seventies. . . . Guebert tells intimate stories of his youth, tied up in hard work and sacrifice.”--Los Angeles Magazine "Alan Guebert is the rare writer who eloquently combines his personal story and journey with where agriculture is headed. With humor and honesty Guebert tells like it is--and gives his readers the tools to fight for a food and agriculture system that is fair for farmers and workers and safe and healthy for eaters. I recommend this book to anyone who wants to hear the story of food from someone who has been following it for the last three decades." --Danielle Nierenberg, President, Food Tank"Guebert is an award-winning agricultural journalist… This is an eloquent collection of stories about life on his family's farm in southern Illinois during the 1960s and `70s."--Edible Madison "Fun and lightly written… a loving examination of a place and time that have disappeared in the past half-century. The author reflects on hard work, a beloved family, and the often oppressive weather of America's heartland. This book is a good book for a rainy (or snowy) day."--The Annals of Iowa"As authentic, honest, accurate portrayal of farm life on an American dairy farm in the last half of the twentieth century as you can find anywhere." --Gene Logsdon, author of Gene Everlasting: A Contrary Farmer's Thoughts on Living Forever"A wonderful piece of work. It's authentic and highly descriptive without being smothered in adjectives. It's also personal and reflective without being overly sentimental. A celebration of a life well lived even if some day-to-day aspects of that life were challenging and exhausting."--Fred Myers, winner, Lifetime Achievement Award from the American Agriculture Editors' Association"Alan is a rare gift to farmers and non-farmers alike since he provides down-home wisdom that helps us all make sense of the important, but often misunderstood food and farm issues. The Land of Milk and Uncle Honey is a treasure--the best of the best."--Fred Kirschenmann, author of Cultivating an Ecological Conscience“The romance of farm life and the reality of farm life have very little in common. Alan Guebert’s The Land of Milk and Uncle Honey delves into life on Indian Farm in Illinois during the fifties, sixties and seventies. . . . Guebert tells intimate stories of his youth, tied up in hard work and sacrifice.”--Los Angeles Magazine "Fun and lightly written. . . . a loving examination of a place and time that have disappeared in the past half-century. The author reflects on hard work, a beloved family, and the often oppressive weather of America's heartland. This book is a good book for a rainy (or snowy) day."--The Annals of Iowa "Alan Guebert is one of America's finest writers on the workings and the politics of our food system. This book eloquently describes a rural way of life that's been lost. But the values of that world--family, community, social justice, a respect for the land--are timeless."--Eric Schlosser, author of Fast Food Nation "Alan Guebert, our most astute commentator on American farm and food policy, brings the same intelligence, sensitivity, and humor to his own memories. In The Land of Milk and Uncle Honey, he's created an enduring portrait of a farm and a family."--Dan Barber, chef and co-owner, Blue Hill and Blue Hill at Stone Barns "The Land of Milk and Uncle Honey is a memoir, the recollections of a farm boy who grew up and had experiences so much like my own that it is scary. That is by way of saying that it is as authentic, honest, accurate portrayal of farm life on an American dairy farm in the last half of the twentieth century as you can find anywhere."--Gene Logsdon, author of Gene Everlasting: A Contrary Farmer's Thoughts on Living Forever
£13.29
University of Illinois Press Taste of the Nation
Book SynopsisTrade ReviewASFS Book Award, Association for the Study of Food and Society, 2017 "A fascinating archive on how American eating shifted during the years of the Depression. It provides a kind of hidden history of early-twentieth-century eating, documenting the role of different non-white middle class groups in shaping the American palate in ways that continue to resonate." --David E. Sutton, author of The Restaurants Book: Ethnographies of Where We Eat"Who knew that modern food writing originated in the New Deal's Federal Writers' Project? Camille Begin convincingly shows how the FWP ™s sensory concerns linked food to race and place. Her lively account recognizes the importance of food writing in drawing the boundaries that transform modern culinary nationalism, ethnicity and regionalism into 'sensory economies.'"--Donna Gabaccia, author of We Are What We Eat: Ethnic Food and the Making of Americans"Taste of the Nation offers fascinating insights into how regional culinary traditions were incorporated into the New Deal's nation-building project."--Journal of Southern History"Her five chapters do read like a gourmet five course meal within a sensory archive with no detail too small, beginning with her wonderful introductory courses of 'Romance of the Homemade' and 'Tasting Place, Sensing Race' and concluding with a thoughtful and well-placed chapter titled 'A Well-Filled Melting Pot'. Bon Appetit!"--Journal of Contemporary History"Taste of the Nation is a valuable addition to the literature: a sophisticated reading of the sources that shows the importance of race, gender, and ethnicity in shaping our attitudes toward food."--Journal of American History"Recommended."--Choice"An astute sensory history rooted in a firm theoretical base. . . . Bégin's lively account, complemented with striking photographs, captures a moment when the nation pioneered a new understanding of its culinary heritage. Bégin offers scholars and general readers much to savor."--Agricultural History"Taste of the Nation is most useful--and it is very useful--as a model for ways to apply sensory history in the realm of food studies. It offers theoretical ways of bridging ideas and flavors, the work that seems often unfinished in food studies."--H-Net "Gives us the best of both worlds: sharp, scholarly, critique, essential to solid research and good teaching; and rich, sensory, description, conveyed with exquisite writing, where you can smell the acrid smoke from the wood stove, hear the clatter of the cutlery and the screeching of the dining room chairs. It is a text I relished and learned much from, about American gustatory nationalism, and its relationship to race and gender in New Deal food writing."--Krishnendu Ray, author of The Ethnic Restaurateur
£999.99
University of Illinois Press From Gluttony to Enlightenment
Book SynopsisScorned since antiquity as low and animal, the sense of taste is celebrated today as an ally of joy, a source of adventure, and an arena for pursuing sophistication. The French exalted taste as an entrée to ecstasy, and revolutionized their cuisine and language to express this new way of engaging with the world. Viktoria von Hoffmann explores four kinds of early modern texts--culinary, medical, religious, and philosophical--to follow taste's ascent from the sinful to the beautiful. Combining food studies and sensory history, she takes readers on an odyssey that redefined a fundamental human experience. Scholars and cooks rediscovered a vast array of ways to prepare and present foods. Far-sailing fleets returned to Europe bursting with new vegetables, exotic fruits, and pungent spices. Hosts refined notions of hospitality in the home while philosophers pondered the body and its perceptions. As von Hoffmann shows, these labors produced a sea change in perception and thought, one that movTrade Review"[An] engaging history of a neglected sense." --French Studies: A Quarterly Review"Hoffmann's volume takes us on a great journey that, ultimately, explores that which makes us human. An impressive and nuanced study, it is, above all, a worthy addition to the expanding menu of sensory studies."--Social History "Von Hoffman writes with crossdisciplinary dexterity, fusing history, sociology, theology, philosophy, and economics in her scrupulously researched monograph."--Santa Fe New Mexican "A satisfyingly balanced investigation of the evolution of taste between about 1500 and 1800. Hoffmann masterfully synthesizes over two hundred different primary sources to show, rather convincingly, that gastronomy was part and parcel of broader cultural shifts." --Fides Et Historia"Von Hoffmann's study gives a comprehensive overview of writings on early modern taste from the standpoint of cuisine, medicine, religion, and philosophy. Rich and thoroughly researched."--Emma C. Spary, author of Eating the Enlightenment: Food and the Sciences in Paris, 1670–1760"A highly intelligent and well-documented intellectual history of taste in the early modern period. It gave me dozens of topics to consider writing about."--James McWilliams, author of The Pecan: A History of America's Native Nut"A fascinating read. . . . Recommended."--Choice
£19.79
University of Illinois Press Local Vino
Book SynopsisTrade Review"Over the past generation or so, wine has become part of life in the American Midwest--not only in restaurants and home kitchens, but also on farms and in vineyards throughout the region. In this book, James Pennell tells the story of how, and most important, why, this has happened. As with the vintners he profiles, his is clearly a labor of love."--Paul Lukacs, author of Inventing Wine: A New History of One of the World's Most Ancient Pleasures"James Pennell has written an interesting book, Local Vino: The Winery Boom in the Heartland, about a surprising phenomenon: the rapid growth of wineries in the Midwest of the United States in the last three decades."--Contemporary Sociology "Pennell's book presents a nuanced look at the industry. It is sure to interest professional and casual readers alike."--Annals of Iowa
£15.19
University of Illinois Press Quinoa
Book SynopsisQuinoa's new status as a superfood has altered the economic fortunes of Quechua farmers in the Andean highlands. Linda J. Seligmann journeys to the Huanoquite region of Peru to track the mixed blessings brought about by the surging worldwide popularity of this exquisite grain. Focusing on how Indigenous communities have confronted globalization, Seligmann examines the influence of food politics, development initiatives, and the region's agrarian history on present-day quinoa production among Huanoquiteños. She also looks at the human stories behind these transformations, from the work of quinoa brokers to the ways Huanoquite's men and women navigate the shifts in place and power occurring in their homes and communities. Finally, Seligmann considers how the consequences of nearby mining may impact Huanoquiteños' ability to farm quinoa and thrive in their environment, and the efforts they are taking to resist these threats to their way of life. The untold story behind the popularTrade Review“Linda J. Seligmann’s book brilliantly examines the role of the superfood quinoa in and on a local Andean community, exploring gender relationships, local production systems, and the communal sense of place, as these phenomena intersect with the nation state and global capitalism.”--William P. Mitchell, author of Voices from the Global Margin: Confronting Poverty and Inventing New Lives in the Andes"Seligmann succeeds in showing how interconnected quinoa is to local and global food politics, economic development, and sustainability initiatives in Peru." --H-Net ReviewsTable of ContentsAcknowledgments Introduction: Quinoa Prospects Part One. Backstories: Land Struggles, the Allure of Infrastructure, and Development Desires in Huanoquite Chapter 1. Agrarian Reform, Revolution, and Reversals Chapter 2. The Power and Seduction of Infrastructure Chapter 3. Contesting Development, Alternative Paths Part Two. Soup and Superfood: The Politics of Quinoa Production and Consumption Chapter 4. The Expansion of Quinoa Production Chapter 5. Food Sovereignty, Food Security, and Sustainability Chapter 6. To Be Strong and Healthy Chapter 7. Voracious Consumption Conclusion: Pragmatic Spirituality and Quinoa Desires Notes References Index
£17.99
University of Illinois Press The Chicago Food Encyclopedia
Book SynopsisTrade Review"A truly balanced look at Chicago's food history."--Chicago Tribune "This sumptuous volume demonstrates why Chicago is widely regarded as one of the world's major food destinations. . . . An outstanding resource for those traveling to the Windy City or anyone who just relishes food."--Library Journal"All the indispensably important information is here to be savored."--Booklist "A fun (and mouth-watering) way to learn about the city."--Chicago Reader"Offers a thorough, alphabetical overview of the city's food culture, from Chicago-centric dishes and drinks, to products and companies, restaurants, culinary trends, famous figures, and more."--Chicago Tonight, WTTW"From hot dogs to haute cuisine, Chicago has long been home to a culinary culture to rival that of any city in the world. Our food reflects the strength of our diversity, the innovative spirit of our residents, and the world-class culture in the most American of American cities. The Chicago Food Encyclopedia captures the diverse breadth of the past, present, and future of food in the greatest city in the world."--Mayor Rahm Emanuel"That Chicago has developed a strong connection to small Midwest farms is perhaps its most undervalued asset. It's this connection we have to the land that has allowed the city's vibrant culinary community to establish itself on the international stage. This authoritative encyclopedia brings us closer to our city's culinary past, present, and future. In exhaustive fashion, it offers a story, and I've always said food with a story always tastes better. This is ours."--Rick Bayless"This handy reference book will not only help you settle many bets, but more importantly, provide a colorful companion to the many existing volumes of Chicago history. . . . The Chicago Food Encyclopedia indeed helps put Chicago's culinary legacy on the national map."--Classic Chicago Magazine "The Chicago Food Encyclopedia brings Chicago's food scene to life in an easy-to-read and comprehensive way.”--Third Coast Review "The Chicago Food Encyclopedia is a treat for anyone who loves Chicago and loves food!"--Richard Melman, Founder and Chairman, Lettuce Entertain You Enterprises, Inc.
£25.19
Indiana University Press Plowed Under
Book SynopsisProvides an account of the theatrical strategies used by consumers, farmers, agricultural laborers, and the federal government to negotiate competing rights to food and the moral contradictions of capitalist society in times of economic crisis.Trade ReviewPlowed Under provides a fertile field for future research on New Deal agiculture and social activism. . . . White's merging of performance studies and history will also offer a useful model to analyze the theatrical and cultural strategies that inform public protest in America. * Register of the Kentucky Historical Society *Plowed Under is thoroughly researched and skilfully conceived. Its performance-oriented approach illuminates genuine tensions and disagreements between the administration and many of the nation's citizens and provides intriguing insights into New Deal culture. * Modern Drama *[A] stimulating study of New Deal America * The Annals of Iowa *White's study makes an invaluable contribution to history, theater history, cultural studies, American studies, and other fields. * Journal of American History *Plowed Under will prove useful for scholars of agriculture, public policy, political culture, and the New Deal, and it presents an invaluable perspective for any historian of the twentieth century. * Indiana Magazine of History *[White's] book offers an insightful examination of how performance, and particularly food in performance, defines and questions the ethics of food production, sale, and consumption. Plowed Under contributes significantly to ongoing studies of the performance of food and the performativity of protests, and also serves as an important history of the Great Depression itself. * Theatre Journal *Table of ContentsIntroduction1. The New Deal Vision for Agriculture: USDA Exhibits at the 1933-34 Chicago World's Fair2. Milk Dumping Across America's Dairyland: The May 1933 Wisconsin Dairymen's Strike3. Playing "Housewife" in an Urban Polonia: The Hamtramck (Mich.) Women's 1935 Meat Boycott4. Hunger on the Highway in the Cotton South: The 1939 Missouri Sharecroppers' Demonstration5. Staging the Agricultural Adjustment Act: The Federal Theatre Project's Triple-A Plowed Under (1936)EpilogueNotesBibliographyIndex
£21.59
Indiana University Press Paprika Foie Gras and Red Mud
Book SynopsisIn this original and provocative study, Zsuzsa Gille examines three scandals that have shaken Hungary since it joined the European Union: the 2004 ban on paprika due to contamination, the 2008 boycott of Hungarian foie gras by Austrian animal rights activists, and the red mud spill of 2010, Hungary's worst environmental disaster. In each case, Gille analyzes how practices of production and consumption were affected by the proliferation of new standards and regulations that came with entry into the EU. She identifies a new modality of powerthe materialization of politics, or achieving political goals with the seemingly apolitical tools of tinkering with technology and infrastructureand elucidates a new approach to understanding globalization, materiality, and transnational politics.Trade ReviewI recommend this book to undergraduates as well as graduate students studying various disciplines regarding social, ethical, legal, and economical questions about the (supra)national handling of food-security, animal-welfare, and the storage of toxic waste — topics that should concern everybody of us. * Europe Now *Table of ContentsIntroduction: Hungary and the EU in the Political and Scholarly Imagination1. The 2004 Hungarian Paprika Ban2. The 2008 Foie Gras Boycott3. The 2010 Red Mud Spill4. Neoliberalism, Molecularization, and the Shift to GovernanceConclusion: The Materialization of Politics
£59.40
Indiana University Press Paprika Foie Gras and Red Mud
Book SynopsisTrade ReviewI recommend this book to undergraduates as well as graduate students studying various disciplines regarding social, ethical, legal, and economical questions about the (supra)national handling of food-security, animal-welfare, and the storage of toxic waste — topics that should concern everybody of us. * Europe Now *Table of ContentsIntroduction: Hungary and the EU in the Political and Scholarly Imagination1. The 2004 Hungarian Paprika Ban2. The 2008 Foie Gras Boycott3. The 2010 Red Mud Spill4. Neoliberalism, Molecularization, and the Shift to GovernanceConclusion: The Materialization of Politics
£19.79
Indiana University Press An Ethnography of Hunger
Book SynopsisTrade ReviewThe book is ethnographically rich and presents us with new ways of thinking about development practices and environmental politics broadly defined. More importantly, An Ethnography of Hunger makes a significant contribution to the understanding of the relationship between power, politics and the environment. The book, for many years to come, will provoke intellectual debate about the place of politics and the environment in Tanzania, Africa, and beyond. * Political and Legal Anthrology Review *Recommended. * Choice *Phillips's nuanced analysis of the lived experience of hunger, its embeddedness in social relationships, and its impact on political subjectivity are truly original and set this book apart from other anthropological studies of hunger, subsistence farming, or political subjectivity. -- Jennie E. Gurnet - Georgia State University * African Studies Review *Table of ContentsPreface AcknowledgementsIntroduction: Subsistence CitizenshipPART I: The Frames of Subsistence in Singida: Cosmology, Ethnography, HistoryChapter 1 Hunger in Relief: Village Life and Livelihood Chapter 2 The Unpredictable Grace of the Sun: Cosmology, Conquest, and the Politics of SubsistencePART II: The Power of the Poor on the Threshold of SubsistenceChapter 3 We Shall Meet at the Pot of Ugali: Sociality, Differentiation, and Diversion in the Distribution of FoodChapter 4 Crying, Denying, and Surviving Rural HungerPART III: Subsistence CitizenshipChapter 5 Subsistence versus DevelopmentChapter 6 Patronage, Rights, and the Idioms of Rural Citizenship Conclusion: The Seasons of Subsistence and CitizenshipNotesBibliographyIndex
£52.70
University of Texas Press Republic of Barbecue
Book SynopsisWhether you believe the best comes from Kansas City, Memphis, the Carolinas, or Texas, if you love barbecue, Republic of Barbecue offers a richly satisfying journey into the world of barbecue as food and culture, filled with first-person stories from pitTrade ReviewThis beautiful collection, colorful enough to display as a coffee-table book, contributes significantly to the oral history tradition and the study of barbecue simultaneously. * Journal of American Folklore *Table of Contents Foreword: Plotting the Barbecue Republic, by John T. Edge Acknowledgments: We Raise Our Glasses Sidebar: Twenty-four Hours of Barbecue Introduction: The Life and Times of Central Texas Barbecue Section 1: Food and Foodways Stories from Joe Sullivan, House Park Bar-B-Que, Austin, Texas The Central Texas Plate A Pie Chart of Desserts Sidebar Miles of Hanging Meat: Legacies and Linkages of Sausage Things You Could Make A Smoker Out of If Your Name Is MacGyver Sidebar Drinking Texas History In Homage to Big Red Sidebar Stories from the Archie Family, Church of the Holy Smoke, New Zion Missionary Baptist Church Barbecue, Huntsville, Texas Stories from Marvin Dziuk, Dziuk's Meat Market, Castroville, Texas Section 2: Ideas of Place Stories from Ben Wash, Ben's Long Branch Barbecue, Austin, Texas Stories from the Inman Family, Inman's Ranch House, Marble Falls, Texas The Bridge to Ben's: Connecting City Politics to Neighborhood Barbecue Planes, Trains, and . . . Kayaks? Sidebar Red Dust, White Bread, Blue Collar at the Edges of Small-Town Texas Barbecue on Screen Sidebar Stories from the Meyer Family, Meyer's Sausage Company and Meyer's Elgin Smokehouse, Elgin, Texas Stories from Terry Wootan, Cooper's Old Time Pit Barbecue, Llano, Texas Section 3: Dreaming of Old Texas and Original Barbecue Stories from Vencil Mares, Taylor Cafe, Taylor, Texas Stories from Rick Schmidt, Kreuz Market, Lockhart, Texas Keep Your Eye on the Boll Timeline of Political Barbecues Sidebar Barbacoa? The Curious Case of a Word Authenticity: The Search for the Real Thing Stories from Aurelio Torres, Mi Madre's, Austin, Texas Stories from the Bracewell Family, Southside Market, Elgin, Texas Section 4: Ways of Life Stories from Nicole Dugas, Barbecuties, Austin, Texas Stories from Richard Lopez, Gonzales Food Market, Gonzales, Texas Cavemen and Fire Builders: Manliness and Meat The Feminine Mesquite Brides and Brisket Sidebar "No Son Sandías": Girlhood on the Ranch Stories from Bobby Mueller, Louie Mueller Barbecue, Taylor, Texas Stories from Joe Capello, City Market, Luling, Texas Section 5: Bright Lights, Barbecue Cities Stories from Pat Mares, Ruby's Barbecue, Austin, Texas Stories from Waunda Mays, Sam's Barbecue, Austin, Texas Eating Meat to the Beat: Music and Texas Barbecue Barbecue Melodies: Post Oak Smoke Gets in Their Eyes? Sidebar Thinking Locally, Barbecuing . . . Globally? Foreign Barbecue Sidebar Placeless Barbecues: The Strange but True Story of Chains, Stands, and Interstates Barbecue Haute Cuisine: Brisket Gets Fancy Sidebar Stories from Danny Haberman, Pok-e-Jo's Smokehouse, Inc., Austin, Texas Stories from Art Blondin, Artz Rib House, Austin, Texas Section 6: Modern Barbecue, Changing Barbecue Stories from Jim McMurtry, Smokey Denmark Sausage Company, Austin, Texas Stories from Ronnie Vinikoff, Forestry Management, Rockdale, Texas It Ain't Easy Being Green When You're Smoked (But Barbecue Is Trying!) Fun With Numbers, or How Much in a Year? Sidebar Techno-cue? Barbecue in the Postindustrial Age Stories from Don Wiley, D. Wiley, Inc., Buda, Texas Stories from Tyler Graham, Graham Enterprises, Gonzales and Elgin, Texas Daring to Go There: Sports and Barbecue Sidebar Personal Barbecue Histories: Who We Are and How We Got Here Methodology Appendix: Fancy Words for How We Did What We Did Sidebar As You Digest: Recommended Reading Beginnings, Not Endings Sidebar Index
£16.14
University of Washington Press Disturbed Forests Fragmented Memories
Book SynopsisTrade Review"Based on extensive fieldwork, this book is part ethnography of a marginal Cambodian hill tribe of rice farmers, the Jarai, and part eco/cultural treatise about the mutual influences between people and their land and between history and memory." * Choice *"[N]ot your average academic book...a truly interdisciplinary contribution...Its strength lies precisely in this interdisciplinarity, allowing Padwe to draw out novel and thought-provoking insights in an engaging writing style (complemented with beautiful photos)." * South East Asia Research *"[T]he book analyzes forest biota and agricultural practices, enabling a new approach to conceptualizing landscapes that melds representation, materiality and ecology." * New Books in Southeast Asian Studies (NBN) *"By zooming in on vernacular geography and ecology in combination with history and anthropology, Padwe has crafted a compelling addition to this small library of vernacular highland histories in mainland Southeast Asia. A highly readable book that does not suffer from overtheorization, Disturbed Forests, Fragmented Memories will be of interest for historians and anthropologists of the region and, more importantly, for those interested in how a “more-than-human anthropology” and history might look like in practice." * Journal of Asian Studies *"Southeast Asia scholars in multiple fields will be drawn to the book for its impeccable attention to the ethnographic, oral, and archival record of the Vietnam-Cambodian borderlands." * Journal of Peasant Studies *"The stories that Padwe narrates are a pleasure to read and capture a sense of the world in which the highlanders of northeastern Cambodia live." * Journal of Vietnamese Studies *"Being of blurred genre, beyond traditional disciplinary boundaries of anthropology, human geography, Southeast Asia studies, or ethnohistory, this text may be of comparative interest for those anywhere engaged in bottom-up restoration—whether Native American revival of land stewardship through cultural burning, urban folk attempting to restore gift economies through permaculture garden systems, and others thinking deeply about ecological resilience and recuperation in the conjunctures of our post-pandemic world." * Conservation and Society *"This thought-provoking book...is excellent in its richness and detail." * Pacific Affairs *"[A] beautifully written and insightful ethnography that draws on Jonathan Padwe's long-term work in the Jarai village of Tang Kadon, in Cambodia's Ratanakiri province...Although Disturbed Forests, Fragmented Lives is a wonderful example of more-than-human anthropology, it will resonate with broader audiences who work on frontier dynamics, violence, memory and the co-production of nature–society in and beyond mainland Southeast Asia." * Journal of Southeast Asian Studies *
£110.48
MP-WIS Uni of Wisconsin Farming and Famine Landscape Vulnerability in
Book Synopsis
£999.99
University of Wisconsin Press Black Earth White Bread A Technopolitical
Book SynopsisAn important interdisciplinary history of Russia’s agriculture and food systems that documents far-reaching changes on farms, along with their effects on ordinary people and for successive political regimes.Trade Review“Who eats what? Susanne A. Wengle’s important and gripping book recasts a century of Russian history as a series of revolutionary transformations of the country’s food system. Answers to problems of food production and consumption are central pillars of political power and legitimacy for communist and post-communist regimes alike.”—Henry Thomson, Arizona State University“This eminently readable book, based on fascinating research, serves as an urgent reminder that techno-scientific projects in agriculture have deep histories and variegated geographies, and thus are hardly an invention of Silicon Valley start-up culture.”—Julie Guthman, University of California, Santa Cruz“A comprehensive and very refreshing technopolitical history of Russia’s agrifood system. Wengle’s nuanced account of Russia’s remarkable rise from a Soviet-era food importer to a rising global powerhouse has resulted in a timely book—a tour de force that is nonetheless narrated in an extremely concise and lively way.”—Oane Visser, International Institute for Social Studies, Erasmus University Rotterdam“Challenges you to think beyond the confines of your respective specialty and consider big themes in agricultural history and policy. . . . Wengle should be commended for her lucid prose and sharp analysis, as well as the inclusion of several maps created by the author herself.”—H-Net Reviews“Offers a novel approach to the transformations of Soviet and post-Soviet agriculture, emphasizing the connections between the state, production, and technology, as well as consumers and nature, the latter two often neglected in political science.”—Foreign AffairsTable of Contents List of Illustrations Introduction: Setting the Table 1 Governance; or, How to Solve the Grain Problem? 2 Production 3 Consumption; or, The Perestroika of the Quotidian 4 Nature Conclusion: Vulnerabilities Notes Bibliography Index
£23.96
Yale University Press The Culture of Food in England 12001500
Book SynopsisTrade Review“In this meticulously researched study, Christopher Woolgar serves up a feast of information about food in medieval England… By successfully interrogating the relationship between, communities, institutions and food, Woolgar provides some fascinating new perspectives on medieval life.”—Louise Wilkinson, Literary Review -- Louise Wilkinson * Literary Review *“Woolgar has written a social history of cooking and eating that will provide raw data for many years to come and inspire many more...”—Economic History Review * Economic History *
£32.50
Yale University Press Maroon Nation
Book Synopsis
£33.25
Yale University Press The Invention of Scarcity
Book SynopsisA radical new reading of eighteenth-century British theorist Thomas Robert Malthus, which recovers diverse ideas about subsistence production and environments later eclipsed by classical economicsTrade Review“Importantly, Valenze shows in perhaps the most impressive part of her book that Malthus knew about the alternative strategies of subsistence on the margins, but chose to ignore them.” —Robert Mayhew, Times Literary Supplement “This is a searching, serious, and thoroughly coherent critique of Malthusian thought and one of the most interesting and energizing books that I have read in recent years.”—Steve Hindle, author of On the Parish? The Micro-Politics of Poor Relief in Rural England, c. 1550–1750“Moving beyond existing scholarship, Deborah Valenze offers an engaging and convincing new perspective on Malthus.”—Timothy Alborn, author of All That Glittered: Britain’s Most Precious Metal from Adam Smith to the Gold Rush“The Invention of Scarcity is a provocative account of how deeply held foundational beliefs made a very intelligent man unable to see his world as it was.”—Thomas W. Laqueur, author of The Work of the Dead: A Cultural History of Mortal Remains“The consequences of Thomas Malthus’s thesis about populations and scarcity have been—and still are—devastating. Deborah Valenze brilliantly reveals what Malthus failed to see, especially about the resiliency of rural communities past and present.”—Samuel Moyn, author of Not Enough: Human Rights in an Unequal World“Valenze’s brilliant unpacking of the racist assumptions of Malthus’ essay on population will go a long way towards laying to rest the ghost of Malthus that still haunts debates on human numbers and planetary hunger. The Invention of Scarcity is an exemplary exercise in decolonizing imperial political economy.”—Dipesh Chakrabarty, author of One Planet, Many Worlds: The Climate Parallax
£42.75
WW Norton & Co The Culinary Imagination
Book SynopsisFrom the recipe novel to the celebrity chef, renowned scholar Sandra Gilbert explores the poetics and politics of food.Trade Review"…The Culinary Imagination is a lovely blend of the personal, the artistic and the political." -- Financial Times
£20.90
WW Norton & Co Why You Eat What You Eat The Science Behind Our
Book SynopsisFood knowledge is power!Trade Review"In this factual feast, neuroscientist Rachel Herz probes humanity's fiendishly complex relationship with food from the inside out." -- Nature"... fascinating new book..." -- The Daily Mail"Why You Eat What You Eat, a Freakonomics for the foodie generation, reveals not only how many aspects of psychology shape our relationship with food, but how food can also shape our relationships with each other." -- i paper"Dr Herz's latest book pulling together all the latest strands of research is called Why You Eat What You Eat and it's incredible reading." -- Candis
£19.94
The University of Michigan Press Foodways in Roman Republican Italy
Book SynopsisExplores the production, preparation, and consumption of food and drink in Republican Italy to illuminate the nature of cultural change during this period. Laura Banducci tracks through time the foodways of three sites in Etruria from about the third century BCE to the first century CE: Populonia, Musarna, and Cetamura del Chianti.Trade ReviewFoodways in Roman Republican Italy presents a distinctive methodology for a more holistic analysis of ceramic data, drawing on attributes not routinely recorded or discussed in scholarship on Roman ceramics or foodways. The book justifies the need for a new approach to Roman foodways based primarily on ceramic evidence, and gives room to explore the implications of the findings in detail. This is a genuinely innovative analysis of original materials and data, sensibly conceived and producing thought-provoking results." — Martin Pitts, University of Exeter"The archaeological material here is entirely traditional: pots and bones. The methods and results are both innovative and significant. While use-wear study has grown in stature in recent years, this book puts that process into action in a sustained way over multiple sites. Statistical analyses of the ceramic and faunal assemblages draw readers’ attention to patterns in the archaeological data that are then contemplated in terms of broader historical issues." —Mark Lawall, University of Manitoba
£65.50
University of California Press Coffee Life in Japan
Book SynopsisPart ethnography, part memoir, this book traces Japan's vibrant cafe society over one hundred and thirty years. It also traces Japan's coffee craze from the turn of the twentieth century, when Japan helped to launch the Brazilian coffee industry, to the present day, as uniquely Japanese ways with coffee surface in Europe and America.Trade Review"Required reading for coffee's true believers and industry insiders." -- Oliver Strand T: The New York Times Style Magazine "You'll find your eyes opened beyond the new and storied cafes you've heard of and into regional corners and paradoxical tastes." Serious Eats "A fascinating 130-year illumination of Japan's deeply rooted sipping culture." LA Weekly "This excellent book combines academic rigour with lively descriptions and compelling prose." Times Higher Education "Provides an engaging and often personal account of Japanese coffeehouses... Highly recommended." -- R. R. Wilk, Indiana University Choice "Merry White has whiled away many hours in cafes in Japan in her professional role as an anthropologist, and wishes to communicate the diversity and intimacy one can experience in them." Times Literary Supplement (TLS) "Perhaps this isn't really a review, more a recommendation - all I can really say is that I enjoyed it, and ... you'll probably enjoy this too." Jimseven "This book will certainly give you ... a lot of new knowledge and maybe a whole new perspective on Japanese culture." Yum "Coffee Life in Japan provides a novel and significant study on contemporary Japanese life." -- Willa Zhen, Culinary Institute of America Journal Of American-East Asian Relations "Wake up to the world of Coffee Life in Japan, a book brimming with surprising tidbits, astute observations, and stories from the heart... If you're a [coffee maniac], clearly Coffee Life in Japan is the must-have book for you." -- Kate Heyhoe Caffeine and YouTable of ContentsIllustrations Preface 1. Coffee in Public: Cafe's in Urban Japan 2. Japan's Cafe's: Coffee and the Counterintuitive 3. Modernity and the Passion Factory 4. Masters of Their Universes: Performing Perfection 5. Japan's Liquid Power 6. Making Coffee Japanese: Taste in the Contemporary Cafe' 7. Urban Public Culture: Webs, Grids, and Third Places in Japanese Cities 8. Knowing Your Place Appendix: Visits to Cafe's, an Unreliable Guide Notes Bibliography Acknowledgments Index
£63.90
University of California Press Cheap Meat
a huge range and FREE tracked UK delivery on ALL orders.
£22.50
University of California Press Beyond Hummus and Falafel
Book SynopsisPresents the story of how food has come to play a central role in how Palestinian citizens of Israel negotiate life and a shared cultural identity within a tense political context.
£27.00
University of California Press Pineapple Culture
Book SynopsisPlucked from tropical America, the pineapple was brought to European tables and hothouses before it was conveyed back to the tropics, where it came to dominate US and world markets. This title presents the history of the world's tropical and temperate zones told through the pineapple's illustrative career.Trade Review"Seamlessly fusing geography with anthropology, horticulture with international politics, Okihiro draws a comprehensive portrait of how a singular fruit can unite a world." Booklist "Take a lesson from this wondrous tropical fruit and read on." Natural History "Superbly researched and girded by a strong theoretical framework." Choice "It is certainly a good read." Agricultural History "Okihiro's narrative is filled with juicy tidbits of pineapple lore." Natural History "Okihiro's global approach is fascinating." -- Chana Kraus-Friedberg Canadian Journal Of HistoryTable of ContentsAcknowledgments Introduction 1. Mapping Desires 2. Empire's Tropics 3. Tropical Fruit 4. Pineapple Diaspora 5. Hawaiian Mission 6. Tropical Plantation 7. Hawaiian Pine 8. Pineapple Modern Notes Bibliography Index
£20.70
University of California Press Weighing In
Book SynopsisTakes on the 'obesity epidemic,' challenging many widely held assumptions about its causes and consequences. This title examines fatness and its relationship to health outcomes to ask if our efforts to prevent 'obesity' are sensible, efficacious, or ethical.Trade Review"Weighing In is the book that fat studies and critical geographers of fat have been waiting for." -- Deborah McPhail, University of Manitoba Social & Cultural Geography "Guthman usefully challenges healthism in obesity research and food movements where consumption eclipses production." -- Lee F. Monaghan Sociology Of Health & Illness
£22.50
University of California Press Cumin Camels and Caravans
Book SynopsisTraveling along 4 prominent trade routes - the Silk Road, the Frankincense Trail, the Spice Route, and the Camino Real, this book follows the caravans of itinerant spice merchants from the frankincense-gathering grounds and ancient harbors of the Arabian Peninsula to the port of Zayton on the China Sea to Santa Fe in the southwest United States.Trade Review"Richly embroidered with detail, Cumin, Camels, and Caravans by scholar Gary Paul Nabhan is part history, part geography, part cookbook, and part travel memoir... Interspersed with recipes from various stops on historical spice routes, Nabhan discusses the botany, linguistic history, and trade history of each substance, but far from being dry accounts, they bring the wonder of many ingredients we now view as commonplace into focus; Nabhan's painstaking research has not eclipsed an evident natural knack for storytelling." Saveur "Heady historical and cultural study of ancient trade routes... Nabhan adds pungent pinches of botany and gastronomy." Nature "Gary Paul Nabhan weaves a fascinating story." Santa Fe New Mexican/Pasatiempo "Nabhan is the ideal travelling companion. With an ancestry that stretches back to the spice-trading Nabheni tribe of Oman, Nabhan is by profession an ethnobotanist and food writer with a clutch of culinary history books under his belt. And he wears his erudition lightly. Although the book is referenced like an academic tome, it reads like a detective story - albeit one with generous pinches of exotic smells and alluring flavours thrown in. Spiced locusts, anyone?" History TodayTable of ContentsList of Illustrations List of Recipes List of Spice Boxes Introduction: The Origin of "Species" 1. Aromas Emanating from the Driest of Places 2. Caravans Leaving Arabia Felix 3. Uncovering Hidden Outposts in the Desert 4. Omanis Rocking the Cradle of Civilization 5. Mecca and the Migrations of Muslim and Jewish Traders 6. Merging the Spice Routes with the Silk Roads 7. The Flourishing of Cross-Cultural Collaboration in Iberia 8. The Crumbling of Convivencia and the Rise of Transnational Guilds 9. Building Bridges between Continents and Cultures 10. Navigating the Maritime Silk Roads from China to Africa 11. Vasco da Gama Mastering the Game of Globalization 12. Crossing the Drawbridge over the Eastern Ocean Epilogue: Culinary Imperialism and Its Alternatives Acknowledgments Notes Index
£22.50
University of California Press Curried Cultures
Book SynopsisExplores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings.Trade Review"A curry mouthful of academic proportions." LA WeeklyTable of ContentsPart One. Opening the Issues 1. Introduction Krishnendu Ray and Tulasi Srinivas 2. A Different History of the Present: The Movement of Crops, Cuisines, and Globalization Akhil Gupta Part Two. The Princely-Colonial Encounter and the Nationalist Response 3. Cosmopolitan Kitchens: Cooking for Princely Zenanas in Late Colonial India Angma D. Jhala 4. Nation on a Platter: The Culture and Politics of Food and Cuisine in Colonial Bengal Jayanta Sengupta Part Three. Cities, Middle Classes, and Public Cultures of Eating 5. Udupi Hotels: Entrepreneurship, Reform, and Revival Stig Toft Madsen and Geoffrey Gardella 6. Dum Pukht: A Pseudo-Historical Cuisine Holly Shaffer 7. "Teaching Modern India How to Eat": "Authentic" Foodways and Regimes of Exclusion in Affluent Mumbai Susan Dewey 8. "Going for an Indian": South Asian Restaurants and the Limits of Multiculturalism in Britain Elizabeth Buettner 9. Global Flows, Local Bodies: Dreams of Pakistani Grill in Manhattan Krishnendu Ray 10. From Curry Mahals to Chaat Cafes: Spatialities of the South Asian Culinary Landscape Arijit Sen 11. Masala Matters: Globalization, Female Food Entrepreneurs, and the Changing Politics of Provisioning Tulasi Srinivas Postscript. Globalizing South Asian Food Cultures: Earlier Stops to New Horizons R. S. Khare References Contributors Index
£27.00
University of California Press Word of Mouth What We Talk About When We Talk
Book SynopsisCaptures the language that explains culinary practices. To prove its case, this book draws on a range of cultural documents from interviews, cookbooks, and novels to comic strips, essays, and films.Trade Review"Ferguson provides interesting insights on a range of people, topics, and social trends." -- C. Hendrickson CHOICETable of ContentsPrologue: Talking About Food Part I: From Talk to Text 1. Thinking About Food 2. The Perils and Pleasures of Consumption 3. Texts Take Over Part II: New Cooks, New Chefs 4. Iconic Cooks 5. Chefs and Chefing Part III: The Culinary Landscape in the Twenty-First Century 6. Dining on the Edge 7. Haute Food Epilogue: Last Words-Ratatouille Acknowledgments Notes Bibliography Index
£22.50
University of California Press The Noodle Narratives
Book SynopsisTasty, convenient, and cheap, instant noodles are one of the most remarkable industrial foods ever. Consumed around the world by millions, they appeal to young and old, affluent and impoverished alike. This title examines the history, manufacturing, marketing, and consumption of instant noodles.Trade Review"Three anthropologists, intrigued by the presence of instant noodles everywhere from the wealthiest college campuses to the poorest cities of the developing world, decided to chronicle the food’s emergence in Japan, the United States, and Papua New Guinea. In their new book, The Noodle Narratives: The Global Rise of an Industrial Food into the Twenty-First Century, Deborah Gewertz of Amherst College, Frederick Errington of Trinity College, and Tatsuro Fujikura at Kyoto University show just how much can depend on one affordable, portable, dehydrated food." * Boston Globe *"Ask about the foods that have conquered the world and you're likely to hear about Coca-Cola and McDonald's Big Macs. But the most successful industrial food ever produced flies far under the radar. And it has finally been outed by three anthropologists in a fascinating new book The Noodle Narratives, which analyzes the precipitous rise—or "brilliant career," as the authors say—of instant ramen, from its birth in postwar Japan to its sales of just over 100 billion servings worldwide in 2012." * The Salt *"This book is a tour of the past, present and future of "one of the most remarkable industrial foods ever,” and makes the case that its humble role will become even more important in feeding an increasingly huge human population." * Food Management *Table of ContentsList of Illustrations and Table Acknowledgments Introduction: Instant Noodles as Quotidian and Ubiquitous 1. The Taste of Something Good 2. Japanese Instant Noodles in the Market and on the Mind 3. What Instant Noodles Reflect and Affect in America 4. Instant Noodles for the Bottom of the Pyramid in Papua New Guinea 5. Making (and Unmaking?) a Big Food World Conclusion: Big Food for a Huge Population? Notes References Index
£22.50
University of California Press Maize for the Gods Unearthing the 9000Year
Book SynopsisTracing maize from its first appearance and domestication in ancient campsites and settlements in Mexico to its intercontinental journey through most of North and South America, this book tells the story of the technological prowess, social, political, and economic resilience of America's first peoples.Trade Review"Blake lays out a fine and factual feast." -- Bob Grant The Scientist "My recommendation: make yourself a nice bowl of popcorn and settle down with Blake's book for a story as remarkable as the snack you are enjoying." -- Laurence A. Marschall Natural History Magazine "An engrossing scientific excursion." Terrae Incognitae "[Blake's] real triumph lies in his candid explanation and interrogation of modern research methods of maize: everything from archaeological dating and genetic investigation to microscopic analysis and ancient dietary reconstruction. In the end, what emerges is a complex narrative of reciprocal dependence. As Blake succinctly puts it, 'humans grow maize and maize grows humans'." Current World ArchaeologyTable of ContentsList of Illustrations Acknowledgments Introduction 1. The Archaeology of Maize 2. The Place of Maize in (Agri)cultural Origin Stories 3. Old Puzzles and New Questions about Maize's Origins and Spread 4. Timing Is Everything: Dating Maize 5. Maize through a Magnifying Glass: Macroremains 6. Maize through a Microscope: Microremains 7. Elemental Maize: Tracing Maize Isotopically 8. Genetically Modifi ed Maize the Old Way-By Agriculture 9. Daily Tools and Sacred Symbols Notes Glossary References Index Contents
£64.00
University of California Press The Untold History of Ramen
Book SynopsisOffers an account of geopolitics and industrialization in Japan. This book traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture.Table of ContentsList of Illustrations Acknowledgments Introduction. National Food 1 1. Street Life: Chinese Noodles for Japanese Workers 2. Not an Easy Road: Black Market Ramen and the U.S. Occupation 3. Move On Up: Fuel for Rapid Growth 4. Like It Is, Like It Was: Rebranding Ramen 5. Flavor of the Month: American Ramen and "Cool Japan" Conclusion. Time Will Tell: A Food of Opposition Notes Works Cited Index
£42.50
University of California Press Why Calories Count
Book SynopsisCalories - too few or too many - are the source of health problems affecting billions of people in today's globalized world. This title explains in clear and accessible language what calories are and how they work, both biologically and politically.Trade Review"A feast for the mind." Nature "The most succinct diet book ever written." The Scientist "People should read this book. They should read it if they are obsessive weight-watchers or serial dieters, or just concerned about what their children eat. They should read it if they work in public health, the food industry, catering, or education." Times Higher Education "Along with offering a fascinating history, they show how an understanding of calorie needs saved lives in the global fight against hunger." -- Emily Kaiser Thelin The Wall Street Journal "Takes the science of calories and breaks it down for the rest of us." San Francisco Chronicle "This book will help dispel many of the commonly held myths we have about eating. An informative and interesting read for those who want to know the science behind calories, food and weight." Huffington Post Books "Does the seemingly impossible: it takes calories from the abstract to the concrete. Nestle and Nesheim explain the significance of the calorie not only in understandable scientific terms, but also in social terms with the explicit aim of helping their reader navigate the convoluted world of food labels and diet fads." Civil Eats "Presents an interesting series of opinions and overviews that are deserving of a wider audience." yum.fiTable of ContentsIntroduction Part One. Understanding Calories: It All Starts with the Science 1. What Is a Calorie? 2. The History: From Ancient Greece to Modern Calorie Science 3. Foods: How Scientists Count the Calories 4. Bodies: How Scientists Measure the Use of Calories Part Two. Why You Need Calories: Survival, Warmth, and Work 5. Metabolism: How the Body Turns Food into Energy 6. The First Use of Calories: Basic Life Functions 7. The Second Use: Heat Losses while Metabolizing Food 8. The Third Use: Physical Activity Part Three. Calorie Intake and Its Regulation 9. How Many Calories Do You Need? 10. Calorie Confusion: The Struggle to Estimate Intake 11. Secret Calories: Alcohol 12. Calorie Regulation: The Body’s Complex Weight Management System Part Four. Too Few Calories 13. Starvation and Its Effects on the Body 14. Individuals, Communities, Nations: Calories and Global Hunger 15. Could Restricting Calories Prolong Human Life? Part Five. Too Many Calories 16. An Introduction to Obesity 17. Calories and Weight Gain: Another Complex Relationship 18. Do Excess Calories Make Some People Gain Weight Faster than Others? 19. Are All Calories Created Equal? 20. Do Some Kinds of Diets Work Better than Others? Part Six. The Politics of Calories: A Closer Look 21. Today’s “Eat More” Environment: The Role of the Food Industry 22. More Calorie Confusion: Portion Distortion, Health Halos,and Wishful Thinking 23. Calorie Labeling: Science and Politics 24. Alcohol Labels: Industry vs. Consumers 25. Will Calorie Labels Help Fight Obesity? Conclusion: How to Cope with the Calorie Environment Appendix One. Selected Events in the History of Calories, 1614 – 1919 Appendix Two. The Respiratory Quotient (RQ) Appendix Three. Frequently Asked Questions Notes List of Tables List of Figures Acknowledgments Index
£18.90
University of California Press Food in Time and Place
Book SynopsisFood and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. This book delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association.Trade Review"Any remaining doubts about the legitimacy of food history are put to rest by this edited volume." -- A. B. Audant CHOICETable of ContentsList of Illustrations Acknowledgments Preface Paul Freedman Introduction: Food History as a Field Warren Belasco Part One: Regional Histories 1. Premodern Europe Ken Albala 2. China E.{ths}N. Anderson 3. India Jayanta Sengupta 4. Out of Africa: A Brief Guide to African Food History Jessica B. Harris 5. Middle Eastern Food History Charles Perry 6. Latin American Food between Export Liberalism and the Via Campesina Jeffrey M. Pilcher 7. Food and the Material Origins of Early America Joyce E. Chaplin 8. Food in Recent U.S. History Amy Bentley and Hi'ilei Hobart 9. Influence, Sources, and African Diaspora Foodways Frederick Douglass Opie 10. Migration, Transnational Cuisines, and Invisible Ethnics Krishnendu Ray Part Two: Cuisine 11. The French Invention of Modern Cuisine Priscilla Parkhurst Ferguson 12. Restaurants Paul Freedman 13. Cookbooks as Resources for Social History Barbara Ketcham Wheaton Part Three: Problems 14. The Revolt against Homogeneity Amy B. Trubek 15. Food and Popular Culture Fabio Parasecoli 16. Post-1945 Global Food Developments Peter Scholliers List of Contributors Index
£35.70
University of California Press A Taste of Power
Book SynopsisExamines culinary writing and practices as forces for the production of social order and, at the same time, points of cultural resistance. This book offers a close reading of a wide variety of sources and genres to uncover the intersections of food, politics, and privilege in American culture.Trade Review"Unique... thought-provoking... Recommended." CHOICETable of ContentsAcknowledgments Introduction 1 * "For All Grades of Life": The Making of a Republican Cuisine In Search of an American Cuisine: National Identity and Food "All My Bones Were Made of Indian Corn": Maize, Revolution, and Democracy An American Painter's Palate: Raphaelle Peale's Food Still Lifes Domestic Virtue and Citizenship in the Work of Lydia Maria Child "Bread of Our Mothers": Sylvester Graham and the Health of the Nation Cooking Contest: Regional, Transnational, and Class-Based Cuisines in the Antebellum United States A Republican Cuisine 2 * "Wolf in Chef's Clothing": Manly Cooking and Negotiations of Ideal Masculinity Why the Way to the Heart Is Through the Stomach "Men, Meet the Kitchen": Inventing Manly Cooking Flesh, Blood, and Hemingway: Campfire Cooking and Rugged Masculinities Hard-Boiled Cooking, Femmes Fatales, and American Noir Silver Spoons in Their Hands: The Rise of the Gourmet Playboys in the Kitchen: Manly Cooking in the 1950s and 1960s "Will Cook for Sex": Recipes for Manly Cooking 3 * "The Difference Is Spreading": Recipes for Lesbian Living Serving Heteronormativity--Queering the Menu Labor of Love: Gender Normativity and Contradictions in Nineteenth-Century Cookbooks Tender Mutton: Gertrude Stein's Household Advice "La Cuisine c'est la Femme": The Alice B. Toklas Cook Book What Lesbians Eat: Identity, Food, and Same-Sex Desire How to Cook with Lesbians Digestif: Power, Resistance, and Food Notes Works Cited
£22.50
