Cultural studies: food and society Books

Book SynopsisCitrus is the most widely produced fruit in the world and it is grown in more than 80 countries. Due to its varied and wide chemical composition as a consequence of its nature, citrus is an exceptional feedstock to the designing and assessing of biorefineries. A wide spectrum of products are obtained from citrus, which nowadays are extracted and purified into essential oils, antioxidants and other compounds. This book provides research on the production, consumption and health benefits of citrus fruits. The first chapter begins with an overview of citrus based refineries. Chapters two and three discuss hesperidin and narirutin, which are citrus flavonoids. Chapter four studies the use of citrus residues as raw materials for biomolecules and energy. Chapter five collects information from published works about the alternative use of citrus residues as efficient and promising adsorbents in clean water technology. The final chapter examines citrus genetic improvement.

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Book SynopsisThis book explores the developments, issues and research outlook of global agriculture. Topics discussed in this compilation include reviews of historical trends in Chinese corn yields in order to assess the potential for future growth; discussions on the impact that pre- and post-2004 reforms had on Public Distribution System (PDS) consumption and on rates of food insecurity; and studies on the growth in broiler meat exports to several major markets.

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Book SynopsisThe pepper fruit is commonly consumed as fresh fruit. In addition, the fruit is used in food industry and in manufacture processing, either fermented or concentrated. The pepper fruit is a rich source of bioactive compounds with antioxidant properties to which highly desirable medicinal properties and health benefits have been attributed. The stability and concentration of these bioactive compounds are affected by preharvest factors such as cultivar, cultivation methods and fertilisation, grafting, shading, stage of maturity, and postharvest factors such as prestorage treatments, temperature management and packaging. Chapter One of this book discusses in detail the preharvest and postharvest factors influencing the functional properties of pepper fruit. Chapter Two reviews electron paramagnetic resonance imaging of paramagnetic species in pepper seeds. Chapter Three studies the technology and properties of drying peppers after harvesting. Chapter Four presents the potential use of peppers for therapeutic management besides its use as a food additive in various spicy cuisines. Chapter Five provides an overview of recent research on the chemical profile, health properties, and processing of peppers.

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Book SynopsisThis edited volume presents five chapters, each detailing recent updates in agricultural research. Chapter One studies acaricidal neuronal activity from the perspective of molecular level interactions with receptor-proteins. Chapter Two deals with the use of omics technologies for developing soybean cultivars with improved seed longevity and permeability. Chapter Three summarizes the results of two investigations of various nutritional properties of the aerial parts of soybean cultivar Eiko at seven stages classified as vegetative stages and reproductive stages during the 2014 growing season. Chapter Four describes the production of crocin and its potential as a biocolorant in polymer products. Lastly, Chapter Five discusses the relationships between aphids and plants as well as strategies for following and controlling aphid behavior.Table of ContentsPreface; Acaricidal Neuronal Activity from the Perspective of Molecular Level Interactions with Receptor-Proteins: A Theoretical Study; Omics: Way Forward to Characterize Soybean Seed Longevity and Permeability; Nutritional Properties of Soybean (Glycine Max[L.] Merr.) Plant During Growth Cycle; Crocin Production and Its Prospect as Biocolorant in Polymer Products; Aphids and Host Plants Relationships; Index.

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Book Synopsis‘A provocative vision.’ Sunday Times In 2017, the number of people going hungry in the world increased, for the first time in a decade. Pesticide-resistant bugs lay waste to crops across the globe, from bananas to potatoes. Food production releases billions of tons of carbon into the world, and it’s only getting worse. The writing is on the wall: our food system must change. But no one can agree on how. With his trademark counterintuition, Anthony Warner reveals that we have the ability to make a world where no one starves. And one where we don’t feel guilty about tucking in.Trade Review‘A provocative vision.’ * Sunday Times *‘This is an important book, and a good one. It’s ambitious and well-researched and timely… Food science can be a dry topic, but Warner manages to make it an entertaining one.’ -- Spectator on The Angry Chef

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Book SynopsisThe Table Comes First is at once a celebration of the rituals of eating - the scene of families, friends, lovers coming together, or breaking apart, the core of our memories - and an exploration of the extraordinary transformations that our notion of what makes food 'good' has undergone. Taking the reader from the birth of the restaurant in 18th century France to the molecular Meccas of Barcelona The Table Comes First is the delightful beginning of a new conversation about the way we eat now.Trade Review'Like the Argentinian [Lionel Messi], Gopnik is always worth watching' Telegraph. * Telegraph *'He may be the best food writer there is. He's certainly the most thoughtful - the most philosophical' Evening Standard. * Evening Standard *'Extraordinary' GQ. * GQ *'Brilliant ... flamboyant and greedy' Independent. * Independent *'Gopnik, a brilliant writer on the New Yorker, makes a passionate case for the centrality of the table to our lives, and the binding force of sitting down to the 'nightly miracle' of dinner' Sunday Times. * Sunday Times *'Gopnik writes beautifully ... this is a lovely history of the way we think about all sorts of things' William Leith. * William Leith *'His writing here is a high-glazed wonder' Kathryn Hughes, Guardian. * Guardian *'These are personal essays in the fullest sense of the word, sieving the big subjects of the book's subtitle - family, France, food - through one man's well-furnished mind' Guardian. * Guardian *'He may be the best food writer there is. He's certainly the most thoughtful - the most philosophical' Evening Standard. * Evening Standard *Table of ContentsA Small Starter: Questions of Food. COMING TO THE TABLE: Who Made the Restaurant? What's the Recipe? E-mail to Elizabeth Pennell - Anchovies, Bacon, Lamb. CHOOSING AT THE TABLE: How Does Taste Happen? E-mail to Elizabeth Pennell - Lamb, Saffron, Cinnamon; Meat or Vegetables? E-mail to Elizabeth Pennell - Chicken, Pudding, Dogs; Near or Far? E-mail to Elizabeth Pennell - Salt, Pork, Mustard. TALKING AT THE TABLE: In Vino Veritas? E-mail to Elizabeth Pennell - Potatoes, Steak, Air; What Do We Write About When We Write About Food? What Do We Imagine When We Imagine Food? E-mail to Elizabeth Pennell - Rice, Milk, Sugar. LEAVING THE TABLE: Paris at Last; E-mail to Elizabeth Pennell - Salmon, Broccoli, Repentance; Endings; Last e-mail to Elizabeth Pennell . Reading on the Way Home.

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Book SynopsisThis is a remarkable and deeply wise reflection on land, farming, a sense of place, connecting with nature and what it means to live on this earth. As a third-generation farmer, the author''s roots go deep into the land but her work also captures her thoughts on such current issues as the environment, environmental identity, and animal ethics. Her writing is poetic, lyrical, and engaging. Part farmer, part poet, part activist, Armstrong engages her readers through her fascination and close involvement with both the natural and the human worlds.

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Book SynopsisFrom breakfast to bedtime the food that we eat and the natural world that we all share have the power to nourish our bodies, nurture our growth and support our health, vitality and survival. But are we taking it all for granted? Are we making the best choices for own bodies and minds, our families, our communities and for the planet? Fighting for food justice and equality, supporting the hard-working hands of organic farmers and food producers, and challenging our beliefs around food, nature and how the two must be balanced, have been Phil Haughton’s mission and passion for over 25 years. It is this passion, alongside the simple pleasure of seeing how food, nature, business and community can all thrive in harmony, that is already being brought to vivid life and enjoyed by thousands in Phil’s award-winning Better Food shops. And now, through a fascinating mix of inspiring personal stories, tempting recipes, helpful tips and insightful contributions from 12 thought leaders and changemakers, he is sharing his passion with you. Join Phil on this uplifting and thought-provoking journey through a colourful celebration of food and nature. His experiences and enthusiasm will open your eyes, make you think, bring on a smile and reconnect you with the joys of food, the wonders of nature, and what it really means to eat well and live better on an incredible planet that’s alive with possibility, potential and plenty.Trade Review"The food that we eat and where it comes from is central to the quality of our lives, and lies at the heart of making the world a better place." - Hugh Fearnley-Whittingstall

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Book SynopsisGerald Diffey has spent four decades immersed in the world of food, wine and hospitality, from early days waiting tables in old English hotels to establishing two of the best places in the world to drink and eat: the award-winning Gerald's Bar in North Carlton -- Heston Blumenthal described it as 'a proper, proper old-fashioned sort of bar' -- and Gerald's Bar in San Sebastian. Beggars Belief is a collection of funny, poignant, insightful and just plain ludicrous stories from Gerald's life in kitchens and behind bars: his formative years in the UK, memories of food and family; tales and tips from forty years of service; journeys and meals, people and places, from lunch on the side of a volcano in Sicily to dinner on a beach in East Timor; stories and recipes and drinks suggestions from North Carlton and San Sebastian; vignettes, slices of life, observations. 'Romance', writes Gerald in the introduction. 'That's what I sell. Sensual pleasures. Sights, sounds, smells, touch, taste. Cyrano de Bergerac said: I have tried to live my whole life with panache. If I said that, I'd sound like a twat. But you get the drift. I'm off to bone some quails.'Trade Review"Sunday was the night we went to Geralds Bar in Carlton. What a lovely thing to do: youve got all these trendy new bars everywhere, and then youve got this proper, proper old-fashioned sort of bar." Heston Blumenthal"(Gerald) displays what distinguishes every exceptional restaurateur: a great eye for detail." Nick Lander, author of The Art of the Restaurateur and On the Menu

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Book SynopsisIn 2008, a small-scale flour miller from British Columbia''s Sunshine Coast created a hand-made bike mill to attract a dedicated farmers'' market following. Chris Hergesheimer wanted to challenge the belief that there is only one way -- the big way -- to grow, process and market grain and flour. For Chris and his family, it was not about profit, but connecting a community to its food producers for better health, lower impact on the environment, and the kind of flapjacks only fresh-milled flour can make. But Chris Hergesheimer and his brother Josh could not have predicted that this unique contraption would take them on the journey of their lives. Committed to their cause, and believing in its value despite the dismal economic outlook, the Hergesheimer brothers follow their passion for local on a transcontinental journey. From the rainforests of Roberts Creek, BC, to the bustling streets of Kampala, Uganda, and finally onwards to the village of Panlang in the north-western corner of South Sudan, this is the story of two community-minded entrepreneurs as they set out to build and deliver their bicycle-powered grain mill to a rural women''s cooperative in a tiny village. Chris and Josh come face to face with the realities of life in South Sudan when war breaks out and their microcapitalism mission becomes a race to leave the country before violence makes escape impossible. Part grain-chain analysis, part bare-all exposé, this is a unique and gripping story that explores the trends and issues of local food systems as well as the challenges and power of alternative food movements. For the Hergesheimer brothers, it is also a journey of surprising adventure, from broken-down market vans, fraudulent bus tickets and hungry bears to a Russian helicopter, an attempted coup and a heart-wrenching homecoming.

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Book SynopsisThis book examines the political and economic dimensions of food security in Bangladesh and assesses the role of the state in meeting the challenges of food security. The key concern, which is at the heart of this study, is to explore how Bangladesh responds, when its people go hungry. There are no detailed empirical studies that examine the Bangladesh's role by providing an historical cum political analysis; however conventional approaches are primarily concerned with a partial diagnosis of the economic or nutritional problems of food security. This work provides a detailed picture of the missing dimensions of stateness that include the strength of institutions, the scope of state functions, and other important attributes. In doing so, it uses the concept of neo-patrimonialism to explore the political system of Bangladesh. This book explicates the various impediments to food security, ranging from the process of policy formulation to their implementation mechanisms.

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Book SynopsisThe popularity of Italian food all over the world is ever increasing. Unhampered by any sense of superiority, and unburdened by the weight of a great classical tradition, Italians cook and eat in the ways they have known and trusted for generations, absorbing new influences while cultivating and maintaining a distinct and esteemed gastronomic tradition. Lovers of Italy, the Italian people, and their cuisine, from the general ravioli revering public to those with specialist skills and interests, will welcome this new A-Z reference. The Companion consists of a short introduction followed by entries covering a range of topics such as the universal appeal of Italian gastronomy, influences from outside Italy, dishes, ingredients, delicacies, obscure terms, cooking methods and implements, regional specialties, personalities, books and writers, and history. This is an inspirational work providing an even blend of history, practical information, quotation, and anecdote.Trade ReviewA compelling reference book. * Taste Italia. *Get cozy on the sofa with the new 'Oxford Companion to Italian Food'. * The London Paper. Gillian Riley. *The research meticulous, the scholarship exacting, and the writing pure pleasure....There's a wealth of information here and it's easy to spend hours browsing the entries...This book is for those who like their facts peppered with wit, and their knowledge seasoned with good humour. * Time Out. *Riley is a food historian, photographer, amateur of art history, frighteningly knowledgable and charmingly opinionated. * Paul Levy, Observer *a grand buffet of curious delights... essential browsing for the serious Italo-foodie. * John Dickie, The Guardian *solid, erudite and carefully constructed... reliable but entertaining and often humorous * Regina Sexton, Irish Examiner *A stupendous addition to the literature of the table... quirky, opinionated, fresh-thinking, but deeply scholarly. * Elisabeth Luard, The Scotsman *Devotees of the best cuisine in the world should snap up The Oxford Companion to Italian Food. * Christopher Hirst, The Independent *Erudite, witty and stuffed with gems... reading matter comes no better. * Daily Telegraph *Erudite, engaging and captivating: an indispensable guide for Italophiles, food lovers and the greedily curious. * Nigella Lawson *This is an awe-inspiring, wide-ranging and fascinating scholarly work that has been written with love and wit. It must be the definitive reference book about Italian food. * Claudia Roden *a lively new addition to the family begat by Alan Davidson...a compendium that managed to pack, miraculously, all essential information into a single volume. * Elisabeth Luard, Literary Review *A fascinating and addictive read. * Heston Blumenthal *Handsome, inspirational and indispensable. * Paul Levy *Depth of research and the editor's original mind make this confident A-Z as entertaining as it is erudite. And witty too: fun to read on a cold day at the start of a northern winter. Don't wait for the paperback: this is a book to treasure between hard covers. * Elisabeth Luard, Literary review *

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Book SynopsisThis volume collects twelve new essays by leading moral philosophers on a vitally important topic: the ethics of eating meat. Some of the key questions examined include: Are animals harmed or benefited by our practice of raising and killing them for food? Do the realities of the marketplace entail that we have no power as individuals to improve the lives of any animals by becoming vegetarian, and if so, have we any reason to stop eating meat? Suppose it is morally wrong to eat meat--should we be blamed for doing so? If we should be vegetarians, what sort should we be?Trade ReviewThe Moral Complexities of Eating Meat is a valuable addition to the literature and a very good book. It contains twelve new essays and a short introduction from the editors...There are sharp, riveting asides about anti-natalism, bug-eating, comparative accounts of harm, duties to pets and prey animals, and so on...These are gripping, pressing issues. It is wonderful that there is a state-of-the-art collection that touches on them. Anyone interested in the topic should read it cover-to-cover. * Tyler Doggett, Notre Dame Philosophical Reviews Online *Table of ContentsIntroduction ; Part I: Defending Meat ; 1. Christopher Belshaw, <"Meat>" ; 2. Donald Bruckner, <"Strict Vegetarianism is Immoral>" ; 3. J. Baird Callicott, <"The Environmental Omnivore's Dilemma>" ; Part II: Challenging Meat ; 4. Julia Driver, <"Individual Consumption and Moral Complicity>" ; 5. Mark Budolfson, <"Is it Wrong to Eat Meat from Factory Farms? If So, Why?>" ; 6. Clayton Littlejohn, <"Potency and Permissibility>" ; 7. Tristram McPherson, <"A Moorean Defense of the Omnivore>" ; 8. Ben Bramble, <"The Case Against Meat>" ; Part III: Future Directions ; 9. Lori Gruen and Robert Jones, <"Veganism as an Aspiration>" ; 10. Neil Levy, <"Vegetarianism: Towards Ideological Impurity>" ; 11. Bob Fischer, <"Against Blaming the Blameworthy>" ; 12. Alexandra Plakias, <"Beetles, Bicycles, and Breath Mints: How 'Omni' Should Omnivores Be? ; Index

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Book SynopsisExplores the hidden history of orange juice. This book looks at the early forces that propelled orange juice to prominence, including a surplus of oranges that plagued Florida during most of the twentieth century and the army's need to provide vitamin C to troops overseas during World War II.Trade Review“Behind the wholesome facade industry has created for orange juice is Alissa Hamilton's remarkable story of corporate power, marketing, trade and labor issues, and shrinking biodiversity. This story needs telling.”—Kelly D. Brownell, Ph.D., Yale University, co-author of Food Fight: The Inside Story of The Food Industry, America's Obesity Crisis, and What We Can Do About It -- Kelly D. Brownell"Full of zesty, fresh insight, concentrated scholarship, and unsweetened truths, Alissa Hamilton's Squeezed will give you a healthy mistrust not just of orange juice, but of corporate America's agenda for all our food."—Raj Patel, author of Stuffed and Starved -- Raj Patel". . . reveals that orange juice, with its image as a natural Florida product . . . is often shipped from South America. . . . Consumers have a right to know what they're consuming . . . and that is at the heart of [the] story."—Devra First, Boston Globe -- Devra First * Boston Globe *

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Book SynopsisCooking with the Movies enables readers to recreate the fabulous meals depicted in 14 all-time favorite "food" films.Food has always been a key ingredient on the big screen, yet no book has ever been devoted to recreating the meals served in famous films.Trade ReviewA film enthusiast's delight and thoroughly kitchen-cook friendly, Cooking with the Movies: Meals on Reels is especially recommended for film buff culinary shelves and community library cookbook collections. * Midwest Book Review *Table of ContentsIntroduction Abbreviations 1. Tampopo (Dandelion) (1985) 2. Babette's Feast (Babettes gæstebud) (1987) 3. Goodfellas (1990) 4. Like Water for Chocolate (Como agua para chocolate) (1993) 5. Once Upon a Time … When We Were Colored (1995) 6. Big Night (1996) 7. Titanic (1997) 8. Chocolat (2000) 9. Dinner Rush (2000) 10. What's Cooking? (2000) 11. Gosford Park (2001) 12. Mostly Martha (Bella Martha) (2001) 13. Tortilla Soup (2001) 14. Waitress (2007) Bibliography Index

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

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

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

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

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

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

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

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

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

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

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