COOKING, CUISINE AND CLASS: A STUDY IN COMP...
Author | : Jack Goody |
Publisher | : |
Total Pages | : |
Release | : 1982 |
Genre | : |
ISBN | : |
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Author | : Jack Goody |
Publisher | : |
Total Pages | : |
Release | : 1982 |
Genre | : |
ISBN | : |
Author | : Jack Goody |
Publisher | : Cambridge University Press |
Total Pages | : 268 |
Release | : 1982-06-24 |
Genre | : Cooking |
ISBN | : 9780521286961 |
This wide ranging book explores the relationship between cuisine and class structure, and examines how cooking in the Third World is changing as a result of the impact of the West. Material discussed is both historical and anthropological, and ranges from China to Britain.
Author | : Tim Ingold |
Publisher | : Taylor & Francis |
Total Pages | : 1162 |
Release | : 2021-12-24 |
Genre | : Social Science |
ISBN | : 1000443132 |
This comprehensive survey of contemporary thought in biological, social and cultural anthropology sets the foundation for their future development and integration. The principal rationale behind the Encyclopedia is to overcome the division and fragmentation within the approaches of the humanities and natural sciences to anthropology. It emphasizes interconnections between perspectives and sub-disciplines, producing a complete perspective on what it means to be human. The work consists of three parts--Humanity, Culture, and Social Life--and 40 major contributions. Part One emphasizes human beings as members of a species, how that species differs from others, how it has evolved, and how human populations have adapted to and in turn transformed their environments. Part Two deals with the origin and structure of human culture, and on the role of culture in action, perception, and cognition. Part Three examines the various aspects of the relationships and processes that are carried on by persons and groups in the course of social life. Useful features such as cross-references within the text, full biographical references, suggestions for further reading and carefully illustrated line drawings make this an indispensable resource for all students of anthropology or sociology.
Author | : Nathan Myhrvold |
Publisher | : |
Total Pages | : 2400 |
Release | : 2021-09-14 |
Genre | : Cooking |
ISBN | : 9781734386141 |
Author | : Michael Brenner |
Publisher | : W. W. Norton & Company |
Total Pages | : 376 |
Release | : 2020-10-20 |
Genre | : Science |
ISBN | : 0393634930 |
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Author | : Sherrie A. Inness |
Publisher | : University of Iowa Press |
Total Pages | : 239 |
Release | : 2001-04 |
Genre | : Cooking |
ISBN | : 1587293323 |
Who cooks dinner in American homes? It's no surprise that “Mom” remains the overwhelming answer. Cooking and all it entails, from grocery shopping to chopping vegetables to clearing the table, is to this day primarily a woman's responsibility. How this relationship between women and food developed through the twentieth century and why it has endured are the questions Sherrie Inness seeks to answer in Dinner Roles: American Women and Culinary Culture. By exploring a wide range of popular media from the first half of the twentieth century, including cookbooks, women's magazines, and advertisements, Dinner Roles sheds light on the network of sources that helped perpetuate the notion that cooking is women's work. Cookbooks and advertisements provided valuable information about the ideals that American society upheld. A woman who could prepare the perfect Jell-O mold, whip up a cake with her new electric mixer, and still maintain a spotless kitchen and a sunny disposition was the envy of other housewives across the nation. Inness begins her exploration not with women but with men-those individuals often missing from the kitchen who were taught their own set of culinary values. She continues with the study of juvenile cookbooks, which provided children with their first cooking lessons. Chapters on the rise of electronic appliances, ethnic foods, and the 1950s housewife all add to our greater understanding of women's evolving roles in American culinary culture.
Author | : Isabelle de Solier |
Publisher | : A&C Black |
Total Pages | : 323 |
Release | : 2013-10-10 |
Genre | : Social Science |
ISBN | : 0857854356 |
We often hear that selves are no longer formed through producing material things at work, but by consuming them in leisure, leading to 'meaningless' modern lives. This important book reveals the cultural shift to be more complex, demonstrating how people in postindustrial societies strive to form meaningful and moral selves through both the consumption and production of material culture in leisure. Focusing on the material culture of food, the book explores these theoretical questions through an ethnography of those individuals for whom food is central to their self: 'foodies'. It examines what foodies do, and why they do it, through an in-depth study of their lived experiences. The book uncovers how food offers a means of shaping the self not as a consumer but as an amateur who engages in both the production and consumption of material culture and adopts a professional approach which reveals the new moralities of productive leisure in self-formation. The chapters examine a variety of practices, from fine dining and shopping to cooking and blogging, and include rare data on how people use media such as cookbooks, food television, and digital food media in their everyday life. This book is ideal for students, scholars, and anyone interested in the meaning of food in modern life.
Author | : Gabrielle Rossmer Gropman |
Publisher | : Brandeis University Press |
Total Pages | : 294 |
Release | : 2017-09-05 |
Genre | : Cooking |
ISBN | : 1512601152 |
This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans-a mother-daughter author pair-have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant _migr_ community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.
Author | : Anat Helman |
Publisher | : Oxford University Press |
Total Pages | : 336 |
Release | : 2015-12-01 |
Genre | : Religion |
ISBN | : 0190493593 |
Food is not just a physical necessity but also a composite commodity. It is part of a communication system, a nonverbal medium for expression, and a marker of special events. Bringing together contributions from fourteen historians, anthropologists, sociologists, and literary critics, Volume XXVIII of Studies in Contemporary Jewry presents various viewpoints on the subtle and intricate relations between Jews and their foodways. The ancient Jewish community ritualized and codified the sphere of food; by regulating specific and detailed culinary laws, Judaism extended and accentuated food's cultural meanings. Modern Jewry is no longer defined exclusively in religious terms, yet a decrease in the role of religion, including kashrut observance, does not necessarily entail any diminishment of the role of food. On the contrary, as shown by the essays in this volume, choices of food take on special importance when Jewish individuals and communities face the challenges of modernity. Following an introduction by Sidney Mintz and concluding with an overview by Richard Wilk, the symposium essays lead the reader from the 20th century to the 21st, across Europe, the Middle East, Africa, and North America. Through periods of war and peace, voluntary immigrations and forced deportations, want and abundance, contemporary Jews use food both for demarcating new borders in rapidly changing circumstances and for remembering a diverse heritage. Despite a tendency in traditional Jewish studies to focus on "high" culture and to marginalize "low" culture, Jews and Their Foodways demonstrates how an examination of people's eating habits helps to explain human life and its diversity through no less than the study of great events, the deeds of famous people, and the writings of distinguished rabbis.
Author | : Joyce Goldstein |
Publisher | : Univ of California Press |
Total Pages | : 361 |
Release | : 2013-09-06 |
Genre | : Cooking |
ISBN | : 0520956702 |
In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.