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| Author | : Donald Sloan |
| Publisher | : Goodfellow Publishers Ltd |
| Total Pages | : 254 |
| Release | : 2013-10-31 |
| Genre | : Business & Economics |
| ISBN | : 1908999055 |
Food and Drink: the cultural context is the first text to provide a comprehensive and academically rigorous introduction to a range of key themes in the field of food, drink and culture. Essential reading for post graduates, academics, professionals.
| Author | : H.J.H. MacFie |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 410 |
| Release | : 2012-12-06 |
| Genre | : Social Science |
| ISBN | : 1461312213 |
It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences in industrial and academic settings of an international team of authors. Written for food technologists and marketeers, the book is also an essential reference for all those concerned with the economic, social, and psychological aspects of the subject.
| Author | : Lucy M. Long |
| Publisher | : Rowman & Littlefield |
| Total Pages | : 741 |
| Release | : 2015-07-17 |
| Genre | : Cooking |
| ISBN | : 1442227311 |
Ethnic American Food Today introduces readers to the myriad ethnic food cultures in the U.S. today. Entries are organized alphabetically by nation and present the background and history of each food culture along with explorations of the place of that food in mainstream American society today. Many of the entries draw upon ethnographic research and personal experience, giving insights into the meanings of various ethnic food traditions as well as into what, how, and why people of different ethnicities are actually eating today. The entries look at foodways—the network of activities surrounding food itself—as well as the beliefs and aesthetics surrounding that food, and the changes that have occurred over time and place. They also address stereotypes of that food culture and the culture’s influence on American eating habits and menus, describing foodways practices in both private and public contexts, such as restaurants, groceries, social organizations, and the contemporary world of culinary arts. Recipes of representative or iconic dishes are included. This timely two-volume encyclopedia addresses the complexity—and richness—of both ethnicity and food in America today.
| Author | : |
| Publisher | : |
| Total Pages | : 64 |
| Release | : 1974 |
| Genre | : |
| ISBN | : |
| Author | : Steffan Igor Ayora-Diaz |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 329 |
| Release | : 2021-04-08 |
| Genre | : Social Science |
| ISBN | : 1350162744 |
The Cultural Politics of Food, Taste, and Identity examines the social, cultural, and political processes that shape the experience of taste. The book positions flavor as involving all the senses, and describes the multiple ways in which taste becomes tied to local, translocal, glocal, and cosmopolitan politics of identity. Global case studies are included from Japan, China, India, Belize, Chile, Guatemala, the United States, France, Italy, Poland and Spain. Chapters examine local responses to industrialized food and the heritage industry, and look at how professional culinary practice has become foundational for local identities. The book also discusses the unfolding construction of “local taste” in the context of sociocultural developments, and addresses how cultural political divides are created between meat consumption and vegetarianism, innovation and tradition, heritage and social class, popular food and authenticity, and street and restaurant food. In addition, contributors discuss how different food products-such as kimchi, quinoa, and Soylent-have entered the international market of industrial and heritage foods, connecting different places and shaping taste and political identities.
| Author | : Janet Chrzan |
| Publisher | : Berghahn Books |
| Total Pages | : 282 |
| Release | : 2017-02-01 |
| Genre | : Social Science |
| ISBN | : 1785332902 |
This volume offers a comprehensive guide to methods used in the sociocultural, linguistic and historical research of food use. This volume is unique in offering food-related research methods from multiple academic disciplines, and includes methods that bridge disciplines to provide a thorough review of best practices. In each chapter, a case study from the author's own work is to illustrate why the methods were adopted in that particular case along with abundant additional resources to further develop and explore the methods.
| Author | : Ronda L. Brulotte |
| Publisher | : Routledge |
| Total Pages | : 252 |
| Release | : 2016-04-29 |
| Genre | : Social Science |
| ISBN | : 1317145992 |
Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In bringing together anthropologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Contributors explore a range of themes, including how food is used to mark insiders and outsiders within an ethnic group; how the same food's meanings change within a particular society based on class, gender or taste; and how traditions are 'invented' for the revitalization of a community during periods of cultural pressure. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terroir,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and foodways through the perspectives of critical heritage studies, this collection productively brings two overlapping but frequently separate theoretical frameworks into conversation.
| Author | : Cynthia M. Goody |
| Publisher | : American Dietetic Associati |
| Total Pages | : 264 |
| Release | : 2010 |
| Genre | : Health & Fitness |
| ISBN | : 0880914335 |
Provides information on food practices for 15 cultures. Each chapter focuses on a particular culture, including such factors as diabetes risk factors; traditional foods, dishes and meal plans; special holiday foods; traditional health beliefs; current food practices, and more. Culturally appropriate counselling recommendations are also discussed.
| Author | : Simi Malhotra |
| Publisher | : Springer Nature |
| Total Pages | : 173 |
| Release | : 2020-12-18 |
| Genre | : Social Science |
| ISBN | : 9811552541 |
This book discusses food in the context of the cultural matrix of India. Addressing topical issues in food and food culture, it explores questions concerning the consumption, representation and mediation of food. The book is divided into four sections, focusing on food fads; food representation; the symbolic valence of food; modes and manners of resistance articulated through food. Investigating consumption practices in both public and ethnic culture, each chapter introduces a fresh approach to food across diverse literary and cultural genres. The book offers a highly readable guide for researchers and practitioners in the field of literary and cultural studies, as well as the sociological fields of food studies, body studies and fat studies.
| Author | : Virginia Purtle Steelman |
| Publisher | : |
| Total Pages | : 60 |
| Release | : 1974 |
| Genre | : Agriculture |
| ISBN | : |
