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Food and Culture

Food and Culture
A Reader

by Carole Counihan,Penny Van Esterik

  • Publisher : Routledge
  • Release : 2013
  • Pages : 631
  • ISBN : 0415521033
  • Language : En, Es, Fr & De
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The classic bookthat helped to define and legitimize the field of food and culture studies is now available, with major revisions, in a specially affordable e-book version (978-0-203-07975-1).ee The third edition includes 40 original essays and reprints of previously published classics under 5 Sections: FOUNDATIONS, HEGEMONY AND DIFFERENCE, CONSUMPTION AND EMBODIMENT, FOOD AND GLOBALIZATION, and CHALLENGING, CONTESTING, AND TRANSFORMING THE FOOD SYSTEM. 17 of the 40 articles included are either, new to this edition, rewritten by their original authors, or edited by Counihan and van Esterik.ee A bank of test items applicable to each article in the book is available to instructors interested in selecting this edition for course use. Simply send an e.mail to the publisher at textbooksonline@taylorandfrancis.com

Food and Nutrition

Food and Nutrition
Customs and culture

by Paul Fieldhouse

  • Publisher : Springer
  • Release : 2013-12-14
  • Pages : 253
  • ISBN : 1489932569
  • Language : En, Es, Fr & De
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As someone who was trained in the clinical sdentific tradition it took me several years to start to appreciate that food was more than a collection of nutrients, and that most people did not make their choices of what to eat on the biologically rational basis of nutritional composition. This realiza tion helped tobring me to an understanding of why people didn't always eat what (I believed) was good for them, and why the patients I had seen in hospital as often as not had failed to follow the dietary advice I had so confidently given. When I entered the field of health education I quickly discovered the farnaus World Health Organization definition of health as being a state of complete physical, mental and social well-being, and not merely the absence of disease. Health was a triangle -and I had been guilty of virtu ally ignoring two sides of that triangle. As I became involved in practical nutrition education initiatives the deficiencies of an approach based on giving information about nutrition and physical health became more and more apparent. The children whom I saw in schools knew exactly what to say when asked to describe a nutritious diet: they could recite the food guide and list rich sources of vitamins and minerals; but none of this intellectual knowledge was reflected in their own actual eating habits.

Food Culture in Japan

Food Culture in Japan
A Book

by Michael Ashkenazi,Jeanne Jacob

  • Publisher : Greenwood Publishing Group
  • Release : 2003
  • Pages : 207
  • ISBN : 9780313324383
  • Language : En, Es, Fr & De
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This timely book satisfies the new interest and taste for Japanese food, providing information on foodstuffs, cooking styles, etiquette, and more.

Asian Cuisines

Asian Cuisines
Food Culture from East Asia to Turkey and Afghanistan

by E. N. Anderson,Paul D. Buell,Darra Goldstein

  • Publisher : Berkshire Publishing Group
  • Release : 2018-04-30
  • Pages : 150
  • ISBN : 1614728461
  • Language : En, Es, Fr & De
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Sushi, kimchi, baklava, and tofu once seemed exotic. These Asian foods have made their way around the world. But how representative are they of their home cuisines? Asian Cuisines: Food Culture from East Asia to Turkey and Afghanistan covers the food history, food culture, and food science of the world’s largest and most diverse continent, not only East, Southeast, and South Asia, but also Central and West Asia, including the countries that straddle Asia and the Middle East. Contributors to Asian Cuisines include renowned scholars E. N. Anderson, Paul D. Buell, and Darra Goldstein. A glossary provides a quick overview of culinary terms specific to the cuisines. Chapters discuss local ingredients and dishes, and look at the connection between food and social, political, economic, and cultural developments. Each article comes with an easy-to-make recipe to give readers a taste of more than a dozen tantalizing and varied cuisines. This compact volume will be valuable in food studies programs and fills a unique spot on the shelf of anyone who loves to explore the meanings and flavors of world cuisines.

Food Culture in Southeast Asia

Food Culture in Southeast Asia
A Book

by Penny Van Esterik

  • Publisher : Greenwood Publishing Group
  • Release : 2008
  • Pages : 141
  • ISBN : 0313344191
  • Language : En, Es, Fr & De
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This richly informative overview encapsulates the diverse peoples and geographies that have produced such popular cuisines.

Food, Film and Culture

Food, Film and Culture
A Genre Study

by James R. Keller

  • Publisher : McFarland
  • Release : 2014-11-04
  • Pages : 215
  • ISBN : 147660908X
  • Language : En, Es, Fr & De
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Culinary imagery, much like sexual and violent imagery, is a key cinematic device used to elicit a sensory response from an audience. In many films, culinary imagery is central enough to constitute a new subgenre, defined by films in which food production, preparation, service, and consumption play a major part in the development of character, structure, or theme. This book defines the food film genre and analyzes the relationship between cinematic food imagery and various cultural constructs, including politics, family, identity, race, ethnicity, nationality, gender, and religion. Chapters examine these themes in several well-known food films, such as The Cook, the Thief, His Wife and Her Lover, Chocolat, Babette’s Feast, and Eat Drink Man Woman, and lesser-known productions, including Felicia’s Journey, Kitchen Stories, Magic Kitchen, and Chinese Feast. The work includes a filmography of movies within the food genre. Instructors considering this book for use in a course may request an examination copy here.

Food and Culture

Food and Culture
A Book

by Pamela Goyan Kittler,Kathryn P. Sucher,Marcia Nelms

  • Publisher : Cengage Learning
  • Release : 2016-01-01
  • Pages : 560
  • ISBN : 1305886879
  • Language : En, Es, Fr & De
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FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. The authors include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Food Culture in China

Food Culture in China
A Book

by Jacqueline M. Newman

  • Publisher : Greenwood Publishing Group
  • Release : 2004
  • Pages : 230
  • ISBN : 9780313325816
  • Language : En, Es, Fr & De
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Presents an overview of the role of cuisine in Chinese culture, including a food history, ingredients, cooking techniques, regional differences, food for celebrations, and the role of diet in Chinese medicine.

Food and Culture

Food and Culture
A Reader

by Carole Counihan,Penny Van Esterik

  • Publisher : Psychology Press
  • Release : 1997
  • Pages : 424
  • ISBN : 9780415917100
  • Language : En, Es, Fr & De
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This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices.

Cooking by the Book

Cooking by the Book
Food in Literature and Culture

by Mary Anne Schofield

  • Publisher : Popular Press
  • Release : 1989
  • Pages : 228
  • ISBN : 9780879724436
  • Language : En, Es, Fr & De
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The essays collected here explore the power and sensuality that food engenders within literature. The book permits the reader to sample food as a rhetorical structure, one that allows the individual writers to articulate the abstract concepts in a medium that is readily understandable. The second part of Cooking by the Book turns to the more diverse food rhetorics of the marketplace. What, for example, is the fast food rhetoric? Why are there so many eating disorders in our society? Is it possible to teach philosophy through cookery? How long has vegetarianism been popular?

Changing Tastes

Changing Tastes
Food Culture and the Processes of Industrialization : Proceedings of the 14th Conference of the International Commission for Ethnological Food Research, Basel and Vevey, Switzerland, 30 September-6 October 2002

by International Commission for Ethnological Food Research. Conference

  • Publisher : Unknown Publisher
  • Release : 2004
  • Pages : 332
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Eating Culture

Eating Culture
An Anthropological Guide to Food

by Gillian Crowther

  • Publisher : University of Toronto Press
  • Release : 2013
  • Pages : 324
  • ISBN : 1442604654
  • Language : En, Es, Fr & De
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"Humans have an appetite for food, and anthropology - as the study of human beings, their culture, and society - has an interest in the role of food. From ingredients and recipes to meals and menus across time and space, Eating Culture is a highly engaging overview that illustrates the important role that anthropology and anthropologists have played in understanding food. Organized around the sometimes elusive concept of cuisine and the public discourse - on gastronomy, nutrition, sustainability, and culinary skills - that surrounds it, this practical guide to anthropological method and theory brings order and insight to our changing relationship with food."--pub. desc.

Teaching Food and Culture

Teaching Food and Culture
A Book

by Candice Lowe Swift,Richard R Wilk

  • Publisher : Routledge
  • Release : 2016-07-01
  • Pages : 213
  • ISBN : 1315419408
  • Language : En, Es, Fr & De
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With the rapid growth and interest in food studies around the U.S. and globally, the original essays in this one-of-a-kind volume aid instructors in expanding their teaching to include both the latest scholarship and engage with public debate around issues related to food. The chapters represent the product of original efforts to develop ways to teach both with and about food in the classroom, written by innovative instructors who have successfully done so. It would appeal to community college and university instructors in anthropology and social science disciplines who currently teach or want to develop food-related courses. This book -illustrates the creative ways that college instructors have tackled teaching about food and used food as an instructional device;-aims to train the next generation of food scholars to deal with the complex problems of feeding an ever-increasing population -contains an interview with Sidney Mintz, the most influential anthropologist shaping the study of food

Food Words

Food Words
Essays in Culinary Culture

by Peter Jackson

  • Publisher : A&C Black
  • Release : 2013-05-23
  • Pages : 312
  • ISBN : 0857851950
  • Language : En, Es, Fr & De
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Food Words is an A-Z series of provocative essays on key topics in the dynamic field of food studies, focusing on current controversies and debates.

The Food Movement, Culture, and Religion

The Food Movement, Culture, and Religion
A Tale of Pigs, Christians, Jews, and Politics

by Jonathan Schorsch

  • Publisher : Springer
  • Release : 2017-12-12
  • Pages : 121
  • ISBN : 3319717065
  • Language : En, Es, Fr & De
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This book explores the cultural and religious politics of the contemporary food movement, starting from the example of Jewish foodies, their zeal for pig (forbidden by Jewish law), and their talk about why ignoring traditional precepts around food is desirable. Focusing on the work of Michael Pollan, Jonathan Schorsch questions the modernist, materialist, and rationalist worldview of many foodies and discusses their lack of attention to culture, tradition, and religion.

Eating Culture

Eating Culture
The Poetics and Politics of Food

by Tobias Döring,Markus Heide,Susanne Muehleisen

  • Publisher : Universitaetsverlag Winter
  • Release : 2003
  • Pages : 284
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food has always operated in circulation between the local and the global, migration and resettlement and, with its power in defining and performing social meanings, served to construct notions of home and cultural otherness. But while previous studies emphasized these oppositions, our globalized and postcolonial setting today poses a new question: what happens to eating culture when the pure products go crazy? This transdisciplinary volume therefore draws on research in social anthropology, sociolinguistics, discourse analysis, literature, film and cultural studies to investigate practices, representations and functions of food in American, European and Asian societies and their cross-cultural engagements. It argues that foodways precisely come to mark the material basis for both the identification and the translatability of cultures.

Balinese Food

Balinese Food
The Traditional Cuisine & Food Culture of Bali

by Vivienne Kruger

  • Publisher : Tuttle Publishing
  • Release : 2014-04-22
  • Pages : 304
  • ISBN : 1462914233
  • Language : En, Es, Fr & De
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Explore the exotic world of Balinese cooking—a cuisine dedicated to the gods and fueled by an aromatic array of fresh tropical island spices and ingredients! In Balinese Food: The Traditional Cuisine & Food Culture of Bali, Dr. Vivienne Kruger brings to life Bali's time-honored and authentic village cooking traditions. In over 20 detailed chapters, Dr. Kruger explores how the island's intricate culinary art is an inextricable part of Bali's Hindu religion, its culture and its community life. This book provides a detailed roadmap for those who wish to make an exciting exploration into the exotic world of Balinese cooking, with chapters on: The traditional Balinese kitchen Snacking at a roadside warung food stall Visiting a traditional Balinese market Preparing delicious satays with a Balinese twist Brewing heavenly kopi Bali coffee Containing interviews with Balinese master cooks and over 40 of their favorite recipes, Balinese Food presents the full range of food experiences you will find in Bali. Sections devoted to ingredients, equipment, and resources make Balinese Food a delightful social and cultural guide to the food of this fascinating island. "Balinese Food is an important contribution to the rapidly expanding scholarly study of foodways in various parts of the world—an important new subset of social and cultural history." —Alden T. Vaughan, Professor emeritus of History, Columbia University

The emergence of a new nordic food culture - final report from the program New Nordic Food II - 2010-2014

The emergence of a new nordic food culture - final report from the program New Nordic Food II - 2010-2014
A Book

by Anonim

  • Publisher : Nordic Council of Ministers
  • Release : 2021
  • Pages : 129
  • ISBN : 9289341548
  • Language : En, Es, Fr & De
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Good to Eat

Good to Eat
Riddles of Food and Culture

by Marvin Harris

  • Publisher : Simon & Schuster
  • Release : 1985
  • Pages : 289
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The anthropologist/author takes on some of the major food riddles, including cannibalism, to reveal why a culture accepts or spurns specific foods

American Influence on Filipino Food Culture - A Case Study

American Influence on Filipino Food Culture - A Case Study
A Book

by Philipp Kleinfelder

  • Publisher : GRIN Verlag
  • Release : 2005-11-28
  • Pages : 120
  • ISBN : 3638443051
  • Language : En, Es, Fr & De
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Thesis (M.A.) from the year 2004 in the subject American Studies - Culture and Applied Geography, grade: 1,6, LMU Munich (Amerika Institut), 229 entries in the bibliography, language: English, abstract: Two central concepts are relevant to define for the topic of this thesis. Firstly, the connection of food and culture needs to be clarified. How significant is food in the realm of culture? What cultural characteristics can be examined through the study of food? Secondly, the notion of cultural influence needs to be resolved. What determines cultural influence? What effects does the process of cultural influence have? Food is a day-to-day activity that involves every human being. Daily nutrition intake is essential to keep the vital body functions intact and is therefore a biological necessity. But food is more than that. Unlike animals, human beings transcended the stage in which instincts of survival determine the action of satisfying hunger. Food is bought, prepared, and consumed in every society around the globe. Food is not only basic principle of every economy, the activities around food have created a tremendous spectrum of different ways and meanings amongst all the peoples of the world. This makes food a particularly interesting topic for cultural anthropologists, as Carole Counihan and Penny Van Esterik conclude, “food is life, and life can be studied and understood through food.”1Indeed, food as subject is of such interest that Alan Davidson recently published the extensive reference work “Oxford Companion to Food.”