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Author: Kathleen C. Riley Publisher: Routledge ISBN: 1317442334 Category : Language Arts & Disciplines Languages : en Pages : 279
Book Description
Food and Language: Discourses and Foodways across Cultures explores in innovative ways how food and language are intertwined across cultures and social settings. How do we talk about food? How do we interact in its presence? How do we use food to communicate? And how does social interaction feed us? The book assumes no previous linguistic or anthropological knowledge but provides readers with the understanding to pursue further research on the subject. With a full glossary at the end of the book and additional tools hosted on an eResources page (such as recommended web and video links and some suggested research exercises), this book serves as an ideal introduction for courses on food, language, and food-and-language in anthropology departments, linguistics departments, and across the humanities and social sciences. It will also appeal to any reader interested in the semiotic interplay between food and language.
Author: Giuseppe Balirano Publisher: Springer ISBN: 3030111539 Category : Language Arts & Disciplines Languages : en Pages : 211
Book Description
This edited volume brings together original sociolinguistic and cultural contributions on food as an instrument to explore diasporic identities. Focusing on food practices in cross-cultural contact, the authors reveal how they can be used as a powerful vehicle for positive intercultural exchange either though conservation and the maintenance of cultural continuity, or through hybridization and the means through which migrant communities find compromise, or even consent, within the host community. Each chapter presents a fascinating range of data and new perspectives on cultures and languages in contact: from English (and some of its varieties) to Italian, German, Spanish, and to Japanese and Palauan, as well as an exemplary range of types of contact, in colonial, multicultural, and diasporic situations. The authors use a range of integrated approaches to examine how socio-linguistic food practices can, and do, contribute to identity construction in diverse transnational and diasporic contexts. The book will be of particular interest to students and scholars of translation, semiotics, cultural studies and sociolinguistics.
Author: Kathleen C. Riley Publisher: Routledge ISBN: 1317442334 Category : Language Arts & Disciplines Languages : en Pages : 279
Book Description
Food and Language: Discourses and Foodways across Cultures explores in innovative ways how food and language are intertwined across cultures and social settings. How do we talk about food? How do we interact in its presence? How do we use food to communicate? And how does social interaction feed us? The book assumes no previous linguistic or anthropological knowledge but provides readers with the understanding to pursue further research on the subject. With a full glossary at the end of the book and additional tools hosted on an eResources page (such as recommended web and video links and some suggested research exercises), this book serves as an ideal introduction for courses on food, language, and food-and-language in anthropology departments, linguistics departments, and across the humanities and social sciences. It will also appeal to any reader interested in the semiotic interplay between food and language.
Author: Linda Civitello Publisher: John Wiley & Sons ISBN: 0470403713 Category : Cooking Languages : en Pages : 448
Book Description
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
Author: Ken Albala Publisher: Bloomsbury Publishing USA ISBN: 0313376271 Category : Social Science Languages : en Pages : 1566
Book Description
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.
Author: Pamela Goyan Kittler Publisher: Cengage Learning ISBN: 9780534573393 Category : Cookery, International Languages : en Pages : 0
Book Description
"Separate chapters on each cultural group include background information on the group's history, family structure, religion, and outlook on life, to give you a rich picture of how the group's cuisine has evolved." - back cover.
Author: Anca-Luminiţa Iancu Publisher: Cambridge Scholars Publishing ISBN: 9781527572362 Category : Food habits Languages : en Pages : 215
Book Description
This volume explores the intricacies and complexities of food, and maps food cultures and food routes in fiction, by analysing consumption-related matters in the literary and cultural endeavours of authors from countries as diverse as Ireland, Romania, the UK, and the USA. The topics addressed in this vibrant, inter-disciplinary collection of essays open up questions for further studies and explorations on the interconnections between food, fiction, and culture.
Author: Anca-Luminiţa Iancu Publisher: Cambridge Scholars Publishing ISBN: 1527574008 Category : Social Science Languages : en Pages : 215
Book Description
This volume explores the intricacies and complexities of food, and maps food cultures and food routes in fiction, by analysing consumption-related matters in the literary and cultural endeavours of authors from countries as diverse as Ireland, Romania, the UK, and the USA. The topics addressed in this vibrant, inter-disciplinary collection of essays open up questions for further studies and explorations on the interconnections between food, fiction, and culture.
Author: E. N. Anderson Publisher: NYU Press ISBN: 0814760066 Category : Social Science Languages : en Pages : 364
Book Description
Examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons why humans eat what they do, resulting in a unique cultural and biological approach to the topic. The author explains the economies of food in the globalization era and food's relationship to religion, medicine, and ethnicity. He offers suggestions on how to end hunger, starvation, and malnutrition. The book explains the ways that cultures, biology, and political systems structure the edible environment.--
Author: Carole Counihan Publisher: Psychology Press ISBN: 9780415917094 Category : Social Science Languages : en Pages : 424
Book Description
Publisher description "http://www.loc.gov/catdir/enhancements/fy0651/96046430-d.html" Food touches everything important to people: it marks social differences and strengthens social bonds. Common to all peoples, yet it can signify very different things from table to table. Food and Culture takes a global look at the social, symbolic and political-economic role of food. The stellar contributors to this reader examine some of the meanings of food and eating across cultures, with particular attention to how men and women define themselves differently through their foodways. Articles reveal how food habits and beliefs both present a microcosm of any culture and also contribute to our understanding of human behavior. Crossing many disciplinary boundaries, this reader includes the perspectives of anthropology, history, psychology, philosophy, and sociology. The reader starts out by illustrating food's ability to convey symbolic meaning and communicates about a wide range of subjects. Next, the articles draw attention to how the practices of giving, receiving and refusing food initiate, solidify or rupture social bonds. Essays exploring the relation between body image, eating and sexuality in different societies give particular attention to the special and contradictory relation between women and food. Also demonstrated is the relation between the commodification of food, food industries, political power and colonial dominance. Contributors include: Roland Barthes, Susan Bordo, Carolyn Walker Bynum, M.F.K. Fisher, Anna Freud, Jack Goody, Claude Levi-Strauss, Margaret Mead, and Elisa J. Sobo.
Author: Kathleen C. Riley
Author: Giuseppe Balirano
Author: Kathleen C. Riley
Author: Linda Civitello![Food Cultures of the World Encyclopedia [4 volumes] PDF](https://books.google.com/books/content/images/frontcover/p7rOEAAAQBAJ?fife=w80-h100)
Author: Ken Albala
Author: Pamela Goyan Kittler
Author: Anca-Luminiţa Iancu
Author: Anca-Luminiţa Iancu
Author: E. N. Anderson
Author: Carole Counihan
Author: