Food and World Culture [2 Volumes] PDF Download

Author: Ken Albala
Publisher: Bloomsbury Publishing USA
ISBN: 0313376271
Category : Social Science
Languages : en
Pages : 1566

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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: Linda S. Watts
Publisher: ABC-CLIO
ISBN: 1440869995
Category : Cooking
Languages : en
Pages : 0

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"This book explores local food practices and global food systems, using food studies as a helpful lens through which to view social relations of consequence: health, conflict, struggle, contest, inequality, and power"--

Author: Paul Fieldhouse
Publisher: Bloomsbury Publishing USA
ISBN: 1610694120
Category : Social Science
Languages : en
Pages : 714

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Book Description
An indispensable resource for exploring food and faith, this two-volume set offers information on food-related religious beliefs, customs, and practices from around the world. Why do Catholics eat fish on Fridays? Why are there retirement homes for aged cows in India? What culture holds ceremonies to welcome the first salmon? More than five billion people worldwide claim a religious identity that shapes the way they think about themselves, how they act, and what they eat. Food, Feasts, and Faith: An Encyclopedia of Food Culture in World Religions explores how the food we eat every day often serves purposes other than to keep us healthy and stay alive: we eat to express our faith and to adhere to ethnic or cultural traditions that are part of who we are. This book provides readers with an understanding of the rich world of food and faith. It contains more than 200 alphabetically arranged entries that describe the beliefs and customs of well-established major world religions and sects as well as those of smaller faith communities and new religious movements. The entries cover topics such as religious food rules, religious festivals and symbolic foods, and vegetarianism and veganism, as well as general themes such as rites of passage, social justice, hospitality, and compassion. Each entry on religion explains what the religious dietary laws and guidelines are and how these were interpreted and put into practice historically and in modern settings. The coverage also includes important festivals and feast days as well as significant religious figures and organizations. Additionally, some 160 sidebars provide examples and more detailed information as well as fun facts.

Author: Lucy M. Long
Publisher: Rowman & Littlefield
ISBN: 1442227311
Category : Cooking
Languages : en
Pages : 760

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Book Description
Ethnic American Food Today is the first encyclopedia to illuminate the variety and complexity of ethnic food cultures in this country and to address their place within the larger American culture.

Author: Linda S. Watts
Publisher: Bloomsbury Publishing USA
ISBN: 1440870004
Category : Cooking
Languages : en
Pages : 878

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Book Description
This book uses food as a lens through which to explore important matters of society and culture. In exploring why and how people eat around the globe, the text focuses on issues of health, conflict, struggle, contest, inequality, and power. Whether because of its necessity, pleasure, or ubiquity, the world of food (and its lore) proves endlessly fascinating to most people. The story of food is a narrative filled with both human striving and human suffering. However, many of today's diners are only dimly aware of the human price exacted for that comforting distance from the lived-world realities of food justice struggles. With attention to food issues ranging from local farming practices to global supply chains, this book examines how food’s history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression. The main text is structured alphabetically around a set of 70 ingredients, from almonds to yeast. Each ingredient's story is accompanied by recipes. Along with the food profiles, the encyclopedia features sidebars. These are short discussions of topics of interest related to food, including automats, diners, victory gardens, and food at world’s fairs. This project also brings a social justice perspective to its content—weighing debates concerning food access, equity, insecurity, and politics.

Author: Janet Clarkson
Publisher: Rowman & Littlefield
ISBN: 144222715X
Category : Reference
Languages : en
Pages : 1335

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Book Description
The Food History Almanac covers 365 days of the year, with information and anecdotes relating to food history from around the world from medieval times to the present. The daily entries include such topics as celebrations; significant food-related moments in history from the fields of science and technology, exploration and discovery, travel, literature, hotel and restaurant history, and military history; menus from famous and infamous meals across a wide spectrum, from extravagant royal banquets to war rations and prison fare; birthdays of important people in the food field; and publication dates for important cookbooks and food texts and “first known” recipes. Food historian Janet Clarkson has drawn from her vast compendium of historical cookbooks, food texts, scholarly articles, journals, diaries, ships’ logs, letters, official reports, and newspaper and magazine articles to bring food history alive. History buffs, foodies, students doing reports, and curious readers will find it a constant delight. An introduction, list of recipes, selected bibliography, and set index, plus a number of period illustrations are added value.

Author: Krishnendu Ray
Publisher: Univ of California Press
ISBN: 0520952243
Category : Cooking
Languages : en
Pages : 328

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Book Description
Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. Curried Cultures–a wide-ranging collection of essays–explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings. Curried Cultures challenges disciplinary boundaries in considering South Asian gastronomy by assuming a proximity to dishes and diets that is often missing when food is a lens to investigate other topics. The book’s established scholarly contributors examine food to comment on a range of cultural activities as they argue that the practice of cooking and eating matter as an important way of knowing the world and acting on it.

Author: J. Michael Hunter
Publisher: Bloomsbury Publishing USA
ISBN: 0313391688
Category : Social Science
Languages : en
Pages : 595

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Book Description
Many people are unaware of how influential Mormons have been on American popular culture. This book parts the curtain and looks behind the scenes at the little-known but important influence Mormons have had on popular culture in the United States and beyond. Mormons and Popular Culture: The Global Influence of an American Phenomenon provides an unprecedented, comprehensive treatment of Mormons and popular culture. Authored by a Mormon studies librarian and author of numerous writings regarding Mormon folklore, culture, and history, this book provides students, scholars, and interested readers with an introduction and wide-ranging overview of the topic that can serve as a key reference book on the topic. The work contains fascinating coverage on the most influential Mormon actors, musicians, fashion designers, writers, artists, media personalities, and athletes. Some topics—such as the Mormon influence at Disney, and how Mormon inventors have assisted in transforming American popular culture through the inventions of television, stereophonic sound, video games, and computer-generated animation—represent largely unknown information. The broad overview of Mormons and American popular culture offered can be used as a launching pad for further investigation; researchers will find the references within the book's well-documented chapters helpful.

Author: Paul Fieldhouse
Publisher: ABC-CLIO
ISBN: 1610694112
Category : Cooking
Languages : en
Pages : 0

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Book Description
"This encyclopedia is directed primarily at high-school students and undergraduates studying history, religion and culture, and humanities as well as food, nutrition, and dietetics. It will also be of interest to general readers and to those looking for a starting point for more in-depth research or understanding of food and religion and, more broadly, food and culture."--Page xvii of volume 1.

Author: Jimenez Ruiz, Andrea Edurne
Publisher: IGI Global
ISBN:
Category : Business & Economics
Languages : en
Pages : 310

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Book Description
Against the backdrop of a world increasingly concerned with the health of the planet, the promotion of sustainable culinary tourism takes on heightened importance. It provides a unique opportunity to engage tourists and locals in a collaborative effort to preserve and celebrate the diverse gastronomic heritage of the world. Food has transcended its role as mere sustenance to become a universal language, effortlessly bridging national divides, linguistic complexities, and cultural distinctions. Promoting Sustainable Gastronomy Tourism and Community Development is an exploration of the dynamic relationship between gastronomy, tourism, and community growth. In a world where cultural intersections are increasingly common, this book unveils the pivotal role of regional culinary traditions in shaping sustainable tourism and fostering local development. The book delves into cuisine, tourism, and community development. Beyond being a palate-pleasing indulgence, gastronomy tourism emerges as a formidable force for positive change. By embracing regional cuisines, individuals contribute to local economies, safeguard cultural legacies, and advance environmental sustainability, all while relishing delectable dishes.