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Author: Carl Boon Publisher: Cambridge Scholars Publishing ISBN: 1527548619 Category : Literary Criticism Languages : en Pages : 230
Book Description
Carving a unique space within the burgeoning field of food studies, the essays gathered in this volume position themselves at a variety of flashpoints along the spectrum of cultural and literary analysis. While some remain firmly entrenched in traditional genre analysis, some extend toward history and sociology, giving this collection a multifaceted perspective. The finest of these essays stand as cultural critiques, forcing the reader to consider what food means (and will mean) in the United States.
Author: Carl Boon Publisher: Cambridge Scholars Publishing ISBN: 1527548619 Category : Literary Criticism Languages : en Pages : 230
Book Description
Carving a unique space within the burgeoning field of food studies, the essays gathered in this volume position themselves at a variety of flashpoints along the spectrum of cultural and literary analysis. While some remain firmly entrenched in traditional genre analysis, some extend toward history and sociology, giving this collection a multifaceted perspective. The finest of these essays stand as cultural critiques, forcing the reader to consider what food means (and will mean) in the United States.
Author: Jennifer Jensen Wallach Publisher: Rowman & Littlefield ISBN: 1442208740 Category : Cooking Languages : en Pages : 259
Book Description
How America Eats: A Social History of U.S. Food and Culture tells the story of America by examining American eating habits, and illustrates the many ways in which competing cultures, conquests and cuisines have helped form America's identity, and have helped define what it means to be American.
Author: Lorna Piatti-Farnell Publisher: Routledge ISBN: 1136645535 Category : Literary Criticism Languages : en Pages : 225
Book Description
Establishing an interdisciplinary connection between Food Studies and American literary scholarship, Piatti-Farnell investigates the significances of food and eating in American fiction, from 1980 to the present day. She argues that culturally-coded representations of the culinary illuminate contemporary American anxieties about class gender, race, tradition, immigration, nationhood, and history. As she offers a critical analysis of major works of contemporary fiction, Piatti-Farnell unveils contrasting modes of culinary nostalgia, disillusionment, and progress that pervasively address the cultural disintegration of local and familiar culinary values, in favor of globalized economies of consumption. In identifying different incarnations of the "American culinary," Piatti-Farnell covers the depiction of food in specific categories of American fiction and explores how the cultural separation that molds food preferences inevitably challenges the existence of a homogenous American identity. The study treads on new grounds since it not only provides the first comprehensive study of food and consumption in contemporary American fiction, but also aims to expose interrelated politics of consumption in a variety of authors from different ethnic, cultural, racial and social backgrounds within the United States.
Author: Jonathan Deutsch Publisher: U of Nebraska Press ISBN: 0803226756 Category : Cooking Languages : en Pages : 160
Book Description
Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at both well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group of Americans. This is the source to consult about what “parve” on packaging means, the symbolism of particular foods essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on ways of practicing Judaism and the land of one’s ancestors, and much more. Jonathan Deutsch and Rachel D. Saks first provide a historical overview of the culture and symbolism of Jewish cuisine before explaining the main foods and ingredients of Jewish American food. Chapters on cooking practices, holiday celebrations, eating out, and diet and health complete the overview. Twenty-three recipes, a chronology, a glossary, a resource guide, and a selected bibliography make this an essential one-stop resource for every library.
Author: Lucy M. Long Publisher: Bloomsbury Publishing USA ISBN: 0313088063 Category : Cooking Languages : en Pages : 266
Book Description
Regional American food culture still exists and is strongest in more rural, homogenous areas of the country. Regional foods are a major component of regional identities, and Americans make a big to-do about their home-grown favorites. The current food cultures of the major American regions-northeast/New England, the Mid-Atlantic, the South, the West, the Midwest-and subregions are illuminated here like never before. Everyone knows something about the iconic fare of a region, such as Soul Food in the South and New England clam bakes, but with this resource readers are able to delve wider and deeper into how Americans from Alaska to Hawaii to the Amish country of the Midwest to the Eastern Seaboard sustain themselves and what their food lifestyles are today. The unique regional food cultures that have developed according to natural resources and population are increasingly affected by social and economic trends. Increasingly mobile Americans generally have access to the same fast food and supermarket chain offerings, read the same mass market food magazines and watch the cable food shows, and younger generations may have less time to continue family food traditions such as baking the ethnic breads and desserts that their mothers did. Regional American Food Culture discusses the various traditions within the context of a new millennium. Narrative chapters describe the background of the regional food culture, what the primary foods are, how the food is cooked and by whom, what the typical meals are, how food is used in special occasions, and diet and health issues in the regions. A chronology, resource guide, selected bibliography, and illustrations complement the text.
Author: Lucy M. Long Publisher: Rowman & Littlefield ISBN: 1442227311 Category : Cooking Languages : en Pages : 760
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: Alice L. McLean Publisher: Bloomsbury Publishing USA ISBN: Category : Social Science Languages : en Pages : 223
Book Description
Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture. Since the late 18th century, Asian immigrants to the United States have brought their influences to bear on American culture, yielding a rich, varied, and nuanced culinary landscape. The past 50 years have seen these contributions significantly amplified, with the rise of globalization considerably blurring the boundaries between East and West, giving rise to fusion foods and transnational ingredients and cooking techniques. The Asian American population grew from under 1 million in 1960 to an estimated 19.4 million in 2013. Three-quarters of the Asian American population in 2012 was foreign-born, a trend that ensures that Asian cuisines will continue to invigorate and enrich the United States food culture. This work focuses on the historical trajectory that led to this remarkable point in Asian American food culture. In particular, it charts the rise of Asian American food culture in the United States, beginning with the nation's first Chinese "chow chows" and ending with the successful campaign of Indochina war refugees to overturn the Texas legislation that banned the cultivation of water spinach—a staple vegetable in their traditional diet. The book focuses in particular on the five largest immigrant groups from East and Southeast Asia—those of Chinese, Japanese, Korean, Filipino, and Vietnamese descent. Students and food enthusiasts alike now have a substantial resource to turn to besides ethnic cookbooks to learn how the cooking and food culture of these groups have altered and been integrated into the United States foodscape. The work begins with a chronology that highlights Asian immigration patterns and government legislation as well as major culinary developments. The book's seven chapters provide an historical overview of Asian immigration and the development of Asian American food culture; detail the major ingredients of the traditional Asian diet that are now found in the United States; introduce Asian cooking philosophies, techniques, and equipment as well as trace the history of Asian American cookbooks; and outline the basic structure and content of traditional Asian American meals. Author Alice L. McLean's book also details the rise of Chinese, Japanese, Korean, Filipino, and Vietnamese restaurants in the United States and discusses the contemporary dining options found in ethnic enclaves; introduces celebratory dining, providing an overview of typical festive foods eaten on key occasions; and explores the use of food as medicine among Asian Americans.
Author: Megan J. Elias Publisher: University of Pennsylvania Press ISBN: 0812249178 Category : Cooking Languages : en Pages : 304
Book Description
In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Examining a wealth of fascinating archival material, Elias explores the role words play in the creation of taste on both a personal and a national level.
Author: John A. Jakle Publisher: JHU Press ISBN: 9780801869204 Category : Architecture Languages : en Pages : 1676
Book Description
The authors contemplate the origins, architecture and commercial growth of wayside eateries in the US over the past 100 years. Fast Food examines the impact of the automobile on the restaurant business and offers an account of roadside dining.
Author: Carl Boon
Author: Carl Boon
Author: Jennifer Jensen Wallach
Author: Lorna Piatti-Farnell
Author: Jonathan Deutsch
Author: Lucy M. Long
Author: Lucy M. Long
Author: Alice L. McLean
Author: Megan J. Elias
Author: John A. Jakle
Author: Rocío del Aguila