• Cooking

Food in the Gilded Age

What Ordinary Americans Ate
Author: Robert Dirks
Publisher: Rowman & Littlefield
ISBN: 144224514X
Category: Cooking
Page: 226
View: 748
The Gilded Age is renowned for a variety of reasons, including its culture of conspicuous consumption among the newly rich. In the domain of food, conspicuous consumption manifested itself in appetites for expensive dishes and lavish dinner parties. These received ample publicity at the time, resulting later on in well-developed historical depictions of upper-class eating habits. This book delves into the eating habits of people of lesser means. Concerning the African American community, the working class, the impoverished, immigrants, and others our historical representations have been relatively superficial. The author changes that by turning to the late nineteenth century’s infant science of nutrition for a look at eating and drinking through the lens of the earliest food consumption studies conducted in the United States. These were undertaken by scientists, mostly chemists, who left their laboratories to observe food consumption in kitchens, dining rooms, and various institutional settings. Their insistence on careful measurement resulted in a substantial body of detailed reports on the eating habits of ordinary people. This work sheds new light on what most Americans were cooking and eating during the Gilded Age.

    • Cooking

Food and the Novel in Nineteenth-Century America


Author: Mark McWilliams
Publisher: Rowman Altamira
ISBN: 075912096X
Category: Cooking
Page: 220
View: 3075
Tracing dramatic changes in how Americans ate during the 1800s, Food and the Novel in Nineteenth-Century America argues that novelists, along with writers of cookbooks and domestic guides, helped negotiate the meaning of these changes in ways that still shape how Americans eat today.

    • Cooking

Food, Health, and Culture in Latino Los Angeles


Author: Sarah Portnoy
Publisher: Rowman & Littlefield
ISBN: 1442251301
Category: Cooking
Page: 262
View: 9948
Food, Health, and Culture in Latino Los Angeles explores the history of Latino cuisine in Los Angeles and the contemporary Latino food scene, one that sharply contrasts with urban Latino neighborhoods where access to affordable, healthy food is a struggle. The study offers solutions such as expanding urban agriculture and legalizing street vendors.

    • Cooking

Pigs, Pork, and Heartland Hogs

From Wild Boar to Baconfest
Author: Cynthia Clampitt
Publisher: Rowman & Littlefield
ISBN: 153811075X
Category: Cooking
Page: 266
View: 5764
Pigs, Pork, andHeartland Hogs is an engaging celebration of the 12,000-year connection between humans and the world’s most commonly consumed meat: pork. Throughout history, pigs shaped cultures and cuisines. Introduced into the Americas, they changed lives and, in time, helped define the Midwest, reflecting the region’s diversity and abundance.

    • Cooking

Urban Foodways and Communication

Ethnographic Studies in Intangible Cultural Food Heritages Around the World
Author: Casey Man Kong Lum,Marc de Ferrière le Vayer
Publisher: Rowman & Littlefield
ISBN: 1442266430
Category: Cooking
Page: 248
View: 1073
Embedded in the quest for ways to preserve and promote heritage of any kind and, in particular, food heritage, is an appreciation or a sense of an impending loss of a particular way of life – knowledge, skills set, traditions -- deemed vital to the survival of a culture or community. Foodways places the production, procurement, preparation and sharing or consumption of food at an intersection among culture, tradition, and history. Thus, foodways is an important material and symbolic marker of identity, race and ethnicity, gender, class, ideology and social relations. Urban Foodways and Communication seeks to enrich our understanding of unique foodways in urban settings around the world as forms of intangible cultural heritage. Each ethnographic case study focuses its analysis on how the featured foodways manifests itself symbolically through and in communication. The book helps advance our knowledge of urban food heritages in order to contribute to their appreciation, preservation, and promotion.

    • Cooking

American Home Cooking

A Popular History
Author: Tim Miller
Publisher: Rowman & Littlefield
ISBN: 1442253460
Category: Cooking
Page: 210
View: 1163
Tim Miller takes us on a fascinating tour of home cooking and eating in America – where it’s been and where it’s going – as well as a vivid accounting of our stubborn unwillingness to give it up all together in the face of easy, processed, and prepared meals.

    • Cooking

A Taste of Broadway

Food in Musical Theater
Author: Jennifer Packard
Publisher: Rowman & Littlefield
ISBN: 1442267321
Category: Cooking
Page: 214
View: 1643
Beyond being just fuel for the body, food carries symbolic importance used to define individuals, situations, and places, making it an ideal communication tool. In musical theater, food can be used as a shortcut to tell the audience more about a setting, character, or situation. Because everyone relates to eating, food can also be used to evoke empathy, amusement, or shock from the audience. In some cases, food is central to show’s plot. This book looks at popular musical theater shows to examine which foods are used, how they are used, why they are important, and how the food or usage relates to the broader world. Included are recipes for many of the foods that are significant in the shows discussed.

    • Cooking

Nazi Hunger Politics

A History of Food in the Third Reich
Author: Gesine Gerhard
Publisher: Rowman & Littlefield
ISBN: 1442227257
Category: Cooking
Page: 200
View: 2888
Telling the story of the Nazis’ plan to kill millions of people in the German-occupied eastern territories, this book examines food politics during the Third Reich. Gesine Gerhard explores the economics of food production and consumption in Nazi Germany, as well as its use as a justification for war and as a tool for genocide.

    • Cooking

Kitchens, Cooking, and Eating in Medieval Italy


Author: Katherine A. McIver
Publisher: Rowman & Littlefield
ISBN: 1442248955
Category: Cooking
Page: 138
View: 4048
The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch pots, pans and utensils. We take so much for granted as we prepare the modern meal – not just in terms of equipment, but also the ingredients, without needing to worry about availability or seasonality. We cook with gas or electricity – at the turn of the switch we have instant heat. But it wasn’t always so. Just step back a few centuries to say the 1300s and we’d find quite a different kitchen, if there was one at all. We might only have a fireplace in the main living space of a small cottage. If we were lucky enough to have a kitchen, the majority of the cooking would be done over an open hearth, we’d build a fire of wood or coal and move a cauldron over the fire to prepare a stew or soup. A drink might be heated or kept warm in a long-handled saucepan, set on its own trivet beside the fire. Food could be fried in a pan, grilled on a gridiron, or turned on a spit. We might put together a small improvised oven for baking. Regulating the heat of the open flame was a demanding task. Cooking on an open hearth was an all-embracing way of life and most upscale kitchens had more than one fireplace with chimneys for ventilation. One fireplace was kept burning at a low, steady heat at all times for simmering or boiling water and the others used for grilling on a spit over glowing, radiant embers. This is quite a different situation than in our modern era – unless we were out camping and cooking over an open fire. In this book Katherine McIver explores the medieval kitchen from its location and layout (like Francesco Datini of Prato two kitchens), to its equipment (the hearth, the fuels, vessels and implements) and how they were used, to who did the cooking (man or woman) and who helped. We’ll look at the variety of ingredients (spices, herbs, meats, fruits, vegetables), food preservation and production (salted fish, cured meats, cheese making) and look through recipes, cookbooks and gastronomic texts to complete the picture of cooking in the medieval kitchen. Along the way, she looks at illustrations like the miniatures from the Tacuinum Sanitatis (a medieval health handbook), as well as paintings and engravings, to give us an idea of the workings of a medieval kitchen including hearth cooking, the equipment used, how cheese was made, harvesting ingredients, among other things. She explores medieval cookbooks such works as Anonimo Veneziano, Libro per cuoco (fourtheenth century), Anonimo Toscano, Libro della cucina (fourteenth century), Anonimo Napoletano (end of thirteenth/early fourteenth century), Liber de coquina, Anonimo Medidonale, Due libri di cucina (fourteenth century), Magninus Mediolanensis (Maino de’ Maineri), Opusculum de saporibus (fourteenth century), Johannes Bockenheim, Il registro di cucina (fifteenth century), Maestro Martino’s Il Libro de arte coquinaria (fifteenth century) and Bartolomeo Sacchi, called Platina’s On Right Pleasure and Good Health (1470). This is the story of the medieval kitchen and its operation from the thirteenth-century until the late fifteenth-century.

    • Social Science

Three World Cuisines

Italian, Mexican, Chinese
Author: Ken Albala
Publisher: Rowman Altamira
ISBN: 0759121265
Category: Social Science
Page: 365
View: 2224
This “living” text provides readers with a solid understanding of the three cuisines that have had the greatest impact on the globe historically. Deep knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today.

    • Cooking

Food on the Rails

The Golden Era of Railroad Dining
Author: Jeri Quinzio
Publisher: Rowman & Littlefield
ISBN: 1442227338
Category: Cooking
Page: 194
View: 9887
Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, the dining accommodations and more, Jeri Quinzio brings to life the history of cuisine and dining in railroad cars from the early days through today.

    • Cooking

Food Cults

How Fads, Dogma, and Doctrine Influence Diet
Author: Kima Cargill
Publisher: Rowman & Littlefield
ISBN: 1442251328
Category: Cooking
Page: 278
View: 5147
What do we mean when we call any group a cult? Defining that term is a slippery proposition – the word cult is provocative and arguably pejorative. Does it necessarily refer to a religious group? A group with a charismatic leader? Or something darker and more sinister? Because beliefs and practices surrounding food often inspire religious and political fervor, as well as function to unite people into insular groups, it is inevitable that "food cults" would emerge. Studying the extreme beliefs and practices of such food cults allows us to see the ways in which food serves as a nexus for religious beliefs, sexuality, death anxiety, preoccupation with the body, asceticism, and hedonism, to name a few. In contrast to religious and political cults, food cults have the added dimension of mediating cultural trends in nutrition and diet through their membership. Should we then consider raw foodists, many of whom believe that cooked food is poison, a type of food cult? What about paleo diet adherents or those who follow a restricted calorie diet for longevity? Food Cults explores these questions by looking at domestic and international, contemporary and historic food communities characterized by extreme nutritional beliefs or viewed as "fringe" movements by mainstream culture. While there are a variety of accounts of such food communities across disciplines, this collection pulls together these works and explains why we gravitate toward such groups and the social and psychological functions they serve. This volume describes how contemporary and historic food communities come together and foment fanaticism, judgment, charisma, dogma, passion, longevity, condemnation and exaltation.

    • Philosophy

The Indispensable Excess of the Aesthetic

Evolution of Sensibility in Nature
Author: Katya Mandoki
Publisher: Lexington Books
ISBN: 1498503071
Category: Philosophy
Page: 264
View: 5169
This book offers a compelling account of the evolution of sensibility, weaving together Darwinian and biosemiotic theory. It works along non-anthropomorphic aesthetics of the appreciation and creation of beauty in nature as an end in itself which has practical benefit.

    • Language Arts & Disciplines

Culinary Linguistics

The chef's special
Author: Cornelia Gerhardt,Maximiliane Frobenius,Susanne Ley
Publisher: John Benjamins Publishing
ISBN: 9027271712
Category: Language Arts & Disciplines
Page: 347
View: 7733
Language and food are universal to humankind. Language accomplishes more than a pure exchange of information, and food caters for more than mere subsistence. Both represent crucial sites for socialization, identity construction, and the everyday fabrication and perception of the world as a meaningful, orderly place. This volume on Culinary Linguistics contains an introduction to the study of food and an extensive overview of the literature focusing on its role in interplay with language. It is the only publication fathoming the field of food and food-related studies from a linguistic perspective. The research articles assembled here encompass a number of linguistic fields, ranging from historical and ethnographic approaches to literary studies, the teaching of English as a foreign language, psycholinguistics, and the study of computer-mediated communication, making this volume compulsory reading for anyone interested in genres of food discourse and the linguistic connection between food and culture. Now Open Access as part of the Knowledge Unlatched 2017 Backlist Collection.

    • Nature

Waste: Uncovering the Global Food Scandal


Author: Tristram Stuart
Publisher: W. W. Norton & Company
ISBN: 0393077357
Category: Nature
Page: 480
View: 8165
The true cost of what the global food industry throws away. With shortages, volatile prices and nearly one billion people hungry, the world has a food problem—or thinks it does. Farmers, manufacturers, supermarkets and consumers in North America and Europe discard up to half of their food—enough to feed all the world's hungry at least three times over. Forests are destroyed and nearly one tenth of the West's greenhouse gas emissions are released growing food that will never be eaten. While affluent nations throw away food through neglect, in the developing world crops rot because farmers lack the means to process, store and transport them to market. But there could be surprisingly painless remedies for what has become one of the world's most pressing environmental and social problems. Waste traces the problem around the globe from the top to the bottom of the food production chain. Stuart’s journey takes him from the streets of New York to China, Pakistan and Japan and back to his home in England. Introducing us to foraging pigs, potato farmers and food industry CEOs, Stuart encounters grotesque examples of profligacy, but also inspiring innovations and ways of making the most of what we have. The journey is a personal one, as Stuart is a dedicated freegan, who has chosen to live off of discarded or self-produced food in order to highlight the global food waste scandal. Combining front-line investigation with startling new data, Waste shows how the way we live now has created a global food crisis—and what we can do to fix it.

    • Business & Economics

Pizza and Pizza Chefs in Japan: A Case of Culinary Globalization


Author: Rossella Ceccarini
Publisher: BRILL
ISBN: 9004194665
Category: Business & Economics
Page: 160
View: 5308
This book analyzes the reception of artisanal pizza in Japan through the lens of professional pizza chefs. The movement of food and workers, and the impact that such movements have on the artisanal workers occupation are at issue.

    • Technology & Engineering

Ethics and the Politics of Food

Preprints of the 6th Congress of the European Society for Agricultural and Food Ethics, EurSAFE 2006, Oslo, Norway, June 22-24, 2006
Author: Matthias Kaiser,Marianne Elisabeth Lien
Publisher: Wageningen Academic Pub
ISBN: 9086860087
Category: Technology & Engineering
Page: 592
View: 1044
Addresses the ethics and the politics of food from a broad range of academic disciplines, including sociology, philosophy, nutrition, anthropology, ethics and more. The chapters expose novel problem areas and suggest guidelines for approaching them. Topics range from fundamental issues to sustainability and more.

    • Social Science

Heritage Regimes and the State

2nd revised edition
Author: Bendix, Regina,Eggert, Aditya,Peselmann, Arnika
Publisher: Universitätsverlag Göttingen
ISBN: 3863951220
Category: Social Science
Page: 413
View: 5314
What happens when UNESCO heritage conventions are ratified by a state? How do UNESCO’s global efforts interact with preexisting local, regional and state efforts to conserve or promote culture? What new institutions emerge to address the mandate? The contributors to this volume focus on the work of translation and interpretation that ensues once heritage conventions are ratified and implemented. With seventeen case studies from Europe, Africa, the Caribbean and China, the volume provides comparative evidence for the divergent heritage regimes generated in states that differ in history and political organization. The cases illustrate how UNESCO’s aspiration to honor and celebrate cultural diversity diversifies itself. The very effort to adopt a global heritage regime forces myriad adaptations to particular state and interstate modalities of building and managing heritage.

    • Social Science

Man Bites Dog: Hot Dog Culture in America


Author: Bruce Kraig, professor emeritus of History, Roosevelt University, Chicago, Founding President, Culinary Historians of Chicago; author, Man Bites Dog: Hot Dog Culture in America and Hot Dog: A Global History,Patty Carroll
Publisher: AltaMira Press
ISBN: 0759120749
Category: Social Science
Page: 200
View: 1176
Whether you call them franks, wieners, or red hots, hot dogs are as American as apple pie—but how did these little links become icons of American culture? Man Bites Dog explores the almighty hot dog through history, culture, styles, and even the people who made them famous. Loaded with stunning color photos by Patty Carroll, descriptions of neighborhood venues and flashy pushcarts from New York to Los Angeles, and recipes for cooking up hot dog heaven at home, this book is the ultimate source—informative, fun, and tasty—on the role of hot dogs in American culture.

    • Literary Criticism

Hybridity, Identity, and Monstrosity in Medieval Britain

On Difficult Middles
Author: J. Cohen
Publisher: Springer
ISBN: 113708670X
Category: Literary Criticism
Page: 256
View: 3333
This study examines the monsters that haunt twelfth-century British texts, arguing that in these strange bodies are expressed fears and fantasies about community, identity and race during the period. Cohen finds the origins of these monsters in a contemporary obsession with blood, both the literal and metaphorical kind.