CUISINE AND CULTURE

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Cuisine And Culture

Author : Linda Civitello
ISBN : 9780471741725
Genre : Cooking
File Size : 67.78 MB
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An illuminating account of how history shapes our diets-now revised and updated Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did the 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, Second Edition presents an engaging, informative, and witty narrative of the interactions among history, culture, and food. From prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, Cuisine and Culture, Second Edition presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Fully revised and updated, this Second Edition offers new and expanded features and coverage, including: New Crossing Cultures sections providing brief sketches of foods and food customs moving between cultures More holiday histories, food fables, and food chronologies Discussions of food in the Byzantine, Portuguese, Turkish/Ottoman, and Austro-Hungarian empires Greater coverage of the scientific genetic modification of food, from Mendel in the 19th century to the contemporary GM vs. organic food debate Speculation on the future of food And much more! Complete with sample recipes and menus, as well as revealing photographs and illustrations, Cuisine and Culture, Second Edition is the essential survey history for students of food history.
Category: Cooking

Ceramics Cuisine And Culture

Author : Michela Spataro
ISBN : 9781782979487
Genre : History
File Size : 70.4 MB
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The 23 papers presented here are the product of the interdisciplinary exchange of ideas and approaches to the study of kitchen pottery between archaeologists, material scientists, historians and ethnoarchaeologists. They aim to set a vital but long-neglected category of evidence in its wider social, political and economic contexts. Structured around main themes concerning technical aspects of pottery production; cooking as socioeconomic practice; and changing tastes, culinary identities and cross-cultural encounters, a range of social economic and technological models are discussed on the basis of insights gained from the study of kitchen pottery production, use and evolution. Much discussion and work in the last decade has focussed on technical and social aspects of coarse ware and in particular kitchen ware. The chapters in this volume contribute to this debate, moving kitchen pottery beyond the Binfordian ‘technomic’ category and embracing a wider view, linking processualism, ceramic-ecology, behavioral schools, and ethnoarchaeology to research on historical developments and cultural transformations covering a broad geographical area of the Mediterranean region and spanning a long chronological sequence.
Category: History

The Essence Of Japanese Cuisine

Author : Michael Ashkenazi
ISBN : 9781136815492
Genre : Social Science
File Size : 76.99 MB
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The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.
Category: Social Science

Food Cuisine And Cultural Competency For Culinary Hospitality And Nutrition Professionals

Author : Sari Edelstein
ISBN : 9780763759650
Genre : Cooking
File Size : 81.69 MB
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Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Association’s Cultural Competence Strategic Plan.
Category: Cooking

Food Culture In The Mediterranean

Author : Carol Helstosky
ISBN : 9780313346262
Genre : Cooking
File Size : 42.44 MB
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This one-stop source provides the broadest possible understanding of food culture throughout the region, from the Europe Mediterranean to the North African and Levant Mediterranean.
Category: Cooking

A History Of Food Culture In China

Author : Rongguang Zhao
ISBN : 9781938368288
Genre : History
File Size : 45.67 MB
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' Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking. China is a nation with a long history of food culture, and food has become an essential part of Chinese culture. This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food. Published by SCPG Publishing Corporation and distributed by World Scientific for all markets except China Contents: Ingredients in Chinese Traditional CookingTraditional Food for Celebrations and FestivalsEtiquette Around Chinese FoodFood Culture at the Mansion of Duke Yansheng in QufuTraditional Chinese cuisine and cookingCulture of Food Made from WheatCulture of TeaCulture of Chinese WineCulture of Chinese Spices and SeasoningsCulture of Chopsticks"We All Eat and Drink, Yet Few Know How to Taste": The Ten Perfections of Chinese Cuisine"Food as the People''s Prime Concern": Chinese Culture of Health and DietCultural Exchange on Food and Cuisine"Dinner Table of the Masses": Contemporary Culture of Food Consumption Readership: Researchers, general readers interested in the food culture of China. Key Features:A work that at present stands out with its systematic and unique approach in introducing Chinese food cultureIn sprightly and straightforward languageKeywords:Food Culture;Chinese Food;Chinese Cuisine;Chinese Cooking;Food Consumption;Health and Diet'
Category: History

Street Food Around The World An Encyclopedia Of Food And Culture

Author : Bruce Kraig
ISBN : 9781598849554
Genre : Cooking
File Size : 45.68 MB
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In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. • Presents an international survey of street foods in representative countries and regions that includes interesting facts and recipe to illustrate many of them • Supplies the historical and environmental background of the country's street food • Includes sidebars with fun facts and statistics about street foods • Provides highly useful information for students studying geography and for travelers
Category: Cooking

Food Culture In India

Author : Colleen Taylor Sen
ISBN : 0313324875
Genre : Cooking
File Size : 55.14 MB
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Offers the first comprehensive overview of Indian cuisine.
Category: Cooking

Food And Culture In Contemporary American Fiction

Author : Lorna Piatti-Farnell
ISBN : 9781136645549
Genre : Literary Criticism
File Size : 33.82 MB
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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.
Category: Literary Criticism

Cuisine And Empire

Author : Rachel Laudan
ISBN : 9780520954915
Genre : Cooking
File Size : 69.53 MB
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Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in "culinary philosophy"—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Category: Cooking