The Food History Reader

Primary Sources

Author: Ken Albala

Publisher: Bloomsbury Academic

ISBN:

Category: History

Page: 536

View: 925

With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent. This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Offering a solid introduction to each period with extensive commentary and suggestions for interpretive strategies, this reader provides extracts undigested, for the student who needs immediate and direct contact with the ideas of the past. Readings illustrate the various ways religion, politics, social structure, health and agricultural policy shaped what people ate in the past and offer instructive ways to think about our own food systems and how they have been shaped by historical forces.

Three World Cuisines

Italian, Mexican, Chinese

Author: Ken Albala

Publisher: Rowman Altamira

ISBN:

Category: Social Science

Page: 365

View: 328

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.

Food Lit: A Reader's Guide to Epicurean Nonfiction

A Reader's Guide to Epicurean Nonfiction

Author: Melissa Brackney Stoeger

Publisher: ABC-CLIO

ISBN:

Category: Language Arts & Disciplines

Page: 350

View: 272

An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking.

New Orleans

A Food Biography

Author: Elizabeth M. Williams

Publisher: AltaMira Press

ISBN:

Category: Cooking

Page: 202

View: 827

New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography.

The Historical Reader

Embracing Selections from Standard Writers of Ancient and Modern History ...

Author: John Jacob Anderson

Publisher:

ISBN:

Category: History

Page: 544

View: 389

A Living History Reader: Museums

Author: Jay Anderson

Publisher: Rowman & Littlefield Publishers

ISBN:

Category: Language Arts & Disciplines

Page: 240

View: 372

Living History Reader is the first collection of seminal articles about conducting living history. Written by museum interpreters and enthusiasts, the articles are thought-provoking, readable, and collectively present a cross-section of the best writing about historical simulation.

The Routledge History of Food

Author: Carol Helstosky

Publisher: Routledge

ISBN:

Category: History

Page: 372

View: 270

The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history.

Food and Folklore Reader

Author: Lucy Long

Publisher: Bloomsbury Publishing

ISBN:

Category: Social Science

Page: 480

View: 290

This indispensable reader maps a comprehensive and global study of food through key sources in folklore, unpacked with expert commentary and student-focused learning features.

The SAGE Encyclopedia of Food Issues

Author: Ken Albala

Publisher: SAGE Publications

ISBN:

Category: Reference

Page: 1664

View: 110

The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.

Devouring Japan

Global Perspectives on Japanese Culinary Identity

Author: Nancy K. Stalker

Publisher: Oxford University Press

ISBN:

Category: History

Page: 370

View: 428

In recent years Japan's cuisine, or washoku, has been eclipsing that of France as the world's most desirable food. UNESCO recognized washoku as an intangible cultural treasure in 2013 and Tokyo boasts more Michelin-starred restaurants than Paris and New York combined. International enthusiasm for Japanese food is not limited to haute cuisine; it also encompasses comfort foods like ramen, which has reached cult status in the U.S. and many world capitals. Together with anime, pop music, fashion, and cute goods, cuisine is part of the "Cool Japan" brand that promotes the country as a new kind of cultural superpower. This collection of essays offers original insights into many different aspects of Japanese culinary history and practice, from the evolution and characteristics of particular foodstuffs to their representation in literature and film, to the role of foods in individual, regional, and national identity. It features contributions by both noted Japan specialists and experts in food history. The authors collectively pose the question "what is washoku?" What culinary values are imposed or implied by this term? Which elements of Japanese cuisine are most visible in the global gourmet landscape and why? Essays from a variety of disciplinary perspectives interrogate how foodways have come to represent aspects of a "unique" Japanese identity and are infused with official and unofficial ideologies. They reveal how Japanese culinary values and choices, past and present, reflect beliefs about gender, class, and race; how they are represented in mass media; and how they are interpreted by state and non-state actors, at home and abroad. They examine the thoughts, actions, and motives of those who produce, consume, promote, and represent Japanese foods.