by
Laudan, Rachel, 1944- author.
Call Number
641.5 23
Publication Date
2013
Summary
"Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines--rfrom 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"--Provided by publisher.
Format:
Electronic Resources
Relevance:
63386.1719
by
Civitello, Linda.
Call Number
641.3 CIV
Publication Date
2004
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/wiley031/2002155889.html
Publisher description http://www.loc.gov/catdir/description/wiley037/2002155889.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley044/2002155889.html
Table of contents http://www.loc.gov/catdir/toc/wiley041/2002155889.html
Publisher description http://www.loc.gov/catdir/description/wiley037/2002155889.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley044/2002155889.html
Table of contents http://www.loc.gov/catdir/toc/wiley041/2002155889.html
Relevance:
60138.2930
View Other Search Results
by
Civitello, Linda.
Call Number
641.3 CIV
Publication Date
2008
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0614/2006018003.html
Relevance:
57340.0586
by
Civitello, Linda.
Call Number
641.3 CIV
Publication Date
2011
Summary
Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did 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, this third edition of Cuisine and Culture presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food.
Format:
Books
Relevance:
57340.0313
by
Civitello, Linda.
Call Number
641.3 CIV
Publication Date
2011
Format:
Electronic Resources
Relevance:
52745.7695
by
Stupples, Peter.
Call Number
704.9496413
Publication Date
2014
Summary
Art and Food is a collection of essays exploring a range of research topics relating to the representation of food in art and art in food, from iconography and allegory, through class and commensality, to kitchen architecture and haute cuisine.
Format:
Electronic Resources
Relevance:
0.0884
by
LeBesco, Kathleen, 1970-
Call Number
641.3 22
Publication Date
2008
Format:
Electronic Resources
Relevance:
0.0635
by
Mannur, Anita, author.
Call Number
394.12 MAN
Publication Date
2022
Summary
"In Intimate Eating Anita Mannur examines how notions of the culinary can create new forms of kinship, intimacy, and social and political belonging. Drawing on critical ethnic studies and queer studies, Mannur traces the ways in which people of color, queer people, and other marginalized subjects create and sustain this belonging through the formation of "intimate eating publics." These spaces-whether taking place in online communities or eating alone in a restaurant-blur the line between public and private. In analyses of Julie Powell's Julie and Julia, Nani Power's Ginger and Ganesh, Ritesh Batra's film The Lunchbox, Michael Rakowitz's performance art installation "Enemy Kitchen," and the Great British Bakeoff, Mannur focuses on how racialized South Asian and Arab brown bodies become visible in various intimate eating publics. In this way, the culinary becomes central to discourses of race and other social categories of difference. By illuminating how cooking, eating, and distributing food shapes and sustains social worlds, Mannur reconfigures how we think about networks of intimacy beyond the family, heteronormativity, and nation"--
Format:
Books
Relevance:
0.0615
9.
by
LeBesco, Kathleen, 1970-, editor.
Call Number
394.12 BLO
Publication Date
2018
Format:
Books
Relevance:
0.0539
by
Tovares, Alla V., editor.
Call Number
394.12 23
Publication Date
2021
Summary
"This book demonstrates how food as a discursive resource can be mobilized to accomplish actions of social, cultural, and political consequence. Drawing on various discourse analytic frameworks to digital communication, chapters examine interactions across a range of social media, including Facebook, Twitter, Youtube, and Instagram and from diverse linguistic and cultural contexts. Highlighting how users display sociability and aggression, create and challenge identities, draw social and cultural boundaries, and convey political and activist stances, the book illuminates the relationship between discourse, action, and ideology"--
Format:
Electronic Resources
Relevance:
0.0516
by
Collinson, Paul, 1969- editor.
Call Number
XX(272660.1)
Publication Date
2014
Summary
The availability of food is an especially significant issue in zones of conflict because conflict nearly always impinges on the production and the distribution of food, and causes increased competition for food, land and resources. Controlling the production of and access to food can also be used as a weapon by protagonists in conflict. The logistics of supply of food to military personnel operating in conflict zones is another important issue. These themes unite this collection, the chapters of which span different geographic areas. This volume will appeal to scholars in a number of different disciplines, including anthropology, nutrition, political science, development studies and international relations, as well as practitioners working in the private and public sectors, who are currently concerned with food-related issues in the field.
Format:
Electronic Resources
Relevance:
0.0477
by
Goldstein, Darra.
Call Number
641.509
Publication Date
2010
Summary
Described in the 2008 Saveur 100 as "At the top of our bedside reading pile since its inception in 2001," the award-winning Gastronomica: The Journal of Food and Culture is a quarterly feast of truly exceptional writing on food. Designed both to entertain and to provoke, The Gastronomica Reader now offers a sumptuous sampling from the journal's pages--including essays, poetry, interviews, memoirs, and an outstanding selection of the artwork that has made Gastronomica so distinctive. In words and images, it takes us around the globe, through time, and into a dazzling array of cultures, investiga.
Format:
Electronic Resources
Relevance:
0.0477
Limit Search Results
Narrowed by: