Ceramics, Cuisine and Culture

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Publisher : Oxbow Books
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Language : EN, FR, GB
ISBN 10 : 9781782979487
Pages : 304 pages
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Rating : 4.7/5 (829 users download)


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Summary Book Review Ceramics, Cuisine and Culture :

Download or read book Ceramics, Cuisine and Culture written by Michela Spataro and published by Oxbow Books. This book was released on 2015-10-31 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals

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Publisher : Jones & Bartlett Learning
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Language : EN, FR, GB
ISBN 10 : 9780763759650
Pages : 610 pages
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Rating : 4.7/5 (637 users download)


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Summary Book Review Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals :

Download or read book Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals written by Sari Edelstein and published by Jones & Bartlett Learning. This book was released on 2009-09-23 with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Food and Culture

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Publisher : Cengage Learning
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Language : EN, FR, GB
ISBN 10 : 9781305886872
Pages : 560 pages
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Rating : 4.3/5 (58 users download)


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Summary Book Review Food and Culture :

Download or read book Food and Culture written by Pamela Goyan Kittler and published by Cengage Learning. This book was released on 2016-01-01 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. The authors include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Food and Culture

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Publisher : Routledge
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ISBN 10 : 9780415521031
Pages : 631 pages
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Rating : 4.4/5 (155 users download)


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Summary Book Review Food and Culture :

Download or read book Food and Culture written by Carole Counihan and published by Routledge. This book was released on 2013 with total page 631 pages. Available in PDF, EPUB and Kindle. Book excerpt: The classic bookthat helped to define and legitimize the field of food and culture studies is now available, with major revisions, in a specially affordable e-book version (978-0-203-07975-1).ee The third edition includes 40 original essays and reprints of previously published classics under 5 Sections: FOUNDATIONS, HEGEMONY AND DIFFERENCE, CONSUMPTION AND EMBODIMENT, FOOD AND GLOBALIZATION, and CHALLENGING, CONTESTING, AND TRANSFORMING THE FOOD SYSTEM. 17 of the 40 articles included are either, new to this edition, rewritten by their original authors, or edited by Counihan and van Esterik.ee A bank of test items applicable to each article in the book is available to instructors interested in selecting this edition for course use. Simply send an e.mail to the publisher at [email protected]

Tikim: Essays on Philippine Food and Culture

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Publisher : BRILL
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Language : EN, FR, GB
ISBN 10 : 9789004414792
Pages : 234 pages
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Rating : 4.0/5 (44 users download)


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Summary Book Review Tikim: Essays on Philippine Food and Culture :

Download or read book Tikim: Essays on Philippine Food and Culture written by Doreen G. Fernandez and published by BRILL. This book was released on 2019-10-07 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tikim: Essays on Philippine Food and Culture by Doreen G. Fernandez is a groundbreaking work that introduces readers to the wondrous history of Philippine foodways through its people, places, feasts, and flavors.

Teaching Food and Culture

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Publisher : Routledge
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ISBN 10 : 9781315419398
Pages : 213 pages
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Rating : 4.3/5 (154 users download)


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Summary Book Review Teaching Food and Culture :

Download or read book Teaching Food and Culture written by Candice Lowe Swift and published by Routledge. This book was released on 2016-07-01 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the rapid growth and interest in food studies around the U.S. and globally, the original essays in this one-of-a-kind volume aid instructors in expanding their teaching to include both the latest scholarship and engage with public debate around issues related to food. The chapters represent the product of original efforts to develop ways to teach both with and about food in the classroom, written by innovative instructors who have successfully done so. It would appeal to community college and university instructors in anthropology and social science disciplines who currently teach or want to develop food-related courses. This book -illustrates the creative ways that college instructors have tackled teaching about food and used food as an instructional device;-aims to train the next generation of food scholars to deal with the complex problems of feeding an ever-increasing population -contains an interview with Sidney Mintz, the most influential anthropologist shaping the study of food

Food and Culture in Contemporary American Fiction

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Publisher : Routledge
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ISBN 10 : 9781136645532
Pages : 202 pages
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Rating : 4.1/5 (366 users download)


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Summary Book Review Food and Culture in Contemporary American Fiction :

Download or read book Food and Culture in Contemporary American Fiction written by Lorna Piatti-Farnell and published by Routledge. This book was released on 2011-07-13 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Myanmar: Cuisine, Culture, Customs

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Publisher : Marshall Cavendish International Asia Pte Ltd
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Language : EN, FR, GB
ISBN 10 : 9789814561716
Pages : 229 pages
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Rating : 4.8/5 (145 users download)


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Summary Book Review Myanmar: Cuisine, Culture, Customs :

Download or read book Myanmar: Cuisine, Culture, Customs written by Mohana Gill and published by Marshall Cavendish International Asia Pte Ltd. This book was released on 2013-12-15 with total page 229 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the quiet simplicity of Myanmar’s rural towns to the bustle of modern day Yangon, this book captures the sights, sounds and flavours of a country that has until recent years, been isolated from the rest of the world. Best described as a mix of Chinese and Indian cuisines with a dose of Thai influence, Burmese cuisine is simple in its execution, yet delivers a complexity of tastes with the use of fish sauce, prawn paste, turmeric, tamarind, lemon grass, coriander, chillies and coconut milk. Go off the beaten track and discover the heart of Myanmar through her cuisine, culture and customs. Mohana Gill was born and brought up in Myanmar. She speaks, reads and writes fluent Burmese and holds a master’s degree from the University of Rangoon and an MBA from the University of Toronto. She was on the staff of the University of Rangoon for many years until she left for Malaysia in 1965 and became a lecturer at the University of Malaya. Mohana is the author of several award-winning books, Fruitastic, Vegemania, Hayley’s Fruitastic Garden and Hayley’s Vegemania Garden, written to share her knowledge of cooking for health and wellness.Mohana is passionate about the country where she spent her younger days, and it has been her dream to share about the beauty of the people, the vastness of the land and its amazing cuisine with others. In working on this book, Mohana travelled back to the places she knew and met up with old friends, renewing bonds and rediscovering all that she has always loved.

Cuisine and Culture

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Publisher : Wiley Global Education
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ISBN 10 : 9780470411957
Pages : 448 pages
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Rating : 4.4/5 (74 users download)


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Summary Book Review Cuisine and Culture :

Download or read book Cuisine and Culture written by Linda Civitello and published by Wiley Global Education. This book was released on 2011-02-16 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition 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, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.

The Bloomsbury Handbook of Food and Popular Culture

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Publisher : Bloomsbury Publishing
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Language : EN, FR, GB
ISBN 10 : 9781474296229
Pages : 368 pages
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Rating : 4.4/5 (742 users download)


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Summary Book Review The Bloomsbury Handbook of Food and Popular Culture :

Download or read book The Bloomsbury Handbook of Food and Popular Culture written by Kathleen Lebesco and published by Bloomsbury Publishing. This book was released on 2017-12-14 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades. The Bloomsbury Handbook of Food and Popular Culture offers an authoritative, comprehensive overview of and introduction to this growing field of research. Bringing together over 20 original essays from leading experts, including Amy Bentley, Deborah Lupton, Fabio Parasecoli, and Isabelle de Solier, its impressive breadth and depth serves to define the field of food and popular culture. Divided into four parts, the book covers: - Media and Communication; including film, television, print media, the Internet, and emerging media - Material Cultures of Eating; including eating across the lifespan, home cooking, food retail, restaurants, and street food - Aesthetics of Food; including urban landscapes, museums, visual and performance arts - Socio-Political Considerations; including popular discourses around food science, waste, nutrition, ethical eating, and food advocacy Each chapter outlines key theories and existing areas of research whilst providing historical context and considering possible future developments. The Editors' Introduction by Kathleen LeBesco and Peter Naccarato, ensures cohesion and accessibility throughout. A truly interdisciplinary, ground-breaking resource, this book makes an invaluable contribution to the study of food and popular culture. It will be an essential reference work for students, researchers and scholars in food studies, film and media studies, communication studies, sociology, cultural studies, and American studies.

Cuisine and Culture: A History of Food and People, Third Edition Wiley E-Text Reg Card

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Publisher : Wiley
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Language : EN, FR, GB
ISBN 10 : 1118836057
Pages : pages
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Rating : 4.8/5 (36 users download)


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Summary Book Review Cuisine and Culture: A History of Food and People, Third Edition Wiley E-Text Reg Card :

Download or read book Cuisine and Culture: A History of Food and People, Third Edition Wiley E-Text Reg Card written by Linda Civitello and published by Wiley. This book was released on 2013-08-26 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Cuisine and Culture

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Publisher : John Wiley & Sons Incorporated
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ISBN 10 : UVA:X004708532
Pages : 364 pages
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Rating : 4.X/5 (4 users download)


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Summary Book Review Cuisine and Culture :

Download or read book Cuisine and Culture written by Linda Civitello and published by John Wiley & Sons Incorporated. This book was released on 2004 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: Publisher Description

Jewish American Food Culture

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Publisher : U of Nebraska Press
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ISBN 10 : 9780803226753
Pages : 141 pages
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Rating : 4.8/5 (32 users download)


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Summary Book Review Jewish American Food Culture :

Download or read book Jewish American Food Culture written by Jonathan Deutsch and published by U of Nebraska Press. This book was released on 2009-10-01 with total page 141 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Food Culture in China

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Publisher : Greenwood Publishing Group
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Language : EN, FR, GB
ISBN 10 : 0313325812
Pages : 264 pages
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Rating : 4.3/5 (258 users download)


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Summary Book Review Food Culture in China :

Download or read book Food Culture in China written by Jacqueline M. Newman and published by Greenwood Publishing Group. This book was released on 2004 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents an overview of the role of cuisine in Chinese culture, including a food history, ingredients, cooking techniques, regional differences, food for celebrations, and the role of diet in Chinese medicine.

Ethnic Fermented Foods and Beverages of India: Science History and Culture

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Publisher : Springer Nature
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ISBN 10 : 9789811514869
Pages : 685 pages
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Rating : 4.8/5 (115 users download)


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Summary Book Review Ethnic Fermented Foods and Beverages of India: Science History and Culture :

Download or read book Ethnic Fermented Foods and Beverages of India: Science History and Culture written by Jyoti Prakash Tamang and published by Springer Nature. This book was released on 2020-03-02 with total page 685 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.

Eating Culture

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Publisher : University of Toronto Press
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ISBN 10 : 9781487593315
Pages : 384 pages
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Rating : 4.4/5 (875 users download)


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Summary Book Review Eating Culture :

Download or read book Eating Culture written by Gillian Crowther and published by University of Toronto Press. This book was released on 2018-05-15 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: From ingredients and recipes to meals and menus across time and space, this highly engaging overview illustrates the important roles that anthropology and anthropologists play in understanding food and its key place in the study of culture. The new edition, now in full colour, introduces discussions about nomadism, commercializing food, food security, and ethical consumption, including treatment of animals and the long-term environmental and health consequences of meat consumption. New feature boxes offer case studies and exercises to help highlight anthropological methods and approaches, and each chapter includes a further reading section. By considering the concept of cuisine and public discourse, Eating Culture brings order and insight to our changing relationship with food.

Food Culture in Japan

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Publisher : Greenwood Publishing Group
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Language : EN, FR, GB
ISBN 10 : 0313324387
Pages : 207 pages
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Rating : 4.3/5 (243 users download)


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Summary Book Review Food Culture in Japan :

Download or read book Food Culture in Japan written by Michael Ashkenazi and published by Greenwood Publishing Group. This book was released on 2003 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: This timely book satisfies the new interest and taste for Japanese food, providing information on foodstuffs, cooking styles, etiquette, and more.