Foodways in Roman Republican Italy, Banducci Laura M.
Автор: Emanuela Scarpellini Название: Food and Foodways in Italy from 1861 to the Present ISBN: 1137569603 ISBN-13(EAN): 9781137569608 Издательство: Springer Рейтинг: Цена: 11878.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Despite being a universal experience, eating occures with remarkable variety across time and place: not only do we not eat the same things, but the related technologies, rituals, and even the timing are in constant flux. This lively and innovative history paints a fresco of the Italian nation by looking at its storied relationship to food.
Автор: Hasia R. Diner, Simone Cinotto Название: Global Jewish Foodways: A History ISBN: 1496202287 ISBN-13(EAN): 9781496202284 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 6270.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary habits changed as a result of both these migrations and the new political and social realities they encountered. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled.
This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post–World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how, and with whom. Global Jewish Foodways offers a fresh perspective on how historical changes through migration, settlement, and accommodation transformed Jewish food and customs.
Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discussion of food to include its social and cultural meanings and functions, thereby using it as a way to explain a culture and its changes.
Автор: Robert B. Caldwell Jr. Название: Choctaw-Apache Foodways ISBN: 1622880994 ISBN-13(EAN): 9781622880997 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 3742.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Explores the rich and complex food history and culture of the Choctaw-Apache Community of Ebarb in western Louisiana. The corn complex is an indispensable component of Choctaw-Apache food traditions. Corn was such an important part of the tribe`s culture that, according to Rhonda Remedies Gauthier, many families grew two seasons of corn every year.
"This book is a multidisciplinary masterpiece and the intensely researched examination that the foodways and foodscapes of Singapore deserves. Comprehensive in its examination of changing food practices, this volume powerfully connects consumption, production, built environments, home kitchens, hawker centres, and the sensory experience of food. It is a must read for anyone interested in how a multidisciplinary analysis can enliven the study of food in diverse cities."
Daniel Bender Canada Research Chair in Global Culture and Director Culinaria Research Centre University of Toronto
"In the many reflections for SG50, nothing comes closer to Singapore's identity than the city-state's diversified, multi-ethnic and delectable foods. The 10 chapters in this book are a much welcomed multidisciplinary academic intervention of the quintessential Singaporean passion of eating and snacking. This book savours all its foodscapes, foodways and cuisines through its street foods, hawker centres, kopitiams and restaurants. Singapore's food obsession best undergirds Joseph Nye's 'soft power', an expression of 'Eurasian' cultural fusion, Asian gastronomical delights and cosmopolitan consumption which variously defines Singapore's national identity, its innovative expressions, its tourist beaconing, its recollection of 'sensory heritage', its transcultural involvement, and its global-local statement. Sample Singapore's mouth-watering creativity through its social, cultural, political, historical, and economic taste buds. This is definitely a digestible book worth consuming."
Victor R Savage National University of Singapore
"Journey through kampungs and kopitiams and find out why food is so important in Singapore culture An essential read for anyone seeking to understand Singapore food "
Leslie Tay Author, blogger and self-proclaimed gastro-geek http: //ieatishootipost.sg
"Food, Foodways and Foodscapes is an extraordinary and a rare book that is simultaneously richly descriptive, deeply evocative, and sharply analytical. It provides a welcome and much needed shift in the locus of discussion from the over-written spaces of restaurants and TVs in North Atlantic nations, to the streets, the home, and the web, in a city-state in southeast Asia, which is precisely what makes it theoretically fecund."
Krishnendu Ray New York University & President, Association for the Study of Food & Society
"This is one of the most accessible and comprehensive book to chart Singapore's food history ... It is an excellent starting point for anyone keen to understand the ways in which Singaporeans think about and enjoy, food."
The Sunday Times, Singapore
This fascinating and insightful volume introduces readers to food as a window to the social and cultural history and geography of Singapore. It demonstrates how the food we consume, the ways in which we acquire and prepare it, the company we keep as we cook and eat, and our preferences and practices are all revealing of a larger economic, social, cultural and political world, both historically and in contemporary times. Readers will be captivated by chapters that deal with the intersections of food and ethnicity, gender and class, food hybridity, innovations and creativity, heritage and change, globalization and localization, and more. This is a must-read for anyone interested in Singapore culture and society.
Through the sharing of food, people feel entitled to inquire into one another’s lives and ponder one another’s states in relation to their foodways. This in-depth study focuses on the Bosmun of Daiden, a Ramu River people in an under-represented area in the ethnography of Papua New Guinea, uncovering the conceptual convergence of local notions of relatedness, foodways, and empathy. In weaving together discussions about paramount values as passed on through myth, the expression of feelings in daily life, and the bodily experience of social and physical environs, a life-world unfolds in which moral, emotional, and embodied foodways contribute notably to the creation of relationships. Concerned with unique processes of “making kin,” the book adds a distinct case to recent debates about relatedness and empathy and sheds new light onto the conventional anthropological themes of food production, sharing, and exchange.
Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discussion of food to include its social and cultural meanings and functions, thereby using it as a way to explain a culture and its changes.
"This book is a multidisciplinary masterpiece and the intensely researched examination that the foodways and foodscapes of Singapore deserves. Comprehensive in its examination of changing food practices, this volume powerfully connects consumption, production, built environments, home kitchens, hawker centres, and the sensory experience of food. It is a must read for anyone interested in how a multidisciplinary analysis can enliven the study of food in diverse cities."
Daniel Bender Canada Research Chair in Global Culture and Director Culinaria Research Centre University of Toronto
"In the many reflections for SG50, nothing comes closer to Singapore's identity than the city-state's diversified, multi-ethnic and delectable foods. The 10 chapters in this book are a much welcomed multidisciplinary academic intervention of the quintessential Singaporean passion of eating and snacking. This book savours all its foodscapes, foodways and cuisines through its street foods, hawker centres, kopitiams and restaurants. Singapore's food obsession best undergirds Joseph Nye's 'soft power', an expression of 'Eurasian' cultural fusion, Asian gastronomical delights and cosmopolitan consumption which variously defines Singapore's national identity, its innovative expressions, its tourist beaconing, its recollection of 'sensory heritage', its transcultural involvement, and its global-local statement. Sample Singapore's mouth-watering creativity through its social, cultural, political, historical, and economic taste buds. This is definitely a digestible book worth consuming."
Victor R Savage National University of Singapore
"Journey through kampungs and kopitiams and find out why food is so important in Singapore culture An essential read for anyone seeking to understand Singapore food "
Leslie Tay Author, blogger and self-proclaimed gastro-geek http: //ieatishootipost.sg
"Food, Foodways and Foodscapes is an extraordinary and a rare book that is simultaneously richly descriptive, deeply evocative, and sharply analytical. It provides a welcome and much needed shift in the locus of discussion from the over-written spaces of restaurants and TVs in North Atlantic nations, to the streets, the home, and the web, in a city-state in southeast Asia, which is precisely what makes it theoretically fecund."
Krishnendu Ray New York University & President, Association for the Study of Food & Society
"This is one of the most accessible and comprehensive book to chart Singapore's food history ... It is an excellent starting point for anyone keen to understand the ways in which Singaporeans think about and enjoy, food."
The Sunday Times, Singapore
This fascinating and insightful volume introduces readers to food as a window to the social and cultural history and geography of Singapore. It demonstrates how the food we consume, the ways in which we acquire and prepare it, the company we keep as we cook and eat, and our preferences and practices are all revealing of a larger economic, social, cultural and political world, both historically and in contemporary times. Readers will be captivated by chapters that deal with the intersections of food and ethnicity, gender and class, food hybridity, innovations and creativity, heritage and change, globalization and localization, and more. This is a must-read for anyone interested in Singapore culture and society.
Автор: Jin Feng Название: Tasting Paradise on Earth: Jiangnan Foodways ISBN: 0295745991 ISBN-13(EAN): 9780295745992 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 4389.00 р. Наличие на складе: Нет в наличии.
Описание:
Preparing and consuming food is an integral part of identity formation, which in contemporary China embodies tension between fast-forward modernization and cultural nostalgia. Jin Feng’s wide-ranging exploration of cities in the Lower Yangzi Delta—or Jiangnan, a region known for its paradisiacal beauty and abundant resources—illustrates how people preserve culinary inheritance while also revamping it for the new millennium.
Throughout Chinese history, food nostalgia has generated cultural currency for individuals. Feng examines literary treatments of Jiangnan foodways from late imperial and twentieth-century China, highlighting the role played by gender and tracing the contemporary metamorphosis of this cultural landscape, with its new platforms for food culture, such as television and the internet. As communities in Jiangnan refashion their regional heritage, culinary arts shine as markers of ethnic and social distinction.
Автор: John E. Staller Название: Andean Foodways ISBN: 3030516288 ISBN-13(EAN): 9783030516284 Издательство: Springer Рейтинг: Цена: 23757.00 р. Наличие на складе: Поставка под заказ.
Описание: This book is intended for periodontal residents and practicing periodontists who wish to incorporate the principles of moderate sedation into daily practice. Comprehensive airway management and rescue skills are then documented in detail so that the patient may be properly managed in the event that the sedation progresses beyond the intended level.
Автор: Jin Feng Название: Tasting Paradise on Earth: Jiangnan Foodways ISBN: 0295745983 ISBN-13(EAN): 9780295745985 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 13794.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Preparing and consuming food is an integral part of identity formation, which in contemporary China embodies tension between fast-forward modernization and cultural nostalgia. Jin Feng’s wide-ranging exploration of cities in the Lower Yangzi Delta—or Jiangnan, a region known for its paradisiacal beauty and abundant resources—illustrates how people preserve culinary inheritance while also revamping it for the new millennium.
Throughout Chinese history, food nostalgia has generated cultural currency for individuals. Feng examines literary treatments of Jiangnan foodways from late imperial and twentieth-century China, highlighting the role played by gender and tracing the contemporary metamorphosis of this cultural landscape, with its new platforms for food culture, such as television and the internet. As communities in Jiangnan refashion their regional heritage, culinary arts shine as markers of ethnic and social distinction.
Название: Urban foodways and communication ISBN: 1442266422 ISBN-13(EAN): 9781442266421 Издательство: Rowman & Littlefield Publishers Рейтинг: Цена: 20275.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Urban Foodways and Communication is a collection of ethnographic case studies that examine urban foodways around the world as forms of human communication and intangible cultural heritage.
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