Автор: Lianos Ioannis, Ivanov Alexey, Davis Dennis Название: Global Food Value Chains and Competition Law ISBN: 1108429491 ISBN-13(EAN): 9781108429498 Издательство: Cambridge Academ Рейтинг: Цена: 15682.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The idea of a chain of production that straddles the boundaries of national states is central to understanding the workings of the global economy; this book focuses on how a range of countries at different stages of development and regulatory capability deal with the regulation of food production and distribution.
Автор: Evans Joshua, Nordic Food Lab, Flore Roberto Название: On Eating Insects: Essays, Stories and Recipes ISBN: 0714873349 ISBN-13(EAN): 9780714873343 Издательство: Phaidon Press Ltd. Рейтинг: Цена: 6328.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A compelling first-hand look at one of today`s most fascinating food trends - the practice of cooking with and eating insects
Автор: Lummel Название: Food and the City in Europe since 1800 ISBN: 1138274194 ISBN-13(EAN): 9781138274198 Издательство: Taylor&Francis Рейтинг: Цена: 7961.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This fascinating volume examines the impact that rapid urbanization has had upon diets and food systems throughout Western Europe over the past two centuries. Bringing together studies from across the continent, it stresses the fundamental links between key changes in European social history and food systems, food cultures and food politics.
Название: Cities and Agriculture ISBN: 1138860581 ISBN-13(EAN): 9781138860582 Издательство: Taylor&Francis Рейтинг: Цена: 20671.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This volume presents experience and evidence based "state of the art" chapters on the key dimensions and challenges of urban food systems and types of intra- and peri- urban agriculture.
Автор: Martin, George Название: Urban Food Production for Ecosocialism ISBN: 0367674173 ISBN-13(EAN): 9780367674175 Издательство: Taylor&Francis Рейтинг: Цена: 22202.00 р. Наличие на складе: Поставка под заказ.
Автор: Smith Andrew F. Название: Savoring Gotham: A Food Lover`s Companion to New York City ISBN: 0199397023 ISBN-13(EAN): 9780199397020 Издательство: Oxford Academ Рейтинг: Цена: 4592.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: From the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later, to Greek diners in the city that are arguably not diners at all, this is the first A-Z reference work to take a broad and historically-informed approach to NYC food and drink.
Автор: Broomfield Andrea L. Название: Kansas City: A Food Biography ISBN: 1442232889 ISBN-13(EAN): 9781442232884 Издательство: Rowman & Littlefield Publishers Рейтинг: Цена: 8659.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Barbecue, fried chicken, chili, and steak: these foods immediately call to mind Kansas City`s reputation for fantastic cuisine. This food biography tells the story of how geography, politics, arts, race, and culture came together to create these iconic foods and fuel a Kansas City food renaissance that is now finding renewed popularity and acclaim.
Автор: Carole Counihan, Susanne Hojlund Название: Making Taste Public: Ethnographies of Food and the Senses ISBN: 135005268X ISBN-13(EAN): 9781350052680 Издательство: Bloomsbury Academic Рейтинг: Цена: 19008.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Making Taste Public takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne H jlund ask how these differences are generated. The editors have compiled 14 chapters to show how specific influences become a part of our sensorial apparatus and identity through shared experiences of making, eating, and talking about food.
Using case studies from Asia, Europe and America, the book presents a theory of how taste is made public through everyday practices. The authors are exploring how place, production methods and cooking techniques create tastes. They discuss the criteria determining good and bad tastes, and how tastes and memories evolve over time. Subjects such as how values can be embedded in taste, and the role of taste education in food movements, homes, and schools are explored. The different chapters examine definitions and mobilizations of taste in different institutions, public places, and regions around the world to reveal ethnographic understandings of how people learn, experience, and share taste.
With contributions spanning the Solomon Islands, Denmark, Japan, Canada, France, the USA, and Italy, Making Taste Public is a fascinating account of how our sense of taste is continuously shaped and re-shaped in relation to social and cultural context, societal and environmental premises. The book will interest anyone studying anthropology, sociology, food studies, sensory studies and human geography.
Автор: Tsoulfidis, Lefteris Название: Food History ISBN: 1032006382 ISBN-13(EAN): 9781032006383 Издательство: Taylor&Francis Рейтинг: Цена: 6123.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book elevates the senses to a central role in the study of food history as the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. It is ideal for scholars of food history, studies and culture, as well as social and cultural historians.
Название: Making taste public ISBN: 1350152080 ISBN-13(EAN): 9781350152083 Издательство: Bloomsbury Academic Рейтинг: Цена: 5226.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Making Taste Public takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne H jlund ask how these differences are generated. The editors have compiled 14 chapters to show how specific influences become a part of our sensorial apparatus and identity through shared experiences of making, eating, and talking about food.
Using case studies from Asia, Europe and America, the book presents a theory of how taste is made public through everyday practices. The authors are exploring how place, production methods and cooking techniques create tastes. They discuss the criteria determining good and bad tastes, and how tastes and memories evolve over time. Subjects such as how values can be embedded in taste, and the role of taste education in food movements, homes, and schools are explored. The different chapters examine definitions and mobilizations of taste in different institutions, public places, and regions around the world to reveal ethnographic understandings of how people learn, experience, and share taste.
With contributions spanning the Solomon Islands, Denmark, Japan, Canada, France, the USA, and Italy, Making Taste Public is a fascinating account of how our sense of taste is continuously shaped and re-shaped in relation to social and cultural context, societal and environmental premises. The book will interest anyone studying anthropology, sociology, food studies, sensory studies and human geography.
Название: Food history ISBN: 036751558X ISBN-13(EAN): 9780367515584 Издательство: Taylor&Francis Рейтинг: Цена: 22202.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This pioneering book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste.Eating is a sensual experience. Every day and at every meal the senses of smell, touch, sight, hearing, and taste are engaged in the acts of preparation and consumption. And yet these bodily acts are ephemeral; their imprint upon the source material of history is vestigial. Hitherto historians have shown little interest in the senses beyond taste, and this book fills that research gap. Four dimensions are treated:• Words, Symbols and Uses: Describing the Senses – an investigation of how specific vocabularies for food are developed.• Industrializing the Senses – an analysis of the fundamental change in the sensory qualities of foods under the pressure of industrialization and economic forces outside the control of the household and the artisan producer.• Nationhood and the Senses – an exploration of how the combination of the senses and food play into how nations saw themselves, and how food was a signature of how political ideologies played out in practical, everyday terms.• Food Senses and Globalization – an examination of links between food, the senses, and the idea of international significance. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians.Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians.
Автор: Steward, Jill Название: The City and the Senses ISBN: 0754605140 ISBN-13(EAN): 9780754605140 Издательство: Taylor&Francis Рейтинг: Цена: 22202.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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