Celebrity Chefs, Food Media and the Politics of Eating, Joanne Hollows
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: Kelsi Matwick; Keri Matwick Название: Food Discourse of Celebrity Chefs of Food Network ISBN: 3030314294 ISBN-13(EAN): 9783030314293 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food Discourse explores a fascinating, yet virtually unexplored research area: the language of food used on television cooking shows. It shows how the discourse of television cooking shows on the American television channel Food Network conveys a pseudo-relationship between the celebrity chef host and viewers.
Название: Eat Up: Food, Appetite and Eating What You Want ISBN: 1781259607 ISBN-13(EAN): 9781781259603 Издательство: Profile Рейтинг: Цена: 1365.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Ruby Tandoh`s radical manifesto takes the guilt out of eating and puts the pleasure back in.
Описание: The chapters in this volume concentrate on the mundane and ordinary eating practices of the everyday, showing how these are linked to change in modern society. The contributors present a collection of systematic empirical results from a unique study based on representative samples of four Nordic populations - Denmark, Finland, Norway and Sweden - conducted at two time points, 15 years apart. The results of this unprecedented longitudinal survey leads the contributors to question many commonly held beliefs about the presumed and feared collapse of the traditional eating habits, family meals, and regular meal patterns. As the social organization of eating is in many ways related to developments in other social institutions such as family, education, and work, chapters provide interesting insights into contemporary society, with key topics selected for scrutiny including gender, food types, diet and health, and cooking practices. Additionally, the chapters highlight changes in the gendering of food practices and signs of increasing informality around meals.
Автор: Van Zweden Sam Название: Eating With My Mouth Open ISBN: 1742236987 ISBN-13(EAN): 9781742236988 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 2633.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: ‘To eat is to build upon our collective story. We use food to say, again and again, who we are.’Eating with My Mouth Open is food writing like you’ve never seen before: honest, brave, and exceptionally tasty. Lyrically written, Sam van Zweden offers a millennial response to classic food writers, revelling in body positivity on Instagram, remembering how Tupperware piled high with sweets can be a symptom of spiralling mental health, dissecting wellness culture and all its flaws, sharing the joys of living in a family of chefs and seeing a history of migration on her dinner plate. Recalling the writing of Lindy West and Roxane Gay, as well as classic food writers M.F.K. Fisher and Brillat-Savarin, Eating with My Mouth Open considers embodiment and the meaning of true nourishment within the broken food system we live in.Not holding back from the struggles of mental illness and difficult conversations about weight and wellbeing, Sam Van Zweden advocates for a body politics that is empowering, productive and meaningful.
Автор: Annemarie Mol Название: Eating in Theory ISBN: 1478010371 ISBN-13(EAN): 9781478010371 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 12534.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: As we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in its turn, affects the wider earthly environment. In Eating in Theory Annemarie Mol takes inspiration from these transformative entanglements to rethink what it is to be human. Drawing on fieldwork at food conferences, research labs, health care facilities, restaurants, and her own kitchen table, Mol reassesses the work of authors such as Hannah Arendt, Maurice Merleau-Ponty, Hans Jonas, and Emmanuel Levinas. They celebrated the allegedly unique capability of humans to rise above their immediate bodily needs. Mol, by contrast, appreciates that as humans we share our fleshy substance with other living beings, whom we cultivate, cut into pieces, transport, prepare, and incorporate—and to whom we leave our excesses. This has far-reaching philosophical consequences. Taking human eating seriously suggests a reappraisal of being as transformative, knowing as entangling, doing as dispersed, and relating as a matter of inescapable dependence.
Автор: Annemarie Mol Название: Eating in Theory ISBN: 1478011416 ISBN-13(EAN): 9781478011415 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 3254.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: As we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in its turn, affects the wider earthly environment. In Eating in Theory Annemarie Mol takes inspiration from these transformative entanglements to rethink what it is to be human. Drawing on fieldwork at food conferences, research labs, health care facilities, restaurants, and her own kitchen table, Mol reassesses the work of authors such as Hannah Arendt, Maurice Merleau-Ponty, Hans Jonas, and Emmanuel Levinas. They celebrated the allegedly unique capability of humans to rise above their immediate bodily needs. Mol, by contrast, appreciates that as humans we share our fleshy substance with other living beings, whom we cultivate, cut into pieces, transport, prepare, and incorporate—and to whom we leave our excesses. This has far-reaching philosophical consequences. Taking human eating seriously suggests a reappraisal of being as transformative, knowing as entangling, doing as dispersed, and relating as a matter of inescapable dependence.
Описание: These sometimes harrowing, frequently funny, and always riveting stories about food and eating under extreme conditions feature the diverse voices of journalists who have reported from dangerous conflict zones around the world during the past twenty years. A profile of the former chef to Kim Jong Il of North Korea describes Kim's exacting standards for gourmet fare, which he gorges himself on while his country starves. A journalist becomes part of the inner circle of an IRA cell thanks to his drinking buddies. And a young, inexperienced female journalist shares mud crab in a foxhole with an equally young Hamid Karzai. Along with tales of deprivation and repression are stories of generosity and pleasure, sometimes overlapping. This memorable collection, introduced and edited by Matt McAllester, is seasoned by tragedy and violence, spiced with humor and good will, and fortified, in McAllester's words, with "a little more humanity than we can usually slip into our newspapers and magazine stories."
Автор: Williams Wyatt Название: Springer Mountain: Meditations on Killing and Eating ISBN: 1469665484 ISBN-13(EAN): 9781469665481 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 3010.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Based on years of investigative reporting, Wyatt Williams offers a powerful look at why we kill animals and why we eat meat. In order to understand why we eat meat, restaurant critic and journalist Wyatt Williams narrates his time spent investigating factory farms, learning to hunt game, working on a slaughterhouse kill floor, and partaking in Indigenous traditions of whale eating in Alaska, while charting the history of meat eating and vegetarianism.
Williams shows how mysteries springing up from everyday experiences can lead us into the big questions of life while examining the irreconcilable differences between humans and animals. Springer Mountain is a thought-provoking work, one that reveals how what we eat tells us who we are.
Автор: Simona De Iulio, Susan Kovacs Название: Food Information, Communication and Education: Eating Knowledge ISBN: 1350162507 ISBN-13(EAN): 9781350162501 Издательство: Bloomsbury Academic Рейтинг: Цена: 14256.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food Information, Communication and Education analyses the role of different media in producing and transforming knowledge about food. ‘Eating knowledge’, or knowledge about food and food practice, is a central theme of cooking classes, the daily press, school textbooks, social media, popular magazines and other media. In addition, a wide variety of actors have taken on the responsibility of informing and educating the public about food, including food producers, advertising agencies, celebrity chefs, teachers, food bloggers and government institutions.
Featuring a range of European case studies, this interdisciplinary collection advances our understanding of the processes of mediatization, circulation and reception of knowledge relating to food within specific social environments. Topics covered include: popularized knowledge about food carried over from past to present; the construction of trustworthy knowledge in today’s food risk society; critical assessment of nutrition education initiatives for children; and political and ideological implications of food information policy and practice.
Автор: Psyche A. Williams-Forson Название: Eating While Black: Food Shaming and Race in America ISBN: 1469668459 ISBN-13(EAN): 9781469668451 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 3511.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Psyche A. Williams-Forson is one of our leading thinkers about food in America. In Eating While Black, she offers her knowledge and experience to illuminate how anti-Black racism operates in the practice and culture of eating. She shows how mass media, nutrition science, economics, and public policy drive entrenched opinions among both Black and non-Black Americans about what is healthful and right to eat. Distorted views of how and what Black people eat are pervasive, bolstering the belief that they must be corrected and regulated. What is at stake is nothing less than whether Americans can learn to embrace nonracist understandings and practices in relation to food.Sustainable culture—what keeps a community alive and thriving—is essential to Black peoples' fight for access and equity, and food is central to this fight. Starkly exposing the rampant shaming and policing around how Black people eat, Williams-Forson contemplates food's role in cultural transmission, belonging, homemaking, and survival. Black people's relationships to food have historically been connected to extreme forms of control and scarcity—as well as to stunning creativity and ingenuity. In advancing dialogue about eating and race, this book urges us to think and talk about food in new ways in order to improve American society on both personal and structural levels.
Автор: Jessica Fanzo Название: Eating Our Way Through the Anthropocene ISBN: 1647691036 ISBN-13(EAN): 9781647691035 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 997.00 р. Наличие на складе: Нет в наличии.
Описание:
Originally delivered as the Stegner Lecture at the 2020 annual symposium of the Wallace Stegner Center for Land, Resources and the Environment, Jessica Fanzo here explores how, in the context of the broad global trends of population growth, climate crisis, and inequitable food availability, food systems need to be re-oriented to ensure they can produce enough food to nourish the world. This re-orientation includes moving toward on-farm sustainable food production practices, decreasing food loss and waste, addressing poverty by creating jobs and decent livelihoods, and providing safe, affordable, and healthy diets for everyone. At the same time, food systems must decrease the pressure on biodiversity loss, conserve land and water resources, minimize air and water pollution, and lower greenhouse gas emissions. This is a lot to ask of an entrenched system.
Food policy is central to changing systems, and bold policies must be applied to accelerate and incentivize economic, societal, and technological transformations towards a more socially just and sustainable global food system. But policy decisions come with synergies, trade-offs, and sometimes unexpected consequences. In a world of uncertainty, we must seek global solutions to human and planetary health.
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