Food and Culture

cultural knowledge and intuition . Sometimes this serves to her advantage , especially in a progressive technological era when the effects of food consumption and food preservation practices on health are often determined after the fact ...

Food and Culture

This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices.

The emergence of a new nordic food culture

The Ministers for Fisheries, Agriculture, Forestry, and Food discussed the possibilities for developing a joint initiative on Nordic food and food culture – “New Nordic Food” – at their meeting on 30 June 2005 in Århus.

The emergence of a new nordic food culture

New Nordic Food (NNF), based on the New Nordic Kitchen Manifest, has strived in the last eight years to raise the profile of the Nordic cuisine and the meal experience both in the Nordic Region and internationally. Since the signing of the kitchen manifest, New Nordic Food has evolved into a Nordic social movement. Today, the challenge lies in taking that movement to a new level, so that the Nordic Region can become one of the most outstanding and innovative food regions in the world.

Food Culture

This last step is crucial in determining the significance and meanings of those food habits. Meanwhile, researchers need to be aware of their own cultural and personal perspectives. Questions commonly arise after an ethnography or ...

Food Culture

This volume offers a comprehensive guide to methods used in the sociocultural, linguistic and historical research of food use. This volume is unique in offering food-related research methods from multiple academic disciplines, and includes methods that bridge disciplines to provide a thorough review of best practices. In each chapter, a case study from the author's own work is to illustrate why the methods were adopted in that particular case along with abundant additional resources to further develop and explore the methods.

Food and Culture

This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour.

Food and Culture

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]

Jewish American Food Culture

CULTURAL STUDIES OF FOOD There are other Jewish food books that contain recipes; however, they are not cookbooks but are rather historical or cultural studies of foo d and culture. David Kraemer's Jewish Eating and Identity through the ...

Jewish American Food Culture

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 and Nutrition

The children whom I saw in schools knew exactly what to say when asked to describe a nutritious diet: they could recite the food guide and list rich sources of vitamins and minerals; but none of this intellectual knowledge was reflected in ...

Food and Nutrition

As someone who was trained in the clinical sdentific tradition it took me several years to start to appreciate that food was more than a collection of nutrients, and that most people did not make their choices of what to eat on the biologically rational basis of nutritional composition. This realiza tion helped tobring me to an understanding of why people didn't always eat what (I believed) was good for them, and why the patients I had seen in hospital as often as not had failed to follow the dietary advice I had so confidently given. When I entered the field of health education I quickly discovered the farnaus World Health Organization definition of health as being a state of complete physical, mental and social well-being, and not merely the absence of disease. Health was a triangle -and I had been guilty of virtu ally ignoring two sides of that triangle. As I became involved in practical nutrition education initiatives the deficiencies of an approach based on giving information about nutrition and physical health became more and more apparent. The children whom I saw in schools knew exactly what to say when asked to describe a nutritious diet: they could recite the food guide and list rich sources of vitamins and minerals; but none of this intellectual knowledge was reflected in their own actual eating habits.

Food Culture in Great Britain

Food has not , on the whole , been valued as an aspect of wider British culture in recent times . Attitudes toward it sometimes suggested it was considered a painful necessity . Well into the 1950s , plainness in food was seen as a ...

Food Culture in Great Britain

Presents an overview of the role of cuisine in English culture, including a food history, ingredients, cooking techniques, regional differences, and food for celebrations.

Food Culture in China

The food was set out before them on tables or on tablecloths placed there for the food . Weather and other factors impacted that practice . With places more readily available now , fewer events are held outdoors .

Food Culture in China

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.

Food Culture in the Pacific Islands

But not all the foods that are considered to compromise good health are imported. Islanders have a fondness for fat-rich foods, and pork fat and coconut ... In this sense, the place of food in culture is uncomplicated by expert advice.

Food Culture in the Pacific Islands

Offers individual volumes on a country or regional cuisine for which information is most in demand. These are idel for country studies for student assignments and for enhancing a foodie's cultural knowledge.

Food Agri Culture and Tourism

Food is an important economic and cultural resource offering tangible benefits for tourism. However it is essential that people involved in this activity are effective in delivering an authentic food experience to an increasingly aware ...

Food  Agri Culture and Tourism

This book will be a valuable source of information for those concerned with rural and farm tourism, sustainable tourism and the marketing of "Calibri">local gastronomy. It presents cases with an international and interdisciplinary approach in order to provide ideas for strategic perspectives in tourism studies. Furthermore, for the first time the complex fields of rural and food tourism are examined from an international (Italy and Germany) viewpoint. This book explores ways in which gastronomical heritage (i.e., regional food, organic food) can be incorporated in rural tourism (above all farm tourism) and development policies as well as in new avenues of research e.g., sensory marketing, online marketing) in order to enhance sustainable practices both in the tourism and in the agri-food sector. Overall, the book presents an overview of benchmark practices for professionals (associations of rural tourism, farmers, etc.), while offering scholars a well-founded source to refer to in order to gain up-to-date insights into the state of the art of studies on rural and food tourism.

Asian Cuisines

This compact volume will be valuable in food studies programs and fills a unique spot on the shelf of anyone who loves to explore the meanings and flavors of world cuisines.

Asian Cuisines

Sushi, kimchi, baklava, and tofu once seemed exotic. These Asian foods have made their way around the world. But how representative are they of their home cuisines? Asian Cuisines: Food Culture from East Asia to Turkey and Afghanistan covers the food history, food culture, and food science of the world’s largest and most diverse continent, not only East, Southeast, and South Asia, but also Central and West Asia, including the countries that straddle Asia and the Middle East. Contributors to Asian Cuisines include renowned scholars E. N. Anderson, Paul D. Buell, and Darra Goldstein. A glossary provides a quick overview of culinary terms specific to the cuisines. Chapters discuss local ingredients and dishes, and look at the connection between food and social, political, economic, and cultural developments. Each article comes with an easy-to-make recipe to give readers a taste of more than a dozen tantalizing and varied cuisines. This compact volume will be valuable in food studies programs and fills a unique spot on the shelf of anyone who loves to explore the meanings and flavors of world cuisines.

The Food Movement Culture and Religion

The idea that cultures are systems in which “every custom, material object, idea and belief fulfills some vital function, ... In any significant sense cuisines and cultures come in tandem.4 In contrast to Pollan, Slow Food, according to ...

The Food Movement  Culture  and Religion

This book explores the cultural and religious politics of the contemporary food movement, starting from the example of Jewish foodies, their zeal for pig (forbidden by Jewish law), and their talk about why ignoring traditional precepts around food is desirable. Focusing on the work of Michael Pollan, Jonathan Schorsch questions the modernist, materialist, and rationalist worldview of many foodies and discusses their lack of attention to culture, tradition, and religion.

Food in American Culture and Literature

Food. as. Regional. Culture. Food is a significant component of regional cultures as well as national cultures. Regional cuisine creates a regional identity among people who consume the same food. Piatti-Farnell remarks that through ...

Food in American Culture and Literature

Carving a unique space within the burgeoning field of food studies, the essays gathered in this volume position themselves at a variety of flashpoints along the spectrum of cultural and literary analysis. While some remain firmly entrenched in traditional genre analysis, some extend toward history and sociology, giving this collection a multifaceted perspective. The finest of these essays stand as cultural critiques, forcing the reader to consider what food means (and will mean) in the United States.

A History Of Food Culture In China

China is an important nation with a long history of food culture. Food consequently has become an essential part of Chinese culture. Over time, in the thousands of years since the Xia, Shang and Zhou Dynasties, the Chinese nation ...

A History Of Food Culture In China

Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking.China is a nation with a long history of food culture, and food has become an essential part of Chinese culture.This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food.Published by SCPG Publishing Corporation and distributed by World Scientific for all markets except China

Food Culture in Scandinavia

This book is about food culture in four Scandinavian countries: Denmark, Iceland, Norway, and Sweden. Finland is left out, partly because of the difficulty with sources, as most of them are in Finnish, a language very different from the ...

Food Culture in Scandinavia

The food cultures of Scandinavian countries are similar in important ways but also have many different traditions because of variations in geography and climate and unique social, cultural and political history. Food Culture in Scandinavia covers Denmark, Norway, Sweden, and Iceland's unique and common foodways, all in the context of significant recent changes. This is the most exhaustive overview available in English with all the latest insight. Students writing country reports and food mavens get the up-to-date scoop from an insider on how Scandinavians eat and live. Readers see how everyday food habits are quickly changing in Scandinavia, mostly in urban areas and among the younger generation. The trends are shown to stem from Scandinavians travelling more, Americanization and globalization, new immigrants bringing their cuisines, classic national and regional products being revitalized, high-end restaurants for the new business elite springing up, and a growing interest in healthful and organic food. The Historical Overview chapter lays the groundwork to understand the evolution from the traditional Scandinavian fare—fish, porridge, bread, milk. A chapter on major foods and ingredients elaborates on these staples and more and updates their use. In the Cooking chapter, the new gender dynamics are discussed in terms of who is shopping and cooking and especially the impact of the supermarket. Typical Meals discusses the mainstays for daily fare and notes the biggest changes in the choices of pizza and fast food for youth. Eating out in Scandinavia is becoming more common, and Chapter 5 highlights the growing options for casual family meals out, business and school lunches, as well as take-out food and more. The Special Occasions chapter illuminates the major events in the calendar, especially the magical Christmas time plus the famous seasonal fests such as Midsummer in Sweden and life-cycle events such as weddings, where innovation is expected. A final chapter on diet and health emphasizes the familiar health concerns related to diets too high in fat and sugar and too low in vegetables and fruit. A timeline, selected bibliography, illustrations, and classic recipes complement the narrative.

Food Culture in Germany

Germany as a nation has grown up, and Germans are now able to explore and ac- knowledge their cultural identity, the soil on which they live, the food that grows and is produced around them. For some years now, traditional dishes have ...

Food Culture in Germany

The grown-up Germany of today is able to explore its cultural identity, including its food culture. For some years now, German food has seen a return to regionalism, and beloved traditional dishes have been rediscovered and revived, counteracting to some extent the effects of globalization and industrialization. As well, a host of new culinary traditions brought in with new immigrants makes for an exciting food scene. Food Culture in Germany, written by a native Berliner, is destined to become a classic as the best source in English for a thorough and up-to-date understanding of Germans and their food—the history, foodstuffs, cooking, special occasions, lifestyle eating habits, and diet and health. The Historical Overview chapter takes the reader on a culinary tour from ancient times through the Holy Roman Empire to the Lebensraum of Hitler and on to reunification of the two Germanys until today's return to normalcy. Chapter 2, Major Foods and Ingredients, highlights the classic German staples. Chapter 3, Cooking, discusses the family and gender dynamics plus cooking techniques and utensils, the German kitchen, and the professional chef as media figure phenomenon. The Typical Meals chapter gives an in-depth insider's look at how and what Germans eat today. Chapter 5, Eating Out, describes the wide range of opportunities for eating out, from grabbing Currywurst on the street, to lunching in office and school cafeterias, to meeting friends for coffee and cake at the Konditerei. German holidays and special occasions are elaborated on in the context of more secular and younger influences in Chapter 6. Chapter 7 covers the German diet and the strong interest in health in the country, with its holistic roots. Food safety, a big topic in Europe today, is also discussed at length. An introduction, chronology, glossary, resource guide, selected bibliography, and illustrations complete this outstanding resource.

Food Culture in Japan

This timely book satisfies the new interest and taste for Japanese food, providing information on foodstuffs, cooking styles, etiquette, and more.

Food Culture in Japan

This timely book satisfies the new interest and taste for Japanese food, providing information on foodstuffs, cooking styles, etiquette, and more.

Food Culture and Survival in an African City

For Hannerz it is all about the present-day, worldwide processes fostering cultural mixing or “creolization” and the place ... to food provisioning not only facilitated my understanding of the close associations between food, culture, ...

Food  Culture  and Survival in an African City

A rich ethnographic portrait of food-provisioning processes in a contemporary African city, offering valuable lessons about the powerful roles of gender, migration, exchange, sex, and charity in food acquisition. Based on anthropologist Karen Coen Flynn's study of Mwanza, Tanzania, this work draws on the personal accounts of over 350 market vendors, low, middle and high-income consumers, urban farmers as well as those, including children, who live on the streets. This strikingly original work offers interdisciplinary appeal to a broad audience of both students and professionals interested in anthropology, African studies, urban studies, gender studies and development economics.

Nature Culture and Food in Monsoon Asia

Accordingly, we introduced a multifaceted framework that can consider not just the connections between agriculture and the natural environment, and the connections between dietary habits and food cultures on the one hand and the natural ...

Nature  Culture  and Food in Monsoon Asia

The giant Asian monsoon has formed a diverse climate and natural environment. The Asian monsoon climate manifests itself in manifold ways depending not just on the latitude or altitude of an area but also on physical conditions such as topography and vegetation and even the size of its human population. Likewise, the livelihoods of people in the affected area are diverse. This book focuses on nature and agriculture, food, and climate and culture as an excellent framework for understanding the relationship between humans and the environment in complex Monsoon Asia. Through the discussions in this book, what the authors have sought to demonstrate is that the livelihoods in Monsoon Asia demonstrate unique forms in a limited environment, while the Asian monsoon climate has one of the largest movements of any natural phenomenon on a macroscopic scale. These manifest forms are diverse both on a time scale and on a spatial scale and are extremely diversified in limited regions. Such diversity is not only due just to the effects of the natural environment but also results from social and cultural forces. In this area of Monsoon Asia, traditional and religious social norms are becoming entangled with “new” economic and political norms brought in from the outside world by globalization.

Food Culture in Central America

To illustrate the regional character of Central American food culture, a menu of representative meals follows the idealized pattern described. The Highlands Approximately 30 million people live in the Central American highlands, ...

Food Culture in Central America

This entry in the Food Culture around the World series helps those in the United States understand the new immigrants from Central America who have brought their food cultures with them. • Photographs • Maps • An extensive glossary • A resource guide • A selected bibliography to facilitate further research