Three World Cuisines

Author: Ken Albala
Publisher: Rowman Altamira
ISBN: 0759121265
Size: 38.70 MB
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This “living” text provides readers with a solid understanding of the three cuisines that have had the greatest impact on the globe historically. Deep knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today.

Food Health And Culture In Latino Los Angeles

Author: Sarah Portnoy
Publisher: Rowman & Littlefield
ISBN: 1442251301
Size: 32.57 MB
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Food, Health, and Culture in Latino Los Angeles explores the history of Latino cuisine in Los Angeles and the contemporary Latino food scene, one that sharply contrasts with urban Latino neighborhoods where access to affordable, healthy food is a struggle. The study offers solutions such as expanding urban agriculture and legalizing street vendors.

Urban Foodways And Communication

Author: Casey Man Kong Lum
Publisher: Rowman & Littlefield
ISBN: 1442266430
Size: 27.29 MB
Format: PDF, Docs
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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.

Pigs Pork And Heartland Hogs

Author: Cynthia Clampitt
Publisher: Rowman & Littlefield
ISBN: 153811075X
Size: 64.31 MB
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Pigs, Pork, andHeartland Hogs is an engaging celebration of the 12,000-year connection between humans and the world’s most commonly consumed meat: pork. Throughout history, pigs shaped cultures and cuisines. Introduced into the Americas, they changed lives and, in time, helped define the Midwest, reflecting the region’s diversity and abundance.

Food Health And Culture In Latino Los Angeles

Author: Sarah Portnoy
Publisher: Rowman & Littlefield
ISBN: 1442251301
Size: 13.89 MB
Format: PDF, Mobi
View: 2601
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Food, Health, and Culture in Latino Los Angeles explores the history of Latino cuisine in Los Angeles and the contemporary Latino food scene, one that sharply contrasts with urban Latino neighborhoods where access to affordable, healthy food is a struggle. The study offers solutions such as expanding urban agriculture and legalizing street vendors.

Food In The Gilded Age

Author: Robert Dirks
Publisher: Rowman & Littlefield
ISBN: 144224514X
Size: 40.69 MB
Format: PDF, ePub
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The Gilded Age is renowned for a variety of reasons, including its culture of conspicuous consumption among the newly rich. In the domain of food, conspicuous consumption manifested itself in appetites for expensive dishes and lavish dinner parties. These received ample publicity at the time, resulting later on in well-developed historical depictions of upper-class eating habits. This book delves into the eating habits of people of lesser means. Concerning the African American community, the working class, the impoverished, immigrants, and others our historical representations have been relatively superficial. The author changes that by turning to the late nineteenth century’s infant science of nutrition for a look at eating and drinking through the lens of the earliest food consumption studies conducted in the United States. These were undertaken by scientists, mostly chemists, who left their laboratories to observe food consumption in kitchens, dining rooms, and various institutional settings. Their insistence on careful measurement resulted in a substantial body of detailed reports on the eating habits of ordinary people. This work sheds new light on what most Americans were cooking and eating during the Gilded Age.

Prison Food In America

Author: Erika Camplin
Publisher: Rowman & Littlefield
ISBN: 1442253487
Size: 47.67 MB
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America seems presently fascinated by prison culture and the inner workings of what happens behind clinked doors. With TV shows creating binge-watchers of us all, and celebrities piquing public interest as they end up behind bars, Americans seem to enjoy a good gawk at prison life. Each year, more than 1.3 million visitors still trek out to Alcatraz Island, one of the most famous prisons in the world. And why shouldn’t they be curious about prison? We as a nation currently incarcerate more people per capita than any other country, and our prisons are notoriously rough, violent, and overcrowded. At the same time, we love our food, take pictures of it, post it socially, and discuss our foodie favorites. Rarely do we consider the food experiences of those for whom sustenance is more difficult to obtain, particularly those incarcerated, where choice and access is severely limited. Prison food is often everything to prisoners. It is the only marker of time throughout the day. Food becomes commerce in the microeconomies behind prison walls. It is often the only source of pleasure in a monotonous routine. It creates sites of community when prisoners ban together to create recipes, but also becomes a site of discord when issues surrounding fairness and equity arise in the chow hall. Prison Food in America offers a high-level snapshot of the fare offered behind bars, its general guidelines and regulations, fascinating stories about prisoners and food, and the remarkable and varied ways food plays a role in the fabric of prison culture.

The Routledge History Of Food

Author: Carol Helstosky
Publisher: Routledge
ISBN: 1317621131
Size: 54.40 MB
Format: PDF, ePub
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The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history.

Food And Social Media

Author: Signe Rousseau
Publisher: Rowman Altamira
ISBN: 0759120420
Size: 68.80 MB
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Social media has been a factor in the explosion of interest in food and democratization of food criticism, and this book explains and critique the phenomena and key issues in a lively and anecdotal manner that will appeal to scholars and the interested general public alike.

K Oben

Author: Amber M. O'Connor
Publisher: Rowman & Littlefield
ISBN: 1442255269
Size: 60.63 MB
Format: PDF, Mobi
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K’Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which there is archaeological evidence through today’s culinary tourism in the area.