This volume offers students, scholars and all those interested in food-related research a one-stop, easy-to-use reference guide. Each article includes a brief history of food research within a discipline or on a particular topic, a discussion of research methodologies and ideological or theoretical positions for research.
This volume offers students, scholars and all those interested in food-related research a one-stop, easy-to-use reference guide. Each article includes...
From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been--and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume "Food Cultures of the World Encyclopedia" covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what...
From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been--and maybe even where we're going. Filled with succ...
There's something about the idea of munching on a nice leg o' man that makes everyone want to be a comedian. We use jokes to hide anxiety about touchy subjects, of course, but it's more than nervous laughter. People like to discuss eating people--once someone else brings up the subject. William Bueller Seabrook, a man who acquired more firsthand knowledge about the fundamental facts of cannibalism than most of the civilized people who talk about it, wrote about cannibals in 1931, 'Even aside from their delightful humorous aspect they are a highly interesting and wholly legitimate subject,...
There's something about the idea of munching on a nice leg o' man that makes everyone want to be a comedian. We use jokes to hide anxiety about touchy...
Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection of food and faith from the fourteenth to the twenty-first century, charting the complex relationship among religious eating habits and politics, culture, and social structure. Theoretically rich and full of engaging portraits, essays consider the rise of food buying and consumerism in the...
Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread,...
Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection of food and faith from the fourteenth to the twenty-first century, charting the complex relationship among religious eating habits and politics, culture, and social structure. Theoretically rich and full of engaging portraits, essays consider the rise of food buying and consumerism in the...
Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread,...
With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent.
This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Offering a solid introduction to each period with extensive commentary and suggestions for interpretive strategies, this reader provides extracts undigested, for the student who needs...
With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collecti...
With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent.
This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Offering a solid introduction to each period with extensive commentary and suggestions for interpretive strategies, this reader provides extracts undigested, for the student who needs...
With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collecti...
From almonds and pecans to pistachios, cashews, and macadamias, nuts are as basic as food getsjust pop them out of the shell and into your mouth. The original health food, the vitamin-packed nut is now used industrially, in confectionary, and in all sorts of cooking. The first book to tell the full story of how nuts came to be in almost everything, Nutstakes readers on a gastronomic, botanical, and cultural tour of the world. Tracking these fruits and seeds through cultivation, harvesting, processing, and consumptionor non-consumption, in the case of those with nut...
From almonds and pecans to pistachios, cashews, and macadamias, nuts are as basic as food getsjust pop them out of the shell and into your mouth. The ...
Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and students are rushing into classes and formal degree programs focused on food.
Introduced by the editor and including original articles by over thirty leading food scholars from around the world, the Routledge International Handbook of Food Studies offers students, scholars and all those interested in food-related...
Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Schola...
Almost universally, "dinner" is a key meal in most countries around the world, whether it be a simple dish of rice and beans, a slice of pizza on the go, or a multi-course formal meal. What do the specifics of how a meal is eaten by hand instead of with utensils, for example say about a specific culture? This fascinating one-volume reference guide examines all aspects of dinner in international settings, enabling insightful cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits.
Some 50 countries are covered in chapters...
Almost universally, "dinner" is a key meal in most countries around the world, whether it be a simple dish of rice and beans, a slice of pizza on t...
![Food Cultures of the World Encyclopedia [4 Volumes] Ken Albala 9780313376269 Greenwood](/9780313376269_food_cultures_of_the_world_encyclopedia_4_volumes.jpg "Food Cultures of the World Encyclopedia [4 Volumes]")
