This volume brings together a group of scholars to consider the rituals of eating together in the Byzantine world, the material culture of Byzantine food and wine consumption, and the transport and exchange of agricultural products. The contributors present food in nearly every conceivable guise, ranging from its rhetorical uses - food as a metaphor for redemption; food as politics; eating as a vice, abstinence as a virtue - to more practical applications such as the preparation of food, processing it, preserving it, and selling it abroad. We learn how the Byzantines viewed their diet, and how others - including, surprisingly, the Chinese - viewed it. Some consider the protocols of eating in a monastery, of dining in the palace, or of roughing it on a picnic or military campaign; others examine what serving dishes and utensils were in use in the dining room and how this changed over time. Throughout, the terminology of eating - and especially some of the more problematic terms - is explored. The chapters expand on papers presented at the 37th Annual Spring Symposium of Byzantine Studies, held at the University of Birmingham under the auspices of the Society for the Promotion of Byzantine Studies, in honour of Professor A.A.M. Bryer, a fitting tribute for the man who first told the world about Byzantine agricultural implements.

Beignets, Po' Boys, gumbo, jambalaya, Antoine's. New Orleans' celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts by describing the indigenous population and material resources, then reveals the contributions of the immigrant populations, delves into markets and local food companies, and finally discusses famous restaurants, drinking culture, cooking at home and cookbooks, and signature foods dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.

This delicious anthology of primary texts brings together the major English and French nineteenth-century writings on the arts and pleasures of the table. With the invention of the restaurant and a public scene of dining after the French Revolution, gastronomy emerged as a distinct genre of writing, treating food with philosophical significance. Romantic Gourmand recognizes that more goes into the making of a good meal than food itself, and they transformed dining into a fine art and a medium for self-expression. This excellent book examines the theories of ettiquette and food connoisseruship and how it became the foundation for our modern food culture with gourmet magazines, reviews and televized cuisine. Presenting texts, some of which appear in English for the fitst time, Diane Gigante's looks at the French genius behind modern gastronomy, essays include: Grimod de la Reyniere; Jean-Anthelme Brillat-Savarin's Physiology of Tast; Alexandre Dumas' Dictionary of Cuisine; Charles Lamb's Dissertation on Roast Pig; William Thackeray's Dinner-Giving Snobs; lesser-known works by pseudonymous authors such as Launcelot Sturgeon and Dick Humelbergius Secundus. with an intereste in, the history of food.

This delicious anthology of primary texts brings together the major English and French nineteenth-century writings on the arts and pleasures of the table. With the invention of the restaurant and a public scene of dining after the French Revolution, gastronomy emerged as a distinct genre of writing, treating food with philosophical significance. Romantic Gourmand recognizes that more goes into the making of a good meal than food itself, and they transformed dining into a fine art and a medium for self-expression. This excellent book examines the theories of ettiquette and food connoisseruship and how it became the foundation for our modern food culture with gourmet magazines, reviews and televized cuisine. Presenting texts, some of which appear in English for the first time, Diane Gigante's looks at the French genius behind modern gastronomy, essays include: Grimod de la Reyniere; Jean-Anthelme Brillat-Savarin's Physiology of Tast; Alexandre Dumas' Dictionary of Cuisine; Charles Lamb's Dissertation on Roast Pig; William Thackeray's Dinner-Giving Snobs; and lesser-known works by pseudonymous authors such as Launcelot Sturgeon and Dick Humelbergius Secundus. with an intereste in, the history of food.

Find Your Recipe for Bird Watching SuccessA few minutes in the kitchen can become hours of bird watching fun. Take birding to another level by creating unique dishes especially for backyard birds. This creative cookbook turns bird food into a banana split, cupcake, pie, and even tree ornaments. Each dish is perfect to tackle alone or with the whole family. Inside You'll Find 26 recipes to attract the birds you want to see Ingredients that appeal to 70+ bird species, including "hard-to-get" birds Tips on selecting the right ingredients for the right birds A handy chart that shows which birds dine on each dish BONUS: Tips for cooking with kids, wildlife research projects, and a bird-identification section See more birds and make birding even more interactive. Invite everybirdy to your yard with a banquet of nutritious, homemade foods.

"Let me take you on a stroll through the streets of multicultural Penang and show you the heritage street food I grew up eating; the food I long for most when I am away from home". PENANG MAKAN is infused with little tales of life on the island and shines the spotlight on its famous hawker culture and authentic street food recipes. Featuring over 50 recipes from Asia's most diverse street food city -- from wok hei-flavoured char kuay teow and spicy coconut broth curry mee to thirst quenching pink ais tingkap and much more, these recipes will transport you from your kitchen to my island food paradise. In the book, Dayana shares personal childhood memories of growing up on a little island -- Penang in Malaysia and offers tried and tested recipes of famous street food from her hometown in an approachable way. Dayana has gathered over 50 recipes of local favourites and added little personal touches that she now, wants to share with you.

Dining with the Rich and Royal is a marvelous journey into the gastronomic peccadilloes of the great, the good, and the not-so-good. When the world is at your feet, what is on your table? Dining with the Rich and Royal serves up the glamour of the jet set on a plate, from the silver spoon to the last Kleenex wipe. We follow the food adventures of Hilton, Hefner, and Howard Hughes; the great transatlantic dynasties: Onassis, the Vanderbilts, the Astors and the Rothschilds. Royals watchers and history twitchers will find out the effect of too many fairy feasts on Ludwig of Bavaria; how Hirohito and Ibn Saud tasted East-Meets-West diplomacy. Would you try the cake that killed Rasputin or suck on a suicide sweet with Antony and Cleo? Was it sex or raspberry souffle that won Mrs. Simpson a king's heart? It's all here: a succession of abdications, executions, revolutions, coronations, tales of toothache and posh picnics spiced with the odd military coup or two. Mind your manners now.

What and how we eat are two of the most persistent choices we face in everyday life. Whatever we decide on though, and however mundane our decisions may seem, they will be inscribed with information both about ourselves and about our positions in the world around us. Yet, food has only recently become a significant and coherent area of inquiry for cultural studies and the social sciences.
Food and Cultural Studies re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as diverse as food and nation, the gendering of eating in, the phenomenon of TV chefs, the ethics of vegetarianism and food, risk and moral panics.

What and how we eat are two of the most persistent choices we face in everyday life. Whatever we decide on though, and however mundane our decisions may seem, they will be inscribed with information both about ourselves and about our positions in the world around us. Yet, food has only recently become a significant and coherent area of inquiry for cultural studies and the social sciences.
Food and Cultural Studies re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as diverse as food and nation, the gendering of eating in, the phenomenon of TV chefs, the ethics of vegetarianism and food, risk and moral panics.
This book will be fascinating reading for students and academics studying both consumption and cultural studies more broadly.

Renowned food scholar Carole Counihan serves up a delicious narrative about family and food in twentieth-century Florence. By looking at how family, and especially gender relations, have changed in Florence since the ending of World War II and continuing to an examination of current food practices today, Around the Tuscan Table offers a portrait of the changing nature of modern life as exemplified through food. How food is produced, distributed, and consumed speaks volumes about a given culture, and this compelling and artfully narrated book aims to preserve, propagate, and interpret Florentines' world-renowned cuisine and culture. At the market, in the kitchen, and around the table, Counihan gives readers a taste of everyday life in this region of Italy: how eating together unites the family; how the production of food is gendered; how food is a key tool of socialization, and how culture forms aesthetic tastes.

Originally published in 1825, Physiology of Taste is a culinary masterpiece that gives insight into the history and practice of eating, both together and alone. The author uses a unique storytelling style to detail the sensual art of fine dining. Jean Anthelme Brillat-Savarin believes that what you eat is a reflection of who you are. Through years of observation and study, he created a book detailing the art and science of food. He takes a philosophical approach that applies common epicurean ideas. He discusses the influence of taste and smell, as well as the power of flavor. Through anecdotes and essays, the author explores the principles of gastronomy and the hierarchy of foods within a diet. Many of the book's musings are still relevant and maintain their value in the modern world. Jean Anthelme Brillat-Savarin understood the critical impact of food on the body and mind. With Physiology of Taste, he illustrates the effects of cooking and consuming a meal. Eating is a social convention that's also essential to survival. It's an artform and science that can resonate with all. With an eye-catching new cover, and professionally typeset manuscript, this edition of Physiology of Taste is both modern and readable.

The Campout Card Deck is a user - friendly guide to creating a next - level camping experience. From the IACP Award - winning authors of The Picnic, this card deck gives easy - to - digest and inspiring tips and tricks for leaving civilization behind and dining under the stars, including how to find a suitable campsite and build a campfire plus how to keep it going, activities like Stargazing for City Slickers and 5 Fantastic Car Games, and delicious recipes for toasty pudgie pies, backcountry breakfast boards, s'mores, hot dogs, and more. Adapted from Artisan's popular The Campout Cookbook, this card deck is the perfect gift for the camp - curious and a beautiful, user-friendly guide for anyone looking to craft the ultimate camping adventure.

Along with basic practical reasons, our practices concerning food and drink are driven by context and environment, belief and convention, aspiration and desire to display - in short, by culture. Similarly, culture guides how tourism is used and operates. This book examines food and drink tourism, as it is now and is likely to develop, through a cultural 'lens'. It asks: what is food and drink tourism, and why have food and drink provisions and information points become tourist destinations in their own right, rather than remaining among a number of tourism features and components? While it offers a range of international examples, the main focus is on food and drink tourism in the UK. What with the current diversification of tourism in rural areas, the increased popularity of this type of tourism in the UK, the series of BSE, vCJD and foot and mouth crises in British food production, and the cultural and ethnic fusion in British towns and cities, it makes a particularly rich place in which to explore this subject. The author concludes that the future of food and drink tourism lies in diversity and distinctiveness. In an era of globalisation, there is a particular desire to enjoy varied, rather than mono-cultural ambiance and experience. She also notes that there is an immediacy of gratification in food and drink consumption which has become a general requirement of contemporary society.

Cheese puffs. Coffee. Sunscreen. Vapes. Hand sanitiser. George Zaidan reveals the weird science behind everyday items that may or may not kill you, depending on whom you ask. If you want easy answers, this book is not for you. But if you're curious which health studies to trust, what dense scientific jargon really means, and how to make better choices when it comes to food and health - dive right in! Zaidan makes chemistry more fun than potions class as he reveals exactly what science can (and can't) tell us about the packaged ingredients we buy in the supermarket. He demystifies the ingredients of life and death - and explains how we know whether something is good or bad for you - in exquisite, hilarious detail at breakneck speed. PRAISE FOR INGREDIENTS 'If you ever thought that chemistry might be really interesting (it is), but your eyes glazed over in high school chem class, this is the book for you. George Zaidan will keep you laughing out loud as he shares the wonders of our most useful, practical science, with brilliant analogies that even an 11-year old can understand.' Daniel J. Levitin, author of Successful Aging and This is Your Brain on Music 'If you crossed Bill Nye with Stephen Colbert, you'd get George Zaidan. Ingredients is a masterful piece of science writing.' Daniel H. Pink, author of When and Drive 'Ingredients lifts the film from our eyes with humour and reassurance.' Hank Green, author of An Absolutely Remarkable Thing 'At last, a book on nutrition that tries to make you understand how little we know instead of offering blanket prognostications. If instead of a simple solution, you want a guide to how to think about health, this is it.' Zach and Kelly Weinersmith, New York Times best-selling authors of Soonish 'Ingredients, is everything that should lead you to expect: funny, edgy, fascinating, dismaying, reassuring, and overall just incredibly smart.' Deborah Blum, Pulitzer prize-winning author of The Poison Squad 'You should buy Ingredients because it teaches you how to think better - like a smart, informed, and wickedly funny scientist.' Sam Kean, author of The Disappearing Spoon 'Omfg this book is FABULOUS! It's hilarious, insightful, sassy, and reassuring. A delightful roller-coaster of science communication.' Kallie Moore, Co-host of PBS Eons

A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine--now with all-new, never-before-published material

This title is part social history, part personal memoir. It is the story of the 1960s era when a small group of Italian immigrants, led by Mario and Franco and all connected to each other, introduced Britain to authentic Italian cooking and to the 'Trattoria style' which transformed our food and restaurant culture.

Learn how to make meals that are out of this world with this indispensable guide to the food of the stars! Perfect for every fan, this updated edition of The Star Trek Cookbook from the New York Times bestselling author comes with brand-new and delicious recipes, tantalizing visuals, and easy-to-follow instructions and advice to make the best foods from the future. With all-new recipes right beside timeless classics, food stylist and New York Times bestselling author Chelsea Monroe-Cassel's reimagining of The Star Trek Cookbook presents a visual feast along with complete guides on favorite foods from across Star Trek, adapted for easy use in 21st-century kitchens. Themed as a Starfleet-sponsored collection of recipes from across multiple quadrants and cultures, and intended to foster better understanding of different species from a human perspective with its Earth-centric ingredients, this must-have cookbook embraces the best of Star Trek and its core message of hope, acceptance, and exploration in the spirit of gastrodiplomacy.

First published in 1984, This work is a cross-cultural study of the moral and social meaning of food. It is a collection of articles by Douglas and her colleagues covering the food system of the Oglala Sioux, the food habits of families in rural North Carolina, meal formats in an Italian-American community near Philadelphia. It also includes a grid/group analysis of food consumption.

Empire of Pleasures presents an evocative survey of the sensory culture of the Roman Empire, showing how the Romans themselves depicted their food, wine and entertainments in literature and in art.
This fascinating journey envelops the reader in a world devoted to the titillation and fulfilment of the senses, allowing them to recapture the Empire as it was sensed and imagined by those who lived in it. It will fascinate and entrance anyone with a love of the classical world