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Books > Food & Drink > General
The past few years have shown a growing interest in cooking and
food, as a result of international food issues such as BSE, world
trade and mass foreign travel, and at the same time there has been
growing interest in Japanese Studies since the 1970s. This volume
brings together the two interests of Japan and food, examining both
from a number of perspectives. The book reflects on the social and
cultural side of Japanese food, and at the same time reflects also
on the ways in which Japanese culture has been affected by food, a
basic human institution. Providing the reader with the historical
and social bases to understand how Japanese cuisine has been and is
being shaped, this book assumes minimal familiarity with Japanese
society, but instead explores the country through the topic of its
cuisine.
The Anthropology of Food and Body explores the way that making, eating and thinking about food reveal culturally determined gender-power relations in diverse societies.
A feast for all food writers, "The Resource Guide for Food Writers"
is a comprehensive guide to finding everything there is to know
about food, how to write about it and how to get published. An
educator at the Culinary Institute of America, Gary Allen has
compiled an amazing handbook for anyone who wants to learn more
about food and share that knowledge with others.
Including a foreword by Mr. Tim Ryan, Senior Vice President of the
Culinary Institute of America, this multifaceted guide teaches
readers how to:
* find appropriate libraries
* use catalogs, directories, bibliographies and periodicals
*and locate specialty booksellers.
Chapters on the writing process provide real guidance on:
*how to write
*what resources are helpful
*and how to combat writer's block In the final section, the
intimidating task of getting published is tackled with specific
help in drafting proposals and finding the appropriate publisher.
An impressive menu of resources, this authoritative reference is
essential for every epicurean, from the food service professional
to the ambitious home gourmet.
Using data collected from 105 households in Sonora, Mexico, the
author combines detailed ethnographic research with quantitative
analyses of income, diet, and nutritional status to examine the
dietary patterns of residents who "cook and cope among the cacti."
Employing a new analytical concept of "available income" - which
can differ greatly from total income and provide valuable insight
into why people eat what they do - the work explores a variety of
social and cultural factors that affect food expenditure and
consumption. Home production of food and the extent to which women
are employed outside of the home are just two of the many variables
discussed that influence available income and how it is used. But
even among groups with similar available incomes, variables of
ethnicity, prestige, nutritional knowledge, and the desire for
consumer goods come into play.
This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It assembles, in one volume, extensive recent information on the nature and physiological effects of biologically-active components of major plant foods-cereals, oilseeds, fruits, and vegetables-and dairy and fish products. For the first time in any reference work, internationally renowned specialists discuss how to manufacture and evaluate food products with health enhancing effects, using both traditional and novel processing methods.
Entire chapters are devoted to functional food products from oats, wheat, rice, flaxseed, mustard, fruits, vegetables, fish, and dairy products. The chapter on designer vegetable oils covers all the recent developments in vegetable oils, including genetically modified oils and engineering and production of structured lipids. Functional products from quinoa, amaranth, beans, ginseng, echinacea, and other botanicals are covered in separate chapters.
An authoritative final chapter discusses the present regulatory status of functional foods in the U. S., Japan, Canada, and the European Union. This chapter also discusses the assessment of natural products for use in promoting human health and as medicinal agents, considers where the burden of proof lies for showing the effect of a food product on a physiological or biochemical process, and explores the costs of making health claim. This comprehensive volume serves the information needs of food scientists and technologists, food process engineers, biochemists, nutritionists, public health professionals, and entrepreneurs involved in the design, processing, and marketing of new functional food products. Anyone who believes in the need for real foods that combine nutritional and medical benefits and who believes that such foods can be produced, will find this book invaluable.
From mangosteen fruit discovered in a colonial Indonesian
marketplace to caviar served on the high seas in a cruise-liner’s
luxurious dining saloon, The Food Adventurers narrates the history
of eating on the most coveted of tourist journeys: the
around-the-world adventure. The book looks at what tourists ate on
these adventures, as well as what they avoided, and what kinds of
meals they described in diaries, photographs and postcards. Daniel
E. Bender shows how circumglobal travel shaped popular fascination
with world cuisines, and leads readers on a culinary tour from
Tahitian roast pig in the 1840s, to the dining saloon of the luxury
Cunard steamer Franconia in the 1920s, to InterContinental and
Hilton hotel restaurants in the 1960s and ’70s.
In Chewing Gum, Michael Redclift deftly chronicles the growing
popularity of gum in the U.S. alongside a fascinating history of
peasant revolution led by charismatic Indians in the jungles of
southern Mexico.
Create amazing Tsum Tsum-inspired sushi with this new Disney sushi
cookbook! Bring the Disney magic home with twenty-seven delicious
sushi recipes! Create your family's favorite Tsum Tsum characters
including Mickey, Minnie, Elsa, Olaf, and more. These fun recipes
feature step-by-step photographic instructions to guide you every
step of the way. Perfect for lunch boxes, picnics, and snacks,
Disney Tsum Tsum Sushi Cookbook will have you making sushi
masterpieces in no time!
Full Contributors: Hannah Bradby MRC MEdical Sociology Unit, Glasgow University Simon Charsley Dept of Sociology, Glasgow University Simon Cohn^Goldsmiths College Nick Fiddes Lynn Harbottle Medical Anthropologist and Nutritionist Alison James University of Hull Anne Keane Anne Murcott^ South Bank University, London Jacquie Reilly Glasgow University Alan Warde University of Lancaster Anna Willetts I^Janice Williams
Cheese, wine, honey and olive oil - four of Greece's best known contributions to culinary culture - were already well known four thousand years ago. Remains of honeycombs and of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BC. Over the millennia, Greek food diversified and absorbed neighbouring traditions, yet retained its own distinctive character. In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He begins with the tunny fishers of the neolithic age, and traces the story through the repertoire of classical Greece, the reputations of Lydia for luxury and of Sicily and South Italy for sybaritism, to the Imperial synthesis of varying traditions, with a look forward to the Byzantine cuisine and the development of the modern Greek menu. The apples of the Hesperides turn out to be lemons, and great favour attaches to Byzantine biscuits. Fully documented and comprehensively illustrated, scholarly yet immensely readable, Siren Feasts demonstrates the social construction placed upon different types of food at different periods (was fish a luxury item in classical Athens, though disdained by Homeric heroes?). It places diet in an economic and agricultural context; and it provides a history of mentalities in relation to a subject which no human being can ignore.
Sociology on the Menu is a comprehensive introduction to the sociology of food. Highlighting the social and cultural dimensions of the human food system, from production to consumption, it encourages us to consider new ways of thinking about the apparently mundane, everyday act of eating. The main areas covered include: * The origins of human subsistence and the development of the modern food system * Food, the family and eating out * Diet, health and the body image * The meanings of meat and vegetarianism. Sociology on the Menu provides a comprehensive overview of the literature in this field, and it focuses on key texts and studies. eBook available with sample pages: 0203428714
What are the moral implications of our attitude to food and what are the implications of its importance in our culture? Food for Thought looks at the philosophical issues raised by food. This short and accessible book answers questions about the place food should have in our individual lives. Food for Thought brings together the work of philosophers from Plato to John Stuart Mill, Aristotle to Kant to help us think about the issues surrounding food. How can we justify the recent explosion of attention given to gourmet food in a world where many are starving? Do we have a duty to be healthy? Are hospitableness and temperance moral virtues? Is the pleasure of good food illusory?
Contents: 1. Feeding the Hungry, 2. The Pleasures of Food, 3. Food as Art, 4. Food Duties, 5. Hospitableness, 6. Temperance
At its most basic, food is vital to our survival there can be no
form of life without it. But in economically developed and thriving
societies there is more to eating and drinking than just surviving.
As the centuries have passed, the marketing, preparation and
presentation of food has become an intrinsic part of the modern
consumer society. Food operates in the religious sphere too, with
consumption and abstinence playing their part in religious ritual
whilst methods of animal slaughter have moved into the political,
as well as the religious arena. Food not only sustains the migrant
on both the real and metaphorical journey from home to elsewhere,
it also provides a bridge between the familiar and the unfamiliar.
Food acts as a catalyst for cultural fusion and excitement but it
can also endanger: change of diet all too frequently creating as
many health problems as it resolves. Its multi-disciplinary nature
enables Food in the Migrant Experience to address all the above
issues in chapters written by leading academics in the fields of
migration, economics, nutrition, medicine and history. As we
continue to explore the minutiae of the immigrant experience, this
book will be essential reading to all those engaged in the study of
migration.
Gain the knowledge to grow bigger and better blueberries!
Blueberries: A Century of Research presents the results of basic
and applied research into blueberry science and culture around the
world. It contains technical reports on genetics, nutrition,
physiology, culture, and harvesting of several blueberry species.
Readers will find much current, helpful, and interesting
information for their work with blueberries.General areas covered
in the book are the blueberry culture and its future, blueberry
genetics and diseases, blueberry nutrition, and blueberry fruit
quality. Specific chapters address a variety of topics including:
utilization of wild blueberry germplasm use of sparkleberry in
breeding highbush cultivars identification of markers linked to
genes controlling chilling requirement and cold hardiness detection
of blueberry scorch virus and red ringspot virus methods of
controlling blueberry gall midge damage control ofbunchberry in
wild blueberry fields blueberry nitrate reductase activity use of
gibberellic acid as a management tool for increasing yield of
rabbiteye blueberry blueberry culture and research in JapanIn
Blueberries: A Century of Research, small fruit researchers,
extension workers, and blueberry specialists will find important
new information for continued improvement of blueberry culture and
specialization. The book is a vital resource that appeals to a
professional audience worldwide.
Look at the back label of a bottle of wine and you may well see a
reference to its terroir, the total local environment of the
vineyard that grew the grapes, from its soil to the climate.
Winemakers universally accept that where a grape is grown
influences its chemistry, which in turn changes the flavor of the
wine. A detailed system has codified the idea that place matters to
wine. So why don't we feel the same way about whiskey? In this
book, the master distiller Rob Arnold reveals how innovative
whiskey producers are recapturing a sense of place to create
distinctive, nuanced flavors. He takes readers on a world tour of
whiskey and the science of flavor, stopping along the way at
distilleries in Kentucky, New York, Texas, Ireland, and Scotland.
Arnold puts the spotlight on a new generation of distillers, plant
breeders, and local farmers who are bringing back long-forgotten
grain flavors and creating new ones in pursuit of terroir. In the
twentieth century, we inadvertently bred distinctive tastes out of
grains in favor of high yields-but today's artisans have teamed up
to remove themselves from the commodity grain system, resurrect
heirloom cereals, bring new varieties to life, and recapture the
flavors of specific local ingredients. The Terroir of Whiskey makes
the scientific and cultural cases that terroir is as important in
whiskey as it is in wine.
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