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Driven by consumers' desire for slow and local food, craft
breweries, traditional butchers, cheese makers and bakeries have
been popping up across the US in the last twenty years. Typically
urban and staffed predominantly by white middle class men, these
industries are perceived as a departure from tradition and
mainstream lifestyles. But this image obscures the diverse
communities that have supported artisanal foods for centuries.
Using the oral histories of over 100 people, this book brings to
light the voices, experiences, and histories of marginalized groups
who keep Southern foodways alive. The larger than life stories of
these individuals reveal the complex reality behind the movement
and show how they are the backbone of the so-called "new explosion"
of craft food.
Driven by consumers' desire for slow and local food, craft
breweries, traditional butchers, cheese makers and bakeries have
been popping up across the US in the last twenty years. Typically
urban and staffed predominantly by white middle class men, these
industries are perceived as a departure from tradition and
mainstream lifestyles. But this image obscures the diverse
communities that have supported artisanal foods for centuries.
Using the oral histories of over 100 people, this book brings to
light the voices, experiences, and histories of marginalized groups
who keep Southern foodways alive. The larger than life stories of
these individuals reveal the complex reality behind the movement
and show how they are the backbone of the so-called "new explosion"
of craft food.
This book examines how processes and rhetoric surrounding a
specific food product-and food culture as a whole-shape the food
appearing on our plates and how they impact people's health and
market dynamics. The book takes an in-depth look at barbecue chefs
and restaurant owners to triangulate the relationship between
producers and their products. It explores the intersection of
deindustrialization, commercialization, and changing health
concerns as well as the changes in food culture, highlighting the
need for producers to justify their positioning in response to
commercialization and changing environmental laws and concerns.
Finally, it analyzes the creation of authentic food products and
questions how these products evolve over time in response to
changes in broader society.
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