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In this continuing series, the topic of vegetables embraces a wide
range of pieces from English, American and overseas scholars. Their
treatments encompass both a broader consideration of the vegetable
diet and the history of the cultivation and consumption of specific
varieties. Cookery and consumption are not highlighted at the
expense of cultivation, so there are some interesting essays on
allotments, market gardening in the Paris region, early-modern
vegetable gardening in England and the development of markets in
India. The theme has been treated with admirable latitude in
contributions on vegetables and diplomacy, vegetable carving, and
vegetables in Renaissance art. Essays include: (Don't) Eat Your
Vegetables: A Historical Semiotics of Carving Legumes (Julia
Abramson); The War of Vegetables: The Rise & Fall of the
English Allotment Movement (Lesley Acton); The First Scientific
Defense of a Vegetarian Diet (Ken Albala); Mukimono & Modoki:
Japan's Culinary Trompe l'oeil (Elizabeth Andoh); The Bitter - and
Flatulent - Aphrodisiac: Synchrony and Diachrony of the Culinary
Use of Muscari Comosum in Greece and Italy' (Anthony Buccini); Eat
Your Greens: Traditional Leafy Vegetables for Better Nutrition
(Jeremy Cherfas); 'We Talked About the Aubergines: Some Minor
Pleasures of European Diplomacy (Andrew Dalby); Akkoub ( Gundelia
Tournefortii - Tournefort's gundelia): An Edible Wild Thistle from
the Lebanese Mountains (Anissa Helou); Is There Salvation in
Sweetness? Sugar Beets in America (Cathy Kaufman); The Potato in
Irish Cuisine and Culture (Mairtin Mac Con Iomaire & Padraic Og
Gallagher); Sweet As Notes on the Kumara or New Zealand Sweet
Potato as a Taonga, or Treasure (Ray McVinnie); Wild Thing: The
Naga Morich Story (Michael & Joy Michaud); 'Per rape et porri
et per spinachi': Re-examining the Realities of Vegetable
Consumption at the Monastery of Santa Trinita in Post-Plague
Florence (Salvatore Musumeci); Les Maraichers - Market Gardeners of
the Ile de France (Lizbeth Nicol); Keeping the Home Fires Burning:
Culinary Exchanges, Sustainability and Traditional Vegetable
Markets in India (Krina Patel); The Los Angeles Vegetable Cult
(Charles Perry); From the Plate to the Palate: Visual Delights from
the Vegetable Kingdoms of Italy (Gillian Riley); But Did the
English Eat Their Vegetables? A Look at English Kitchen Gardens and
the Vegetable Cookery they Imply, 1650-1800 (William Rubel);
Renaissance Italy and the Fabulous, Flamboyant Inslata (June di
Schino); Pomtajer (Karin Vaneker); A Vegetable Zodiac from Late
Antique Alexandria (Susan Weingarten).
In this continuing series, the topic of morality embraces a wide
range of essays from English, American and overseas scholars who
ponder contemporary questions such as eating foie gras, advertising
junk food, and master and servant relationships as well as
historical studies concerning fasting in the Reformation, food in
Dickens' novels, the ethics of early gastronomy and Jainism and
food. In nigh on forty essays the whole question of the interplay
between our eating habits and ethics is covered from multiple
angles. The rise of ecological awareness and the intimate
connection between food habits and the big questions of life such
as global warming make the topic one of the most popular among
present students of foodways.This volume will be a significant
edition to the present debate. Some of the essays are as follows:
Holly Shaffer, "The Morality of Luxury Cuisine in Lucknow, India";
Marcia Zoladz, "Cacao in Brazil"; Andrew F. Smith, "Marketing Junk
Food to Children in the United States"; Raymond Sokolov, "The Myth
of Roman Decadence at Table; Cicilia Leong-Salobir, "The Colonial
Kitchen and the Role of Servants"; Ken Albala, "The Ideology of
Fasting in the Reformation Era"; Bruce Kraig, "Why Not Eat Pets?";
Rachel Ankeny, "The Moral Economy of Red Meat in Australia"; Tracy
Thong, "Traders and Tricksters in Ben Jonson's "Bartholomew Fair"";
Robert Appelbaum, "The Civility of Eating"; Rachel Laudan, "The
Refined Cuisine of Plain Cooking"; and Lilo Lloyd-Jones, "The
Glutton, Voluptuary and Epicure in Early Gastronomic Literature".
The book follows the standard form of academic proceedings and the
readership is therefore specialised. This is the twenty-fifth
volume in the series.
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