Food And Culture

Author : Pamela Goyan Kittler
Publisher : Thomson Brooks/Cole
ISBN 13 : 9780495381877
Total Pages : 544 pages
Book Rating : 4.7X/5 ( download)

DOWNLOAD NOW!

Download or read book Food and Culture written by Pamela Goyan Kittler and published by Thomson Brooks/Cole. This book was released on 2007-06-01 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. Authors Pamela Goyan Kittler and Kathryn P. Sucher include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, Greeks, Middle Easterners, Asian Indians, and regional Americans.

Author : Linda Civitello
Publisher : John Wiley & Sons
ISBN 13 : 0470403713
Total Pages : 448 pages
Book Rating : 4.16/5 ( download)

DOWNLOAD NOW!

Download or read book Cuisine and Culture written by Linda Civitello and published by John Wiley & Sons. This book was released on 2011-03-29 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.

Author : Massimo Montanari
Publisher : Columbia University Press
ISBN 13 : 0231137907
Total Pages : 166 pages
Book Rating : 4.04/5 ( download)

DOWNLOAD NOW!

Download or read book Food is Culture written by Massimo Montanari and published by Columbia University Press. This book was released on 2006 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.

Author : Pamela Goyan Kittler
Publisher :
ISBN 13 : 9781285561394
Total Pages : 0 pages
Book Rating : 4.92/5 ( download)

DOWNLOAD NOW!

Download or read book Food and Culture written by Pamela Goyan Kittler and published by . This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Aand Culture is the market-leading text for the cultural foods courses, providing current information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. The authors include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans.

Author : Helen C. Brittin
Publisher : Pearson Higher Ed
ISBN 13 : 0133003523
Total Pages : 384 pages
Book Rating : 4.29/5 ( download)

DOWNLOAD NOW!

Download or read book The Food and Culture Around the World Handbook written by Helen C. Brittin and published by Pearson Higher Ed. This book was released on 2011-11-21 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. This book provides specific information on the food and culture of each of the 195 countries in the world. Designed to be consistent and concise, it uses an outline format that details the cultural factors related to food ( such as geography, ethnic group, religions and education) and the food itself ( such as typical dishes, special occasion foods, meals and service and street food and snacks). Its goal is to help readers develop multicultural competence and cultural sensitivity so they are more equipped to provide adequate food service, nutrition education, and health care to an increasingly diverse population. Some features for each country entry include: COUNTRY NAME (Official Name) Culture Geography location and topography Major Languages Ethnic Groups and % of population in each group Major Religions Official religion and % of population affiliated with each religion Agriculture chief crops and livestock Brief History Industries All types of food coverage including influences on food and specialty or occasion food A perfect blend of culture and food, this is a great resource for anyone in the food service industry!

Author : Carole Counihan
Publisher : Psychology Press
ISBN 13 : 9780415917100
Total Pages : 438 pages
Book Rating : 4.07/5 ( download)

DOWNLOAD NOW!

Download or read book Food and Culture written by Carole Counihan and published by Psychology Press. This book was released on 1997 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices.

Author : Paul Fieldhouse
Publisher : Springer
ISBN 13 : 1489932569
Total Pages : 264 pages
Book Rating : 4.63/5 ( download)

DOWNLOAD NOW!

Download or read book Food and Nutrition written by Paul Fieldhouse and published by Springer. This book was released on 2013-12-14 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: As someone who was trained in the clinical sdentific tradition it took me several years to start to appreciate that food was more than a collection of nutrients, and that most people did not make their choices of what to eat on the biologically rational basis of nutritional composition. This realiza tion helped tobring me to an understanding of why people didn't always eat what (I believed) was good for them, and why the patients I had seen in hospital as often as not had failed to follow the dietary advice I had so confidently given. When I entered the field of health education I quickly discovered the farnaus World Health Organization definition of health as being a state of complete physical, mental and social well-being, and not merely the absence of disease. Health was a triangle -and I had been guilty of virtu ally ignoring two sides of that triangle. As I became involved in practical nutrition education initiatives the deficiencies of an approach based on giving information about nutrition and physical health became more and more apparent. The children whom I saw in schools knew exactly what to say when asked to describe a nutritious diet: they could recite the food guide and list rich sources of vitamins and minerals; but none of this intellectual knowledge was reflected in their own actual eating habits.

Author :
Publisher : World Scientific
ISBN 13 : 1938368274
Total Pages : 125 pages
Book Rating : 4.71/5 ( download)

DOWNLOAD NOW!

Download or read book A History of Food Culture in China written by and published by World Scientific. This book was released on 2015-07-23 with total page 125 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking. China is a nation with a long history of food culture, and food has become an essential part of Chinese culture. This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food."--

Author : Lisa Heldke
Publisher : A&C Black
ISBN 13 : 9780857852595
Total Pages : 160 pages
Book Rating : 4.90/5 ( download)

DOWNLOAD NOW!

Download or read book Food, Culture and Society written by Lisa Heldke and published by A&C Black. This book was released on 2012-09-01 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food, Culture, and Society: An International Journal of Multidisciplinary Research (formerly The Journal for the Study of Food and Society, launched in 1996) is the official peer-reviewed journal of the Association for the Study of Food and Society (ASFS). ASFS is an international organization dedicated to exploring the complex relationships among food, culture, and society from numerous disciplines in the humanities, social sciences, and sciences, as well as in the world of food beyond the academy. It brings to bear the highest standards of research and scholarship in all aspects of food studies and encourages vigorous debate on a wide range of topics, such as:cross-cultural perspectives on eating behaviorsgender and the food systemrecipes, cookbooks, and menus as textsphilosophical and religious perspectives on food and the bodysocial construction of culinary practices, beliefs, and traditionspolitics of the family mealdietary transitionspsychological, cultural, and social determinants of tastemethodological issues in food studiesmalnutrition, hunger, and food securitycommodity chain and foodshed analysisfood in fiction, film, and artcomparative food historysocial and cultural dimensions of food technologiespolitical economy of the global food systemfood studies pedagogyThe journal also publishes original reviews of relevant books, films, videos, exhibitions and a special section on perspectives on teaching.

Author : Paolo Corvo
Publisher : Springer
ISBN 13 : 1137398175
Total Pages : 169 pages
Book Rating : 4.78/5 ( download)

DOWNLOAD NOW!

Download or read book Food Culture, Consumption and Society written by Paolo Corvo and published by Springer. This book was released on 2016-04-29 with total page 169 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book analyses how consumer food choices have undergone profound changes in the context of the economic crisis, including the rediscovery of local products and the diffusion of multi-ethnic food. Corvo argues that a new ecological relationship between food and the environment is needed to reduce food problems such as food waste and obesity.