Food in the Gilded Age

What Ordinary Americans Ate

Author: Robert Dirks

Publisher: Rowman & Littlefield

ISBN: 144224514X

Category: Cooking

Page: 226

View: 7724

The Gilded Age is renowned for a variety of reasons, including its culture of conspicuous consumption among the newly rich. In the domain of food, conspicuous consumption manifested itself in appetites for expensive dishes and lavish dinner parties. These received ample publicity at the time, resulting later on in well-developed historical depictions of upper-class eating habits. This book delves into the eating habits of people of lesser means. Concerning the African American community, the working class, the impoverished, immigrants, and others our historical representations have been relatively superficial. The author changes that by turning to the late nineteenth century’s infant science of nutrition for a look at eating and drinking through the lens of the earliest food consumption studies conducted in the United States. These were undertaken by scientists, mostly chemists, who left their laboratories to observe food consumption in kitchens, dining rooms, and various institutional settings. Their insistence on careful measurement resulted in a substantial body of detailed reports on the eating habits of ordinary people. This work sheds new light on what most Americans were cooking and eating during the Gilded Age.

Food, Health, and Culture in Latino Los Angeles

Author: Sarah Portnoy

Publisher: Rowman & Littlefield

ISBN: 1442251301

Category: Cooking

Page: 262

View: 2317

Food, Health, and Culture in Latino Los Angeles explores the history of Latino cuisine in Los Angeles and the contemporary Latino food scene, one that sharply contrasts with urban Latino neighborhoods where access to affordable, healthy food is a struggle. The study offers solutions such as expanding urban agriculture and legalizing street vendors.

Pigs, Pork, and Heartland Hogs

From Wild Boar to Baconfest

Author: Cynthia Clampitt

Publisher: Rowman & Littlefield

ISBN: 153811075X

Category: Cooking

Page: 264

View: 9922

Pigs, Pork, andHeartland Hogs is an engaging celebration of the 12,000-year connection between humans and the world’s most commonly consumed meat: pork. Throughout history, pigs shaped cultures and cuisines. Introduced into the Americas, they changed lives and, in time, helped define the Midwest, reflecting the region’s diversity and abundance.

Urban Foodways and Communication

Ethnographic Studies in Intangible Cultural Food Heritages Around the World

Author: Casey Man Kong Lum,Marc de Ferrière le Vayer

Publisher: Rowman & Littlefield

ISBN: 1442266430

Category: Cooking

Page: 248

View: 6979

Embedded in the quest for ways to preserve and promote heritage of any kind and, in particular, food heritage, is an appreciation or a sense of an impending loss of a particular way of life – knowledge, skills set, traditions -- deemed vital to the survival of a culture or community. Foodways places the production, procurement, preparation and sharing or consumption of food at an intersection among culture, tradition, and history. Thus, foodways is an important material and symbolic marker of identity, race and ethnicity, gender, class, ideology and social relations. Urban Foodways and Communication seeks to enrich our understanding of unique foodways in urban settings around the world as forms of intangible cultural heritage. Each ethnographic case study focuses its analysis on how the featured foodways manifests itself symbolically through and in communication. The book helps advance our knowledge of urban food heritages in order to contribute to their appreciation, preservation, and promotion.

American Home Cooking

A Popular History

Author: Tim Miller

Publisher: Rowman & Littlefield

ISBN: 1442253460

Category: Cooking

Page: 210

View: 4274

Tim Miller takes us on a fascinating tour of home cooking and eating in America – where it’s been and where it’s going – as well as a vivid accounting of our stubborn unwillingness to give it up all together in the face of easy, processed, and prepared meals.

Nazi Hunger Politics

A History of Food in the Third Reich

Author: Gesine Gerhard

Publisher: Rowman & Littlefield

ISBN: 1442227257

Category: Cooking

Page: 200

View: 9681

Telling the story of the Nazis’ plan to kill millions of people in the German-occupied eastern territories, this book examines food politics during the Third Reich. Gesine Gerhard explores the economics of food production and consumption in Nazi Germany, as well as its use as a justification for war and as a tool for genocide.

Kitchens, Cooking, and Eating in Medieval Italy

Author: Katherine A. McIver

Publisher: Rowman & Littlefield

ISBN: 1442248955

Category: Cooking

Page: 138

View: 8484

The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch pots, pans and utensils. We take so much for granted as we prepare the modern meal – not just in terms of equipment, but also the ingredients, without needing to worry about availability or seasonality. We cook with gas or electricity – at the turn of the switch we have instant heat. But it wasn’t always so. Just step back a few centuries to say the 1300s and we’d find quite a different kitchen, if there was one at all. We might only have a fireplace in the main living space of a small cottage. If we were lucky enough to have a kitchen, the majority of the cooking would be done over an open hearth, we’d build a fire of wood or coal and move a cauldron over the fire to prepare a stew or soup. A drink might be heated or kept warm in a long-handled saucepan, set on its own trivet beside the fire. Food could be fried in a pan, grilled on a gridiron, or turned on a spit. We might put together a small improvised oven for baking. Regulating the heat of the open flame was a demanding task. Cooking on an open hearth was an all-embracing way of life and most upscale kitchens had more than one fireplace with chimneys for ventilation. One fireplace was kept burning at a low, steady heat at all times for simmering or boiling water and the others used for grilling on a spit over glowing, radiant embers. This is quite a different situation than in our modern era – unless we were out camping and cooking over an open fire. In this book Katherine McIver explores the medieval kitchen from its location and layout (like Francesco Datini of Prato two kitchens), to its equipment (the hearth, the fuels, vessels and implements) and how they were used, to who did the cooking (man or woman) and who helped. We’ll look at the variety of ingredients (spices, herbs, meats, fruits, vegetables), food preservation and production (salted fish, cured meats, cheese making) and look through recipes, cookbooks and gastronomic texts to complete the picture of cooking in the medieval kitchen. Along the way, she looks at illustrations like the miniatures from the Tacuinum Sanitatis (a medieval health handbook), as well as paintings and engravings, to give us an idea of the workings of a medieval kitchen including hearth cooking, the equipment used, how cheese was made, harvesting ingredients, among other things. She explores medieval cookbooks such works as Anonimo Veneziano, Libro per cuoco (fourtheenth century), Anonimo Toscano, Libro della cucina (fourteenth century), Anonimo Napoletano (end of thirteenth/early fourteenth century), Liber de coquina, Anonimo Medidonale, Due libri di cucina (fourteenth century), Magninus Mediolanensis (Maino de’ Maineri), Opusculum de saporibus (fourteenth century), Johannes Bockenheim, Il registro di cucina (fifteenth century), Maestro Martino’s Il Libro de arte coquinaria (fifteenth century) and Bartolomeo Sacchi, called Platina’s On Right Pleasure and Good Health (1470). This is the story of the medieval kitchen and its operation from the thirteenth-century until the late fifteenth-century.

Celebraciones Mexicanas

History, Traditions, and Recipes

Author: Andrea Lawson Gray,Adriana Almazan Lahl

Publisher: AltaMira Press

ISBN: 0759122830

Category: Cooking

Page: 412

View: 2138

Celebraciones Mexicanas: History, Traditions, and Recipes is the first book to bring the richness and authenticity of the foods of Mexico’s main holidays and celebrations to the American home cook. This cultural cookbook offers insight into the traditional Mexican holidays that punctuate Mexican life and provides more than 200 original recipes to add to our Mexican food repertoire. The authors first discuss Mexican eating customs and then cover 25 holidays and festivals throughout the year, from the day of the Virgin of Guadalupe, Carnaval, Cinco de Mayo, to the Day of the Revolution, with family celebrations for rites of passage, too. Each holiday/festival includes historical background and cultural and food information. The lavishly illustrated book is appropriate for those seeking basic knowledge of Mexican cooking and customs as well as aficionados of Mexican cuisine.

Three World Cuisines

Italian, Mexican, Chinese

Author: Ken Albala

Publisher: Rowman Altamira

ISBN: 0759121265

Category: Social Science

Page: 365

View: 489

This “living” text provides readers with a solid understanding of the three cuisines that have had the greatest impact on the globe historically. Deep knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today.

Food on the Rails

The Golden Era of Railroad Dining

Author: Jeri Quinzio

Publisher: Rowman & Littlefield

ISBN: 1442227338

Category: Cooking

Page: 194

View: 2563

Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, the dining accommodations and more, Jeri Quinzio brings to life the history of cuisine and dining in railroad cars from the early days through today.

Food Cults

How Fads, Dogma, and Doctrine Influence Diet

Author: Kima Cargill

Publisher: Rowman & Littlefield

ISBN: 1442251328

Category: Cooking

Page: 278

View: 8161

What do we mean when we call any group a cult? Defining that term is a slippery proposition – the word cult is provocative and arguably pejorative. Does it necessarily refer to a religious group? A group with a charismatic leader? Or something darker and more sinister? Because beliefs and practices surrounding food often inspire religious and political fervor, as well as function to unite people into insular groups, it is inevitable that "food cults" would emerge. Studying the extreme beliefs and practices of such food cults allows us to see the ways in which food serves as a nexus for religious beliefs, sexuality, death anxiety, preoccupation with the body, asceticism, and hedonism, to name a few. In contrast to religious and political cults, food cults have the added dimension of mediating cultural trends in nutrition and diet through their membership. Should we then consider raw foodists, many of whom believe that cooked food is poison, a type of food cult? What about paleo diet adherents or those who follow a restricted calorie diet for longevity? Food Cults explores these questions by looking at domestic and international, contemporary and historic food communities characterized by extreme nutritional beliefs or viewed as "fringe" movements by mainstream culture. While there are a variety of accounts of such food communities across disciplines, this collection pulls together these works and explains why we gravitate toward such groups and the social and psychological functions they serve. This volume describes how contemporary and historic food communities come together and foment fanaticism, judgment, charisma, dogma, passion, longevity, condemnation and exaltation.

The Indispensable Excess of the Aesthetic

Evolution of Sensibility in Nature

Author: Katya Mandoki

Publisher: Lexington Books

ISBN: 1498503071

Category: Philosophy

Page: 264

View: 3286

This book offers a compelling account of the evolution of sensibility, weaving together Darwinian and biosemiotic theory. It works along non-anthropomorphic aesthetics of the appreciation and creation of beauty in nature as an end in itself which has practical benefit.

Culinary Linguistics

The chef's special

Author: Cornelia Gerhardt,Maximiliane Frobenius,Susanne Ley

Publisher: John Benjamins Publishing

ISBN: 9027271712

Category: Language Arts & Disciplines

Page: 347

View: 9063

Language and food are universal to humankind. Language accomplishes more than a pure exchange of information, and food caters for more than mere subsistence. Both represent crucial sites for socialization, identity construction, and the everyday fabrication and perception of the world as a meaningful, orderly place. This volume on Culinary Linguistics contains an introduction to the study of food and an extensive overview of the literature focusing on its role in interplay with language. It is the only publication fathoming the field of food and food-related studies from a linguistic perspective. The research articles assembled here encompass a number of linguistic fields, ranging from historical and ethnographic approaches to literary studies, the teaching of English as a foreign language, psycholinguistics, and the study of computer-mediated communication, making this volume compulsory reading for anyone interested in genres of food discourse and the linguistic connection between food and culture. Now Open Access as part of the Knowledge Unlatched 2017 Backlist Collection.

Chile in Transition

Prospects and Challenges for Latin America’s Forerunner of Development

Author: Roland Benedikter,Katja Siepmann

Publisher: Springer

ISBN: 3319179519

Category: Business & Economics

Page: 217

View: 1498

The economic, political and social situation in Chile shows a country in transition. Some observers anticipate a broad “reboot” of the nation. While Chile is still seen by many as an example of progress in South America and of developmental potential in the global South, it faces a complex political constellation, particularly in the aftermath of the re-election of Michelle Bachelet. Many wonder how social and institutional innovations can be incepted without interrupting the country’s remarkable success over the past decades. This book provides an interdisciplinary analysis of Chile’s situation and perspectives. In particular, it addresses the questions: What is Chile’s real socio-political situation behind the curtains, irrespective of simplifications? What are the nation’s main opportunities and problems? What future strategies will be concretely applicable to improve social balance and mitigate ideological divisions? The result is a provocative examination of a nation in search of identity and its role on the global stage. Roland Benedikter, Dr. Dr. Dr., is Research Scholar at the Orfalea Center for Global and International Studies, University of California, Santa Barbara, Senior Research Scholar of the Council on Hemispheric Affairs Washington D.C., Trustee of the Toynbee Prize Foundation Boston and Full Member of the Club of Rome. Katja Siepmann, MA, is Senior Research Fellow of the Counc il on Hemispheric Affairs Washington D.C., Member of the German Council on Foreign Relations, and Lecturer at the Faculty of Interdisciplinary Cultural Sciences of the European University Frankfurt/Oder. The volume features a Foreword by Ned Strong, Executive Director of the David Rockefeller Center for Latin American Studies, Harvard University, and a Preface by Larry Birns, Director of the Council on Hemispheric Affairs, Washington D.C., and Former Senior Public Affairs Officer of the United Nations’ Economic Commission for Latin America (Santiago, Chile).

Ethics and the Politics of Food

Preprints of the 6th Congress of the European Society for Agricultural and Food Ethics, EurSAFE 2006, Oslo, Norway, June 22-24, 2006

Author: Matthias Kaiser,Marianne Elisabeth Lien

Publisher: Wageningen Academic Pub

ISBN: 9086860087

Category: Technology & Engineering

Page: 592

View: 6812

Addresses the ethics and the politics of food from a broad range of academic disciplines, including sociology, philosophy, nutrition, anthropology, ethics and more. The chapters expose novel problem areas and suggest guidelines for approaching them. Topics range from fundamental issues to sustainability and more.

The Value of Culture

On the Relationship Between Economics and Arts

Author: Arjo Klamer

Publisher: Amsterdam University Press

ISBN: 9789053562185

Category: Business & Economics

Page: 243

View: 8357

Culture manifests itself in everything human, including the ordinary business of everyday life. Culture and art have their own value, but economic values are also constrained. Art sponsorships and subsidies suggest a value that exceeds market price. So what is the real value of culture? Unlike the usual focus on formal problems, which has 'de-cultured' and 'de-moralized' the practice of economics, this book brings together economists, philosophers, historians, political scientists and artists to try to sort out the value of culture. This is a book not only for economists and social scientists, but also for anybody actively involved in the world of the arts and culture.

Students, Teachers, and Leaders Addressing Bullying in Schools

Author: Christa Boske,Azadeh Osanloo

Publisher: Springer

ISBN: 9463001484

Category: Education

Page: 318

View: 2836

The importance of Boske and Osanloo’s approach to identifying the crisis of bullying in our society lives within the personal stories shared in this book. Readers are reminded that victims of bullying are our own friends, neighbors and classmates, and those at every level in the community are challenged to be part of the solution. The hatred carried out by those who bully impacts all of us, not only the individual victims. Students, Teachers, and Leaders Addressing Bullying in Schools captures the tragedy victims face and the urgency of creating a new dialogue amongst our educators.– Judy Shepard, Founder, Matthew Shepard Foundation The most important experts on bullying are the students, parents, and educators who wrestle with its impact every day. In this book, Boske and Osanloo place them at the center of the dialogue to design lasting solutions and spur the national conscience into action. Bias-based bullying complicates systemic solutions by activating the “isms” and “phobias” that plague us all. The bold collective behind this book calls us to get over our own stuff and double down on our efforts to create safe and affi rming schools for all students.– Eliza Byard, PhD, Executive Director, GLSEN The brilliance and boldness of this book lie in two distinguishing features. First, inspired by the Boske and Osanloo’s vision, the contributors discuss bullying as precisely what it is: not an interpersonal challenge, not a cross-cultural tension, not an issue that can be conflict-mediated away, but a social justice concern that is connected to bigger societal conditions and injustices. Secondly, Boske and Osanloo reject the idea that academics are the experts of everybody’s experiences, and so they open the space on the pages of their book to the targets of bullying and their on-the-ground advocates. The result is revolutionary. If you think you understand bullying, I dare you to read this book.– Paul Gorski, Founder, EdChange, & Associate Professor, Integrative Studies atGeorge Mason University

Culinary Capital

Author: Peter Naccarato,Kathleen Lebesco

Publisher: Bloomsbury Publishing

ISBN: 0857854151

Category: Social Science

Page: 160

View: 7459

TV cookery shows hosted by celebrity chefs. Meal prep kitchens. Online grocers and restaurant review sites. Competitive eating contests, carnivals and fairs, and junk food websites and blogs. What do all of them have in common? According to authors Kathleen LeBesco and Peter Naccarato, they each serve as productive sites for understanding the role of culinary capital in shaping individual and group identities in contemporary culture. Beyond providing sustenance, food and food practices play an important social role, offering status to individuals who conform to their culture's culinary norms and expectations while also providing a means of resisting them. Culinary Capital analyzes this phenomenon in action across the landscape of contemporary culture. The authors examine how each of the sites listed above promises viewers and consumers status through the acquisition of culinary capital and, as they do so, intersect with a range of cultural values and ideologies, particularly those of gender and economic class.

Understanding The Local Media

Author: Aldridge, Meryl

Publisher: McGraw-Hill Education (UK)

ISBN: 033522945X

Category: Social Science

Page: 201

View: 1230

Understanding the Local Media addresses the issues surrounding the role of local media in comtemporary society, explaining how regional newspapers and broadcast news are owned, regulated and organized; how these factors produce the outputs we see and hear; what we know of audiences’ attitude to them; and discusses local media as places of work.

The Social Archaeology of Food

Thinking about Eating from Prehistory to the Present

Author: Christine A. Hastorf

Publisher: Cambridge University Press

ISBN: 1316710416

Category: Social Science

Page: N.A

View: 5884

This book offers a global perspective on the role food has played in shaping human societies, through both individual and collective identities. It integrates ethnographic and archaeological case studies from the European and Near Eastern Neolithic, Han China, ancient Cahokia, Classic Maya, the Inka and many other periods and regions, to ask how the meal in particular has acted as a social agent in the formation of society, economy, culture and identity. Drawing on a range of social theorists, Hastorf provides a theoretical toolkit essential for any archaeologist interested in foodways. Studying the social life of food, this book engages with taste, practice, the meal and the body to discuss power, identity, gender and meaning that creates our world as it created past societies.