Through the sharing of food, people feel entitled to inquire into one another’s lives and ponder one another’s states in relation to their foodways. This in-depth study focuses on the Bosmun of Daiden, a Ramu River people in an under-represented area in the ethnography of Papua New Guinea, uncovering the conceptual convergence of local notions of relatedness, foodways, and empathy. In weaving together discussions about paramount values as passed on through myth, the expression of feelings in daily life, and the bodily experience of social and physical environs, a life-world unfolds in which moral, emotional, and embodied foodways contribute notably to the creation of relationships. Concerned with unique processes of “making kin,” the book adds a distinct case to recent debates about relatedness and empathy and sheds new light onto the conventional anthropological themes of food production, sharing, and exchange.
Автор: Sandra Beasley Название: Vinegar and Char: Verse from the Southern Foodways Alliance ISBN: 0820354295 ISBN-13(EAN): 9780820354293 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 17550.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Yes, there is barbecue, but that`s just one course of the meal. With Vinegar and Char the Southern Foodways Alliance celebrates twenty years of symposia by offering a collection of poems that are by turns as sophisticated and complex, as vivid and funny, and as buoyant and poignant as any SFA gathering.
Автор: Southern Foodways Alliance Название: The Southern Foodways Alliance Community Cookbook ISBN: 0820348589 ISBN-13(EAN): 9780820348582 Издательство: Mare Nostrum (Eurospan) Цена: 22170.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Everybody has one in their collection. You know—one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model.Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from—and something for—everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook—spiritual Southerners of myriad ethnicities, origins, and culinary skill levels.Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region’s iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you’ll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z’herbes, and apple stack cake. You’ll learn traditional ways of preserving green beans, and you’ll come to love refried black-eyed peas.Are you hungry yet?
Автор: David A. Davis, Tara Powell Название: Writing in the Kitchen: Essays on Southern Literature and Foodways ISBN: 1496807979 ISBN-13(EAN): 9781496807977 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 25080.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Scarlett O'Hara munched on a radish and vowed never to go hungry again. Vardaman Bundren ate bananas in Faulkner's Jefferson, and the Invisible Man dined on a sweet potato in Harlem. Although food and stories may be two of the most prominent cultural products associated with the South, the connections between them have not been thoroughly explored until now. Southern food has become the subject of increasingly self-conscious intellectual consideration. The Southern Foodways Alliance, the Southern Food and Beverage Museum, food-themed issues of Oxford American and Southern Cultures, and a spate of new scholarly and popular books demonstrate this interest. Writing in the Kitchen explores the relationship between food and literature and makes a major contribution to the study of both southern literature and of southern foodways and culture more widely. This collection examines food writing in a range of literary expressions, including cookbooks, agricultural journals, novels, stories, and poems. Contributors interpret how authors use food to explore the changing South, considering the ways race, ethnicity, class, gender, and region affect how and what people eat. They describe foods from specific southern places such as New Orleans and Appalachia, engage both the historical and contemporary South, and study the food traditions of ethnicities as they manifest through the written word.
Автор: Jin Feng Название: Tasting Paradise on Earth: Jiangnan Foodways ISBN: 0295745983 ISBN-13(EAN): 9780295745985 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 91960.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Preparing and consuming food is an integral part of identity formation, which in contemporary China embodies tension between fast-forward modernization and cultural nostalgia. Jin Feng’s wide-ranging exploration of cities in the Lower Yangzi Delta—or Jiangnan, a region known for its paradisiacal beauty and abundant resources—illustrates how people preserve culinary inheritance while also revamping it for the new millennium.
Throughout Chinese history, food nostalgia has generated cultural currency for individuals. Feng examines literary treatments of Jiangnan foodways from late imperial and twentieth-century China, highlighting the role played by gender and tracing the contemporary metamorphosis of this cultural landscape, with its new platforms for food culture, such as television and the internet. As communities in Jiangnan refashion their regional heritage, culinary arts shine as markers of ethnic and social distinction.
Автор: Tan Chee-Beng Название: Chinese Food and Foodways in Southeast Asia and Beyond ISBN: 9971695480 ISBN-13(EAN): 9789971695484 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 33270.00 T Наличие на складе: Невозможна поставка. Описание: Written by scholars whose deep familiarity with Chinese cuisine is both personal and academic, Chinese Food and Foodways in Southeast Asia and Beyond is a book that anyone who has been fortunate enough to encounter Southeast Asian food will savour, and it provides a window on this world for those who have yet to discover it.
Автор: Milam Sara Camp Название: Southern Foodways Alliance Guide to Cocktails ISBN: 0820351598 ISBN-13(EAN): 9780820351599 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 26790.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Nearly one hundred easy-to-follow recipes for the home bartender create memorable drinks from everyday ingredients. Milam and Slater share tips on essential tools and glassware and how to stock the home bar, as well as mixing and garnishing techniques.
Автор: David A. Davis, Tara Powell Название: Writing in the Kitchen: Essays on Southern Literature and Foodways ISBN: 1628460237 ISBN-13(EAN): 9781628460230 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 61910.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: "Scarlett O`Hara munched on a radish and vowed never to go hungry again. Vardaman Bundren ate bananas in Faulkner`s Jefferson, and the Invisible Man dined on a sweet potato in Harlem. Although food and stories may be two of the most prominent cultural products associated with the South, the connections between them have not been throughly explored until now. Southern food has become the subject of increasingly self-conscious intellectual consideration. The Southern Foodways Alliance, the Southern Food and Beverage Museum, food-themed issue of Oxford American and Southern Cultures, and a spate of new scholarly and popular books demonstrate this interest. Writing in the Kitchen explores the relationship between food and literature and makes a major contribution to the study of both southern literature and of southern foodways and culture more widely. This collection examines food writing in a range of literary expressions, including cookbooks, agricultural journals, novels, stories, and poems. Contributors interpret how authors use food to explore the changing South, considering the ways race, ethnicity, class, gender, and region affect how and what people eat. They describe foods from specific southern places such as New Orleans and Appalachia, engage both the historical and contemporary South, and study the food traditions of ethnicities as they manifest through the written word"--
"This book is a multidisciplinary masterpiece and the intensely researched examination that the foodways and foodscapes of Singapore deserves. Comprehensive in its examination of changing food practices, this volume powerfully connects consumption, production, built environments, home kitchens, hawker centres, and the sensory experience of food. It is a must read for anyone interested in how a multidisciplinary analysis can enliven the study of food in diverse cities."
Daniel Bender Canada Research Chair in Global Culture and Director Culinaria Research Centre University of Toronto
"In the many reflections for SG50, nothing comes closer to Singapore's identity than the city-state's diversified, multi-ethnic and delectable foods. The 10 chapters in this book are a much welcomed multidisciplinary academic intervention of the quintessential Singaporean passion of eating and snacking. This book savours all its foodscapes, foodways and cuisines through its street foods, hawker centres, kopitiams and restaurants. Singapore's food obsession best undergirds Joseph Nye's 'soft power', an expression of 'Eurasian' cultural fusion, Asian gastronomical delights and cosmopolitan consumption which variously defines Singapore's national identity, its innovative expressions, its tourist beaconing, its recollection of 'sensory heritage', its transcultural involvement, and its global-local statement. Sample Singapore's mouth-watering creativity through its social, cultural, political, historical, and economic taste buds. This is definitely a digestible book worth consuming."
Victor R Savage National University of Singapore
"Journey through kampungs and kopitiams and find out why food is so important in Singapore culture An essential read for anyone seeking to understand Singapore food "
Leslie Tay Author, blogger and self-proclaimed gastro-geek http: //ieatishootipost.sg
"Food, Foodways and Foodscapes is an extraordinary and a rare book that is simultaneously richly descriptive, deeply evocative, and sharply analytical. It provides a welcome and much needed shift in the locus of discussion from the over-written spaces of restaurants and TVs in North Atlantic nations, to the streets, the home, and the web, in a city-state in southeast Asia, which is precisely what makes it theoretically fecund."
Krishnendu Ray New York University & President, Association for the Study of Food & Society
"This is one of the most accessible and comprehensive book to chart Singapore's food history ... It is an excellent starting point for anyone keen to understand the ways in which Singaporeans think about and enjoy, food."
The Sunday Times, Singapore
This fascinating and insightful volume introduces readers to food as a window to the social and cultural history and geography of Singapore. It demonstrates how the food we consume, the ways in which we acquire and prepare it, the company we keep as we cook and eat, and our preferences and practices are all revealing of a larger economic, social, cultural and political world, both historically and in contemporary times. Readers will be captivated by chapters that deal with the intersections of food and ethnicity, gender and class, food hybridity, innovations and creativity, heritage and change, globalization and localization, and more. This is a must-read for anyone interested in Singapore culture and society.
Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discussion of food to include its social and cultural meanings and functions, thereby using it as a way to explain a culture and its changes.
Автор: Robert B. Caldwell Jr. Название: Choctaw-Apache Foodways ISBN: 1622880994 ISBN-13(EAN): 9781622880997 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 24950.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Explores the rich and complex food history and culture of the Choctaw-Apache Community of Ebarb in western Louisiana. The corn complex is an indispensable component of Choctaw-Apache food traditions. Corn was such an important part of the tribe`s culture that, according to Rhonda Remedies Gauthier, many families grew two seasons of corn every year.
"This book is a multidisciplinary masterpiece and the intensely researched examination that the foodways and foodscapes of Singapore deserves. Comprehensive in its examination of changing food practices, this volume powerfully connects consumption, production, built environments, home kitchens, hawker centres, and the sensory experience of food. It is a must read for anyone interested in how a multidisciplinary analysis can enliven the study of food in diverse cities."
Daniel Bender Canada Research Chair in Global Culture and Director Culinaria Research Centre University of Toronto
"In the many reflections for SG50, nothing comes closer to Singapore's identity than the city-state's diversified, multi-ethnic and delectable foods. The 10 chapters in this book are a much welcomed multidisciplinary academic intervention of the quintessential Singaporean passion of eating and snacking. This book savours all its foodscapes, foodways and cuisines through its street foods, hawker centres, kopitiams and restaurants. Singapore's food obsession best undergirds Joseph Nye's 'soft power', an expression of 'Eurasian' cultural fusion, Asian gastronomical delights and cosmopolitan consumption which variously defines Singapore's national identity, its innovative expressions, its tourist beaconing, its recollection of 'sensory heritage', its transcultural involvement, and its global-local statement. Sample Singapore's mouth-watering creativity through its social, cultural, political, historical, and economic taste buds. This is definitely a digestible book worth consuming."
Victor R Savage National University of Singapore
"Journey through kampungs and kopitiams and find out why food is so important in Singapore culture An essential read for anyone seeking to understand Singapore food "
Leslie Tay Author, blogger and self-proclaimed gastro-geek http: //ieatishootipost.sg
"Food, Foodways and Foodscapes is an extraordinary and a rare book that is simultaneously richly descriptive, deeply evocative, and sharply analytical. It provides a welcome and much needed shift in the locus of discussion from the over-written spaces of restaurants and TVs in North Atlantic nations, to the streets, the home, and the web, in a city-state in southeast Asia, which is precisely what makes it theoretically fecund."
Krishnendu Ray New York University & President, Association for the Study of Food & Society
"This is one of the most accessible and comprehensive book to chart Singapore's food history ... It is an excellent starting point for anyone keen to understand the ways in which Singaporeans think about and enjoy, food."
The Sunday Times, Singapore
This fascinating and insightful volume introduces readers to food as a window to the social and cultural history and geography of Singapore. It demonstrates how the food we consume, the ways in which we acquire and prepare it, the company we keep as we cook and eat, and our preferences and practices are all revealing of a larger economic, social, cultural and political world, both historically and in contemporary times. Readers will be captivated by chapters that deal with the intersections of food and ethnicity, gender and class, food hybridity, innovations and creativity, heritage and change, globalization and localization, and more. This is a must-read for anyone interested in Singapore culture and society.
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