Food, senses and the city, 

Автор: Lianos Ioannis, Ivanov Alexey, Davis Dennis
Название: Global Food Value Chains and Competition Law
ISBN: 1108429491 ISBN-13(EAN): 9781108429498
Издательство: Cambridge Academ
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Цена: 104550.00 T
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Описание: The idea of a chain of production that straddles the boundaries of national states is central to understanding the workings of the global economy; this book focuses on how a range of countries at different stages of development and regulatory capability deal with the regulation of food production and distribution.

Автор: Evans Joshua, Nordic Food Lab, Flore Roberto
Название: On Eating Insects: Essays, Stories and Recipes
ISBN: 0714873349 ISBN-13(EAN): 9780714873343
Издательство: Phaidon Press Ltd.
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Цена: 42190.00 T
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Описание: A compelling first-hand look at one of today`s most fascinating food trends - the practice of cooking with and eating insects

Автор: Smith Andrew F.
Название: Savoring Gotham: A Food Lover`s Companion to New York City
ISBN: 0199397023 ISBN-13(EAN): 9780199397020
Издательство: Oxford Academ
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Цена: 30610.00 T
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Описание: From the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later, to Greek diners in the city that are arguably not diners at all, this is the first A-Z reference work to take a broad and historically-informed approach to NYC food and drink.

Автор: Broomfield Andrea L.
Название: Kansas City: A Food Biography
ISBN: 1442232889 ISBN-13(EAN): 9781442232884
Издательство: Rowman & Littlefield Publishers
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Цена: 57730.00 T
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Описание: Barbecue, fried chicken, chili, and steak: these foods immediately call to mind Kansas City`s reputation for fantastic cuisine. This food biography tells the story of how geography, politics, arts, race, and culture came together to create these iconic foods and fuel a Kansas City food renaissance that is now finding renewed popularity and acclaim.

Название: Food, the Senses and the City
ISBN: 0367458233 ISBN-13(EAN): 9780367458232
Издательство: Taylor&Francis
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Цена: 148010.00 T
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Описание: This work explores diverse cultural understandings of food practices in cities through the senses, drawing on case studies in North and South America, Asia and Europe.

Название: Food history
ISBN: 036751558X ISBN-13(EAN): 9780367515584
Издательство: Taylor&Francis
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Цена: 148010.00 T
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Описание: This pioneering book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste.Eating is a sensual experience. Every day and at every meal the senses of smell, touch, sight, hearing, and taste are engaged in the acts of preparation and consumption. And yet these bodily acts are ephemeral; their imprint upon the source material of history is vestigial. Hitherto historians have shown little interest in the senses beyond taste, and this book fills that research gap. Four dimensions are treated:• Words, Symbols and Uses: Describing the Senses – an investigation of how specific vocabularies for food are developed.• Industrializing the Senses – an analysis of the fundamental change in the sensory qualities of foods under the pressure of industrialization and economic forces outside the control of the household and the artisan producer.• Nationhood and the Senses – an exploration of how the combination of the senses and food play into how nations saw themselves, and how food was a signature of how political ideologies played out in practical, everyday terms.• Food Senses and Globalization – an examination of links between food, the senses, and the idea of international significance. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians.Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians.

Автор: Carole Counihan, Susanne Hojlund
Название: Making Taste Public: Ethnographies of Food and the Senses
ISBN: 135005268X ISBN-13(EAN): 9781350052680
Издательство: Bloomsbury Academic
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Цена: 126720.00 T
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Описание: Making Taste Public takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne H jlund ask how these differences are generated. The editors have compiled 14 chapters to show how specific influences become a part of our sensorial apparatus and identity through shared experiences of making, eating, and talking about food.

Using case studies from Asia, Europe and America, the book presents a theory of how taste is made public through everyday practices. The authors are exploring how place, production methods and cooking techniques create tastes. They discuss the criteria determining good and bad tastes, and how tastes and memories evolve over time. Subjects such as how values can be embedded in taste, and the role of taste education in food movements, homes, and schools are explored. The different chapters examine definitions and mobilizations of taste in different institutions, public places, and regions around the world to reveal ethnographic understandings of how people learn, experience, and share taste.

With contributions spanning the Solomon Islands, Denmark, Japan, Canada, France, the USA, and Italy, Making Taste Public is a fascinating account of how our sense of taste is continuously shaped and re-shaped in relation to social and cultural context, societal and environmental premises. The book will interest anyone studying anthropology, sociology, food studies, sensory studies and human geography.

Автор: McLeod Rogers Jaqueline
Название: McLuhan`s Techno-Sensorium City: Coming to Our Senses in a Programmed Environment
ISBN: 1793605246 ISBN-13(EAN): 9781793605245
Издательство: Bloomsbury
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Цена: 84150.00 T
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Описание: In McLuhan's Techno-Sensorium City: Coming to Our Senses in a Programmed Environment, Jaqueline McLeod Rogers argues that Marshall McLuhan was both an activist and a speculative urbanist who drew from cross-disciplinary and ahistorical sources to explore constitutive exchanges between humanity and technologies to alter human perception and imagine a sustainable future based on collective participation in a responsive urban environment. This environment--a techno-sensorium--would endeavor to design and program technology to be favorable to life and capable of engaging with multiple senses. McLeod Rogers examines McLuhan's active engagement with the vibrant art and urban design culture of his day to further understand the ways in which the links he drew between media, technology, space, architecture, art, and cities continue to inform current urban and art criticism and practices. Scholars of media studies, urbanism, philosophy, architecture, and sociology will find this book particularly useful.

Автор: Tsoulfidis, Lefteris
Название: Food History
ISBN: 1032006382 ISBN-13(EAN): 9781032006383
Издательство: Taylor&Francis
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Цена: 40820.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book elevates the senses to a central role in the study of food history as the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. It is ideal for scholars of food history, studies and culture, as well as social and cultural historians.

Название: Making taste public
ISBN: 1350152080 ISBN-13(EAN): 9781350152083
Издательство: Bloomsbury Academic
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Цена: 34840.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Making Taste Public takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne H jlund ask how these differences are generated. The editors have compiled 14 chapters to show how specific influences become a part of our sensorial apparatus and identity through shared experiences of making, eating, and talking about food.

Using case studies from Asia, Europe and America, the book presents a theory of how taste is made public through everyday practices. The authors are exploring how place, production methods and cooking techniques create tastes. They discuss the criteria determining good and bad tastes, and how tastes and memories evolve over time. Subjects such as how values can be embedded in taste, and the role of taste education in food movements, homes, and schools are explored. The different chapters examine definitions and mobilizations of taste in different institutions, public places, and regions around the world to reveal ethnographic understandings of how people learn, experience, and share taste.

With contributions spanning the Solomon Islands, Denmark, Japan, Canada, France, the USA, and Italy, Making Taste Public is a fascinating account of how our sense of taste is continuously shaped and re-shaped in relation to social and cultural context, societal and environmental premises. The book will interest anyone studying anthropology, sociology, food studies, sensory studies and human geography.

Автор: K. DeFazio
Название: The City of the Senses
ISBN: 1349293849 ISBN-13(EAN): 9781349293841
Издательство: Springer
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Цена: 74530.00 T
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Описание: Offers an innovative, interdisciplinary approach which opens up new ways of understanding urban culture and space. The author approaches the city as essentially a `material` place where people live, work, and participate in social practices within historical limits set not by sensory experience or cultural meanings but material social conditions.

Автор: Park, Hyunhee (city University Of New York)
Название: Soju
ISBN: 1108816118 ISBN-13(EAN): 9781108816113
Издательство: Cambridge Academ
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Цена: 31670.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The first global study of the distinctive Korean soju beverage. Tracing the history of soju from the premodern world to the twenty-first century, Hyunhee Park provides fascinating new insights into the transfer of technology, flows of trade, cross-cultural encounters, and Korea`s place in Eurasian history.