Download or read book Eating and Drinking in Europe written by Léo Moulin and published by . This book was released on 2002 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Drink and Identity in Europe written by and published by BRILL. This book was released on 2016-08-01 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scholars across the humanities and social sciences are increasingly examining the importance of consumption to changing notions of local, regional, national and supranational identity in Europe. As part of this interest, anthropologists, historians, sociologists and others have paid particular attention to the roles which food and drink have played in the construction of local, regional and national identity in Europe. This volume provides the first multidisciplinary look at the contributions which food and alcohol make to contemporary European identities, including the part they play in processes of European integration and Europeanization. It provides theoretically informed ethnographic and historical case studies of transformations and continuity in social and cultural patterns in the production and consumption of European foods and drinks, in order to explore how eating and drinking have helped to construct various local, regional and national identities in Europe. Of particular note in this volume is its attention to how food and drink intersect with recent attempts to foster greater European integration, in part through the recognition and support of common and diverse European cultures and identities.
Download or read book Food Drink and Identity written by Peter Scholliers and published by . This book was released on 2001 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Food and drink have provided fascinating insights into cultural patterns in consumer societies. There is an intimate relationship between food and identity but processes of identity formation through food are far from clear. This book adds a new perspective to the existing body of scholarship by addressing pivotal questions: is food central or marginal to identity construction? Does food equally matter for all group(ing)s? Why would, in peoples experience, food become especially important at one moment, or, on the contrary, lose its significance?The origin of food habits is also interrogated. Contributors investigate how, when, why and by whom cooking, eating and drinking were used as a means of distinction. Leading historians and sociologists look at concepts of authenticity, adjustment, invention and import, as well as food signs and codes, and why they have been accepted or rejected. They examine a wide range of periods and topics: the elderly, alcohol and identity in Early Modern Europe; food riots and national identity; noble families, eating and drinking in eighteenth-century Spain; consumption and the working class in the nineteenth century; commensality; the meaning of Champagne in Belle-Epoque France; the narrative of food in Norway; wine and bread in French Algeria; food and identity in post-war Germany.This intriguing book brings together new, comparative insights and research that allow a better understanding of processes of integration and segregation, the role of food in the construction of identity, and the relationship between old and new food habits."--Bloomsbury Publishing.
Download or read book Food Drink and Identity written by Peter Scholliers and published by Berg Publishers. This book was released on 2001 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and drink have provided fascinating insights into cultural patterns in consumer societies. There is an intimate relationship between food and identity but processes of identity formation through food are far from clear. This book adds a new perspective to the existing body of scholarship by addressing pivotal questions: is food central or marginal to identity construction? Does food equally matter for all group(ing)s? Why would, in peoples experience, food become especially important at one moment, or, on the contrary, lose its significance? The origin of food habits is also interrogated. Contributors investigate how, when, why and by whom cooking, eating and drinking were used as a means of distinction. Leading historians and sociologists look at concepts of authenticity, adjustment, invention and import, as well as food signs and codes, and why they have been accepted or rejected. They examine a wide range of periods and topics: the elderly, alcohol and identity in Early Modern Europe; food riots and national identity; noble families, eating and drinking in eighteenth-century Spain; consumption and the working class in the nineteenth century; commensality; the meaning of Champagne in Belle-Epoque France; the narrative of food in Norway; wine and bread in French Algeria; food and identity in post-war Germany. This intriguing book brings together new, comparative insights and research that allow a better understanding of processes of integration and segregation, the role of food in the construction of identity, and the relationship between old and new food habits.
Download or read book Guide to Eating and Drinking in Europe written by William Edman Massee and published by . This book was released on 1963 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Drink and Identity in Europe written by Thomas M. Wilson and published by Rodopi. This book was released on 2006 with total page 237 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scholars across the humanities and social sciences are increasingly examining the importance of consumption to changing notions of local, regional, national and supranational identity in Europe. As part of this interest, anthropologists, historians, sociologists and others have paid particular attention to the roles which food and drink have played in the construction of local, regional and national identity in Europe. This volume provides the first multidisciplinary look at the contributions which food and alcohol make to contemporary European identities, including the part they play in processes of European integration and Europeanization. It provides theoretically informed ethnographic and historical case studies of transformations and continuity in social and cultural patterns in the production and consumption of European foods and drinks, in order to explore how eating and drinking have helped to construct various local, regional and national identities in Europe. Of particular note in this volume is its attention to how food and drink intersect with recent attempts to foster greater European integration, in part through the recognition and support of common and diverse European cultures and identities.
Download or read book Massee s Guide to Eating and Drinking in Europe written by William Edman Massee and published by . This book was released on 2012-05-01 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Hungry Eye written by Leonard Barkan and published by Princeton University Press. This book was released on 2021-09-14 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: An enticing history of food and drink in Western art and culture Eating and drinking can be aesthetic experiences as well as sensory ones. The Hungry Eye takes readers from antiquity to the Renaissance to explore the central role of food and drink in literature, art, philosophy, religion, and statecraft. In this beautifully illustrated book, Leonard Barkan provides an illuminating meditation on how culture finds expression in what we eat and drink. Plato's Symposium is a timeless philosophical text, one that also describes a drinking party. Salome performed her dance at a banquet where the head of John the Baptist was presented on a platter. Barkan looks at ancient mosaics, Dutch still life, and Venetian Last Suppers. He describes how ancient Rome was a paradise of culinary obsessives, and explains what it meant for the Israelites to dine on manna. He discusses the surprising relationship between Renaissance perspective and dinner parties, and sheds new light on the moment when the risen Christ appears to his disciples hungry for a piece of broiled fish. Readers will browse the pages of the Deipnosophistae—an ancient Greek work in sixteen volumes about a single meal, complete with menus—and gain epicurean insights into such figures as Rabelais and Shakespeare, Leonardo and Vermeer. A book for anyone who relishes the pleasures of the table, The Hungry Eye is an erudite and uniquely personal look at all the glorious ways that food and drink have transfigured Western arts and high culture.
Download or read book Eating Out in Europe written by Marc Jacobs and published by . This book was released on 2003-06 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: The meaning of eating out clearly varies enormously depending on the setting, circumstances and significance of the meal. The contributors describe and interpret the huge changes that occurred in eating habits throughout Europe by analyzing such factors as urbanization, technological innovation, demographic growth, employment patterns and identity formation. [from publisher's website].
Download or read book European Gastronomy into the 21st Century written by Cailein Gillespie and published by Routledge. This book was released on 2012-05-23 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy * the relationship between gastronomy and and travel and tourism * salient issues of nutrition, food hygiene and health promotion Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content.
Download or read book The Hungry Eye written by Leonard Barkan and published by Princeton University Press. This book was released on 2021-09-14 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reading for the food -- Rome -- Fooding the Bible -- The debate over dinner -- Mimesis, metaphor, embodiment.
Download or read book Food and Age in Europe 1800 2000 written by Tenna Jensen and published by Routledge. This book was released on 2019-01-16 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: People eat and drink very differently throughout their life. Each stage has diets with specific ingredients, preparations, palates, meanings and settings. Moreover, physicians, authorities and general observers have particular views on what and how to eat according to age. All this has changed frequently during the previous two centuries. Infant feeding has for a long time attracted historical attention, but interest in the diets of youngsters, adults of various ages, and elderly people seems to have dissolved into more general food historiography. This volume puts age on the agenda of food history by focusing on the very diverse diets throughout the lifecycle.
Download or read book European Gastronomy written by Willi Karl Heinrich Bode and published by . This book was released on 2000 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gastro-geography - Modern classical menu - Gastronomy of the poor - Food and wine.
Download or read book Food and the City in Europe since 1800 written by Peter Lummel and published by Routledge. This book was released on 2016-04-15 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: This fascinating volume examines the impact that rapid urbanization has had upon diets and food systems throughout Western Europe over the past two centuries. Bringing together studies from across the continent, it stresses the fundamental links between key changes in European social history and food systems, food cultures and food politics. Contributors respond to a number of important questions, including: when and how did local food production cease to be sufficient for the city and when did improved transport conditions and liberal commercial relations replace local by supra-regional food supplies? How far did the food industry contribute to improved living conditions in cities? What influence did urban consumers have? Food and the City in Europe since 1800 also examines issues of food hygiene and health impacts in cities, looks at various food innovations and how ’new’ foods often first gained acceptance in cities, and explores how eating fashions have changed over the centuries.
Download or read book Feast Fast written by Victoria Avery and published by Philip Wilson Publishers. This book was released on 2020-05-05 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food defines us as individuals, communities, and nations - we are what we eat and, equally, what we don't eat. When, where, why, how and with whom we eat are crucial to our identity. Feast and Fast presents novel approaches to understanding the history and culture of food and eating in early modern Europe. This richly illustrated book will showcase hidden and newly-conserved treasures from the Fitzwilliam Museum and other collections in and around Cambridge. It will tease out many contemporary and controversial issues - such as the origins of food and food security, overconsumption in times of austerity, and our relationship with animals and nature – through short research-led entries by some of the world's leading cultural and food historians. Feast and Fast explores food-related objects, images, and texts from the past in innovative ways and encourages us to rethink our evolving relationship with food.
Download or read book The Lost Art of Feeding Kids written by Jeannie Marshall and published by Beacon Press. This book was released on 2014-01-14 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: A lively story of raising a child to enjoy real food in a processed world, and the importance of maintaining healthy food cultures In Italy, children traditionally sat at the table with the adults eating everything from anchovies to artichokes. Their appreciation of seasonal, regional foods influenced their food choices and this passing down of traditions turned Italy into a world culinary capital. But now, parents worldwide are facing the same problems as American families with the aggressive marketing of processed foods and the prevalence of junk food wherever children gather. While struggling to raise her child, Nico, on a natural, healthy, traditional Italian diet, Jeannie Marshall, a Canadian who lives in Rome, sets out to discover how such a time-tested food culture could change in such a short time. At once an exploration of the U.S. food industry’s global reach and a story of finding the best way to feed her child, The Lost Art of Feeding Kids will appeal to parents, food policy experts, and fans of great food writing alike.
Download or read book Order and Disorder written by International Commission for Research into European Food History. Symposium and published by John Donald. This book was released on 2000 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: The papers in this volume set the background against which the food crises of the 19th and 20th centuries can be judged. The papers presented by guest speaker Professor Hugh Pennington, Head of the University of Aberdeen's Department of Medical Microbiology, looks at the harsh realities of facing us at the beginning of the new millennium.
