Download or read book Native Foodways written by Michelene E. Pesantubbee and published by State University of New York Press. This book was released on 2021-03-01 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Native Foodways is the first scholarly collection of essays devoted exclusively to the interplay of Indigenous religious traditions and foodways in North America. Drawing on diverse methodologies, the essays discuss significant confluences in selected examples of these religious traditions and foodways, providing rich individual case studies informed by relevant historical, ethnographic, and comparative data. Many of the essays demonstrate how narrative and active elements of selected Indigenous North American religious traditions have provided templates for interactive relationships with particular animals and plants, rooted in detailed information about their local environments. In return, these animals and plants have provided these Native American communities with sustenance. Other essays provide analyses of additional contemporary and historical North American Indigenous foodways while also addressing issues of tradition and cultural change. Scholars and other readers interested in ecology, climate change, world hunger, colonization, religious studies, and cultural studies will find this book to be a valuable resource.
Download or read book Japanese Foodways Past and Present written by Eric C. Rath and published by University of Illinois Press. This book was released on 2010 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spanning nearly six hundred years of Japanese food culture, Japanese Foodways, Past and Present considers the production, consumption, and circulation of Japanese foods from the mid-fifteenth century to the present day in contexts that are political, economic, cultural, social, and religious. Diverse contributors--including anthropologists, historians, sociologists, a tea master, and a chef--address a range of issues such as medieval banquet cuisine, the tea ceremony, table manners, cookbooks in modern times, food during the U.S. occupation period, eating and dining out during wartimes, the role of heirloom vegetables in the revitalization of rural areas, children's lunches, and the gentrification of blue-collar foods. Framed by two reoccurring themes--food in relation to place and food in relation to status--the collection considers the complicated relationships between the globalization of foodways and the integrity of national identity through eating habits. Focusing on the consumption of Western foods, heirloom foods, once-taboo foods, and contemporary Japanese cuisines, Japanese Foodways, Past and Present shows how Japanese concerns for and consumption of food has relevance and resonance with other foodways around the world. Contributors are Stephanie Assmann, Gary Soka Cadwallader, Katarzyna Cwiertka, Satomi Fukutomi, Shoko Higashiyotsuyanagi, Joseph R. Justice, Michael Kinski, Barak Kushner, Bridget Love, Joji Nozawa, Tomoko Onabe, Eric C. Rath, Akira Shimizu, George Solt, David E. Wells, and Miho Yasuhara.
Download or read book The Routledge History of American Foodways written by Jennifer Jensen Wallach and published by Routledge. This book was released on 2016-02-12 with total page 547 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Routledge History of American Foodways provides an important overview of the main themes surrounding the history of food in the Americas from the pre-colonial era to the present day. By broadly incorporating the latest food studies research, the book explores the major advances that have taken place in the past few decades in this crucial field. The volume is composed of four parts. The first part explores the significant developments in US food history in one of five time periods to situate the topical and thematic chapters to follow. The second part examines the key ingredients in the American diet throughout time, allowing authors to analyze many of these foods as items that originated in or dramatically impacted the Americas as a whole, and not just the United States. The third part focuses on how these ingredients have been transformed into foods identified with the American diet, and on how Americans have produced and presented these foods over the last four centuries. The final section explores how food practices are a means of embodying ideas about identity, showing how food choices, preferences, and stereotypes have been used to create and maintain ideas of difference. Including essays on all the key topics and issues, The Routledge History of American Foodways comprises work from a leading group of scholars and presents a comprehensive survey of the current state of the field. It will be essential reading for all those interested in the history of food in American culture.
Download or read book Mexican Origin Foods Foodways and Social Movements written by Devon Peña and published by University of Arkansas Press. This book was released on 2017-09-01 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This collection of new essays offers groundbreaking perspectives on the ways that food and foodways serve as an element of decolonization in Mexican-origin communities. The writers here take us from multigenerational acequia farmers, who trace their ancestry to Indigenous families in place well before the Oñate Entrada of 1598, to tomorrow's transborder travelers who will be negotiating entry into the United States. Throughout, we witness the shifting mosaic of Mexican-origin foods and foodways from Chiapas to Alaska. Global food systems are also considered from a critical agroecological perspective, which takes into account the ways colonialism affects native biocultural diversity, ecosystem resilience, and equality across species and generations. Mexican-Origin Foods, Foodways, and Social Movements is a major contribution to the understanding of the ways that Mexican-origin peoples have resisted and transformed food systems through daily lived acts of producing and sharing food, knowledge, and seeds in both place-based and displaced communities. It will animate scholarship on global food studies for years to come."--Page [4] of cover.
Download or read book Ancient Foodways written by C. Margaret Scarry and published by . This book was released on 2022 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Through various case studies, this volume illustrates how archaeologists can use bioarchaeology, zooarchaeology, archaeobotany, architecture, and other evidence to interpret past foodways and reconstruct past social worlds"--
Download or read book Saltwater Foodways written by Sandra Louise Oliver and published by Applewood Books. This book was released on 1995 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Richly illustrated and carefully researched, this is the first-ever history of New England's seacoast and seafaring food and its evolution through the nineteenth century. Nearly 200 authentic Yankee recipes are included in this feast of food and heritage."--Cover, page [4].
Download or read book Foodways and Empathy written by Anita von Poser and published by Berghahn Books. This book was released on 2013-07-01 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Pre Columbian Foodways written by John Staller and published by Springer Science & Business Media. This book was released on 2009-11-24 with total page 691 pages. Available in PDF, EPUB and Kindle. Book excerpt: The significance of food and feasting to Pre-Columbian Mesoamerican cultures has been extensively studied by archaeologists, anthropologists and art historians. Foodways studies have been critical to our understanding of early agriculture, political economies, and the domestication and management of plants and animals. Scholars from diverse fields have explored the symbolic complexity of food and its preparation, as well as the social importance of feasting in contemporary and historical societies. This book unites these disciplinary perspectives — from the social and biological sciences to art history and epigraphy — creating a work comprehensive in scope, which reveals our increasing understanding of the various roles of foods and cuisines in Mesoamerican cultures. The volume is organized thematically into three sections. Part 1 gives an overview of food and feasting practices as well as ancient economies in Mesoamerica. Part 2 details ethnographic, epigraphic and isotopic evidence of these practices. Finally, Part 3 presents the metaphoric value of food in Mesoamerican symbolism, ritual, and mythology. The resulting volume provides a thorough, interdisciplinary resource for understanding, food, feasting, and cultural practices in Mesoamerica.
Download or read book A Culinary History of Missouri written by Suzanne Corbett and published by Arcadia Publishing. This book was released on 2021-09-27 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Missouri's history is best told through food, from its Native American and later French colonial roots to the country's first viticultural area. Learn about the state's vibrant barbecue culture, which stems from African American cooks, including Henry Perry, Kansas City's barbecue king. Trace the evolution of iconic dishes such as Kansas City burnt ends, St. Louis gooey butter cake and Springfield cashew chicken. Discover how hardscrabble Ozark farmers launched a tomato canning industry and how a financially strapped widow, Irma Rombauer, would forever change how cookbooks were written. Historian and culinary writer Suzanne Corbett and food and travel writer Deborah Reinhardt also include more than eighty historical recipes to capture a taste of Missouri's history that spans more than two hundred years.
Download or read book Global Jewish Foodways written by Hasia R. Diner and published by U of Nebraska Press. This book was released on 2018-01-01 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary habits changed as a result of both these migrations and the new political and social realities they encountered. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled. This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post-World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how, and with whom. Global Jewish Foodways offers a fresh perspective on how historical changes through migration, settlement, and accommodation transformed Jewish food and customs.
Download or read book Chinese Food and Foodways in Southeast Asia and Beyond written by Tan Chee-Beng and published by NUS Press. This book was released on 2012-08-01 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chinese cuisine has had a deep impact on culinary traditions in Southeast Asia, where the lack of certain ingredients and access to new ingredients along with the culinary knowledge of local people led Chinese migrants to modify traditional dishes and to invent new foods. This process brought the cuisine of southern China, considered by some writers to be "the finest in the world," into contact with a wide range of local and global cuisines and ingredients. When Chinese from Southeast Asia moved on to other parts of the world, they brought these variants of Chinese food with them, completing a cycle of culinary reproduction, localization and invention, and globalization. The process does not end there, for the new context offers yet another set of ingredients and culinary traditions, and the "embedding and fusing of foods" continues, creating additional hybrid forms. 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.
Download or read book Hungering for America written by Hasia R. DINER and published by Harvard University Press. This book was released on 2009-06-30 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Millions of immigrants were drawn to American shores, not by the mythic streets paved with gold, but rather by its tables heaped with food. How they experienced the realities of America’s abundant food—its meat and white bread, its butter and cheese, fruits and vegetables, coffee and beer—reflected their earlier deprivations and shaped their ethnic practices in the new land. Hungering for America tells the stories of three distinctive groups and their unique culinary dramas. Italian immigrants transformed the food of their upper classes and of sacred days into a generic “Italian” food that inspired community pride and cohesion. Irish immigrants, in contrast, loath to mimic the foodways of the Protestant British elite, diminished food as a marker of ethnicity. And East European Jews, who venerated food as the vital center around which family and religious practice gathered, found that dietary restrictions jarred with America’s boundless choices. These tales, of immigrants in their old worlds and in the new, demonstrate the role of hunger in driving migration and the significance of food in cementing ethnic identity and community. Hasia Diner confirms the well-worn adage, “Tell me what you eat and I will tell you what you are.”
Download or read book Foodways in Roman Republican Italy written by Laura M. Banducci and published by University of Michigan Press. This book was released on 2021-03-01 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foodways in Roman Republican Italy explores the production, preparation, and consumption of food and drink in Republican Italy to illuminate the nature of cultural change during this period. Traditionally, studies of the cultural effects of Roman contact and conquest have focused on observing changes in the public realm: that is, changing urban organization and landscape, and monumental construction. Foodways studies reach into the domestic realm: How do the daily behaviors of individuals express their personal identity, and How does this relate to changes and expressions of identity in broader society? Laura M. Banducci tracks through time the foodways of three sites in Etruria from about the third century BCE to the first century CE: Populonia, Musarna, and Cetamura del Chianti. All were established Etruscan sites that came under Roman political control over the course of the third and second centuries BCE. The book examines the morphology and use wear of ceramics used for cooking, preparing, and serving food in order to deduce cooking methods and the types of foods being prepared and consumed. Change in domestic behaviors was gradual and regionally varied, depending on local social and environmental conditions, shaping rather than responding to an explicitly “Roman” presence.
Download or read book Nourishing Life written by Arianna Huhn and published by Berghahn Books. This book was released on 2020-09-10 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this accessible ethnography of a small town in northern Mozambique, everyday cultural knowledge and behaviors about food, cooking, and eating reveal the deeply human pursuit of a nourishing life. This emerges less through the consumption of specific nutrients than it does in the affective experience of alimentation in contexts that support vitality, compassion, and generative relations. Embedded within central themes in the study of Africa south of the Sahara, the volume combines insights from philosophy and food studies to find textured layers of meaning in a seemingly simple cuisine.
Download or read book Cajun Foodways written by C. Paige Gutierrez and published by Univ. Press of Mississippi. This book was released on 2009-12-01 with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cajun food has become a popular “ethnic” food throughout America during the last decade. This fascinating book explores the significance of Cajun cookery on its home turf in south Louisiana, a region marked by startling juxtapositions of the new and the old, the nationally standard and the locally unique. Neither a cookbook nor a restaurant guide, Cajun Foodways gives interpretation to the meaning of traditional Cajun food from the perspective of folklife studies and cultural anthropology. The author takes into account the modern regional popular culture in examining traditional foodways of the Cajuns. Cajuns' attention to their own traditional foodways is more than merely nostalgia or a clever marketing ploy to lure tourists and sell local products. The symbolic power of Cajun food is deeply rooted in Cajuns' ethnic identity, especially their attachments to their natural environment and their love of being with people. Foodways are an effective symbol for what it means to be a Cajun today. The reader interested in food and in cooking will find much appeal in this book, for it illustrates a new way to think about how and why people eat as they do.
Download or read book The Southern Foodways Alliance Community Cookbook written by Sara Roahen and published by University of Georgia Press. This book was released on 2015-04-15 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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?
Download or read book Urban Foodways and Communication written by Casey Man Kong Lum and published by Rowman & Littlefield. This book was released on 2016-05-19 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
