Download or read book The Cooking of History written by Stephan Palmié and published by University of Chicago Press. This book was released on 2013-06-14 with total page 373 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over a lifetime of studying Cuban Santería and other religions related to Orisha worship—a practice also found among the Yoruba in West Africa—Stephan Palmié has grown progressively uneasy with the assumptions inherent in the very term Afro-Cuban religion. In The Cooking of History he provides a comprehensive analysis of these assumptions, in the process offering an incisive critique both of the anthropology of religion and of scholarship on the cultural history of the Afro-Atlantic World. Understood largely through its rituals and ceremonies, Santería and related religions have been a challenge for anthropologists to link to a hypothetical African past. But, Palmié argues, precisely by relying on the notion of an aboriginal African past, and by claiming to authenticate these religions via their findings, anthropologists—some of whom have converted to these religions—have exerted considerable influence upon contemporary practices. Critiquing widespread and damaging simplifications that posit religious practices as stable and self-contained, Palmié calls for a drastic new approach that properly situates cultural origins within the complex social environments and scholarly fields in which they are investigated.
Download or read book The Yoruba Today written by Jeremy Seymour Eades and published by CUP Archive. This book was released on 1980-05-08 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Encyclopedia of the Yoruba written by Toyin Falola and published by Indiana University Press. This book was released on 2016-06-20 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: “The encyclopedia gives a complex, yet detailed, presentation of the Yorùbá, a dominant ethnic group in West Africa . . . an invaluable resource.” —Yoruba Studies Review The Yoruba people today number more than thirty million strong, with significant numbers in the United States, Nigeria, Europe, and Brazil. This landmark reference work emphasizes Yoruba history, geography and demography, language and linguistics, literature, philosophy, religion, and art. The 285 entries include biographies of prominent Yoruba figures, artists, and authors; the histories of political institutions; and the impact of technology and media, urban living, and contemporary culture on Yoruba people worldwide. Written by Yoruba experts on all continents, this encyclopedia provides comprehensive background to the global Yoruba and their distinctive and vibrant history and culture. “Readers unfamiliar with the Yoruba will find the introduction a concise and valuable overview of their language and its dialects, recent history, mythology and religion, and diaspora movements . . . Highly recommended.” —Choice
Download or read book YORUBA CONCOCTIONS written by Dr. Ope Banwo and published by Dr Ope Banwo. This book was released on 2023-06-04 with total page 129 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Legendary All-Natural Recipes Of The Yoruba Peoples Of Western Nigeria, Africa. The Cultural History and Food Practices of the Yorubas Of West Africa The Yoruba tribe are mostly found in the South Western parts of Nigeria. Many of them can also be found scattered along the coast of West Africa especially in Republic of Benin, Togo, and even Ghana. They also have an active population in Brazil The Yorubas are very civilized, well travelled and fun-loving people given to partying and enjoying the good things of life. Their colourful and epic parties are popularly known as “Owambe”. They are known for “owambe” (lavish parties) thrown to celebrate everything from birthdays to naming ceremonies to weddings to chieftaincy titles to burial ceremonies to house warming parties. At the owambe parties, there is usually a display of the Yoruba culture which includes food. The typical Yoruba food is usually eaten with the fingers because the foods are usually soft or pottage-like. Each of the foods taste and feel different. They are taken in small bits with the fingers and used to mop-up soup or the sauce (which are of different types). The food is eaten with the right hand, not the left. There are usually big jugs of water made available on the table to wash your hands with before and after meals. If you do not want to eat with you fingers for whatever reason, a spoon is the eating utensil of choice. Eating with forks and knives are very uncommon. Whenever you are eating in the presence of someone who is not, it is customary to invite that person to join you. The person without food could be a complete stranger but you will still ask them to come eat. You will say come and eat, or “wa jeun.” That person can actually start eating your food if they are really hungry, or they will say “may it go down well” or “a gba bi re.” Many Yorùbá people wait until after they are completely finished eating the meal before drinking. Not everyone does this but most older people that are more familiar with the cultures and traditions do. They will shovel down their food, and then chug down with a drink in a couple of gulps. Eating or drinking while walking is considered bad manners in the Yorubaland. You never see someone walking down the street munching on peanuts and boli (roasted plantain) or peeling bananas, which are the most popular snacks. Even drinking water while walking is not typical. People who were brought up well are expected to sit down when they eat. Cooking is typically a woman’s job in Yorùbáland though many men can also cook great dishes especially in modern times. Traditionally, men planted the yams and did the back-breaking work while a woman’s job was to cook for the family. It is still the same practice in the villages today. Yorubas are recognized globally for having a well-developed culture including in food and entertainment. In this recipe masterpiece, we will be considering some of the unique culinary inventions of the Yoruba tribe.
Download or read book A M written by Thomas A. Sebeok and published by Walter de Gruyter GmbH & Co KG. This book was released on 2020-05-18 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt: No detailed description available for "A - M".
Download or read book Library of Congress Subject Headings written by Library of Congress and published by . This book was released on 2013 with total page 1708 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Odysseys of Plates and Palates Food Society and Sociality written by Simeon S. Magliveras and published by BRILL. This book was released on 2019-01-04 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Eating Culture written by Gillian Crowther and published by University of Toronto Press. This book was released on 2018-05-15 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: From ingredients and recipes to meals and menus across time and space, this highly engaging overview illustrates the important roles that anthropology and anthropologists play in understanding food and its key place in the study of culture. The new edition, now in full colour, introduces discussions about nomadism, commercializing food, food security, and ethical consumption, including treatment of animals and the long-term environmental and health consequences of meat consumption. New feature boxes offer case studies and exercises to help highlight anthropological methods and approaches, and each chapter includes a further reading section. By considering the concept of cuisine and public discourse, Eating Culture brings order and insight to our changing relationship with food.
Download or read book The Africa Cookbook written by Jessica B. Harris and published by Simon and Schuster. This book was released on 1998 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gathers information on the unique foods of Africa and the lands they come from, and provides more than two hundred traditional and new recipes.
Download or read book Eating Puerto Rico written by Cruz Miguel Ortíz Cuadra and published by UNC Press Books. This book was released on 2013-10-14 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Originally published in Spanish with the title Puerto Rico en la olla."
Download or read book Cooking the Cuban Way written by Alison Behnke and published by Lerner Publications. This book was released on 2004-01-01 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt: An introduction to Cuban cooking featuring traditional recipes for yucca with garlic sauce, creole chicken, mango and papaya milkshake. Also includes information on the history, geography, customs, and people of this Caribbean island nation.
Download or read book Food Culture in Sub Saharan Africa written by Fran Osseo-Asare and published by Bloomsbury Publishing USA. This book was released on 2005-06-30 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: East African, notably, Ethiopian, cuisine is perhaps the most well-known in the States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves. Africa is often presented as a monolith, but this volume treats each region in turn with representative groups and foodways presented in manageable fashion, with a truer picture able to emerge. It is noted that the boundaries of many countries are imposed, so that food culture is more fluid in a region. Commonalities are also presented in the basic format of a meal, with a starch with a sauce or stew and vegetables and perhaps some protein, typically cooked over a fire in a pot supported by three stones. Representative recipes, a timeline, glossary, and evocative photos complete the narrative.
Download or read book Parenting Across Cultures written by Helaine Selin and published by Springer Science & Business Media. This book was released on 2013-11-19 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is a strong connection between culture and parenting. What is acceptable in one culture is frowned upon in another. This applies to behavior after birth, encouragement in early childhood, and regulation and freedom during adolescence. There are differences in affection and distance, harshness and repression, and acceptance and criticism. Some parents insist on obedience; others are concerned with individual development. This clearly differs from parent to parent, but there is just as clearly a connection to culture. This book includes chapters on China, Colombia, Jordan, Kenya, the Philippines, Thailand, Korea, Vietnam, Brazil, Native Americans and Australians, Argentina, Chile, Mexico, Ecuador, Cuba, Pakistan, Nigeria, Morocco, and several other countries. Beside this, the authors address depression, academic achievement, behavior, adolescent identity, abusive parenting, grandparents as parents, fatherhood, parental agreement and disagreement, emotional availability and stepparents.
Download or read book Street Foods written by Irene Tinker and published by Oxford University Press, USA. This book was released on 1997 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: This study spans 15 years of research in several developing countries on the street food industry. The author discusses Public Policy issues of nutritional standards, sanitation, and regulation that affect this business.
Download or read book Religion Food and Eating in North America written by Benjamin E. Zeller and published by Columbia University Press. This book was released on 2014-03-11 with total page 373 pages. Available in PDF, EPUB and Kindle. Book excerpt: The way in which religious people eat reflects not only their understanding of food and religious practice but also their conception of society and their place within it. This anthology considers theological foodways, identity foodways, negotiated foodways, and activist foodways in the United States, Canada, and the Caribbean. Original essays explore the role of food and eating in defining theologies and belief structures, creating personal and collective identities, establishing and challenging boundaries and borders, and helping to negotiate issues of community, religion, race, and nationality. Contributors consider food practices and beliefs among Christians, Jews, Muslims, and Buddhists, as well as members of new religious movements, Afro-Caribbean religions, interfaith families, and individuals who consider food itself a religion. They traverse a range of geographic regions, from the Southern Appalachian Mountains to North America's urban centers, and span historical periods from the colonial era to the present. These essays contain a variety of methodological and theoretical perspectives, emphasizing the embeddedness of food and eating practices within specific religions and the embeddedness of religion within society and culture. The volume makes an excellent resource for scholars hoping to add greater depth to their research and for instructors seeking a thematically rich, vivid, and relevant tool for the classroom.
Download or read book The American Ethnic Cookbook For Students written by Mark H. Zanger and published by Bloomsbury Publishing USA. This book was released on 2001-01-30 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first cookbook to present the dishes of more than 120 ethnic groups now in America, The American Ethinic Cookbook for Students illustrates how those dishes have changed throughout the years. This cookbook contains more than 300 recies plus references to ethnography, food history, culture, and the history of American immigration. A bibliography at the end of each ethnic group section is included. Covering the cooking of Native American tribes, old-stock settlers, old immigrants from 1840-1920, and the new immigrants, no other cookbook describes so many different ethnic groups or focuses on the American ethnic experience. Arranged alphabetically by ethnic group, each chapter consists of a brief introduction to the ethnic group, its food history and ethnogaphy, followed by recipes, with step-by-step instructions, techniques hints, and equipment information. Among the 120 ethnic groups included are: Amish-Mennonites, Arcadians, Cugans, Dutch, Cajuns, Eskimos, Hopi, Hungarians, Jamaicans, Jews, Palestinians, Serbs, Sioux, Turks, and Vietnamese.
Download or read book Taking Food Public written by Psyche Williams Forson and published by Routledge. This book was released on 2013-09-13 with total page 654 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of food studies has been growing rapidly over the last thirty years and has exploded since the turn of the millennium. Scholars from an array of disciplines have trained fresh theoretical and methodological approaches onto new dimensions of the human relationship to food. This anthology capitalizes on this particular cultural moment to bring to the fore recent scholarship that focuses on innovative ways people are recasting food in public spaces to challenge hegemonic practices and meanings. Organized into five interrelated sections on food production – consumption, performance, Diasporas, and activism – articles aim to provide new perspectives on the changing meanings and uses of food in the twenty-first century.
