Food And Landscape Proceedings Of The 2017 Oxford Symposium On Food And Cookery
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Food and Landscape: Proceedings of the 2017 Oxford Symposium on Food and Cookery by Mark McWilliams Pdf
The proceedings of the 2017 Oxford Symposium on Food and Cookery includes 43 essays by international scholars. The topics included agro-ecology, food sovereignty and economic democracy in the agricultural landscape, argued by Colin Tudge, James Rebanks on family life as a hill-farmer in the Lake District, and many talks that illustrate Catalan historian Joseph Pla's axiom that 'Cuisine is the landscape in a saucepan'.
Seeds: Proceedings of the Oxford Symposium on Food and Cookery 2018 by Mark McWilliams Pdf
This edited collection contains papers presented on the theme of Seeds at the 2018 Oxford Food Symposium. Thirty-six articles by forty-one authors are included.
T-Bone Whacks and Caviar Snacks by Sharon Hudgins Pdf
T-Bone Whacks and Caviar Snacks is the first cookbook in America to focus on the foods of the Asian side of Russia. Filled with fascinating food history, cultural insights, and personal stories, it chronicles the culinary adventures of two intrepid Texans who lived, worked, and ate their way around Siberia and the Russian Far East. Featuring 140 traditional and modern recipes, with many illustrations, T-Bone Whacks and Caviar Snacks includes dozens of regional recipes from cooks in Asian Russia, along with recipes for the European and Tex-Mex dishes that the author and her husband cooked on the “Stoves-from-Hell” in their three Russian apartments, for intimate candlelight dinners during the dark Siberian winter and for lavish parties throughout the year. You'll learn how to make fresh seafood dishes from Russia's Far East, pine nut meringues and frozen cranberry cream from Irkutsk, enticing appetizers from the dining car of a Trans-Siberian luxury train, and flaming “Baked Siberia” (the Russian twist on Baked Alaska). And here's the bonus: All of these recipes can be made with ingredients from your local supermarket or your nearest delicatessen.
The Taste of Water explores the increasing erasure of tastes from drinking water over the twentieth century. It asks how dramatic changes in municipal water treatment have altered consumers' awareness of the environment their water comes from. Through examination of the development of sensory expertise in the United States and France over the twentieth century, this unique history uncovers the foundational role palatability has played in shaping Western water treatment processes. By focusing on the relationship between taste and the environment, Christy Spackman shows how efforts to erase unwanted tastes and smells have transformed water into a highly industrialized food product divorced from the natural environment. The Taste of Water invites readers to question their own assumptions about what water does and should naturally taste like while exposing them to the invisible--but substantial--sensory labor involved in creating tap water.
Routledge Handbook of Tea Tourism by Lee Jolliffe,M.S.M. Aslam,Amnaj Khaokhrueamuang,Li-Hsin Chen Pdf
The Routledge Handbook of Tea Tourism provides comprehensive and cutting-edge insights into global tea tourism. With contributions from leading scholars and experts across 19 countries, it demonstrates the interdisciplinary nature and breadth of topics associated with global tea tourism. Tea is deeply connected to tourism through both travel and consumption. For host communities it provides an opportunity for diversification from the production and/or serving of tea while sharing cultural traditions and improving livelihoods. The Handbook is organised into five parts, with an introduction and epilogue, and the first part begins with an overview of historical and contemporary perspectives on the foundations of tea tourism. It digs into the roots of such tourism in China, the relationship of wild tea to indigenous tourism in Vietnam, heritage railways to tea tourism, and tea tourism in Africa. The second part examines sustainable tea tourism, with examples from Thailand, Turkey, Sri Lanka and India. The third part explores the management and marketing of tea tourism, highlighting tools and techniques for development and the impact of social media on the tea tourism experience. It draws on examples of tea tourism experience in diverse settings, such as the English tea room, a pearl milk tourism factory in Taiwan and a hot spring tea destination in Japan. The fourth part provides perspectives on innovation and practice in tea tourism, such as gastronomical tea tourism in Turkey, Japan and Thailand; tea cafés and community diversification in Japan; the role of GIAHS designation in tea tourism; and tea tour guiding in Iran. Finally, the fifth part provides insights on resilience in tea tourism, examining topics such as human-wildlife conflicts and the impact of the COVID-19 pandemic on the sector in both Asia and Europe. This Handbook provides a valuable resource for students and researchers, presenting a rich collection of theoretical and empirical insights, an agenda for future directions in the field and end-of-chapter discussion questions. It also serves as a useful tool for key stakeholders, aiming to increase interaction between academia and industry, encouraging the development of sustainable responsible tea tourism that benefits local communities on a global basis.
Authenticity in the Kitchen by Richard Hosking Pdf
The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.
Time and Difference in Rabbinic Judaism by Sarit Kattan Gribetz Pdf
How the rabbis of late antiquity used time to define the boundaries of Jewish identity The rabbinic corpus begins with a question–“when?”—and is brimming with discussions about time and the relationship between people, God, and the hour. Time and Difference in Rabbinic Judaism explores the rhythms of time that animated the rabbinic world of late antiquity, revealing how rabbis conceptualized time as a way of constructing difference between themselves and imperial Rome, Jews and Christians, men and women, and human and divine. In each chapter, Sarit Kattan Gribetz explores a unique aspect of rabbinic discourse on time. She shows how the ancient rabbinic texts artfully subvert Roman imperialism by offering "rabbinic time" as an alternative to "Roman time." She examines rabbinic discourse about the Sabbath, demonstrating how the weekly day of rest marked "Jewish time" from "Christian time." Gribetz looks at gendered daily rituals, showing how rabbis created "men's time" and "women's time" by mandating certain rituals for men and others for women. She delves into rabbinic writings that reflect on how God spends time and how God's use of time relates to human beings, merging "divine time" with "human time." Finally, she traces the legacies of rabbinic constructions of time in the medieval and modern periods. Time and Difference in Rabbinic Judaism sheds new light on the central role that time played in the construction of Jewish identity, subjectivity, and theology during this transformative period in the history of Judaism.