The Carrot Purple And Other Curious Stories Of The Food We Eat

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The Carrot Purple and Other Curious Stories of the Food We Eat

Joel S. Denker
The Carrot Purple and Other Curious Stories of the Food We Eat Book PDF

Author : Joel S. Denker
Publisher : Rowman & Littlefield
Page : 329 pages
File Size : 49,8 Mb
Release : 2015-10-01
Category : Cooking
ISBN : 9781442248861

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The Carrot Purple and Other Curious Stories of the Food We Eat by Joel S. Denker Pdf

How many otherwise well-educated readers know that the familiar orange carrot was once a novelty? It is a little more than 400 years old. Domesticated in Afghanistan in 900 AD, the purple carrot, in fact, was the dominant variety until Dutch gardeners bred the young upstart in the seventeenth century. After surveying paintings from this era in the Louvre and other museums, Dutch agronomist Otto Banga discovered this stunning transformation. The story of the carrot is just one of the hidden tales this book recounts. Through portraits of a wide range of foods we eat and love, from artichokes to strawberries, The Carrot Purple traces the path of foods from obscurity to familiarity. Joel Denker explores how these edible plants were, in diverse settings, invested with new meaning. They acquired not only culinary significance but also ceremonial, medicinal, and economic importance. Foods were variously savored, revered, and reviled. This entertaining history will enhance the reader’s appreciation of a wide array of foods we take for granted. From the carrot to the cabbage, from cinnamon to coffee, from the peanut to the pistachio, the plants, beans, nuts, and spices we eat have little-known stories that are unearthed and served here with relish.

The Carrot Purple and Other Curious Stories of the Food We Eat

Joel S. Denker
The Carrot Purple and Other Curious Stories of the Food We Eat Book PDF

Author : Joel S. Denker
Publisher : Rowman & Littlefield Studies i
Page : 328 pages
File Size : 54,6 Mb
Release : 2017-12-28
Category : Cooking
ISBN : 0810895706

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The Carrot Purple and Other Curious Stories of the Food We Eat by Joel S. Denker Pdf

Tracing the story of a variety of foods we love from obscurity to familiarity, this lively and informative work will reveal to readers the hidden history behind many of the things we eat.

Food and World Culture [2 volumes]

Linda S. Watts,Kelty Clark-Mahoney
Food and World Culture 2 volumes Book PDF

Author : Linda S. Watts,Kelty Clark-Mahoney
Publisher : Bloomsbury Publishing USA
Page : 810 pages
File Size : 52,6 Mb
Release : 2022-08-23
Category : Cooking
ISBN : 9798216085508

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Food and World Culture [2 volumes] by Linda S. Watts,Kelty Clark-Mahoney Pdf

This book uses food as a lens through which to explore important matters of society and culture. In exploring why and how people eat around the globe, the text focuses on issues of health, conflict, struggle, contest, inequality, and power. Whether because of its necessity, pleasure, or ubiquity, the world of food (and its lore) proves endlessly fascinating to most people. The story of food is a narrative filled with both human striving and human suffering. However, many of today's diners are only dimly aware of the human price exacted for that comforting distance from the lived-world realities of food justice struggles. With attention to food issues ranging from local farming practices to global supply chains, this book examines how food’s history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression. The main text is structured alphabetically around a set of 70 ingredients, from almonds to yeast. Each ingredient's story is accompanied by recipes. Along with the food profiles, the encyclopedia features sidebars. These are short discussions of topics of interest related to food, including automats, diners, victory gardens, and food at world’s fairs. This project also brings a social justice perspective to its content—weighing debates concerning food access, equity, insecurity, and politics.

As Long As We Both Shall Eat

Claire Stewart
As Long As We Both Shall Eat Book PDF

Author : Claire Stewart
Publisher : Rowman & Littlefield
Page : 243 pages
File Size : 52,8 Mb
Release : 2017-04-01
Category : Cooking
ISBN : 9781442257146

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As Long As We Both Shall Eat by Claire Stewart Pdf

As Long as we Both Shall Eat is a culinary history of wedding feasts. Examining the various food customs associated with weddings in America and around the world, Claire Stewart not only provides a rich account of the foods most loved and frequently served at wedding celebrations, she also offers a glimpse into the customs and celebrations themselves, as they are experienced in the West and in various other cultures. Shesheds light on the historical and contemporary significance of wedding food, and explores patterns of the varieties of conspicuous consumption linked to American wedding feasts in particular. There are stories of celebrity excess, and the book is peppered with accounts of lavish strange-but-true wedding tales. The antics of wealthy socialites and celebrities is a topic rich for exploration, and the telling of their exploits can be used to track the fads and changes in conventional and contemporary wedding feasts and celebrations. From cocktail hours to wedding cakes, showers to brunches, the food we enjoy to celebrate the joining of life partners helps bring us together, no matter our differences. Readers are treated to a tasty trip down the aisle in this entertaining and lively account of nuptial noshing.

To Eat or Not To Eat Meat

Charlotte De Backer,Julie Dare,Leesa Costello
To Eat or Not To Eat Meat Book PDF

Author : Charlotte De Backer,Julie Dare,Leesa Costello
Publisher : Rowman & Littlefield
Page : 227 pages
File Size : 43,9 Mb
Release : 2019-08-20
Category : Cooking
ISBN : 9781538114971

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To Eat or Not To Eat Meat by Charlotte De Backer,Julie Dare,Leesa Costello Pdf

Increasingly, people are shifting to vegetarian, plant-based, or vegan diets. This shift is having profound effects on our social interactions, and this is the focus of this book. Becoming a vegetarian or vegan involves more than just changing your diet. It can change how you socially and emotionally connect with family, friends and the broader community, shape your outlook on life, and open up new worlds and contacts. It can also lead to uncomfortable situations, if dietary choices involving a rejection of meat are read by others as an ethical and moral judgement on mainstream dietary choices. This book adopts an innovative narrative approach, and draws on stories across the globe to consider how the food choices we make in our everyday lives can lead to complex, and sometimes life changing, social consequences. The narratives cover a range of topics, including the moral reasons behind some individuals’ decision to change their diets, the religious or ecological considerations, and the potential health and social ramifications. To date, the social consequences of selecting a plant-based diet have been sorely overlooked in favour of texts that have documented the benefits of such diets, and usually focus on health, animal welfare and/or environmental issues, with the aim of persuading readers to give up meat, and change to a ‘healthy’ and/or ‘sustainable’ diet. Cultural studies texts considering vegetarianism or veganism have typically targeted academic audiences with analyses of how identity is constructed through food and dietary choices. In contrast, this book offers a unique window onto how our social lives are implicated in our food choices, and is critical in understanding the importance of diet as embedded in complex social processes.

Nomadic Food

Jean Pierre Williot,Isabelle Bianquis
Nomadic Food Book PDF

Author : Jean Pierre Williot,Isabelle Bianquis
Publisher : Rowman & Littlefield
Page : 221 pages
File Size : 50,5 Mb
Release : 2019-10-10
Category : Social Science
ISBN : 9781538115992

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Nomadic Food by Jean Pierre Williot,Isabelle Bianquis Pdf

In this book, contributors examine the many meanings of the term 'nomad' through the study of food habits. Food and beverage products have become just as nomadic as other objects, such as telephones and computers, whereas in the past only food and money were able to move about with their carriers. Food industries have seized control of this trend to make it the characteristic feature of consumption outside the home - always faster and more convenient, the just-in-time meal: 'what I want, when I want, where I want', snacks, finger food, and street food. The terms reveal the contemporary modernity and spread of food practices, but they are only modified versions of older and more uncommon forms of behavior. Mobility, in the sense of multiple forms of moving about using public or individual, and possibly intermodal, means of transport, on spatial scales and temporal rhythms which are frequent and recurring but variable, responding to professional or leisure needs, can serve as a basic premise in order to gain insight into the concept of food nomadism.

Pot in Pans

Robyn Griggs Lawrence
Pot in Pans Book PDF

Author : Robyn Griggs Lawrence
Publisher : Rowman & Littlefield
Page : 231 pages
File Size : 46,7 Mb
Release : 2019-05-08
Category : Cooking
ISBN : 9781538106983

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Pot in Pans by Robyn Griggs Lawrence Pdf

Pot in Pans: A History of Eating Weed is a comprehensive history of cannabis as a unique culinary ingredient, from ancient India and Persia to today’s explosive new market. Cannabis, the hottest new global food trend, has been providing humans with nutrition, medicine, and solace – against all odds – since the earliest cavepeople discovered its powers. In colorful detail, the book explores the debate over the cannabis plant’s taxonomy and nomenclature, then follows as it co-evolves with humans throughout history, beloved by the masses, reviled by the elite, and shrouded in conflict and secrecy. The story is held together by the thread of the Islamic confection majoun, created to manipulate a band of twelfth-century fedayeen, a legend that later inspired Western intellectuals and literati to discover and enjoy hashish and majoun. It’s the story of how a U.S. drug czar got cannabis prohibited around the world and how some cultures worked around that. It’s the story of how a recipe for majoun made its way into the hands of Alice B. Toklas, an ex-pat in Paris, and then into the pages of a cookbook published in New York and London, leading to a major mix-up in a major motion picture that morphed majouninto the pot brownie and turned the pot brownie into a Western icon forevermore. From the rowdy band of artists, rebels, and intellectuals who partook of majoun’s charms and to an activist who made the pot brownie a symbol of compassion, it’s the story of how cannabis cookery and hash eating survived through decades of global prohibition and the birth of a skies-the-limit cannabis-infused food industry. Along the way, Robyn Griggs Lawrence explores the medicinal qualities of cannabis and its resurgence as a both a recreational drug and a respite from various illnesses and ailments. With recipes and stories throughout, this work is sure to entertain and inform readers about the history of cannabis as an edible ingredient in a variety of foods.

Food in the Gilded Age

Robert Dirks
Food in the Gilded Age Book PDF

Author : Robert Dirks
Publisher : Rowman & Littlefield
Page : 226 pages
File Size : 41,7 Mb
Release : 2016-04-14
Category : Cooking
ISBN : 9781442245143

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Food in the Gilded Age by Robert Dirks Pdf

The Gilded Age is renowned for a variety of reasons, including its culture of conspicuous consumption among the newly rich. In the domain of food, conspicuous consumption manifested itself in appetites for expensive dishes and lavish dinner parties. These received ample publicity at the time, resulting later on in well-developed historical depictions of upper-class eating habits. This book delves into the eating habits of people of lesser means. Concerning the African American community, the working class, the impoverished, immigrants, and others our historical representations have been relatively superficial. The author changes that by turning to the late nineteenth century’s infant science of nutrition for a look at eating and drinking through the lens of the earliest food consumption studies conducted in the United States. These were undertaken by scientists, mostly chemists, who left their laboratories to observe food consumption in kitchens, dining rooms, and various institutional settings. Their insistence on careful measurement resulted in a substantial body of detailed reports on the eating habits of ordinary people. This work sheds new light on what most Americans were cooking and eating during the Gilded Age.

Pigs, Pork, and Heartland Hogs

Cynthia Clampitt
Pigs Pork and Heartland Hogs Book PDF

Author : Cynthia Clampitt
Publisher : Rowman & Littlefield
Page : 263 pages
File Size : 47,5 Mb
Release : 2018-10-16
Category : Cooking
ISBN : 9781538110751

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Pigs, Pork, and Heartland Hogs by Cynthia Clampitt Pdf

Among the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing rates (only rabbits are more prolific). Then, as people spread around the globe, pigs and traditions went with them, with pigs making themselves at home wherever explorers or settlers carried them. Today, pork is the most commonly consumed meat in the world—and no one else in the world produces more pork than the American Midwest. Pigs and pork feature prominently in many cuisines and are restricted by others. In the U.S. during the early1900s, pork began to lose its preeminence to beef, but today, we are witnessing a resurgence of interest in pork, with talented chefs creating delicacies out of every part of the pig. Still, while people enjoy “pigging out,” few know much about hog history, and fewer still know of the creatures’ impact on the world, and specifically the Midwest. From brats in Wisconsin to tenderloin in Iowa, barbecue in Kansas City to porketta in the Iron Range to goetta in Cincinnati, the Midwest is almost defined by pork. Here, tracking the history of pig as pork, Cynthia Clampitt offers a fun, interesting, and tasty look at pigs as culture, calling, and cuisine.

American Home Cooking

Tim Miller
American Home Cooking Book PDF

Author : Tim Miller
Publisher : Rowman & Littlefield
Page : 211 pages
File Size : 51,5 Mb
Release : 2017-07-01
Category : Cooking
ISBN : 9781442253469

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American Home Cooking by Tim Miller Pdf

American Home Cooking provides an answer to the question of why, in the face of all the modern technology we have for saving time, Americans still spend time in their kitchens cooking. Americans eat four to five meals per week in a restaurant and buy millions of dollars’ worth of convenience foods. Cooking, especially from scratch, is clearly on its way out. However, if this is true, why do we spend so much money on kitchen appliances both large and small? Why are so many cooking shows and cookbooks published each year if so few people actually cook? In American Home Cooking, Timothy Miller argues that there are historical reasons behind the reality of American cooking. There are some factors that, over the past two hundred years, have kept us close to our kitchens, while there are other factors that have worked to push us away from our kitchens. At one end of the cooking and eating continuum is preparing meals from scratch: all ingredients are raw and unprocessed and, in extreme cases, grown at the home. On the other end of the spectrum is dining out at a restaurant, where no cooking is done but the family is still fed. All dining experiences exist along this continuum, and Miller considers how American dining has moved along the continuum. He looks at a number of different groups and trends that have affected the state of the American kitchen, stretching back to the early 1800s. These include food and appliance companies, the restaurant industry, the home economics movement of the early 20th century, and reform movements such as the counterculture of the 1960s and the religious reform movements of the 1800s. And yet the kitchen is still, most often, the center of the home and the place where most people expect to cook and eat – even if they don’t.

Food Cults

Kima Cargill
Food Cults Book PDF

Author : Kima Cargill
Publisher : Rowman & Littlefield
Page : 279 pages
File Size : 43,5 Mb
Release : 2016-12-01
Category : Cooking
ISBN : 9781442251328

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Food Cults by Kima Cargill Pdf

What do we mean when we call any group a cult? Definingthat term is a slippery proposition – the word cult is provocative and arguably pejorative. Does it necessarily refer to a religious group? A group with a charismatic leader? Or something darker and more sinister? Because beliefs and practices surrounding food often inspire religious and political fervor, as well as function to unite people into insular groups, it is inevitable that "food cults" would emerge. Studying the extreme beliefs and practices of such food cults allows us to see the ways in which food serves as a nexus for religious beliefs, sexuality, death anxiety, preoccupation with the body, asceticism, and hedonism, to name a few. In contrast to religious and political cults, food cults have the added dimension of mediating cultural trends in nutrition and diet through their membership. Should we then consider raw foodists, many of whom believe that cooked food is poison, a type of food cult? What about paleo diet adherents or those who follow a restricted calorie diet for longevity? Food Cults explores these questions by looking at domestic and international, contemporary and historic food communities characterized by extreme nutritional beliefs or viewed as "fringe" movements by mainstream culture. While there are a variety of accounts of such food communities across disciplines, this collection pulls together these works and explains why we gravitate toward such groups and the social and psychological functions they serve. This volume describes how contemporary and historic food communities come together and foment fanaticism, judgment, charisma, dogma, passion, longevity, condemnation and exaltation.

Food, Health, and Culture in Latino Los Angeles

Sarah Portnoy Sarah Portnoy
Food Health and Culture in Latino Los Angeles Book PDF

Author : Sarah Portnoy Sarah Portnoy
Publisher : Rowman & Littlefield
Page : 223 pages
File Size : 45,5 Mb
Release : 2016-11-14
Category : Cooking
ISBN : 9781442251304

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Food, Health, and Culture in Latino Los Angeles by Sarah Portnoy Sarah Portnoy Pdf

Contemporary Los Angeles can increasingly be considered a part of Latin America. Only 200 miles from the border with Mexico, it has the largest, most diverse population of Latinos in the United States—and reportedly the second largest population of Mexicans outside of Mexico City. It also has one of the most diverse representations of Latino gastronomy in the United States, featuring the cuisine of nearly every region of Mexico, countries such as Peru, Argentina, Guatemala and El Salvador, as well as an incredible variety of Asian-Latin fusion cuisine. Despite the expansion of Latino cuisine's popularity in Los Angeles and the celebrity of many Latino chefs, there is a stark divide between what is available at restaurants and food trucks and what is available to many low-income, urban Latinos who live in food deserts. In these areas, access to healthy, affordable, culturally appropriate foods is a daily challenge. Food-related diseases, particularly diabetes and obesity, plague these communities. In the face of this crisis, grassroots organizations, policy-makers and local residents are working to improve access and affordability through a growing embrace of traditional cuisine, an emergent interest in the farm-to-table movement, and the work of local organizations. Angelinos are creating alternatives to the industrial food system that offer hope for Latino food culture and health in Los Angeles and beyond. This book provides an overview of contemporary L.A.’s Latino food culture, introducing some of the most important chefs in the Latino food scene, and discussing the history and impact of Latino street food on culinary variety in Los Angeles. Along with food culture, the book also discusses alternative sources of healthy food for low-income communities: farmers markets, community and school gardens, urban farms, and new neighborhood markets that work to address the inequalities in access and affordability for Latino residents. By making the connection between Latino food culture and the Latino communities’ food related health issues, this study approaches the issue from a unique perspective.

K'Oben

Amber M. O'Connor,Eugene N. Anderson
K Oben Book PDF

Author : Amber M. O'Connor,Eugene N. Anderson
Publisher : Rowman & Littlefield
Page : 213 pages
File Size : 48,8 Mb
Release : 2016-12-14
Category : Cooking
ISBN : 9781442255265

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K'Oben by Amber M. O'Connor,Eugene N. Anderson Pdf

K’Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today’s culinary tourism in the area. It focuses not only on what was eaten and how it was cooked, but the people involved: who grew or sourced the foods, who cooked them, who ate them. Additionally, the authors examine how Maya foodways and the people involved fit into the social system, particularly in how food is incorporated into culture, economy, and society. The authors provide a detailed literature review of hard-to-find sources including: out of print centuries old cookbooks, archaeological field notes, ethnographies and ethnohistories out of circulation and not available in English, thesis documents only available in Spanish and in university archives as well as current field research on the Maya. The more recent Maya foodways can be studied from cookbooks, ethnographies and ethnohistorical documentation. Between the two of us, we have assembled a small but representative collection of cookbooks, some self-published and rare, that were available in Merida and elsewhere in Mexico during the late 20th century. Some are quite old, and all reflect local traditional foodways. Geographically, the book concentrates on Yucatan, Tabasco and Chiapas in Mexico, but will include Pre-Classic and Classic evidence from Guatemala and El Salvador, whose foodways are influenced by Maya traditions.

Urban Foodways and Communication

Casey Man Kong Lum,Marc de Ferrière le Vayer
Urban Foodways and Communication Book PDF

Author : Casey Man Kong Lum,Marc de Ferrière le Vayer
Publisher : Rowman & Littlefield
Page : 248 pages
File Size : 43,7 Mb
Release : 2016-05-19
Category : Cooking
ISBN : 9781442266438

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Urban Foodways and Communication by Casey Man Kong Lum,Marc de Ferrière le Vayer Pdf

Urban Foodways and Communication is a collection of ethnographic case studies that examine urban foodways around the world as forms of human communication and intangible cultural heritage.

A Taste of Broadway

Jennifer Packard
A Taste of Broadway Book PDF

Author : Jennifer Packard
Publisher : Rowman & Littlefield
Page : 214 pages
File Size : 45,5 Mb
Release : 2017-12-01
Category : Cooking
ISBN : 9781442267329

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A Taste of Broadway by Jennifer Packard Pdf

Beyond being just fuel for the body, food carries symbolic importance used to define individuals, situations, and places, making it an ideal communication tool. In musical theater, food can be used as a shortcut to tell the audience more about a setting, character, or situation. Because everyone relates to eating, food can also be used to evoke empathy, amusement, or shock from the audience. In some cases, food is central to show’s plot. This book looks at popular musical theater shows to examine which foods are used, how they are used, why they are important, and how the food or usage relates to the broader world. Included are recipes for many of the foods that are significant in the shows discussed.