Food in Time and Place

Food in Time and Place PDF

Author: Paul Freedman

Publisher: Univ of California Press

Published: 2014-11-24

Total Pages: 424

ISBN-13: 0520959345

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Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

No Foreign Food

No Foreign Food PDF

Author: Richard Pillsbury

Publisher: Routledge

Published: 2018-02-12

Total Pages: 356

ISBN-13: 0429978294

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“Reading Richard Pillsbury’s remarkable No Foreign Food, like the grand opening of a new restaurant in one’s neighborhood, is an exciting and pleasurable event. He engagingly chronicles the amazing diversity of America’s food ways that are so central to our history and culture, but he also tells us why our eating habits are much more than mere gastronomic experiences.” Karl Raitz UNIVERSITY OF KENTUCKY “No Foreign Food is the only serious up-to-date treatment of American food habits that I know—a subject unaccountably neglected by most students of the American scene. In Pillsbury’s skillful hands, American food habits become more than just a set of cranky likes and dislikes, but instead a mirror to America’s larger culture. ... It is an indispensable book for any serious student of the American scene.” Pierce Lewis PENNSYLVANIA STATE UNIVERSITY No Foreign Food explores the evolution and transformation of the American diet from colonial times to the present. How and why did our bland colonial diet evolve into today’s restless melange of exotic foods? Why are Hoppin’ John, lutefisk, and scrapple, once so important, seldom eaten today? How has the restaurant shaped our daily menus? These and hundreds of other questions are addressed in this examination of the changing American diet.

Food in Time and Place

Food in Time and Place PDF

Author: Paul Freedman

Publisher: Univ of California Press

Published: 2014-10-31

Total Pages: 420

ISBN-13: 0520277457

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Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food culturesÑfrom ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

Food in Memory and Imagination

Food in Memory and Imagination PDF

Author: Beth Forrest

Publisher: Bloomsbury Publishing

Published: 2022-01-13

Total Pages: 384

ISBN-13: 1350096172

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How do we engage with food through memory and imagination? This expansive volume spans time and space to illustrate how, through food, people have engaged with the past, the future, and their alternative presents. Beth M. Forrest and Greg de St. Maurice have brought together first-class contributions, from both established and up-and-coming scholars, to consider how imagination and memory intertwine and sometimes diverge. Chapters draw on cases around the world-including Iran, Italy, Japan, Kenya, and the US-and include topics such as national identity, food insecurity, and the phenomenon of knowledge. Contributions represent a range of disciplines, including anthropology, history, philosophy, psychology, and sociology. This volume is a veritable feast for the contemporary food studies scholar.

The People's Place

The People's Place PDF

Author: Dave Hoekstra

Publisher: Chicago Review Press

Published: 2015-10-01

Total Pages: 240

ISBN-13: 1613730624

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Celebrated former Chicago Sun-Times columnist Dave Hoekstra unearths stories as he travels, tastes, and talks his way through 20 of America's soul food restaurants Dr. Martin Luther King Jr. loved the fried catfish and lemon icebox pie at Memphis's Four Way restaurant. In New Orleans, beloved chef Leah Chase recalls introducing George W. Bush to baked cheese grits and scolding Barack Obama for putting Tabasco sauce on her gumbo. Following the "soul food corridor" from the South through northern industrial cities, The People's Place gives voice to the remarkable chefs, workers, and small business owners who provided sustenance and a safe haven for civil rights pioneers, not to mention presidents and politicians; music, film, and sports legends; and countless everyday, working-class people. Featuring photographs, recipes, and ruminations from notable regulars—including Minnijean Brown, one of the Little Rock Nine who integrated Little Rock Central High School in 1957; former congressman and Atlanta Mayor Andrew Young; jazz legend Ramsey Lewis; James Meredith, the first African American student admitted to the segregated University of Mississippi; and many others—The People's Place is an unprecedented celebration of soul food and community.

Food and Place

Food and Place PDF

Author: Pascale Joassart-Marcelli

Publisher: Rowman & Littlefield Publishers

Published: 2017-12-22

Total Pages: 296

ISBN-13: 9781442266513

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This text provides a comprehensive exploration of food from the unique perspective of place. It shows that our experiences with food are deeply influenced by their cultural, social, economic, and political contexts. Critically engaged and connected to current activist and academic debates, Food and Place will be an essential resource for students across the social sciences.

Food, Culture, Place

Food, Culture, Place PDF

Author: Lori McCarthy

Publisher:

Published: 2021-10-10

Total Pages: 212

ISBN-13: 9781989417317

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Many homes in Newfoundland still have well-stocked pantries of bottled moose or rabbit, freezers of corned capelin, and eider ducks at the ready, waiting for a special meal. Food, Culture, Place celebrates the land these foods come from and encourages everyone to put more traditional foods back on their plates. Lori McCarthy and Marsha Tulk have been collecting and cooking their way through the wild foods of Newfoundland for decades. This book showcases their experiences and shares the stories they have captured through their work and the people they have met. Through it all runs a deep love of everything that it takes to harvest, hunt, and prepare these foods to be enjoyed. Fish are caught, game hunted, berries and plants foraged. Food is prepared, preserved, and stored. Throughout are recipes for traditional dishes, regional delicacies, and modern preparations for today's home cook.

My Food Plan

My Food Plan PDF

Author: First Place 4 Health

Publisher: Gospel Light Publications

Published: 2011-08-03

Total Pages: 82

ISBN-13: 0830759719

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The My Food Plan booklet also includes a two-week quick start plan with menus and shopping lists to help new members jumpstart their pursuit of a balanced diet. The My Food Plan booklet brings healthy food choices within reach of anyone who is ready to change!

Worlds of Food

Worlds of Food PDF

Author: Kevin Morgan

Publisher: Oxford University Press on Demand

Published: 2008-04-24

Total Pages: 242

ISBN-13: 0199542287

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Three leading scholars in the field explain why place and provenance are assuming more importance in the food chain to producers, consumers, and regulators. They examine how these concerns influence debates on the future of food and farming, exploring the implications for three very different regions: California, Tuscany, and Wales.

The Taste of Place

The Taste of Place PDF

Author: Amy B. Trubek

Publisher: Univ of California Press

Published: 2008-05-05

Total Pages: 316

ISBN-13: 0520252810

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While much has been written about the concept of terroir as it relates to wine, this book expands the concept into cuisine and culture more broadly. Bringing together stories of people farming, cooking and eating, the author focuses on a series of examples ranging from shagbark hicory nuts in Wisconsin to wines from northern California

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