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Author: Benjamin R. Cohen
Publisher: MIT Press
ISBN: 0262542919
Category : Social Science
Languages : en
Pages : 291
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Book Description
How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
Author: Benjamin R. Cohen
Publisher: MIT Press
ISBN: 0262542919
Category : Social Science
Languages : en
Pages : 291
Get Book Here
Book Description
How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
Author: Brenda L. Beagan
Publisher: UBC Press
ISBN: 0774828609
Category : Social Science
Languages : en
Pages : 293
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Book Description
Magazine articles, news items, and self-improvement books tell us that our daily food choices – whether we opt for steak or vegetarian, a TV dinner or a sit-down meal – serve as bold statements about who we are as individuals. Acquired Tastes makes the case that our food habits say more about where we come from and who we would like to be. This intimate portrait of eating habits and attitudes towards food in over one hundred Canadian families in both rural and urban settings reveals that our food choices never solely reflect personal tastes. Age, gender, social class, ethnicity, health concerns, food availability, and political and moral concerns shape the meanings that families attach to food and their self-identities. They also influence how its members respond to social discourses on health, beauty, and the environment, a finding that has profound implications for public health campaigns.
Author: Colin Bannerman
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 112
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Book Description
Looks at culinary fare since the beginning of white settlement in Australia - Sea rations - Damper - Billy tea - Colonial cookery - Early practices of the 20th century - Traditional Australian 'meat pie' (Pie floater P.68) - Household & domestic equipment.
Author: Boston Athenaeum
Publisher: Boston Athenaeum Library
ISBN:
Category : Antiques & Collectibles
Languages : en
Pages : 390
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Book Description
A stunning commemoration of 200 years of collecting, study, and debate at this venerable Boston institution
Author: Al Raines
Publisher: undercover utopia
ISBN: 097981166X
Category :
Languages : en
Pages : 128
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Book Description
The first non-fiction Title from Al Raines, designed to look and feel like a CD will rock the first generation of this new millenium. Voices will be found. Paths will be found. And will be found the Zeitgist of the 21st Century. The Spirit Of The Age is here : are you ready to rock with Class MMX? FOR ALL YOU TEENAGERS OUT THERE... There has never been more young people at one time in one place in all of human history - may this book be your lighthouse when storms gather around your ship. And may you change our HISTORY for ALL TIME.
Author: Alyssa Cordova
Publisher: Grand Central Press
ISBN: 9780935314823
Category : Art
Languages : en
Pages : 0
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Book Description
The exhibition features twelve established and emerging contemporary artists whose work focuses on our reciprocal relationship to food: what we consume, how we consume it and how it consumes us. In recent years, the culinary arts have seen a rise in popularity through cable television cooking shows; increased public awareness of food politics; and the explosion of impassioned food movements such slow food, pop-up restaurants and gourmet food trucks. In Acquired Taste, visual artists use a variety of mediums to address the underlying issues surrounding food and consumption: Greg Stewart (TM)s living sculptures and oeMoveable Gardens envision sustainable agriculture as both utopic and democratic; Jennifer Rubell (TM)s playful, participatory work uses food as a vehicle for social interaction; and Dustin Wayne Harris (TM)s oeCake Mixx photographs offer a humorous, narrative take on first encounters. Artwork in the exhibition ranges from site-specific installations to sculpture and oil paintings. In addition, curators Alyssa Cordova and Heather Richards are collaborating with local food enthusiasts to offer exciting programming and events: cooking demonstrations by chef Jonathan Dye; KCRW Good Food contributor Delilah Snell (TM)s oeJam Van of preserves and other goodies; lectures by featured artist-in-residence Greg Stewart, and more Artists include: Sita Bhaumik, Shannon Faseler, Dustin Wayne Harris, Pamela Johnson, Jennifer Knox, MyersBerg Studios, Mary Parisi, Justin Perricone, Victoria Reynolds, Jennifer Rubell, Stephen Shanabrook, Greg Stewart and Tattfoo Tan. Accompanying Acquired Taste: Food and the Art of Consumption is a full-color exhibition catalog of artwork and essays slated to be published October/November 2011. Essayists include freelance writer and blogger Nicole Caruth (Contemporary Confections); art historian and blogger Megan Fizell (Feasting on Art); and Pulitzer prize-winning writer Jonathan Gold (LA Weekly, KCRW (TM)s Good Food).
Author: Honor Moore
Publisher: W. W. Norton & Company
ISBN: 0393344215
Category : Biography & Autobiography
Languages : en
Pages : 380
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Book Description
“An eloquent argument for speaking even the most difficult truths.” —New York Times Book Review Paul Moore’s vocation as an Episcopal priest took him— with his wife, Jenny, and their family of nine children—from robber-baron wealth to work among the urban poor, leadership in the civil rights and peace movements, and two decades as the bishop of New York. The Bishop’s Daughter is his daughter’s story of that complex, visionary man: a chronicle of her turbulent relationship with a father who struggled privately with his sexuality while she openly explored hers and a searching account of the consequences of sexual secrets.
Author: Emily Falconer
Publisher: Routledge
ISBN: 1315307456
Category : Business & Economics
Languages : en
Pages : 186
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Book Description
This book is an exploration of how time, space and social atmospheres contribute to the experience of taste. It demonstrates complex combinations of material, sensual and symbolic atmospheres and social encounters that shape this experience. Space, Taste and Affect brings together case studies from the fields of sociology, geography, history, psycho-social studies and anthropology to examine debates around how urban designers, architects and market producers manipulate the experience of taste through creating certain atmospheres. The book also explores how the experience of taste varies throughout life, or even during fleeting social encounters, challenging the sense of taste as static. This book moves beyond common narratives that taste is ‘acquired’ or developed, to emphasize the role of psycho-social histories of nostalgia, memories of childhood, migration, trauma and displacement in the experience of we eat and drink. It focuses on entrenched social dimensions of class, value and distinction instead of psychological and neuroscientific conceptualizations of taste and sensuous practices of consumption to be intrinsically linked to the experience of taste in complex ways. This book will appeal to undergraduate and postgraduate students of sociology, human geography, tourism and leisure studies, anthropology, psychology, arts and literature, architecture and urban design.
Author: Robert Palmatier
Publisher: Bloomsbury Publishing USA
ISBN: 0313002525
Category : Social Science
Languages : en
Pages : 486
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Book Description
Each of the more than seven hundred entries in the dictionary contains a description of the historical background of each of the two types of language, literal and nonliteral, and provides an explanation for the relationship between them. Wherever possible, dates of first record in English are provided, along with the bibliographical sources of these dates; and all of the works that record those terms and expressions are given in coded form as listed in the Key to Works Cited. A Guide to Reading the Entries illustrates the typical form of an entry by analyzing an example from the dictionary that introduces five nonliteral expressions, cites thirteen bibliographical sources, and refers the reader to three other relevant entries by means of cross-references. Following the dictionary proper is a Classification of Terms According to Source, in which nearly three hundred nonliteral terms and expressions are listed under the more than four hundred literal categories from which they derive.
Author: Kelly Cain
Publisher: Tule Publishing Group, LLC
ISBN: 9781953647689
Category :
Languages : en
Pages : 316
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Book Description
May the best chef win... After four years at the country's top culinary school and several years as head chef in her mother's restaurant, Rowan Townsend has built a notable reputation. Her farm-to-table collard greens have long been bringing everyone to the yard, but limits on the restaurant's size have led to long waits. Looking to expand the restaurant, she enters a televised chef competition. The problem? Her infuriatingly-talented nemesis from culinary school also enters. To the culinary world, Knox Everheart is restaurant royalty. As much as Rowan wants to deny it, he's a gifted chef. Rowan knows her arrogant arch-nemesis is confident he'll win-he's certainly given her a run for her money more times than she'd like to admit. But this time, she's ready to show him who's boss. Their rivalry soon sparks fireworks in the kitchen and, as the competition heats up, so does Rowan's attraction to Knox. And somewhere between pasta and gumbo, they both need to decide what's worth fighting for.
