Crafting the Culture and History of French Chocolate PDF Download
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Author: Susan J. Terrio
Publisher: Univ of California Press
ISBN: 0520221265
Category : Cooking
Languages : en
Pages : 328
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Book Description
This book on the crafting of chocolate in contemporary France is itself delicious. It will be a classic of French ethnography and contribute in important ways to the ongoing debate about the role of national identity in the European Union."—Carole L. Crumley, University of North Carolina, Chapel Hill "A real pathbreaker. The intensity of Terrio's engagement with her respondents shines from almost every page. The work contributes to our understanding of the politics of heritage. . . . It is a thoroughly researched and descriptively rich analysis of how anthropologists can approach weighty problems of identity, national-local relations, and the ideology of self and other."—Michael Herzfeld, author of Portrait of a Greek Imagination
Author: Susan J. Terrio
Publisher: Univ of California Press
ISBN: 0520221265
Category : Cooking
Languages : en
Pages : 328
Get Book Here
Book Description
This book on the crafting of chocolate in contemporary France is itself delicious. It will be a classic of French ethnography and contribute in important ways to the ongoing debate about the role of national identity in the European Union."—Carole L. Crumley, University of North Carolina, Chapel Hill "A real pathbreaker. The intensity of Terrio's engagement with her respondents shines from almost every page. The work contributes to our understanding of the politics of heritage. . . . It is a thoroughly researched and descriptively rich analysis of how anthropologists can approach weighty problems of identity, national-local relations, and the ideology of self and other."—Michael Herzfeld, author of Portrait of a Greek Imagination
Author: Susan J. Terrio
Publisher:
ISBN: 9780756765132
Category : History
Languages : en
Pages : 313
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Book Description
Follows the craft community of French chocolatiers -- members of a tiny group experiencing intense international competition -- as they struggle to ensure the survival of their businesses. Tells a story that challenges conventional views of craft work and training models in late capitalism. Covers the world of craft leaders and local artisanal families in Paris and in southwest France and how they work and confront the representatives and structures of power, from tastemakers, CEOs, and ad. executives to the technocrats of Paris and Brussels. The chocolatiers affirm their collective identity and their place in the present by commemorating selectively their role in history. Will appeal to anthropologists, cultural studies scholars and others with an interest in chocolate. Illustrated.
Author: Ross F. Collins
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Business & Economics
Languages : en
Pages : 644
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Book Description
Chocolate is nearly always with us—when celebrating or mourning, in love or alone, healthy or sick, happy or sad. This book offers a comprehensive look at how an exotic food grew to play such a central role in our lives. No food in the world can offer as storied a history as chocolate. Chocolate: A Cultural Encyclopedia focuses on cocoa's history from ancient Mesoamerican beginnings as a symbol of ritual, life, and death, to its omnipresence in Europe, North America, and the rest of the world. In 10 thematic chapters covering chocolate in society and culture, 80 shorter entries, recipes, and a comprehensive timeline, this new book takes a closer look at how chocolate has served as a medicine, an indulgence, a symbol of decadence, a door to romance, a tempting taboo, a means of survival, and a snack for children and adults alike. Why did popes and kings so fear their chocolate? Who invented milk chocolate, and why was its formula kept secret? Why did soldiers in World War II despise their chocolate rations? Who makes the most chocolate today? Find out the answers to these questions and more as this book tells you everything you wanted to know—and a lot you didn't even know existed—about the seed from the world’s favorite fruit tree.
Author: Paul A. Silverstein
Publisher: Indiana University Press
ISBN: 9780253003041
Category : Social Science
Languages : en
Pages : 298
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Book Description
Algerian migration to France began at the end of the 19th century, but in recent years France's Algerian community has been the focus of a shifting public debate encompassing issues of unemployment, multiculturalism, Islam, and terrorism. In this finely crafted historical and anthropological study, Paul A. Silverstein examines a wide range of social and cultural forms -- from immigration policy, colonial governance, and urban planning to corporate advertising, sports, literary narratives, and songs -- for what they reveal about postcolonial Algerian subjectivities. Investigating the connection between anti-immigrant racism and the rise of Islamist and Berberist ideologies among the "second generation" ("Beurs"), he argues that the appropriation of these cultural-political projects by Algerians in France represents a critique of notions of European or Mediterranean unity and elucidates the mechanisms by which the Algerian civil war has been transferred onto French soil.
Author: Rossella Ceccarini
Publisher: BRILL
ISBN: 9004194665
Category : Business & Economics
Languages : en
Pages : 175
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Book Description
This book analyzes the reception of artisanal pizza in Japan through the lens of professional pizza chefs. The movement of food and workers, and the impact that such movements have on the artisanal workers occupation are at issue.
Author: Rachel E. Black
Publisher: University of Illinois Press
ISBN: 0252052935
Category : Cooking
Languages : en
Pages : 161
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Book Description
Works of Distinction, LDEI M.F.K. Fisher Prize for Excellence in Culinary Media Content, 2022 A rare woman’s-eye-view of working in the professional French kitchen Though women enter France’s culinary professions at higher rates than ever, men still receive the lion’s share of the major awards and Michelin stars. Rachel E. Black looks at the experiences of women in Lyon to examine issues of gender inequality in France’s culinary industry. Known for its female-led kitchens, Lyon provides a unique setting for understanding the gender divide, as Lyonnais women have played a major role in maintaining the city’s culinary heritage and its status as a center for innovation. Voices from history combine with present-day interviews and participant observation to reveal the strategies women use to navigate male-dominated workplaces or, in many cases, avoid men in kitchens altogether. Black also charts how constraints imposed by French culture minimize the impact of #MeToo and other reform-minded movements. Evocative and original, Cheffes de Cuisine celebrates the successes of women inside the professional French kitchen and reveals the obstacles women face in the culinary industry and other male-dominated professions.
Author: Jennifer J. Davis
Publisher: LSU Press
ISBN: 0807145351
Category : History
Languages : en
Pages : 325
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Book Description
In the eighteenth and nineteenth centuries, French cooks began to claim central roles in defining and enforcing taste, as well as in educating their diners to changing standards. Tracing the transformation of culinary trades in France during the Revolutionary era, Jennifer J. Davis argues that the work of cultivating sensibility in food was not simply an elite matter; it was essential to the livelihood of thousands of men and women. Combining rigorous archival research with social history and cultural studies, Davis analyzes the development of cooking aesthetics and practices by examining the propagation of taste, the training of cooks, and the policing of the culinary marketplace in the name of safety and good taste. French cooks formed their profession through a series of debates intimately connected to broader Enlightenment controversies over education, cuisine, law, science, and service. Though cooks assumed prominence within the culinary public sphere, the unique literary genre of gastronomy replaced the Old Regime guild police in the wake of the French Revolution as individual diners began to rethink cooks' authority. The question of who wielded culinary influence -- and thus shaped standards of taste -- continued to reverberate throughout society into the early nineteenth century. This remarkable study illustrates how culinary discourse affected French national identity within the country and around the globe, where elite cuisine bears the imprint of the country's techniques and labor organization.
Author: Donald Wood
Publisher: Emerald Group Publishing
ISBN: 1848555423
Category : Business & Economics
Languages : en
Pages : 440
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Book Description
Explores economic development, integration, and morality in economic transactions in Asia and the America. This title includes chapters that look at underground gambling behavior in China in light of that country's economic boom and retail store expansion and local socioeconomic effects in rural Mexico.
Author: Timothy de Waal Malefyt
Publisher: Routledge
ISBN: 1000182770
Category : Social Science
Languages : en
Pages : 235
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Book Description
Through its artful engagement with consumers, advertising subtly shapes our everyday worlds. It plays upon powerful emotions -- envy, fear, lust and ambition. But the industry itself is far more subtle and complex than many people might assume. Through an innovative mix of business strategy and cultural theory, this pioneering book provides a behind-the-scenes analysis of the link between advertising and larger cultural forces, as well as a rare look into the workings of agencies themselves. How do advertisements endeavour to capture real life? How do advertising agencies think of their audience: the consumer and their corporate client? What issues do agencies have to consider when using an advertisement in a range of different countries? What specific methods are used to persuade us not only to buy but to remain loyal to a product? How do advertisers fan consumer desire? An incisive understanding of human behaviour is at the core of all these questions and is what unites advertisers and anthropologists in their work. While this link may come as a surprise to those who consider the former to be firmly rooted in commerce and the latter in culture, this book clearly shows that these two fields share a remarkable number of convergences. From constructing a Japaneseness that appeals to two very different Western audiences, to tracking advertising changes in the post World War II period, to considering how people can be influenced by language and symbols, Advertising Cultures is an indispensable guide to the production of images and to consumer behaviour for practitioners and students alike.
Author:
Publisher: Oxford University Press
ISBN: 0199313628
Category : Cooking
Languages : en
Pages : 947
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Book Description
A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.
