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Author: Cailein Gillespie
Publisher: Routledge
ISBN: 1136404945
Category : Business & Economics
Languages : en
Pages : 224
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Book Description
Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy * the relationship between gastronomy and and travel and tourism * salient issues of nutrition, food hygiene and health promotion Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content.
Author: Cailein Gillespie
Publisher: Routledge
ISBN: 1136404945
Category : Business & Economics
Languages : en
Pages : 224
Get Book Here
Book Description
Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy * the relationship between gastronomy and and travel and tourism * salient issues of nutrition, food hygiene and health promotion Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content.
Author: International Commission for Research into European Food History
Publisher: Academic Press
ISBN:
Category : Health & Fitness
Languages : en
Pages : 306
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Book Description
Author: Mark Leonard
Publisher: HarperCollins UK
ISBN: 0007398395
Category : Business & Economics
Languages : en
Pages : 266
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Book Description
Those who believe Europe to be weak and ineffectual are wrong. Turning conventional wisdom on its head Why Europe Will Run the 21st Century sets out a vision for a century in which Europe will dominate, not America. This is the book that will make your mind up about Europe.
Author: Paul Collinson
Publisher: Berghahn Books
ISBN: 1789202388
Category : Social Science
Languages : en
Pages : 238
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Book Description
Sustainability is one of the great problems facing food production today. Using cross-disciplinary perspectives from international scholars working in social, cultural and biological anthropology, ecology and environmental biology, this volume brings many new perspectives to the problems we face. Its cross-disciplinary framework of chapters with local, regional and continental perspectives provides a global outlook on sustainability issues. These case studies will appeal to those working in public sector agencies, NGOs, consultancies and other bodies focused on food security, human nutrition and environmental sustainability.
Author: Ronald Tiersky
Publisher: Rowman & Littlefield Publishers
ISBN: 0742567745
Category : Political Science
Languages : en
Pages : 510
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Book Description
A fifth edition of this book is now available. This elegantly written and comprehensive book is the only text that combines a unified set of both country case studies with sustained analysis of the European Union. The contributors, an authoritative group of Americans and Europeans, explore the new Europe—west and east—using intertwining themes of domestic politics, European integration, and European security. In this fourth edition, all existing chapters have been thoroughly revised and updated, and completely new chapters have been added on France, Italy, Poland, the global economic crisis, economic governance, law and politics, migration, and security. Cosmopolitan in outlook, realistic in analysis, this unique text will lead readers toward a coherent view of Europe today.
Author: Derek J. Oddy
Publisher: Routledge
ISBN: 1317017552
Category : Science
Languages : en
Pages : 275
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Book Description
Twentieth century Europe went through a dramatic transition from low income populations experiencing hunger and nutritionally inadequate diets, to the recent era of over-consumption and growing numbers of overweight and obese people. By examining the trends in food history from case studies across Europe, this book offers a historical context to explain how and why this transition has occurred and what we can learn in order to try and address the vitally important issues arising from obesity in contemporary Europe.
Author: Rachel Duffett
Publisher: Routledge
ISBN: 1317134419
Category : Social Science
Languages : en
Pages : 295
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Book Description
Wars cannot be fought and sustained without food and this unique collection explores the impact of war on food production, allocation and consumption in Europe in the twentieth century. A comparative perspective which incorporates belligerent, occupied and neutral countries provides new insights into the relationship between food and war. The analysis ranges from military provisioning and systems of food rationing to civilians' survival strategies and the role of war in stimulating innovation and modernization.
Author: Nelson González Ortega
Publisher: Berghahn Books
ISBN: 180073381X
Category : Social Science
Languages : en
Pages : 249
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Book Description
The 21st century has witnessed some of the largest human migrations in history. Europe in particular has seen a major influx of refugees, redefining notions of borders and national identity. This interdisciplinary volume brings together leading international scholars of migration from perspectives as varied as literature, linguistics, area and cultural studies, media and communication, visual arts, and film studies. Together, they offer innovative interpretations of migrants and contemporary migration to Europe, enriching today’s political and media landscape, and engaging with the ongoing debate on forced mobility and rights of both extra-European migrants and European citizens.
Author: Mark McWilliams
Publisher: Rowman Altamira
ISBN: 0759120943
Category : Cooking
Languages : en
Pages : 221
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Book Description
Food and the Novel in Nineteenth-Century America revolves around the 1840 presidential election when, according to campaign slogans, candidates were what they ate. Skillfully deploying the rhetoric of republican simplicity—the belief that plain dress, food, and manners were signs of virtue in the young republic—William Henry Harrison defeated Martin Van Buren by aligning the incumbent with the European luxuries of pâté de foie gras and soupe à la reine while maintaining that he survived on “raw beef without salt.” The effectiveness of such claims reflected not only the continuing appeal of the frontier and the relatively primitive nature of American cooking, but also a rhetorical struggle to define how eating habits and culinary practices fit into ideas of the American character. From this crucial mid-century debate, the book’s argument reaches back to examine the formation of the myth of republican simplicity in revolutionary America and forward to the popularization of cosmopolitan sophistication during the Gilded Age. Drawing heavily on cookbooks, domestic manuals, travel writing, and the popular press, this historical framework structures a discussion of ways novelists use food to locate characters within their fictional worlds, evoking or contesting deeply held social beliefs about gender, class, and race. In addition to mid-century novelists like Hawthorne, Melville, Stowe, and Warner, the book examines popular and canonical novels by writers as diverse as Lydia Maria Child, James Fenimore Cooper, Susanna Rowson, Catharine Sedgwick, Mark Twain, Edith Wharton, and Harriet Wilson. Some of these authors also wrote domestic manuals and cookbooks. In addition, McWilliams draws on a wide range of such work by William Alcott, Catharine Beecher, Eliza Leslie, Fannie Merrit Farmer, Maria Parloa, and others.
Author: Ilaria Porciani
Publisher: Routledge
ISBN: 1000729931
Category : Cooking
Languages : en
Pages : 326
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Book Description
Food Heritage and Nationalism in Europe contends that food is a fundamental element of heritage, and a particularly important one in times of crisis. Arguing that food, taste, cuisine and gastronomy are crucial markers of identity that are inherently connected to constructions of place, tradition and the past, the book demonstrates how they play a role in intangible, as well as tangible, heritage. Featuring contributions from experts working across Europe and beyond, and adopting a strong historical and transnational perspective, the book examines the various ways in which food can be understood and used as heritage. Including explorations of imperial spaces, migrations and diasporas; the role of commercialisation processes, and institutional practices within political and cultural domains, this volume considers all aspects of this complex issue. Arguing that the various European cuisines are the result of exchanges, hybridities and complex historical processes, Porciani and the chapter authors offer up a new way of deconstructing banal nationalism and of moving away from the idea of static identities. Suggesting a new and different approach to the idea of so-called national cuisines, Food Heritage and Nationalism in Europe will be a compelling read for academic audiences in museum and heritage studies, cultural and food studies, anthropology and history. Chapters 1, 2, 4, 6, and 12of this book are freely available as downloadable Open Access PDFs at http://www.taylorfrancis.com under a Creative Commons Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND) 4.0 license.
