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Author: Maria Mackinney-Valentin
Publisher: Bloomsbury Publishing
ISBN: 1474249124
Category : Design
Languages : en
Pages : 203
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Book Description
We dress to communicate who we are, or who we would like others to think we are, telling seductive fashion narratives through our adornment. Yet, today, fashion has been democratized through high-low collaborations, social media and real-time fashion mediation, complicating the basic dynamic of identity displays, and creating tension between personal statements and social performances. Fashioning Identity explores how this tension is performed through fashion production and consumption,by examining a diverse series of case studies - from ninety-year old fashion icons to the paradoxical rebellion in 'normcore', and from soccer jerseys in Kenya to heavy metal band T-shirts in Europe. Through these cases, the role of time, gender, age memory, novelty, copying, the body and resistance are considered within the context of the contemporary fashion scene. Offering a fresh approach to the subject by readdressing Fred Davis' seminal concept of 'identity ambivalence' in Fashion, Culture and Identity (1992), Mackinney-Valentin argues that we are in an epoch of 'status ambivalence', in which fashioning one's own identity has become increasingly complicated.
Author: Maria Mackinney-Valentin
Publisher: Bloomsbury Publishing
ISBN: 1474249124
Category : Design
Languages : en
Pages : 203
Get Book Here
Book Description
We dress to communicate who we are, or who we would like others to think we are, telling seductive fashion narratives through our adornment. Yet, today, fashion has been democratized through high-low collaborations, social media and real-time fashion mediation, complicating the basic dynamic of identity displays, and creating tension between personal statements and social performances. Fashioning Identity explores how this tension is performed through fashion production and consumption,by examining a diverse series of case studies - from ninety-year old fashion icons to the paradoxical rebellion in 'normcore', and from soccer jerseys in Kenya to heavy metal band T-shirts in Europe. Through these cases, the role of time, gender, age memory, novelty, copying, the body and resistance are considered within the context of the contemporary fashion scene. Offering a fresh approach to the subject by readdressing Fred Davis' seminal concept of 'identity ambivalence' in Fashion, Culture and Identity (1992), Mackinney-Valentin argues that we are in an epoch of 'status ambivalence', in which fashioning one's own identity has become increasingly complicated.
Author: Natalie Berkowitz
Publisher: Columbia University Press
ISBN: 0231537379
Category : Cooking
Languages : en
Pages : 337
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Book Description
More than 40 vintners from across America and around the world reveal their winemaking secrets in this collection of fascinating interviews. In The Winemaker’s Hand, professional winemakers from Napa Valley to the Finger Lakes and from Chile to Italy share their personal approach to the ancient—yet constantly evolving—craft of winemaking. In candid discussions, they reveal how a combination of talent, passion, and experience shape the outcome of their individual wines. Wine and food writer Natalie Berkowitz interviews winemakers from small family wineries as well as large corporations that produce bottles in the hundreds of thousands. They discuss familiar and unfamiliar grape varietals, local terroirs, and the vagaries of Mother Nature—as well as how new technologies are revolutionizing historic winemaking practices. Complete with personal recipes, maps of winemaking regions, and an aroma wheel capturing the vast array of wine's complex flavors and aromas, The Winemaker’s Hand is a globe-hopping tour through the world of wine.
Author: Nicola Perullo
Publisher: Columbia University Press
ISBN: 0231541422
Category : Philosophy
Languages : en
Pages : 177
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Book Description
Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences for and relationship to nature, pushes us toward ethical practices of consumption, and impresses upon us the importance of aesthetics. Eating is often dismissed as a necessary aspect of survival, and our personal enjoyment of food is considered a quirk. Nicola Perullo sees food as the only portion of the world we take in on a daily basis, constituting our first and most significant encounter with the earth. Perullo has long observed people's food practices and has listened to their food experiences. He draws on years of research to explain the complex meanings behind our food choices and the thinking that accompanies our gustatory actions. He also considers our indifference toward food as a force influencing us as much as engagement. For Perullo, taste is value and wisdom. It cannot be reduced to mere chemical or cultural factors but embodies the quality and quantity of our earthly experience.
Author: Anne Murcott
Publisher: Bloomsbury Publishing
ISBN: 1350022047
Category : Social Science
Languages : en
Pages : 241
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Book Description
This textbook equips students with the ability to analyze and think critically about contemporary food topics. A thorough introduction to the sociology of food and eating, the book also acts as a primer to the discipline of sociology more generally. Chapters start with a 'common sense' assumption about food which students frequently encounter in their own lives or in the mass media. Topics include family meals, ethnic cuisines, cooking skills and convenience foods, eating out, food waste, and 'overpackaging'. Anne Murcott shows how systematic academic research approaches can allow students to move beyond 'conventional wisdoms' to examine sociological perspectives on food and eating. Key sociological concerns such as class, gender, age, ethnicity, power and identity are also introduced, accompanied by a wide range of examples from around the globe. By the end, readers will be able to think more critically and to apply sociological approaches to questions about food and society. Introducing the Sociology of Food and Eating is an essential introductory textbook for students in sociology and food studies. It provides readers with a solid basis for success in their studies - and with a new understanding of their own attitudes to food and eating.
Author: Isabel Cantista
Publisher: Springer Nature
ISBN: 3031068866
Category : Business & Economics
Languages : en
Pages : 344
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Book Description
This edited volume explores how fashion brands deal with legacy by looking at the preservation of heritage and knowledge and how this builds a bridge to the future. Bringing together different reflections from the world of fashion, from gloves to virtual jewels, from luxury brand’s digital narratives to historical contexts, each chapter offers a narrative that is contemporary, yet linked to historical contexts. With these narratives, the book reveals how innovation builds on heritage, and how locally rooted traditional techniques connect to contemporary global production. It illustrates how ancestral processes renew, encouraging us to produce and consume more responsibly. Split into three parts, the book firstly covers narrative and knowledge in different contexts before delving in to narrative, brand building and creativity with case studies. The final section centres on digital narratives with new consumers. Ultimately, this book demonstrates that multidisciplinary knowledge of the past is essential to the understanding of the contemporary.
Author: Yong Chen
Publisher: Columbia University Press
ISBN: 0231168926
Category : Social Science
Languages : en
Pages : 326
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Book Description
American diners began flocking to Chinese restaurants more than a century ago, making Chinese cuisine the first mass-consumed food in the United States. By 1980, it had become the countryÕs most popular ethnic cuisine. Chop Suey, USA is the first comprehensive analysis of the forces that made Chinese food ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Chinese foodÕs transpacific migration and commercial success is both an epic story of global cultural exchange and a history of the socioeconomic, political, and cultural developments that shaped the American appetite for fast food and cheap labor in the nineteenth and twentieth centuries. Americans fell in love with Chinese food not because of its gastronomic excellence. They chose quick and simple dishes like chop suey over ChinaÕs haute cuisine, and the affordability of such Chinese food democratized the once-exclusive dining-out experience for underprivileged groups, such as marginalized Anglos, African Americans, and Jews. The mass production of food in Chinese restaurants also extended the role of Chinese Americans as a virtual service labor force and marked the racialized division of the American population into laborers and consumers. The rise of Chinese food was also a result of the ingenuity of Chinese American restaurant workers, who developed the concept of the open kitchen and popularized the practice of home delivery. They effectively streamlined certain Chinese dishes, turning them into nationally recognized brand names, including chop suey, the ÒBig MacÓ of the pre-McDonaldÕs era. Those who engineered the epic tale of Chinese food were a politically disfranchised, numerically small, and economically exploited group, embodying a classic American story of immigrant entrepreneurship and perseverance.
Author: Ole G. Mouritsen
Publisher: Columbia University Press
ISBN: 023116890X
Category : Cooking
Languages : en
Pages : 282
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Book Description
In the West, we have identified only four basic tastesÑsour, sweet, salty, and bitterÑthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrb¾k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.
Author: Joanne Finkelstein
Publisher:
ISBN: 9780231167970
Category : Appetite
Languages : en
Pages : 0
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Book Description
Follow-up to: Dining out: a sociology of modern manners. 1989.
Author: Arnold van Huis
Publisher: Columbia University Press
ISBN: 0231166842
Category : Cooking
Languages : en
Pages : 218
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Book Description
Insects will be appearing on our store shelves, menus, and plates within the decade. In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home yet boasting the international flair of the world’s most chic dishes. Insects are delicious and healthy. A large proportion of the world’s population eats them as a delicacy. In Mexico, roasted ants are considered a treat, and the Japanese adore wasps. Insects not only are a tasty and versatile ingredient in the kitchen, but also are full of protein. Furthermore, insect farming is much more sustainable than meat production. The Insect Cookbook contains delicious recipes; interviews with top chefs, insect farmers, political figures, and nutrition experts (including chef René Redzepi, whose establishment was elected three times as “best restaurant of the world”; Kofi Annan, former secretary-general of the United Nations; and Daniella Martin of Girl Meets Bug); and all you want to know about cooking with insects, teaching twenty-first-century consumers where to buy insects, which ones are edible, and how to store and prepare them at home and in commercial spaces.
Author: Julia Petrov
Publisher: Bloomsbury Publishing
ISBN: 135003620X
Category : Design
Languages : en
Pages : 251
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Book Description
From Jack the Ripper to Frankenstein, Halloween customs to Alexander McQueen collections, Fashioning Horror examines how terror is fashioned visually, symbolically, and materially through fashion and costume, in literature, film, and real life. With a series of case studies that range from sensationalist cinema and Slasher films to true crime and nineteenth-century literature, the volume investigates the central importance of clothing to the horror genre, and broadens our understanding of both material and popular culture. Arguing that dress is fundamental to our understanding of character and setting within horror, the chapters also reveal how the grotesque and horrific is at the center of fashion itself, with its potential for instability, disguise, and carnivalesque subversion. Packed with original research, and bringing together a range of international scholars, the book is the first to thoroughly examine the aesthetics of terror and the role of fashion in the construction of horror.
