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Author: Lucy Long
Publisher: Bloomsbury Publishing
ISBN: 0857857231
Category : Social Science
Languages : en
Pages : 481
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Book Description
Folklore has long explored food as a core component of life, linked to identity, aesthetics, and community and connecting individuals to larger contexts of history, culture and power. It recognizes that we gather together to eat, define class, gender, and race by food production, preparation, and consumption, celebrate holidays and religious beliefs with food, attach meaning to the most mundane of foods, and evoke memories and emotions through our food selections and presentations. The Food and Folklore Reader is the first comprehensive introduction to folklore methods and concepts relevant to food, spanning the entire discipline with key sources drawn from around the globe. Whilst folklore approaches have long permeated food studies, this is the first dedicated reader to introduce those ideas and to encourage students of food to explore them in their own work. Internationally respected editor Lucy M. Long offers expert commentary and rich learning features to aid teaching. Definitive in scale and scope, the reader covers the history of food in folklore scholarship whilst also highlighting food studies approaches and concepts for folklore readers. From seminal works on identity and aesthetics to innovative scholarship on contemporary food issues such as culinary tourism and food security, this will be an essential resource for food studies, folklore studies and anthropology.
Author: Lucy Long
Publisher: Bloomsbury Publishing
ISBN: 0857857231
Category : Social Science
Languages : en
Pages : 481
Get Book Here
Book Description
Folklore has long explored food as a core component of life, linked to identity, aesthetics, and community and connecting individuals to larger contexts of history, culture and power. It recognizes that we gather together to eat, define class, gender, and race by food production, preparation, and consumption, celebrate holidays and religious beliefs with food, attach meaning to the most mundane of foods, and evoke memories and emotions through our food selections and presentations. The Food and Folklore Reader is the first comprehensive introduction to folklore methods and concepts relevant to food, spanning the entire discipline with key sources drawn from around the globe. Whilst folklore approaches have long permeated food studies, this is the first dedicated reader to introduce those ideas and to encourage students of food to explore them in their own work. Internationally respected editor Lucy M. Long offers expert commentary and rich learning features to aid teaching. Definitive in scale and scope, the reader covers the history of food in folklore scholarship whilst also highlighting food studies approaches and concepts for folklore readers. From seminal works on identity and aesthetics to innovative scholarship on contemporary food issues such as culinary tourism and food security, this will be an essential resource for food studies, folklore studies and anthropology.
Author: Clare Connery
Publisher: Bounty Books
ISBN: 9780753729212
Category :
Languages : en
Pages : 144
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Book Description
The Food & Folklore Series brings to life the traditions, folklore, and cooking styles of some of the world's most beloved cuisines. Each title begins with an introduction to the history and culture, then offers over 100 authentic recipes with helpful glossary and tips. Throughout the books, the recipes are illustrated with beautiful color photography paired with evocative black-and-white images of the people and countryside. A unique collection of culinary and cultural lore, as delicious as it is fascinating
Author: Irina Petrosian
Publisher: Lulu.com
ISBN: 1411698657
Category : Cooking
Languages : en
Pages : 254
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Book Description
Food is a portal to Armenia's past and present-day culture. This culinary journey across the land called Hayastan presents the rich history, wondrous legends, and fact-filled stories of Armenian cuisine. Authors Irina Petrosian and David Underwood take readers on a memorable tour of Armenia by way of the kitchen. What ancient Armenian fable warned against genetically-altered food? What little-known Armenian fruit may have helped Noah on the ark? What was the diet of David of Sassoun, the legendary Armenian Hercules? What was the influence of the Soviet Union on the food ways of Armenia? What strange and exotic fruits and herbs are sold in Armenia's markets? Why do Armenians go to cemeteries to 'feed' the dead? What role did coffee play in Armenian marriage rituals? If you are curious about one of the world's most ancient cultures, or are contemplating a trip to Armenia, don't miss the chance to read this fascinating book.
Author: Joanne Asala
Publisher: Llewellyn Worldwide
ISBN: 9781567180442
Category : Cooking
Languages : en
Pages : 388
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Book Description
Presents recipes for beverages, eggs, cheese, soups, vegetables, seafood, meats, and desserts, listing traditional holidays associated with the foods, and other folk beliefs and correspondences.
Author: Jo Lethaby
Publisher: Hamlyn
ISBN: 9781571456502
Category : Cooking
Languages : en
Pages : 144
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Book Description
The Food & Folklore Series brings to life the traditions, folklore, and cooking styles of some of the world's most beloved cuisines. Each title begins with an introduction to the history and culture, then offers over 100 authentic recipes with helpful glossary and tips. Throughout the books, the recipes are illustrated with beautiful color photography paired with evocative black-and-white images of the people and countryside. A unique collection of culinary and cultural lore, as delicious as it is fascinating!
Author: Jacqueline S. Thursby
Publisher: Greenwood
ISBN:
Category : Social Science
Languages : en
Pages : 228
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Book Description
A comprehensive introduction to the folklore of food from the early Native American cultures to the multicultural cuisine of the present day.
Author: A. M. Ruggirello
Publisher:
ISBN: 9781735420004
Category :
Languages : en
Pages :
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Book Description
Author: Ellyn Sanna
Publisher:
ISBN: 9781590843284
Category : Food
Languages : en
Pages : 101
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Book Description
Presents North American folk stories, customs, and songs that are connected to particular foods.
Author: Lucy M. Long
Publisher: Bloomsbury Publishing USA
ISBN: 0313088063
Category : Cooking
Languages : en
Pages : 266
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Book Description
Regional American food culture still exists and is strongest in more rural, homogenous areas of the country. Regional foods are a major component of regional identities, and Americans make a big to-do about their home-grown favorites. The current food cultures of the major American regions-northeast/New England, the Mid-Atlantic, the South, the West, the Midwest-and subregions are illuminated here like never before. Everyone knows something about the iconic fare of a region, such as Soul Food in the South and New England clam bakes, but with this resource readers are able to delve wider and deeper into how Americans from Alaska to Hawaii to the Amish country of the Midwest to the Eastern Seaboard sustain themselves and what their food lifestyles are today. The unique regional food cultures that have developed according to natural resources and population are increasingly affected by social and economic trends. Increasingly mobile Americans generally have access to the same fast food and supermarket chain offerings, read the same mass market food magazines and watch the cable food shows, and younger generations may have less time to continue family food traditions such as baking the ethnic breads and desserts that their mothers did. Regional American Food Culture discusses the various traditions within the context of a new millennium. Narrative chapters describe the background of the regional food culture, what the primary foods are, how the food is cooked and by whom, what the typical meals are, how food is used in special occasions, and diet and health issues in the regions. A chronology, resource guide, selected bibliography, and illustrations complement the text.
Author: Michael E. Bell
Publisher: Wesleyan University Press
ISBN: 0819571717
Category : Social Science
Languages : en
Pages : 392
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Book Description
These stories of vampire legends and gruesome nineteenth-century practices is “a major contribution to the study of New England folk beliefs” (The Boston Globe). For nineteenth-century New Englanders, “vampires” lurked behind tuberculosis. To try to rid their houses and communities from the scourge of the wasting disease, families sometimes relied on folk practices, including exhuming and consuming the bodies of the deceased. Folklorist Michael E. Bell spent twenty years pursuing stories of the vampire in New England. While writers like H.P. Lovecraft, Henry David Thoreau, and Amy Lowell drew on portions of these stories in their writings, Bell brings the actual practices to light for the first time. He shows that the belief in vampires was widespread, and, for some families, lasted well into the twentieth century. With humor, insight, and sympathy, he uncovers story upon story of dying men, women, and children who believed they were food for the dead. “A marvelous book.” —Providence Journal Includes an updated preface covering newly discovered cases.
