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Author: Charlene Elliott
Publisher: Athabasca University Press
ISBN: 1771990252
Category : Social Science
Languages : en
Pages : 336
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Book Description
Food nourishes the body, but our relationship with food extends far beyond our need for survival. Food choices not only express our personal tastes but also communicate a range of beliefs, values, affiliations and aspirations—sometimes to the exclusion of others. In the media sphere, the enormous amount of food-related advice provided by government agencies, advocacy groups, diet books, and so on compete with efforts on the part of the food industry to sell their product and to respond to a consumer-driven desire for convenience. As a result, the topic of food has grown fraught, engendering sometimes acrimonious debates about what we should eat, and why. By examining topics such as the values embedded in food marketing, the locavore movement, food tourism, dinner parties, food bank donations, the moral panic surrounding obesity, food crises, and fears about food safety, the contributors to this volume paint a rich, and sometimes unsettling portrait of how food is represented, regulated, and consumed in Canada. With chapters from leading scholars such as Ken Albala, Harvey Levenstein, Stephen Kline and Valerie Tarasuk, the volume also includes contributions from “food insiders”—bestselling cookbook author and food editor Elizabeth Baird and veteran restaurant reviewer John Gilchrist. The result is a timely and thought-provoking look at food as a system of communication through which Canadians articulate cultural identity, personal values, and social distinction. Contributors include Ken Albala, Elizabeth Baird, Jacqueline Botterill, Rebecca Carruthers Den Hoed, Catherine Carstairs, Nathalie Cooke, Pierre Desrochers, Josh Greenberg, Stephen Kline, Jordan Lebel, Harvey Levenstein, Wayne McCready, Irina Mihalache, Eric Pateman, Rod Phillips, Sheilagh Quaile, Melanie Rock, Paige Schell, and Valerie Tarasuk.
Author: Charlene Elliott
Publisher: Athabasca University Press
ISBN: 1771990252
Category : Social Science
Languages : en
Pages : 336
Get Book
Book Description
Food nourishes the body, but our relationship with food extends far beyond our need for survival. Food choices not only express our personal tastes but also communicate a range of beliefs, values, affiliations and aspirations—sometimes to the exclusion of others. In the media sphere, the enormous amount of food-related advice provided by government agencies, advocacy groups, diet books, and so on compete with efforts on the part of the food industry to sell their product and to respond to a consumer-driven desire for convenience. As a result, the topic of food has grown fraught, engendering sometimes acrimonious debates about what we should eat, and why. By examining topics such as the values embedded in food marketing, the locavore movement, food tourism, dinner parties, food bank donations, the moral panic surrounding obesity, food crises, and fears about food safety, the contributors to this volume paint a rich, and sometimes unsettling portrait of how food is represented, regulated, and consumed in Canada. With chapters from leading scholars such as Ken Albala, Harvey Levenstein, Stephen Kline and Valerie Tarasuk, the volume also includes contributions from “food insiders”—bestselling cookbook author and food editor Elizabeth Baird and veteran restaurant reviewer John Gilchrist. The result is a timely and thought-provoking look at food as a system of communication through which Canadians articulate cultural identity, personal values, and social distinction. Contributors include Ken Albala, Elizabeth Baird, Jacqueline Botterill, Rebecca Carruthers Den Hoed, Catherine Carstairs, Nathalie Cooke, Pierre Desrochers, Josh Greenberg, Stephen Kline, Jordan Lebel, Harvey Levenstein, Wayne McCready, Irina Mihalache, Eric Pateman, Rod Phillips, Sheilagh Quaile, Melanie Rock, Paige Schell, and Valerie Tarasuk.
Author: Charlene Elliott
Publisher:
ISBN: 9781771990288
Category : Communication and culture
Languages : en
Pages :
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Book Description
"Food nourishes the body, but our relationship with food extends far beyond our need for survival. We use food choices not only to express our personal tastes but also, and perhaps more importantly, to declare our affiliation with certain groups to the exclusion of others. Thanks to a newly global system of food production, however, coupled with rising concerns about the nutritional value of the foods we consume and the impact of our increasingly sedentary lifestyles, the modern foodscape has become remarkably difficult to navigate. A single food item may, for example, be labelled with health-related claims made by the manufacturer that do not dovetail with the information provided in the "Nutrition Facts" label. In the media sphere, the enormous amount of food-related advice provided by government agencies, assorted advocacy groups, diet books, and so on compete with efforts on the part of the food industry to sell their product and to respond to a consumer-driven desire for convenience. As a result, the topic of food has grown fraught, engendering sometimes acrimonious debates about what we should eat, and why. This volume is the latest to emerge from a series of workshops about the role of media in Canadian popular culture. By examining topics such as the values embedded in food advertising, the meaning of "organic" and "natural," the locavore movement, food tourism, dinner parties, food bank donations, the moral panic surrounding obesity, food crises, and fears about food safety, the contributors to this volume paint a rich, if at times disturbing, portrait of how food is represented, regulated, and consumed in Canada. We also hear from "food insiders"--bestselling cookbook author and food editor Elizabeth Baird, veteran restaurant reviewer and food writer John Gilchrist, executive chef and culinary tourism provider Eric Pateman--who provide valuable insights about the way that Canadians cook, eat, and experience food. The result is a thought-provoking look at food as a system of communication through which Canadians articulate cultural identity, personal values, and social class."--
Author: David Taras
Publisher: University of Calgary Press
ISBN: 1552381048
Category : Social Science
Languages : en
Pages : 333
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Book Description
How Canadians Communicate, Vol. 1 is a timely collection that chronicles the extraordinary changes that are shaking the foundations of Canada's cultural and communications industries in the twenty-first century. With essays from some of Canada's foremost media scholars, this book discusses the major trends and developments that have taken place in government policy, corporate strategies, creative communities, and various communication mediums: newspapers, films, cellular and palm technology, the Internet, libraries, TV, music, and book publishing. This volume addresses many issues unique to Canada in a broader framework of global communications. Specifically, it looks at new media communications in Aboriginal communities, the changing role of the state in cultural institutions, the conglomeratization of the media, the threat of American and global communications to Canadian voices, and the struggle to retain and reclaim local and national identities in the face of globalization. With articles from academics and professionals across Canada, How Canadians Communicate, Vol.1 provides the most current perspectives on communication in Canada in a rapidly changing world of technology and global communication.
Author: Tina Moffat
Publisher: UBC Press
ISBN: 0774866918
Category : Social Science
Languages : en
Pages : 255
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Book Description
Overnutrition? Undernutrition? Cutting through current anxiety and hype, Small Bites answers key questions about child nutrition and eating by exploring their biological and sociocultural determinants. Are children naturally picky eaters? How can school meals help to address food insecurity and malnutrition? How has the industrial food system commodified children’s food and shaped children’s bodies? Tina Moffat investigates the feeding of children in school and at home around the world, revealing the influence of varied cultural approaches to childhood and food. This important work sets a course for food policy, schools, communities, and caregivers to improve children’s food and nutrition.
Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1909248495
Category : Social Science
Languages : en
Pages : 399
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Book Description
The papers explored the use of food and cookery to explore the past and the exotic, and food in corporations.
Author: Şebnem Susam-Saraeva
Publisher: Routledge
ISBN: 1000382656
Category : Language Arts & Disciplines
Languages : en
Pages : 429
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Book Description
The Routledge Handbook of Translation and Health provides a bridge between translation studies and the burgeoning field of health humanities, which seeks novel ways of understanding health and illness. As discourses around health and illness are dependent on languages for their transmission, impact, spread, acceptance and rejection in local settings, translation studies offers a wealth of data, theoretical approaches and methods for studying health and illness globally. Translation and health intersect in a multitude of settings, historical moments, genres, media and users. This volume brings together topics ranging from interpreting in healthcare settings to translation within medical sciences, from historical and contemporary travels of medicine through translation to areas such as global epidemics, disaster situations, interpreting for children, mental health, women’s health, disability, maternal health, queer feminisms and sexual health, and nutrition. Contributors come from a wide range of disciplines, not only from various branches of translation and interpreting studies, but also from disciplines such as psychotherapy, informatics, health communication, interdisciplinary health science and classical Islamic studies. Divided into four sections and each contribution written by leading international authorities, this timely Handbook is an indispensable resource for all students and researchers of translation and health within translation and interpreting studies, as well as medical and health humanities. Intorduction and Chapter 18 of this book are freely available as a downloadable Open Access PDF at http://www.taylorfrancis.com under a Creative Commons [Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND)] 4.0 license.
Author: Jonathan Deutsch
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Cooking
Languages : en
Pages : 487
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Book Description
This entertaining and informative encyclopedia examines American regional foods, using cuisine as an engaging lens through which readers can deepen their study of American geography in addition to their understanding of America's collective cultures. Many of the foods we eat every day are unique to the regions of the United States in which we live. New Englanders enjoy coffee milk and whoopie pies, while Mid-Westerners indulge in deep dish pizza and Cincinnati chili. Some dishes popular in one region may even be unheard of in another region. This fascinating encyclopedia examines over 100 foods that are unique to the United States as well as dishes found only in specific American regions and individual states. Written by an established food scholar, We Eat What? A Cultural Encyclopedia of Bizarre and Strange Foods in the United States covers unusual regional foods and dishes such as hoppin' Johns, hush puppies, shoofly pie, and turducken. Readers will get the inside scoop on each food's origins and history, details on how each food is prepared and eaten, and insights into why and how each food is celebrated in American culture. In addition, readers can follow the recipes in the book's recipe appendix to test out some of the dishes for themselves. Appropriate for lay readers as well as high school students and undergraduates, this work is engagingly written and can be used to learn more about United States geography.
![Food and World Culture [2 volumes] PDF](https://books.google.com/books/content/images/frontcover/LEXPEAAAQBAJ?fife=w80-h100)
Author: Linda S. Watts
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Cooking
Languages : en
Pages : 810
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Book Description
This book uses food as a lens through which to explore important matters of society and culture. In exploring why and how people eat around the globe, the text focuses on issues of health, conflict, struggle, contest, inequality, and power. Whether because of its necessity, pleasure, or ubiquity, the world of food (and its lore) proves endlessly fascinating to most people. The story of food is a narrative filled with both human striving and human suffering. However, many of today's diners are only dimly aware of the human price exacted for that comforting distance from the lived-world realities of food justice struggles. With attention to food issues ranging from local farming practices to global supply chains, this book examines how food’s history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression. The main text is structured alphabetically around a set of 70 ingredients, from almonds to yeast. Each ingredient's story is accompanied by recipes. Along with the food profiles, the encyclopedia features sidebars. These are short discussions of topics of interest related to food, including automats, diners, victory gardens, and food at world’s fairs. This project also brings a social justice perspective to its content—weighing debates concerning food access, equity, insecurity, and politics.
Author: Shelley Boyd
Publisher: McGill-Queen's Press - MQUP
ISBN: 022801378X
Category : Cooking
Languages : en
Pages : 456
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Book Description
In the twenty-first century, food is media – it is not just on plates, but in literature and on screens, displayed in galleries, studios, and public places. Canadian Culinary Imaginations provokes new conversations about the food-related concepts, memories, emotions, cultures, practices, and tastes that make Canada unique. This collection brings together academics, writers, artists, journalists, and curators to discuss how food mediates our experiences of the nation and the world. Together, the contributors reveal that culinary imaginations reflect and produce the diverse bodies, contexts, places, communities, traditions, and environments that Canadians inhabit, as well as their personal and artistic sensibilities. Arranged in four thematic sections – Indigeneity and foodways; urban, suburban, and rural environments; cultural and national lineages; and subversions of categories – the essays in this collection indulge a growing appetite for conversations about creative engagements with food and the world at large. As the essays and images in Canadian Culinary Imaginations demonstrate, food is more than sustenance – as language and as visual and material culture, it holds the power to represent and remake the world in unexpected ways.
Author: Ana Tominc
Publisher: Routledge
ISBN: 1000542327
Category : Business & Economics
Languages : en
Pages : 233
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Book Description
This collection critically examines the role of food programming on European early television and the impact this might have had on food habits and identities for the European audiences. It foregrounds various food programme genres, from travelog, cooking show and TV cooking competition, to more artistic forms. For the first time, it examines in one place eight European countries, from Portugal to Czechoslovakia and Britain to France and Yugoslavia, to explore ways in which television contributed to culinary change, demonstrating differences and similarities in which early food programme in Europe shaped and promoted progress, modernity, gender and national identities in both Eastern and Western Europe. Featuring a number of archival images that illustrate early food programme visually, this collection complements other research into postwar food history, adding a perspective of visual medium that is often neglected. As such, it should be interesting for food and media historians as well as those interested in European postwar history and culture.
