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Author: Brie Arthur
Publisher: St. Lynn's Press
ISBN: 9781943366187
Category : GARDENING
Languages : en
Pages : 0
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Book Description
Growing ornamental plants and edible plants together is the newest gardening trend. And Brie Arthur is the #1 expert in North America.
Author: Brie Arthur
Publisher: St. Lynn's Press
ISBN: 9781943366187
Category : GARDENING
Languages : en
Pages : 0
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Book Description
Growing ornamental plants and edible plants together is the newest gardening trend. And Brie Arthur is the #1 expert in North America.
Author: Saline Verhoeven
Publisher:
ISBN: 9789492095381
Category : Architecture
Languages : en
Pages : 320
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Book Description
A foodscape refers to the social and spatial organisation of networks and food supply systems. It is the physical places and practices of food production, processing, distribution, sales, preparation, and consumption. Thinking about food-related problems and challenges is becoming increasingly vital today, as they impact our global way of life. In securing foodscapes for the future, the social, economic, and ecological sustainability of food systems must be considered along with the spatial qualities of the landscape and its use. This book links extensive research, case studies, and spatial designs from projects all over the world to enact a more comprehensive approach to food issues.
Author: Olaf Kühne
Publisher: Springer Nature
ISBN: 3658414995
Category : Social Science
Languages : en
Pages : 308
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Book Description
Since the mid-1990s, the term 'foodscapes' has been used. Its reference to landscape opens it up to a wide theoretical variety and numerous methodological approaches. Through the large 'semantic yard' of the concept of landscape it becomes clear that the approach of foodscapes aims less at the description or pure positivistic analysis of the production, distribution and consumption of food, but is rather open to aesthetic approaches, normative questions, aspects of the connection of food and space with meaning. In this respect, research on foodscapes is not simply a part of food geography but reaches beyond it. With this anthology we contribute to the development of the research field on foodscapes and combine diverse perspectives from different disciplines, locations and theoretical as well as methodological backgrounds on the diversity of what foodscapes can be. Our anthology 'Foodscapes - Theory, History, and Current European Examples' is the result of the collaboration of lecturers and students from the universities of Bucharest, Madrid, Rome and Tübingen.
Author: Steffan Igor Ayora-Diaz
Publisher: Berghahn Books
ISBN: 0857453343
Category : Social Science
Languages : en
Pages : 324
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Book Description
The state of Yucatán has its own distinct culinary tradition, and local people are constantly thinking and talking about food. They use it as a vehicle for social relations but also to distinguish themselves from “Mexicans.” This book examines the politics surrounding regional cuisine, as the author argues that Yucatecan gastronomy has been created and promoted in an effort to affirm the identity of a regional people and to oppose the hegemonic force of central Mexican cultural icons and forms. In particular, Yucatecan gastronomy counters the homogenizing drive of a national cuisine based on dominant central Mexican appetencies and defies the image of Mexican national cuisine as rooted in indigenous traditions. Drawing on post-structural and postcolonial theory, the author proposes that Yucatecan gastronomy - having successfully gained a reputation as distinct and distant from ‘Mexican’ cuisine - is a bifurcation from regional culinary practices. However, the author warns, this leads to a double, paradoxical situation that divides the nation: while a national cuisine attempts to silence regional cultural diversity, the fissures in the project of a homogeneous regional identity are revealed.
Author: Alistair Fraser
Publisher: Routledge
ISBN: 1317274857
Category : Science
Languages : en
Pages : 156
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Book Description
What we eat – as well as how it is produced, processed, moved, sold, and used by our bodies seems to matter like never before. Global Foodscapes takes on this topicality and asks readers to think about how we are all involved in the making of an odd and, in many ways, troubling and contested food economy. It explores how food is conceived, traded, grown, reared, processed, sold, and consumed; investigates what goes wrong along the way; and assesses what diverse people around the world are doing to fix these faults. The text uses a carefully-crafted framework that explores the interaction of five forms of oppression and five means of resistance as they are worked out over five stages in the food economy. It draws on case studies from around the world that illuminate key issues about food in today's world; examines how oppression affects diverse people caught up in the food economy; and highlights how individuals, groups, and institutions such as governments, but also firms, are trying to improve how we interact with the food system. Global Foodscapes is a highly accessible and useful text for undergraduate students interested in the global food economy. The global range of case studies, examples, and reference points, as well as its original framework allows the text to speak to diverse audiences and generate debate about whether anything – and if so, what – needs to be done about the food system we depend upon so heavily. Additional materials such as suggested readings and discussion points help students consider the issues at hand and conduct initial and more detailed research on today's food economy.
Author: Rick Dolphijn
Publisher: Eburon Academic Publishers
ISBN:
Category : Eating (Philosophy)
Languages : en
Pages : 132
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Book Description
"After traveling through the cities of Hangzhou, China, Boston, U.S.A., Bangalore, India, and Lyon, France; after 107 conversations within these cities, and after studying the thoughts of Gilles Deleuze, Rick Dolphijn explores the realms of food. Traveling throughout the world AND the world of philosophy, he opens up four different spaces (the four different parts of this book) in which various experiments take place in thinking how we relate to the edible; connecting the edible to such concepts as the self, the event, the State, health, dietetics, territoriality, capitalism, and nomadology, to name just a few. He shows us how the micropolitics of food is capable of showing us everything. Thus, it performs an ethics of life"--P. [4] of cover.
Author: Colin Gilbert
Publisher: Walter Foster Publishing
ISBN: 1616737018
Category : Art
Languages : en
Pages : 381
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Book Description
In today's fast-paced world, creative people are as eager as ever to pursue their artistic passions, but many of them simply don't have enough time. Catering to this modern dilemma, we've concocted the perfect remedy for over-burdened artists. The Daily Book of Art includes a year's worth of brief daily readings and lessons about the visual arts that entertain as they inform. Ten exciting categories of discussion rotate throughout the course of a year, giving readers a well-rounded experience in the art world. From color psychology and aesthetic philosophy to the proverbial argument over whether elephants really can paint, art-starved readers will encounter a broad range of inspiring subjects. The ten categories of discussion include Art 101 Philosophy of Art Art Through the Ages Profiles in Art A Picture’s Worth 200 Words Art from the Inside Out Art Around the World Artistic Oddities Unexpected Art Forms Step-by-Step Exercises
Author: Lily Lee Lee Kong
Publisher: World Scientific
ISBN: 9814641243
Category : Social Science
Languages : en
Pages : 258
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Book Description
This fascinating and insightful volume introduces readers to food as a window to the social and cultural history and geography of Singapore. It demonstrates how the food we consume, the ways in which we acquire and prepare it, the company we keep as we cook and eat, and our preferences and practices are all revealing of a larger economic, social, cultural and political world, both historically and in contemporary times. Readers will be captivated by chapters that deal with the intersections of food and ethnicity, gender and class, food hybridity, innovations and creativity, heritage and change, globalization and localization, and more. This is a must-read for anyone interested in Singapore culture and society.
Author: Pascale Joassart-Marcelli
Publisher: University of Washington Press
ISBN: 0295749296
Category : Social Science
Languages : en
Pages : 284
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Book Description
Having “discovered” the flavors of barbacoa, bibimbap, bánh mi, sambusas, and pupusas, white middle-class eaters are increasingly venturing into historically segregated neighborhoods in search of “authentic” eateries run by—and for—immigrants and people of color. This interest in “ethnic” food and places, fueled by media attention and capitalized on by developers, contributes to gentrification, and the very people who produced these vibrant foodscapes are increasingly excluded from them. Drawing on extensive fieldwork, geographer Pascale Joassart-Marcelli traces the transformation of three urban San Diego neighborhoods whose foodscapes are shifting from serving the needs of longtime minoritized residents who face limited food access to pleasing the tastes of wealthier and whiter newcomers. The $16 Taco illustrates how food can both emplace and displace immigrants, shedding light on the larger process of gentrification and the emotional, cultural, economic, and physical displacement it produces. It also highlights the contested food geographies of immigrants and people of color by documenting their contributions to the cultural food economy and everyday struggles to reclaim ethnic foodscapes and lead flourishing and hunger-free lives. Joassart-Marcelli offers valuable lessons for cities where food-related development projects transform neighborhoods at the expense of the communities they claim to celebrate.
Author: Josee Johnston
Publisher: Routledge
ISBN: 1317745000
Category : Social Science
Languages : en
Pages : 270
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Book Description
This important cultural analysis tells two stories about food. The first depicts good food as democratic. Foodies frequent ‘hole in the wall’ ethnic eateries, appreciate the pie found in working-class truck stops, and reject the snobbery of fancy French restaurants with formal table service. The second story describes how food operates as a source of status and distinction for economic and cultural elites, indirectly maintaining and reproducing social inequality. While the first storyline insists that anybody can be a foodie, the second asks foodies to look in the mirror and think about their relative social and economic privilege. By simultaneously considering both of these stories, and studying how they operate in tension, a delicious sociology of food becomes available, perfect for teaching a broad range of cultural sociology courses.
