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Author: Helen M. Leach
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 228
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Book Description
This food history anthology spans early Polynesian cooking and colonial New Zealand cookery to the present day.
Author: Helen M. Leach
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 228
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Book Description
This food history anthology spans early Polynesian cooking and colonial New Zealand cookery to the present day.
Author: Katie Cooper
Publisher: Auckland University Press
ISBN: 1776711335
Category : History
Languages : en
Pages : 472
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Book Description
Cookhouses and wharekai, hangi pits and coal ranges, boil-ups and mutton &– this book tells the hearty story of sustenance and manaakitanga in rural New Zealand. The rhythms and routines of country life are at the heart of this compelling account of the rural kitchen in Aotearoa. Historian Katie Cooper explores how cooking and food practices shaped the daily lives, homes and communities of rural Pakeha and Maori throughout the nineteenth and early twentieth centuries. Delving into cooking technologies, provisions, gender roles and hospitality, the story of New Zealand' s rural kitchen highlights more than just the practicalities of putting food on the table.Thoroughly researched and richly illustrated, Rewena and Rabbit Stew reveals the fascinating social and cultural milieu in which rural people produced, cooked and shared food in Aotearoa.
Author: Miglena Sternadori
Publisher: John Wiley & Sons
ISBN: 1119151562
Category : Social Science
Languages : en
Pages : 622
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Book Description
A scholarly work examining the continuing evolution of the magazine—part of the popular Handbooks in Media and Communication series The Handbook of Magazine Studies is a wide-ranging study of the ways in which the political economy of magazines has dramatically shifted in recent years—and continues to do so at a rapid pace. Essays from emerging and established scholars explore the cultural function of magazine media in light of significant changes in content delivery, format, and audience. This volume integrates academic examination with pragmatic discussion to explore contemporary organizational practices, content, and cultural impact. Offering original research and fresh insights, thirty-six chapters provide a truly global perspective on the conceptual and historical foundations of magazines, their organizational cultures and narrative strategies, and their influences on society, identities, and lifestyle. The text addresses topics such as the role of advocacy in shaping and changing magazine identities, magazines and advertising in the digital age, gender and sexuality in magazines, and global magazine markets. Useful to scholars and educators alike, this book: Discusses media theory, academic research, and real-world organizational dynamics Presents essays from both emerging and established scholars in disciplines such as art, geography, and women’s studies Features in-depth case studies of magazines in international, national, and regional contexts Explores issues surrounding race, ethnicity, activism, and resistance Whether used as a reference, a supplementary text, or as a catalyst to spark new research, The Handbook of Magazine Studies is a valuable resource for students, educators, and scholars in fields of mass media, communication, and journalism.
Author: Alan Davidson
Publisher: OUP Oxford
ISBN: 019104072X
Category : Cooking
Languages : en
Pages : 953
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Book Description
the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestl?, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.
Author: Ian Smith
Publisher: Bridget Williams Books
ISBN: 0947492496
Category : Social Science
Languages : en
Pages : 472
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Book Description
Pākehā Settlements in a Māori World offers a vivid account of early European experience in these islands, through material evidence offered by the archaeological record. As European exploration in the 1770s gave way to sealing, whaling and timber-felling, Pākehā visitors first became sojourners in small, remote camps, then settlers scattered around the coast. Over time, mission stations were established, alongside farms, businesses and industries, and eventually towns and government centres. Through these decades a small but growing Pākehā population lived within and alongside a Māori world, often interacting closely. This phase drew to a close in the 1850s, as the numbers of Pākehā began to exceed the Māori population, and the wars of the 1860s brought brutal transformation to the emerging society and its economy. Archaeologist Ian Smith tells the story of adaptation, change and continuity as two vastly different cultures learned to inhabit the same country. From the scant physical signs of first contact to the wealth of detail about daily life in established settlements, archaeological evidence amplifies the historical narrative. Glimpses of a world in the midst of turbulent change abound in this richly illustrated book. As the visual narrative makes clear, archaeology brings history into the present, making the past visible in the landscape around us and enabling an understanding of complex histories in the places we inhabit.
Author: Hi'ilei Julia Hobart
Publisher: Routledge
ISBN: 1351330047
Category : Social Science
Languages : en
Pages : 309
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Book Description
Offering diverse perspectives on Hawaiʻi’s food system, this book addresses themes of place and identity across time. From early Western contact to the present day, the way in which people in Hawaiʻi grow, import, and consume their food has shifted in response to the pressures of colonialism, migration, new technologies, and globalization. Because of Hawaiʻi’s history of agricultural abundance, its geographic isolation in the Pacific Ocean, and its heavy reliance on imported foods today, it offers a rich case study for understanding how food systems develop in-place. In so doing, the contributors implicitly and explicitly complicate the narrative of the "local," which has until recently dominated much of the existing scholarship on Hawaiʻi’s foodways. With topics spanning GMO activism, agricultural land use trends, customary access and fishing rights, poi production, and the dairy industry, this volume reveals how "local food" is emplaced through dynamic and complex articulations of history, politics, and economic change. This book was originally published as a special issue of Food, Culture, and Society.
Author: Helen Leach
Publisher:
ISBN: 9781877578373
Category : Kitchen appliances
Languages : en
Pages : 0
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Book Description
This engrossing history of the domestic kitchen in New Zealand covers 10 decades that saw culinary traditions accommodate extraordinary changes in technology and the irresistible process of globalization. Each chapter surveys the external influences on households and their kitchens, samples the dishes prepared during the decade, and discusses the structure of meals. A study of kitchen equipment and design then closes each chapter, cumulatively revealing more innovation in these aspects than in what people ate. Kitchens is the culmination of a 10-year research and writing project by anthropologist Helen Leach, supported by the Marsden Fund of the Royal Society of New Zealand, focusing on the material culture of cooking by New Zealanders.
Author: Kevin Kelly
Publisher: "O'Reilly Media, Inc."
ISBN: 1449328024
Category : Cooking
Languages : en
Pages : 136
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Book Description
Cool tools really work. A cool tool can be any tried-and-true book, gadget, software, video, map, hardware, material, or website. The reviews in this book were written by those of us who have actually used the tool and others like it. We only review things--old or new--that we like and ignore the rest. This is a curated collection of the best cool tools for the Kitchen. It is not intended as a shopping list or checklist. Consider this a jumping-off point for thinking and re-thinking about what’s possible in your kitchen. Some kitchens can certainly operate with fewer and/or different tools; some might require more. But everything we’ve included here is well worth knowing about.
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: Sean Williams
Publisher: Routledge
ISBN: 113551903X
Category : Music
Languages : en
Pages : 316
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Book Description
Named one of New York Times Top-20 Cookbooks of 2006. Have you ever wanted to host a full evening of Indian food, culture, and music? How about preparing a traditional Balinese banquet? Or take a trip to Cairo and enjoy an Egyptian feast? The Ethnomusicologists' Cookbook takes you around the world on a culinary journey that is also a cultural and social odyssey. Many cookbooks offer a snapshot of individual recipes from different parts of the world, but do nothing to tell the reader how different foods are presented together, or how to relate these foods to other cultural practices. For years, ethnomusicologists have visited the four corners of the earth to collect the music and culture of native peoples, from Africa to the Azores, from Zanzibar to New Zealand. Along the way, they've observed how music is an integral part of social interaction, particularly when it's time for a lavish banquet or celebration. Foodways and cultural expression are not separate; this book emphasizes this connection through offering over thirty-five complete meals, from appetizers to entrees to side dishes to desserts and drinks. A list of recommended CDs fills out the culinary experience, along with hints on how to present each dish and to organize the overall meal. The Ethnomusicologists' Cookbook combines scholarship with a unique and fun approach to the study of the world's foods, musics, and cultures. More than just a cookbook, it is an excellent companion for anyone embarking on a cultural-culinary journey.
