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Author: Gary Paul Nabhan
Publisher: Chelsea Green Publishing
ISBN: 1933392894
Category : Cooking
Languages : en
Pages : 593
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Book Description
This work represents a dramatic call to recognize, celebrate, and conserve the great diversity of foods that give North America the distinctive culinary identity that reflects its multi-cultural heritage. Included are recipes and folk traditions associated with 100 of the continent's rarest food plants and animals.
Author: Gary Paul Nabhan
Publisher: Chelsea Green Publishing
ISBN: 1933392894
Category : Cooking
Languages : en
Pages : 593
Get Book Here
Book Description
This work represents a dramatic call to recognize, celebrate, and conserve the great diversity of foods that give North America the distinctive culinary identity that reflects its multi-cultural heritage. Included are recipes and folk traditions associated with 100 of the continent's rarest food plants and animals.
Author: Gary Paul Nabhan
Publisher: Oregon State University Press
ISBN:
Category : Nature
Languages : en
Pages : 80
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Book Description
A reference guide and historical inventory of species describes a host of regional plants and species of the Pacific Northwest, some at risk and others recovering, and includes a resource guide listing nurseries and seed companies serving the region.
Author: Philip Ackerman-Leist
Publisher: Chelsea Green Publishing
ISBN: 1603584234
Category : Business & Economics
Languages : en
Pages : 371
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Book Description
In Rebuilding the Foodshed, Philip Ackerman-Leist provides a roadmap to re-localize our food systems. How? by rebuilding our foodsheds to keep more of our dollars in the local economy, meet food needs affordably and sustainably, and make our food systems more just and resilient. This book showcases some of the most promising, replicable models that are trying to tackle tough issues like distribution and transportation, energy costs, fair labor, rampant food waste, and institutional food needs. By answering these questions, and more, Rebuilding the Foodshed leads us to the next phase of the local food revolution.--COVER.
Author: James R. Veteto
Publisher: Vanderbilt University Press
ISBN: 0826518036
Category : Cooking
Languages : en
Pages : 233
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Book Description
The world of barbecue in the Mid-South
Author: Suzanne Crawford O'Brien
Publisher: Rowman & Littlefield
ISBN: 1538104768
Category : Religion
Languages : en
Pages : 239
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Book Description
Religion and Culture in Native America presents an introduction to a diverse array of Indigenous religious and cultural practices in North America, focusing on those issues in which tribal communities themselves are currently invested. These topics include climate change, water rights, the protection of sacred places, the reclaiming of Indigenous foods, health and wellness, social justice, and the safety of Indigenous women and girls. Locating such contemporary challenges within their historical, religious, and cultural contexts illuminates how Native communities' responses to such issues are not simply political, but deeply spiritual, informed by sacred traditions, ethical principles, and profound truths. In collaboration with renowned ethnographer and scholar of Native American religious traditions Inés Talamantez, Suzanne Crawford O'Brien abandons classical categories typically found in religious studies textbooks and challenges essentialist notions of Native American cultures to explore the complexities of Native North American life. Key features of this text include: Consideration of Indigenous religious traditions within their historical, political, and cultural contexts Thematic organization emphasizing the concerns and commitments of contemporary tribal communities Maps and images that help to locate tribal communities and illustrate key themes. Recommendations for further reading and research Written in an engaging narrative style, this book makes an ideal text for undergraduate courses in Native American Religions, Religion and Ecology, Indigenous Religions, and World Religions.
Author: Jeffrey M. Pilcher
Publisher: Oxford University Press
ISBN: 0199996008
Category : History
Languages : en
Pages : 537
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Book Description
Food matters, not only as a subject of study in its own right, but also as a medium for conveying critical messages about capitalism, the environment, and social inequality to diverse audiences. Recent scholarship on the subject draws from both a pathbreaking body of secondary literature and an inexhaustible wealth of primary sources--from ancient Chinese philosophical tracts to McDonald's menus--contributing new perspectives to the historical study of food, culture, and society, and challenging the limits of history itself. The Oxford Handbook of Food History places existing works in historiographical context, crossing disciplinary, chronological, and geographic boundaries while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five sections: historiography, disciplinary approaches, production, circulation, and consumption of food. The first two sections examine the foundations of food history, not only in relation to key developments in the discipline of history itself--such as the French Annales school and the cultural turn--but also in anthropology, sociology, geography, pedagogy, and the emerging Critical Nutrition Studies. The following three sections sketch various trajectories of food as it travels from farm to table, factory to eatery, nature to society. Each section balances material, cultural, and intellectual concerns, whether juxtaposing questions of agriculture and the environment with the notion of cookbooks as historical documents; early human migrations with modern culinary tourism; or religious customs with social activism. In its vast, interdisciplinary scope, this handbook brings students and scholars an authoritative guide to a field with fresh insights into one of the most fundamental human concerns.
Author: Michelle Moon
Publisher: Rowman & Littlefield
ISBN: 1442257229
Category : Business & Economics
Languages : en
Pages : 221
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Book Description
Food is such a friendly topic that it’s often thought of as a “hook” for engaging visitors – a familiar way into other topics, or a sensory element to round out a living history interpretation. But it’s more than just a hook – it’s a topic all its own, with its own history and its own uncertain future, deserving of a central place in historic interpretation. With audiences more interested in food than ever before, and new research in food studies bringing interdisciplinary approaches to this complicated but compelling subject, museums and historic sites have an opportunity to draw new audiences and infuse new meaning into their food presentations. You’ll find: A comprehensive, thematic framework of key concepts that will help you contextualize food history interpretations; A concise, evaluative review of the historiography of food interpretation; Case studies featuring the expression of these themes in the real world of museum interpretation; and Best practices for interpreting food. Interpreting Food offers a framework for understanding the big ideas in food history, suggesting best practices for linking objects, exhibits and demonstrations with the larger story of change in food production and consumption over the past two centuries – a story in which your visitors can see themselves, and explore their own relationships to food. This book can help you develop food interpretation with depth and significance, making relevant connections to contemporary issues and visitor interests.
Author: Marian Betancourt
Publisher: Rowman & Littlefield
ISBN: 0762757612
Category : Cooking
Languages : en
Pages : 149
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Book Description
The New Native American Cuisine is the first book to make this cuisine available to home cooks everywhere. Beautifully illustrated with rich full-color photographs of the resort and its restaurant and dishes, it presents more than fifty recipes for cocktails; small plates and main courses; soups and salads, fish, meat, game, vegetables, and desserts—from grilled elk chop with truffles and sweet corn panacotta with venison carpaccio, to buffalo tartare with prairie quail egg.
Author: Ken Albala
Publisher: SAGE
ISBN: 1452243018
Category : Food
Languages : en
Pages : 1635
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Book Description
The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues.
Author: Sylvan Brackett
Publisher: Chelsea Green Publishing
ISBN: 193149875X
Category : Nature
Languages : en
Pages : 354
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Book Description
With more than 500 recommended restaurants, this is the third in a series of destination city guides for "eco-gastronomic" travelers--adventurous people who seek out quality, tradition, and fresh, seasonal, and locally grown ingredients when they explore the restaurants, markets, and bars of a city.
