The Bloomsbury Handbook of Food and Popular Culture PDF Download
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Author: Kathleen Lebesco
Publisher: Bloomsbury Publishing
ISBN: 147429622X
Category : Social Science
Languages : en
Pages : 369
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Book Description
The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades. The Bloomsbury Handbook of Food and Popular Culture offers an authoritative, comprehensive overview of and introduction to this growing field of research. Bringing together over 20 original essays from leading experts, including Amy Bentley, Deborah Lupton, Fabio Parasecoli, and Isabelle de Solier, its impressive breadth and depth serves to define the field of food and popular culture. Divided into four parts, the book covers: - Media and Communication; including film, television, print media, the Internet, and emerging media - Material Cultures of Eating; including eating across the lifespan, home cooking, food retail, restaurants, and street food - Aesthetics of Food; including urban landscapes, museums, visual and performance arts - Socio-Political Considerations; including popular discourses around food science, waste, nutrition, ethical eating, and food advocacy Each chapter outlines key theories and existing areas of research whilst providing historical context and considering possible future developments. The Editors' Introduction by Kathleen LeBesco and Peter Naccarato, ensures cohesion and accessibility throughout. A truly interdisciplinary, ground-breaking resource, this book makes an invaluable contribution to the study of food and popular culture. It will be an essential reference work for students, researchers and scholars in food studies, film and media studies, communication studies, sociology, cultural studies, and American studies.
Author: Kathleen Lebesco
Publisher: Bloomsbury Publishing
ISBN: 147429622X
Category : Social Science
Languages : en
Pages : 369
Get Book Here
Book Description
The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades. The Bloomsbury Handbook of Food and Popular Culture offers an authoritative, comprehensive overview of and introduction to this growing field of research. Bringing together over 20 original essays from leading experts, including Amy Bentley, Deborah Lupton, Fabio Parasecoli, and Isabelle de Solier, its impressive breadth and depth serves to define the field of food and popular culture. Divided into four parts, the book covers: - Media and Communication; including film, television, print media, the Internet, and emerging media - Material Cultures of Eating; including eating across the lifespan, home cooking, food retail, restaurants, and street food - Aesthetics of Food; including urban landscapes, museums, visual and performance arts - Socio-Political Considerations; including popular discourses around food science, waste, nutrition, ethical eating, and food advocacy Each chapter outlines key theories and existing areas of research whilst providing historical context and considering possible future developments. The Editors' Introduction by Kathleen LeBesco and Peter Naccarato, ensures cohesion and accessibility throughout. A truly interdisciplinary, ground-breaking resource, this book makes an invaluable contribution to the study of food and popular culture. It will be an essential reference work for students, researchers and scholars in food studies, film and media studies, communication studies, sociology, cultural studies, and American studies.
![Food Cultures of the World Encyclopedia [4 volumes] PDF](https://books.google.com/books/content/images/frontcover/p7rOEAAAQBAJ?fife=w80-h100)
Author: Ken Albala
Publisher: Bloomsbury Publishing USA
ISBN: 0313376271
Category : Social Science
Languages : en
Pages : 1566
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Book Description
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.
Author: Kathleen LeBesco
Publisher:
ISBN: 9781474296236
Category : SOCIAL SCIENCE
Languages : en
Pages :
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Book Description
Author: Fabio Parasecoli
Publisher: Berg
ISBN: 1845207610
Category : Social Science
Languages : en
Pages : 176
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Book Description
Food is not only something we eat, it is something we use to define ourselves. This title considers the ways in which popular culture reveals our relationship with food and our own bodies and how these have become an arena for political and ideological ba.
Author: Hussein Rashid
Publisher: Bloomsbury Publishing
ISBN: 1350145408
Category : Religion
Languages : en
Pages : 417
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Book Description
The Bloomsbury Handbook of Muslims and Popular Culture illustrates how Muslims participate in a broad spectrum of activities. Moving beyond a framework that emphasizes ritual, legal, historical, or theological issues, this book speaks to how Muslims live in the world, in relation to their religion and the realities of the world around them. The international team of contributors provide in-depth analysis that chronicles Islamic cultural products in regional and transnational contexts, explores dominant and emerging theories about popularization, and offers provocations in the field of religion and popular culture. The handbook is structured in six parts: spaces; appetites; performances; readings; visions; and communities. The book explores a variety of Muslim societies and communities within the last 100 years, ranging from the Islamic presence in Latin American architecture to Muslim Anglophone hip-hop, and Muslims in modern Indian theatre.
Author: Peter Naccarato
Publisher: Bloomsbury Publishing
ISBN: 0857854151
Category : Social Science
Languages : en
Pages : 230
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Book Description
TV cookery shows hosted by celebrity chefs. Meal prep kitchens. Online grocers and restaurant review sites. Competitive eating contests, carnivals and fairs, and junk food websites and blogs. What do all of them have in common? According to authors Kathleen LeBesco and Peter Naccarato, they each serve as productive sites for understanding the role of culinary capital in shaping individual and group identities in contemporary culture. Beyond providing sustenance, food and food practices play an important social role, offering status to individuals who conform to their culture's culinary norms and expectations while also providing a means of resisting them. Culinary Capital analyzes this phenomenon in action across the landscape of contemporary culture. The authors examine how each of the sites listed above promises viewers and consumers status through the acquisition of culinary capital and, as they do so, intersect with a range of cultural values and ideologies, particularly those of gender and economic class.
Author: Irina D. Mihalache
Publisher: Bloomsbury Publishing
ISBN: 1350148326
Category : Social Science
Languages : en
Pages : 522
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Book Description
Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and “stuff,” and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies.
Author: Ian Peddie
Publisher: Bloomsbury Publishing USA
ISBN: 1501345389
Category : Music
Languages : en
Pages : 615
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Book Description
The Bloomsbury Handbook of Popular Music and Social Class is the first extensive analysis of the most important themes and concepts in this field. Encompassing contemporary research in ethnomusicology, sociology, cultural studies, history, and race studies, the volume explores the intersections between music and class, and how the meanings of class are asserted and denied, confused and clarified, through music. With chapters on key genres, traditions, and subcultures, as well as fresh and engaging directions for future scholarship, the volume considers how music has thought about and articulated social class. It consists entirely of original contributions written by internationally renowned scholars, and provides an essential reference point for scholars interested in the relationship between popular music and social class.
Author: Christopher Partridge
Publisher: Bloomsbury Publishing
ISBN: 1350286982
Category : Social Science
Languages : en
Pages : 561
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Book Description
The second edition of The Bloomsbury Handbook of Religion and Popular Music provides an updated, state-of-the-art analysis of the most important themes and concepts in the field, combining research in religious studies, theology, critical musicology, cultural analysis, and sociology. It comprises 30 updated essays and six new chapters covering the following areas: · Popular Music, Religion, and Performance · Musicological Perspectives · Popular Music and Religious Syncretism · Atheism and Popular Music · Industrial Music and Noise · K-pop The Handbook continues to provide a guide to methodology, key genres and popular music subcultures, as well as an extensive updated bibliography. It remains the essential tool for anyone with an interest in popular culture generally and religion and popular music in particular.
Author: Atsushi Nobayashi
Publisher: Springer Nature
ISBN: 9811910480
Category : Science
Languages : en
Pages : 211
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Book Description
This book is a collection of research focusing on the anthropological aspects of how food is made in modern society from both global and local perspectives. Modern food consumed in any society is created in a variety of natural and cultural environments. There is a "food democracy" in which how we procure and share food can be an indicator of our participation in society, while food nurtured in particular climates and land can be transmitted to the outside world owing to the influence of tourism and the global economy, a phenomenon that is recognized on a global scale as exemplified by the UNESCO Intangible Cultural Heritage. In other words, food is an aspect of both culture and civilization. Anthropological approaches are used to reveal the humanistic aspects of food, highlighting the strength and individuality of regional and ethnic foods in global civilizations. The book is a compilation of results from sessions of the international symposium “Making Food in Human and Natural History”, which took place on March 18 and 19, 2019, in Osaka, Japan.
