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Author: Martin K. Hingley
Publisher: CRC Press
ISBN: 1317022963
Category : Business & Economics
Languages : en
Pages : 344
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Book Description
Food is an extraordinary expression of culture; the assortment of flavours, smells, colours and appearance match the diversity of the cultures from which they come and provide very visible evidence of the migration of populations and of the growing multiculturalism of many countries. Adam Lindgreen and Martin K. Hingley draw on research into European, Latin American and (Near and Far) Eastern markets to provide a comprehensive collection of original, cutting-edge research on the opportunities that the changing landscapes of ethnic, religious and cultural populations present for businesses and marketers. The New Cultures of Food uses the perspective of food culture to explore the role of food as a social agent and attitudes to new foodstuffs amongst indigenous populations and to indigenous food amongst immigrant communities. Opportunities and routes to market for exploiting growing demand for ethnic food are also investigated. This is an important book for food and consumer businesses, policy makers and researchers seeking to understand changing global markets and the significance of food as an indicator of social and religious attitude, diet and ethnic identity.
Author: Professor Adam Lindgreen
Publisher: Gower Publishing, Ltd.
ISBN: 1409459837
Category : Business & Economics
Languages : en
Pages : 350
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Book Description
Food is an extraordinary expression of culture; the assortment of flavours, smells, colours and appearance match the diversity of the cultures from which they come and provide very visible evidence of the migration of populations and of the growing multiculturalism of many countries. Adam Lindgreen and Martin K. Hingley draw on research into European, Latin American and (Near and Far) Eastern markets to provide a comprehensive collection of original, cutting-edge research on the opportunities that the changing landscapes of ethnic, religious and cultural populations present for businesses and marketers. The New Cultures of Food uses the perspective of food culture to explore the role of food as a social agent and attitudes to new foodstuffs amongst indigenous populations and to indigenous food amongst immigrant communities. Opportunities and routes to market for exploiting growing demand for ethnic food are also investigated. This is an important book for food and consumer businesses, policy makers and researchers seeking to understand changing global markets and the significance of food as an indicator of social and religious attitude, diet and ethnic identity.
Author: Deborah Lupton
Publisher: Routledge
ISBN: 0429688059
Category : Science
Languages : en
Pages : 239
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Book Description
This book explores the interrelations between food, technology and knowledge-sharing practices in producing digital food cultures. Digital Food Cultures adopts an innovative approach to examine representations and practices related to food across a variety of digital media: blogs and vlogs (video blogs), Facebook, Instagram, YouTube, technology developers’ promotional media, online discussion forums and self-tracking apps and devices. The book emphasises the diversity of food cultures available on the internet and other digital media, from those celebrating unrestrained indulgence in food to those advocating very specialised diets requiring intense commitment and focus. While most of the digital media and devices discussed in the book are available and used by people across the world, the authors offer valuable insights into how these global technologies are incorporated into everyday lives in very specific geographical contexts. This book offers a novel contribution to the rapidly emerging area of digital food studies and provides a framework for understanding contemporary practices related to food production and consumption internationally.
Author: Pamela Goyan Kittler
Publisher: Cengage Learning
ISBN: 9780534573393
Category : Cookery, International
Languages : en
Pages : 0
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Book Description
"Separate chapters on each cultural group include background information on the group's history, family structure, religion, and outlook on life, to give you a rich picture of how the group's cuisine has evolved." - back cover.
Author: Janet Chrzan
Publisher: Berghahn Books
ISBN: 9781785332890
Category : Social Science
Languages : en
Pages : 275
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Book Description
This volume offers a comprehensive guide to methods used in the sociocultural, linguistic and historical research of food use. This volume is unique in offering food-related research methods from multiple academic disciplines, and includes methods that bridge disciplines to provide a thorough review of best practices. In each chapter, a case study from the author's own work is to illustrate why the methods were adopted in that particular case along with abundant additional resources to further develop and explore the methods.
![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: Martin K. Hingley
Publisher: CRC Press
ISBN: 1317022963
Category : Business & Economics
Languages : en
Pages : 344
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Book Description
Food is an extraordinary expression of culture; the assortment of flavours, smells, colours and appearance match the diversity of the cultures from which they come and provide very visible evidence of the migration of populations and of the growing multiculturalism of many countries. Adam Lindgreen and Martin K. Hingley draw on research into European, Latin American and (Near and Far) Eastern markets to provide a comprehensive collection of original, cutting-edge research on the opportunities that the changing landscapes of ethnic, religious and cultural populations present for businesses and marketers. The New Cultures of Food uses the perspective of food culture to explore the role of food as a social agent and attitudes to new foodstuffs amongst indigenous populations and to indigenous food amongst immigrant communities. Opportunities and routes to market for exploiting growing demand for ethnic food are also investigated. This is an important book for food and consumer businesses, policy makers and researchers seeking to understand changing global markets and the significance of food as an indicator of social and religious attitude, diet and ethnic identity.
Author: Lucy M. Long
Publisher: Greenwood
ISBN: 0313340439
Category : Cooking
Languages : en
Pages : 0
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Book Description
The current food cultures of the major American regions-northeast/New England, the Mid-Atlantic, the South, the West, the Midwest-and subregions are illuminated here like never before. Everyone knows something about the iconic fare of a region, such as Soul Food in the South and New England clam bakes, but with this resource readers are able to delve wider and deeper into how Americans from Alaska to Hawaii to the Amish country of the Midwest to the Eastern Seaboard sustain themselves and what their food lifestyles are today. --from publisher description.
Author: Maggie Roe
Publisher: Routledge
ISBN: 1317963709
Category : Architecture
Languages : en
Pages : 385
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Book Description
While historical and protected landscapes have been well studied for years, the cultural significance of ordinary landscapes is now increasingly recognised. This groundbreaking book discusses how contemporary cultural landscapes can be, and are, created and recognised. The book challenges common concepts of cultural landscapes as protected or ‘special’ landscapes that include significant buildings or features. Using case studies from around the world it questions the usual measures of judgement related to cultural landscapes and instead focuses on landscapes that are created, planned or simply evolve as a result of changing human cultures, management policy and practice. Each contribution analyses the geographical and human background of the landscape, and policies and management strategies that impact upon it, and defines the meanings of 'cultural landscape' in its particular context. Taken together they establish a new paradigm in the study of landscapes in all forms.
Author: Md. Eaqub Ali
Publisher: Woodhead Publishing
ISBN: 0081018932
Category : Technology & Engineering
Languages : en
Pages : 468
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Book Description
Preparation and Processing of Religious and Cultural Foods covers the production and processing of foods from major religions, focusing on the intersection of religion, science and cultural perceptions in the production and processing of modern religious and vegetarian foods. Quality control and authentication technologies are looked at in-depth, while nutrition, antioxidants, aging, hygiene and other long-term health factors are presented from a scientific standpoint. Bringing together the top scientific researchers on this essential topic of importance to a huge percentage of the world's population, this book is ideal for food company innovation and R&D managers, producers and processers of religious foods. Religious groups have often been slow in implementing recent science and technology breakthroughs employed in the preparation, processing and packaging of various foods. This book provides a culturally sensitive coverage of these areas with an aim to encourage advancement. - Covers the production and processing of major religious foods, namely Muslim, Christian, Jewish, Hindu and Buddhist - Presents nutritional, antioxidant, aging, hygiene and other long-term health factors from a scientific standpoint - Encourages advancement in the preparation, processing and packaging of religious foods using information cultivated from top scientific researchers in the field
Author: Aaron Franklin Shull
Publisher:
ISBN:
Category : Rotifera
Languages : en
Pages : 52
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Book Description
