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Author: Ken Albala
Publisher: Penguin
ISBN: 1101611839
Category : Cooking
Languages : en
Pages : 281
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Book Description
The Lost Arts of Hearth and Home is not about extreme, off-the-grid living. It’s for city and suburban dwellers with day jobs: people who love to cook, love fresh natural ingredients, and old techniques for preservation; people who like doing things themselves with a needle and thread, garden hoe, or manual saw. Ken Albala and Rosanna Nafziger Henderson spread the spirit of antiquated self-sufficiency throughout the household. They offer projects that are decidedly unplugged and a little daring, including: * Home building projects like rooftop food dehydrators and wood-burning ovens * Homemaking essentials, from sewing and quilting to rug braiding and soap making * The wonders of grain: making croissants by hand, sprouting grains, and baking bread * Adventures with meat: pickled pig’s feet, homemade liverwurst, and celery-cured salami Intended for industrious cooks and crafters who aren’t afraid to roll up their sleeves, The Lost Arts of Hearth and Home will teach you the history and how-to on projects for every facet of your home, all without the electric toys that take away from the experience of making things by hand.
Author: Ken Albala
Publisher: Penguin
ISBN: 1101611839
Category : Cooking
Languages : en
Pages : 281
Get Book Here
Book Description
The Lost Arts of Hearth and Home is not about extreme, off-the-grid living. It’s for city and suburban dwellers with day jobs: people who love to cook, love fresh natural ingredients, and old techniques for preservation; people who like doing things themselves with a needle and thread, garden hoe, or manual saw. Ken Albala and Rosanna Nafziger Henderson spread the spirit of antiquated self-sufficiency throughout the household. They offer projects that are decidedly unplugged and a little daring, including: * Home building projects like rooftop food dehydrators and wood-burning ovens * Homemaking essentials, from sewing and quilting to rug braiding and soap making * The wonders of grain: making croissants by hand, sprouting grains, and baking bread * Adventures with meat: pickled pig’s feet, homemade liverwurst, and celery-cured salami Intended for industrious cooks and crafters who aren’t afraid to roll up their sleeves, The Lost Arts of Hearth and Home will teach you the history and how-to on projects for every facet of your home, all without the electric toys that take away from the experience of making things by hand.
Author: Ken Albala
Publisher: Columbia University Press
ISBN: 0231520794
Category : Cooking
Languages : en
Pages : 274
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Book Description
Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection of food and faith from the fourteenth to the twenty-first century, charting the complex relationship among religious eating habits and politics, culture, and social structure. Theoretically rich and full of engaging portraits, essays consider the rise of food buying and consumerism in the fourteenth century, the Reformation ideology of fasting and its resulting sanctions against sumptuous eating, the gender and racial politics of sacramental food production in colonial America, and the struggle to define "enlightened" Lenten dietary restrictions in early modern France. Essays on the nineteenth century explore the religious implications of wheat growing and breadmaking among New Zealand's Maori population and the revival of the Agape meal, or love feast, among American brethren in Christ Church. Twentieth-century topics include the metaphysical significance of vegetarianism, the function of diet in Greek Orthodoxy, American Christian weight loss programs, and the practice of silent eating rituals among English Benedictine monks. Two introductory essays detail the key themes tying these essays together and survey food's role in developing and disseminating the teachings of Christianity, not to mention providing a tangible experience of faith.
Author: Susan Hunt
Publisher: Crossway
ISBN: 1433565110
Category : Religion
Languages : en
Pages : 151
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Book Description
"A classic 'must-read.' Bold, countercultural, and more relevant than ever." Mary A. Kassian, author, Girls Gone Wise Have you sensed God's call to change your world? Do you believe you can be one of those women who, by her virtue, wisdom, dignity, and faith, makes an impact in her home and community? Maybe you've heard the call but weren't sure how to maximize the opportunities. Maybe society's definition of "true womanhood" has clouded your view of who you are in Christ. Or maybe you've just been waiting for a little encouragement and inspiration. In any case, Susan Hunt says, "Start now." And let this book be your encourager and companion. You will read how other Christian women are reflecting Christ despite difficult and sometimes tragic circumstances—and how you can reflect him, too. You'll explore what the Bible says about your identity as a true woman of God. And you'll discover how to further develop a biblically shaped and Spirit-driven character that people are drawn to. Begin today to draw closer to God and deepen your impact. This exhortation to biblical womanhood will set your heart on fire and help you take up the unique opportunity you have—an opportunity to make a difference for eternity.
Author: Ken Albala
Publisher: Rowman Altamira
ISBN: 0759121265
Category : Business & Economics
Languages : en
Pages : 393
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Book Description
This "living" text provides readers with a solid understanding of the three cuisines that have had the greatest impact on the globe historically. Deep knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today.
Author: Paul Freedman
Publisher: University of California Press
ISBN: 0520283589
Category : Cooking
Languages : en
Pages : 420
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Book Description
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Author: Samantha L. Martin-McAuliffe
Publisher: Bloomsbury Publishing
ISBN: 147252022X
Category : Social Science
Languages : en
Pages : 305
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Book Description
Food and Architecture is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue. Each of the four sections – Regionalism, Sustainability, Craft, and Authenticity – focuses on a core area of overlap between food and architecture. Structured around a series of 'conversations' between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects.
Author: Ken Albala
Publisher: Bloomsbury Publishing USA
ISBN: 1610697383
Category : Social Science
Languages : en
Pages : 361
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Book Description
What's for dinner? Not just in America, but around the world? And how is it cooked, what's the historical significance of that food, how is it served and consumed, and who gets to clean up? This book provides fascinating insight into how dinner is defined in countries around the world. Almost universally, "dinner" is a key meal in most countries around the world, whether it be a simple dish of rice and beans, a slice of pizza on the go, or a multi-course formal meal. What do the specifics of how a meal is eaten-by hand instead of with utensils, for example-say about a specific culture? This fascinating one-volume reference guide examines all aspects of dinner in international settings, enabling insightful cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits. Some 50 countries are covered in chapters focusing on present-day meal habits in Europe, Asia, the Middle East, Africa, and North and South America. The commentary covers everything about the meal, such as the time, the cooking and preparation, shopping for ingredients, the clean-up process, gender-based participation roles, conversation or other social interactions, and etiquette-just about everything that happens at the table. The book is ideal for classroom teaching and learning, as the entries and photos are conducive to teaching students about other cultures, directly supporting the National Geography Standards. Students will be able to make informed comparisons between their own lives and the various cultural experiences described in the book.
Author: Ken Albala
Publisher: Routledge
ISBN: 1136741666
Category : Social Science
Languages : en
Pages : 425
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Book Description
Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and students are rushing into classes and formal degree programs focused on food. Introduced by the editor and including original articles by over thirty leading food scholars from around the world, the Routledge International Handbook of Food Studies offers students, scholars and all those interested in food-related research a one-stop, easy-to-use reference guide. Each article includes a brief history of food research within a discipline or on a particular topic, a discussion of research methodologies and ideological or theoretical positions, resources for research, including archives, grants and fellowship opportunities, as well as suggestions for further study. Each entry also explains the logistics of succeeding as a student and professional in food studies. This clear, direct Handbook will appeal to those hoping to start a career in academic food studies as well as those hoping to shift their research to a food-related project. Strongly interdisciplinary, this work will be of interest to students and scholars throughout the social sciences and humanities.
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: Nancy K. Stalker
Publisher: Oxford University Press
ISBN: 0190240407
Category : Cooking
Languages : en
Pages : 369
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Book Description
In recent years Japan's cuisine, or washoku, has been eclipsing that of France as the world's most desirable food. UNESCO recognized washoku as an intangible cultural treasure in 2013 and Tokyo boasts more Michelin-starred restaurants than Paris and New York combined. International enthusiasm for Japanese food is not limited to haute cuisine; it also encompasses comfort foods like ramen, which has reached cult status in the U.S. and many world capitals. Together with anime, pop music, fashion, and cute goods, cuisine is part of the "Cool Japan" brand that promotes the country as a new kind of cultural superpower. This collection of essays offers original insights into many different aspects of Japanese culinary history and practice, from the evolution and characteristics of particular foodstuffs to their representation in literature and film, to the role of foods in individual, regional, and national identity. It features contributions by both noted Japan specialists and experts in food history. The authors collectively pose the question "what is washoku?" What culinary values are imposed or implied by this term? Which elements of Japanese cuisine are most visible in the global gourmet landscape and why? Essays from a variety of disciplinary perspectives interrogate how foodways have come to represent aspects of a "unique" Japanese identity and are infused with official and unofficial ideologies. They reveal how Japanese culinary values and choices, past and present, reflect beliefs about gender, class, and race; how they are represented in mass media; and how they are interpreted by state and non-state actors, at home and abroad. They examine the thoughts, actions, and motives of those who produce, consume, promote, and represent Japanese foods.
