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Author: Carol Helstosky
Publisher: Bloomsbury Publishing USA
ISBN: 0313346275
Category : Social Science
Languages : en
Pages : 211
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Book Description
Food that originated from the Mediterranean area is incredibly popular. Pasta, pizza, gyros, kebab, and falafel can be found just about everywhere. Many people throughout the world have a good idea of what Mediterranean cuisine and diet are all about, but they know less about the entire food culture of the region. This one-stop source provides the broadest possible understanding of food culture throughout the region, giving a variety of examples and evidence from the southern Mediterranean or North Africa (Morocco, Algeria, Tunisia, Libya, and Egypt), the Western Mediterranean or European side of the Mediterranean (Spain, France, Italy, and the French and Italian islands), to the eastern Mediterranean or Levant (Greece, Turkey, Syria, Lebanon, and Israel). The Mediterranean region region is home to three of the world's major religions, and for centuries, the Mediterranean Sea has been an invitation to trade, travel, conquest, and immigration. Where different cultures, beliefs, and traditions mix there is always volatility and tension, but there is also great energy. Understanding the food culture in the Mediterranean is one way readers can see how people of different regions come together, share ideas and information to create new dishes, meals, traditions, and forms of sociability. This volume answers questions such as Do people in the Mediterranean still eat the Mediterranean Diet or do they eat American style? Why is it that the same ingredients can be prepared in so many different ways, even in the same country? Why would cooks take the time to make foods like zucchini, lentils, or figs into dozens of different dishes? How and why do religious rituals differ regarding food preparation? What do Jews, Muslims, and Christians eat on religious holidays? Do people eat out or eat at home? Why is hospitality so important to Mediterranean people and what do they do to demonstrate hospitality and good will through the preparation and serving of meals?
Author: Carol Helstosky
Publisher: Bloomsbury Publishing USA
ISBN: 0313346275
Category : Social Science
Languages : en
Pages : 211
Get Book
Book Description
Food that originated from the Mediterranean area is incredibly popular. Pasta, pizza, gyros, kebab, and falafel can be found just about everywhere. Many people throughout the world have a good idea of what Mediterranean cuisine and diet are all about, but they know less about the entire food culture of the region. This one-stop source provides the broadest possible understanding of food culture throughout the region, giving a variety of examples and evidence from the southern Mediterranean or North Africa (Morocco, Algeria, Tunisia, Libya, and Egypt), the Western Mediterranean or European side of the Mediterranean (Spain, France, Italy, and the French and Italian islands), to the eastern Mediterranean or Levant (Greece, Turkey, Syria, Lebanon, and Israel). The Mediterranean region region is home to three of the world's major religions, and for centuries, the Mediterranean Sea has been an invitation to trade, travel, conquest, and immigration. Where different cultures, beliefs, and traditions mix there is always volatility and tension, but there is also great energy. Understanding the food culture in the Mediterranean is one way readers can see how people of different regions come together, share ideas and information to create new dishes, meals, traditions, and forms of sociability. This volume answers questions such as Do people in the Mediterranean still eat the Mediterranean Diet or do they eat American style? Why is it that the same ingredients can be prepared in so many different ways, even in the same country? Why would cooks take the time to make foods like zucchini, lentils, or figs into dozens of different dishes? How and why do religious rituals differ regarding food preparation? What do Jews, Muslims, and Christians eat on religious holidays? Do people eat out or eat at home? Why is hospitality so important to Mediterranean people and what do they do to demonstrate hospitality and good will through the preparation and serving of meals?
Author: Jonathan Deutsch
Publisher: U of Nebraska Press
ISBN: 0803226756
Category : Cooking
Languages : en
Pages : 160
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Book Description
Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at both well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group of Americans. This is the source to consult about what “parve” on packaging means, the symbolism of particular foods essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on ways of practicing Judaism and the land of one’s ancestors, and much more. Jonathan Deutsch and Rachel D. Saks first provide a historical overview of the culture and symbolism of Jewish cuisine before explaining the main foods and ingredients of Jewish American food. Chapters on cooking practices, holiday celebrations, eating out, and diet and health complete the overview. Twenty-three recipes, a chronology, a glossary, a resource guide, and a selected bibliography make this an essential one-stop resource for every library.
Author: Fu Chunjiang
Publisher: Asiapac Books Pte Ltd
ISBN: 981229984X
Category : Comics & Graphic Novels
Languages : en
Pages : 162
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Book Description
Origins of Chinese Food Culture is the latest addition to Asiapac's collection of books on Chinese culture. This volume brings you through the origins, history, customs, and fascinating tales behind the intricate and perplexing labyrinth of customs and taboos, and the art and science of Chinese food culture. Did you know that: * Tables and chairs did not enter common usage until the Southern Song period? * Female chefs were once the rage in ancient China? * Zhuge Liang defeated his enemy with mantou? * Youtiao was also known as 'deep-fried ghost'? * Chopsticks were once reputed to detect poison? Read about all these and many other enthralling facts in this info-packed book. With this well-illustrated and easy-to-read volume, understanding Chinese culture has never been easier.
Author: Katia Laura Sidali
Publisher: Springer Science & Business Media
ISBN: 3642113613
Category : Business & Economics
Languages : en
Pages : 197
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Book Description
This book will be a valuable source of information for those concerned with rural and farm tourism, sustainable tourism and the marketing of "Calibri">local gastronomy. It presents cases with an international and interdisciplinary approach in order to provide ideas for strategic perspectives in tourism studies. Furthermore, for the first time the complex fields of rural and food tourism are examined from an international (Italy and Germany) viewpoint. This book explores ways in which gastronomical heritage (i.e., regional food, organic food) can be incorporated in rural tourism (above all farm tourism) and development policies as well as in new avenues of research e.g., sensory marketing, online marketing) in order to enhance sustainable practices both in the tourism and in the agri-food sector. Overall, the book presents an overview of benchmark practices for professionals (associations of rural tourism, farmers, etc.), while offering scholars a well-founded source to refer to in order to gain up-to-date insights into the state of the art of studies on rural and food tourism.
Author: Linda Civitello
Publisher: John Wiley & Sons
ISBN: 0470403713
Category : Cooking
Languages : en
Pages : 448
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Book Description
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
Author: Jane Ferry
Publisher: Routledge
ISBN: 1317793919
Category : History
Languages : en
Pages : 128
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Book Description
First published in 2003. Routledge is an imprint of Taylor & Francis, an informa company.
Author: Xiaorong Han
Publisher: BRILL
ISBN: 9004515194
Category : Social Science
Languages : en
Pages : 298
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Book Description
This volume presents nine articles about the development, migration, culture and identify of the ethnic minorities in socialist China. The articles in this volume, which originally appeared in Open Times (开放时代), broadly reflect the concerns, interests and perspectives of the Chinese scholars involved in the study of China’s ethnic minorities.
Author: Graham H.J. Roberts
Publisher: Routledge
ISBN: 1317936310
Category : Business & Economics
Languages : en
Pages : 248
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Book Description
As shopping has been transformed from a chore into a major source of hedonistic pleasure, a specifically Russian consumer culture has begun to emerge that is unlike any other. This book examines the many different facets of consumption in today’s Russia, including retailing, advertising and social networking. Throughout, emphasis is placed on the inherently visual - not to say spectacular - nature both of consumption generally, and of Russian consumer culture in particular. Particular attention is paid to the ways in which brands, both Russian and foreign, construct categories of identity in order to claim legitimacy for themselves. What emerges is a fascinating picture of how consumer culture is being reinvented in Russia today, in a society which has one, nostalgic eye turned towards the past, and the other, utopian eye, set firmly on the future. Borrowing concepts from both marketing and cultural studies, the approach throughout is interdisciplinary, and will be of considerable interest, to researchers, students and practitioners wishing to gain invaluable insights into one of the most lucrative, and exciting, of today’s emerging markets.
Author: Jaan Valsiner
Publisher: John Wiley & Sons
ISBN: 9780471135906
Category : Psychology
Languages : en
Pages : 402
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Book Description
In this deeply probing, intellectually challenging work, Dr. JaanValsiner lays the groundwork for a dynamic new cultural-historicalapproach to developmental psychology. He begins by deconstructingtraditional developmental theory, exposing the conceptual confusionand epistemological blind spots that he believes continue toundermine the scientific validity of its methodologies. Hedescribes the ways in which embedded cultural biases shapeinterventional goals and influence both the direction researchtakes and the ways in which research data are interpreted. And hesuggests ways in which researchers and clinicians can become moreaware of and transcend those biases. Dr. Valsiner then develops a hierarchical, systemic model thatportrays development as an open-ended, dialectical process. Centralto Valsiner's approach is the premise that, since each child isunique--as are his or her life conditions--deviations in functionor the rate of development from a prescribed norm are just aslikely to be constructive adaptations to changing environmentalpressures as symptoms of psychological disorder. Drawing uponsources as varied as linguistic philosophy, structuralanthropology, thermodynamics, and systems theory, as well as thework of many of the leading figures in twentieth-centurydevelopmental theory, Valsiner argues convincingly for an approachto developmental psychology mature enough to recognize thedifference between healthy variability and dysfunction. In later chapters the focus shifts from development in the abstractto the everyday challenges encountered by the developing child.Case histories illustrate the subtle interplay of cultural,physiological, and psychological factors in shaping childhoodbehavior. Called an "intellectual tour de force" by the Bulletin of theMenninger Clinic, Culture and the Development of Children's Actionis important reading for developmental psychologists, childpsychologists, and all child clinicians. "Of course, no science progresses in a linear fashion. It movesinterdependently with the society in which it is embedded, makinguse of the narrative forms in describing itself to its insiders andoutsiders. The rhetoric of scientists about their science istherefore necessarily inconsistent. Sciences are both socialinstitutions within a society and social organizations that attemptto build universal knowledge. It is a complicated task forpsychology to be both knowledge-constructing and self-reflexive atthe same time. Nevertheless, it is the latter kind of reflexivitythat guides the actual construction of knowledge." -- JaanValsiner "[This book] is a fascinating and important work that challengesmuch of contemporary developmental psychology. The Second Editionhas changed in a number of respects, and much new material has beenadded, but at root, Valsiner grapples with the question 'how shallwe understand development?' He continues to struggle also with whathe describes rather vividly as the 'epistemological windmills ofpsychology.' His challenge is summed up succinctly in two linesfrom a poem by T. S. Eliot: * Where is the wisdom we have lost in knowledge? * Where is the knowledge we have lost in information?" -- -- fromthe Foreword by Kevin Connolly
Author: Cecil Helman
Publisher: Butterworth-Heinemann
ISBN: 1483193470
Category : Political Science
Languages : en
Pages : 254
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Book Description
Culture, Health and Illness: An Introduction for Health Professionals covers basic ideas and research in medical anthropology. The book starts by discussing the scope of medical anthropology and the cultural definitions of anatomy and physiology, including the body structure and its functions. The text describes the clinical significance of food in diet and nutrition, social and cultural aspects of medical pluralism and health care. Doctor-patient interactions; social, psychological and cultural factors associated with pain; and non-pharmacological influences of medication, in relation to placebos, psychotropic and narcotic drugs, alcohol, and tobacco are also considered. The book then covers the type of rituals that relate to health and illness and the management of misfortune. The text also encompasses transcultural psychiatry, the cultural aspects of stress, and cultural factors in epidemiology. The selection is useful to health professions (doctors, nurses, midwives, health visitors, medical social workers, and nutritionists); those involved in health education or foreign medical aid; undergraduate students taking up these disciplines; and those studying anthropology or sociology.
