Culinary Art and Anthropology

Author: Joy Adapon

Publisher: Berg

ISBN: 184788606X

Category: Social Science

Page: 192

View: 5461

Culinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavour using an original interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. The integral role and concept of 'flavour' in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. Women's work and local festive occasions are examined against a background of material on professional chefs who reproduce 'traditional' Mexican cooking in restaurant settings. Including recipes to allow readers to practise the art of Mexican cooking, Culinary Art and Anthropology offers a sensual, theoretically sophisticated model for understanding food anthropologically. It will appeal to social scientists, food lovers, and those interested in the growing fields of food studies and the anthropology of the senses.

Ein Wissenschaftsmuseum geht unter die Haut

Sensorische Ethnographie des Deutschen Hygiene-Museums

Author: Susanne B. Schmitt

Publisher: transcript Verlag

ISBN: 3839420199

Category: Art

Page: 272

View: 9421

Sensory Turn: Diese experimentelle Ethnographie beleuchtet erstmalig ein Wissenschaftsmuseum aus der Perspektive leiblicher Erfahrung. Im Zentrum steht dabei die Frage nach Diskursen und Erfahrungen von den Sinnen und von Sinnlichkeit in einer Institution des Kulturbetriebes, die sich dem Thema »Körper« widmet. Susanne B. Schmitt stellt die Perspektiven von Museumsmitarbeitern in den Mittelpunkt und hinterfragt ihr Erleben des Deutschen Hygiene-Museums als durch den Körper erfahrenen Ort. In ihrer ethnologisch informierten Studie beleuchtet sie dabei kritisch die Hierarchisierung und Klassifizierung der »Sinne« als lokale und lokalisierbare Weisen der Wahrnehmung.

American Ethnic Practices in the Twenty-first Century

The Milwaukee Study

Author: Jill Florence Lackey

Publisher: Lexington Books

ISBN: 073917830X

Category: Social Science

Page: 160

View: 3754

American Ethnic Practices in the Early Twenty-first Century: The Milwaukee Study is a work based on a twelve-year research project conducted in the greater Milwaukee area by Urban Anthropology Inc. This qualitative study examines the current strength of ethnicity and the contributions that ethnic practices have made to the wider society.

Clinical Anthropology

An Application of Anthropological Concepts Within Clinical Settings

Author: John A. Rush

Publisher: Greenwood Publishing Group

ISBN: 9780275955724

Category: Social Science

Page: 293

View: 4120

This unique book applies concepts from the field of anthropology to clinical settings to result in a powerful and dynamic model/theory of clinical anthropology. These clinical settings could include hospitals, police and probation situations, individual and marriage and family counseling, as well as cross-cultural issues, governmental policy, and other instances of educational delivery of concepts and behaviors that allow individuals/groups to reduce stress and move toward personal/group health. In addition to appealing to anthropology and other social/behavioral science scholars, this book will be useful to clinicians of many specialities within Western biomedicine including physicians, nurses, and health care administrators.

Food and Cultural Studies

Author: Bob Ashley,Joanne Hollows,Ben Taylor,Steve Jones

Publisher: Psychology Press

ISBN: 9780415270380

Category: Art

Page: 240

View: 7608

This book re-examines the interdisciplinary history of food studies from a cultural studies framework, exploring subjects such as food and nation, the gendering of eating in, the phenomenon of TV chefs, vegetarianism, risk and moral panics.

Ethical Eating in the Postsocialist and Socialist World

Author: Yuson Jung,Jakob A. Klein,Melissa L. Caldwell

Publisher: Univ of California Press

ISBN: 0520958144

Category: Cooking

Page: 232

View: 4539

Current discussions of the ethics around alternative food movements--concepts such as "local," "organic," and "fair trade"--tend to focus on their growth and significance in advanced capitalist societies. In this groundbreaking contribution to critical food studies, editors Yuson Jung, Jakob A. Klein, and Melissa L. Caldwell explore what constitutes "ethical food" and "ethical eating" in socialist and formerly socialist societies. With essays by anthropologists, sociologists, and geographers, this politically nuanced volume offers insight into the origins of alternative food movements and their place in today's global economy. Collectively, the essays cover discourses on food and morality; the material and social practices surrounding production, trade, and consumption; and the political and economic power of social movements in Bulgaria, China, Cuba, Lithuania, Russia, and Vietnam. Scholars and students will gain important historical and anthropological perspective on how the dynamics of state-market-citizen relations continue to shape the ethical and moral frameworks guiding food practices around the world.

American Regional Cuisine

Author: The International Culinary Schools at The Art Institutes,Michael F. Nenes

Publisher: Wiley

ISBN: 9781118523964

Category: Cooking

Page: 496

View: 600

American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.

Private Secondary Schools: Junior Boarding Schools

Part IV of V

Author: Peterson's

Publisher: Peterson's

ISBN: 0768935229

Category: Education

Page: 1026

View: 2713

Peterson's Private Secondary Schools: Junior Boarding Schools provides the help parents need to find the right junior boarding school for their child. Readers will find dozens of school profiles plus links to informative two-page in-depth descriptions written by some of the schools. Helpful information includes the school's area of specialization, setting, affiliation, accreditation, subjects offered, special academic programs, tuition, financial aid, student profile, faculty, academic programs, student life, admission information, contacts, and much more.

Comida Cubana

A Cuban Culinary Journey

Author: Marcella Kriebel

Publisher: Burgess Lea

ISBN: 0997211334

Category: Cooking

Page: 160

View: 8183

Part travel guide, part cookbook, be amazed by a lush portrait of Cuba, from coast-to-coast, and fall in love with a collection of authentic Cuban recipes. In her debut book, Mi Comida Latina, Marcella Kriebel created a new type of cookbook. It combined vivid watercolors with the culinary traditions of Mexico, Peru, Ecuador, Colombia, and Puerto Rico. Now, Marcella returns with a new collection of recipes that span the country of Cuba from coast to coast. Travel the island and discover the Cuban take on classic dishes like empanadas as well as unique Cuban recipes like Bacán(plantain and crab steamed in banana leaves) Calaú(traditional greens stew), and Pastelitos de Guayaba(puff pastries with guava paste). Learn about the country’s food culture and ingredients through interviews and local stories, then complete the experience with an authentic Cuban cocktail or a post-meal café con leche. There's no need to wait, grab a plate straight from the island now!

Feasting the Dead

Food and Drink in Anglo-Saxon Burial Rituals

Author: Christina Lee

Publisher: Boydell & Brewer

ISBN: 1843831422

Category: Social Science

Page: 176

View: 5386

An examination of the frequently elaborate rituals of food and feasting in Anglo-Saxon funeral rites.

The Never-ending Feast

The Anthropology and Archaeology of Feasting

Author: Kaori O'Connor

Publisher: Bloomsbury Publishing

ISBN: 1847889271

Category: Social Science

Page: 256

View: 9270

Feast! Throughout human history, and in all parts of the world, feasts have been at the heart of life. The great museums of the world are full of the remains of countless ghostly feasts Â? dishes that once bore rich meats, pitchers used to pour choice wines, tall jars that held beer sipped through long straws of gold and lapis, immense cauldrons from which hundreds of people could be served. Why were feasts so important, and is there more to feasting than abundance and enjoyment? The Never-Ending Feast is a pioneering work that draws on anthropology, archaeology and history to look at the dynamics of feasting among the great societies of antiquity renowned for their magnificence and might. Reflecting new directions in academic study, the focus shifts beyond the medieval and early modern periods in Western Europe, eastwards to Mesopotamia, Assyria and Achaemenid Persia, early Greece, the Mongol Empire, Shang China and Heian Japan. The past speaks through texts and artefacts. We see how feasts were the primary arena for displays of hierarchy, status and power; a stage upon which loyalties and alliances were negotiated; the occasion for the mobilization and distribution of resources, a means of pleasing the gods, and the place where identities were created, consolidated Â? and destroyed. The Never-Ending Feast transforms our understanding of feasting past and present, revitalising the fields of anthropology, archaeology, history, museum studies, material culture and food studies, for all of which it is essential reading.

Art, Culture, and Cuisine

Ancient and Medieval Gastronomy

Author: Phyllis Pray Bober

Publisher: University of Chicago Press

ISBN: 0226062546

Category: Cooking

Page: 442

View: 9928

How we define, prepare and consume food can detail a full range of social expression. Examining the subject through the dual lens of archaeology and art history, this book argues that cuisine as an art form deserves a higher reputation.

A Companion to Food in the Ancient World

Author: John Wilkins,Robin Nadeau

Publisher: John Wiley & Sons

ISBN: 1405179406

Category: Cooking

Page: 472

View: 3028

A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. • Provides an up-to-date overview of the study of food in the ancient world • Addresses all aspects of food production, distribution, preparation, and consumption during antiquity • Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology • Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China • Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more

The Anthropology of Organisations

Author: Alberto Corsín Jiménez

Publisher: Ashgate Publishing Company


Category: Social Science

Page: 567

View: 6038

This volume brings together a selection of classic and contemporary articles written by anthropologists over the last sixty years. The essays reflect the move from earlier preoccupations with 'culture' and 'relationality' and cast new light on the relevance of ethnography for organisational and social theory.

Matters of Taste

Food and Drink in Seventeenth-century Dutch Art and Life

Author: Donna R. Barnes,Peter G. Rose,Albany Institute of History and Art

Publisher: Syracuse University Press

ISBN: 9780815607472

Category: Art

Page: 162

View: 2963

Published to accompany an exhibition held in Sept. 2002 by the Albany Institute of History and Art.

Food in Time and Place

The American Historical Association Companion to Food History

Author: Paul Freedman,Joyce E. Chaplin,Ken Albala

Publisher: Univ of California Press

ISBN: 0520959345

Category: Cooking

Page: 424

View: 5903

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.


A Culinary Journey

Author: Cherie Hamilton

Publisher: Hippocrene Books

ISBN: 9780781810807

Category: Cooking

Page: 205

View: 9359

The largest nation in South America, Brazil is home to vast rain forests, pristine tropical beaches, and the world's largest river, the Amazon. This book explores the nation's distinct regional cuisine, and explains how Amerindian, European and African contributions have come together to form modern Brazilian cookery. More than 130 recipes range from Feijoada, the Brazilian national dish, to lesser-known delicacies such as Shrimp and Bread Pudding, Crab Soup and Banana Brittle. Also included are suggested menus, a list of ingredient sources, and a glossary of Brazilian culinary terms. The author has travelled extensively throughout the Portuguese-speaking world. She developed a love for Brazilian cooking when she lived in Brazil in the 1960s.