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Author: Nelleke Teughels Publisher: Routledge ISBN: 1317186427 Category : History Languages : en Pages : 350
Book Description
World exhibitions have been widely acknowledged as important sources for understanding the development of the modern consumer and urbanized society, yet whilst the function and purpose of architecture at these major events has been well-studied, the place of food has received very little attention. Food played a crucial part in the lived experience of the exhibitions: for visitors, who could acquaint themselves with the latest food innovations, exotic cuisines and ’traditional’ dishes; for officials attending lavish banquets; for the manufacturers who displayed their new culinary products; and for scientists who met to discuss the latest technologies in food hygiene. Food stood as a powerful semiotic device for communicating and maintaining conceptions of identity, history, traditions and progress, of inclusion and exclusion, making it a valuable tool for researching the construction of national or corporate sentiments. Combining recent developments in food studies and the history of major international exhibitions, this volume provides a refreshing alternative view of these international and intercultural spectacles.
Author: Nelleke Teughels Publisher: Routledge ISBN: 1317186427 Category : History Languages : en Pages : 350
Book Description
World exhibitions have been widely acknowledged as important sources for understanding the development of the modern consumer and urbanized society, yet whilst the function and purpose of architecture at these major events has been well-studied, the place of food has received very little attention. Food played a crucial part in the lived experience of the exhibitions: for visitors, who could acquaint themselves with the latest food innovations, exotic cuisines and ’traditional’ dishes; for officials attending lavish banquets; for the manufacturers who displayed their new culinary products; and for scientists who met to discuss the latest technologies in food hygiene. Food stood as a powerful semiotic device for communicating and maintaining conceptions of identity, history, traditions and progress, of inclusion and exclusion, making it a valuable tool for researching the construction of national or corporate sentiments. Combining recent developments in food studies and the history of major international exhibitions, this volume provides a refreshing alternative view of these international and intercultural spectacles.
Author: Bryce Evans Publisher: Bloomsbury Publishing ISBN: 135009885X Category : History Languages : en Pages : 192
Book Description
Established by New York stockbroker Juan Trippe in 1927, the story of Pan Am is the story of US-led globalisation and imperial expansion in the twentieth century, with the airline achieving the vast majority of 'firsts' in aviation history, pioneering transoceanic travel and new technologies, and all but creating the glitz, style and ambience eulogised in Frank Sinatra's 'Come Fly with Me'. Bryce Evans investigates an aspect of the airline service that was central to the company's success, its food; a gourmet glamour underpinned by both serious science and attention to the detail of fine dining culture. Modelled on the elite dining experience of the great ocean liners, the first transatlantic and transpacific flights featured formal thirteen course dinners served in art deco cabins and served by waiters in white waist-length jackets and garrison hats. As flight times got faster and altitudes higher, Pan Am pioneered the design of hot food galleys and commissioned research into how altitude and pressure affected taste buds, amending menus accordingly. A tale of collaboration with chefs from the best Parisian restaurants and the wining and dining of politicians and film stars, the book also documents what food service was like for flight attendants, exploring how the golden age of airline dining was underpinned by a racist and sexist culture. Written accessibly and with an eye for the glamour and razzamatazz of public aviation history, Bryce Evans' research into Pan Am airways will be valuable for scholars of food studies and aviation, consumer, tourism, transport and 20th century American history.
Author: Linda S. Watts Publisher: Bloomsbury Publishing USA ISBN: Category : Cooking Languages : en Pages : 810
Book Description
This book uses food as a lens through which to explore important matters of society and culture. In exploring why and how people eat around the globe, the text focuses on issues of health, conflict, struggle, contest, inequality, and power. Whether because of its necessity, pleasure, or ubiquity, the world of food (and its lore) proves endlessly fascinating to most people. The story of food is a narrative filled with both human striving and human suffering. However, many of today's diners are only dimly aware of the human price exacted for that comforting distance from the lived-world realities of food justice struggles. With attention to food issues ranging from local farming practices to global supply chains, this book examines how food’s history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression. The main text is structured alphabetically around a set of 70 ingredients, from almonds to yeast. Each ingredient's story is accompanied by recipes. Along with the food profiles, the encyclopedia features sidebars. These are short discussions of topics of interest related to food, including automats, diners, victory gardens, and food at world’s fairs. This project also brings a social justice perspective to its content—weighing debates concerning food access, equity, insecurity, and politics.
Author: Tenna Jensen Publisher: Routledge ISBN: 0429958099 Category : History Languages : en Pages : 190
Book Description
People eat and drink very differently throughout their life. Each stage has diets with specific ingredients, preparations, palates, meanings and settings. Moreover, physicians, authorities and general observers have particular views on what and how to eat according to age. All this has changed frequently during the previous two centuries. Infant feeding has for a long time attracted historical attention, but interest in the diets of youngsters, adults of various ages, and elderly people seems to have dissolved into more general food historiography. This volume puts age on the agenda of food history by focusing on the very diverse diets throughout the lifecycle.
Author: Stephen Legg Publisher: Bloomsbury Publishing ISBN: 1350247197 Category : History Languages : en Pages : 288
Book Description
Exploring how modern internationalism emerged as a negotiated process through international conferences, this edited collection studies the spaces and networks through which states, civil society institutions and anti-colonial political networks used these events to realise their visions of the international. Taking an interdisciplinary approach, contributors explore the spatial paradox of two fundamental features of modern internationalism. First, internationalism demanded the overcoming of space, transcending the nation-state in search of the shared interests of humankind. Second, internationalism was geographically contingent on the places in which people came together to conceive and enact their internationalist ideas. From Paris 1919 to Bandung 1955 and beyond, this book explores international conferences as the sites in which different forms of internationalism assumed material and social form. While international 'permanent institutions' such as the League of Nations, UN and Institute of Pacific Relations constantly negotiated national and imperial politics, lesser-resourced political networks also used international conferences to forward their more radical demands. Taken together these conferences radically expand our conception of where and how modern internationalism emerged, and make the case for focusing on internationalism in a contemporary moment when its merits are being called into question.
Author: Erika Rappaport Publisher: Princeton University Press ISBN: 0691192707 Category : Cooking Languages : en Pages : 568
Book Description
"Tea has been one of the most popular commodities in the world. Over centuries, profits from its growth and sales funded wars and fueled colonization, and its cultivation brought about massive changes--in land use, labor systems, market practices, and social hierarchies--the effects of which are with us even today. A Thirst for Empire takes a vast and in-depth historical look at how men and women--through the tea industry in Europe, Asia, North America, and Africa--transformed global tastes and habits and in the process created our modern consumer society. As Erika Rappaport shows, between the seventeenth and twentieth centuries the boundaries of the tea industry and the British Empire overlapped but were never identical, and she highlights the economic, political, and cultural forces that enabled the British Empire to dominate--but never entirely control--the worldwide production, trade, and consumption of tea. Rappaport delves into how Europeans adopted, appropriated, and altered Chinese tea culture to build a widespread demand for tea in Britain and other global markets and a plantation-based economy in South Asia and Africa. Tea was among the earliest colonial industries in which merchants, planters, promoters, and retailers used imperial resources to pay for global advertising and political lobbying. The commercial model that tea inspired still exists and is vital for understanding how politics and publicity influence the international economy ..."--Jacket.
Author: Manuel Vaquero Piñeiro Publisher: Springer Nature ISBN: 3031060970 Category : History Languages : en Pages : 247
Book Description
This book analyzes the evolution of Italian viticulture and winemaking from the 1860s to the new Millennium. During this period the Italian wine sector experienced a profound modernization, renovating itself and adapting its products to international trends, progressively building the current excellent reputation of Italian wine in the world market. Using unpublished sources and a vast bibliography, authors highlight the main factors favoring this evolution: public institutional support to viticulture; the birth and the growth of Italian wine entrepreneurship; the improvement in quality of the winemaking processes; the increasing relevance of viticulture and winemaking in Italian agricultural production and export; and the emergence of wine as a cultural product.
Author: Amy Cox Hall Publisher: University of Texas Press ISBN: 1477330283 Category : Cooking Languages : en Pages : 257
Book Description
"In recent years, Peruvian food has become of interest to tourists drawn to the inventive ways in which the incredibly ecologically diverse country has been a locus for chefs to experiment with the many foodstuffs and to draw on Indigenous knowledge and cultural histories. However, the simpler, everyday cooking of Peru is rarely the focus of media about Peru. In this manuscript Amy Cox Hall illustrates this history for readers who want to expand their understanding of the complex culinary histories of Peru"--
Author: Holger Weiss Publisher: Walter de Gruyter GmbH & Co KG ISBN: 3110670712 Category : History Languages : en Pages : 504
Book Description
This volume adds to the plurality of global histories by locating the global through its articulation and manifestation within particular localities. It accomplishes this by bringing together interlinked case-studies that analyse various temporal and spatial dimensions of the global in the local and the interactions between the local and the global. The case-studies apply a spatial approach to analyse how global questions of space, movement, networks, borders, and territory are worked out at a local level. The material draws on the Nordic countries, Europe, the Atlantic world, Africa, and Australia and ranges from the seventeenth to the twentieth century. It is further divided into sections that address topics such as the translocality of humans and goods, local articulations of identities and globalities, parliamentarism and anti-colonialism, the organization of knowledge and the construction of spaces of representation and memory.
Author: Nelleke Teughels
Author: Nelleke Teughels
Author: Peter Sholliers
Author: Bryce Evans![Food and World Culture [2 volumes] PDF](https://books.google.com/books/content/images/frontcover/LEXPEAAAQBAJ?fife=w80-h100)
Author: Linda S. Watts
Author: Tenna Jensen
Author: Stephen Legg
Author: Erika Rappaport
Author: Manuel Vaquero Piñeiro
Author: Amy Cox Hall
Author: Holger Weiss