Every Nation Has Its Dish PDF Download

Author: Jennifer Jensen Wallach
Publisher:
ISBN:
Category :
Languages : en
Pages : 0

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Author: Jennifer Jensen Wallach
Publisher: UNC Press Books
ISBN: 146964522X
Category : Social Science
Languages : en
Pages : 265

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Jennifer Jensen Wallach's nuanced history of black foodways across the twentieth century challenges traditional narratives of "soul food" as a singular style of historical African American cuisine. Wallach investigates the experiences and diverse convictions of several generations of African American activists, ranging from Booker T. Washington and W. E. B. Du Bois to Mary Church Terrell, Elijah Muhammad, and Dick Gregory. While differing widely in their approaches to diet and eating, they uniformly made the cultivation of "proper" food habits a significant dimension of their work and their conceptions of racial and national belonging. Tracing their quests for literal sustenance brings together the race, food, and intellectual histories of America. Directly linking black political activism to both material and philosophical practices around food, Wallach frames black identity as a bodily practice, something that conscientious eaters not only thought about but also did through rituals and performances of food preparation, consumption, and digestion. The process of choosing what and how to eat, Wallach argues, played a crucial role in the project of finding one's place as an individual, as an African American, and as a citizen.

Author: Rafia Zafar
Publisher: University of Georgia Press
ISBN: 0820353655
Category : Social Science
Languages : en
Pages : 148

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Food studies, once trendy, has settled into the public arena. In the academy, scholarship on food and literary culture constitutes a growing river within literary and cultural studies, but writing on African American food and dining remains a tributary. Recipes for Respect bridges this gap, illuminating the role of foodways in African American culture as well as the contributions of Black cooks and chefs to what has been considered the mainstream. Beginning in the early nineteenth century and continuing nearly to the present day, African Americans have often been stereotyped as illiterate kitchen geniuses. Rafia Zafar addresses this error, highlighting the long history of accomplished African Americans within our culinary traditions, as well as the literary and entrepreneurial strategies for civil rights and respectability woven into the written records of dining, cooking, and serving. Whether revealed in cookbooks or fiction, memoirs or hotel-keeping manuals, agricultural extension bulletins or library collections, foodways knowledge sustained Black strategies for self-reliance and dignity, the preservation of historical memory, and civil rights and social mobility. If, to follow Mary Douglas’s dictum, food is a field of action—that is, a venue for social intimacy, exchange, or aggression—African American writing about foodways constitutes an underappreciated critique of the racialized social and intellectual spaces of the United States.

Author: Emily J. H. Contois
Publisher: UNC Press Books
ISBN: 146966075X
Category : Social Science
Languages : en
Pages : 207

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The phrase "dude food" likely brings to mind a range of images: burgers stacked impossibly high with an assortment of toppings that were themselves once considered a meal; crazed sports fans demolishing plates of radioactively hot wings; barbecued or bacon-wrapped . . . anything. But there is much more to the phenomenon of dude food than what's on the plate. Emily J. H. Contois's provocative book begins with the dude himself—a man who retains a degree of masculine privilege but doesn't meet traditional standards of economic and social success or manly self-control. In the Great Recession's aftermath, dude masculinity collided with food producers and marketers desperate to find new customers. The result was a wave of new diet sodas and yogurts marketed with dude-friendly stereotypes, a transformation of food media, and weight loss programs just for guys. In a work brimming with fresh insights about contemporary American food media and culture, Contois shows how the gendered world of food production and consumption has influenced the way we eat and how food itself is central to the contest over our identities.

Author: Jennifer Jensen Wallach
Publisher: University of Arkansas Press
ISBN: 1557286795
Category : Social Science
Languages : en
Pages : 324

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Uses a variety of methodological perspectives to demonstrate that throughout time black people have used both overt and subtle food practices to resist white oppression.

Author: Lucy Lean
Publisher: Welcome Books
ISBN: 1599621010
Category : Cooking
Languages : en
Pages : 322

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Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today. Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.

Author: Psyche A. Williams-Forson
Publisher: UNC Press Books
ISBN: 1469668467
Category : Social Science
Languages : en
Pages : 264

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Psyche A. Williams-Forson is one of our leading thinkers about food in America. In Eating While Black, she offers her knowledge and experience to illuminate how anti-Black racism operates in the practice and culture of eating. She shows how mass media, nutrition science, economics, and public policy drive entrenched opinions among both Black and non-Black Americans about what is healthful and right to eat. Distorted views of how and what Black people eat are pervasive, bolstering the belief that they must be corrected and regulated. What is at stake is nothing less than whether Americans can learn to embrace nonracist understandings and practices in relation to food. Sustainable culture—what keeps a community alive and thriving—is essential to Black peoples' fight for access and equity, and food is central to this fight. Starkly exposing the rampant shaming and policing around how Black people eat, Williams-Forson contemplates food's role in cultural transmission, belonging, homemaking, and survival. Black people's relationships to food have historically been connected to extreme forms of control and scarcity—as well as to stunning creativity and ingenuity. In advancing dialogue about eating and race, this book urges us to think and talk about food in new ways in order to improve American society on both personal and structural levels.

Author: Michelle Obama
Publisher: Crown
ISBN: 0307956024
Category : Gardening
Languages : en
Pages : 274

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#1 NEW YORK TIMES BESTSELLER • The former First Lady, author of Becoming, and producer and star of Waffles + Mochi tells the inspirational story of the White House Kitchen Garden and how gardens can transform our lives and the health of our communities. Early in her tenure as First Lady, despite being a novice gardener, Michelle Obama planted a kitchen garden on the White House’s South Lawn. To her delight, she watched as fresh vegetables, fruit, and herbs sprouted from the ground. Soon the White House Kitchen Garden inspired a new conversation all across the country about the food we feed our families and the impact it has on the nutrition and well-being of our children. In American Grown, Mrs. Obama invites you inside the White House Kitchen Garden, from the first planting to the satisfaction of the seasonal harvest. She reveals her early worries and struggles—would the new plants even grow?—and her joy as lettuce, corn, tomatoes, collards and kale, sweet potatoes and rhubarb flourished in the freshly tilled soil. She shares the stories of other gardens that have moved and inspired her on her journey across the nation. And she offers what she learned about planting your own backyard, school, or community garden. American Grown features: • a behind-the-scenes look at every season of the garden’s growth • unique recipes created by White House chefs • striking original photographs that bring the White House garden to life • a fascinating history of community gardens in the United States From a modern-day vegetable truck that brings fresh produce to underserved communities in Chicago, to Houston office workers who make the sidewalk bloom, to a New York City school that created a scented garden for the visually impaired, to a garden in Winston-Salem, North Carolina, that devotes its entire harvest to those less fortunate, American Grown isn’t just the story of a single garden. It’s a celebration of the bounty of our nation and a reminder of what we can all grow together.

Author: Amor Towles
Publisher: Penguin
ISBN: 0735222355
Category : Fiction
Languages : en
Pages : 593

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#1 NEW YORK TIMES BESTSELLER More than ONE MILLION copies sold A TODAY Show Read with Jenna Book Club Pick A New York Times Notable Book, a New York Times Readers’ Choice Best Book of the Century, and Chosen by Oprah Daily, Time, NPR, The Washington Post, Bill Gates and Barack Obama as a Best Book of the Year “Wise and wildly entertaining . . . permeated with light, wit, youth.” —The New York Times Book Review “A classic that we will read for years to come.” —Jenna Bush Hager, Read with Jenna book club “Fantastic. Set in 1954, Towles uses the story of two brothers to show that our personal journeys are never as linear or predictable as we might hope.” —Bill Gates “A real joyride . . . elegantly constructed and compulsively readable.” —NPR The bestselling author of A Gentleman in Moscow and Rules of Civility and master of absorbing, sophisticated fiction returns with a stylish and propulsive novel set in 1950s America In June, 1954, eighteen-year-old Emmett Watson is driven home to Nebraska by the warden of the juvenile work farm where he has just served fifteen months for involuntary manslaughter. His mother long gone, his father recently deceased, and the family farm foreclosed upon by the bank, Emmett's intention is to pick up his eight-year-old brother, Billy, and head to California where they can start their lives anew. But when the warden drives away, Emmett discovers that two friends from the work farm have hidden themselves in the trunk of the warden's car. Together, they have hatched an altogether different plan for Emmett's future, one that will take them all on a fateful journey in the opposite direction—to the City of New York. Spanning just ten days and told from multiple points of view, Towles's third novel will satisfy fans of his multi-layered literary styling while providing them an array of new and richly imagined settings, characters, and themes. “Once again, I was wowed by Towles’s writing—especially because The Lincoln Highway is so different from A Gentleman in Moscow in terms of setting, plot, and themes. Towles is not a one-trick pony. Like all the best storytellers, he has range. He takes inspiration from famous hero’s journeys, including The Iliad, The Odyssey, Hamlet, Huckleberry Finn, and Of Mice and Men. He seems to be saying that our personal journeys are never as linear or predictable as an interstate highway. But, he suggests, when something (or someone) tries to steer us off course, it is possible to take the wheel.” – Bill Gates

Author: Yael Raviv
Publisher: U of Nebraska Press
ISBN: 0803290217
Category : Cooking
Languages : en
Pages : 319

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When people discuss food in Israel, their debates ask politically charged questions: Who has the right to falafel? Whose hummus is better? But Yael Raviv's Falafel Nation moves beyond the simply territorial to divulge the role food plays in the Jewish nation. She ponders the power struggles, moral dilemmas, and religious and ideological affiliations of the different ethnic groups that make up the "Jewish State" and how they relate to the gastronomy of the region. How do we interpret the recent upsurge in the Israeli culinary scene--the transition from ideological asceticism to the current deluge of fine restaurants, gourmet stores, and related publications and media? Focusing on the period between the 1905 immigration wave and the Six-Day War in 1967, Raviv explores foodways from the field, factory, market, and kitchen to the table. She incorporates the role of women, ethnic groups, and different generations into the story of Zionism and offers new assertions from a secular-foodie perspective on the relationship between Jewish religion and Jewish nationalism. A study of the changes in food practices and in attitudes toward food and cooking, Falafel Nation explains how the change in the relationship between Israelis and their food mirrors the search for a definition of modern Jewish nationalism.