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Author: Thomas M. Conroy Publisher: Lexington Books ISBN: 0739173111 Category : Social Science Languages : en Pages : 291
Book Description
Food and Everyday Life provides a qualitative, interpretive, and interdisciplinary examination of food and food practices and their meanings in the modern world. Edited by Thomas M. Conroy, the book offers a number of complementary approaches and topics around the parameters of the “ordinary, everyday” perspective on food. These studies highlight aspects of food production, distribution, and consumption, as well as the discourse on food.Chapters discuss examples ranging from the cultural meanings of food as represented on television, to the practices of food budgeting, to the cultural politics of such practices as sustainable brewing and developing new forms of urban agriculture. A number of the studies focus on the relationships between food, eating practices, and the body. Each chapter examines a particular (and in many instances, highly unique) food practice, and each includes some key details of that practice. Taken together, the chapters show us how the everyday practices of food are both familiar and, yet at the same time, ripe for further discovery.
Author: Thomas M. Conroy Publisher: Lexington Books ISBN: 0739173111 Category : Social Science Languages : en Pages : 291
Book Description
Food and Everyday Life provides a qualitative, interpretive, and interdisciplinary examination of food and food practices and their meanings in the modern world. Edited by Thomas M. Conroy, the book offers a number of complementary approaches and topics around the parameters of the “ordinary, everyday” perspective on food. These studies highlight aspects of food production, distribution, and consumption, as well as the discourse on food.Chapters discuss examples ranging from the cultural meanings of food as represented on television, to the practices of food budgeting, to the cultural politics of such practices as sustainable brewing and developing new forms of urban agriculture. A number of the studies focus on the relationships between food, eating practices, and the body. Each chapter examines a particular (and in many instances, highly unique) food practice, and each includes some key details of that practice. Taken together, the chapters show us how the everyday practices of food are both familiar and, yet at the same time, ripe for further discovery.
Author: A. James Publisher: Palgrave Macmillan ISBN: 9780230575998 Category : Social Science Languages : en Pages : 0
Book Description
This book explores the significance of food practices for childhood identities, from early babyhood to middle childhood and teenage years. It examines how children and families negotiate food and eating practices; what influence the media has on these; the role institutions play; and how far class and ethnicity shape the food that children eat.
Author: John van Willigen Publisher: University Press of Kentucky ISBN: 0813149770 Category : Social Science Languages : en Pages : 280
Book Description
The foods Kentuckians love to eat today -- biscuits and gravy, country ham and eggs, soup beans and cornbread, fried chicken and shucky beans, and fried apple pie and boiled custard -- all were staples on the Kentucky family farms in the early twentieth century. Each of these dishes has evolved as part of the farming lifestyle of a particular time and place, utilizing available ingredients and complementing busy daily schedules. Though the way of life associated with these farms in the first half of the twentieth century has mostly disappeared, the foodways have become a key part of Kentucky's cultural identity. In Food and Everyday Life on Kentucky Family Farms, 1920--1950, John van Willigen and Anne van Willigen examine the foodways -- the practices, knowledge, and traditions found in a community regarding the planting, preparation, consumption, and preservation -- of Kentucky family farms in the first half of the last century. This was an era marked by significant changes in the farming industry and un rural communities, including the introduction of the New Deal market quota system, the creation of the University of Kentucky Agricultural Extension Service, the expansion of basic infrastructures into rural areas, the increased availability of new technologies, and the massive migration from rural to urban areas. The result was a revolutionary change from family-based subsistence farming to market-based agricultural production, which altered not only farmers' relationships to food in Kentucky but the social relations within the state's rural communities. Based on interviews conducted by the University of Kentucky's Family Farm Project and supplemented by archival research, photographs, and recipes, Food and Everyday Life on Kentucky Family Farms, 1920--1950 recalls a vanishing way of life in rural Kentucky. By documenting the lives and experiences of Kentucky farmers, the book ensures that traditional folk and foodways in Kentucky's most important industry will be remembered.
Author: Pascale Naessens Publisher: Abrams ISBN: 1683350855 Category : Cooking Languages : en Pages : 417
Book Description
Discover how natural, unprocessed foods can help you live a happier, healthier, and slimmer life with this book featuring over sixty recipes. In Pure and Simple, Pascale Naessens shares her method for staying happy, healthy, and slim, with more than sixty recipes. She recommends a lifestyle that embraces only natural, unprocessed foods, but she is not advocating for a diet dominated by restrictions. Instead she celebrates delicious meals, pleasure, and health. Her approach has only one rule—no carbohydrates with protein. So, you can eat anything you want, but not together. She works with a basic series of food combinations: meat or fish + vegetables; carbohydrates + vegetables; or dairy + vegetables. And her mouthwatering recipes for appetizers, mains, and desserts make adopting this eating style entirely uncomplicated. You don’t need to count calories or restrict portion sizes. If you are overweight, you will lose the extra pounds. You will cook delicious food simply and easily. You can drink wine. You will be satisfied. And you will enjoy your food with relish. “Forget calories, focus on food quality, and let your body do the rest! Pascale Naessens shows how to put this prescription into practice with delicious recipes in her beautiful book Pure & Simple,” —David S. Ludwig, MD, PhD, author of Always Hungry?
Author: Brian Wansink Publisher: Harper Collins ISBN: 0062136542 Category : Health & Fitness Languages : en Pages : 283
Book Description
In Slim by Design, leading behavioral economist, food psychologist, and bestselling author Brian Wansink introduces groundbreaking solutions for designing our most common spaces—schools, restaurants, grocery stores, and home kitchens, among others—in order to make positive changes in how we approach and manage our diets. Anyone familiar with Wansink’s Mindless Eating knows this is not a typical diet book. Wansink shares his scientific approach to eating, providing insight and information, so we can all make better choices when it comes to food. The pioneer of the Small Plate Movement, Brian Wansink presents compelling research conducted at the Food and Brand Lab at Cornell University by way of cartoons, drawings, charts, graphs, floor plans, and more. Slim by Design offers innovative ways to make healthy eating mindlessly easy.
Author: Robin Leidner Publisher: Univ of California Press ISBN: 0520085000 Category : Business & Economics Languages : en Pages : 288
Book Description
Attending Hamburger University, Robin Leidner observes how McDonald's trains the managers of its fast-food restaurants to standardize every aspect of service and product. Learning how to sell life insurance at a large midwestern firm, she is coached on exactly what to say, how to stand, when to make eye contact, and how to build up Positive Mental Attitude by chanting "I feel happy! I feel terrific!" Leidner's fascinating report from the frontlines of two major American corporations uncovers the methods and consequences of regulating workers' language, looks, attitudes, ideas, and demeanor. Her study reveals the complex and often unexpected results that come with the routinization of service work. Some McDonald's workers resent the constraints of prescribed uniforms and rigid scripts, while others appreciate how routines simplify their jobs and give them psychological protection against unpleasant customers. Combined Insurance goes further than McDonald's in attempting to standardize the workers' very selves, instilling in them adroit maneuvers to overcome customer resistance. The routinization of service work has both poignant and preposterous consequences. It tends to undermine shared understandings about individuality and social obligations, sharpening the tension between the belief in personal autonomy and the domination of a powerful corporate culture. Richly anecdotal and accessibly written, Leidner's book charts new territory in the sociology of work. With service sector work becoming increasingly important in American business, her timely study is particularly welcome.
Author: Graham Harvey Publisher: Routledge ISBN: 1317546334 Category : Religion Languages : en Pages : 257
Book Description
Religion is more than a matter of worshipping a deity or spirit. For many people, religion pervades every part of their lives and is not separated off into some purely private and personal realm. Religion is integral to many people's relationship with the wider world, an aspect of their dwelling among other beings - both human and other-than-human - and something manifested in the everyday world of eating food, having sex and fearing strangers. "Food, Sex and Strangers" offers alternative ways of thinking about what religion involves and how we might better understand it. Drawing on studies of contemporary religions, especially among indigenous peoples, the book argues that religion serves to maintain and enhance human relationships in and with the larger-than-human world. Fundamentally, religion can be better understood through the ways we negotiate our lives than in affirmations of belief - and it is best seen when people engage in intimate acts with themselves and others.
Author: Melissa L. Caldwell Publisher: Indiana University Press ISBN: 025335384X Category : Food consumption Languages : en Pages : 249
Book Description
Across the Soviet Union and eastern Europe during the socialist period, food emerged as a symbol of both the successes and failures of socialist ideals of progress, equality, and modernity. By the late 1980s, the arrival of McDonald's behind the Iron Curtain epitomized the changes that swept across the socialist world. Not quite two decades later, the effects of these arrivals were evident in the spread of foreign food corporations and their integration into local communities. This book explores the role played by food--as commodity, symbol, and sustenance--in the transformation of life in Russia and eastern Europe since the end of socialism. Changes in food production systems, consumption patterns, food safety, and ideas about health, well-being, nationalism, and history provide useful perspectives on the meaning of the postsocialist transition for those who lived through it.
Author: John van Willigen Publisher: University Press of Kentucky ISBN: 0813188822 Category : Social Science Languages : en Pages : 372
Book Description
The foods Kentuckians love to eat today—biscuits and gravy, country ham and eggs, soup beans and cornbread, fried chicken and shucky beans, and fried apple pie and boiled custard—all were staples on the Kentucky family farms in the early twentieth century. Each of these dishes has evolved as part of the farming lifestyle of a particular time and place, utilizing available ingredients and complementing busy daily schedules. Though the way of life associated with these farms in the first half of the twentieth century has mostly disappeared, the foodways have become a key part of Kentucky's cultural identity. In Food and Everyday Life on Kentucky Family Farms, 1920–1950, John van Willigen and Anne van Willigen examine the foodways—the practices, knowledge, and traditions found in a community regarding the planting, preparation, consumption, and preservation—of Kentucky family farms in the first half of the last century. This was an era marked by significant changes in the farming industry and un rural communities, including the introduction of the New Deal market quota system, the creation of the University of Kentucky Agricultural Extension Service, the expansion of basic infrastructures into rural areas, the increased availability of new technologies, and the massive migration from rural to urban areas. The result was a revolutionary change from family-based subsistence farming to market-based agricultural production, which altered not only farmers' relationships to food in Kentucky but the social relations within the state's rural communities. Based on interviews conducted by the University of Kentucky's Family Farm Project and supplemented by archival research, photographs, and recipes, Food and Everyday Life on Kentucky Family Farms, 1920–1950 recalls a vanishing way of life in rural Kentucky. By documenting the lives and experiences of Kentucky farmers, the book ensures that traditional folk and foodways in Kentucky's most important industry will be remembered.
Author: Marion Nestle Publisher: Univ of California Press ISBN: 0520955064 Category : Cooking Languages : en Pages : 537
Book Description
We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States--enough calories to meet the needs of every man, woman, and child twice over--has a downside. Our over-efficient food industry must do everything possible to persuade people to eat more--more food, more often, and in larger portions--no matter what it does to waistlines or well-being. Like manufacturing cigarettes or building weapons, making food is big business. Food companies in 2000 generated nearly $900 billion in sales. They have stakeholders to please, shareholders to satisfy, and government regulations to deal with. It is nevertheless shocking to learn precisely how food companies lobby officials, co-opt experts, and expand sales by marketing to children, members of minority groups, and people in developing countries. We learn that the food industry plays politics as well as or better than other industries, not least because so much of its activity takes place outside the public view. Editor of the 1988 Surgeon General's Report on Nutrition and Health, Nestle is uniquely qualified to lead us through the maze of food industry interests and influences. She vividly illustrates food politics in action: watered-down government dietary advice, schools pushing soft drinks, diet supplements promoted as if they were First Amendment rights. When it comes to the mass production and consumption of food, strategic decisions are driven by economics--not science, not common sense, and certainly not health. No wonder most of us are thoroughly confused about what to eat to stay healthy. An accessible and balanced account, Food Politics will forever change the way we respond to food industry marketing practices. By explaining how much the food industry influences government nutrition policies and how cleverly it links its interests to those of nutrition experts, this path-breaking book helps us understand more clearly than ever before what we eat and why.
Author: Thomas M. Conroy
Author: Thomas M. Conroy
Author: A. James
Author: John van Willigen
Author: Pascale Naessens
Author: Brian Wansink
Author: Robin Leidner
Author: Graham Harvey
Author: Melissa L. Caldwell
Author: John van Willigen
Author: Marion Nestle