Author: Ray Broadus Browne Publisher: Popular Press ISBN: 9780879722555 Category : Social Science Languages : en Pages : 208
Book Description
This volume examines the concept of taboos and tabooism and a dozen powerful ones in our society and suggests the control they exert on our everyday lives.
Author: Shana Klein Publisher: University of California Press ISBN: 0520296397 Category : Art Languages : en Pages : 259
Book Description
The Fruits of Empire is a history of American expansion through the lens of art and food. In the decades after the Civil War, Americans consumed an unprecedented amount of fruit as it grew more accessible with advancements in refrigeration and transportation technologies. This excitement for fruit manifested in an explosion of fruit imagery within still life paintings, prints, trade cards, and more. Images of fruit labor and consumption by immigrants and people of color also gained visibility, merging alongside the efforts of expansionists to assimilate land and, in some cases, people into the national body. Divided into five chapters on visual images of the grape, orange, watermelon, banana, and pineapple, this book demonstrates how representations of fruit struck the nerve of the nation’s most heated debates over land, race, and citizenship in the age of high imperialism.
Author: Helena Goscilo Publisher: Routledge ISBN: 1317470036 Category : Political Science Languages : en Pages : 303
Book Description
The 1980s witnessed the ascendency of Russian women in multiple spheres of artistic creation, including literature, film, and painting. This volume may thus be said to engage not only women's artistic production but, indeed, the best and most colourful of recent Russian culture. Treating contemporary Russian women's creativity, it approaches women's texts, films, and canvasses from a range of perspectives, from anti-gendered to feminist. Some of the essays introduce writers not previously well studied, others challenge conventional interpretations and assumptions, while still others yield original viewpoints through novel juxtapositions. In addition to offering insights into the various artists under analysis, the essays map the wide terrain of issues and methodologies proliferating in cultural criticism today, and mirror the diversity that is one of the most appealing features of women's creativity in contemporary Russia.
Author: Sandor Ellix Katz Publisher: Chelsea Green Publishing ISBN: 1603586288 Category : Cooking Languages : en Pages : 322
Book Description
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Author: Lisa Bullard Publisher: Millbrook Press ISBN: 1467762938 Category : Juvenile Nonfiction Languages : en Pages : 28
Book Description
It's food week in Manuel's class. Each student shares his or her family's food traditions. Some eat noodles with chopsticks. Others use a fork. Some families eat flat bread. Others eat puffy bread. What foods will Manuel talk about?
Author: Charles T. Banner-Haley Publisher: Univ. Press of Mississippi ISBN: 1617031135 Category : Social Science Languages : en Pages : 259
Book Description
In late twentieth-century America, the black middle class has occupied a unique position. It greatly influenced the way African Americans were perceived and presented to the greater society, and it set roles and guidelines for the nation's black masses. Though historically a small group, it has attempted to be a model for inspiration and uplift. As a key force in the "Africanizing" of American culture, the black middle class has been both a shaper and a mirror during the past three decades. This study of that era shows that the fruits of integration have been at once sweet and bitter. This history of a pivotal group in American society will cause reflection, discussion, and debate.
Author: Robert N. Spengler Publisher: University of California Press ISBN: 0520379268 Category : History Languages : en Pages : 390
Book Description
"A comprehensive and entertaining historical and botanical review, providing an enjoyable and cognitive read.”—Nature The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe.
Author: Bee Wilson Publisher: Basic Books ISBN: 0465093981 Category : Social Science Languages : en Pages : 369
Book Description
An award-winning food writer takes us on a global tour of what the world eats--and shows us how we can change it for the better Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills--diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how this food revolution has transformed our bodies, our social lives, and the world we live in.
Author: Ray Broadus Browne
Author: Shana Klein
Author: Helena Goscilo
Author: Sandor Ellix Katz
Author: Lisa Bullard
Author: Thomas Gregg
Author: Charles T. Banner-Haley
Author: Robert N. Spengler
Author: Bee Wilson
Author: Albert Franklin Yeager