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Author: Tristan Fournier Publisher: Taylor & Francis ISBN: 1000770885 Category : Nature Languages : en Pages : 178
Book Description
This volume contributes to the return to nature movement that is very much in vogue in contemporary European societies, by examining the place of food and eating in the "rewilding" process. It is divided into three parts, each of which consists of conversations between social scientists, with fieldwork collected from across Denmark, Finland, France, Italy, Norway and Switzerland. The first part focuses on the ways in which the hunter-gatherer livelihood has been transformed into a resilient, simpler and ecological way of life. It is dedicated to hunting and identifies the contexts in which large wild game meat is consumed and the reasons why such a product is still valued today. The second part shows how some practices that aim to reconnect with natural processes are developing within a market economy. Case studies on natural wine and fasting retreats help us to identify the promises that producers and promoters are relying on in order to disseminate them. Finally, the third part considers how this process of rewilding food is expressed in post-modernity. By focusing on two normative frameworks in which the rhetoric of the wild is mobilized although it is not expected to be in these terms – urbanity and the gender order – the goal is to understand the extent to which referring to the wild in food discourses and practices contributes to challenging our identities, and to creating possible forms of emancipation. This book will be of great interest to students and scholars interested in food cultures, human nature relationships, and sustainable diets.
Author: Tristan Fournier Publisher: Taylor & Francis ISBN: 1000770885 Category : Nature Languages : en Pages : 178
Book Description
This volume contributes to the return to nature movement that is very much in vogue in contemporary European societies, by examining the place of food and eating in the "rewilding" process. It is divided into three parts, each of which consists of conversations between social scientists, with fieldwork collected from across Denmark, Finland, France, Italy, Norway and Switzerland. The first part focuses on the ways in which the hunter-gatherer livelihood has been transformed into a resilient, simpler and ecological way of life. It is dedicated to hunting and identifies the contexts in which large wild game meat is consumed and the reasons why such a product is still valued today. The second part shows how some practices that aim to reconnect with natural processes are developing within a market economy. Case studies on natural wine and fasting retreats help us to identify the promises that producers and promoters are relying on in order to disseminate them. Finally, the third part considers how this process of rewilding food is expressed in post-modernity. By focusing on two normative frameworks in which the rhetoric of the wild is mobilized although it is not expected to be in these terms – urbanity and the gender order – the goal is to understand the extent to which referring to the wild in food discourses and practices contributes to challenging our identities, and to creating possible forms of emancipation. This book will be of great interest to students and scholars interested in food cultures, human nature relationships, and sustainable diets.
Author: François-Régis Gaudry Publisher: Artisan Books ISBN: 1579658768 Category : Cooking Languages : en Pages : 433
Book Description
There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.
Author: Andrew L. Waterhouse Publisher: John Wiley & Sons ISBN: 1119894093 Category : Technology & Engineering Languages : en Pages : 565
Book Description
Understanding Wine Chemistry Understand the reactions behind the world’s most alluring beverages The immense variety of wines on the market is the product of multiple chemical processes – whether acting on components arising in the vineyard, during fermentation, or throughout storage. Winemaking decisions alter the chemistry of finished wines, affecting the flavor, color, stability, and other aspects of the final product. Knowledge of these chemical and biochemical processes is integral to the art and science of winemaking. Understanding Wine Chemistry has served as the definitive introduction to the chemical components of wine, their properties, and their reaction mechanisms. It equips the knowledgeable reader to interpret and predict the outcomes of physicochemical reactions involved with winemaking processes. Now updated to reflect recent research findings, most notably in relation to wine redox chemistry, along with new Special Topics chapters on emerging areas, it continues to set the standard in the subject. Readers of the second edition of Understanding Wine Chemistry will also find: Case studies throughout showing chemistry at work in creating different wine styles and avoiding common adverse chemical and sensory outcomes Detailed treatment of novel subjects like non-alcoholic wines, non-glass alternatives to wine packaging, synthetic wines, and more An authorial team with decades of combined experience in wine chemistry research and education Understanding Wine Chemistry is ideal for college and university students, winemakers at any stage in their practice, professionals in related fields such as suppliers or sommeliers, and chemists with an interest in wine.
Author: Christopher Reed Publisher: University of Hawaii Press ISBN: 0824860721 Category : Literary Collections Languages : en Pages : 177
Book Description
Pierre Loti’s novel Madame Chrysanthème (1888) enjoyed great popularity during the author’s lifetime, served as a source of Puccini’s opera Madama Butterfly, and remains in print to this day as a classic in Western literature. Loti’s story, cast in the form of his fictionalized diary, describes the affair between a French naval officer and Chrysanthème, a temporary "bride" purchased in Nagasaki. More broadly, Loti’s novel helped define the terms in which Occidentals perceived Japan as delicate, feminine, and, to use one of Loti’s favorite words, "preposterous"—in short, ripe for exploitation. The Pink Notebook of Madame Chrysanthème (1893) sought, according to a newspaper reviewer at the time, "to avenge Japan for the adjectives that Pierre Loti has inflicted on it." Written by Félix Régamey, a talented illustrator with firsthand knowledge of Japan, The Pink Notebook retells Loti’s story but this time as the diary of Chrysanthème. The book, presented here in English for the first time and together with the original French text and illustrations by Régamey and others, is certainly surprising in its late nineteenth-century context. Its retelling of a classic tale from the position of a character marginalized by her sex and race provocatively anticipates certain aspects of postmodern literature. Translator Christopher Reed’s rich and satisfying introduction compares Loti and Régamey in relation to attitudes toward Japan held by notable Japonistes Vincent van Gogh, Lafcadio Hearn, Edmond de Goncourt, and Philippe Burty. Reed provides further intellectual context by including new translations of excerpts from Loti’s novel as well as a portion of the travel journal of Régamey’s travel companion, the renowned collector Emile Guimet. Reed’s emphasis on competing Western ideas about Japan challenges conventional scholarly generalizations concerning Japanism in this era. This elegant translation of The Pink Notebook and Japoniste documents will delight both general and specialized readers, particularly those interested in the ambiguities in the dynamics of nationalism, gender, identification, and exploitation that, since the nineteenth century, have characterized the West’s relationship to Japan.
Author: Michael Gibbert Publisher: Routledge ISBN: 0429516274 Category : Business & Economics Languages : en Pages : 174
Book Description
How do universities tackle wicked sustainability challenges faced by society? The Wicked Learning Workbook is a toolkit for setting up and running an interdisciplinary master-level course in the context of real-world problems such as food waste and loss. The book offers a new pedagogical approach that we call 'wicked' because it is unorthodox, ambitious, and tackles complex problems that won’t go away. The pedagogy is also international at the course level rather than the conventional exchange semester, enabling institutions to embed international approaches to their core teaching. The Wicked Learning Workbook speaks directly to academics who are looking for solutions that provide stimuli for research and teaching while giving students an innovative, international learning experience. The approach develops student understanding of the UN Sustainable Development Goals as broad-scale societal issues which are difficult, if not impossible, to ‘solve’. An important outcome of this approach is the laboratory-style classroom that creates opportunities for faculty, students and companies to co-create solutions that are immediately implementable. The resulting methodology is based on industry–university collaboration (such as IKEA and Nestlé). The methodology is of interest to corporate leaders pursuing sustainability goals and business transformation. Achieving sustainability requires cross-boundary, cross-disciplinary, experimental approaches that allow for scalability. Wicked problems can only be tackled with wicked solution approaches.
Author: Tristan Fournier
Author: Tristan Fournier
Author: League of Nations
Author: François-Régis Gaudry
Author: Antoine i.e. Charles Antoine Theodore Villiers
Author: Andrew L. Waterhouse
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Author: Jill Cousin
Author: Ludovic Portes
Author: Christopher Reed
Author: Michael Gibbert