Sheds light on the history of food, cooking, and eating. This collection of essays investigates the connections between food studies and women's studies. From women in colonial India to Armenian American feminists, these essays show how food has served as a means to assert independence and personal identity.
Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and students are rushing into classes and formal degree programs focused on food. Introduced by the editor and including original articles by over thirty leading food scholars from around the world, the Routledge International Handbook of Food Studies offers students, scholars and all those interested in food-related research a one-stop, easy-to-use reference guide. Each article includes a brief history of food research within a discipline or on a particular topic, a discussion of research methodologies and ideological or theoretical positions, resources for research, including archives, grants and fellowship opportunities, as well as suggestions for further study. Each entry also explains the logistics of succeeding as a student and professional in food studies. This clear, direct Handbook will appeal to those hoping to start a career in academic food studies as well as those hoping to shift their research to a food-related project. Strongly interdisciplinary, this work will be of interest to students and scholars throughout the social sciences and humanities.
What do new technologies taste like? A growing number of contemporary artists are working with food, live materials and scientific processes, in order to explore and challenge the ways in which manipulation of biological materials informs our cooking and eating.
The field of food studies has been growing rapidly over the last thirty years and has exploded since the turn of the millennium. Scholars from an array of disciplines have trained fresh theoretical and methodological approaches onto new dimensions of the human relationship to food. This anthology capitalizes on this particular cultural moment to bring to the fore recent scholarship that focuses on innovative ways people are recasting food in public spaces to challenge hegemonic practices and meanings. Organized into five interrelated sections on food production – consumption, performance, Diasporas, and activism – articles aim to provide new perspectives on the changing meanings and uses of food in the twenty-first century.
In nearly all societies gender has been, and continues to be, central in defining roles and responsibilities related to the production, manufacturing, provisioning, eating, and disposal of food. The 2016 Yearbook of Women's History presents a collection of articles that look into food-related practices and shifting relations of gender across food systems. Authors explore changing understandings of food-related activities at the intersection of food and gender, across time and space. Articles about the lives of market women in late medieval food trades in the Low Countries, the practices of activist women in the garbage movement of prewar Tokyo, the way grain storage technologies affect women in Zimbabwe, through to the impact of healthy eating blogs in the digital age.
In diesem Band liegen die wichtigsten Artikel und Reden Leo Trotzkis zu den Fragen des Alltags, der Kultur und der Erziehung in der jungen Sowjetunion vor. Sie sind ein Ergebnis der Diskussion, wie die vom alten Zarenregime ererbte Rückständigkeit und Kulturlosigkeit der Massen überwunden werden könnten. Die Überschriften der einzelnen Artikel, die 1923 in der Prawda erschienen, sprechen für sich: 'Die Zeitung und ihre Leser', 'Schnaps, Kirche und Kino', 'Von der alten Familie – zur neuen' und 'Der Kampf um die Sprachkultur' sind Beispiele für die ungebrochene Überzeugung, dass es möglich ist, die bisher unterdrückten Massen mittels Erziehung und kulturellen Angeboten wie dem Kino, örtlichen Bibliotheken usw. aus ihrer früheren Passivität zu befreien. Die Verbesserung der menschlichen Gesellschaft erscheint hier nicht als eine unerreichbare Utopie, der höchstens Sonntagsreden gewidmet sind, sondern als praktische Aufgabe der Aufklärung und Bemühung um Kultur. Die volle Aufmerksamkeit Trotzkis galt den unterdrücktesten Schichten in der Gesellschaft: 'Der alltägliche männliche Egoismus kennt tatsächlich weder Maß noch Grenzen. Um das Alltagsleben vollständig umgestalten zu können, muss man es mit den Augen der Frauen betrachten können.' Ergänzt wird diese Sammlung um den bekannten Essay Leo Trotzkis 'Ihre Moral und unsere' aus dem Jahr 1938, in dem er sich mit denjenigen auseinandersetzt, die unter dem Banner der Moral die Oktoberrevolution mit dem Stalinismus sowie die Haltung Trotzkis und Lenins mit den Verbrechen der Bürokratie gleichsetzten.
American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.
Each week during the growing season, farmers’ markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, pink pearl apples, and chioggia beets—varieties of fruits and vegetables that are prized by home chefs and carefully stewarded by farmers from year to year. These are the heirlooms and the antiques of the food world, endowed with their own rich histories. While cooking techniques and flavor fads have changed from generation to generation, a Ribston Pippin apple today can taste just as flavorful as it did in the eighteenth century. But how does an apple become an antique and a tomato an heirloom? In Edible Memory, Jennifer A. Jordan examines the ways that people around the world have sought to identify and preserve old-fashioned varieties of produce. In doing so, Jordan shows that these fruits and vegetables offer a powerful emotional and physical connection to a shared genetic, cultural, and culinary past. Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements. She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past. In the chapters that follow, Jordan combines lush description and thorough research as she investigates the long history of antique apples; changing tastes in turnips and related foods like kale and parsnips; the movement of vegetables and fruits around the globe in the wake of Columbus; and the poignant, perishable world of stone fruits and tropical fruit, in order to reveal the connections—the edible memories—these heirlooms offer for farmers, gardeners, chefs, diners, and home cooks. This deep culinary connection to the past influences not only the foods we grow and consume, but the ways we shape and imagine our farms, gardens, and local landscapes. From the farmers’ market to the seed bank to the neighborhood bistro, these foods offer essential keys not only to our past but also to the future of agriculture, the environment, and taste. By cultivating these edible memories, Jordan reveals, we can stay connected to a delicious heritage of historic flavors, and to the pleasures and possibilities for generations of feasts to come.
Dieses Buch entführt uns in die uralte, wechselhafte und überaus spannende Geschichte der Schokolade, die vor dreitausend Jahren in den Hochkulturen der Maya und Azteken begann. Unser »Schokoladenriegel für zwischendurch« verrät nur noch wenig von dieser atemberaubenden und wahren Geschichte, die hier wie in einem Roman nachzulesen ist und Aufschluß gibt über Mentalitäten und Alltagsleben von den mittelamerikanischen Hochkulturen bis heute. (Dieser Text bezieht sich auf eine frühere Ausgabe.)
Therese (Chronik eines Frauenlebens) ist der zweite und letzte Roman von Arthur Schnitzler. Fräulein Therese Fabianis findet in einer zumeist gleichgültigen Wiener Fin-de-siècle-Welt keinen Halt. Ihren kärglichen Lebensunterhalt verdient sie als Erzieherin in (groß-)bürgerlichen Häusern, während ihr eigenes, uneheliches Kind bei Fremden auf dem Land aufwächst.
Nachdruck der 5. Auflage (1888) des wohl ber hmtesten Kochbuchs aller Zeiten.