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The classic bookthat helped to define and legitimize the field of food and culture studies is now available, with major revisions, in a specially affordable e-book version (978-0-203-07975-1).ee The third edition includes 40 original essays and reprints of previously published classics under 5 Sections: FOUNDATIONS, HEGEMONY AND DIFFERENCE, CONSUMPTION AND EMBODIMENT, FOOD AND GLOBALIZATION, and CHALLENGING, CONTESTING, AND TRANSFORMING THE FOOD SYSTEM. 17 of the 40 articles included are either, new to this edition, rewritten by their original authors, or edited by Counihan and van Esterik.ee A bank of test items applicable to each article in the book is available to instructors interested in selecting this edition for course use. Simply send an e.mail to the publisher at textbooksonline@taylorandfrancis.com

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Genre: Social Science
Author: Carole Counihan
Publisher: Routledge
Release: 2013
File: 631 Pages
ISBN-13: 9780415521031

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Explores the premise that everything having to do with food - its capture, cultivation, preparation, and consumption - represents a cultural act. Provides insights into many patterns of culinary behavior and tradition.

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Genre: Cooking
Author: Massimo Montanari
Publisher: Columbia University Press
Release: 2006
File: 149 Pages
ISBN-13: 9780231137904

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FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. The authors include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

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Genre: Medical
Author: Pamela Goyan Kittler
Publisher: Cengage Learning
Release: 2011-08-22
File: 560 Pages
ISBN-13: 9780538734974

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Offers the first comprehensive overview of Indian cuisine.

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Genre: Social Science
Author: Colleen Taylor Sen
Publisher: Greenwood Publishing Group
Release: 2004
File: 197 Pages
ISBN-13: 0313324875

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An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.

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Genre: Cooking
Author: Linda Civitello
Publisher: John Wiley & Sons
Release: 2011-03-29
File: 448 Pages
ISBN-13: 9780470403716

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"Food and Cultural Studies" re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity.

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Genre: Art
Author: Bob Ashley
Publisher: Psychology Press
Release: 2004
File: 240 Pages
ISBN-13: 0415270383

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Looks at how Italians view food in everyday life, discussing cultural and social aspects as well as health issues.

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Genre: Social Science
Author: Fabio Parasecoli
Publisher: Greenwood Publishing Group
Release: 2004
File: 229 Pages
ISBN-13: 0313327262

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This volume offers an overview of Spanish food and eating habits, taking into account a long and complex history, plus distinctive social, cultural, linguistic, geographic, political and economic characteristics.

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Genre: Social Science
Author: F. Xavier Medina
Publisher: Greenwood Publishing Group
Release: 2005
File: 169 Pages
ISBN-13: 0313328196

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This richly informative overview encapsulates the diverse peoples and geographies that have produced such popular cuisines.

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Genre: Cooking
Author: Penny Van Esterik
Publisher: ABC-CLIO
Release: 2008
File: 141 Pages
ISBN-13: 9780313344190

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This one-stop source provides the broadest possible understanding of food culture throughout the region, from the Europe Mediterranean to the North African and Levant Mediterranean.

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Genre: Cooking
Author: Carol Helstosky
Publisher: Greenwood Publishing Group
Release: 2009
File: 189 Pages
ISBN-13: 9780313346262

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