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At a time when the relationship between 'the country' and 'the city' is in flux worldwide, the value and meanings of food associated with both places continue to be debated. Building upon the foundation of Raymond Williams' classic work, The Country and the City, this volume examines how conceptions of the country and the city invoked in relation to food not only reflect their changing relationship but have also been used to alter the very dynamics through which countryside and cities, and the food grown and eaten within them, are produced and sustained. Leading scholars in the study of food offer ethnographic studies of peasant homesteads, family farms, community gardens, state food industries, transnational supermarkets, planning offices, tourist boards, and government ministries in locales across the globe. This fascinating collection provides vital new insight into the contested dynamics of food and will be key reading for upper-level students and scholars of food studies, anthropology, history and geography.

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Genre: Social Science
Author: Nuno Domingos
Publisher: A&C Black
Release: 2014-03-27
File: 264 Pages
ISBN-13: 9780857857040

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Critically reflecting on the interplays between food and care, this multidisciplinary volume asks ’why do individuals, institutions and agencies care about what other people eat?’ It explores how acts of caring about food and eating shape and intervene in individual bodies as well as being enacted in and through those bodies. In so doing, the volume extends current critical debates regarding food and care as political mechanisms through which social hierarchies are constructed and both self and 'other' (re)produced. Addressing the ways in which eating and caring interact on multiple scales and sites - from public health and clinical settings to the market, the home and online communities - Careful Eating asks what ’eating’ and ’caring’ are, what relationships they create and rupture, and how their interplay is experienced in myriad spaces of everyday life. Taking account of this two-directional flow of engagement between eating and caring, the chapters are organized into three central theoretical dimensions: how eating practices mobilize discourses and forms of care; how discourses and practices of care (look to) shape particular forms of eating and food preferences; and how it is often in the bodies of individual consumers that eating and care encounter one another.

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Genre: Social Science
Author: Emma-Jayne Abbots
Publisher: Routledge
Release: 2016-03-03
File: 244 Pages
ISBN-13: 9781317169727

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For over a century, America's nutrition authorities have heralded milk as "nature's perfect food," as "indispensable" and "the most complete food." These milk "boosters" have ranged from consumer activists, to government nutritionists, to the American Dairy Council and its ubiquitous milk moustache ads. The image of milk as wholesome and body-building has a long history, but is it accurate? Recently, within the newest social movements around food, milk has lost favor. Vegan anti-milk rhetoric portrays the dairy industry as cruel to animals and milk as bad for humans. Recently, books with titles like, "Milk: The Deadly Poison," and "Don't Drink Your Milk" have portrayed milk as toxic and unhealthy. Controversies over genetically-engineered cows and questions about antibiotic residue have also prompted consumers to question whether the milk they drink each day is truly good for them. In Nature's Perfect Food Melanie Dupuis illuminates these questions by telling the story of how Americans came to drink milk. We learn how cow's milk, which was associated with bacteria and disease became a staple of the American diet. Along the way we encounter 19th century evangelists who were convinced that cow's milk was the perfect food with divine properties, brewers whose tainted cow feed poisoned the milk supply, and informal wetnursing networks that were destroyed with the onset of urbanization and industrialization. Informative and entertaining, Nature's Perfect Food will be the standard work on the history of milk.

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Genre: History
Author: E. Melanie Dupuis
Publisher: NYU Press
Release: 2002-02-01
File: 310 Pages
ISBN-13: 0814719376

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WITH AN INTRODUCTION BY TRISTRAM HUNT Our collective notion of the city and country is irresistibly powerful. The city as the seat of enlightenment, sophistication, power and greed is in profound contrast with an innocent, peaceful, backward countryside. Examining literature since the sixteenth century, Williams traces the development of our conceptions of these two traditional poles of life. His groundbreaking study casts the country and city as central symbols for the social and economic changes associated with capitalist development.

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Genre: Literary Criticism
Author: Raymond Williams
Publisher: Random House
Release: 2013-12-31
File: 512 Pages
ISBN-13: 9781448191451

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The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history.

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Genre: History
Author: Carol Helstosky
Publisher: Routledge
Release: 2014-10-03
File: 372 Pages
ISBN-13: 9781317621126

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Genre: Farmers' institutes
Author: American Association of Farmers' Institute Workers
Publisher:
Release: 1897
File: Pages
ISBN-13: WISC:89048621247

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New translations of Alfred Adler's early (1898-1909) journal articles and his classic work (1907) on organ inferiority.

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Genre: Adlerian psychology
Author: Alfred Adler
Publisher: Alfred Adler Institute
Release: 2002-01-01
File: 12 Pages
ISBN-13: 9780971564510

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A revisionist interdisciplinary study of the transformation of England into an imperial power between 1550 and 1850.

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Genre: History
Author: Raymond Williams
Publisher: Cambridge University Press
Release: 1999-01-21
File: 258 Pages
ISBN-13: 0521592011

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How regional Italian cuisine became the main ingredient in the nation's political and cultural development.

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Genre: Cooking
Author: Massimo Montanari
Publisher: Columbia University Press
Release: 2013-07-16
File: 128 Pages
ISBN-13: 9780231160841

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Ask any Spaniard where you will find the best food in the country and the answer is invariably the Basque provinces. In this beautifully written book, Marìa José Sevilla describes the region through the eyes of men and women whose lives embrace every aspect of its cooking and culinary traditions, and records the recipes she has learned from them. The author takes us from market to caserìo, or farmstead, and shows how the strength of Basque cuisine comes from the quality and range of local produce: superb fish from the Cantabrian coast, cheeses and wild mushrooms from the mountains, and vegetables and fruit—including apples for cider-making—from the caserìos of the valleys. Through her portraits of a fisherman, a craftsman of wooden cheese-making utensils, a wine producer, and a young city housewife, the author shows the historical influences and fierce regional pride behind this distinctive culinary repertoire. Finally, three professional chefs take us into their kitchens, and show us how their superb cooking is based on rich popular traditions. More than eighty authentic recipes punctuate evocative descriptions of cultural and culinary traditions, making this an ideal book for the inquisitive traveler who enjoys good food.

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Genre: Cooking
Author: Maria Jose Sevilla
Publisher: New Amsterdam Books
Release: 1998-04-22
File: 185 Pages
ISBN-13: 9781461733133

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