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Books on the topic 'Food culture'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 June 2024

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1

Kittler, Pamela Goyan. Food and culture. 3rd ed. Australia: Wadsworth/Thomson Learning, 2001.

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2

Leong-Salobir, Cecilia. Urban Food Culture. New York: Palgrave Macmillan US, 2019. http://dx.doi.org/10.1057/978-1-137-51691-6.

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3

Counihan, Carole, Penny Van Esterik, and Alice Julier, eds. Food and Culture. Fourth edition. | New York : Routledge, 2018. | “Third edition published by Routledge 2013”—T.p. verso.: Routledge, 2018. http://dx.doi.org/10.4324/9781315680347.

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4

Yiannas, Frank. Food Safety Culture. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-72867-4.

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5

Latino food culture. Westport, Conn: Greenwood Press, 2008.

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6

Gerald, Mars, and Mars Valerie, eds. Food culture & history. London: London Food Seminar, 1993.

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7

Kathryn, Sucher, ed. Food and culture. 5th ed. Australia: Wadsworth/Thomson Learning, 2008.

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8

Kathryn, Sucher, ed. Food and culture. 6th ed. Belmont, CA: Wadsworth/Cengage Learning, 2012.

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9

Antonio, Guerci, and Conferenza internazionale di antropologia e storia della salute e delle malattie (2nd : 1998 : Genoa, Italy), eds. Il cibo culturale: Dal cibo alla cultura, dalla cultura al cibo = Cultural food : from food to culture, from culture to food. Genova: Erga, 1999.

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10

Food culture in Scandinavia. Westport, Conn: Greenwood Press, 2009.

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11

Nabhan, Gary Paul. Food, Genes, and Culture. Washington, DC: Island Press/Center for Resource Economics, 2013. http://dx.doi.org/10.5822/978-1-61091-493-2.

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12

Abramson, Julia. Food culture in France. Westport, Conn: Greenwood Press, 2007.

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13

Deutsch, Jonathan. Jewish American food culture. University of Nebraska Press: Lincoln, Neb., 2008.

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14

Hassan, Fekri A., ed. Droughts, Food and Culture. Boston, MA: Springer US, 2002. http://dx.doi.org/10.1007/b110045.

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15

Gong, Wenxiang. Food in Chinese culture. Beijing, China: Ministry of Culture of the People's Republic of China, 2007.

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16

Deutsch, Jonathan. Jewish American food culture. Westport, Conn: Greenwood Press, 2008.

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17

Deutsch, Jonathan. Jewish American food culture. Lincoln: University of Nebraska Press, 2008.

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18

Heinzelmann, Ursula. Food culture in Germany. Westport, Conn: Greenwood Press, 2008.

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19

Regional American food culture. Santa Barbara, Calif: Greenwood Press, 2009.

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20

Deutsch, Jonathan. Jewish American food culture. Westport, Conn: Greenwood Press, 2008.

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21

Deutsch, Jonathan. Jewish American food culture. Lincoln: University of Nebraska Press, 2008.

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22

Claire, Catterall, ed. Food: Design and culture. London: Laurence King Pub. in association with Glasgow, 1999.

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23

Scholliers, Peter. Food culture in Belgium. Westport, CT: Greenwood Press, 2008.

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24

Montanari, Massimo. The culture of food. Oxford, UK: Blackwell, 1994.

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25

Long, Lucy M. Regional American food culture. Santa Barbara, Calif: Greenwood, 2009.

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26

Long, Lucy M. Regional American food culture. Santa Barbara, Calif: Greenwood Press, 2009.

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27

Food & nutrition: Customs & culture. London: Croom Helm, 1986.

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28

1946-, Howsam Leslie, and University of Windsor. Humanities Research Group., eds. Food, cookery and culture. Windsor, Ont: Humanities Research Group, University of Windsor, 1998.

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29

Shin-yee, Cheung, and Bi Qi, eds. Food and Chinese culture. New York: Commerical Press U.S., 2009.

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30

Food: Nature and culture. New York, NY: New School for Social Research, 1999.

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31

Deutsch, Jonathan. Jewish American food culture. Westport, Conn: Greenwood Press, 2008.

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32

Food culture in Germany. Westport, Conn: Greenwood Press, 2008.

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33

Alberto, Vargas Luis, ed. Food culture in Mexico. Westport, Conn: Greenwood Press, 2005.

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34

D, Saks Rachel, ed. Jewish American food culture. Westport, Conn: Greenwood Press, 2008.

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35

1964-, Albala Ken, ed. African American food culture. Westport, Conn: Greenwood Press, 2009.

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36

Heinzelmann, Ursula. Food culture in Germany. Westport, Conn: Greenwood Press, 2008.

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37

Civitello, Linda. Cuisine and Culture. New York: John Wiley & Sons, Ltd., 2007.

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38

Long, Lucy. Regional American Food Culture. ABC-CLIO, LLC, 2009. http://dx.doi.org/10.5040/9798216006596.

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Regional American food culture still exists and is strongest in more rural, homogenous areas of the country. Regional foods are a major component of regional identities, and Americans make a big to-do about their home-grown favorites. The current food cultures of the major American regions-northeast/New England, the Mid-Atlantic, the South, the West, the Midwest-and subregions are illuminated here like never before. Everyone knows something about the iconic fare of a region, such as Soul Food in the South and New England clam bakes, but with this resource readers are able to delve wider and deeper into how Americans from Alaska to Hawaii to the Amish country of the Midwest to the Eastern Seaboard sustain themselves and what their food lifestyles are today. The unique regional food cultures that have developed according to natural resources and population are increasingly affected by social and economic trends. Increasingly mobile Americans generally have access to the same fast food and supermarket chain offerings, read the same mass market food magazines and watch the cable food shows, and younger generations may have less time to continue family food traditions such as baking the ethnic breads and desserts that their mothers did. Regional American Food Culture discusses the various traditions within the context of a new millennium. Narrative chapters describe the background of the regional food culture, what the primary foods are, how the food is cooked and by whom, what the typical meals are, how food is used in special occasions, and diet and health issues in the regions. A chronology, resource guide, selected bibliography, and illustrations complement the text.

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39

Deutsch, Jonathan, and Rachel D. Saks. Jewish American Food Culture. Greenwood Publishing Group, Inc., 2008. http://dx.doi.org/10.5040/9798400674235.

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Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is ubiquitous from Midtown Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at the well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group. This is the source to find out what parve on packaging means, the symbolism of particular foods that are essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on how religious one is and the land of one's ancestors, and much more. An historical overview puts contemporary American Jews and their cuisine into context. Next, the main foods and ingredients of Jewish cuisine are explained. An interesting chapter on cooking practices follows. Chapters on holiday celebrations, eating out, and diet and health complete the overview. A chronology, glossary, resource guide, and selected bibliography make this an essential one-stop resource for every library.

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40

Abramson, Julia. Food Culture in France. Greenwood Press, 2006. http://dx.doi.org/10.5040/9798400652363.

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French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child’s, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in descriptions of shopping, cooking, and eating habits. All students of French culture and language and Francophiles will benefit from the overview presented here.

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41

Houston, Lynn Marie. Food Culture in the Caribbean. Greenwood Press, 2005. http://dx.doi.org/10.5040/9798400652493.

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Food in the Caribbean reflects both the best and worst of the Caribbean's history. On the positive side, Caribbean culture has been compared with a popular stew there called callaloo. The stew analogy comes from the many different ethic groups peacefully maintaining their traditions and customs while blending together, creating a distinct new flavor. On the negative side, many foods and cooking techniques derive from a history of violent European conquest, the importation of slaves from Africa, and the indentured servitude of immigrants in the plantation system. Within this context, students and other readers will understand the diverse island societies and ethnicities through their food cultures. Some highlights include the discussion of the Caribbean concept of making do—using whatever is on hand or can be found—the unique fruits and starches, the one-pot meal, the technique of jerking meat, and the preference for cooking outdoors. The Caribbean is known as the cradle of the Americas. The Columbian food exchange, which brought products from the Caribbean and the Americas to the rest of the world, transformed global food culture. Caribbean food culture has wider resonance to North, Central, and South America as well. The parallels in the food-related evolution in the Americas include the early indigenous foods and agriculture; the import and export of foods; the imported food culture of colonizers, settlers, and immigrants; the intricacies of defining an independent national food culture; the loss of the traditional agricultural system; the trade issues sparked by globalization; and the health crises prompted by the growing fast-food industry. This thorough overview of island food culture is an essential component in understanding the Caribbean past and present.

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42

Food Culture in Japan (Food Culture around the World). Greenwood Press, 2003.

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43

Long-Solis, Janet, and Luis Alberto Vargas. Food Culture in Mexico (Food Culture around the World). Greenwood Press, 2005.

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44

Food and Culture. Wadsworth, 2016.

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45

Food and Culture. 4th ed. Brooks Cole, 2003.

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46

Counihan, Carole. Food and Culture. Routledge, 2012. http://dx.doi.org/10.4324/9780203079751.

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47

Janer, Zilkia. Latino Food Culture. ABC-CLIO, LLC, 2008.

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48

Sucher, Kathryn P., and Marcia Nelms. Food and Culture. Cengage Learning, 2023.

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49

Sucher, Kathryn P., and Pamela Goyan Kittler. Food and Culture. 5th ed. Wadsworth Publishing, 2007.

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50

Food of Culture. Blurb, 2021.

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