Download The Anthropologists Cookbook full books in PDF, epub, and Kindle. Read online The Anthropologists Cookbook ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
First Published in 1997. Routledge is an imprint of Taylor & Francis, an informa company.
Book Synopsis The Anthropologists' Cookbook by : Jessica Kuper
Download or read book The Anthropologists' Cookbook written by Jessica Kuper and published by Routledge. This book was released on 1997 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 1997. Routledge is an imprint of Taylor & Francis, an informa company.
First published in 1997. This cookbook invites you to sample cuisines that are still exotic even in the post-modern kitchen. Try out cooking techniques from the Colombian Amazon or from Highland New Guinea. Experiment with recipes from a Malaysian fishing village or taste a Maroon dish from the Jamaican mountains. The idea that a meal should be made up of a sequence of dishes is by no means universal, but there is no reason why one might not construct a syncretic menu. But this book does not just offer a string of recipes. Cooking and eating can be a way of travelling to foreign countries, just as food can trigger memories and bring the past back to you. This book is also a practical introduction to the anthropology of food.
Book Synopsis The Anthropologists' Cookbook by : Jessica Kuper
Download or read book The Anthropologists' Cookbook written by Jessica Kuper and published by Routledge. This book was released on 2012-11-12 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1997. This cookbook invites you to sample cuisines that are still exotic even in the post-modern kitchen. Try out cooking techniques from the Colombian Amazon or from Highland New Guinea. Experiment with recipes from a Malaysian fishing village or taste a Maroon dish from the Jamaican mountains. The idea that a meal should be made up of a sequence of dishes is by no means universal, but there is no reason why one might not construct a syncretic menu. But this book does not just offer a string of recipes. Cooking and eating can be a way of travelling to foreign countries, just as food can trigger memories and bring the past back to you. This book is also a practical introduction to the anthropology of food.
First published in 1997. Routledge is an imprint of Taylor & Francis, an informa company.
Book Synopsis Anthropologist's Cookbook by : Kuper
Download or read book Anthropologist's Cookbook written by Kuper and published by . This book was released on 2016-01-31 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1997. Routledge is an imprint of Taylor & Francis, an informa company.
Culinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavor using an original interpretation of Alfred Gell's theory of the "art nexus." Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. The integral role and concept of "flavor" in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. Women's work and local festive occasions are examined against a background of material on professional chefs who reproduce "traditional" Mexican cooking in restaurant settings. Including recipes to allow readers to practice the art of Mexican cooking, Culinary Art and Anthropology offers a sensual, theoretically sophisticated model for understanding food anthropologically. It will appeal to social scientists, food lovers, and those interested in the growing fields of food studies and the anthropology of the senses.
Book Synopsis Culinary Art and Anthropology by : Joy Adapon
Download or read book Culinary Art and Anthropology written by Joy Adapon and published by Berg. This book was released on 2008-09-15 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavor using an original interpretation of Alfred Gell's theory of the "art nexus." Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. The integral role and concept of "flavor" in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. Women's work and local festive occasions are examined against a background of material on professional chefs who reproduce "traditional" Mexican cooking in restaurant settings. Including recipes to allow readers to practice the art of Mexican cooking, Culinary Art and Anthropology offers a sensual, theoretically sophisticated model for understanding food anthropologically. It will appeal to social scientists, food lovers, and those interested in the growing fields of food studies and the anthropology of the senses.
First published in 1997. This cookbook invites you to sample cuisines that are still exotic even in the post-modern kitchen. Try out cooking techniques from the Colombian Amazon or from Highland New Guinea. Experiment with recipes from a Malaysian fishing village or taste a Maroon dish from the Jamaican mountains. The idea that a meal should be made up of a sequence of dishes is by no means universal, but there is no reason why one might not construct a syncretic menu. But this book does not just offer a string of recipes. Cooking and eating can be a way of travelling to foreign countries, just as food can trigger memories and bring the past back to you. This book is also a practical introduction to the anthropology of food.
Book Synopsis The Anthropologists' Cookbook by : Jessica Kuper
Download or read book The Anthropologists' Cookbook written by Jessica Kuper and published by Routledge. This book was released on 2012-11-12 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1997. This cookbook invites you to sample cuisines that are still exotic even in the post-modern kitchen. Try out cooking techniques from the Colombian Amazon or from Highland New Guinea. Experiment with recipes from a Malaysian fishing village or taste a Maroon dish from the Jamaican mountains. The idea that a meal should be made up of a sequence of dishes is by no means universal, but there is no reason why one might not construct a syncretic menu. But this book does not just offer a string of recipes. Cooking and eating can be a way of travelling to foreign countries, just as food can trigger memories and bring the past back to you. This book is also a practical introduction to the anthropology of food.
From ingredients and recipes to meals and menus across time and space, this highly engaging overview illustrates the important roles that anthropology and anthropologists play in understanding food and its key place in the study of culture. The new edition, now in full colour, introduces discussions about nomadism, commercializing food, food security, and ethical consumption, including treatment of animals and the long-term environmental and health consequences of meat consumption. New feature boxes offer case studies and exercises to help highlight anthropological methods and approaches, and each chapter includes a further reading section. By considering the concept of cuisine and public discourse, Eating Culture brings order and insight to our changing relationship with food.
Book Synopsis Eating Culture by : Gillian Crowther
Download or read book Eating Culture written by Gillian Crowther and published by University of Toronto Press. This book was released on 2018-05-15 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: From ingredients and recipes to meals and menus across time and space, this highly engaging overview illustrates the important roles that anthropology and anthropologists play in understanding food and its key place in the study of culture. The new edition, now in full colour, introduces discussions about nomadism, commercializing food, food security, and ethical consumption, including treatment of animals and the long-term environmental and health consequences of meat consumption. New feature boxes offer case studies and exercises to help highlight anthropological methods and approaches, and each chapter includes a further reading section. By considering the concept of cuisine and public discourse, Eating Culture brings order and insight to our changing relationship with food.
Winner of the CHOICE Outstanding Academic Title of the Year Award 2017. Interest in the anthropology of food has grown significantly in recent years. This is the first handbook to provide a detailed overview of all major areas of the field. 20 original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts – Food, Self and Others; Food Security, Nutrition and Food Safety; Food as Craft, Industry and Ethics – the book covers topics such as identity, commensality, locality, migration, ethical consumption, artisanal foods, and children's food. Each chapter features rich ethnography alongside wider analysis of the subject. Internationally renowned scholars offer insights into their core areas of specialty. Examples include Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct an anthropology of cooking, Johan Pottier on food insecurity, and Melissa Caldwell on practicing food anthropology. The book also features exceptional geographic and cultural diversity, with chapters on South Asia, South Africa, the United States of America, post-socialist societies, Maoist China, and Muslim and Jewish foodways. Invaluable as a reference as well as for teaching, The Handbook of Food and Anthropology serves to define this increasingly important field. An essential resource for researchers and students in anthropology and food studies.
Book Synopsis The Handbook of Food and Anthropology by : Jakob A. Klein
Download or read book The Handbook of Food and Anthropology written by Jakob A. Klein and published by Bloomsbury Publishing. This book was released on 2016-08-25 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the CHOICE Outstanding Academic Title of the Year Award 2017. Interest in the anthropology of food has grown significantly in recent years. This is the first handbook to provide a detailed overview of all major areas of the field. 20 original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts – Food, Self and Others; Food Security, Nutrition and Food Safety; Food as Craft, Industry and Ethics – the book covers topics such as identity, commensality, locality, migration, ethical consumption, artisanal foods, and children's food. Each chapter features rich ethnography alongside wider analysis of the subject. Internationally renowned scholars offer insights into their core areas of specialty. Examples include Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct an anthropology of cooking, Johan Pottier on food insecurity, and Melissa Caldwell on practicing food anthropology. The book also features exceptional geographic and cultural diversity, with chapters on South Asia, South Africa, the United States of America, post-socialist societies, Maoist China, and Muslim and Jewish foodways. Invaluable as a reference as well as for teaching, The Handbook of Food and Anthropology serves to define this increasingly important field. An essential resource for researchers and students in anthropology and food studies.
Download or read book Gastronomy written by Margaret L. Arnott and published by Walter de Gruyter. This book was released on 2011-06-03 with total page 389 pages. Available in PDF, EPUB and Kindle. Book excerpt:
A New York Times Book Review Summer Reading Selection “Delves into not only what we eat around the world, but what we once ate and what we have lost since then.”—The New York Times Book Review Two centuries ago, nearly half the North American diet was foraged, hunted, or caught in the wild. Today, so-called “wild foods” are becoming expensive luxuries, served to the wealthy in top restaurants. Meanwhile, people who depend on wild foods for survival and sustenance find their lives forever changed as new markets and roads invade the world’s last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a global culinary adventure to trace our relationship to wild foods. Throughout her travels, La Cerva reflects on how colonialism and the extinction crisis have impacted wild spaces, and reveals what we sacrifice when we domesticate our foods —including biodiversity, Indigenous and women’s knowledge, a vital connection to nature, and delicious flavors. In the Democratic Republic of the Congo, La Cerva investigates the violent “bush meat” trade, tracking elicit delicacies from the rainforests of the Congo Basin to the dinner tables of Europe. In a Danish cemetery, she forages for wild onions with the esteemed staff of Noma. In Sweden––after saying goodbye to a man known only as The Hunter––La Cerva smuggles freshly-caught game meat home to New York in her suitcase, for a feast of “heartbreak moose.” Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today, and introduces an exciting new voice in food journalism. “A memorable, genre-defying work that blends anthropology and adventure.”—Elizabeth Kolbert, New York Times-bestselling author of The Sixth Extinction “A food book with a truly original take.”—Mark Kurlansky, New York Times bestselling author of Salt: A World History “An intense and illuminating travelogue... offer[ing] a corrective to the patriarchal white gaze promoted by globetrotting eaters like Anthony Bourdain and Andrew Zimmern. La Cerva combines environmental history with feminist memoir to craft a narrative that's more in tune with recent works by Robin Wall Kimmerer, Helen Macdonald and Elizabeth Rush.”—The Wall Street Journal
Book Synopsis Feasting Wild by : Gina Rae La Cerva
Download or read book Feasting Wild written by Gina Rae La Cerva and published by Greystone Books Ltd. This book was released on 2020-05-26 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Book Review Summer Reading Selection “Delves into not only what we eat around the world, but what we once ate and what we have lost since then.”—The New York Times Book Review Two centuries ago, nearly half the North American diet was foraged, hunted, or caught in the wild. Today, so-called “wild foods” are becoming expensive luxuries, served to the wealthy in top restaurants. Meanwhile, people who depend on wild foods for survival and sustenance find their lives forever changed as new markets and roads invade the world’s last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a global culinary adventure to trace our relationship to wild foods. Throughout her travels, La Cerva reflects on how colonialism and the extinction crisis have impacted wild spaces, and reveals what we sacrifice when we domesticate our foods —including biodiversity, Indigenous and women’s knowledge, a vital connection to nature, and delicious flavors. In the Democratic Republic of the Congo, La Cerva investigates the violent “bush meat” trade, tracking elicit delicacies from the rainforests of the Congo Basin to the dinner tables of Europe. In a Danish cemetery, she forages for wild onions with the esteemed staff of Noma. In Sweden––after saying goodbye to a man known only as The Hunter––La Cerva smuggles freshly-caught game meat home to New York in her suitcase, for a feast of “heartbreak moose.” Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today, and introduces an exciting new voice in food journalism. “A memorable, genre-defying work that blends anthropology and adventure.”—Elizabeth Kolbert, New York Times-bestselling author of The Sixth Extinction “A food book with a truly original take.”—Mark Kurlansky, New York Times bestselling author of Salt: A World History “An intense and illuminating travelogue... offer[ing] a corrective to the patriarchal white gaze promoted by globetrotting eaters like Anthony Bourdain and Andrew Zimmern. La Cerva combines environmental history with feminist memoir to craft a narrative that's more in tune with recent works by Robin Wall Kimmerer, Helen Macdonald and Elizabeth Rush.”—The Wall Street Journal
Discusses preparation, strategies, and negotiating an offer, and includes both common interview questions and "zingers."
Book Synopsis Consuming Passions by : Peter Farb
Download or read book Consuming Passions written by Peter Farb and published by . This book was released on 1980 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses preparation, strategies, and negotiating an offer, and includes both common interview questions and "zingers."
