Disappearing Foods
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Disappearing Foods
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Author : Harlan Walker
language : en
Publisher: Oxford Symposium
Release Date : 1995
Disappearing Foods written by Harlan Walker and has been published by Oxford Symposium this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Cookery categories.
Disappearing Foods
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Author : Harlan Walker
language : en
Publisher:
Release Date : 1995
Disappearing Foods written by Harlan Walker and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Cooking categories.
Endangered Eating America S Vanishing Foods
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Author : Sarah Lohman
language : en
Publisher: W. W. Norton & Company
Release Date : 2023-10-24
Endangered Eating America S Vanishing Foods written by Sarah Lohman and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-10-24 with Social Science categories.
One of Eater's Best Food Books to Read This Fall American food traditions are in danger of being lost. How do we save them? Apples, a common New England crop, have been called the United States' "most endangered food." The iconic Texas Longhorn cattle is categorized at "critical" risk for extinction. Unique date palms, found nowhere else on the planet, grow in California’s Coachella Valley—but the family farms that caretake them are shutting down. Apples, cattle, dates—these are foods that carry significant cultural weight. But they’re disappearing. In Endangered Eating, culinary historian Sarah Lohman draws inspiration from the Ark of Taste, a list compiled by Slow Food International that catalogues important regional foods. Lohman travels the country learning about the distinct ingredients at risk of being lost. Readers follow Lohman to Hawaii, as she walks alongside farmers to learn the stories behind heirloom sugarcane. In the Navajo Nation, she assists in the traditional butchering of a Navajo Churro ram. Lohman heads to the Upper Midwest, to harvest wild rice; to the Pacific Northwest, to spend a day wild salmon reefnet fishing; to the Gulf Coast, to devour gumbo made thick and green with filé powder; and to the Lowcountry of South Carolina, to taste America’s oldest peanut—long thought to be extinct. Lohman learns from those who love these rare ingredients: shepherds, fishers, and farmers; scientists, historians, and activists. And she tries her hand at raising these crops and preparing these dishes. Each chapter includes two recipes, so readers can be a part of saving these ingredients by purchasing and preparing them. Animated by stories yet grounded in historical research, Endangered Eating gives readers the tools to support community food organizations and producers that work to preserve local culinary traditions and rare, cherished foods—before it’s too late.
Eating To Extinction
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Author : Dan Saladino
language : en
Publisher: Farrar, Straus and Giroux
Release Date : 2022-02-01
Eating To Extinction written by Dan Saladino and has been published by Farrar, Straus and Giroux this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-02-01 with Social Science categories.
A New York Times Book Review Editors' Choice What Saladino finds in his adventures are people with soul-deep relationships to their food. This is not the decadence or the preciousness we might associate with a word like “foodie,” but a form of reverence . . . Enchanting." —Molly Young, The New York Times Dan Saladino's Eating to Extinction is the prominent broadcaster’s pathbreaking tour of the world’s vanishing foods and his argument for why they matter now more than ever Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of these—rice, wheat, and corn—now provide fifty percent of all our calories. Dig deeper and the trends are more worrisome still: The source of much of the world’s food—seeds—is mostly in the control of just four corporations. Ninety-five percent of milk consumed in the United States comes from a single breed of cow. Half of all the world’s cheese is made with bacteria or enzymes made by one company. And one in four beers drunk around the world is the product of one brewer. If it strikes you that everything is starting to taste the same wherever you are in the world, you’re by no means alone. This matters: when we lose diversity and foods become endangered, we not only risk the loss of traditional foodways, but also of flavors, smells, and textures that may never be experienced again. And the consolidation of our food has other steep costs, including a lack of resilience in the face of climate change, pests, and parasites. Our food monoculture is a threat to our health—and to the planet. In Eating to Extinction, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it’s too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn’t even know existed. Take honey—not the familiar product sold in plastic bottles, but the wild honey gathered by the Hadza people of East Africa, whose diet consists of eight hundred different plants and animals and who communicate with birds in order to locate bees’ nests. Or consider murnong—once the staple food of Aboriginal Australians, this small root vegetable with the sweet taste of coconut is undergoing a revival after nearly being driven to extinction. And in Sierra Leone, there are just a few surviving stenophylla trees, a plant species now considered crucial to the future of coffee. From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in Eating to Extinction are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.
Disappearing Object Phenomenon
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Author : Tony Jinks
language : en
Publisher: McFarland
Release Date : 2016-10-03
Disappearing Object Phenomenon written by Tony Jinks and has been published by McFarland this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-03 with Body, Mind & Spirit categories.
Have you ever had your car keys or television remote control inexplicably vanish from under your nose, only to reappear months later in another part of the house for no evident reason? Most would dismiss it as absent-mindedness, with perhaps a joking remark about paranormal activity. Yet remarkable circumstances surrounding many such accounts suggest that the mysterious disappearance of objects could be more than “just one of those things.” Examining a large selection of fascinating narratives, this book reviews the “disappearing object phenomenon” (DOP) from a scientific standpoint. Both skeptical and supportive perspectives on DOP are considered, leading to the conclusion that disappearing, appearing and reappearing objects are indicators of a controversial take on the nature of reality.
Disappearing
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Author : Tanya Titchkosky
language : en
Publisher: Canadian Scholars
Release Date : 2022-07-29
Disappearing written by Tanya Titchkosky and has been published by Canadian Scholars this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-07-29 with Social Science categories.
DisAppearing offers a relational orientation to disability studies. From encounters with disability and disabled people in educational settings from elementary school to university, in novels and other texts, in hospitals and policing, in dance, on the street, and in community centres, as well as in considerations of injury and healing, and life and death, the chapters in this collection explore a variety of cultural scenes of disability. By doing so, this collection reveals what disability can mean through scenes of its dis/ appearance and demonstrates how to remake these meanings in more life-affirming ways. Encouraging critical engagement with how disability is noticed and lived, the many chapters, as well as poetry, narrative, and a podcast transcript, reveal the meaning of disability appearing and disappearing in everyday life and beyond. Bringing together the work of scholars, artists, and activists, many of whom identify as disabled, DisAppearing encourages students to approach disability differently and to reimagine its appearance in the world. Engaging, political, artistic, and philosophical, this text, with an emphasis on the Canadian context, is an invaluable resource for disability studies students and instructors.
Fading Feast
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Author : Raymond Sokolov
language : en
Publisher:
Release Date : 2005-07
Fading Feast written by Raymond Sokolov and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-07 with categories.
In the early 1980s, on a mission for the American Museum of Natural History, Sokolov criss-crossed America in search of traditional regional cuisines. He returned with a cornucopia of recipes that few at the time seemed eager to maintain -- recipes such as Cajun boudin blanc, persimmon fudge, & the makings of a traditional clam bake. The result, Fading Feast,Ó was meant to serve as a preservation of these vanishing, quintessentially American foods. Since its first publication, however, the book has proven to be not a fond farewell, but rather the forerunner of reawakened interest in these edible treasures. As timely & savory today, this edition features 11 essays not included in the original edition. Black & white drawings.
Lost Feast
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Author : Lenore Newman
language : en
Publisher: ECW Press
Release Date : 2019-10-08
Lost Feast written by Lenore Newman and has been published by ECW Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-08 with Nature categories.
A rollicking exploration of the history and future of our favorite foods When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future. Whether it’s chasing down the luscious butter of local Icelandic cattle or looking at the impacts of modern industrialized agriculture on the range of food varieties we can put in our shopping carts, Newman’s bright, intelligent gaze finds insight and humor at every turn. Bracketing the chapters that look at the history of our relationship to specific foods, Lenore enlists her ecologist friend and fellow cook, Dan, in a series of “extinction dinners” designed to recreate meals of the past or to illustrate how we might be eating in the future. Part culinary romp, part environmental wake-up call, Lost Feast makes a critical contribution to our understanding of food security today. You will never look at what’s on your plate in quite the same way again.
The Oxford Companion To Food
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Author : Alan Davidson
language : en
Publisher: OUP Oxford
Release Date : 2006-09-21
The Oxford Companion To Food written by Alan Davidson and has been published by OUP Oxford this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-09-21 with Cooking categories.
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Fading Feast
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Author : Raymond A. Sokolov
language : en
Publisher: David R. Godine Publisher
Release Date : 1998
Fading Feast written by Raymond A. Sokolov and has been published by David R. Godine Publisher this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Cooking categories.
In the early 1980s, on assignment from the American Museum of Natural History, Raymond Sokolov crisscrossed America in search of traditional regional cuisines. He returned with a cornucopia of recipes that few at the time seemed eager to preserve--recipes such as boudin blanc, persimmon fudge, and, for the truly adventurous, roast bear paws. The essays here collected were meant to celebrate these vanishing, quintessentially American foods. Since its first publication, however, Fading Feast has proven to be not a farewell, but the forerunner of renewed interest in these regional treasures. Written with panache and gusto--and featuring eleven essays not included in the original version--this new edition is as timely and entertaining now as when Sokolov first set out to record our native culinary customs.