Food And Culture Tre Volumi
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Food And Culture
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Author : Giovanna Motta
language : en
Publisher:
Release Date : 2017
Food And Culture written by Giovanna Motta and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Food categories.
Food And Culture Tre Volumi
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Author : Giovanna Motta
language : it
Publisher: Edizioni Nuova Cultura
Release Date : 2017-05-31
Food And Culture Tre Volumi written by Giovanna Motta and has been published by Edizioni Nuova Cultura this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-31 with Social Science categories.
Il cibo è nutrimento, è produzione agraria, è distribuzione commerciale, è medicina, è ideologia, è identità, è simbolo, e tanto altro ancora. L’analisi della cultura alimentare racconta la storia degli uomini nel suo divenire, riflette i ritmi dell’economia e le ascese sociali, definisce aree di influenza culturale e scambi di cibi, di costumi, di usi – ancestrali e recenti - di saperi tradizionali, di competenze, segna luoghi multiculturali che nel tempo mescolano, contaminano, scambiano uomini e piante, prodotti alimentari e consumi, cibi e conoscenze. È un grande patrimonio dell’umanità, frutto del superamento dell’unità culturale che rappresenta l’ampiezza di un pluralismo alimentare in cui convivono realtà diverse mescolate fra loro nel breve come nel lungo periodo. Nel ritmo differente della storia ai cambiamenti più rapidi si unisce il tempo medio della congiuntura come quello più lento ma significativo della lunga durata che insieme congiungono il tema dell’alimentazione agli altri cambiamenti, di idee, di classi sociali, di dinamiche politiche ed economiche. Consumi di cibi pregiati si affiancano ad abitudini più modeste, ovunque si diffondono i prodotti “nuovi” giunti dalle Americhe, ai beni alimentari della fascia mediterranea si aggiungono le spezie venute dall’Asia, il grano di Sicilia, la carne d’Ungheria, lo zucchero di Madera, insomma una grande fusione fra sapori mediterranei, gusti mitteleuropei, essenze esotiche. La voce degli uomini di un tempo giunta a noi attraverso i documenti d’archivio parla le molte lingue dell’integrazione alimentare e crea una comunione che moltiplica all’infinito l’armonia di un cibo modificato dalle molte contaminazioni. È quanto hanno raccontato gli studiosi che in gran numero hanno partecipato al convegno “Food and Culture” tenutosi presso l’Università di Roma La Sapienza il 9 e 10 giugno 2016 affrontando anche temi attuali come l’ultramediatizzazione del cibo, la trasformazione degli chef in star dell’intrattenimento, il cosiddetto “foodporn” cioè il cibo come godimento estetico e come espressione di voyeurismo condiviso sui social network. Il Dottorato di Storia d’Europa, a un anno di distanza da Expo, ha inteso porre in evidenza la complessa realtà del cibo e intende ora offrire i risultati di tale importante incontro scientifico, oltre che alla comunità di specialisti interessati al tema, in particolare ai dottorandi che stanno compiendo il loro percorso di formazione.
Three World Cuisines
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Author : Ken Albala
language : en
Publisher: Rowman Altamira
Release Date : 2012
Three World Cuisines written by Ken Albala and has been published by Rowman Altamira this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Business & Economics categories.
This "living" text provides readers with a solid understanding of the three cuisines that have had the greatest impact on the globe historically. Deep knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today.
Food Culture And Society Volume 11 Issue 3
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Author : Anne Murcott
language : en
Publisher: Berg Publishers
Release Date : 2008-09-01
Food Culture And Society Volume 11 Issue 3 written by Anne Murcott and has been published by Berg Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-09-01 with categories.
Food, Culture, and Society: An International Journal of Multidisciplinary Research (formerly The Journal for the Study of Food and Society, launched in 1996) is the official peer-reviewed journal of the Association for the Study of Food and Society (ASFS). ASFS is an international organization dedicated to exploring the complex relationships among food, culture, and society from numerous disciplines in the humanities, social sciences, and sciences, as well as in the world of food beyond the academy. It brings to bear the highest standards of research and scholarship in all aspects of food studies and encourages vigorous debate on a wide range of topics, such as: cross-cultural perspectives on eating behaviors gender and the food system recipes, cookbooks, and menus as texts philosophical and religious perspectives on food and the body social construction of culinary practices, beliefs, and traditions politics of the family meal dietary transitions psychological, cultural, and social determinants of taste methodological issues in food studies malnutrition, hunger, and food security commodity chain and foodshed analysis food in fiction, film, and art comparative food history social and cultural dimensions of food technologies political economy of the global food system food studies pedagogy The journal also publishes original reviews of relevant books, films, videos, exhibitions and a special section on perspectives on teaching.
A Cultural History Of Food
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Author : Ken Albala
language : en
Publisher:
Release Date : 2013
A Cultural History Of Food written by Ken Albala and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with categories.
Food Is Culture
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Author : Massimo Montanari
language : en
Publisher: Columbia University Press
Release Date : 2006
Food Is Culture written by Massimo Montanari and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Cooking categories.
Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.
Edible Identities Food As Cultural Heritage
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Author : Dr Michael A Di Giovine
language : en
Publisher: Ashgate Publishing, Ltd.
Release Date : 2014-09-28
Edible Identities Food As Cultural Heritage written by Dr Michael A Di Giovine and has been published by Ashgate Publishing, Ltd. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-28 with Social Science categories.
Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In bringing together anthropologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Contributors explore a range of themes, including how food is used to mark insiders and outsiders within an ethnic group; how the same food's meanings change within a particular society based on class, gender or taste; and how traditions are 'invented' for the revitalization of a community during periods of cultural pressure. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terroir,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and foodways through the perspectives of critical heritage studies, this collection productively brings two overlapping but frequently separate theoretical frameworks into conversation.
Pre Columbian Foodways
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Author : John Staller
language : en
Publisher: Springer Science & Business Media
Release Date : 2009-11-24
Pre Columbian Foodways written by John Staller and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-11-24 with Social Science categories.
The significance of food and feasting to Pre-Columbian Mesoamerican cultures has been extensively studied by archaeologists, anthropologists and art historians. Foodways studies have been critical to our understanding of early agriculture, political economies, and the domestication and management of plants and animals. Scholars from diverse fields have explored the symbolic complexity of food and its preparation, as well as the social importance of feasting in contemporary and historical societies. This book unites these disciplinary perspectives — from the social and biological sciences to art history and epigraphy — creating a work comprehensive in scope, which reveals our increasing understanding of the various roles of foods and cuisines in Mesoamerican cultures. The volume is organized thematically into three sections. Part 1 gives an overview of food and feasting practices as well as ancient economies in Mesoamerica. Part 2 details ethnographic, epigraphic and isotopic evidence of these practices. Finally, Part 3 presents the metaphoric value of food in Mesoamerican symbolism, ritual, and mythology. The resulting volume provides a thorough, interdisciplinary resource for understanding, food, feasting, and cultural practices in Mesoamerica.
Food Culture Consumption And Society
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Author : Paolo Corvo
language : en
Publisher: Springer
Release Date : 2016-04-29
Food Culture Consumption And Society written by Paolo Corvo and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-29 with Social Science categories.
This book analyses how consumer food choices have undergone profound changes in the context of the economic crisis, including the rediscovery of local products and the diffusion of multi-ethnic food. Corvo argues that a new ecological relationship between food and the environment is needed to reduce food problems such as food waste and obesity.
Urban Foodways And Communication
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Author : Casey Man Kong Lum
language : en
Publisher: Rowman & Littlefield
Release Date : 2016-05-19
Urban Foodways And Communication written by Casey Man Kong Lum and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-19 with Cooking categories.
Urban Foodways and Communication is a collection of ethnographic case studies that examine urban foodways around the world as forms of human communication and intangible cultural heritage.