The Foodie Culture
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The Foodie Culture
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Author : DAVID SANDUA
language : en
Publisher: David Sandua
Release Date :
The Foodie Culture written by DAVID SANDUA and has been published by David Sandua this book supported file pdf, txt, epub, kindle and other format this book has been release on with Cooking categories.
Discover the fascinating world of "Foodie" culture, a culinary odyssey that captures the essence of our collective love of food. On this journey, we delve into the most exquisite corners of food, exploring not only the flavors that excite our palate, but also the deep connection between food, culture, and society. Through detailed and passionate analysis, this book unfolds the layers of a global phenomenon that has transformed the way we experience, enjoy, and value food. From the evolution of food appreciation to the influence of digital media on our gastronomic choices, each page invites you to savor the richness of culinary diversity, the importance of conscious consumption, and the hedonistic pleasure that resides in every bite. "Foodie Culture" is a celebration of food as an art, a science, and a means of human connection, offering an in-depth perspective on how a passion for gastronomy shapes our world.
The Indigenization And Hybridization Of Food Cultures In Singapore
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Author : Tai Wei Lim
language : en
Publisher: Springer
Release Date : 2019-07-02
The Indigenization And Hybridization Of Food Cultures In Singapore written by Tai Wei Lim and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-02 with Social Science categories.
This pivot considers the use of porcelain vessels within multi-dialect cultural spaces in the consumption of cooked food in Singapore. In a place of ubiquitous hawker centres and kopitiams (coffee shops), the potteries used to serve hawker foods have a strong presence in the culinary culture of Singaporeans. The book looks at the relationship between those utensils, the food/drinks that are served as well as the symbolic, historical, socio-cultural and socioeconomic implications of using different kinds of porcelain/pottery wares. It also examines the indigenization of foreign foods in Singapore, using two case studies of hipster food – Japanese and Korean. While authentic Japanese and Korean cuisines find resonance amongst the youths of East Asia, some of them have adapted hybrid local features in terms of sourcing for local ingredients due to costs and availability factors. The book considers how these foods are hybridized and indigenized to suit local tastes, fashion and trends, and offers a key read for East Asian specialists, anthropologists and sociologists interested in East Asian societies.
Urban Food Culture
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Author : Cecilia Leong-Salobir
language : en
Publisher: Springer
Release Date : 2019-04-02
Urban Food Culture written by Cecilia Leong-Salobir and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-02 with Social Science categories.
This book explores the food history of twentieth-century Sydney, Shanghai and Singapore within an Asian Pacific network of flux and flows. It engages with a range of historical perspectives on each city’s food and culinary histories, including colonial culinary legacies, restaurants, cafes, street food, market gardens, supermarkets and cookbooks, examining the exchange of goods and services and how the migration of people to the urban centres informed the social histories of the cities’ foodways in the contexts of culinary nationalism, ethnic identities and globalization. Considering the recent food history of the three cities and its complex narrative of empire, trade networks and migration patterns, this book discusses key aspects of each city’s cuisine in the twentieth century, examining the interwoven threads of colonialism and globalization.
A History Of Food Culture In China
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Author :
language : en
Publisher: World Scientific
Release Date : 2015-07-23
A History Of Food Culture In China written by and has been published by World Scientific this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-07-23 with History categories.
"Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking. China is a nation with a long history of food culture, and food has become an essential part of Chinese culture. This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food."--
Food And Culture
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Author : Carole Counihan
language : en
Publisher: Psychology Press
Release Date : 1997
Food And Culture written by Carole Counihan and has been published by Psychology Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Art categories.
This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices.
Foodies
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Author : Josee Johnston
language : en
Publisher: Routledge
Release Date : 2009-12-04
Foodies written by Josee Johnston and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-12-04 with Social Science categories.
This important new cultural analysis tells two stories about food. The first depicts good food as democratic. Foodies frequent ‘hole in the wall’ ethnic eateries, appreciate the pie found in working-class truck stops, and reject the snobbery of fancy French restaurants with formal table service. The second story describes how food operates as a source of status and distinction for economic and cultural elites, indirectly maintaining and reproducing social inequality. While the first storyline insists that anybody can be a foodie, the second asks foodies to look in the mirror and think about their relative social and economic privilege. By simultaneously considering both of these stories, and studying how they operate in tension, a delicious sociology of food becomes available, perfect for teaching a broad range of cultural sociology courses.
Cuisine And Culture
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Author : Linda Civitello
language : en
Publisher: John Wiley & Sons
Release Date : 2011-03-29
Cuisine And Culture written by Linda Civitello and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-03-29 with Cooking categories.
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
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.
Food Cultures Across Time
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Author : Anca-Luminiţa Iancu
language : en
Publisher: Cambridge Scholars Publishing
Release Date : 2021-08-23
Food Cultures Across Time written by Anca-Luminiţa Iancu and has been published by Cambridge Scholars Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-23 with Social Science categories.
This volume explores the intricacies and complexities of food, and maps food cultures and food routes in fiction, by analysing consumption-related matters in the literary and cultural endeavours of authors from countries as diverse as Ireland, Romania, the UK, and the USA. The topics addressed in this vibrant, inter-disciplinary collection of essays open up questions for further studies and explorations on the interconnections between food, fiction, and culture.
Culinary Nostalgia
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Author : Mark Swislocki
language : en
Publisher: Stanford University Press
Release Date : 2009
Culinary Nostalgia written by Mark Swislocki and has been published by Stanford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with History categories.
This book argues that regional food culture is intrinsic to how Chinese connect to the past, live in the present, and imagine their future. It focuses on Shanghai?a food lover's paradise?and identifies the importance of regional food culture at pivotal moments in the city's history, and in Chinese history more generally.