Food and Culture Texts

lunch break

2010-04-26T14:14:00.001-07:00

lunch break

Lockhart, Sharon,1964-

Sharon Lockhart : lunch break / [editor, Jane E. Neidhardt].

St. Louis, Mo. : Mildred Lane Kemper Art Museum ; Chicago : Distributed by the University of Chicago Press, c2010.

130 p. : ill. (chiefly col.) ; 30 cm.

Shields Library TR647 .L735 2010 In process

Published in conjunction with an exhibition held at the Mildred Lane Kemper Art Museum, St. Louis, Mo. (Feb. 5-Apr. 19, 2010); Colby College Museum of Art, Waterville, Me. (July 10-Oct. 17, 2010); and the San Francisco Museum of Modern Art (May 21-Sep. 6, 2011).

Contents
Introduction / Sabine Eckmann -- Times and places to rest / Sabine Eckmann -- Realities of time: notes on the fictionality of Lunch break / Matthias Michalka -- Photography and: the discourses of Sharon Lockhart’s photographic practice / Mark Godfrey -- James Benning interviews Sharon Lockhart -- András Pálffy interviews Frank Escher and Ravi GuneWardena.
Per.Sub. Lockhart, Sharon, 1964- -- Exhibitions.

Subject
Photography, Artistic -- 21st century -- Exhibitions.
Rest periods -- In art -- Exhibitions.

The economics of food

2010-04-26T13:53:00.001-07:00

Westhoff, Patrick C.(Patrick Charles),1958-
The economics of food : how feeding and fueling the planet affects food prices

Upper Saddle River, N.J. : FT Press, c2010.
vi, 247 p. : ill. ; 22 cm.

Shields Library HD9000.4 .W47 2010 In process

Includes bibliographical references (p. 215-232) and index.

Contents
Biofuel boom -- Tell me the oil price -- Policies matter -- Rain and grain -- Money in the pocket, food on the plate -- Food appreciation and dollar depreciation -- Speculating on speculation -- Stuff happens -- A longer view.

Subject
Food prices.
Biomass energy.
Agriculture -- Economic aspects.

For all the tea in China

2010-04-26T13:51:00.000-07:00

Rose, Sarah.
For all the tea in China : how England stole the world’s favorite drink and changed history
New York : Viking, 2010.

Description x, 261 p. ; 22 cm.

Shields Library HD9198.G72 R67 2010 In process

Originally published : London : Hutchinson, 2009, with title For all the tea in China : espionage, empire, and the secret formula for the world’s favourite drink.

Includes bibliographical references (p. [251]-254) and index.

Contents
Prologue -- Min River, China, 1845 -- East India House, City of London, January 12, 1848 -- Chelsea Physic Garden, May 7, 1848 -- Shanghai to Hangzhou, September 1848 -- Zhejiang Province near Hangzhou, October 1848 -- A green tea factory, Yangtze River, October 1848 -- House of Wang, Anhui Province, November 1848 -- Shanghai at the Lunar New Year, January 1849 -- Calcutta Botanic Garden, March 1849 -- Saharunpur, North-West Provinces, June 1849 -- Ningbo to Bohea, the Great Tea Road, May and June 1849 -- Bohea, July 1849 -- Pucheng, September 1849 -- Shanghai, Autumn 1849 -- Shanghai, February 1851 -- Himalayan Mountains, May 1851 -- Royal Small Arms Factory, Enfield Lock, 1852 -- Tea for the Victorians -- Fortune’s story.

Summary
Rose’s remarkable account follows the journey of Robert Fortune, a Scottish gardener, who was deployed by the British East India Company to steal China’s tea secrets in 1848. This thrilling narrative combines history, geography, and old-fashioned adventure.

Per.Sub.
Fortune, Robert, 1813-1880 -- Travel -- China.
East India Company -- History -- 19th century.

Subject
Tea trade -- Great Britain -- History -- 19th century.
Tea trade -- China -- History -- 19th century.
Tea -- Great Britain -- History -- 19th century.
Tea -- China -- History -- 19th century.
Spies -- Great Britain -- Biography.
Business intelligence -- Great Britain -- History -- 19th century.
China -- Description and travel.
Himalaya Mountains -- Description and travel.

smorgasbord

2009-03-20T22:21:00.000-07:00

__________________

Adema, Pauline.

Garlic capital of the world : Gilroy, garlic, and the
making of a festive foodscape /

Jackson : University Press of Mississippi, c2009.

Shields Library GT2853.U5 A34 2009 At UC Bindery

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Frontiers of commodity chain research /

Stanford, Calif. : Stanford University Press, c2009.

Shields Library HF1040.7 .F76 2009 Regular Loan

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Food chains : from farmyard to shopping cart /

Philadelphia : University of Pennsylvania Press, c2009.

Shields Library HD9000.5 .F5938 2009 Regular Loan

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Cardello, Hank.

Stuffed : an insider's look at who's (really) making
America fat /

New York : Ecco Press, c2009.

Shields Library In process

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Masson, J. Moussaieff(Jeffrey Moussaieff),1941-

The face on your plate : the truth about food /

New York : W.W. Norton, c2009.

Shields Library TX371 .M37 2009 In process

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Nabhan, Gary Paul.

Where our food comes from : retracing Nikolay Vavilov's
quest to end famine /

Washington, DC : Island Press/Shearwater Books, c2009.

Shields Library QK46.5.D58 N33 2009 Regular Loan

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Niman, Nicolette Hahn.

Righteous porkchop : finding a life and good food
beyond factory farms /

New York, NY : Collins Living, c2009.

Shields Library TD930.2 .N56 2009 Regular Loan

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Pinkard, Susan,1953-

A revolution in taste : the rise of French cuisine,
1650-1800 /

Cambridge ; New York : Cambridge University Press,
2009.

Shields Library TX719 .P56 2009 On order

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Popkin, Barry M.

The world is fat : the fads, trends, policies, and
products that are fattening the human race /

New York : Avery, c2009.

Shields Library On order

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Reader, John.

Potato : a history of the propitious esculent /

New Haven : Yale Univ Press, 2009.

Shields Library In process

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NAFTA and the campesinos : the impact of NAFTA on
small-scale agricultural producers in Mexico and the
prospects for change /

Scranton : University of Scranton Press, c2009.

Shields Library HF1776 .N33 2009 In process

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Scholliers, Peter.

Food culture in Belgium /

Westport, Conn. : Greenwood Press, 2009.

Shields Library TX723.5.B4 S36 2009 On order

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Swislocki, Mark.

Culinary nostalgia : regional food culture and the
urban experience in Shanghai /

Stanford, Calif. : Stanford University Press, c2009.

Shields Library TX724.5.C5 S98 2009 On order

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Toussaint-Samat, Maguelonne,1926-

A history of food /

Chichester, West Sussex, U.K. ; Malden, MA :
Wiley-Blackwell, 2009.

Shields Library On order

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Weasel, Lisa H.,1966-

Food fray : inside the controversy over genetically
modified food /

New York : Amacom-American Management Association,
c2009.

Shields Library TP248.65.F66 W43 2009 Regular Loan

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Wright, Julia.

Sustainable agriculture and food security in an era of
oil scarcity : lessons from Cuba /

London ; Sterling, VA : Earthscan, 2009.

Shields Library S477.C9 W75 2008 Regular Loan

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Gender in agriculture sourcebook /

Washington, DC : World Bank, c2009.

Shields Library HD6077 .G46 2009 Regular Loan

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Adapon, Joy.

Culinary art and anthropology /

Oxford ; New York : Berg, 2008.

Shields Library TX716.M4 A35 2008 Regular Loan

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Andrews, Geoff,1961-

The slow food story : politics and pleasure /

Montreal ; Ithaca : McGill-Queen's University Press,
c2008.

Shields Library TX631 .A53 2008 Regular Loan

Embodied

2009-02-20T08:59:00.000-08:00

Cohen, William A.
Embodied : Victorian literature and the senses / William A. Cohen.
Minneapolis : University of Minnesota Press, c2009.
Description xvi, 182 p. : ill. ; 23 cm.

Shields Library PR468.S43 C65 2009 In process

ToC
Subject: embodiment and the senses -- Self: material interiority in Dickens and Bronte -- Skin: surface and sensation in Trollope’s "The banks of the Jordan" -- Senses: face and feeling in Hardy’s The return of the native -- Soul: inside Hopkins.

Subject Headings
English literature -- 19th century -- History and criticism.
Senses and sensation in literature.
Self in literature.
Subjectivity in literature.
Mind and body in literature.
Body, Human, in literature.
Body, Human (Philosophy)
Psychology and literature -- History -- 19th century.

Gastropolis

2009-02-15T00:26:00.000-08:00

Adema, Pauline.

Garlic capital of the world : Gilroy, garlic, and the
making of a festive foodscape /

Jackson : University Press of Mississippi, c2009.

Shields Library GT2853.U5 A34 2009 On order

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Gastropolis : food and New York City /

New York : Columbia University Press, c2009.

Shields Library GT2853.U5 G37 2009 In process

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SPORT, BEER, AND GENDER: PROMOTIONAL CULTURE AND CONTEMPORARY SOCIAL LIFE

2009-01-22T10:41:00.001-08:00

Title: SPORT, BEER, AND GENDER: PROMOTIONAL CULTURE AND CONTEMPORARY SOCIAL LIFE
Editor: LAWRENCE A. WENNER
Publisher: PETER LANG Place of Publication: NEW YORK
Pub Year: 2009 ISBN: 1433100762 Country Of Origin: US
Binding: Paper Pagination: 317 P.
Series Title: POPULAR CULTURE & EVERYDAY LIFE.

Bite Me

2008-11-17T22:53:00.001-08:00

Parasecoli, Fabio.
Bite me : food in popular culture / Fabio Parasecoli.

Published Oxford ; New York : Berg, 2008.
Description viii, 168 p. ; 25 cm.
Record format BK Book
Check Availability All items
Call no. Shields Library GT2850 .P274 2008 In process

The Atlas of Food

2008-10-09T23:31:00.000-07:00

The Atlas of Food Who Eats What, Where and Why

Erik Millstone and Tim Lang
Series: The Earthscan Atlas Series
(other books in this series)

January 2003
128 pages
ISBN: 9781853839658

Related Subject Areas:
Agriculture and Food

Food is vital for our health and welfare, and its production critically affects the environment as well as the wealth of nations. Despite a rapid increase in trade, hundreds of millions of people remain hungry, while chronic obesity is increasing worldwide.

Much of the grain that could amply feed the world's population is fed instead to cattle to satisfy the rich world's appetite for meat. New technologies, such as GM crops, promise to increase food production, but are they completely safe? How do markets work, and whose vested interests are at stake? What are the impacts of different forms of farming, processing, transportation, retailing and changing eating habits?

Vividly presented through the creative use of maps and graphics, this atlas provides clear, authoritative and comprehensive accounts of the food chain - from plough to plate - and reveals how it affects the lives and livelihoods of us all, farmers and suburban shoppers alike.

Reviews
'A remarkable book that reveals with devastating clarity the bizarre way the world feeds itself. The quest to find out just what's happening to our food is no longer a journey without maps'
Derek Cooper, The Food Programme, BBC Radio 4
next review >>
About the author(s)
Erik Millstone is Senior Lecturer in Science Policy at the University of Sussex and an authority on the politics and science of food production. Tim Lang is Professor of Food Policy at Thames Valley University and works on food policy and the public interest.
Contents
Introduction * Part 1: Contemporary Challenges – Feeding the World * Population and Productivity * Environmental Challenges * Water Pressure * Consuming Disease * Under-nutrition * Over-nutrition * Food Aid * Food Aid as Power * Part 2: Farming – Mechanization * Animal Feed * Mad Cow Disease * Industrial Farming * Agricultural Farming * Agricultural R&D * Genetic Modification * Genetically Modified Crops * Pesticides * Working the Land * Urban Farming * Fishing and Aquaculture * Agriculture and Biodiversity * Sustainable Farming * Part 3: Trade - Trade Flows * Animal Transport Worldwide * Animal Transport in Europe * Food Miles * Subsidies and Tariffs * Trade Disputes * Developing Trade * Fair Trade * Part 4: Processing, Retailing and Consumption - Staple Diets * Processing Giants * Retail Power * Functional Foods * Organic Foods * Food Additives * Eating Out * Fast Food * Alcohol Consumption * Advertising * Citizens Bite Back * Part 5 World Tables - Agriculture * Consumption * References * Photo Credits * Index

Food in world history

2008-07-17T19:27:00.001-07:00

Pilcher, Jeffrey M.,1965-:
Food in world history /Jeffrey M. Pilcher..
New York, NY : Routledge, 2006..
viii, 132 p. ; 24 cm.

This land is their land

2008-07-10T23:26:00.000-07:00

Vallianatos, E. G.
This land is their land : how corporate farms threaten the world
Monroe, Me. : Common Courage Press, c2006.
D315 p. ; 23 cm.
Note Includes bibliographical references (p. [287]-308) and index.
ISBN 1567513581 (paper) 156751359X (hard)
Language

Farms, Size of.
Agricultural industries.
Farm corporations.
Agriculture -- Environmental aspects.
Farms, Small.
Family farms.
Farms.
Agriculture and state.
Agriculture -- Economic aspects.

Eating Identities

2008-04-11T21:45:00.000-07:00

Xu, Wenying.
Eating Identities: reading food in Asian American literature
Honolulu : University of Hawai’i Press, c2008.

Description
ix, 195 p. ; 23 cm.

Call no.
Shields Library PS153.A84 X8 2008 Regular Loan

Other title Reading food in Asian American literature
Includes bibliographical references (p. 181-189) and index.

Contents
Enjoyment and ethnic identity in No-no boy and Obasan -- Masculinity, food, and appetite in Frank Chin’s Donald Duk and "The eat and run midnight people" -- Class and cuisine: David Wong Louie’s The barbarians are coming -- Diaspora, transcendentalism, and ethnic gastronomy in the works of Li-Young Lee -- Sexuality, colonialism, and ethnicity in Monique Truong’s The book of salt and Mei Ng’s Eating Chinese food naked -- Epilogue: eating identities.

Subject
American literature -- Asian American authors -- History and criticism.
Gastronomy in literature.
Food habits in literature.
Dinners and dining in literature.
Cookery in literature.
Asian Americans -- Intellectual life.
Asian Americans in literature.
Food habits -- Social aspects.
ISBN 9780824831950 (pbk. : alk. paper)

Dinner at Mr. Jefferson's: Three Men, Five Great Wines, and the Evening that Changed America

2008-04-11T12:13:00.000-07:00

Dinner at Mr. Jefferson's: Three Men, Five Great Wines, and the Evening that Changed America
Charles Cerami
ISBN: 978-0-470-08306-2
Hardcover
288 pages
February 2008

from publisher...

The Constitution was two years old and the United States was in serious danger. Bitter political rivalry between former allies and two surging issues that inflamed the nation led to grim talk of breaking up the union. Then a single great evening achieved compromises that led to America's great expansion. This book celebrates Thomas Jefferson and his two guests, Alexander Hamilton and James Madison, and the meal that saved the republic. In Dinner at Mr. Jefferson's, you'll discover the little-known story behind this pivotal evening in American history, complete with wine lists, recipes, and more.

8 on Soul Food

2008-04-11T12:02:00.000-07:00

Psyche Williams-Forson,
Building houses out of chicken legs : Black women, food, and power.
Chapel Hill: University of North Carolina Press, 2006.

Doris Witt,
Black Hunger: Soul Food and America.
University of Minnesota Press, 2004

Anna Lappe and Bryant Terry,
Grub: ideas for an urban organic kitchen.
Tarcher/Penguin, 2006.

Jonell Nash,
Low-Fat Soul.
NY: One World, The Ballantine Publishing Group, 1996.

Rovenia M. Brock,
Dr. Ro's Ten Secrets to Livin' Healthy.
Bantam Dell (Random House), 2004.

Lindsey Williams,
Neo Soul: Taking Soul Food to a Whole 'Nutha Level.
Penguin Books, 2006.

Sylvia Woods and Family,
Sylvia's Family Soul Food Cookbook: From Hemingway, South Carolina to Harlem.
William Morrow and Co., 1999.

Tanya Holland with Ellen Silverman.
New Soul Cooking.
ISBN-10: 1584792892

Sensing the Past

2008-02-14T12:05:00.000-08:00

Sensing the Past: Seeing, Hearing, Smelling, Tasting, and Touching in History
Mark M. Smith

"Smith's history of the sensate is destined to precipitate a revolution in our understanding of the sensibilities that underpinned the mentalities of past epochs."—David Howes, author of Sensual Relations: Engaging the Senses in Culture and Social Theory

Do we rely on different senses now than the ones we relied on in the past? How have our senses affected history? How have the senses themselves changed? What role . . .

For more information, click on Sensing the Past

Subjects: Ecology, Evolution, Environment; Evolution; Global Studies; European Studies; American Studies; Historiography
Market: General Interest
978-0-520-25495-4, cloth $55.00
978-0-520-25496-1, paper $19.95

FOOD, POETRY, AND THE AESTHETICS OF CONSUMPTION

2008-01-24T23:58:00.000-08:00

Title: FOOD, POETRY, AND THE AESTHETICS OF CONSUMPTION: EATING THE AVANT-GARDE.
Author: DELVILLE, MICHEL, 1969-
Publisher: ROUTLEDGE Place of Publication: NEW YORK
Pub Year: 2008 ISBN: 0415958318 Pagination: 150 P.
Binding: Cloth YBP Select: Research-Recommended

LC Class: NX650.F64D45 2007 Content Level: ADV-AC
LC Subject Headings: 1. FOOD IN ART. 2. ARTS, MODERN.

Approval Note: DISCUSSES MATERIAL & CONCEPTUAL IMPORTANCE OF FOOD IN THE HISTORY OF THE WESTERN AVANT-GARDE.

FOOD AND CULTURE: A READER

2008-01-24T23:07:00.000-08:00

Title: FOOD AND CULTURE: A READER
Editor: CAROLE COUNIHAN
Publisher: ROUTLEDGE Place of Publication: NEW YORK
Pub Year: 2008 ISBN: 0415977770 Pagination: 608 P.
Binding: Paper
Edition: 2ND ED.
LC Class: GT2850.F64 2008 Content Level: GEN-AC
LC Subject Headings: 1. FOOD--SOCIAL ASPECTS. 2. FOOD HABITS.

Belly of the Writer: Special Issue of _Interval(le)s_.

2008-01-10T09:40:00.000-08:00

Le ventre de l’écrivain
The Belly of a Writer

Sous la direction de Michel Delville
Editorial assistant: Thierry Ramais

intervalles 2

The City and the Senses

2007-10-24T16:08:00.000-07:00

The City and the Senses
Urban Culture Since 1500
Alexander Cowan and Jill Steward
Series: Historical Urban Studies Series

from publisher
-----
How do we experience a city in terms of the senses? What are the inter-relations between human experience and behaviour in urban space? This volume examines these questions in the context of European urban culture between the fifteenth and twentieth centuries, exploring the institutions and ideologies relating to the range of sensual experience and its interpretation.

Spanning pre-industrial and modern cities in Britain, France, Germany and the United States, it enables the reader to establish major contrasts and continuities in what is still an evolving urban experience. Divided into sections corresponding to the five senses: noise, vision, taste, touch and smell, each sections allows for comparisons which act as reminders that the experience of the city was a multi-sensual one, and that these experiences were as much intellectual as physical in their nature.

Contents
Introduction, Jill Steward and Alexander Cowan. Part One An Environment of All the Senses: Stench in 16th-century Venice, Jo Wheeler; ‘Not carrying out the vile and mechanical arts’. Touch as a measure of social distinction in early modern Venice, Alexander Cowan; Speaking and listening in early modern London, Laura Wright; Engineering vision in early modern Paris, Ulf Strohmayer. Part Two The Culture of Consumption: Touching London: contact, sensibility and the city, Ava Arndt; Sewers and sensibilities: the bourgeois faecal experience in the 19th-century city, David Inglis; ‘We demand good and healthy beer.’ The nutritional and social significance of beer for the lower classes in mid-19th-century Munich, Kim Carpenter; Boulevard culture and advertising as spectacle in 19th-century Paris, Hazel Hahn. Part Three Cultural Control and Cultural Subversion: A taste of Vienna: food as a signifier of urban modernity in Vienna 1890–1930, Janet Stewart; Seeing imperial Berlin: Lesser Ury, the painter as stranger, Dorothy Rowe; Street noises: celebrating the Liberation of Paris in music and dance, Rosemary Wakeman. Index.
Reviews
'This book raises many interesting and thought provoking points in relation to the city and a range of senses and its publication is a welcome one. For too long, sight has been the primary sense and the reawakening of other senses is long overdue.' The Dog Rose Trust

About the Author/Editor
Alexander Cowan is Reader in History and Jill Steward is Senior Lecturer in Cultural History both at Northumbria University, UK.

Further Information
Affiliation: Alexander Cowan and Jill Steward, Northumbria University, UK
Illustrations: Includes 6 b&w illustrations
ISBN: 0 7546 0514 0
Publication Date: 01/2007
Number of Pages: 264 pages
Binding: Hardback
Binding Options: Available in Hardback only
Book Size: 234 x 156 mm
British Library Reference: 307.7'6'094
Library of Congress Reference: 2006003937
Extracts from this title are available to view:
Full contents list
Introduction
Index
ISBN-13 978-0-7546-0514-0

Vandana Shiva, Carlo Petrini, Michael Pollen,

2007-10-10T14:00:00.000-07:00

Manifestos on the Future of Food and Seed
Vandana Shiva (Editor),
South End Press, 2007

Carlo Petrini (Contributor),
and Michael Pollan (Contributor)
Pages: 136
ISBN: 978-0-89608-777-4
Format: paperback original
Release Date: 2007-10-01

from Publisher site...

How are seeds cultivated and saved?
How far must food travel before reaching our plate?
Who gets paid for the food we eat?
Why does our food taste like this?

We live in a world where of the 80,000 edible plants used for food only about 150 are being cultivated, and just 8 are traded globally. A world where we produce food for 12 billion people when there are only 6.3 billion people living, and, still, 800 million suffer from hunger and malnutrition and many more suffer diseases that could be eliminated easily with better food. A world where food is modified to travel long distances rather than to be nutritious and flavorful.

Manifestos on the Future of Food and Seed lays out, with practical steps and far reaching concepts, a program to ensure food and agriculture become more socially and ecologically sustainable. It harvests the work and ideas produced by thousands of communities around the world. Emerging from the historic gatherings at Terra Madre, farmers, traders, and activists diagnose and offer prescriptions to reverse perhaps the worst food crisis faced in human history.

There is a growing realization that food politics is vital to the health of our bodies, economies, and environment—in other words, a matter of life or death. Featuring contributions by Michael Pollan, Prince Charles, Vandana Shiva, the International Commission on the Future of Food and Agriculture, and more, this pocket-sized and galvanizing collection grapples with these enormous costs, daring to imagine a food system—a world—that is sustainable, healthy, and ultimately, just.

A world-renowned environmental leader and thinker, Vandana Shiva is the author of many books, including Earth Democracy, Water Wars, and Staying Alive.

Encyclopedia of Junk Food and Fast Food

2007-09-11T12:19:00.000-07:00

Encyclopedia of Junk Food and Fast Food
Smith, Andrew
Greenwood, 2006
one vol.

Food, Critical Concepts in the Social Sciences Series

2007-09-10T09:44:00.000-07:00

Food

Editor(s) - David Inglis, Debra Gimlin, Chris Thorpe
Series: Critical Concepts in the Social Sciences

List Price: $1,390.00
ISBN: 9780415392037
ISBN-10: 0415392039
Publisher: Routledge
Publication Date: 08/09/2007
Pages: 2099

Nearly all of the items in this anthology are already available in Shields Library.--David

Table of Contents

Volume I: Thinking Food

Editors’ Introduction: ‘Food and Human Existence: Understanding Diverse Modes of Culinary Life’.

Part 1: Theorizing Food and Society

1. Alexis Soyer, ‘Pantropheon’, Food, Cookery and Dining in Ancient Times: Alexis Soyer’s Pantropheon (Mineoloa, New York: Dover, 2004 [1853]), pp. 1–6
2. Carolyn Korsmeyer, ‘Philosophies of Taste: Aesthetic and Nonaesthetic Senses’, Making Sense of Taste: Food and Philosophy (Ithaca: Cornell University Press), pp. 38–67.
3. Stephen Mennell, ‘On the Civilising of Appetite’, Theory, Culture and Society, 4, 3–4, 1987, pp. 373–403.
4. Jean-Anthelme Brillat-Savarin, ‘Philosophical History of Cooking’, The Physiology of Taste, trans. Anne Drayton (Harmondsworth: Penguin, 1994), pp. 242–66.
5. Georg Simmel, ‘The Sociology of the Meal’, trans. Mark Ritter and David Frisby, in D. Frisby and M. Featherstone (eds.), Simmel on Culture: Selected Writings (London and New York: Sage, 1998), pp. 130–5. (Originally published as ‘Soziologie der Mahlzeit’, Berliner Tageblatt, 10 October 1910.)

Part 2: Food and Religion

6. Daniel Sack, ‘Liturgical Food: Communion Elements and Conflict’, Whitebread Protestants: Food and Religion in American Culture (New York: Palgrave, 2001), pp. 9–59.
7. Caroline Walker Bynum, ‘Fast and Feast: The Historical Background’, Holy Feast and Holy Fast: The Meaning of Food in the Lives of Medieval Women (Berkeley: University of California Press, 1987), pp. 31–69.
8. R. Marie Griffith, ‘Pray the Weight Away: Shaping Devotional Fitness Culture’, Born Again Bodies: Flesh and Spirit in American Christianity (Berkeley, CA: University of California Press, 2004), pp. 160–205.

Part 3: The Anthropology of Food

9. Claude Levi-Strauss, ‘The Culinary Triangle’, Partisan Review, 33, 1965, pp. 586–95.
10. Roland Barthes, ‘Steak and Chips’, Mythologies (London: Vintage, 1993), pp. 62–4.
11. Roland Barthes, ‘The Food System’, Elements of Semiology, trans. Annette Lavers and Colin Smith (New York: Hill and Wang, 1977), pp. 27–8.
12. Mary Douglas, ‘The Abominations of Leviticus’, Purity and Danger: An Analysis of the Concepts of Pollution and Taboo (London and New York: Routledge, 2002), pp. 41–57.
13. Pasi Falk, ‘Homo Culinarius: Towards An Anthropology of Taste’, Social Science Information, 30, 4, 1991, pp. 757–90.

Volume II: Material Aspects of Food

Part 4: Food Production and Human Evolution

14. Linda Civitello, ‘First Course—From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India’, Cuisine and Culture, A History of Food and People (Hoboken: John Wiley, 2004), pp. 1–24.
15. Jean Bottero, ‘Cooks and Culinary Tradition’, The Oldest Cuisine in the World: Cooking in Mesopotamia (Chicago: The University of Chicago Press, 2004), pp. 75–86.
16. Paul Rozin, ‘Human Food Selection: The Interaction of Biology, Culture and Individual Experience’, in L. M. Barker (ed.), The Psychobiology of Human Food Selection (Westport: AVI Publishing, 1982), pp. 225–54.
Part 5: The History of Key Foods
17. Patrick E. McGovern, ‘The Noah Hypothesis’, Ancient Wine: The Search for the Origins of Viniculture (Princeton: Princeton University Press, 2003), pp. 16–39.
18. Silvano Serventi and Francoise Sabban, ‘Pasta Without Borders’, Pasta: The Story of a Universal Food (New York: Columbia University Press, 2003), pp. 169–96.
19. Jack Turner, ‘The Spice Seekers’, Spice: The History of a Temptation (London: HarperPerennial, 2005), pp. 3–58.

Part 6: Famines

20. S. C. Watkins and J. Menken, ‘Famines in Historical Perspective’, Population and Development Review, 11, 4, 1985, pp. 647–75.
21. Amartya Sen, ‘Poverty and Entitlements’, Poverty and Famines: An Essay on Entitlement and Deprivation (Oxford: Oxford University Press, 1983), pp. 1–8.
Part 7: Industrialization of Food Production
22. Stephen Mennell, ‘Diminishing Contrasts, Increasing Varieties’, All Manners of Food: Eating and Taste in England and France from the Middle Ages, 2nd edn. (Urbana and Chicago: University of Illinois Books, 1996), pp. 317–32.
23. Bernardo Sorj and John Wilkinson, ‘Modern Food Technology: Industrialising Nature’, International Social Science Journal, 37, 3, 1985, pp. 301–14.
24. George Ritzer, ‘An Introduction to McDonaldization’, The McDonaldization of Society (Thousand Oaks: Pine Forge Press, 2000), pp. 1–20.
25. Eric Schlosser, ‘The Most Dangerous Job’, Fast Food Nation: The Dark Side of the All American Meal (New York, Houghton Mifflin, 2001), pp. 169–90.
26. Kim Humphery, ‘Really Modern Retailing’, Shelf Life: Supermarkets and the Changing Cultures of Consumption (Cambridge: Cambridge University Press, 1998), pp. 39–58.

Part 8: Crises in the Food Chain

27. Claude Fischler, ‘The "Mad-Cow" Crisis: A Global Perspective’, in Raymond Grew
(ed.), Food in Global History (Boulder: Westview Press, 1999), pp. 207–31.
28. Harriet Friedmann, ‘The International Relations of Food: The Unfolding Crisis of National Regulation’, in B. Harriss-White and R. Hoffenberg (eds.), Food: Multidisciplinary Perspectives (Oxford: Basil Blackwell, 1994), pp. 174–204.
29. Charles Clover, ‘Dining with Nobu ...’, The End of the Line: How Overfishing is Changing the World and What We Eat (New York, The New Press, 2006), pp. 157–82.
30. Chaia Heller, ‘Risky Science and Savoir-Faire: Peasant Expertise in the French Debate Over Genetically Modified Crops’, in Marianne Elisabeth Lien and Brigitte Nerlich (eds.), The Politics of Food (Oxford and New York: Berg, 2004), pp. 81–99.
31. Marion Nestle, ‘Deregulation and its Consequences’, Food Politics: How the Food Industry Influences Nutrition and Health (Berkeley: University of California Press, 2003), pp. 272–93.
32. Daniel Charles, ‘Global Claims’, Lords of the Harvest: Biotech, Big Money and the

Future of Food (Cambridge, MA: Perseus), pp. 262–82.

Volume III: The Social Relations of Food

Part 9: Food and Social Class

33. Jack Goody, ‘The High and the Low: Culinary Culture in Asia and Europe’, Cooking, Cuisine and Class: A Study of Comparative Sociology (Cambridge and New York: Cambridge University Press, 1982), pp. 97–153.
34. Joseph R. Gusfield, ‘Nature’s Body and the Metaphors of Food’, in Michelle Lamont and Marcel Fournier (eds.), Cultivating Difference: Symbolic Boundaries and the Making of Inequality (Chicago: University of Chicago Press, 1992), pp. 75–103.

Part 10: History of Grand Eating and Gastronomy

35. Andrew Dalby, ‘Sicilian Tables: The Culture of Fourth Century Gastronomy’, Siren Feasts: A History of Food and Gastronomy in Greece (London: Routledge, 1996), pp. 113–32.
36. Jean-Anthelme Brillat-Savarin, ‘On Gourmandism’, The Physiology of Taste, trans. Anne Drayton (Harmondsworth: Penguin, 1994), pp. 132–40.
37. Pricilla Parkhurst Ferguson, ‘A Cultural Field in the Making: Gastronomy in Nineteenth-Century France’, American Journal of Sociology, 103, 3, 1998, pp. 597–641.
Part 11: Restaurants and Coffee Houses
38. Alan Warde, Lydia Marten, and Wendy Olsen, ‘Consumption and The Problem of Variety: Cultural Omnivorousness, Social Distinction and Dining Out’, Sociology, 33, 1, 1999, pp. 105–27.
39. Markman Ellis, ‘The Philosopher in the Coffee-House’, The Coffee House: A Cultural History (London: Weidenfeld and Nicolson, 2005), pp. 185–206.
40. William Foote Whyte, ‘The Social Structure of the Restaurant’, American Journal of Sociology, 54, 4, pp. 302–10.
41. Gary Alan Fine, ‘The Kitchen as Place and Space’, Kitchens: The Culture of Restaurant Work (Berkeley: University of California Press, 1996), pp. 80–111.
42. Karla Erickson, ‘Bodies at Work: Performing Service in American Restaurants’, Space and Culture, Vol. 7 Issue 1, January 2004: 76-89

Cakes and ale: golden age of British feasting

2007-09-09T17:21:00.000-07:00

Spours, Judy.
Cakes and ale / Judy Spours.
Kew : National Archives, 2006.

Subject
Food habits -- Great Britain -- History -- 20th century.
ISBN 1905615027 (hbk.)
9781905615025 (hbk.)

FOOD AND THE CITY IN EUROPE SINCE 1800

2007-08-28T10:35:00.001-07:00

Title: FOOD AND THE CITY IN EUROPE SINCE 1800
Editor: PETER J. ATKINS
Publisher: ASHGATE Place of Publication: ALDERSHOT
Pub Year: 2007 ISBN: 075464989X Pagination: 260 P.
Binding: Cloth YBP Select: Research-Recommended
LC Class: GT2853.E8F67 2007 Content Level: ADV-AC
LC Subject Headings: 1. FOOD HABITS--EUROPE, WESTERN--HIST. 2. EUROPE, WESTERN--HIST.
YBP Interdisciplinary Topics: Historical; Urban
Approval Note: ED: DURHAM UNIV. IMPACT OF URBANIZATION ON FOOD SYSTEMS & CULTURES, BASED ON 2005 CONF. PAPERS.
Format: Conference Monograph
Geographic Focus: Western Europe
Language: English
Country of Origin: UK
LCCN: 2006-103480
US List: $99.95 USD

Consuming cultures

2007-08-17T15:22:00.000-07:00

Consuming cultures, global perspectives : historical trajectories, transnational exchanges / edited by John Brewer and Frank Trentmann.
Edition English ed.
Published Oxford ; New York : Berg, 2006.

Series ( Cultures of consumption series, 1744-5876)

Call no. Shields Library HC79.C6 C665 2006 Regular Loan

Subject Consumption (Economics) -- Social aspects.
Culture -- Economic aspects.
Material culture.
Add.Entry Brewer, John, 1947-
Trentmann, Frank.
ISBN 1845202465 (hardback)
1845202473 (pbk.)

---

Consuming cultures : globalization and local lives / Jeremy Seabrook.
Oxford, UK : New Internationalist, c2004.

Call no. Shields Library HM1211 .S43 2004 Regular Loan

Other title Globalization and local lives
Bibliography Includes bibliographical references and index.
Subject Globalization -- Social aspects.
Multiculturalism.
Intercultural communication.
ISBN 1904456081 (pbk.)

--

Consuming cultures : power and resistance / edited by Jeff Hearn and Sasha Roseneil.
Basingstoke : Macmillan ; New York : St. Martin’s Press, 1999.
Description xv, 286 p. : ill. ; 22 cm.

Call no. Shields Library HB801 .C62825 1999 In Preservation Services

Note Papers originally presented at the British Sociological Association Annual Conference, University of York, 1997.
Bibliography Includes bibliographical references and index.
Subject Consumption (Economics) -- Congresses.
Consumers -- Congresses.
Consumer behavior -- Congresses.
Add.Entry Hearn, Jeff, 1947-
Roseneil, Sasha, 1966-
Series Add.Entry ( Explorations in sociology ; v. 55.)
Add.Entry British Sociological Association. Conference (1997 : University of York)
ISBN 033374716X
0333747178 (pbk)
0312218826 (St. Martin’s : cloth)

The architect, the cook and good taste

2007-08-07T10:42:00.001-07:00

The architect, the cook and good taste / Petra Hagen Hodgson, Rolf Toyka ; on behalf of the Academy of the Hesse Chamber of Architects and Town Planners ; [translation: Michael Robinson].
Basel : Birkhäuser, 2007.
156 p. : many ill. (chiefly col.), plans ; 29 x 23 cm.

Shields Library In process

from publisher site...
Since time immemorial, cooking and building have been among humanity’s most basic occupations. Both of them are rooted in necessity, but both of them also possess a cultural as well as a sensory, aesthetic dimension. And while it is true that cooking is a transitory art form, it gives expression to the periods of human cultural history just as architecture does. Moreover, both arts accord a central role to the materials employed. Both involve measuring and proportioning, shaping and designing, assembling and composing.

This book pursues the astonishing parallels and deeply rooted connections between the art of building and that of cooking. A variety of essays takes up questions of materiality and proportioning. Attention will also be given to food cultivation and architecture, to the places where meals are prepared as well as a range of different culinary spaces. With articles by Annette Gigon, Stanislaus von Moos, Claudio Silvestrin, Ian Ritchie, and others

Sensible Objects

2007-08-03T11:29:00.001-07:00

Title Sensible objects : colonialism, museums and material culture / edited by Elizabeth Edwards, Chris Gosden and Ruth B. Phillips.
Edition English ed.
Published Oxford ; New York : Berg, 2006.
Description xiv, 306 p. : ill. ; 24 cm.
Record format BK Book
BI Books with illustrations
CF Conference
Check Availability All items
Call no. Shields Library GN406 .S48 2006 Regular Loan

Note Papers derived from a Wennger-Gren symposium entitled Engaging all the senses : colonialism, processes of perception and material objects, Sept. 26-Oct. 2, 2003, Sintra, Portugal.
Bibliography Includes bibliographical references and index.
Contents Enduring and endearing feelings and the transformation of material culture in West Africa / Kathryn Linn Geurts and Elvis Gershon Adikah -- Studio photography and the aesthetics of citizenship in The Gambia, West Africa / Liam Buckley -- Cooking skill, the senses, and memory : the fate of practical knowledge / David Sutton -- Mata ora : chiseling the living face, dimensions of Maori tattoo / Ngahuia Te Akwekotuku -- Smoked fish and fermented oil : taste and smell among the Kwakwaka’wakw / Aldona Jonaitis -- Sonic spectacles of empire : the audio-visual nexus, Delhi-London, 1911-12 / Tim Barringer -- The museum as sensescape : western sensibilities and indigenous artifacts / Constance Classen and David Howes -- The fate of the senses in ethnographic modernity : the Margaret Mead Hall of Pacific Peoples at the American Museum of Natural History / Diane Losche -- Contact points : museums and the lost body problem / Jeffrey Feldman -- The beauty of letting go : fragmentary museums and archaeologies of archive / Sven Ouzman.
Subject Material culture.
Senses and sensation.
Body, Human -- Social aspects.
Ethnological museums and collections.
Colonies.
Postcolonialism.
Add.Entry Edwards, Elizabeth, 1952-
Gosden, Chris, 1955-
Phillips, Ruth B. (Ruth Bliss), 1945-
Series Add.Entry ( Wenner-Gren international series.)
ISBN 1845203240 (pbk.)
1845203232 (hbk.)

From Betty Crocker to feminist food studies

2007-07-18T12:44:00.000-07:00

From Betty Crocker to feminist food studies : critical perspectives on women and food
Arlene Voski Avakian, Barbara Haber, editors.

Amherst : University of Massachusetts Press, c2005.

Shields Library HQ1111 .F76 2005 Regular Loan

Bibliography Includes bibliographical references and index.
Contents Feminist food studies: a brief history / Arlene Voski Avakian and Barbara Haber -- "I guarantee": Betty Crocker and the woman in the kitchen / Laura Shapiro -- Counterintuitive: how the marketing of modernism hijacked the kitchen stove / Leslie Land -- Feeding baby, teaching mother: Gerber and the evolution of infant food and feeding practices in the United States / Amy Bentley -- Domesticating the restaurant: marketing the Anglo-American home / Jan Whitaker -- Martha Ballard: a woman’s place on the eastern frontier / Nancy Jenkins -- Cooking to survive: the careers of Alice Foote MacDougall and Cleora Butler / Barbara Haber -- Women under siege: Leningrad 1941-1942 / Darra Goldstein -- Hiding gender and race in the discourse of commercial food consumption / Alice P. Julier -- Indian spices across the black waters / Sharmile Sen -- The border as barrier and bridge: food, gender, and ethnicity in the San Luis Valley of Colorado / Carole M. Counihan -- Women who eat too much: femininity and food in Fried Green Tomatoes / Laura Lindenfeld -- Chili peppers as tools of resistance: Ketan Mehta’s Mirch Mahala / Beheroze F. Shroff -- Shish Kebab Armenians?: food and the construction and maintenance of ethnic and gender identities among Armenian American feminists / Arlene Voski Avakian.
Subject
Women -- Social conditions.
Food -- Social aspects.
Cookery -- Social aspects.
Feminist theory.
Add.Entry
Avakian, Arlene Voski.

Haber, Barbara.

Antonius Anthus

2007-07-18T12:40:00.000-07:00

The Art of Eating

Antonius Anthus
Vorlesungen über die Esskunst
Die Andere Bibliothek/Eichborn, Frankfurt am Main 2006
ISBN 3821845783,
Gebunden, 320 Seiten, 28,50 EUR

Thanks to Adam Siegel at Eurobooks for spotting this one

Food culture in France

2007-06-25T14:31:00.000-07:00

Abramson, Julia.

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

Series
(Food culture around the world, 1545-2638)

Call no. Shields Library TX719 .A237 2007 Regular Loan

Includes bibliographical references (p. [175]-184) and index.
Contents
Historical overview -- Major foods and ingredients -- Cooking -- Typical meals -- Eating out -- Special occasions -- Diet and health.

Subject
Cookery, French.
Food habits -- France.

Special issue of Space and Culture: Food Mobilities

2007-05-09T15:51:00.000-07:00

Space and Culture
February 2007, Volume 10, No. 1

Sarah Gibson
Food Mobilities: Traveling, Dwelling, and Eating Cultures
Space and Culture 2007 10: 4-21.

David Bell and Joanne Hollows
Mobile Homes
Space and Culture 2007 10: 22-39.

Ian Cook and Michelle Harrison
Follow the Thing: "West Indian Hot Pepper Sauce"
Space and Culture 2007 10: 40-63.

Viv Cuthill
Consuming Harrogate: Performing Betty's Café and Revolution Vodka Bar
Space and Culture 2007 10: 64-76.

Jennie Germann Molz
Eating Difference: The Cosmopolitan Mobilities of Culinary Tourism
Space and Culture 2007 10: 77-93.

Sally R. Munt and Katherine O'Donnell
Pride and Prejudice: Legalizing Compulsory Heterosexuality in New York's Annual St. Patrick's Day Parades
Space and Culture 2007 10: 94-114.

Mehnaaz Momen
Remembering Laredo: Spatial Reflections
Space and Culture 2007 10: 115-128.

Claudia Bell
Local Claims to Fame: Rural Identity Assertion in New Zealand
Space and Culture 2007 10: 129-132.

Food: The History of Taste

2007-05-01T16:54:00.000-07:00

Food: The History of Taste
Edited by Paul Freedman
California Studies in Food and Culture, 21
University of Califorina Press, 2007
Expected Date: 9/07

This richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Editor Paul Freedman has gathered essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste from prehistory to the present day. The authors explore the early repertoire of sweet tastes; the distinctive contributions made by classical antiquity and China; the subtle, sophisticated, and varied group of food customs created by the Islamic civilizations of Iberia, the Arabian desert, Persia, and Byzantium; the magnificent cuisine of the Middle Ages, influenced by Rome and adapted from Islamic Spain, Africa, and the Middle East; the decisive break with highly spiced food traditions after the Renaissance and the new focus on primary ingredients and products from the New World; French cuisine's rise to dominance in Europe and America; the evolution of modern restaurant dining, modern agriculture, and technological developments; and today's tastes, which employ few rules and exhibit a glorious eclecticism. The result is the enthralling story not only of what sustains us but also of what makes us feel alive.

Brewing Justice

2007-04-15T13:39:00.000-07:00

Brewing Justice: Fair Trade Coffee, Sustainability, and Survival

Daniel Jaffee is Assistant Professor of Sociology at Michigan State University.

http://go.ucpress.edu/JaffeeBrewing

"_Brewing Justice_ is a pioneering study of the variety of fair trade movements; a prospectus for a more radical vision of fair trade-an alternative sort of market; and a vital contribution to contemporary debates over free trade, the global agro-food system and the so-called 'movement of movements'. A tour de force."-Michael Watts, University of California, Berkeley

Fair trade is a fast-growing alternative market intended to bring better prices and greater social justice to small farmers around the world. But is it working? This vivid and detailed study of coffee farmers in Mexico offers the first thorough investigation of the social, economic, and environmental benefits of fair trade.

Full information about the book, including the table of contents, is available online: http://go.ucpress.edu/JaffeeBrewing

Home cooking in the global village

2007-03-14T12:06:00.000-07:00

Home cooking in the global village : Caribbean food from buccaneers to ecotourists / Richard Wilk.
Oxford ; New York : Berg, 2006.

Call no. Shields Library GT2853.B45 W55 2006 Regular Loan

Includes bibliographical references (p. 241-280) and index.
Contents The global supermarket -- Globalization through food -- Pirates and baymen -- Slaves, masters and mahogany -- The taste of colonialism -- Global ingredients and local products -- Food politics and the making of a nation -- Migrants, tourists and the new Belizean cuisine -- Fast food or home cooking?
Subject Food habits -- Belize.
Food preferences -- Belize.
Food industry and trade -- Belize.
Cookery, Belizean.
Belize -- Social life and customs.
ISBN 1845203593 (cloth)

More H-Net Reviews: Why Popcorn, Ketchup, and Bananas Go So Well Together

2007-01-13T14:17:00.000-08:00

Andrew F. Smith. _Popped Culture: A Social History of Popcorn in
America_. Washington: Smithsonian Institution Press, 2001. xxi + 264 pp.
Illustrations, recipes, notes, index. $16.95 (paper), ISBN
1-56098-921-1.

Andrew F. Smith. _Pure Ketchup: A History of America's National
Condiment_. Washington: Smithsonian Institution Press, 2001. xiii + 242
pp. Illustrations, recipes, notes, bibliography, index. $16.95 (paper),
ISBN 1-56098-993-9.

Virginia Scott Jenkins. _Bananas: An American History_. Washington:
Smithsonian Institution Press, 2000. xiii + 210 pp. Illustrations,
recipes, notes, index. $16.95 (paper), ISBN 1-56098-966-1.

Reviewed for H-Amstdy@h-net.msu.edu by Trudy Eden, Department of
History, University of Northern Iowa.

Why Popcorn, Ketchup, and Bananas Go So Well Together

Review of Essence of Japanese Cuisine

2007-01-13T14:11:00.000-08:00

H-NET BOOK REVIEW
Cross-posted from H-US-Japan@h-net.msu.edu (August, 2001)

Michael Ashkenazi and Jeanne Jacob. _The Essence of Japanese
Cuisine: An Essay on Food and Culture_. Richmond and Surrey: Curzon
Press, 2000. xiii + 252 pp. Map, photos, bibliographies, glossary
and index. $45.00 (cloth), ISBN 0-7007-1085-X.

Reviewed for H-US-Japan by Jonathan Dresner ,
Department of History, Coe College

Boston University Library: Gastronomy Research Guide

2007-01-06T17:09:00.000-08:00

From the Boston University Library:
Gastronomy Research Guide

This guide lists reference sources, bibliographic tools and association pages.

Archaeology and Politics of Food and Feasting in Early States and Empires

2007-01-06T15:57:00.000-08:00

The Archaeology and Politics of Food and Feasting in Early States and Empires
Bray, Tamara L. (Ed.)
2003, 304 p., Softcover
ISBN: 978-0-306-47771-3

from publisher...

Food and feasting are increasingly recognized as having played a prominent role in the emergence of social hierarchies and the negotiation of power. Given the culinary nature of feasts, the archaeological visibility of such events is increased by the use of containers for both food preparation and consumption. The papers in this volume examine the commensal politics of early states and empires and offer a comparative perspective on how food and feasting have figured in the political calculus of archaic states in both the Old and New Worlds.
The contributors provide important new insights into the strategies of early statecraft and the role of pots as political tools by focusing on questions such as:

-What was the nature of the relationship between food, power, status, and identity in the context of early states?
-Was feasting a universally important element in the construction of state power?
-How do archaeologically discernible patterns of state feasting compare cross-culturally and through time?

Culinary biographies

2006-11-28T14:04:00.000-08:00

Culinary biographies : a dictionary of the world’s great historic chefs, cookbook authors and collectors, farmers, gourmets, home economists, nutritionists, restaurateurs, philosophers, physicians, scientists, writers, and others who influenced the way we eat today / edited by Alice Arndt ; with contributions by numerous experts.
Edition 1st ed.
Published Houston, Tex. : YES Press, c2006.
Description xiii, 418 p. : ill., ports. ; 26 cm.
Record format BK Book

Call no. Shields Library Humanities/Social Sciences Reference TX649.A1 C85 2006 Lib Use Only

Bibliography Includes bibliographical references and index.
Subject Cooks -- Biography -- Encyclopedias.
Food writers -- Biography -- Encyclopedias.
Gourmets -- Biography -- Encyclopedias.
Nutritionists -- Biography -- Encyclopedias.
Restaurateurs -- Biography -- Encyclopedias.
Home economists -- Biography -- Encyclopedias.
Farmers -- Biography -- Encyclopedias.
Food -- Encyclopedias.
Add.Entry Arndt, Alice.
ISBN 0971832218

Meat Matters

2006-11-17T16:09:00.000-08:00

Watts, Sydney

Meat Matters: Butchers, Politics, and the Market Culture in Eighteenth-Century Paris

University of Rochester Press, 2006.

Shields HD9422.8 .P2 W38 2006

sausage rebellion

2006-11-17T16:08:00.000-08:00

Pilcher, Jeffrey M.,1965-

The sausage rebellion : public health, private
enterprise, and meat in Mexico City, 1890-1917 /

Albuquerque : University of New Mexico Press, 2006.

Shields Library HD9424.M6 M496 2006 Regular Loan

Culinary tourism

2006-10-07T14:19:00.000-07:00

Culinary tourism / edited Lucy M. Long.
Lexington : University Press of Kentucky, c2004.
(Material worlds)
Shields Library TX357 .C83 2004 Regular Loan

Read forward by Barbara Kirshenblatt-Gimblett

Can't you smell that smell?

2006-09-22T10:33:00.000-07:00

The smell culture reader / edited by Jim Drobnick.
Edition English ed.
Oxford ; New York : Berg, 2006.
xii, 442 p. ; 25 cm.

Call no. Shields Library In process

Includes bibliographical references and index.
Subject Smell.
Senses and sensation.
Add.Entry Drobnick, Jim.
Series Add.Entry ( Sensory formations series.)
ISBN 1845202139 (pbk.)
1845202120 (hardback)

Benjamin, Walter,1892-1940.
Uniform Title Über Haschisch. English
On hashish / Walter Benjamin ; translated by Howard Eiland and others ; with an introductory essay by Marcus Boon.
Cambridge, Mass. : Belknap Press of Harvard University Press, 2006.
xiii, 180 p. : ill. ; 20 cm.

Call no. Shields Library In process

Note Translated from the German.
Bibliography Includes bibliographical references (p. 159-170) and index.
Per.Sub. Benjamin, Walter, 1892-1940 -- Drug use.
Subject Authors, German -- 20th century -- Drug use.
Hashish -- Psychological aspects.
ISBN 0674022211 (pbk. : alk. paper)

LCSH= "Food Habits in Literature"

2006-08-31T13:11:00.000-07:00

Ho, Jennifer Ann,
Consumption and identity in Asian American coming-of-age novels /
2005
Shields Library PS153.A84 H58 2005 Regular Loan

Cultures of taste/theories of appetite : eating romanticism /
2004
Shields Reserves Reserves GT2850 .C86 2004 Regular Loan

Warnes, Andrew,
Hunger overcome? : food and resistance in twentieth-century African American literature /
2004
Shields Library PS153.N5 W346 2004 Regular Loan

Gutierrez, Nancy A.,
"Shall she famish then?" : female food refusal in early modern England /
2003
Shields Library PR428.E37 G88 2003 Regular Loan

Meads, Chris. Banquets set forth : banqueting in English Renaissance drama /
2001
Shields Library PR658.D54 M43 2001 Regular Loan

Dalby, Andrew, Empire of pleasures : luxury and indulgence in the Roman world /
2000
Shields Library PA6029.L87 D35 2000 Regular Loan

Glenny, Allie, Ravenous identity : eating and eating distress in the life and work of Virginia Woolf /
2000
Shields Library PR6045.O7 Z646 2000 Regular Loan

Sceats, Sarah.
Food, consumption and the body in contemporary women’s fiction /
2000
Shields Library PR888.F65 S34 2000 Regular Loan

Beer : a history of brewing in Chicago

2006-07-27T16:35:00.000-07:00

Skilnik, Bob.
Beer : a history of brewing in Chicago
Fort Lee, NJ : Barricade Books, c2006.

from publisher...

The rise and fall of Chicago's brewing industry plays out in this fascinating book. Skilnik takes readers back to the beginning of an industry that once wielded tremendous influence, wealth, and power to contemporary Chicago, where some of the nation's biggest breweries battle to fill the void left by the closing of local old-time breweries. From the days of Al Capone and Prohibition through the rise of national beer brands in the Windy City, this book serves up a heady dose of beer history. Much more than a timeline, BEER is a definitive but fun-to-read volume, filled with anecdotes and little-known facts. A treasure for history buffs, Chicago fans, beer connoisseurs, and collectors of breweriana.

Comrades and Chicken Ranchers

2006-07-26T14:29:00.000-07:00

Comrades and Chicken Ranchers: The Story of a California Jewish Community
By Kenneth L. Kann
Ithaca and London: Cornell University Press, c.1993

Food is Love

2006-07-20T14:23:00.000-07:00

Parkin, Katherine J.
Food is Love: advertising and genderroles in modern America
University of Pennsylvania Press, 2006

"Food Is Love is well-written, comprehensive, and compelling, and makes a significant contribution to the literature on advertising history and women's studies."—Jennifer Scanlon, Bowdoin College

Modern advertising has changed dramatically since the early twentieth century, but when it comes to food, Katherine Parkin writes, the message has remained consistent. Advertisers have historically promoted food in distinctly gendered terms, returning repeatedly to themes that associated shopping and cooking with women. Foremost among them was that, regardless of the actual work involved, women should serve food to demonstrate love for their families. In identifying shopping and cooking as an expression of love, ads helped to both establish and reinforce the belief that kitchen work was women's work, even as women's participation in the labor force dramatically increased. Alternately flattering her skills as a homemaker and preying on her insecurities, advertisers suggested that using their products would give a woman irresistible sexual allure, a happy marriage, and healthy children. Ads also promised that by buying and making the right foods, a woman could help her family achieve social status, maintain its racial or ethnic identity, and assimilate into the American mainstream.

Advertisers clung tenaciously to this paradigm throughout great upheavals in the patterns of American work, diet, and gender roles. To discover why, Food Is Love draws on thousands of ads that appeared in the most popular magazines of the twentieth and early twenty-first centuries, including the Ladies' Home Journal, Good Housekeeping, Ebony, and the Saturday Evening Post. The book also cites the records of one of the nation's preeminent advertising firms, as well as the motivational research advertisers utilized to reach their customers.

Katherine J. Parkin teaches history at Monmouth University.

Building houses out of chicken legs

2006-07-12T14:01:00.000-07:00

Williams-Forson, Psyche A.

Building houses out of chicken legs : Black women, food, and power
Published Chapel Hill : University of North Carolina Press, c2006.

Bibliography
Includes bibliographical references (p. [269]-302) and index.
Contents Contents: We called ourselves waiter carriers -- "Who dat say chicken in dis crowd" : Black men, visual imagery, and the ideology of fear -- Gnawing on a chicken bone in my own house : cultural contestation, Black women’s work, and class -- Traveling the chicken bone express -- Say Jesus and come to me : signifying and church food -- Taking the big piece of chicken -- Still dying for some soul food? -- Flying the coop with Kara Walker -- Epilogue : from train depots to country buffets.

Subject Chickens -- Social aspects.
Meat -- Symbolic aspects.
African American women -- Food.
African American women -- Social conditions.
African American cookery.
Cookery (Chicken)
Food habits -- United States.
Food preferences -- United States.
ISBN 0807830224 (cloth : alk. paper)
080785686X (pbk. : alk. paper)

An antebellum plantation household

2006-07-12T13:55:00.000-07:00

LeClercq, Anne Sinkler Whaley,1942-
An antebellum plantation household : including the
South Carolina low country receipts and remedies of
Emily Wharton Sinkler /
Columbia : University of South Carolina Press, c2006.

At the age of nineteen Emily Wharton married Charles Sinkler and moved eight hundred miles from her Philadelphia home to a cotton plantation in an isolated area in the South Carolina Low Country. In monthly letters to her northern family she recorded keen observations about her adopted home, and in a receipt book she assembled a trusted collection of culinary and medicinal recipes reflecting her ties to both North and South. Together with an extensive biographical and historical introduction by Anne Sinkler Whaley LeClercq, these documents provide a flavorful record of plantation cooking, folk medicine, travel, and social life in the antebellum South.

Reading Food

2006-07-10T14:17:00.000-07:00

forthcoming from Routledge...

Reading Food: A Culinary History from Shakespeare to Martha Stewart
Wendy Wall

ISBN: 0415970458
Publisher: Routledge
Publication Date: 30/09/2007

About the Book

Tony Soprano's fear of meat has a long history. The simple act of tasting chocolate in the eighteenth century has class and racial overtones. Wall's book will look at a dozen or so foods, implements, and practices to assemble a broad picture of how food and dining have come to mean what they mean today.

Part literary history, part anthropology, part popular culture study, Reading Food is an informative and readable addition to the literature on what we eat.

Chinese cuisine, American palate

2006-07-10T14:11:00.000-07:00

Chinese cuisine, American palate : an anthology / Jacqueline M. Newman and Roberta Halporn, editors ; [Mabel M. Chan, W.B. Bateman, Ivan Goldberg ... [et al.], contributors].
Published
Brooklyn, N.Y. : Center for Thanatology Research & Education, Inc., c2004.

Scientific and nutritional aspects of Chinese food -- The influence of Chinese cuisine in Asia -- Asian immigrant food adaptations in the Americas -- Chinese cuisine adopted and adapted by Americans.
Subject

Cookery, Chinese -- Social aspects.
Cookery, American -- Social aspects.
Cookery, Asian -- Social aspects.

Ripe for change

2006-06-26T14:23:00.000-07:00

Ripe for change
(video)
produced by Emiko Omori and Jed Riffe ; directed by Emiko Omori ; a production of Jed Riffe Films ; produced by Beyond The Dream.
Berkeley, CA. : Berkeley Media, c2005.
Shields Reserves HD1775.C2 R57 2005 DVD 3 Day Loan-NCR

The debates raging in California over issues of food, agriculture, and sustainability have profound implications for all of America, especially in a world where scarcity is the norm and many natural resources are diminishing. This documentary explores the intersection of food and politics in California over the last 30 years, illuminating the complex forces struggling for control of the future of California’s agriculture.

Cut & dried

2006-06-26T14:18:00.000-07:00

Cut & dried / Ruben Arenas ... [et al.] ; with the encouragement of K. Maryatt.
[Claremont, Calif.] : Scripps College Press, 2004.

Shields Special Collections N7433.4.S3956 C88 2004 Lib Use Only

Note: Fine press book produced by students in the printing program at Scripps College. The student participants are: Ruben Arenas, Andrew Extein, Dustin Gramstad, Dieu Ha, Jada Lindblom, Jessica Meyers, and Jane Repass.

"This book, printed on Frankfurt creme paper with four Vandercook presses, displays Forum Capitals for the headings, Scripps College Old Style for the front and back matter and first poems, Scripps College Old Style Italic for the second poems, and a variety of other delectable fonts for the stories. The photographs ... were printed on an HP Indigo digital printer. The drawings are printed from magnesium relief etchings. The woodcuts are carved from birch plywood blocks. The binding uses avocado rind-colored cloth over boards. ... in an edition of 100 copies"--Colophon.
Contents Contents: Photos -- Woodcuts -- Stories.

El aroma de la nostalgia

2006-06-26T14:15:00.000-07:00

María Rosa Fiscal.
El aroma de la nostalgia : sabores de Durango
México, D.F. : Consejo Nacional para la Cultura y las Artes (CONACULTA), Dirección General de Culturas Populares e Indígenas, 2005.

Shields Library TX716.M4 F5 2005 Regular Loan

Nostalgic cooks

2006-05-19T15:17:00.000-07:00

Meriot, Sylvie-Anne.
Nostalgic cooks : another French paradox
Leiden ; Boston : Brill, 2006.

notes from amazon...

Book Description
Why is it that in France, a country renowned for its gastronomy, chefs tend to develop a nostalgia syndrome? Having been taught how to work in the most prestigious restaurants, they soon discover another reality in everyday restaurants or cafeterias: chefs have to cope with family constraints and are often forced to accept positions in standardized organizations that leave little room for daily inspiration. Feeling the burden of their professional commitments, these chefs are considered as having made an egotistic professional choice, both by society and the French educational system. With this in mind, their identity is distorted, regardless of possible improvements in working conditions. This book analyses vocational identities in French foodservices in their different stages and diversity, using international and inter-industry comparisons in the sociological field of professional groups.

About the Author
Sylvie-Anne Mériot, Ph.D. in Sociology (2000), EHESS Paris, is a Research Sociologist at Céreq (Centre d'études et de recherches sur les qualifications) in Marseilles, France. She has worked on several government projects, and has played an important role in various reforms, especially in the French education system.

Brewers in Hertfordshire

2006-05-19T15:13:00.000-07:00

Whitaker, Allan.
Brewers in Hertfordshire
England Univ.Herts.Press 2006

World Food Habits Bibliography

2006-04-24T15:04:00.000-07:00

Robert Dirks, Emeritus Professor of Anthropology at Illinois State University has put together The World Food Habits Bibliography

It Organizes resouces by geographical region and by these categories....
Appetite Expression
Archaeology
Bibliographies
Cannibalism
Changes
Diseases
Linguistic Studies
Classifications
Food Categories
Eating Attitudes
Ecology
Evolution
Fasting
Feasts & Festivals
Foods
Food Systems
General
Hunger & Famine
Malnutrition
Meat Eating
Mothers & Infants
Non-Human Primates
Nutritional Anthropology
Preferences
Selection
Taste
Prehistoric Diets
Social Relations
Commensality
Identities
Sharing
Symbols & Meanings
Taboos
Vegetarian Diets
American Diets
Nutritional History

Another Food and Culture Bibliography

2006-04-24T14:58:00.000-07:00

This Food and Culture Bibliography is made available by Brian Stross of the University of Texas, Austin.

Cultures of Taste/Theories of Appetite

2006-04-19T15:27:00.000-07:00

Cultures of Taste/Theories of Appetite

by Timothy Morton
New York : Palgrave Macmillan, 2004.

UC Davis English Department Professor Morton's latest book is a collection of essays that explore all aspects of food and eating in the Romantic period (1780-1830). This was a very significant period in food history when the modern "consumer" was born. Topics include fish and chips, Immanuel Kant on food, vegetarianism, cannibalism and bread fruit.

See Timothy Morton's other publications

coffee paradox

2006-04-04T09:34:00.000-07:00

The coffee paradox: global markets, commodity trade and the elusive promise of development
Benoit Daviron and Stefano Ponte.
London ; New York : Zed Books in association with the CTA ; New York : Distributed in the USA by Palgrave Macmillan, 2005.

Bovine Scourge

2006-04-04T09:32:00.000-07:00

Bovine Scourge: Meat, Tuberculosis, and Public Health, 1850-1914
Keir Waddington
Boydell and Brewer, Ltd., 2006.

The taste culture reader

2006-04-04T09:31:00.000-07:00

The taste culture reader : experiencing food and drink
Oxford ; New York : Berg, 2005.

Accounting for taste : the triumph of French cuisine

2006-04-04T09:30:00.000-07:00

Ferguson, Priscilla Parkhurst.
Accounting for taste : the triumph of French cuisine /
Chicago : The University of Chicago Press, 2004.
Shields Library TX719 .F423 2004 Regular Loan

Taste : a literary history

2006-03-08T12:23:00.000-08:00

Gigante, Denise,1965-
Taste : a literary history
New Haven : Yale University Press, c2005.

Gusto

2006-03-08T12:11:00.000-08:00

Gusto : essential writings in nineteenth-century gastronomy
edited with an introduction by Denise Gigante
with a foreword by Harold Bloom.
New York : Routlege, 2005.

Food and Identity: in the Ancient World

2006-03-08T12:09:00.000-08:00

Food and Identity: in the Ancient World
Editied by Christiano Grottanelli and Lucio Milano
Padova: S.A.R.G.O.N. Editrice e Liberria, 2004

Vegetable Roots Discourse

2006-03-08T11:57:00.000-08:00

Hong, Zichen
Vegetable Roots Discourse: Wisdom fro Ming China on the life and living: Caigentan
[Emeryville, Calif.] : Shoemaker & Hoard ; [Berkeley, Calif.] : Distributed by Publishers Group West, c2006