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Disruptive Voices and the Singularity of Histories
Histories of Anthropology Annual presents diverse perspectives on the discipline's history within a global context, with a goal of increasing awareness and use of historical approaches in teaching, learning, and conducting anthropology. The series includes critical, comparative, analytical, and narrative studies involving all aspects and subfields of anthropology. Volume 13, Disruptive Voices and the Singularity of Histories, explores the interplay of identities and scholarship through the history of anthropology, with a special section examining fieldwork predecessors and indigenous communities in Native North America. Individual contributions explore the complexity of women's history, indi...
Shabbat Shalom
A delightful children's story based around the Jewish festival of Hannukah.
On the Chocolate Trail
Take a delectable journey through the religious history of chocolate—a real treat! In this new and updated second edition, explore the surprising Jewish and other religious connections to chocolate in this gastronomic and historical adventure through cultures, countries, centuries and convictions. Rabbi Deborah Prinz draws from her world travels on the trail of chocolate to enchant chocolate lovers of all backgrounds as she unravels religious connections in the early chocolate trade and shows how Jewish and other religious values infuse chocolate today. With mouth-watering recipes, a glossary of chocolaty terms, tips for buying luscious, ethically produced chocolate, a list of sweet chocol...
Cured, Smoked, and Fermented
Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.
Cuisine and Empire
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Yiddishe Mamas
The Jewish mother feels her job isn't done even after death. You're never too dead to be a Jewish mother." --Mallory Lewis, daughter of Shari Lewis * What do Steven Spielberg, Woody Allen, Barbra Streisand, Jon Stewart, Bette Midler, and Natalie Portman have in common with this book? A Jewish mother. Is there such a thing as a Jewish mother? And if so, who is she? For the first time, best-selling Jewish author and humorist Marnie Winston-Macauley examines all aspects of the Jewish mother. Chronicling biblical Jewish mothers to modern-day Yentls, she creates a compendium using celebrity interviews, anecdotes, humor, and scholarly sources to answer these questions with truth and humor. * Contributors to the book range from Dr. Ruth Gruber and Rabbi Bonnie Koppel to Jackie Mason, Amy Borkowsky, John Stossel, Lainie Kazan, and more. * "The definitive source on Jewish mothers." --Eileen Warshaw, Ph.D., executive director of the Jewish Heritage Center of the Southwest
Fear of Food
An “entertaining and enlightening” history of the scares, scams, and pseudoscience that have made food a source of anxiety in America (The Boston Globe). Are eggs the perfect protein, or cholesterol bombs? Is red wine good for my heart, or bad for my liver? Will pesticides and processed foods kill me? In this book, food historian Harvey Levenstein encourages us to take a deep breath, and reveals the people and vested interests who have created and exploited so many worries surrounding the subject of what we eat. He tells of the prominent scientists who first warned about deadly germs and poisons, and those who charged that processing foods robs them of life-giving vitamins and minerals. ...
Routledge International Handbook of Food Studies
Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and students are rushing into classes and formal degree programs focused on food. Introduced by the editor and including original articles by over thirty leading food scholars from around the world, the Routledge International Handbook of Food Studies offers students, scholars and all those interested in food-related research a one-stop, easy-to-use reference guide. Each article includes a brief history of food research within...
A History of Food in Literature
When novels, plays and poems refer to food, they are often doing much more than we might think. Recent critical thinking suggests that depictions of food in literary works can help to explain the complex relationship between the body, subjectivity and social structures. A History of Food in Literature provides a clear and comprehensive overview of significant episodes of food and its consumption in major canonical literary works from the medieval period to the twenty-first century. This volume contextualises these works with reference to pertinent historical and cultural materials such as cookery books, diaries and guides to good health, in order to engage with the critical debate on food and literature and how ideas of food have developed over the centuries. Organised chronologically and examining certain key writers from every period, including Chaucer, Shakespeare, Austen and Dickens, this book's enlightening critical analysis makes it relevant for anyone interested in the study of food and literature.
The Sacred Table
The Sacred Table: Creating a Jewish Food Ethic is an anthology of diverse essays on Jewish dietary practices. This volume presents the challenge of navigating through choices about eating, while seeking to create a rich dialogue about the intersection of Judaism and food. The definition of Kashrut, the historic Jewish approach to eating, is explored, broadened and in some cases, argued with, in these essays. Kashrut is viewed not only as a ritual practice, but also as a multifaceted Jewish relationship with food and its production, integrating values such as ethics, community, and spirituality into our dietary practice. The questions considered in The Sacred Table are broad reaching. Does Ka...
