Filter
(found 824 products)
Book cover image
Apricot wine and stewed calf's head, melancholy medicine and ointment of roses. Welcome to the cookbook Shakespeare would have recognized. Preserving on Paper is a critical edition of three seventeenth-century receipt books-handwritten manuals that included a combination of culinary recipes, medical remedies, and household tips which documented the work of ...
Preserving on Paper: Seventeenth-Century Englishwomen's Receipt Books
Apricot wine and stewed calf's head, melancholy medicine and ointment of roses. Welcome to the cookbook Shakespeare would have recognized. Preserving on Paper is a critical edition of three seventeenth-century receipt books-handwritten manuals that included a combination of culinary recipes, medical remedies, and household tips which documented the work of women at home. Kristine Kowalchuk argues that receipt books served as a form of folk writing, where knowledge was shared and passed between generations. These texts played an important role in the history of women's writing and literacy and contributed greatly to issues of authorship, authority, and book history. Kowalchuk's revelatory interdisciplinary study offers unique insights into early modern women's writings and the original sharing economy.
https://magrudy-assets.storage.googleapis.com/9781487520038.jpg
33.96 USD

Preserving on Paper: Seventeenth-Century Englishwomen's Receipt Books

by Kristine Kowalchuk
Paperback
Book cover image
The second edition of this concise survey offers a comparative and comprehensive study of culinary cultures and food politics throughout the world, from ancient times to the present day. It examines the long history of globalization of foods as well as the political, social, and environmental implications of our changing ...
Food in World History
The second edition of this concise survey offers a comparative and comprehensive study of culinary cultures and food politics throughout the world, from ancient times to the present day. It examines the long history of globalization of foods as well as the political, social, and environmental implications of our changing relationship with food, showing how hunger and taste have been driving forces in human history. Including numerous case studies from diverse societies and periods, Food in World History explores such questions as: * What social factors have historically influenced culinary globalization? * How did early modern plantations establish patterns for modern industrial food production? * Were eighteenth-century food riots comparable to contemporary social movements around food? * Did Italian and Chinese migrant cooks sacrifice authenticity to gain social acceptance in the Americas? * Have genetically modified foods fulfilled the promises made by proponents? This new edition includes expanded discussions of gender and the family, indigeneity, and the politics of food. Expanded chapters on contemporary food systems and culinary pluralism examine debates over the concentration of corporate control over seeds and marketing, authenticity and exoticism within the culinary tourism industry, and the impact of social media on restaurants and home cooks.
https://magrudy-assets.storage.googleapis.com/9781138857056.jpg
42.46 USD

Food in World History

by Jeffrey M. Pilcher
Paperback
Book cover image
A fascinating and comprehensive introduction to the geography, culture, and history of wine that identifies the significance of this simple beverage throughout human history and today. * Uses a geographic perspective to examine the wide diversity of significant characteristics of grape varieties, growing conditions, and winemaking techniques * Describes the ...
Planet of the Grapes: A Geography of Wine
A fascinating and comprehensive introduction to the geography, culture, and history of wine that identifies the significance of this simple beverage throughout human history and today. * Uses a geographic perspective to examine the wide diversity of significant characteristics of grape varieties, growing conditions, and winemaking techniques * Describes the diffusion of wine culture from the Caucasus foothills to the rest of the world * Traces the transformation of wine (and alcohol in general) from being an essential food item widely consumed by the masses to being considered a scourge on society to being revered as a cultured commodity * Includes unique tables that simplify comparisons of wines between regions * Covers the breadth of wine geography to not only educate readers about world geography but also to provide information that can serve as an important topic in social and business settings
https://magrudy-assets.storage.googleapis.com/9781440854385.jpg
48.000000 USD

Planet of the Grapes: A Geography of Wine

by Robert Sechrist
Hardback
Book cover image
This established textbook explores how regions, and food industry, travel and hospitality companies present themselves to tourists experiencing the culture, history and ambience of a location through the food and wine it produces. It provides practical suggestions and guidelines for establishing a food-related tourism destination and business, discussing the environment, ...
Food and Wine Tourism: Integrating Food, Travel and Terroir
This established textbook explores how regions, and food industry, travel and hospitality companies present themselves to tourists experiencing the culture, history and ambience of a location through the food and wine it produces. It provides practical suggestions and guidelines for establishing a food-related tourism destination and business, discussing the environment, understanding the food tourist, supply issues, tours and tasting sessions, themed itineraries, planning and developing the tourist product, marketing and best practice strategies. It also includes numerous case studies from around the world and plentiful pedagogical features to aid student learning. The second edition: - Contains updated chapters throughout, to form a complete and current overview of food and wine tourism. - Reviews new emerging destinations, and food and wine tourism from a business perspective. - Includes new global case studies discussing aspects such as transforming an Indian area into a wine-producing region, promoting a destination through a social media campaign, chocolate tourism in Belize, planning an international food fair, and making San Francisco a food capital. - Presents successful international professionals' experiences and tips, catching trends and setting the tourism phenomenon in an even more international context. If food and wine tourism is well planned, managed and controlled, it can become a real economic resource. Suitable for students in tourism and leisure subjects, the practical application provided in this book also makes it an ideal resource for those operating in the food and wine sector.
https://magrudy-assets.storage.googleapis.com/9781786391278.jpg
56.62 USD

Food and Wine Tourism: Integrating Food, Travel and Terroir

by Erica Croce, Giovanni Perri
Paperback
Book cover image
In the late fourteenth century, the Iberian Peninsula was home to three major religions which coexisted in relative peace. Over the next two centuries, various political and social factors changed the face of Iberia dramatically. This book examines this period of dynamic change in Iberian history through the lens of ...
Food and Religious Identities in Spain, 1400-1600
In the late fourteenth century, the Iberian Peninsula was home to three major religions which coexisted in relative peace. Over the next two centuries, various political and social factors changed the face of Iberia dramatically. This book examines this period of dynamic change in Iberian history through the lens of food and its relationship to religious identity. It also provides a basis for further study of the connection between food and identities of all types. This study explores the role of food as an expression of religious identity made evident in things like fasting, feasting, ingredient choices, preparation methods and commensal relations. It considers the role of food in the formation and redefinition of religious identities throughout this period and its significance in the maintenance of ideological and physical boundaries between faiths. This is an insightful and unique look into inter-religious dynamics. It will therefore be of great interest to scholars of religious studies, early modern European history and food studies.
https://magrudy-assets.storage.googleapis.com/9780415790673.jpg
155.73 USD

Food and Religious Identities in Spain, 1400-1600

by Jillian Williams
Hardback
Book cover image
Brewing Microbiology: Current Research, Omics and Microbial Ecology
https://magrudy-assets.storage.googleapis.com/9781910190616.jpg
319.000000 USD

Brewing Microbiology: Current Research, Omics and Microbial Ecology

Paperback
Book cover image
K'Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today's culinary tourism in the area. It focuses not only on what was eaten and how it was cooked, but the people involved: who grew or ...
K'oben: 3,000 Years of the Maya Hearth
K'Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today's culinary tourism in the area. It focuses not only on what was eaten and how it was cooked, but the people involved: who grew or sourced the foods, who cooked them, who ate them. Additionally, the authors examine how Maya foodways and the people involved fit into the social system, particularly in how food is incorporated into culture, economy, and society. The authors provide a detailed literature review of hard-to-find sources including: out of print centuries old cookbooks, archaeological field notes, ethnographies and ethnohistories out of circulation and not available in English, thesis documents only available in Spanish and in university archives as well as current field research on the Maya. The more recent Maya foodways can be studied from cookbooks, ethnographies and ethnohistorical documentation. Between the two of us, we have assembled a small but representative collection of cookbooks, some self-published and rare, that were available in Merida and elsewhere in Mexico during the late 20th century. Some are quite old, and all reflect local traditional foodways. Geographically, the book concentrates on Yucatan, Tabasco and Chiapas in Mexico, but will include Pre-Classic and Classic evidence from Guatemala and El Salvador, whose foodways are influenced by Maya traditions.
https://magrudy-assets.storage.googleapis.com/9781442255258.jpg
74.97 USD

K'oben: 3,000 Years of the Maya Hearth

by Eugene N. Anderson
Hardback
Book cover image
Children have a natural curiosity towards real life procedures and being involved in cooking and all of its preparation activities has proven to stimulate young minds throughout history. By preparing simple meals together from scratch, children will naturally develop the love of good, healthy food, whilst it can also tackle ...
50 Fantastic Ideas for Exploring Food
Children have a natural curiosity towards real life procedures and being involved in cooking and all of its preparation activities has proven to stimulate young minds throughout history. By preparing simple meals together from scratch, children will naturally develop the love of good, healthy food, whilst it can also tackle the issue of fussy eaters, who are far more likely to try something they've prepared themselves. Based on Judit's sound practice as a qualified teacher and baker, having taken part in local and national conferences, she has gathered together a varied collection of activity ideas around cooking and baking from different cultures, with some added simple recipes too.
https://magrudy-assets.storage.googleapis.com/9781472922557.jpg
14.14 USD

50 Fantastic Ideas for Exploring Food

by Judit Horvath
Paperback
Book cover image
Americans imagined tea as central to their revolution. After years of colonial boycotts against the commodity, the Sons of Liberty kindled the fire of independence when they dumped tea in the Boston harbor in 1773. To reject tea as a consumer item and symbol of taxation without representation was to ...
The Trouble with Tea: The Politics of Consumption in the Eighteenth-Century Global Economy
Americans imagined tea as central to their revolution. After years of colonial boycotts against the commodity, the Sons of Liberty kindled the fire of independence when they dumped tea in the Boston harbor in 1773. To reject tea as a consumer item and symbol of taxation without representation was to reject Great Britain as master of the American economy and government. But tea played a longer and far more complicated role in American economic history than the events at Boston suggest. In The Trouble with Tea, historian Jane T. Merritt explores tea as a central component of eighteenth-century global trade and probes its connections to the politics of consumption. Arguing that tea caused trouble over the course of the eighteenth century in a number of different ways, Merritt traces the multifaceted impact of that luxury item on British imperial policy, colonial politics, and the financial structure of merchant companies. Merritt challenges the assumption among economic historians that consumer demand drove merchants to provide an ever-increasing supply of goods, thus sparking a consumer revolution in the early eighteenth century. The Trouble with Tea reveals a surprising truth: that concerns about the British political economy, coupled with the corporate machinations of the East India Company, brought an abundance of tea to Britain, causing the company to target North America as a potential market for surplus tea. American consumers only slowly habituated themselves to the beverage, aided by clever marketing and the availability of Caribbean sugar. Indeed, the revolution in consumer activity that followed came not from a proliferation of goods, but because the meaning of these goods changed. By the 1750s, British subjects at home and in America increasingly purchased and consumed tea on a daily basis; once thought a luxury, tea had become a necessity. This fascinating look at the unpredictable path of a single commodity will change the way readers look at both tea and the emergence of America.
https://magrudy-assets.storage.googleapis.com/9781421421520.jpg
48.14 USD

The Trouble with Tea: The Politics of Consumption in the Eighteenth-Century Global Economy

by Jane T. Merritt
Hardback
Book cover image
Americans imagined tea as central to their revolution. After years of colonial boycotts against the commodity, the Sons of Liberty kindled the fire of independence when they dumped tea in the Boston harbor in 1773. To reject tea as a consumer item and symbol of taxation without representation was to ...
The Trouble with Tea: The Politics of Consumption in the Eighteenth-Century Global Economy
Americans imagined tea as central to their revolution. After years of colonial boycotts against the commodity, the Sons of Liberty kindled the fire of independence when they dumped tea in the Boston harbor in 1773. To reject tea as a consumer item and symbol of taxation without representation was to reject Great Britain as master of the American economy and government. But tea played a longer and far more complicated role in American economic history than the events at Boston suggest. In The Trouble with Tea, historian Jane T. Merritt explores tea as a central component of eighteenth-century global trade and probes its connections to the politics of consumption. Arguing that tea caused trouble over the course of the eighteenth century in a number of different ways, Merritt traces the multifaceted impact of that luxury item on British imperial policy, colonial politics, and the financial structure of merchant companies. Merritt challenges the assumption among economic historians that consumer demand drove merchants to provide an ever-increasing supply of goods, thus sparking a consumer revolution in the early eighteenth century. The Trouble with Tea reveals a surprising truth: that concerns about the British political economy, coupled with the corporate machinations of the East India Company, brought an abundance of tea to Britain, causing the company to target North America as a potential market for surplus tea. American consumers only slowly habituated themselves to the beverage, aided by clever marketing and the availability of Caribbean sugar. Indeed, the revolution in consumer activity that followed came not from a proliferation of goods, but because the meaning of these goods changed. By the 1750s, British subjects at home and in America increasingly purchased and consumed tea on a daily basis; once thought a luxury, tea had become a necessity. This fascinating look at the unpredictable path of a single commodity will change the way readers look at both tea and the emergence of America.
https://magrudy-assets.storage.googleapis.com/9781421421537.jpg
24.07 USD

The Trouble with Tea: The Politics of Consumption in the Eighteenth-Century Global Economy

by Jane T. Merritt
Paperback
Book cover image
America seems presently fascinated by prison culture and the inner workings of what happens behind clinked doors. With TV shows creating binge-watchers of us all, and celebrities piquing public interest as they end up behind bars, Americans seem to enjoy a good gawk at prison life. Each year, more than ...
Prison Food in America
America seems presently fascinated by prison culture and the inner workings of what happens behind clinked doors. With TV shows creating binge-watchers of us all, and celebrities piquing public interest as they end up behind bars, Americans seem to enjoy a good gawk at prison life. Each year, more than 1.3 million visitors still trek out to Alcatraz Island, one of the most famous prisons in the world. And why shouldn't they be curious about prison? We as a nation currently incarcerate more people per capita than any other country, and our prisons are notoriously rough, violent, and overcrowded. At the same time, we love our food, take pictures of it, post it socially, and discuss our foodie favorites. Rarely do we consider the food experiences of those for whom sustenance is more difficult to obtain, particularly those incarcerated, where choice and access is severely limited. Prison food is often everything to prisoners. It is the only marker of time throughout the day. Food becomes commerce in the microeconomies behind prison walls. It is often the only source of pleasure in a monotonous routine. It creates sites of community when prisoners ban together to create recipes, but also becomes a site of discord when issues surrounding fairness and equity arise in the chow hall. Prison Food in America offers a high-level snapshot of the fare offered behind bars, its general guidelines and regulations, fascinating stories about prisoners and food, and the remarkable and varied ways food plays a role in the fabric of prison culture.
https://magrudy-assets.storage.googleapis.com/9781442253476.jpg
36.10 USD

Prison Food in America

by Erika Camplin
Hardback
Book cover image
Big Night (1996), Ratatouille (2007), and Julie and Julia (2009) are more than films about food-they serve a political purpose. In the kitchen, around the table, and in the dining room, these films use cooking and eating to explore such themes as ideological pluralism, ethnic and racial acceptance, gender equality, ...
Feasting Our Eyes: Food Films and Cultural Identity in the United States
Big Night (1996), Ratatouille (2007), and Julie and Julia (2009) are more than films about food-they serve a political purpose. In the kitchen, around the table, and in the dining room, these films use cooking and eating to explore such themes as ideological pluralism, ethnic and racial acceptance, gender equality, and class flexibility-but not as progressively as you might think. Feasting Our Eyes takes a second look at these and other modern American food films to emphasize their conventional approaches to nation, gender, race, sexuality, and social status. Devoured visually and emotionally, these films are particularly effective defenders of the status quo. Feasting Our Eyes looks at Hollywood films and independent cinema, documentaries and docufictions, from the 1990s to today and frankly assesses their commitment to racial diversity, tolerance, and liberal political ideas. Laura Lindenfeld and Fabio Parasecoli find women and people of color continue to be treated as objects of consumption even in these modern works and, despite their progressive veneer, American food films often mask a conservative politics that makes commercial success more likely. A major force in mainstream entertainment, American food films shape our sense of who belongs, who has a voice, and who has opportunities in American society. They facilitate the virtual consumption of traditional notions of identity and citizenship, reworking and reinforcing ingrained ideas of power.
https://magrudy-assets.storage.googleapis.com/9780231172516.jpg
39.57 USD

Feasting Our Eyes: Food Films and Cultural Identity in the United States

by Fabio Parasecoli, Laura Lindenfeld
Paperback
Book cover image
A Geography of Digestion is a highly original exploration of the legacy of the Kellogg Company, one of America's most enduring and storied food enterprises. In the late nineteenth century, company founder John H. Kellogg was experimenting with state-of-the-art advances in nutritional and medical science at his Battle Creek Sanitarium. ...
A Geography of Digestion: Biotechnology and the Kellogg Cereal Enterprise
A Geography of Digestion is a highly original exploration of the legacy of the Kellogg Company, one of America's most enduring and storied food enterprises. In the late nineteenth century, company founder John H. Kellogg was experimenting with state-of-the-art advances in nutritional and medical science at his Battle Creek Sanitarium. Believing that good health depended on digesting the right foods in the right way, Kellogg thought that proper digestion could not happen without improved technologies, including innovations in food-processing machinery, urban sewer infrastructure, and agricultural production that changed the way Americans consumed and assimilated food. Asking his readers to think about mapping the processes and locations of digestion, Nicholas Bauch moves outward from the stomach to the sanitarium and through the landscape, clarifying the relationship between food, body, and environment at a crucial moment in the emergence of American health food sensibilities.
https://magrudy-assets.storage.googleapis.com/9780520285798.jpg
85.000000 USD

A Geography of Digestion: Biotechnology and the Kellogg Cereal Enterprise

by Nicholas Bauch
Hardback
Book cover image
Volume 22 explores the complex relationships between gender and food in a variety of locations and time periods using a range of research methods. Authors show that gender inequality and men's dominance are implicit or explicit, and that in times of both stability and change, the burden of many if ...
Gender and Food: From Production to Consumption and After
Volume 22 explores the complex relationships between gender and food in a variety of locations and time periods using a range of research methods. Authors show that gender inequality and men's dominance are implicit or explicit, and that in times of both stability and change, the burden of many if not most aspects of food production and provisioning falls upon women and is an integral part of the care work they perform. Food is shown to be related to societal structures of power, resources and labor markets, as well as households, bodies and emotions. Health, well-being and sustainability emerge as major tropes in the economic and geographic north and south from the arctic to the equator and places between. Western cultural trends regarding specialized diets as they relate to health and illness are examined from a gender lens as is children's nutrition worldwide. Gender inequality as it affects the struggle for access to land, the affordability of food, and its nutritional value is identified as a major social policy issue.
https://magrudy-assets.storage.googleapis.com/9781786350541.jpg
144.950000 USD

Gender and Food: From Production to Consumption and After

Hardback
Book cover image
Russia is famous for its vodka, and its culture of extreme intoxication. But just as vodka is central to the lives of many Russians, it is also central to understanding Russian history and politics. In Vodka Politics, Mark Lawrence Schrad argues that debilitating societal alcoholism is not hard-wired into Russians' ...
Vodka Politics: Alcohol, Autocracy, and the Secret History of the Russian State
Russia is famous for its vodka, and its culture of extreme intoxication. But just as vodka is central to the lives of many Russians, it is also central to understanding Russian history and politics. In Vodka Politics, Mark Lawrence Schrad argues that debilitating societal alcoholism is not hard-wired into Russians' genetic code, but rather their autocratic political system, which has long wielded vodka as a tool of statecraft. Through a series of historical investigations stretching from Ivan the Terrible through Vladimir Putin, Vodka Politics presents the secret history of the Russian state itself-a history that is drenched in liquor. Scrutinizing (rather than dismissing) the role of alcohol in Russian politics yields a more nuanced understanding of Russian history itself: from palace intrigues under the tsars to the drunken antics of Soviet and post-Soviet leadership, vodka is there in abundance. Beyond vivid anecdotes, Schrad scours original documents and archival evidence to answer provocative historical questions. How have Russia's rulers used alcohol to solidify their autocratic rule? What role did alcohol play in tsarist coups? Was Nicholas II's ill-fated prohibition a catalyst for the Bolshevik Revolution? Could the Soviet Union have become a world power without liquor? How did vodka politics contribute to the collapse of both communism and public health in the 1990s? How can the Kremlin overcome vodka's hurdles to produce greater social well-being, prosperity, and democracy into the future? Viewing Russian history through the bottom of the vodka bottle helps us to understand why the liquor question remains important to Russian high politics even today-almost a century after the issue had been put to bed in most every other modern state. Indeed, recognizing and confronting vodka's devastating political legacies may be the greatest political challenge for this generation of Russia's leadership, as well as the next.
https://magrudy-assets.storage.googleapis.com/9780190468811.jpg
17.5600000 USD

Vodka Politics: Alcohol, Autocracy, and the Secret History of the Russian State

by Mark Lawrence Schrad
Paperback
Book cover image
In 2013 'traditional Japanese dietary culture' (washoku) was added to UNESCO's Intangible Cultural Heritage list. Washoku's predecessor was 'national people's cuisine', an attempt during the Second World War to create a uniform diet for all citizens. Japan's Cuisines reveals the diversity of Japanese cuisine and explains how Japan's modern food ...
Japan's Cuisines: Food, Place and Identity
In 2013 'traditional Japanese dietary culture' (washoku) was added to UNESCO's Intangible Cultural Heritage list. Washoku's predecessor was 'national people's cuisine', an attempt during the Second World War to create a uniform diet for all citizens. Japan's Cuisines reveals the diversity of Japanese cuisine and explains how Japan's modern food culture arose through the direction of private and public institutions. Readers will discover how tea came to be portrayed as the origin of Japanese cuisine, how lunch became a gourmet meal and how regions on Japan's periphery are reasserting their distinct food cultures. This is a fascinating book that reveals how the cuisine from the land of the rising sun shapes national, local and personal identity.
https://magrudy-assets.storage.googleapis.com/9781780236438.jpg
40.50 USD

Japan's Cuisines: Food, Place and Identity

by Eric C. Rath
Hardback
Book cover image
Join the revolution! From the fitness and nutrition guru who transformed the diets of Beyonce, Jay-Z and Pharrell Williams comes practical advice and tools for switching to a plant-based lifestyle. Includes more than 65 healthy and delicious vegan recipes to help transform your life and body in just 22 days.If ...
The 22-Day Revolution: The Plant-Based Programme That Will Transform Your Body, Reset Your Habits, and Change Your Life
Join the revolution! From the fitness and nutrition guru who transformed the diets of Beyonce, Jay-Z and Pharrell Williams comes practical advice and tools for switching to a plant-based lifestyle. Includes more than 65 healthy and delicious vegan recipes to help transform your life and body in just 22 days.If you want lose weight, if you want to be fitter and stronger than ever before, The 22-Day Revolution is the answer. Founded on the principle that it takes 21 days to make or break a habit - 'with 22 Days, you've found the way', as Jay-Z puts it - The 22-Day Revolution is an accessible plan for anyone seeking a healthier lifestyle, to lose weight, or to reverse serious health concerns. The benefits of a vegan diet cannot be overstated, it has been proven to help prevent cancer, lower cholesterol levels, reduce the risk of heart disease, decrease blood pressure, and even reverse diabetes.As one of today's most sought after health experts, exercise physiologist Marco Borges has spent years helping his exclusive list of high profile clients permanently change their lives and bodies through his innovative methods. Clients from Beyonce, Jay-Z, Jennifer Lopez, Kanye West, and Pharrell Williams, to Gloria Estefan, Gwen Stefani, and Shakira have all turned to him for his expertise. Now, for the first time, he unveils his coveted and revolutionary manifesto, featuring the comprehensive fundamentals of starting a plant-based diet.Inside, you'll find motivating strategies, benefits and tips for staying the course, delicious recipes, and a detailed 22-day meal plan. With this program, you will lead a healthier, more energetic and productive life - helping you to live the life you want, not just the one you have.
https://magrudy-assets.storage.googleapis.com/9781473618473.jpg
14.14 USD

The 22-Day Revolution: The Plant-Based Programme That Will Transform Your Body, Reset Your Habits, and Change Your Life

by Marco Borges
Paperback
Book cover image
Food tourism is a topic of increasing importance for many destinations. Seen as a means to potentially attract tourists and differentiate destinations and attractions by means of the association with particular products and cuisines, food is also regarded as an opportunity to generate added value from tourism through local agricultural ...
Food Tourism and Regional Development: Networks, Products and Trajectories
Food tourism is a topic of increasing importance for many destinations. Seen as a means to potentially attract tourists and differentiate destinations and attractions by means of the association with particular products and cuisines, food is also regarded as an opportunity to generate added value from tourism through local agricultural systems and supply chains and the local food system. From a regional development perspective this book goes beyond culinary tourism to also look at some of the ways in which the interrelationships between food and tourism contribute to the economic, environmental and social wellbeing of destinations, communities and producers. It examines the way in which tourism and food can mutually add value for each other from the fork to the plate and beyond. Looking at products, e.g. cheese, craft beer, noodles, wine; attractions, restaurants and events; and diverse regional examples, e.g. Champagne, Hong Kong, Jamaica, Margaret River, southern Sweden, and Tuscany; the title highlights how clustering, networking and the cultural economy of food and tourism and foodscapes adds value for regions. Despite the attention given to food, wine and culinary tourism no book has previously directly focused on the contribution of food and tourism in regional development. This international collection has contributors and examples from almost every continent and provides a comprehensive account of the various intersections between food tourism and regional development. This timely and significant volume will inform future food and tourism development as well as regional development more widely and will be valuable reading for a range of disciplines including tourism, development studies, food and culinary studies, regional studies, geography and environmental studies.
https://magrudy-assets.storage.googleapis.com/9781138912922.jpg
155.73 USD

Food Tourism and Regional Development: Networks, Products and Trajectories

Hardback
Book cover image
Embedded in the quest for ways to preserve and promote heritage of any kind and, in particular, food heritage, is an appreciation or a sense of an impending loss of a particular way of life - knowledge, skills set, traditions -- deemed vital to the survival of a culture or ...
Urban Foodways and Communication: Ethnographic Studies in Intangible Cultural Food Heritages Around the World
Embedded in the quest for ways to preserve and promote heritage of any kind and, in particular, food heritage, is an appreciation or a sense of an impending loss of a particular way of life - knowledge, skills set, traditions -- deemed vital to the survival of a culture or community. Foodways places the production, procurement, preparation and sharing or consumption of food at an intersection among culture, tradition, and history. Thus, foodways is an important material and symbolic marker of identity, race and ethnicity, gender, class, ideology and social relations. Urban Foodways and Communication seeks to enrich our understanding of unique foodways in urban settings around the world as forms of intangible cultural heritage. Each ethnographic case study focuses its analysis on how the featured foodways manifests itself symbolically through and in communication. The book helps advance our knowledge of urban food heritages in order to contribute to their appreciation, preservation, and promotion.
https://magrudy-assets.storage.googleapis.com/9781442266421.jpg
92.02 USD

Urban Foodways and Communication: Ethnographic Studies in Intangible Cultural Food Heritages Around the World

Hardback
Book cover image
If we want to improve the treatment of animals, Dominique Lestel argues, we must acknowledge our evolutionary impulse to eat them and we must expand our worldview to see how others consume meat ethically and sustainably. The position of vegans and vegetarians is unrealistic and exclusionary. Eat This Book calls ...
Eat This Book: A Carnivore's Manifesto
If we want to improve the treatment of animals, Dominique Lestel argues, we must acknowledge our evolutionary impulse to eat them and we must expand our worldview to see how others consume meat ethically and sustainably. The position of vegans and vegetarians is unrealistic and exclusionary. Eat This Book calls at once for a renewed and vigorous defense of animal rights and a more open approach to meat eating that turns us into responsible carnivores. Lestel skillfully synthesizes Western philosophical views on the moral status of animals and holistic cosmologies that recognize human-animal reciprocity. He shows that the carnivore's position is more coherently ethical than vegetarianism, which isolates humans from the world by treating cruelty, violence, and conflicting interests as phenomena outside of life. Describing how meat eaters assume completely-which is to say, metabolically-their animal status, Lestel opens our eyes to the vital relation between carnivores and animals and carnivores' genuine appreciation of animals' life-sustaining flesh. He vehemently condemns factory farming and the terrible footprint of industrial meat eating. His goal is to recreate a kinship between humans and animals that reminds us of what it means to be tied to the world.
https://magrudy-assets.storage.googleapis.com/9780231172974.jpg
14.3600000 USD

Eat This Book: A Carnivore's Manifesto

by Dominique Lestel
Paperback
Book cover image
In the second sentence of Don Quixote, Cervantes describes the diet of the protagonist, Alonso Quijano: A stew made of more beef than mutton, cold salad on most nights, abstinence eggs on Saturdays, lentils on Fridays, and an additional squab on Sundays. Through an inventive and original engagement with this ...
Food Matters: Alonso Quijano's Diet and the Discourse of Food in Early Modern Spain
In the second sentence of Don Quixote, Cervantes describes the diet of the protagonist, Alonso Quijano: A stew made of more beef than mutton, cold salad on most nights, abstinence eggs on Saturdays, lentils on Fridays, and an additional squab on Sundays. Through an inventive and original engagement with this text, Carolyn A. Nadeau explores the shifts in Spain's cultural and gastronomic history. Using cooking manuals, novels, poems, dietary treatises, and other texts, she brings to light the figurative significance of foodstuffs and culinary practices in early modern Spain. Drawing on the work of Pierre Bourdieu and Stephen Mennell, Food Matters reveals patterns of interdependence as observed, for example, in how Muslim and Jewish aversion to pork fired Spain's passion for ham, what happened when New World foodstuffs entered into Old World kitchens, and how food and sexual urges that so often came together, regardless of class, ethnicity, or gender, construct moments of communal celebration. This mouth-watering tour of the discourses of food in early modern Spain is complemented by an appendix that features forty-seven recipes drawn from contemporary sources.
https://magrudy-assets.storage.googleapis.com/9781442637306.jpg
53.79 USD

Food Matters: Alonso Quijano's Diet and the Discourse of Food in Early Modern Spain

by Carolyn A. Nadeau
Hardback
Book cover image
In this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a vast range of sources, he charts how emerging technologies as well as an influx of new flavors and ...
The Culture of Food in England, 1200-1500
In this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a vast range of sources, he charts how emerging technologies as well as an influx of new flavors and trends from abroad had an impact on eating habits across the social spectrum. From the pauper's bowl to elite tables, from early fad diets to the perceived moral superiority of certain foods, and from regional folk remedies to luxuries such as lampreys, Woolgar illuminates desire, necessity, daily rituals, and pleasure across four centuries.
https://magrudy-assets.storage.googleapis.com/9780300181913.jpg
42.47 USD

The Culture of Food in England, 1200-1500

by C. M. Woolgar
Hardback
Book cover image
Ohio's Craft Beers celebrates the variety of craft brewing in Ohio, offers appreciations of its quality, and reports on the renaissance of the brewer's art throughout the Buckeye State. Beautifully illustrated with color photographs, the book takes readers on a tour of more than 40 of Ohio's larger and more ...
Ohio's Craft Beers: Discovering the Variety, Enjoying the Quality, Relishing the Experience
Ohio's Craft Beers celebrates the variety of craft brewing in Ohio, offers appreciations of its quality, and reports on the renaissance of the brewer's art throughout the Buckeye State. Beautifully illustrated with color photographs, the book takes readers on a tour of more than 40 of Ohio's larger and more influential breweries and provides detailed descriptions of most of the others. Author and photographer Paul L. Gaston visited all of the featured breweries, talked to the owners and brewers, and tasted their beers, while photographing the pubs, brews, and customers. A generous sampler of the state's prime estinations for fans of good beer, Ohio's Craft Beers offers fascinating perspectives on brewing, regional history, and the distinctive cultures of a rapidly growing but highly principled industry. With Ohio's Craft Beers as your guide, you can sip an amber ale on the front porch of Mt. Carmel in suburban Cincinnati, make your way to the industrial chic of Warped Wing in Dayton, enjoy the historic ambience of Portsmouth, and still find exceptional beers in the more utilitarian settings of MadTree in Cincinnati, Actual in Columbus, or Hoppin' Frog in Akron. And in Willoughby you can return to the days of interurban travel while enjoying a full menu and creative brews at Willoughby Brewing Co. Above all, beer is about community. Brewers enjoy their craft, and craft beer drinkers enjoy meeting other craft beer drinkers. Put a copy of this book under your arm, make an excursion, walk in with a thirst, and toast your new friends with Ohio's Craft Beers.
https://magrudy-assets.storage.googleapis.com/9781606352755.jpg
15.1600000 USD
Paperback
Book cover image
Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this ...
101 Things I Learned in Culinary School
Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession. The book will feature a wide range of illustrated lessons, from how to properly hold a knife...to the history of food...from food preparation and presentation...to restaurant hospitality and management, and much more. The book will be presented in the distinctive and highly-attractive packaged style of 101 THINGS I LEARNED IN ARCHITECTURE SCHOOL, and will be the perfect gift for anyone who is thinking about entering culinary school, is already enrolled, or even just the casual chef.
https://magrudy-assets.storage.googleapis.com/9780446550307.jpg
12.8000000 USD

101 Things I Learned in Culinary School

by Louis Eguaras, Matthew Frederick
Hardback
Book cover image
In DRINKING IN AMERICA, best-selling author and historian Susan Cheever chronicles the many stages to our national love affair with booze, taking a long, thoughtful look at the way alcohol has permeated and affected our nation's history from the drunkenness of George Washington to the current effect of alcohol abuse ...
Drinking in America: Our Secret History
In DRINKING IN AMERICA, best-selling author and historian Susan Cheever chronicles the many stages to our national love affair with booze, taking a long, thoughtful look at the way alcohol has permeated and affected our nation's history from the drunkenness of George Washington to the current effect of alcohol abuse American health care. Drinking is a cherished American custom--a way to celebrate and a way to grieve and a way to take the edge off. But where is the line between a good time and a whirlwind of destruction, between a few glasses of wine and the kind of alcoholism that leads to violence of the body and of the soul. Both a lively history and unflinching cultural investigation, DRINKING IN AMERICA unveils our torrid affair with alcohol, asking: When are we going to wake up and smell the whiskey?
https://magrudy-assets.storage.googleapis.com/9781455513871.jpg
22.4000000 USD

Drinking in America: Our Secret History

by Susan Cheever
Hardback
Book cover image
As nutrition, food is essential, but in today's world of excess, a good portion of the world has taken food beyond its functional definition to fine art status. From celebrity chefs to amateur food bloggers, individuals take ownership of the food they eat as a creative expression of personality, heritage, ...
American Foodie: Taste, Art, and the Cultural Revolution
As nutrition, food is essential, but in today's world of excess, a good portion of the world has taken food beyond its functional definition to fine art status. From celebrity chefs to amateur food bloggers, individuals take ownership of the food they eat as a creative expression of personality, heritage, and ingenuity. Dwight Furrow examines the contemporary fascination with food and culinary arts not only as global spectacle, but also as an expression of control, authenticity, and playful creation for individuals in a homogenized, and increasingly public, world.
https://magrudy-assets.storage.googleapis.com/9781442249295.jpg
35.32 USD

American Foodie: Taste, Art, and the Cultural Revolution

by Dwight Furrow
Hardback
Book cover image
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition ...
Garde Manger: The Art and Craft of the Cold Kitchen
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sauteing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pates, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
https://magrudy-assets.storage.googleapis.com/9780470587805.jpg
60.0000000 USD

Garde Manger: The Art and Craft of the Cold Kitchen

by The Culinary Institute of America (CIA)
Hardback
Book cover image
Throughout American history, ingestion (eating) has functioned as a metaphor for interpreting and imagining this society and its political systems. Discussions of American freedom itself are pervaded with ingestive metaphors of choice (what to put in) and control (what to keep out). From the country's founders to the abolitionists to ...
Dangerous Digestion: The Politics of American Dietary Advice
Throughout American history, ingestion (eating) has functioned as a metaphor for interpreting and imagining this society and its political systems. Discussions of American freedom itself are pervaded with ingestive metaphors of choice (what to put in) and control (what to keep out). From the country's founders to the abolitionists to the social activists of today, those seeking to form and reform American society have cast their social-change goals in ingestive terms of choice and control. But they have realized their metaphors in concrete terms as well, purveying specific advice to the public about what to eat or not. These conversations about social change as eating reflect American ideals of freedom, purity, and virtue. Drawing on social and political history as well as the history of science and popular culture, Dangerous Digestion examines how American ideas about dietary reform mirror broader thinking about social reform. Inspired by new scientific studies of the human body as a metabiome-a collaboration of species rather than an isolated, intact, protected, and bounded individual-E. Melanie DuPuis invokes a new metaphor-digestion-to reimagine the American body politic, opening social transformations to ideas of mixing, fermentation, and collaboration. In doing so, the author explores how social activists can rethink politics as inclusive processes that involve the inherently risky mixing of cultures, standpoints, and ideas.
https://magrudy-assets.storage.googleapis.com/9780520287488.jpg
39.57 USD

Dangerous Digestion: The Politics of American Dietary Advice

by E. Melanie DuPuis
Paperback
Book cover image
Throughout American history, ingestion (eating) has functioned as a metaphor for interpreting and imagining this society and its political systems. Discussions of American freedom itself are pervaded with ingestive metaphors of choice (what to put in) and control (what to keep out). From the country's founders to the abolitionists to ...
Dangerous Digestion: The Politics of American Dietary Advice
Throughout American history, ingestion (eating) has functioned as a metaphor for interpreting and imagining this society and its political systems. Discussions of American freedom itself are pervaded with ingestive metaphors of choice (what to put in) and control (what to keep out). From the country's founders to the abolitionists to the social activists of today, those seeking to form and reform American society have cast their social-change goals in ingestive terms of choice and control. But they have realized their metaphors in concrete terms as well, purveying specific advice to the public about what to eat or not. These conversations about social change as eating reflect American ideals of freedom, purity, and virtue. Drawing on social and political history as well as the history of science and popular culture, Dangerous Digestion examines how American ideas about dietary reform mirror broader thinking about social reform. Inspired by new scientific studies of the human body as a metabiome-a collaboration of species rather than an isolated, intact, protected, and bounded individual-E. Melanie DuPuis invokes a new metaphor-digestion-to reimagine the American body politic, opening social transformations to ideas of mixing, fermentation, and collaboration. In doing so, the author explores how social activists can rethink politics as inclusive processes that involve the inherently risky mixing of cultures, standpoints, and ideas.
https://magrudy-assets.storage.googleapis.com/9780520275478.jpg
85.000000 USD

Dangerous Digestion: The Politics of American Dietary Advice

by E. Melanie DuPuis
Hardback
Book cover image
Zero Waste Home is the ultimate guide to simplified, sustainable living from Bea Johnson, author of the popular blog of the same name. Bea Johnson transformed her family's health, finances, and relationships for the better by reducing their waste to an astonishing half litre per year. It's all down to ...
Zero Waste Home: The Ultimate Guide to Simplifying Your Life
Zero Waste Home is the ultimate guide to simplified, sustainable living from Bea Johnson, author of the popular blog of the same name. Bea Johnson transformed her family's health, finances, and relationships for the better by reducing their waste to an astonishing half litre per year. It's all down to the 5 Rs: Refuse, Reduce, Reuse, Recycle, Rot (and only in that order!). Zero Waste Home shows how these key principles can be applied to every area of your house from the kitchen to the kids' room, and it's packed with easy tips for all of us: from buying in bulk and clever meal planning to simply refusing unwanted freebies and using your plants as air fresheners. Bea Johnson shows, by inspiring example, what green living looks like and offers a practical, step-by-step guide to diminishing your environmental footprint and improving your life. 'Bea Johnson is a guru of zero-waste living. The book is precise ...simple yet deep. It doesn't preach.' Sunday Times 'Johnson is an incredible advocate for her lifestyle ...refreshingly honest.' Metro 'Chic, charming, stylish' Red
https://magrudy-assets.storage.googleapis.com/9780141981765.jpg
14.14 USD

Zero Waste Home: The Ultimate Guide to Simplifying Your Life

by Bea Johnson
Paperback
Page 1 of 28