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Food Culture and Literary Imagination in Early Modern Italy
As the long sixteenth century came to a close, new positive ideas of gusto/ taste opened a rich counter vision of food and taste where material practice, sensory perceptions and imagination contended with traditional social values, morality, and dietetic/medical discourse. Exploring the complex and evocative ways the early modern Italian culture of food was imagined in the literature of the time, Food Culture and the Literary Imagination in Early Modern Italy reveals that while a moral and disciplinary vision tried to control the discourse on food and eating in medical and dietetic treatises of the sixteenth century and prescriptive literature, a wide range of literary works contributed to a revolution in eating and taste. In the process long held visions of food and eating, as related to social order and hierarchy, medicine, sexuality and gender, religion and morality, pleasure and the senses, were questioned, tested and overturned, and eating and its pleasures would never be the same.
eBook
Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence
Women across the Caribbean have been writing, reading, and
exchanging cookbooks since at least the turn of the nineteenth
century. These cookbooks are about much more than cooking. Through
cookbooks, Caribbean women, and a few men, have shaped, embedded,
and contested colonial and domestic orders, delineated the contours
of independent national cultures, and transformed tastes for
independence into flavors of domestic autonomy. Culinary
Colonialism, Caribbean Cookbooks, and Recipes for National
Independence integrates new documents into the Caribbean
archive and presents them in a rare pan-Caribbean perspective. The
first book-length consideration of Caribbean cookbooks,
Culinary Colonialism joins a growing body of work in
Caribbean studies and food studies that considers the intersections
of food writing, race, class, gender, and nationality. A selection
of recipes, culled from the archive that Culinary
Colonialism assembles, allows readers to savor the confluence
of culinary traditions and local specifications that connect and
distinguish national cuisines in the Caribbean.
eBook
The food and folklore reader
\"The first comprehensive introduction to folklore methods and concepts relevant to food. Mapping the study of food through key sources in folkloristics, the forty readings span the entire discipline: from seminal works on identity and aesthetics, to innovative scholarship on contemporary food issues such as food security and culinary tourism.\" --Cover.
Book
The multiple ontologies of freshness in the UK and Portuguese agri-food sectors
This paper adopts a material-semiotic approach to explore the multiple ontologies of \"freshness\" as a quality of food. The analysis is based on fieldwork in the UK and Portugal, with particular emphasis on fish, poultry, and fruit and vegetables. Using evidence from archival research, ethnographic observation and interviews with food businesses (including major retailers and their suppliers) plus qualitative household-level research with consumers, the paper unsettles the conventional view of freshness as a single, stable quality of food. Rather than approaching the multiplicity of freshness as a series of social constructions (different perspectives on essentially the same thing), we identify its multiple ontologies. The analysis explores their enactment as uniform and consistent, local and seasonal, natural and authentic, and sentient and lively. The paper traces the effects of these enactments across the food system, drawing out the significance of our approach for current and future geographical studies of food.
Journal Article
Resilient Kitchens
Immigrants have left their mark on the great melting pot of
American cuisine, and they have continued working hard to keep
America's kitchens running, even during times of crisis like the
COVID-19 pandemic. For some immigrant cooks, the pandemic brought
home the lack of protection for essential workers in the American
food system. For others, cooking was a way of reconnecting with
homelands they could not visit during periods of lockdown.
Resilient Kitchens: American Immigrant Cooking in a Time of
Crisis is a stimulating collection of essays about the lives
of immigrants in the United States before and during the COVID-19
pandemic, told through the lens of food. It includes a vibrant mix
of perspectives from professional food writers, restaurateurs,
scholars, and activists, whose stories range from emotional
reflections on hardship, loss, and resilience to journalistic
investigations of racism in the American food system. Each
contribution is accompanied by a recipe of special importance to
the author, giving readers a taste of cuisines from around the
world. Every essay is accompanied by gorgeous food photography, the
authors' snapshots of pandemic life, and hand-drawn illustrations
by Filipino American artist Angelo Dolojan.
eBook
Reconstructing obesity
In the crowded and busy arena of obesity and fat studies, there is a lack of attention to the lived experiences of people, how and why they eat what they do, and how people in cross-cultural settings understand risk, health, and bodies. This volume addresses the lacuna by drawing on ethnographic methods and analytical emic explorations in order to consider the impact of cultural difference, embodiment, and local knowledge on understanding obesity. It is through this reconstruction of how obesity and fatness are studied and understood that a new discussion will be introduced and a new set of analytical explorations about obesity research and the effectiveness of obesity interventions will be established.
eBook