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"Kookkunst."
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Food and Cultural Studies
What and how we eat are two of the most persistent choices we face in everyday life. Whatever we decide on though, and however mundane our decisions may seem, they will be inscribed with information both about ourselves and about our positions in the world around us. Yet, food has only recently become a significant and coherent area of inquiry for cultural studies and the social sciences. Food and Cultural Studies re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as diverse as food and nation, the gendering of eating in, the phenomenon of TV chefs, the ethics of vegetarianism and food, risk and moral panics.
1. Food-Cultural Studies: Three paradigms 2. The Raw and the Cooked 3. Food, Bodies and Etiquette 4. Consumption and Taste 5. The National Diet 6. The Global Kitchen 7. Shopping for Food 8. Eating In 9. Eating Out 10. Food Writing 11. Television Chefs 12. Food Ethics and Anxieties
eBook
The French Laundry cookbook
\"Thomas Keller, chef/proprietor of the French Laundry in the Napa Valley is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.\"--BOOK JACKET. \"From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monte to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and photography, one of America's great restaurants, its great chef, and the food that makes both unique.\"--Jacket.
Book
Sufism in an Age of Transition
Based on heretofore unexplored sources, this book offers a comprehensive study of the life, work, thought and influence of the eponym of one of the earliest Sufi ṭarīqa lineages, Abū 'Umar al-Suhrawardī (d. 632/1234).
eBook
Food in Ancient Judah
First published in 2013. The study of food in the Hebrew Bible and Syro-Palestinian archaeology has tended to focus on kosher dietary laws, the sacrificial system, and feasting in elite contexts. More everyday ritual and practice - the preparation of food in the home - has been overlooked. Food in Ancient Judah explores both the archaeological remains and ancient Near Eastern sources to see what they reveal about the domestic gastronomical daily life of ancient Judahites within the narratives of the Hebrew Bible. Beyond the findings, the methodology of the study is in itself innovative. Biblical passages that deal with domestic food preparation are translated and analysed. Archaeological findings and relevant secondary resources are then applied to inform these passages. Food in Ancient Judah reflects both the shift towards the study of everyday life in biblical studies and archaeology and the huge expansion of interest in food history - it will be of interest to scholars in all these fields
eBook
Food Culture in Belgium
Belgian food and drink, often overshadowed by the those of powerhouse neighbors France and Germany, receive much deserved attention in this thorough overview, the most comprehensive available in English. Belgian waffles, chocolate, and beer are renowned, but Food Culture in Belgium opens up the entire food culture spectrum and reveals Belgian food habits today and yesterday. Students and food mavens learn about the question of Belgianness in discussions of the foodways of distinct regions of Flanders, Wallonia, and Brussels. Packed with daily life insight, consumption statistics, and trends gathered from the culinary community on the Web, this is the ultimate source for discovering what has been called the best-kept culinary secret in Europe. Scholliers thoroughly covers the essential information in the topical chapters on history, major foods and ingredients, cooking, typical meals, special occasions, eating out, and diet and health. He is keen to illuminate how Belgium's unique food culture has developed through time. Before independence in 1830, Belgian regions had been part of the Celtic, Roman, Spanish, Austrian, French, Dutch, and German empires, and Belgium's central location has meant that it has long been a trade center for food products. Today, Brussels is the European Union administrative center and a cosmopolitan dining destination. Readers learn about the ingredients, techniques, and dishes that Belgium gave to the world, such as pommes frites, endive, and beer dishes. A timeline, glossary, selected bibliography, resource guide with websites and films, recipes, and photos complement the essays.
eBook
history and culture of Japanese food
Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.
eBook
Annals of the Caliphs' Kitchens
This English translation of al-Warraq's tenth-century cookbook offers a unique glimpse into the culinary culture of medieval Islam. Hundreds of recipes, anecdotes, and poems, with an extensive Introduction, a Glossary, an Appendix, and color illustration. Informative and entertaining to scholars and general readers.
eBook