African American Foodways
Author: Anne Bower
Publisher: University of Illinois Press
Published: 2009
Total Pages: 202
ISBN-13: 0252076303
DOWNLOAD EBOOKMoving beyond catfish and collard greens to the soul of African American cooking
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Author: Anne Bower
Publisher: University of Illinois Press
Published: 2009
Total Pages: 202
ISBN-13: 0252076303
DOWNLOAD EBOOKMoving beyond catfish and collard greens to the soul of African American cooking
Author: Michael Kammen
Publisher: Knopf
Published: 2012-10-03
Total Pages: 300
ISBN-13: 0307827712
DOWNLOAD EBOOKAmericans have a long history of public arguments about taste, the uses of leisure, and what is culturally appropriate in a democracy that has a strong work ethic. Michael Kammen surveys these debates as well as our changing taste preferences, especially in the past century, and the shifting perceptions that have accompanied them. Professor Kammen shows how the post-traditional popular culture that flourished after the 1880s became full-blown mass culture after World War II, in an era of unprecedented affluence and travel. He charts the influence of advertising and opinion polling; the development of standardized products, shopping centers, and mass-marketing; the separation of youth and adult culture; the gradual repudiation of the genteel tradition; and the commercialization of organized entertainment. He stresses the significance of television in the shaping of mass culture, and of consumerism in its reconfiguration over the past two decades. Focusing on our own time, Kammen discusses the use of the fluid nature of cultural taste to enlarge audiences and increase revenues, and reveals how the public role of intellectuals and cultural critics has declined as the power of corporate sponsors and promoters has risen. As a result of this diminution of cultural authority, he says, definitive pronouncements have been replaced by divergent points of view, and there is, as well, a tendency to blur fact and fiction, reality and illusion. An important commentary on the often conflicting ways Americans have understood, defined, and talked about their changing culture in the twentieth century.
Author: Bruce Wydick
Publisher: Thomas Nelson
Published: 2014-08-12
Total Pages: 314
ISBN-13: 1401689930
DOWNLOAD EBOOKThe global coffee trade is a collision between the rich world and the poor world. A group of graduate students is about to experience that collision head-on. Angela, Alex, Rich, and Sofi a bring to their summer research project in Guatemala more than their share of grad-school baggage—along with clashing ideas about poverty and globalization. But as they follow the trail of coffee beans from the Guatemalan peasant grower to the American coffee drinker, what unfolds is not only a stunning research discovery, but an unforgettable journey of personal challenge and growth. Based on an actual research project on fair trade coffee funded by USAID, The Taste of Many Mountains is a brilliantly-staged novel about the global economy in which University of San Francisco economist Bruce Wydick examines the realities of the coffee trade from the perspective of young researchers struggling to understand the chasm between the world’s rich and poor. “Wydick’s first novel is brewed perfectly—full of rich body with double-shots of insight.” —Santiago “Jimmy” Mellado, President and CEO of Compassion International "This wonderfully enlightening book describes the Mayan culture in Guatemala and some of the sufferings these people have survived." —CBA Retailers + Resources Includes Reading Group Guide
Author: Paul Freedman
Publisher: Univ of California Press
Published: 2007
Total Pages: 380
ISBN-13: 9780520254763
DOWNLOAD EBOOKThis richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.
Author: Colman Andrews
Publisher: Phaidon Press
Published: 2013-10-14
Total Pages: 0
ISBN-13: 9780714865829
DOWNLOAD EBOOKAmerica is a melting pot, with a palate as diverse as its various cultures. This quality is reflected nowhere better than in our own kitchen pantries. So, what does America taste like? The Taste of America is the first and only compendium of the best food made in the U.S.A. Here, award-winning food writer and passionate eater Colman Andrews presents 250 of the best regional products from coast to coast, including Humboldt Fog Cheese, Blue Point Oysters, Ruby Red Grapefruit, Whoopie Pies, Meyer Lemons, Kreuz's Sausage, Anson Mill Grits, and more. Divided into chapters according to food type - snacks, dairy, condiments, meat, baked goods, and desserts - this anthology of edible Americana reveals each product's unique history. The Taste of America features 125 color illustrations, as well as an extensive index that details how to purchase these beloved foods.
Author: National Endowment for the Humanities
Publisher:
Published: 1969
Total Pages: 20
ISBN-13:
DOWNLOAD EBOOKAuthor: Richard Perren
Publisher: Ashgate Publishing, Ltd.
Published: 2006
Total Pages: 312
ISBN-13: 9780754636489
DOWNLOAD EBOOKFocusing on the interactions of producers, sellers and consumers of meat across the world, from the nineteenth century onwards, Richard Perren provides a comprehensive analysis of how an efficient meat exporting industry was built. The study utilises the government reports and papers issued by all countries involved in the meat trade, including North and South America, Australia, New Zealand and Britain.
Author: David R. Shumway
Publisher: U of Minnesota Press
Published: 1994
Total Pages: 428
ISBN-13: 9781452902517
DOWNLOAD EBOOKAuthor: Benjamin R. Cohen
Publisher: MIT Press
Published: 2021-08-17
Total Pages: 291
ISBN-13: 0262542919
DOWNLOAD EBOOKHow modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
Author:
Publisher:
Published: 1919
Total Pages: 646
ISBN-13:
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