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Author: Carlnita P. Greene
Publisher: Peter Lang Incorporated, International Academic Publishers
Published: 2015
Total Pages: 0
ISBN-13: 9781433122248
DOWNLOAD EBOOKUtilizing texts ranging from the Slow Food Movement to «food porn» as a cornucopia of visual fantasies, this book maintains that the gourmand's role today is not only grand but also has come to epitomize the rhetoric of excess.
Author: Kima Cargill
Publisher: Rowman & Littlefield
Published: 2016-12-01
Total Pages: 279
ISBN-13: 1442251328
DOWNLOAD EBOOKWhat do we mean when we call any group a cult? Definingthat term is a slippery proposition – the word cult is provocative and arguably pejorative. Does it necessarily refer to a religious group? A group with a charismatic leader? Or something darker and more sinister? Because beliefs and practices surrounding food often inspire religious and political fervor, as well as function to unite people into insular groups, it is inevitable that "food cults" would emerge. Studying the extreme beliefs and practices of such food cults allows us to see the ways in which food serves as a nexus for religious beliefs, sexuality, death anxiety, preoccupation with the body, asceticism, and hedonism, to name a few. In contrast to religious and political cults, food cults have the added dimension of mediating cultural trends in nutrition and diet through their membership. Should we then consider raw foodists, many of whom believe that cooked food is poison, a type of food cult? What about paleo diet adherents or those who follow a restricted calorie diet for longevity? Food Cults explores these questions by looking at domestic and international, contemporary and historic food communities characterized by extreme nutritional beliefs or viewed as "fringe" movements by mainstream culture. While there are a variety of accounts of such food communities across disciplines, this collection pulls together these works and explains why we gravitate toward such groups and the social and psychological functions they serve. This volume describes how contemporary and historic food communities come together and foment fanaticism, judgment, charisma, dogma, passion, longevity, condemnation and exaltation.
Author: Carlnita P. Greene
Publisher:
Published: 2015
Total Pages: 156
ISBN-13: 9781453914632
DOWNLOAD EBOOKAuthor: Jim Harrison
Publisher: Grove/Atlantic, Inc.
Published: 2017-03-24
Total Pages: 291
ISBN-13: 080218944X
DOWNLOAD EBOOKAn essay collection from “the Henry Miller of food writing” and New York Times–bestselling author of The Raw and the Cooked (The Wall Street Journal). Jim Harrison was beloved for his untamed prose and larger-than-life appetite. Collecting many of his most entertaining and inspired food pieces for the first time, A Really Big Lunch “brings him roaring to the page again in all his unapologetic immoderacy, with spicy bon mots and salty language augmented by family photographs” (NPR). From the titular New Yorker article about a French lunch that went to thirty-seven courses, to essays on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison’s aperçus and delight in the pleasures of the senses. Between the lines the pieces give glimpses of Harrison’s life over the last three decades. Including articles that first appeared in Brick, Playboy, Kermit Lynch Wine Merchant, and more, as well as an introduction by Mario Batali, A Really Big Lunch offers “sage and succulent essays” for the literary gourmand (Shelf Awareness, starred review).
Author: Jennifer J. Davis
Publisher: LSU Press
Published: 2013-01-02
Total Pages: 325
ISBN-13: 0807145351
DOWNLOAD EBOOKIn the eighteenth and nineteenth centuries, French cooks began to claim central roles in defining and enforcing taste, as well as in educating their diners to changing standards. Tracing the transformation of culinary trades in France during the Revolutionary era, Jennifer J. Davis argues that the work of cultivating sensibility in food was not simply an elite matter; it was essential to the livelihood of thousands of men and women. Combining rigorous archival research with social history and cultural studies, Davis analyzes the development of cooking aesthetics and practices by examining the propagation of taste, the training of cooks, and the policing of the culinary marketplace in the name of safety and good taste. French cooks formed their profession through a series of debates intimately connected to broader Enlightenment controversies over education, cuisine, law, science, and service. Though cooks assumed prominence within the culinary public sphere, the unique literary genre of gastronomy replaced the Old Regime guild police in the wake of the French Revolution as individual diners began to rethink cooks' authority. The question of who wielded culinary influence -- and thus shaped standards of taste -- continued to reverberate throughout society into the early nineteenth century. This remarkable study illustrates how culinary discourse affected French national identity within the country and around the globe, where elite cuisine bears the imprint of the country's techniques and labor organization.
Author: Andrea Alciati
Publisher: McFarland
Published: 2004-07-15
Total Pages: 269
ISBN-13: 0786418079
DOWNLOAD EBOOKAndrea Alciati's Emblematum Liber was an essential work for every writer, artist and scholar in post-medieval Europe. First published in 1531, this illustrated book was a collection of emblems, each consisting of a motto or proverb, a typically enigmatic illustration, and a short explanation. Most of the emblems had symbolic and moral applications. Scholars depended on Alciati's book to interpret contemporary art and literature, while writers and artists turned to it to invest their work with an understood didactic sense. This new edition of the Emblematum Liber includes the original Latin texts, highly readable English translations, and the illustrations belonging to each of the 212 emblems. The editor's introduction explains both the importance and the cultural contexts of Alciati's book, as well as its innumerable artistic applications. For instance, close study of the emblems reveals--to cite only two examples--why statues of lions are traditionally placed before government buildings, and what underlying political message was conveyed by innumerable equestrian portraits during the Baroque era. The collection includes as an appendix the formerly suppressed emblem, "Adversus Naturam Peccantes," accompanied by a translation of the learned commentary applied to it by Johann Thuilius in 1612. An extensive bibliography points the student to scholarly research specifically dealing with artistic applications of Alciati's emblems. Altogether, this new edition of Alciati's seminal work is an essential tool for modern students of the liberal arts.
Author: Ralf Norrman
Publisher: Routledge
Published: 2016-08-19
Total Pages: 331
ISBN-13: 1134834845
DOWNLOAD EBOOKThere exists an area of overlap where language and nature meet, and this book, first published in 1980, illuminates that fascinating territory. When real-world things, such as plants, are used in literature or language as symbols, these special signs have a double allegiance. They function as language but derive their meaning from nature. The authors trace the consequences of this, and show how it affects the character of the relevant areas of language and literature. Original and entertaining, this study cuts across a number of traditional disciplines. It should appeal not only to those interested in literature, language and semiotics, but also to students of philosophy, anthropology, classics, pictorial art, religion and folklore.
Author: Adam Gopnik
Publisher: Knopf Canada
Published: 2011-10-25
Total Pages: 291
ISBN-13: 0307399036
DOWNLOAD EBOOKTransplanted Canadian, New Yorker writer and author of Paris to the Moon, Gopnik is publishing this major new work of narrative non-fiction alongside his 2011 Massey Lecture. An illuminating, beguiling tour of the morals and manners of our present food manias, in search of eating's deeper truths, asking "Where do we go from here?" Never before have so many North Americans cared so much about food. But much of our attention to it tends towards grim calculation (what protein is best? how much?); social preening ("I can always score the last reservation at xxxxx"); or graphic machismo ("watch me eat this now"). Gopnik shows we are not the first food fetishists but we are losing sight of a timeless truth, "the table comes first": what goes on around the table matters as much to life as what we put on the table: families come together (or break apart) over the table, conversations across the simplest or grandest board can change the world, pain and romance unfold around it--all this is more essential to our lives than the provenance of any zucchini or the road it travelled to reach us. Whatever dilemmas we may face as omnivores, how not what we eat ultimately defines our society. Gathering people and places drawn from a quarter century's reporting in North America and France, The Table Comes First marks the beginning a new conversation about the way we eat now.
Author: Dumas
Publisher: Routledge
Published: 2014-01-21
Total Pages: 288
ISBN-13: 1317847164
DOWNLOAD EBOOKFirst published in 2005. A cookery book by the author of The Three Muskateers and The Count of Monte Cristo may seen an improbability. Yet Alexandre Dumas was an expert cook- his love of food was said to be equalled only by his love of women - and his Great Dictionary of Cuisine, written to be read by worldly people and used by professionals and published posthumously in 1873, it is a masterpiece in its own right. This abridged version of the Dictionary is designed to be both useful and entertaining. A glance at the Index will show that there are hundreds of recipes - for sauces, soups, meat, fish, eggs, poultry and game - not all kitchen-tested with modern ingredients, but well within the scope of an experienced and imaginative cook.
Author: Casey Ryan Kelly
Publisher: Lexington Books
Published: 2017-02-09
Total Pages: 163
ISBN-13: 1498544452
DOWNLOAD EBOOKFood Television and Otherness in the Age of Globalization examines the growing popularity of food and travel television and its implications for how we understand the relationship between food, place, and identity. Attending to programs such as Bizarre Foods, Bizarre Foods America, The Pioneer Woman, Diners, Drive-Ins, and Dives, Man vs. Food, and No Reservations, Casey Ryan Kelly critically examines the emerging rhetoric of culinary television, attending to how American audiences are invited to understand the cultural and economic significance of global foodways. This book shows how food television exoticizes foreign cultures, erases global poverty, and contributes to myths of American exceptionalism. It takes television seriously as a site for the reproduction of cultural and economic mythology where representations of food and consumption become the commonsense of cultural difference and economic success.
