The ultimate book for anyone cooking with herbs.Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is truly encyclopedic in scope. It provides detailed information about the uses, botany, toxicity, and flavor chemistry of herbs, as well as a ......
Dining in the Great Courts of Late Renaissance Europe
A history of cooking and fine dining in Western Europe from 1520 to 1660. The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host's wealth and power, provided an occasion for nobles from distant places to gather together, and even served as a form of political propaganda. But what was it really ......
The peanut is one of the most versatile and beloved of American food icons. In this first culinary history of the protein-laden legume, Andrew F. Smith follows the peanut's rise from a lowly, messy snack food to its place in haute cuisine and on candy racks across the country. Chronicling how peanut consumption and productionhas changed throughout ......
Includes CD-Rom There is a growing awareness that healthy eating plays a crucial role in the development of young people. 'Healthy Schools' and popular television programmes have raised the interest in this subject. Margaret draws on her practical experience to produce a book that will engage children in activities and provides teachers with the resources necessary to stimulate interest. There are nine themes including breakfast, dinner and parties and celebration. Each theme has a Circle Time start, a draw and talk or draw and write activity followed by activities which include 'Let's Grow It' and 'Let's Make It'. The involvement of families is encouraged in order to engage school and home in cooperation on the subject of food and health. Margaret Collins is a former headteacher of infant and first schools. She is now Senior Visiting Fellow in the School of Education at the University of Southampton. She researches children's perceptions of health education topics, writes teaching materials for children, books and articles on PSHE.
This text uses food as a case study of consumption and the expression of taste, providing a structural analysis of changes and continuities in the representation and purchase of food. It outlines theories of change in the 20th century and considers the parallels between their diagnoses of consumer behaviour and actual trends in food practices. The book argues that various dilemmas of the modern predicament and certain imperatives of the culture of consumption make sense of food selection. It also suggests that contemporary consumption is best viewed as a process of continual selection among an unprecedented range of generally accessible terms.
In this deeply thoughtful book, Pastor Jung encourages us to see our humdrum habits of eating and drinking as a spiritual practice that can renew and transform us and our world.
Food and eating practices are at the centre of the new concern in westrn societies about the body, self-control, health, risk, consumption and identity. While individuals enter the world with the need to eat to survive, from the moment of birth their responses to food and eating practices are shaped by the way in which they interact with othrs and with cultural artefacts. As such, meanings, discourses and practices around food and eating are worthy of detailed analysis and interpretation. In this analysis of the sociocultural and personal meanings of food and eating, the author explores the relationship between food and embodiment, the emotions and subjectivity. She includes discussion of the intertwining of food, meaning and culture in the context of childhood and the family, as well as the social construction of foodstuffs as gendered. Other areas considered include food tastes, dislikes and preferences, the dining-out experience, spirituality and the "civilizes" body. She draws on a diverse range of sources, including representations of food and eating in film, literature, advertising, gourmet magazines, news reports and public health literature, as well as her own empirical research relating to the meanings of food in everyday life. This book's interdisciplinary approach incorporates discussion of the work of a number of major contemporary social and cultural theorists, including Bourdieu, Elias, Kristeva, Grosz, Falk and Foucault. This book should be useful reading for students and academics interested in the sociology and anthropology of food, the sociology of everyday life and consumption and of health and illness, medical anthropology, cultural studies and the study of diet and nutrition.
Never has there been so little need to cook. Yet Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food.Fueled by James Boswell's definition of humans as cooking animals (for ''no beast can cook''), Symons sets out to explore the civilizing role of cooks in history. His wanderings ......
