This edited volume explores 21st century stories of hunting, foraging, and fishing for food as unique forms of place-based learning. Through the authors narratives, it reveals complex social and ecological relationships while readers sample the flavors of foraging in Portland, O…
This edited volume explores 21st century stories of hunting, foraging, and fishing for food as unique forms of place-based learning. Through the authors narratives, it reveals complex social and ecological relationships while readers sample the flavors of foraging in Portland, O…
"Drawing on the extensive writings that have grown up around, food, body image, nutrition theory and gender, she draws an altogether more voluptuous picture of the state of our relationship to our bodies"--Susie Orbach, Times Literary Supplement.
Introduction: setting the anthropological table -- Part 1. Edibility -- Omnivorousness: defining food -- Part 2. Ingredients -- Settled ingredients: domestic food production -- Mobile ingredients: global food production -- Part 3. Cooking -- Cooks and kitchens -- Recipes and dis…
"Humans have an appetite for food, and anthropology - as the study of human beings, their culture, and society - has an interest in the role of food. From ingredients and recipes to meals and menus across time and space, Eating Culture is a highly engaging overview that illustra…
"Humans have an appetite for food, and anthropology--as the study of human beings, their culture, and society--has an interest in the role of food. From ingredients and recipes to meals and menus across time and space, Eating Culture is a highly engaging overview that illustrate…
"Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines--rfrom the mastery of grain cooking some twenty thousand years ago, to the present--in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reve…
Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines-from the mastery of grain cooking some twenty thousand years ago, to the present-in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal t…
Mastering grain cookery, 2,000-300 B.C.E -- The barley-wheat cuisines of the ancient empires, 500 B.C.E.-400 C.E -- Buddhism transforms the cuisines of eastern Asia, 200 B.C.E.-800 C.E -- Islam transforms the cuisines of central and west Asia, 800-1650 C.E -- Christianity transf…
Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers.
Here the author tells the remarkable story of the rise and fall of the world's great cuisines from the mastery of grain cooking some twenty thousand years ago, to the present. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the…
Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines-from the mastery of grain cooking some twenty thousand years ago, to the present-in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal t…