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In this major new history of English food, Clarissa Dickson Wright takes the reader on a journey from the time of the Second Crusade and the feasts of medieval kings to the cuisine - both good and bad - of the present day. She looks at the shifting influences on the national die…
"Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoi…
Empirical Philosophy -- Being -- Knowing -- Doing -- Relating -- Intellectual Ingredients. "Eating in Theory draws on snapshots of eating practices to shift a range of fundamental intellectual reflexes. The terms that shape current social science and humanities theorizing are m…
Dieses besondere Kochbuch beinhaltet 16 komplette Festtagsmenüs. Sorgfältig zusammengestellte Menüvorschläge für jeden Festtag mit 5 bis 8 Gängen führen einmal rund um den Globus und berichten über jüdische Gemeinden in 5 Ländern. So spiegeln die Rezepte die Vielfalt jüdischen L…
"Food Heritage and Nationalism in Europe contends that food is a fundamental element of heritage, and a particularly important one in times of crisis. Arguing that food, taste, cuisine, and gastronomy are crucial markers of identity that are inherently connected to constructions…
"This book aims to ground theoretical debates about identity politics and issues of consumption through an exploration of one of the most universal and mundane features of everyday life. Using the example of food to demonstrate the importance of space and place in identity forma…
"This book aims to ground theoretical debates about identity politics and issues of consumption through an exploration of one of the most universal and mundane features of everyday life. Using the example of food to demonstrate the importance of space and place in identity forma…
