Food and Culture

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Food and Culture

1 .

Food and the Status Quest: An Interdisciplinary Perspective
by Pauline Wiessner, Wulf Schiefenhovel. 298 pgs.

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Title Page

Contents

Preface

1. Introduction: Food, Status, Culture, and Nature

2. The Ethological Bases of Status Hierarchies

References

3. The Evolution of Nurturant Dominance

References

4. Dominance Status, Food Sharing, and Reproductive Success in Chimpanzees

Notes

5. Food Sharing and Status in Unprovisioned Bonobos

Notes

References

6. Systems of Power Tthe Function and Evolution of Social Status

7. Feasts and Commensal Politics in the Political Economy Food, Power and Status in Prehistoric Europe

Notes

References

8. Feasting in Prehistoric and Traditional Societies

References

9. Food Production and Social Status as Documented in Proto-Cuneiform Texts

10. Leveling the Hunter Constraints on the Status Quest in Foraging Societies

Notes

References

11. Food and the Status Quest in Five African Cultures

12. Food, Competition, and the Status of Food in New Guinea

13. Of Harvests and Hierarchies Securing Staple Food and Social Position in the Trobriand Islands

14. Food and Household Status in Nepal

15. Nutritional Security and the Status Quest in Developing Countries

Notes on Contributors

Index
2 .

Food in Global History (Includes discussion of food and culture in multiple chapters)
by Raymond Grew. 283 pgs.

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Food in Global History

Contents

Tables and Figures

Acknowledgments

Chapter One: Food and Global History

Part One: The History of Food in Global Perspectives

Chapter Two: Circles of Growing and Eating: the Political Ecology of Food and Agriculture

Chapter Three: The Impact of New World Food Crops on the Diet and Economy of China and India, 1600-1900

Chapter Four: All the World's a Restaurant: on the Global Gastronomies of Tourism and Travel

Chapter Five: On "Cabbages and Kings": the Politics of Jewish Identity in Post-Colonial French Society and Cuisine

Part Two: Public Policy and Global Science

Chapter Six: Food Policies, Nutrition Policies, and Their Influence on Processes of Change: European Examples

Chapter Seven: Food Policy Research in a Global Context

Chapter Eight: Child Nutrition in Developing Countries and Its Policy Consequences

Part Three: Global Systems and Human Diet

Chapter Nine: Food System Globalization, Eating Transformations, and Nutrition Transitions

Chapter Ten: Fat and Sugar in the Global Diet: Dietary Diversity in the Nutrition Transition

Chapter Eleven: The 'Mad Cow' Crisis: a Global Perspective

Part Four: Eating Together Globally

Chapter Twelve: The Family Meal and Its Significance in Global Times

Chapter Thirteen: We Eat Each Other's Food to Nourish Our Body: the Global and the Local as Mutually Constituent Forces

Chapter Fourteen: Food and the Counterculture: a Story of Bread and Politics

Food in Global History: List of Contributors
3 .

Culture of the Fork: A Brief History of Food in Europe
by Giovanni Rebora, Albert Sonnenfeld. 198 pgs.

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Contents

Series Editor's Preface

Introduction

Chapter One: Grain and Bread

Chapter Two: Soup with Bread, Polenta, Vegetable Stew, and Pasta

Chapter Three: Stuffed Pasta

Chapter Five: Cheese

Chapter Six: Meat

Chapter Seven: The Farmyard

Chapter Eight: Fish

Chapter Nine: Salt-Cured Products and Sausages

Chapter Ten: Vegetables and Fruits

Chapter Eleven: Fat Was Good

Chapter Thirteen: The Atlantic, the East Indies, and a Few West Indies

Chapter Fifteen: From Europe to America

Chapter Eighteen: Dining with Discernment

Bibliography
4 .

Food in Early Modern Europe
by Ken Albala. 264 pgs.

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Contents

Acknowledgments

Time Line

Introduction

1: Food and People

2: Ingredients

3: Cooking and the Food Professions

4: Cuisine

5: Religion and Food

6: Diet and Nutrition

7: Food in Literature and Related Food Genres

Conclusion

Suggested Further Readings

Subject Index

Recipe Index
5 .

Italian Cuisine: A Cultural History
by Alberto Capatti, Massimo Montanari, Aine O'Healy. 348 pgs.

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Contents

Series Editor's Preface

Introduction: Identity as Exchange

Chapter One: Italy: A Physical and Mental Space

Chapter Two: The Italian Way of Eating

Chapter Three: The Formation of Taste

Chapter Four: The Sequence of Dishes

Chapter Five: Communicating Food: The Recipe Collection

Chapter Six: The Vocabulary of Food

Chapter Seven: The Cook, the Innkeeper, and the Woman of the House

Chapter Eight: Science and Technology in the Kitchen

Chapter Nine: Toward a History of the Appetite

Notes

Bibliography

Index
6 .

Stories of Food: Recipes of Modernity, Recipes of Tradition in Weimar Germany, in Journal of Popular Culture
by Cecilia Novero. 19 pgs.

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7 .

America's Founding Food: The Story of New England Cooking
by Keith Stavely, Kathleen Fitzgerald. 395 pgs.

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Introduction

Contents

Preface

One: This Beautifull Noble Eare: Corn

Two: Baked and in a Pie: Beans and Pumpkins

Three: A Knowen and Staple Commoditie: Fish and Shellfish

Four: Every Thing Is Moving and Changing: Cookbooks and Commerce

Five: Fresh and Sweet Pasture: Fowl, Game, and Meat

Six: Of a Fruity Flavor: Apples, Preserves, and Pies

Seven: The Cake Came out Victorious: Gingerbread, Election Cake, and Doughnuts

Eight: Delicious Draught: Cider, Rum, Tea, and Coffee

Conclusion

Notes

Bibliography

Index
8 .

The American Story of Meat: Discursive Influences on Cultural Eating Practice, in Journal of Popular Culture
by Barbara E. Willard. 14 pgs.

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9 .

Food Culture in Japan
by Michael Ashkenazi, Jeanne Jacob, Ken Albala. 210 pgs.

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Contents

Preface

Acknowledgments

Timeline

1: Historical Overview

2: Major Foods and Ingredients

3: Cooking

4: Typical Meals

5: Eating out

6: Special Occasions

7: Diet and Health

Glossary

Resource Guide

Bibliography

Index
10 .

Fast Food and Intergenerational Commensality in Japan: New Styles and Old Patterns, in Ethnology
by John W. Traphagan, L. Keith Brown. 16 pgs.

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11 .

McDonaldization Revisited: Critical Essays on Consumer Culture (Includes discussion of food and culture in multiple chapters)
by Mark Alfino, John S. Caputo, Robin Wynyard. 201 pgs.

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An international, multidisciplinary group of scholars examines the thesis of George Ritzer's popular book The MacDonaldization of Society. The essays analyze the premise of "McDonaldization," provide richer theoretical discussions of the relationship between Ritzer's analysis and semiotics, critical theory, feminism, and postmodernism, and extend the thesis to other areas of consumer culture.

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Contents

Preface

Introduction

1. Nostalgia and Mass Culture: McDonaldization and Cultural Elitism

2. It May Be a Polar Night of Icy Darkness, but Feminists are Building a Fire

3. The Rhetoric of McDonaldization: A Social Semiotic Perspective

4. Mcdonaldization and the Global Sports Store: Constructing Consumer Meanings in a Rationalized Society

5. A Sociology of Rib Joints

6. Old Wine in New Bottles: Critical Limitations of the Mcdonaldization Thesis--The Case of Hospitality Services

7. McDonaldization and Consumer Choice in the Future: An Illusion or the Next Marketing Revolution?

8. The McCommodification of Society: Rationalization and Critical Theory

9. Missing the Cultural Basis of Irrationality in the Mcdonaldization of Society

10. The Bunless Burger

11. Postmodern Hamburgers: Taking a Postmodern Attitude Toward Mcdonald's

Index

Contributors
12 .

"I'll Take Chop Suey": Restaurants as Agents of Culinary and Cultural Change, in Journal of Popular Culture
by Samantha Barbas. 18 pgs.

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13 .

Food and Society in Classical Antiquity
by Peter Garnsey. 175 pgs.

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This is a broad-based, comprehensive general study of food in antiquity. The book deals with food as food or nutrition, the discussion revolving around the concrete issues of food availability and the nutritional status of the population. It also treats the nonfood uses of food, focusing on the role of food in forming and marking the social hierarchy. Food defines the group, whether social, religious, philosophical or political.

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Key Themes in Ancient History

Contents

Illustrations

Acknowledgments

Abbreviations

Preface

Introduction: Food, Substance and Symbol

Chapter 1: Diet

Chapter 2: Food and the Economy

Chapter 3: Food Crisis

Chapter 4: Malnutrition

Chapter 5: Otherness

Chapter 6: Forbidden Foods

Chapter 7: Food and the Family

Chapter 8: Haves and Havenots

Chapter 9: You Are with Whom You Eat

Conclusion: Choice and Necessity

Bibliographical Essay

Bibliography

Index
14 .

Fed Up: Women and Food in America (Chap. 1 "Food Is Everyone's First Language")
by Catherine Manton. 170 pgs.

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Combining feminist anthropology and theory with culinary history, Catherine Manton examines the place of food in women's history, with a particular emphasis on the life and changing roles of the American woman and her self-image.

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Title Page

Contents

Preface

Acknowledgments

1: Food is Everyone's First Language

2: Woman the Provider

3: Subversion by Food Processors and Reformers

4: Moral Manipulation

5: The More We Change, The More We Stay the Same

6: Disturbed Eating

7: Healing Ourselves with Food

8: Transposing the Personal and Political

Conclusions

Notes

Bibliography

Index

About the Author
15 .

Corn and Culture in the Prehistoric New World
by Sissel Johannessen, Christine A. Hastorf. 623 pgs.

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Contents

Preface

About the Contributors

Introduction

Introduction to Part One

Part One: Methods

1: Manual for the Measurement of Maize Cobs

2: Can Prehistoric Racial Diversification Be Deciphered from Burned Corn Cobs?

3: Variability in Cob and Kernel Characteristics of North American Maize Cultivars

4: Interpreting Carbon Stable Isotope Ratios

5: A Chemical Method of Identifying Charred Plant Remains Using Infra-Red Spectroscopy

Part Two: Evolutionary Relationships

Introduction to Part Two

6: Sex Expression and Sequencing During the Origin and Improvement of Maize

7: Racial Sampling and Identification in Maize: Quantitative Genetic Variation Versus Environmental Effects

8: Morphology, Molecules, and Maize

9: Molecular Characterization of Ancient Maize: Potentials and Pitfalls

Introduction to Part Three

Part Three: Variations in Time and Space

10: Modern Variability and Patterns of Maize Movement in Mesoamerica

11: Reconstructing the Racial Phylogeny of Mexican Maize: Where Do We Stand?

12: Evidence of Maize Use at Early and Middle Preclassic La Venta Olmec Sites

13: Zea Mays in the West Indies: the Archaeological and Early Historic Record

14: Variation in Modern Andean Maize and Its Implications for Prehistoric Patterns

15: Issues in the Analysis and Interpretation of Archaeological Maize in South America

16: A Regional Synthesis of Zea Mays in the Prehistoric American Southwest

17: Maize on the Middle Pecos River: an Analysis of Cobs from the Henderson Pueblo

18: Corn and Culture History in the Central Plains

19: Corn in Eastern Woodlands Late Prehistory

20: Variability in Late Prehistoric Corn from the Lower Southeast

21: The Advent of Prehistoric Maize in New England

Introduction to Part Four

Part Four: Cultural Meanings

22: Corn for the Dead: the Significance of Zea Mays in Moche Burial Offerings

23: The Social Context of Early Maize in the Mid-Ohio Valley

24: Becoming Corn-Eaters in Prehistoric America

25: Corn, Beans, and Squash: Some Linguistic Perspectives from Uto-Aztecan

26: Maize in Middle American and Southwestern United States Agricultural Traditions

27: Corn is Our Mother

28: Some Cultural Meanings of Corn in Aboriginal North America

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