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Food Material Culture
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Book Synopsis Food & Material Culture by : Mark McWilliams
Download or read book Food & Material Culture written by Mark McWilliams and published by Oxford Symposium. This book was released on 2014-07-01 with total page 389 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contains essays on food and material culture presented at the 2013 Oxford Symposium on Food and Cookery.
Book Synopsis Food and the Self by : Isabelle de Solier
Download or read book Food and the Self written by Isabelle de Solier and published by Bloomsbury Publishing. This book was released on 2013-10-10 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: We often hear that selves are no longer formed through producing material things at work, but by consuming them in leisure, leading to 'meaningless' modern lives. This important book reveals the cultural shift to be more complex, demonstrating how people in postindustrial societies strive to form meaningful and moral selves through both the consumption and production of material culture in leisure. Focusing on the material culture of food, the book explores these theoretical questions through an ethnography of those individuals for whom food is central to their self: 'foodies'. It examines what foodies do, and why they do it, through an in-depth study of their lived experiences. The book uncovers how food offers a means of shaping the self not as a consumer but as an amateur who engages in both the production and consumption of material culture and adopts a professional approach which reveals the new moralities of productive leisure in self-formation. The chapters examine a variety of practices, from fine dining and shopping to cooking and blogging, and include rare data on how people use media such as cookbooks, food television, and digital food media in their everyday life. This book is ideal for students, scholars, and anyone interested in the meaning of food in modern life.
Book Synopsis The Bloomsbury Handbook of Food and Material Cultures by : Irina D. Mihalache
Download or read book The Bloomsbury Handbook of Food and Material Cultures written by Irina D. Mihalache and published by Bloomsbury Publishing. This book was released on 2023-02-23 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and “stuff,” and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies.
Book Synopsis Food and Material Culture by : Martin Scharer
Download or read book Food and Material Culture written by Martin Scharer and published by . This book was released on 2001-04 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Commission is a multidisciplinary working group, organizing biennial symposia on substantive issues in food history, with emphasis on the 19th & 20th centuries. The 19 contributions from 10 countries published here are all concerned with historical developments in food & nutrition-related aspects of material culture, with reference to thematic & regional case studies. The papers are divided into 3 areas: The Kitchen, The Table, & New Technologies. They begin with the hearth & stove & proceed via table settings to industrial food production, such as methods of processing, preservation & packaging, including distribution structures. Illustrations.
Download or read book Food Waste written by David M. Evans and published by Bloomsbury Publishing. This book was released on 2014-10-23 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, food waste has risen to the top of the political and public agenda, yet until now there has been no scholarly analysis applied to the topic as a complement and counter-balance to campaigning and activist approaches. Using ethnographic material to explore global issues, Food Waste unearths the processes that lie behind the volume of food currently wasted by households and consumers. The author demonstrates how waste arises as a consequence of households negotiating the complex and contradictory demands of everyday life, explores the reasons why surplus food ends up in the bin, and considers innovative solutions to the problem. Drawing inspiration from studies of consumption and material culture alongside social science perspectives on everyday life and the home, this lively yet scholarly book is ideal for students and researchers from a wide range of disciplines, along with anyone interested in understanding the food that we waste.
Author :International Commission for Research into European Food History. Symposium Publisher :John Donald ISBN 13 : Total Pages :376 pages Book Rating :4.3/5 (91 download)
Book Synopsis Food and Material Culture by : International Commission for Research into European Food History. Symposium
Download or read book Food and Material Culture written by International Commission for Research into European Food History. Symposium and published by John Donald. This book was released on 1998 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Material Cultures by : Daniel Miller
Download or read book Material Cultures written by Daniel Miller and published by University of Chicago Press. This book was released on 1998 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of material culture, while historically well established, has recently enjoyed something of a renaissance. Methods once dominated by Marxist- and commodity-oriented analyses and by the study of objects as symbols are giving way to a more ethnographic approach to artifacts. This orientation is the cornerstone of the essays presented in Material Cultures. A collection of case studies which move from the domestic sphere to the global arena, the volume includes examinations of the soundscape produced by home radios, catalog shopping, the role of paper in the workplace, and the relationship between the production and consumption of Coca-Cola in Trinidad. The diversity of the essays is mediated by their common commitment to ethnography with a material focus. Rather than examine objects as mirages of media or language, Material Cultures emphasizes how the study of objects not only contributes to an understanding of artifacts but is also an effective means for studying social values and contradictions.
Download or read book Table Settings written by James Symonds and published by Oxbow Books Limited. This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fernand Braudel famously observed that the 'mere smell of cooking can evoke a whole civilization'. The way that food is prepared, served, and eaten reveals a great deal about the structure and workings of any society. It is therefore not surprising that food, and the culturally specific etiquettes and equipment that surround the act of eating have been studied by scholars from a wide range of disciplines. The papers in this volume consider the changes that occurred in Old and New World dining and related culinary activities between the 17th century and the early 20th century. This period saw the widespread acceptance of the fork in dining and the adoption of routinized etiquettes to govern eating. In the 18th century the rise of individualism ushered in new forms of segmented dining based upon symmetrically arranged tables and individual place settings. Against this backdrop of manufactured uniformity, made possible by advances in industrial production, highly stylized dining rituals and haute cuisine, which had previously been the exclusive domain of European courtly elites, entered the homes and routines of the 'middling sort'. Henceforth, material expressions of status and social identity became commonplace at the table, and an integral part of dining in all but the humblest homes. The unique contribution of this volume lies in the way in which a distinguished group of international historical archaeologists have combined the richness of primary archaeological evidence with a wealth of documentary evidence to create insightful new material histories of dining. The new light which this throws upon manufacturing processes, feasting rituals, the rise of respectability, the inter-continental spread of the Victorian cult of domesticity, and foodways among peripheral agricultural communities will be of interest to scholars beyond archaeology, in the cognate fields of anthropology, social and economic history, cultural geography, and material culture studies.
Book Synopsis Re-orienting Cuisine by : Kwang Ok Kim
Download or read book Re-orienting Cuisine written by Kwang Ok Kim and published by Berghahn Books. This book was released on 2015-02-01 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discussion of food to include its social and cultural meanings and functions, thereby using it as a way to explain a culture and its changes.
Book Synopsis Exploring the Materiality of Food 'Stuffs' by : Louise Steel
Download or read book Exploring the Materiality of Food 'Stuffs' written by Louise Steel and published by Taylor & Francis. This book was released on 2016-11-10 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: From remote antiquity to contemporary contexts, food and the ‘stuff’ of food remains central to people’s daily experiences as well as their sense and expression of identity. This volume explores the materiality of foodstuffs past and present, examining humanity’s intriguingly complex relationships with, and experiences of, food. The book also makes a fresh contribution to our understanding of materiality through a novel focus on material culture, analysing objects used to prepare, wrap, serve and consume food and the tactile experiences involved in its production and consumption. Considering a wide range of cultures, spanning from ancient China to modern-day Kenya, this broad collection of interdisciplinary chapters reveal the multiple interplays between foods, bodies, material worlds, rituals and embodied knowledge that emerge from these encounters and which, in turn, shape the material culture of food. Exploring the Materiality of Food 'Stuffs' makes an important contribution to this burgeoning field and will be of interest to archaeologists and anthropologists working in the key area of food research.
Book Synopsis Food is Culture by : Massimo Montanari
Download or read book Food is Culture written by Massimo Montanari and published by Columbia University Press. This book was released on 2006 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.
Book Synopsis Objectifying China, Imagining America by : Caroline Frank
Download or read book Objectifying China, Imagining America written by Caroline Frank and published by University of Chicago Press. This book was released on 2011 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the ever-expanding presence of China in the global economy, Americans more and more look east for goods and trade. But as Caroline Frank reveals, this is not a new development. China loomed as large in the minds—and account books—of eighteenth-century Americans as it does today. Long before they had achieved independence from Britain and were able to sail to Asia themselves, American mariners, merchants, and consumers were aware of the East Indies and preparing for voyages there. Focusing on the trade and consumption of porcelain, tea, and chinoiserie, Frank shows that colonial Americans saw themselves as part of a world much larger than just Britain and Europe Frank not only recovers the widespread presence of Chinese commodities in early America and the impact of East Indies trade on the nature of American commerce, but also explores the role of the this trade in American state formation. She argues that to understand how Chinese commodities fueled the opening acts of the Revolution, we must consider the power dynamics of the American quest for china—and China—during the colonial period. Filled with fresh and surprising insights, this ambitious study adds new dimensions to the ongoing story of America’s relationship with China.
Book Synopsis Understanding Material Culture by : Ian Woodward
Download or read book Understanding Material Culture written by Ian Woodward and published by SAGE. This book was released on 2007-05-09 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: "In his interdisciplinary review of material culture, Ian Woodward goes beyond synthesis to offer a theoretically innovative reconstruction of the field. It is filled with gems of conceptual insight and empirical discovery. A wonderful book." - Jeffrey C. Alexander, Yale University "A well-grounded and accessible survey of the burgeoning field of material culture studies for students in sociology and consumption studies. While situating the field within the history of intellectual thought in the broader social sciences, it offers detailed and accessible case studies. These are supplemented by very useful directions for further in-depth reading, making it an excellent undergraduate course companion." - Victor Buchli, University College London Why are i-pods and mobile phones fashion accessories? Why do people spend thousands remodelling their perfectly functional kitchen? Why do people crave shoes or handbags? Is our desire for objects unhealthy, or irrational? Objects have an inescapable hold over us, not just in consumer culture but increasingly in the disciplines that study social relations too. This book offers a systematic overview of the diverse ways of studying the material as culture. Surveying the field of material culture studies through an examination and synthesis of classical and contemporary scholarship on objects, commodities, consumption, and symbolization, this book: introduces the key concepts and approaches in the study of objects and their meanings presents the full sweep of core theory - from Marxist and critical approaches to structuralism and semiotics shows how and why people use objects to perform identity, achieve social status, and narrativize life experiences analyzes everyday domains in which objects are important shows why studying material culture is necessary for understanding the social. This book will be essential reading for students and researchers in sociology, anthropology, cultural studies, consumer behaviour studies, design and fashion studies.
Book Synopsis Digital Food Cultures by : Deborah Lupton
Download or read book Digital Food Cultures written by Deborah Lupton and published by Routledge. This book was released on 2020-02-25 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores the interrelations between food, technology and knowledge-sharing practices in producing digital food cultures. Digital Food Cultures adopts an innovative approach to examine representations and practices related to food across a variety of digital media: blogs and vlogs (video blogs), Facebook, Instagram, YouTube, technology developers’ promotional media, online discussion forums and self-tracking apps and devices. The book emphasises the diversity of food cultures available on the internet and other digital media, from those celebrating unrestrained indulgence in food to those advocating very specialised diets requiring intense commitment and focus. While most of the digital media and devices discussed in the book are available and used by people across the world, the authors offer valuable insights into how these global technologies are incorporated into everyday lives in very specific geographical contexts. This book offers a novel contribution to the rapidly emerging area of digital food studies and provides a framework for understanding contemporary practices related to food production and consumption internationally.
Book Synopsis Racial Indigestion by : Kyla Wazana Tompkins
Download or read book Racial Indigestion written by Kyla Wazana Tompkins and published by NYU Press. This book was released on 2012-07-30 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2013 Lora Romero First Book Publication Prize presented by the American Studies Association Winner of the 2013 Association for the Study of Food and Society Book Award Part of the American Literatures Initiative Series The act of eating is both erotic and violent, as one wholly consumes the object being eaten. At the same time, eating performs a kind of vulnerability to the world, revealing a fundamental interdependence between the eater and that which exists outside her body. Racial Indigestion explores the links between food, visual and literary culture in the nineteenth-century United States to reveal how eating produces political subjects by justifying the social discourses that create bodily meaning. Combing through a visually stunning and rare archive of children’s literature, architectural history, domestic manuals, dietetic tracts, novels and advertising, Racial Indigestion tells the story of the consolidation of nationalist mythologies of whiteness via the erotic politics of consumption. Less a history of commodities than a history of eating itself, the book seeks to understand how eating became a political act, linked to appetite, vice, virtue, race and class inequality and, finally, the queer pleasures and pitfalls of a burgeoning commodity culture. In so doing, Racial Indigestion sheds light on contemporary “foodie” culture’s vexed relationship to nativism, nationalism and race privilege. For more, visit the author's tumblr page: http://racialindigestion.tumblr.com
Book Synopsis Eating Culture by : Gillian Crowther
Download or read book Eating Culture written by Gillian Crowther and published by University of Toronto Press. This book was released on 2018-05-15 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: From ingredients and recipes to meals and menus across time and space, this highly engaging overview illustrates the important roles that anthropology and anthropologists play in understanding food and its key place in the study of culture. The new edition, now in full colour, introduces discussions about nomadism, commercializing food, food security, and ethical consumption, including treatment of animals and the long-term environmental and health consequences of meat consumption. New feature boxes offer case studies and exercises to help highlight anthropological methods and approaches, and each chapter includes a further reading section. By considering the concept of cuisine and public discourse, Eating Culture brings order and insight to our changing relationship with food.
Book Synopsis Ceramics, Cuisine and Culture by : Michela Spataro
Download or read book Ceramics, Cuisine and Culture written by Michela Spataro and published by Oxbow Books. This book was released on 2015-10-31 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 23 papers presented here are the product of the interdisciplinary exchange of ideas and approaches to the study of kitchen pottery between archaeologists, material scientists, historians and ethnoarchaeologists. They aim to set a vital but long-neglected category of evidence in its wider social, political and economic contexts. Structured around main themes concerning technical aspects of pottery production; cooking as socioeconomic practice; and changing tastes, culinary identities and cross-cultural encounters, a range of social economic and technological models are discussed on the basis of insights gained from the study of kitchen pottery production, use and evolution. Much discussion and work in the last decade has focussed on technical and social aspects of coarse ware and in particular kitchen ware. The chapters in this volume contribute to this debate, moving kitchen pottery beyond the Binfordian ‘technomic’ category and embracing a wider view, linking processualism, ceramic-ecology, behavioral schools, and ethnoarchaeology to research on historical developments and cultural transformations covering a broad geographical area of the Mediterranean region and spanning a long chronological sequence.
