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| Author | : Mark McWilliams |
| Publisher | : Oxford Symposium |
| Total Pages | : 400 |
| Release | : 2017-06-30 |
| Genre | : Social Science |
| ISBN | : 190924855X |
Contains the proceedings from the 2016 Oxford Symposium on Food & Cookery focusing on offal.
| Author | : Simona Stano |
| Publisher | : Springer Nature |
| Total Pages | : 192 |
| Release | : 2021-09-18 |
| Genre | : Philosophy |
| ISBN | : 3030811158 |
This volume offers new insights into food and culture. Food habits, preferences, and taboos are partially regulated by ecological and material factors - in other words, all food systems are structured and given particular functioning mechanisms by specific societies and cultures, either according to totemic, sacrificial, hygienic-rationalist, aesthetic, or other symbolic logics. This provides much “food for thought”. The famous expression has never been so appropriate: not only do cultures develop unique practices for the production, treatment and consumption of food, but such practices inevitably end up affecting food-related aspects and spheres that are generally perceived as objectively and materially defined. This book explores such dynamics drawing on various theoretical approaches and analytical methodologies, thus enhancing the cultural reflection on food and, at the same time, helping us see how the study of food itself can help us understand better what we call “culture”. It will be of interest to anthropologists, philosophers, semioticians and historians of food.
| Author | : Luis I. Prádanos |
| Publisher | : Boydell & Brewer |
| Total Pages | : 347 |
| Release | : 2023-01-17 |
| Genre | : |
| ISBN | : 1855663694 |
An exploration of how writers, artists, and filmmakers expose the costs and contest the assumptions of the Capitalocene era that guides readers through the rapidly developing field of Spanish environmental cultural studies. From the scars left by Franco's dams and mines to the toxic waste dumped in Equatorial Guinea, from the cruelty of the modern pork industry to the ravages of mass tourism in the Balearic Islands, this book delves into the power relations, material practices and social imaginaries underpinning the global economic system to uncover its unaffordable human and non-human costs. Guiding the reader through the rapidly emerging field of Spanish environmental cultural studies, with chapters on such topics as extractivism, animal studies, food studies, ecofeminism, decoloniality, critical race studies, tourism, and waste studies, an international team of US and European scholars show how Spanish writers, artists, and filmmakers have illuminated and contested the growth-oriented and neo-colonialist assumptions of the current Capitalocene era. Focussed on Spain, the volume also provides models for exploring the socioecological implications of cultural manifestations in other parts of the world.
| Author | : Richard J. King |
| Publisher | : University of Chicago Press |
| Total Pages | : 321 |
| Release | : 2023-05-26 |
| Genre | : Nature |
| ISBN | : 0226818039 |
"Ocean Bestiary tells the history of our relationship with the sea, one animal at a time, from A to Z. From the earliest Polynesian navigators to the pilots of deep-sea submersibles today, humans have been exploring the globe's most dominant and inaccessible ecosystem and bringing home to those ashore breathtaking accounts of what they observed. Jumping off from the stories of whalemen, pirates, explorers, immigrants, naturalists, writers, painters, and cruiser-sailors-some famous, some entirely unknown and unpublished-this little book examines and shares what it was they saw. Ocean Bestiary crosses a range of geographies and oceanic environments, from shallows to depths and including coral reefs, upwelling zones, and more. It covers an equally wide range of organisms as well, from tiny zooplankton to immense whales. In playful prose, Richard J. King unfurls his stories and their relevance today for our understanding of environmental history, the history of marine biology, and our shifting perceptions of the ocean"--
| Author | : Alaa El-Din A. (Aladin) Bekhit |
| Publisher | : Academic Press |
| Total Pages | : 431 |
| Release | : 2022-08-09 |
| Genre | : Technology & Engineering |
| ISBN | : 0128231769 |
Provides comprehensive coverage of the components available in fish roe and highlights their biological and nutritional effects as well as their sensory and safety attributes. Fish Roe: Biochemistry, Products, and Safety describes various components available in fish roe and introduces their biological and nutritional effects. In addition to addressing biological and nutritional effects, this book also explores fish roe products and their safety while also providing coverage of the bioactives that are naturally available in fish roe or generated during processing, thereby outlining the maximum benefits that can be obtained from this natural resource. Beginning with the introduction of fish roe production procedures worldwide, this book further explores the processing of traditional fish roe products from Europe, Asia, and the Middle East, where fish roe is frequently consumed. This book also discusses the sensory and safety attributes of fish roe and will be a comprehensive reference for food scientists, chemists, food process engineers, developers, researchers, and students in the field of seafood science. Reviews the composition of fish roe and fish roe products Evaluates the biological and nutritional aspects of components found in fish roe and their products Presents extensive information on the processing and safety of fish roe products
| Author | : Jane Lovell |
| Publisher | : Routledge |
| Total Pages | : 299 |
| Release | : 2019-11-25 |
| Genre | : Business & Economics |
| ISBN | : 042980234X |
This interdisciplinary book addresses the highly relevant debates about authenticity in North America, providing a contemporary re-examination of American culture, tourism and commodification of place. Blending social sciences and humanities research skills, it formulates an examination of the geography of authenticity in North America, and brings together studies of both rurality and urbanity across the country, exposing the many commonalities of these different landscapes. Relph stated that nostalgic places are inauthentic, yet within this work several chapters explore how festivals and visitor attractions, which cultivate place heritage appeal, are authenticated by tourists and communities, creating a shared sense of belonging. In a world of hyperreal simulacra, post-truth and fake news, this book bucks the trend by demonstrating that authenticity can be found everywhere: in a mouthful of food, in a few bars of a Beach Boys song, in a statue of a troll, in a diffuse magical atmosphere, in the weirdness of the ungentrified streets. Written by a range of leading experts, this book offers a contemporary view of American authenticity, tourism, identity and culture. It will be of great interest to upper-level students, researchers and academics in Tourism, Geography, History, Cultural Studies, American Studies and Film Studies.
| Author | : Mark McWilliams |
| Publisher | : Oxford Food Symposium |
| Total Pages | : 349 |
| Release | : 2019-07-01 |
| Genre | : Social Science |
| ISBN | : 1909248657 |
This edited collection contains papers presented on the theme of Seeds at the 2018 Oxford Food Symposium. Thirty-six articles by forty-one authors are included.
| Author | : Anissa Helou |
| Publisher | : Absolute Press |
| Total Pages | : 0 |
| Release | : 2011-05-10 |
| Genre | : Cooking |
| ISBN | : 9781906650551 |
Anissa Helou's classic work, The Fifth Quarter, first published in 2004, is now re-issued as Offal, updated and expanded with the addition of striking colour food photography. This is the only book currently in print in the English language dedicated exclusively to the subject of offal - a subject currently enjoying a resurgence in popularity and fashion - in all its many and surprising forms. From foie gras to cod's roe and from sheep's head to testicles, Offal draws on recipes and traditions from all over the world.
| Author | : Anissa Helou |
| Publisher | : Absolute Press |
| Total Pages | : 0 |
| Release | : 2004 |
| Genre | : Cooking (Variety meats) |
| ISBN | : 9781904573210 |
A classic workThe Fifth Quarter is the only book dedicated exclusively to the subject of offalA book dedicated to offal - currently enjoying a resurgence in popularity and fashion - in all its many and surprising formsNeatly categorised, stylishly designed and of interest to any offal eater - from the tame and curious to the daring and decadentFrom foie gras and co' s roe to shee' s head and testicles, this book draws on recipes and traditions from all over the world.
| Author | : Jennifer McLagan |
| Publisher | : Ten Speed Press |
| Total Pages | : 258 |
| Release | : 2011-09-13 |
| Genre | : Cooking |
| ISBN | : 1607740753 |
The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat. We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.
