Food and World Culture
Issues, Impacts, and Ingredients [2 volumes]
2022
ABC-CLIO
978-1-4408-6999-0 (ISBN)
ABC-CLIO
978-1-4408-6999-0 (ISBN)
This book uses food as a lens through which to explore important matters of society and culture. In exploring why and how people eat around the globe, the text focuses on issues of health, conflict, struggle, contest, inequality, and power.
Whether because of its necessity, pleasure, or ubiquity, the world of food (and its lore) proves endlessly fascinating to most people. The story of food is a narrative filled with both human striving and human suffering. However, many of today's diners are only dimly aware of the human price exacted for that comforting distance from the lived-world realities of food justice struggles. With attention to food issues ranging from local farming practices to global supply chains, this book examines how food’s history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression.
The main text is structured alphabetically around a set of 70 ingredients, from almonds to yeast. Each ingredient's story is accompanied by recipes. Along with the food profiles, the encyclopedia features sidebars. These are short discussions of topics of interest related to food, including automats, diners, victory gardens, and food at world’s fairs. This project also brings a social justice perspective to its content—weighing debates concerning food access, equity, insecurity, and politics.
Whether because of its necessity, pleasure, or ubiquity, the world of food (and its lore) proves endlessly fascinating to most people. The story of food is a narrative filled with both human striving and human suffering. However, many of today's diners are only dimly aware of the human price exacted for that comforting distance from the lived-world realities of food justice struggles. With attention to food issues ranging from local farming practices to global supply chains, this book examines how food’s history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression.
The main text is structured alphabetically around a set of 70 ingredients, from almonds to yeast. Each ingredient's story is accompanied by recipes. Along with the food profiles, the encyclopedia features sidebars. These are short discussions of topics of interest related to food, including automats, diners, victory gardens, and food at world’s fairs. This project also brings a social justice perspective to its content—weighing debates concerning food access, equity, insecurity, and politics.
Linda S. Watts is professor of American studies in the School of Interdisciplinary Arts and Sciences at the University of Washington, Bothell. Kelty Clark-Mahoney is a chef, educator, and independent scholar focused on issues of food insecurity and sustainability.
Alphabetical List of Food Profiles
Food Profiles by Category
Alphabetical List of Sidebars by Title
List of Sidebars by Associated Food Profile
Alphabetical List of Recipes
List of Recipes by Associated Food Profile
List of Recipes by Category
How to Use This Encyclopedia
Linda S. Watts
Preface
Kelty Clark-Mahoney and Linda S. Watts
Introduction
Linda S. Watts
Food Profiles, A–Z
Epilogue
Linda S. Watts
Glossary
General Bibliography
Index
| Erscheint lt. Verlag | 31.8.2022 |
|---|---|
| Zusatzinfo | 70 bw illus |
| Sprache | englisch |
| Gewicht | 1814 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Schulbuch / Wörterbuch ► Lexikon / Chroniken | |
| Sozialwissenschaften | |
| ISBN-10 | 1-4408-6999-5 / 1440869995 |
| ISBN-13 | 978-1-4408-6999-0 / 9781440869990 |
| Zustand | Neuware |
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