Food And Folklore
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| Author | : Lucy Long |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 481 |
| Release | : 2015-12-31 |
| Genre | : Social Science |
| ISBN | : 0857857231 |
Folklore has long explored food as a core component of life, linked to identity, aesthetics, and community and connecting individuals to larger contexts of history, culture and power. It recognizes that we gather together to eat, define class, gender, and race by food production, preparation, and consumption, celebrate holidays and religious beliefs with food, attach meaning to the most mundane of foods, and evoke memories and emotions through our food selections and presentations. The Food and Folklore Reader is the first comprehensive introduction to folklore methods and concepts relevant to food, spanning the entire discipline with key sources drawn from around the globe. Whilst folklore approaches have long permeated food studies, this is the first dedicated reader to introduce those ideas and to encourage students of food to explore them in their own work. Internationally respected editor Lucy M. Long offers expert commentary and rich learning features to aid teaching. Definitive in scale and scope, the reader covers the history of food in folklore scholarship whilst also highlighting food studies approaches and concepts for folklore readers. From seminal works on identity and aesthetics to innovative scholarship on contemporary food issues such as culinary tourism and food security, this will be an essential resource for food studies, folklore studies and anthropology.
| Author | : Clare Connery |
| Publisher | : |
| Total Pages | : 144 |
| Release | : 2001 |
| Genre | : Cookery, Irish |
| ISBN | : 9780753704165 |
| Author | : Irina Petrosian |
| Publisher | : Lulu.com |
| Total Pages | : 254 |
| Release | : 2006 |
| Genre | : Cooking |
| ISBN | : 1411698657 |
Food is a portal to Armenia's past and present-day culture. This culinary journey across the land called Hayastan presents the rich history, wondrous legends, and fact-filled stories of Armenian cuisine. Authors Irina Petrosian and David Underwood take readers on a memorable tour of Armenia by way of the kitchen. What ancient Armenian fable warned against genetically-altered food? What little-known Armenian fruit may have helped Noah on the ark? What was the diet of David of Sassoun, the legendary Armenian Hercules? What was the influence of the Soviet Union on the food ways of Armenia? What strange and exotic fruits and herbs are sold in Armenia's markets? Why do Armenians go to cemeteries to 'feed' the dead? What role did coffee play in Armenian marriage rituals? If you are curious about one of the world's most ancient cultures, or are contemplating a trip to Armenia, don't miss the chance to read this fascinating book.
| Author | : Joanne Asala |
| Publisher | : Llewellyn Worldwide |
| Total Pages | : 388 |
| Release | : 1998 |
| Genre | : Cooking |
| ISBN | : 9781567180442 |
Presents recipes for beverages, eggs, cheese, soups, vegetables, seafood, meats, and desserts, listing traditional holidays associated with the foods, and other folk beliefs and correspondences.
| Author | : Jo Lethaby |
| Publisher | : Hamlyn |
| Total Pages | : 144 |
| Release | : 1999 |
| Genre | : Cooking |
| ISBN | : 9781571456502 |
The Food & Folklore Series brings to life the traditions, folklore, and cooking styles of some of the world's most beloved cuisines. Each title begins with an introduction to the history and culture, then offers over 100 authentic recipes with helpful glossary and tips. Throughout the books, the recipes are illustrated with beautiful color photography paired with evocative black-and-white images of the people and countryside. A unique collection of culinary and cultural lore, as delicious as it is fascinating!
| Author | : Brian Sutton-Smith |
| Publisher | : Routledge |
| Total Pages | : 392 |
| Release | : 2012-10-12 |
| Genre | : Education |
| ISBN | : 1136546111 |
A groundbreaking collection of essays on a hitherto underexplored subject that challenges the existing stereotypical views of the trivial and innocent nature of children's culture, this work reveals for the first time the artistic and complex interactions among children. Based on research of scholars from such diverse fields as American studies, anthropology, education, folklore, psychology, and sociology, this volume represents a radical new attempt to redefine and reinterpret the expressive behaviors of children. The book is divided into four major sections: history, methodology, genres, and setting, with a concluding chapter on theory. Each section is introduced by an overview by Brian Sutton-Smith. The accompanying bibliography lists historical references through the present, representing works by scholars for over 100 years.
| Author | : Jacqueline S. Thursby |
| Publisher | : Greenwood |
| Total Pages | : 228 |
| Release | : 2008-03-30 |
| Genre | : Social Science |
| ISBN | : |
A comprehensive introduction to the folklore of food from the early Native American cultures to the multicultural cuisine of the present day.
| Author | : Michael E. Bell |
| Publisher | : Wesleyan University Press |
| Total Pages | : 392 |
| Release | : 2013-04-16 |
| Genre | : Social Science |
| ISBN | : 0819571717 |
These stories of vampire legends and gruesome nineteenth-century practices is “a major contribution to the study of New England folk beliefs” (The Boston Globe). For nineteenth-century New Englanders, “vampires” lurked behind tuberculosis. To try to rid their houses and communities from the scourge of the wasting disease, families sometimes relied on folk practices, including exhuming and consuming the bodies of the deceased. Folklorist Michael E. Bell spent twenty years pursuing stories of the vampire in New England. While writers like H.P. Lovecraft, Henry David Thoreau, and Amy Lowell drew on portions of these stories in their writings, Bell brings the actual practices to light for the first time. He shows that the belief in vampires was widespread, and, for some families, lasted well into the twentieth century. With humor, insight, and sympathy, he uncovers story upon story of dying men, women, and children who believed they were food for the dead. “A marvelous book.” —Providence Journal Includes an updated preface covering newly discovered cases.
| Author | : Kim Zachman |
| Publisher | : Running Press Kids |
| Total Pages | : 177 |
| Release | : 2021-04-06 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 0762498080 |
From hot dogs and hamburgers to ice cream and pizza, this fascinating book is full of fun facts and stories of the origins of some of America's most popular foods. Why is there no ham in hamburgers? How did we make ice cream before we could make ice? How did hot dogs get their name? From the origins of pizza (which got a big boost from Clarence Birdseye, of all people) to the Cornell professor who invented chicken fingers, There's No Ham in Hamburgers has all the ingredients for an entertaining and educational middle-grade read. Packed with informative sidebars, recipes, and experiments, along with fabulously funny illustrations by Peter Donnelly, this book is a reading recipe that kids will sink their teeth into!
| Author | : Lucy M. Long |
| Publisher | : University Press of Kentucky |
| Total Pages | : 520 |
| Release | : 2013-07-24 |
| Genre | : Travel |
| ISBN | : 0813143780 |
“Well-researched and original” essays on the intersection between food and adventure (Publishers Weekly). Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book’s contributors examine the many intersections of food, culture, and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication—whether they’re trying out a new kind of ethnic restaurant in their own town or the native cuisine of a place far from home. Editor Lucy Long explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also shows how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances that allow for adventurous eating. “Contributors to the book are widely recognized food experts who encourage readers to venture outside the comforts of home and embark on new eating experiences.” —Lexington Herald-Leader
