The Lost Arts Of Hearth And Home
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| Author | : Ken Albala |
| Publisher | : Penguin |
| Total Pages | : 281 |
| Release | : 2012-10-02 |
| Genre | : Cooking |
| ISBN | : 1101611839 |
The Lost Arts of Hearth and Home is not about extreme, off-the-grid living. It’s for city and suburban dwellers with day jobs: people who love to cook, love fresh natural ingredients, and old techniques for preservation; people who like doing things themselves with a needle and thread, garden hoe, or manual saw. Ken Albala and Rosanna Nafziger Henderson spread the spirit of antiquated self-sufficiency throughout the household. They offer projects that are decidedly unplugged and a little daring, including: * Home building projects like rooftop food dehydrators and wood-burning ovens * Homemaking essentials, from sewing and quilting to rug braiding and soap making * The wonders of grain: making croissants by hand, sprouting grains, and baking bread * Adventures with meat: pickled pig’s feet, homemade liverwurst, and celery-cured salami Intended for industrious cooks and crafters who aren’t afraid to roll up their sleeves, The Lost Arts of Hearth and Home will teach you the history and how-to on projects for every facet of your home, all without the electric toys that take away from the experience of making things by hand.
| Author | : Ken Albala |
| Publisher | : Columbia University Press |
| Total Pages | : 274 |
| Release | : 2011-12-27 |
| Genre | : Cooking |
| ISBN | : 0231520794 |
Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection of food and faith from the fourteenth to the twenty-first century, charting the complex relationship among religious eating habits and politics, culture, and social structure. Theoretically rich and full of engaging portraits, essays consider the rise of food buying and consumerism in the fourteenth century, the Reformation ideology of fasting and its resulting sanctions against sumptuous eating, the gender and racial politics of sacramental food production in colonial America, and the struggle to define "enlightened" Lenten dietary restrictions in early modern France. Essays on the nineteenth century explore the religious implications of wheat growing and breadmaking among New Zealand's Maori population and the revival of the Agape meal, or love feast, among American brethren in Christ Church. Twentieth-century topics include the metaphysical significance of vegetarianism, the function of diet in Greek Orthodoxy, American Christian weight loss programs, and the practice of silent eating rituals among English Benedictine monks. Two introductory essays detail the key themes tying these essays together and survey food's role in developing and disseminating the teachings of Christianity, not to mention providing a tangible experience of faith.
| Author | : Sandor Ellix Katz |
| Publisher | : Chelsea Green Publishing |
| Total Pages | : 530 |
| Release | : 2012 |
| Genre | : Cooking |
| ISBN | : 160358286X |
"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times *Named a "Best Gift for Gardeners" by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.
| Author | : Samantha L. Martin-McAuliffe |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 305 |
| Release | : 2016-09-22 |
| Genre | : Social Science |
| ISBN | : 147252022X |
Food and Architecture is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue. Each of the four sections – Regionalism, Sustainability, Craft, and Authenticity – focuses on a core area of overlap between food and architecture. Structured around a series of 'conversations' between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects.
| Author | : Cheryl Mendelson |
| Publisher | : Simon and Schuster |
| Total Pages | : 900 |
| Release | : 2005-05-17 |
| Genre | : House & Home |
| ISBN | : 0743272862 |
A classic bestselling resource for every household, Home Comforts helps you manage everyday chores, find creative solutions to domestic dilemmas, and enhance the experience of life at home. “Home Comforts is to the house what Joy of Cooking is to food.” —USA TODAY Home Comforts is an engaging and comprehensive book about housekeeping. It is a lively and readable guide for both beginners and experts in all the domestic arts. From keeping surfaces free of germs, watering plants, removing stains, folding a fitted sheet, cleaning china, tuning a piano, lighting a fire, setting the dining room table—this guide covers everything that people might want to do for themselves in their homes. Further topics include: making up a bed with hospital corners, expert recommendations for safe food storage, reading care labels (and sometimes carefully disregarding them), keeping your home free of dust mites and other allergens, this is a practical, good-humored, philosophical guidebook to the art and science of household management.
| Author | : Paul Freedman |
| Publisher | : University of California Press |
| Total Pages | : 420 |
| Release | : 2014-10-31 |
| Genre | : Cooking |
| ISBN | : 0520283589 |
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
| Author | : Ken Albala |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 361 |
| Release | : 2016-04-04 |
| Genre | : Social Science |
| ISBN | : 1610697383 |
What's for dinner? Not just in America, but around the world? And how is it cooked, what's the historical significance of that food, how is it served and consumed, and who gets to clean up? This book provides fascinating insight into how dinner is defined in countries around the world. Almost universally, "dinner" is a key meal in most countries around the world, whether it be a simple dish of rice and beans, a slice of pizza on the go, or a multi-course formal meal. What do the specifics of how a meal is eaten-by hand instead of with utensils, for example-say about a specific culture? This fascinating one-volume reference guide examines all aspects of dinner in international settings, enabling insightful cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits. Some 50 countries are covered in chapters focusing on present-day meal habits in Europe, Asia, the Middle East, Africa, and North and South America. The commentary covers everything about the meal, such as the time, the cooking and preparation, shopping for ingredients, the clean-up process, gender-based participation roles, conversation or other social interactions, and etiquette-just about everything that happens at the table. The book is ideal for classroom teaching and learning, as the entries and photos are conducive to teaching students about other cultures, directly supporting the National Geography Standards. Students will be able to make informed comparisons between their own lives and the various cultural experiences described in the book.
| Author | : Ken Albala |
| Publisher | : Routledge |
| Total Pages | : 425 |
| Release | : 2013-05-07 |
| Genre | : Social Science |
| ISBN | : 1136741666 |
Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and students are rushing into classes and formal degree programs focused on food. Introduced by the editor and including original articles by over thirty leading food scholars from around the world, the Routledge International Handbook of Food Studies offers students, scholars and all those interested in food-related research a one-stop, easy-to-use reference guide. Each article includes a brief history of food research within a discipline or on a particular topic, a discussion of research methodologies and ideological or theoretical positions, resources for research, including archives, grants and fellowship opportunities, as well as suggestions for further study. Each entry also explains the logistics of succeeding as a student and professional in food studies. This clear, direct Handbook will appeal to those hoping to start a career in academic food studies as well as those hoping to shift their research to a food-related project. Strongly interdisciplinary, this work will be of interest to students and scholars throughout the social sciences and humanities.
| Author | : Ken Albala |
| Publisher | : SAGE |
| Total Pages | : 1635 |
| Release | : 2015 |
| Genre | : Food |
| ISBN | : 1452243018 |
The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues.
| Author | : Ken Albala |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 257 |
| Release | : 2014-05-22 |
| Genre | : History |
| ISBN | : 1350995371 |
Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually in the popular press, and most importantly the transformation of the economy on a global scale. Food became the object of rigorous investigation among physicians, theologians, agronomists and even poets and artists. Concern with eating was, in fact, central to the cultural dynamism we now recognize as the Renaissance. A Cultural History of Food in the Renaissance presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
