We cannot verify your location
Browse Book and Journal Content on Project MUSE

Browse Results For:

Social Sciences > Food Studies

previous PREV 1 2 3 4 5 6 7 NEXT next

Results 31-40 of 147

Access Restricted no This search result is for a Book

Culinary Tourism

edited by Lucy M. Long

""From Kosher Oreos to the gentrification of Mexican cusine, from the charismatic cook of Basque communities in Spain and the United States to the mainstreaming of southwestern foodways, Culinary Tourism maps a lively cultural and intellectual terrain."" -- from the foreword by Barbara Kirshenblatt-GimblettCulinary 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. Editor Lucy Long contends that although the interest in experiencing ""otherness"" is strong within American society, total immersion into the unfamiliar is not always welcome. Thus spicy flavors of Latin Aermcia and the exotic ingredients of Asia have been mainstreamed for everyday consumption. Culinary Tourism explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also show how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances for adventurous eating.

Access Restricted no This search result is for a Book

Cultivating Food Justice

Race, Class, and Sustainability

edited by Alison Hope Alkon and Julian Agyeman

Documents how racial and social inequalities are built into our food system, and how communities are creating environmentally sustainable and socially just alternatives.

Access Restricted no This search result is for a Book

Curried Cultures

Globalization, Food, and South Asia

Krishnendu Ray

Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. Curried Cultures–a wide-ranging collection of essays–explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings. Curried Cultures challenges disciplinary boundaries in considering South Asian gastronomy by assuming a proximity to dishes and diets that is often missing when food is a lens to investigate other topics. The book’s established scholarly contributors examine food to comment on a range of cultural activities as they argue that the practice of cooking and eating matter as an important way of knowing the world and acting on it.

Access Restricted no This search result is for a Book

Daughters and Granddaughters of Farmworkers

Emerging from the Long Shadow of Farm Labor

Barbara Wells

In Daughters and Granddaughters of Farmworkers, Barbara Wells examines the work and family lives of Mexican American women in a community near the U.S.-Mexican border in California’s Imperial County. Decades earlier, their Mexican parents and grandparents had made the momentous decision to migrate to the United States as farmworkers. This book explores how that decision has worked out for these second- and third-generation Mexican Americans.Wells provides stories of the struggles, triumphs, and everyday experiences of these women. She analyzes their narratives on a broad canvas that includes the social structures that create the barriers, constraints, and opportunities that have shaped their lives. The women have constructed far more settled lives than the immigrant generation that followed the crops, but many struggle to provide adequately for their families.These women aspire to achieve the middle-class lives of the American Dream. But upward mobility is an elusive goal. The realities of life in a rural, agricultural border community strictly limit social mobility for these descendants of immigrant farm laborers. Reliance on family networks is a vital strategy for meeting the economic challenges they encounter. Wells illustrates clearly the ways in which the “long shadow” of farm work continues to permeate the lives and prospects of these women and their families.

Access Restricted no This search result is for a Book

Defining Culinary Authority

The Transformation of Cooking in France, 1650-1832

Jennifer J. Davis

In the eighteenth and nineteenth centuries, French cooks began to claim central roles in defining and enforcing taste, as well as in educating their diners to changing standards. Tracing the transformation of culinary trades in France during the Revolutionary era, Jennifer J. Davis argues that the work of cultivating sensibility in food was not simply an elite matter; it was essential to the livelihood of thousands of men and women. Combining rigorous archival research with social history and cultural studies, Davis analyzes the development of cooking aesthetics and practices by examining the propagation of taste, the training of cooks, and the policing of the culinary marketplace in the name of safety and good taste. French cooks formed their profession through a series of debates intimately connected to broader Enlightenment controversies over education, cuisine, law, science, and service. Though cooks assumed prominence within the culinary public sphere, the unique literary genre of gastronomy replaced the Old Regime guild police in the wake of the French Revolution as individual diners began to rethink cooks’ authority. The question of who wielded culinary influence—and thus shaped standards of taste—continued to reverberate throughout society into the early nineteenth century. This remarkable study illustrates how culinary discourse affected French national identity within the country and around the globe, where elite cuisine bears the imprint of the country’s techniques and labor organization.

Access Restricted no This search result is for a Book

Devouring Cultures

Perspectives on Food, Power, and Identity from the Zombie Apocalypse to Downton Abbey

Devouring Cultures brings together contributors from a wide range of disciplines including media studies, rhetoric, gender studies, philosophy, anthropology, literary criticism, film criticism, race theory, history, and linguistics to examine the ways food signifies both culture and identity.

These scholars look for answers to intriguing questions: What does our choice of dining house say about our social class? Can restaurants teach us about a culture? How does food operate in Downton Abbey? How does food consumption in zombie apocalypse films and apocalyptic literature relate to contemporary food-chain crises and food nostalgia? What aspects of racial conflict, assimilation, and empowerment may be represented in restaurant culture and food choice?

Restaurants, from their historical development to their modern role as surrogate kitchen, are studied as markers of gender, race, and social class, and also as forums for the exhibition of tensions or spaces where culture is learned through the language of food. Food, as it is portrayed in literature, movies, and television, is illuminated as a platform for cultural assimilation, a way for the oppressed to find agency, or even a marker for the end of a civilization.

The essays in Devouring Cultures—despite having a rich mix of approaches—are united by each writer’s deep exploration of how our choices about what we eat, where we eat, and with whom we eat are linked to identity and meaning.

Access Restricted no This search result is for a Book

Dinner Roles

American Women and Culinary Culture

Who cooks dinner in American homes? It's no surprise that “Mom” remains the overwhelming answer. Cooking and all it entails, from grocery shopping to chopping vegetables to clearing the table, is to this day primarily a woman's responsibility. How this relationship between women and food developed through the twentieth century and why it has endured are the questions Sherrie Inness seeks to answer in Dinner Roles: American Women and Culinary Culture.

By exploring a wide range of popular media from the first half of the twentieth century, including cookbooks, women's magazines, and advertisements, Dinner Roles sheds light on the network of sources that helped perpetuate the notion that cooking is women's work. Cookbooks and advertisements provided valuable information about the ideals that American society upheld. A woman who could prepare the perfect Jell-O mold, whip up a cake with her new electric mixer, and still maintain a spotless kitchen and a sunny disposition was the envy of other housewives across the nation.

Inness begins her exploration not with women but with men-those individuals often missing from the kitchen who were taught their own set of culinary values. She continues with the study of juvenile cookbooks, which provided children with their first cooking lessons. Chapters on the rise of electronic appliances, ethnic foods, and the 1950s housewife all add to our greater understanding of women's evolving roles in American culinary culture.

Access Restricted no This search result is for a Book

Dirt, Sweat, and Diesel

A Family Farm in the Twenty-first Century

Steven L. Hilty

Access Restricted no This search result is for a Book

Duncan Hines

How a Traveling Salesman Became the Most Trusted Name in Food

Louis Hatchett. foreword by Michael and Jane Stern

Duncan Hines (1880--1959) may be best known for the cake mixes, baked goods, and bread products that bear his name, but most people forget that he was a real person and not just a fictitious figure invented for the brand. America's pioneer restaurant critic, Hines discovered his passion while working as a traveling salesman during the 1920s and 1930s -- a time when food standards were poorly enforced and safety was a constant concern. He traveled across America discovering restaurants and offering his recommendations to readers in his best-selling compilation Adventures in Good Eating (1935). The success of this work and of his subsequent publications led Hines to manufacture the extremely popular food products that we still enjoy today.

In Duncan Hines, author Louis Hatchett explores the story of the man, from his humble beginnings in Bowling Green, Kentucky, to his lucrative licensing deal with Proctor & Gamble. Following the successful debut of his restaurant guide, Hines published his first cookbook, Adventures in Good Cooking (1939), at the age of 59 and followed it with The Dessert Book (1955). These culinary classics included recipes from many of the establishments he visited on his travels, favorites handed down through his family for generations, and new dishes that contained unusual ingredients for the era. Many of the recipes served as inspiration for mixes that eventually became available under the Duncan Hines brand.

This authoritative biography is a comprehensive account of the life and legacy of a savvy businessman, American icon, and an often-overlooked culinary pioneer whose love of good food led to his name becoming a grocery shelf favorite. Hatchett offers insightful commentary into the man behind the cake mix boxes and how he paved the way for many others like him.

Access Restricted no This search result is for a Book

Dutch Ovens Chronicled

Their Use in the United States

When a significant number of Americans had to prepare meals in the out of doors—colonists, pioneers moving west, cowboys working the range, or sheep herders—they needed something portable to cook their food in. Iron casters filled that need by turning out various pots, pans, and ovens to be carried to cabins, campfires, wagon trains, and camping trails. One such vessel was the Dutch oven, which had been in use for generations.

Dutch Ovens Chronicled offers a history of the development, care, and use of these ovens, complete with photos and recipes. This authoritative, informative, and eminently readable guide will be appreciated by outdoor enthusiasts, antiquarians, and history buffs alike.

previous PREV 1 2 3 4 5 6 7 NEXT next

Results 31-40 of 147


Return to Browse All on Project MUSE

Research Areas

Content Type

  • (147)


  • You have access to this content
  • Free sample
  • Open Access
  • Restricted Access