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Knish Cover

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Knish

In Search of the Jewish Soul Food

Laura Silver

When Laura Silver's favorite knish shop went out of business, the native New Yorker sank into mourning, but then she sprang into action. She embarked on a round-the-world quest for the origins and modern-day manifestations of the knish.

The iconic potato pie leads the author from Mrs. Stahl's bakery in Brighton Beach, Brooklyn, to an Italian pasta maker in New Jersey--and on to a hunt across three continents for the pastry that shaped her identity. Starting in New York, she tracks down heirs to several knish dynasties and discovers that her own family has roots in a Polish town named Knyszyn.

With good humor and a hunger for history, Silver mines knish lore for stories of entrepreneurship, survival, and major deliciousness. Along the way, she meets Minnesota seniors who make knishes for weekly fundraisers, foodies determined to revive the legacy of Mrs. Stahl, and even the legendary knish maker's granddaughters, who share their joie de vivre--and their family recipe.

Knish connections to Eleanor Roosevelt and rap music? Die-hard investigator Silver unearths those and other intriguing anecdotes involving the starchy snack once so common along Manhattan's long-lost Knish Alley. In a series of funny, moving, and touching episodes, Silver takes us on a knish-eye tour of worlds past and present, thus laying the foundation for a global knish renaissance.

The Larder Cover

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The Larder

Food Studies Methods from the American South

John T. Edge

The sixteen essays in The Larder argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The methods and strategies herein help scholars use food and foodways as lenses to examine human experience. The resulting conversations provoke a deeper understanding of our overlapping, historically situated, and evolving cultures and societies.

The Larder presents some of the most influential scholars in the discipline today, from established authorities such as Psyche Williams-Forson to emerging thinkers such as Rien T. Fertel, writing on subjects as varied as hunting, farming, and marketing, as well as examining restaurants, iconic dishes, and cookbooks.

Editors John T. Edge, Elizabeth Engelhardt, and Ted Ownby bring together essays that demonstrate that food studies scholarship, as practiced in the American South, sets methodological standards for the discipline. The essayists ask questions about gender, race, and ethnicity as they explore issues of identity and authenticity. And they offer new ways to think about material culture, technology, and the business of food.

The Larder is not driven by nostalgia. Reading such a collection of essays may not encourage food metaphors. “It’s not a feast, not a gumbo, certainly not a home-cooked meal,” Ted Ownby argues in his closing essay. Instead, it’s a healthy step in the right direction, taken by the leading scholars in the field.

Leadership in Agriculture Cover

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Leadership in Agriculture

Case Studies for a New Generation

John Patrick Jordan

In a world facing chronic and increasing shortages in food crops and natural resources, visionary leadership in agriculture becomes more and more critical for building and maintaining a sustainable future. It is of paramount importance that the dynamic and challenging evolution in agriculture over the last century and a half be met today with imaginative leadership in virtually all aspects of activities and organizations involved.

Leadership in Agriculture: Case Studies for a New Generation focuses on key characteristics and elements of leadership. Using case studies from research, industry, education, administration, and extension services, the authors present real-world circumstances ranging from natural disasters to major restructuring that demanded problem solving, new initiatives, consensus, and organizational commitment. Drawing on their own experiences and covering topics as diverse as closing facilities, mounting a national research initiative, reinventing a major corporation, and dealing with invasive termites, the studies contain examples of both good and bad outcomes and tie back to the stated leadership principles and qualities.

TABLE OF CONTENTS:

Preface vii
Acknowledgments xiii

Leadership in the Agricultural Environment 1
Character: The Bedrock of Leaders and Leadership 13

Case Studies—How Leadership Can Make a Difference 37
1. Facing Down Nature: How a Regional Lab Survived Hurricane Katrina (Addressing Physical Crises) 38
2. Exerting Ag Leadership in Distributed Geographic Locations (Coordinating Dispersed Units within One Organization) 49
3. Closing and Relocating Facilities and Terminating Programs (Leadership Challenges with Organizational Restructuring) 59
4. National Research Initiative: Creating a Shared Leadership Vision (Bringing about a New Solution) 73
5. Battling Formosan Subterranean Termites (Forging a New Approach) 81
6. Gathering of the Agricultural Clan (Bringing Leaders Together without Central Authority) 90
7. Monsanto: How One Company Saw the Future and Transformed to Seize It (Leadership’s Role in a Significant Change) 96
8. Enhancing Leadership in the State Agricultural Experiment Stations (Cultivating New Leadership) 123
9. Development of the Council for Agricultural Science and Technology (CAST) (Enhancing a Better Understanding of Agricultural Science and Technology) 133

Lessons Learned from Case Studies 145
Making Leadership Work for You 152

Appendixes: How Does the Scientific Agricultural System Work? 161
Appendix A. The Land-Grant System: A Key to America’s Dream? How Does It Function? 161
Appendix B. The USDA’s Agricultural Research Service: Focus on National and International Issues 165
Appendix C. The Industrial Approach to Research: Diverse Foci Linked to Industrial Economic Effects 167

Notes 171
Bibliography 173
About the Authors 177
Index 179

For more information, please visit www.leadershipinagriculture.com.

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Locavore Adventures

One Chef's Slow Food Journey

Jim Weaver

America’s fast food culture reflects not only what we eat—foods that are processed and packaged for convenience—but also how we eat—munching as we multitask and not really tasting the super-sized meals we ingest. But in recent years, a more thoughtful philosophy about food has emerged. Developed in Italy, where fresh ingredients and artisanal techniques are prized, the Slow Food movement has rapidly gained a following in North America. The skeptics among us might wonder if it is possible truly to enjoy a Slow Food lifestyle—one based around local, seasonal ingredients—in our fast-paced world.

In Locavore Adventures, acclaimed New Jersey chef and restaurateur Jim Weaver shares his personal story of how he came to solve this problem—building a local slow food culture that is ecologically responsible and also yields delicious results. Weaver tells of his odyssey founding the Central New Jersey chapter of Slow Food, connecting local farmers, food producers, and chefs with the public to forge communities that value the region’s unique bounty. More than forty recipes throughout the book, from Hot Smoked Brook Trout with Asparagus Puree and Pickled Cippollini Onions to Zuppa di Mozzarella, will inspire readers to be creative in their own kitchens. Locavore Adventures is a thoughtful memoir about growing a sustainable food culture and a guide to slowing down, savoring locally grown food, and celebrating life.

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Long Green

The Rise and Fall of Tobacco in South Carolina

Eldred E. Prince Jr., with Robert R. Simpson

The first comprehensive history of Bright Leaf tobacco culture of any state to appear in fifty years, this book explores tobacco's influence in South Carolina from its beginnings in the colonial period to its heyday at the turn of the century, the impact of the Depression, the New Deal, and World War II, and on to present-day controversies about health risks due to smoking.

The book examines the tobacco growers' struggle against the monopolistic practices of manufacturers, explains the failures of the cooperative reform movement and the Hoover administration's farm policies, and describes how Franklin Delano Roosevelt's New Deal rescued southern agriculture from the Depression and forged a lasting and successful partnership between tobacco farmers and government. The technological revolutions of the post-World War II era and subsequent tobacco economy hardships due to increasingly negative public perception of tobacco use are also highlighted.The book details the roles and motives of key individuals in the development of tobacco culture, including firsthand experiences related by farmers and warehousemen, and offers informed speculations on the future of tobacco culture. Long Green allows readers to better understand the full significance of this cash crop in the history and economy of South Carolina and the American South.

The Master Cheesemakers of Wisconsin Cover

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The Master Cheesemakers of Wisconsin

James Norton and Becca Dilley

This book—beautifully photographed and engagingly written—introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than 600 varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger, to such specialties as crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning—in a profession that depends on fickle, living ingredients—to create the rich tastes and beautiful presentation of their skillfully crafted products.
    Certification as a Master Cheesemaker typically takes almost fifteen years. An applicant must hold a cheesemaking license for at least ten years, create one or two chosen varieties of cheese for at least five years, take more than two years of university courses, consent to constant testing of their cheese and evaluation of their plant, and pass grueling oral and written exams to be awarded the prestigious title.
    James Norton and Becca Dilley interviewed these dairy artisans, listened to their stories, tasted their cheeses, and explored the plants where they work. They offer here profiles of forty-three active Master Cheesemakers of Wisconsin, as well as a glossary of cheesemaking terms, suggestions of operations that welcome visitors for tours, tasting notes and suggested food pairings, and tasty nuggets (shall we say curds?) of information on everything to do with cheese.
 
 
Winner, Best Midwest Regional Interest Book, Midwest Book Awards

 

Meals to Come Cover

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Meals to Come

A History of the Future of Food

Dr. Warren Belasco

In this provocative and lively addition to his acclaimed writings on food, Warren Belasco takes a sweeping look at a little-explored yet timely topic: humanity's deep-rooted anxiety about the future of food. People have expressed their worries about the future of the food supply in myriad ways, and here Belasco explores a fascinating array of material ranging over two hundred years—from futuristic novels and films to world's fairs, Disney amusement parks, supermarket and restaurant architecture, organic farmers' markets, debates over genetic engineering, and more. Placing food issues in this deep historical context, he provides an innovative framework for understanding the future of food today—when new prophets warn us against complacency at the same time that new technologies offer promising solutions. But will our grandchildren's grandchildren enjoy the cornucopian bounty most of us take for granted? This first history of the future to put food at the center of the story provides an intriguing perspective on this question for anyone—from general readers to policy analysts, historians, and students of the future—who has wondered about the future of life's most basic requirement.

Mess of Greens Cover

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Mess of Greens

Southern Gender and Southern Food

Elizabeth S. D. Engelhardt

Combining the study of food culture with gender studies and using per­spectives from historical, literary, environmental, and American studies, Elizabeth S. D. Engelhardt examines what southern women’s choices about food tell us about race, class, gender, and social power.

Shaken by the legacies of Reconstruction and the turmoil of the Jim Crow era, different races and classes came together in the kitchen, often as servants and mistresses but also as people with shared tastes and traditions. Generally focused on elite whites or poor blacks, southern foodways are often portrayed as stable and unchanging—even as an untroubled source of nostalgia. A Mess of Greens offers a different perspective, taking into account industrialization, environmental degradation, and women’s increased role in the work force, all of which caused massive economic and social changes. Engelhardt reveals a broad middle of southerners that included poor whites, farm families, and middle- and working-class African Americans, for whom the stakes of what counted as southern food were very high.

Five “moments” in the story of southern food—moonshine, biscuits versus cornbread, girls’ tomato clubs, pellagra as depicted in mill literature, and cookbooks as means of communication—have been chosen to illuminate the connectedness of food, gender, and place. Incorporating community cookbooks, letters, diaries, and other archival materials, A Mess of Greens shows that choosing to serve cold biscuits instead of hot cornbread could affect a family’s reputation for being hygienic, moral, educated, and even godly.

Milk Money Cover

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Milk Money

Cash, Cows, and the Death of the American Dairy Farm

Kardashian, Kirk

The failing economics of the traditional small dairy farm, the rise of the factory mega-farm with its resultant pollution and disease, and the uncertain future of milk There’s something un-American and illogical about a market system where the price of a product bears no relation to the cost of its inputs. Yet we have lived with such a scheme in the dairy industry for decades: retail milk prices have stayed the same, while milk prices paid to farmers have plummeted. The dairy business is at the heart of the culture and economy of Vermont, just as it is of many other states. That fact meant little to Kirk Kardashian until he started taking his daughter to daycare at a dairy farm a few miles from his Vermont home—a farm owned by the same family for generations, but whose owners were now struggling to make ends meet. Suddenly, the abstractions of economics and commodities markets were replaced by the flesh and blood of a farm family whom he greeted every day. In the tradition of Michael Pollan and Eric Schlosser, Kardashian asks whether it is right that family farmers in America should toil so hard, produce a food so wholesome and so popular, and still lose money. This gripping investigation uncovers the hidden forces behind dairy farm consolidation, and explains why milk—a staple commodity subject to both government oversight and industry collusion—has proven so tricky to stabilize. Meanwhile, every year we continue to lose scores of small dairy farms. With passion, wit, and humor, Milk Money shows where we are now, how we got here, and where we might be going.

Modern Food, Moral Food Cover

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Modern Food, Moral Food

Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century

Helen Zoe Veit

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