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Routledge International Handbook of Food Studies
Ken Albala
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.
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Three World Cuisines: Italian, Mexican, Chinese
Ken Albala
Knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today.
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The Lost Arts of Hearth and Home
Ken Albala and Rosanna Nafziger Henderson
A celebration of the new old-fashioned approach to living - from soapmaking to sewing to bread baking and much more. It is not about extreme, off-the-grid-living, but these projects are decidedly unplugged and a little daring.
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A Cultural History of Food in The Renaissance
Ken Albala, Fabio Parasecoli, and Peter Scholliers
A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions. - See more at: http://www.bloomsbury.com/us/a-cultural-history-of-food-9781847883551/#sthash.LF11bLyZ.dpuf
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Common Core State Standards for High School Math: Geometry. What Every Math Teacher Should Know
Christopher D. Goff
This book explains the Geometry Common Core State Standards line by line. It is the first in a series intended to help high school math teachers better understand the Common Core State Standards.
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Andrew, Acts of
Caroline T. Schroeder
One of several early Christian Apocryphal Acts of the Apostles, the Acts of Andrew narrates the exploits and death of one of the disciples in the years following Jesus' resurrection. According to the canonical Gospels, Andrew was Peter's brother. The Acts of Andrew was popular in Antiquity. It was mentioned in a Manichaean psalmbook and by Christian authors as early as Origen. It was dismissed as heretical by church historian Eusebius.
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Antony
Caroline T. Schroeder
Antony (251–ca. 356 ce) was an influential monk of early Christianity, who is often considered the father of anchoritic monasticism. His rigorous asceticism contributed to an enduring reputation for holiness during his own lifetime, which only increased after his death with the publication of the popular Life of Antony by Athanasius of Alexandria. Christian monastics in Catholic and Orthodox traditions have viewed him as an exemplar and a model for imitation. Antony's story has influenced Western culture and has been portrayed in art and literature by Rubens, Flaubert, and others.
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Apopthegmata Patrum
Caroline T. Schroeder
The Apophthegmata Patrum consists of collections of sayings attributed to fourth and fifth century Christian monks, primarily in Egypt. Originating as oral traditions, these “sayings of the fathers” were compiled and written down during the fifth and sixth centuries in Palestine. As the introduction to the Alphabetical Collection explains, the traditions were recorded to provide models for later monks who wished to imitate early ascetics. The Apophthegmata has informed Christian monastic spirituality and practice from the Late Antique period to modernity, influencing figures from Benedict of Nursia to Thomas Merton.
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Pachomius
Caroline T. Schroeder
Pachomius (292–346 ce) was a Christian monk in Egypt who is often credited with founding coenobitic monasticism.
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Food Cultures of the World Encyclopedia
Ken Albala
Going out for Ethiopian, Argentine, or Malaysian food—or some other international cuisine—may be all the rage these days, but understanding the world's food cultures goes far beyond sampling the fare of the latest "exotic" restaurant. For example, learning the history behind the eating of tahricht (oven-baked sheep offal) among the Berber peoples of northern Africa, or how an average family in the Philippines shops for food, or why Brazilian chefs are focusing more than ever on using culturally important ingredients—all of these are part of understanding global food cultures.
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Food and Faith in Christian Culture
Ken Albala and Trudy Eden
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.
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Mathematics and Television
Leigh H. Edwards, Christopher D. Goff, Sarah Greenwald, and Jill E. Thomley
A selection of published books and book chapters from faculty members of the College of the Pacific at University of the Pacific.
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