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Cooking in Europe: 1250-1650
Ken Albala and Lisa Cooperman
Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens.
An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!
Illustrations by Lisa Cooperman, University of the Pacific
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Resettlement of Women and State Building in Western China
Gregory Rohlf
Asia's "missing girls" have been the subject of a heated and ongoing debate in the press and academy over gender inequality in China and India. The problem is a gross violation of the human rights of Chinese girls that must be addressed at its root in Chinese culture. The implications of the "marriage squeeze" and other dimensions of the female shortage will be faced by the people and government of China for many years to come.
But the current female shortage is not a new problem. Women were in shortage during the Qing dynasty for the same reasons they are today. Of greater interest for this paper was the female shortage in parts of western China in the 1950s and 1960s, a deficit that was caused by transfers of mostly Han Chinese males. Qinghai province was on the receiving end of largely male population transfers in the 1950s. In the 1960s and 1970s, in-migration continued at lower levels but the gender balance of in-and out-migration shifted. Official population figures show that the population of Han women grew faster than the Han male population in the 1960s and 1970s despite ongoing male resettlement and sex ratios at birth that favored males. The faster rate of growth for Han women is therefore most likely the result of population transfers to Qinghai, rather than births or deaths. One can also see evidence of population transfers of women in the 1960s and 1970s In two middle-aged cohorts of Qinghai’s urban population in 2000 that are dominated by females. Specifically, Qinghai’s municipalities (Xining, Golmud and Delingha) show cohorts missing 10,000-12,000 middle-aged men who are unlikely to have died or been killed. I suspect that this bulge in the numbers of women in Xining has been produced by population transfers and that it reflects a state policy to adjust the imbalanced gender ratios it had created in the 1950s.
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Graduate Studies Panel Discussion: The Ups and Downs of Food Studies
Sabrina Small, Richard Wilk, Deanna Pucciarelli, Jennifer Schiff Berg, Ken Albala, Jonathan Deutsch, and Krishnendu Ray
The lack of food literacy on a wide academic level has been problematic to the study of food in that there is an extreme disconnect between what the academic community knows, what they ought to know, and what they think they know about food studies and gastronomy departments. There is a huge chasm between Nutrition students, Food Studies students, Public Health students, History students and Anthropology students despite the fact that food often links the work these scholars do. Access to various disciplines is limited to those studying food specifically. Students are often barred from Nutrition courses and Public Health courses, limiting the discussion that can take place in the classroom, as well as the discourse that is being created with this emerging field. Similarly, communication between programs of this nature is inadequate. These fledgling programs lack a home and peer-group to gain academic support from. Food studies attempts to fill the space between Culinary schools, vocational-tech schools, and various academic departments. In its attempt to be interdisciplinary, food studies becomes impractical and confusing to potential employers. The advantages of studying Gastronomy, rather than completing a degree in history with a focus on food are scant when it comes time to fill out PhD applications. Identity issues are considerable without the easily recognizable tag of chef, anthropologist, historian, nutritionist, etc. When most food studies research does not fit into one program or discipline, the problem of how to determine future academic paths is a great one.
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Opening Up North America
Ken Albala and Caroline Cox
Describes the history of voyages to the United States and Canada, including those of Alexander Mackenzie, John Cabot, Giovanni da Verrazano, Jacques Cartier, and David Thompson. Opens with Alexander MacKenzie's 1793 journey across North America to the Pacific Ocean and covers discovery and exploration in North America from 1497 through 1800. An examination of some of the earliest accounts of Egyptian and Mesopotamian explorations. An account of Dr. David Livingstone's search for the source of the Nile River in the jungles of central Africa in 1871. The exciting story of the ascent to the summit of Mount Everest, the world's tallest mountain, by Edmund Hillary and Tenzing Norgay. A description of the race to the North Pole and all that it entailed, including various explorers' theories on how to achieve this goal. The epic saga of Lewis and Clark's Corps of Discovery and their journey across America. The dramatic story of the explosion that damaged Apollo 13 and the three-day struggle of the men inside, along with those in mission command on the ground, culminating in their safe return to Earth, and more. Each book's gripping narrative shares these events appeal with readers while firsthand accounts of characters, climate, and terrain will help them see discovery and exploration from a fresh perspective. Includes black-and-white illustrations, maps, sidebars, a glossary, a bibliography, and an index.
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Jacob Boehme and the Foundations of a Vegetarian Food Ideology
Ken Albala
Focuses on Jacob Boehme, a mystic Paracelsian Hermetic theosopher, and his works on vegetarianism. Significance of the Garden of Eden in the vegetarian, non-violent tradition; Concept of the new man explained by Boehme in "The Three Principles"; Difference between Edenic food and earthly food.
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