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At the Table: Food and Family Around the World
Ken Albala
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.
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Roundtable: Professional Development: What do book publishers want?
John Lang, Ken Albala, Marika Christofides, Jennifer Crewe, Kate Marshall, and Jennifer Schmidt
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Chair: Agrarian Virtues in Troubled Times: Food and Wine Production during War and Depression
Ken Albala
This panel explores how governments, food growers and wine producers used the rhetoric of agrarian virtues to increase agricultural production, ensure compliance with food controls and influence consumer behavior during the Great Depression and World War II. Looking at case studies in different national contexts—Vichy France, Nazi Germany, and the United States—the panelists examine why the celebration of agrarian virtues in government propaganda and mass marketing sometimes succeeded but also encountered resistance from the very groups it aimed to motivate and persuade.
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