-
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.
-
The Renaissance of Food in Global Perspective
Ken Albala
While historians have long traced the many global exchanges in ingredients, peoples, and pathogens that took place in the age of encounters, few have looked closely at actual culinary traditions. What traditions of sixteenth- and seventeenth-centry European kitchens were adapted to local conditions, ingredients, and available technologies and why do they survive long after disappearing from European cuisine? There are surprising culinary rudiments dating back to the Renaissance, stretching from the kasutera of Japan to the capirotada of Mexico. This talk will discuss European cookbooks and cooking traditions and the fascinating ways they influenced cooking around the world, long before the era of transnational conglomerate food corporations.
-
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.
-
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.
-
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
-
Roundtable: Food and Music: Directions for Research
Lucy Long, Ken Albala, Eve Jochnowitz, and Julia Lapp
Food and music oftentimes accompany each other, particularly at festive or ritualistic events. Some music genres also use food as a frequent theme, either as a subject in itself, or as a metaphor usually for sex. Are there other commonalities between these two domains of experience that can contribute understanding of either one? In what ways are they similar; and in what ways different? Can musicological theories and concepts be usefully applied to food, and vice versa? This forum presents initial thoughts on the possibility of a field of gastromusicology.
Printing is not supported at the primary Gallery Thumbnail page. Please first navigate to a specific Image before printing.
