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Adventures in Eating [[electronic resource] ] : Anthropological Experiences in Dining from Around the World
| Adventures in Eating [[electronic resource] ] : Anthropological Experiences in Dining from Around the World |
| Autore | Haines Helen R |
| Pubbl/distr/stampa | Boulder, : University Press of Colorado, 2010 |
| Descrizione fisica | 1 online resource (273 p.) |
| Disciplina | 394.1/209 |
| Altri autori (Persone) | SammellsClare A |
| Soggetto topico |
Dinners and dining
Electronic books. -- local Food habits Food preferences Manners & Customs Anthropology Social Sciences |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-60732-015-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover Page; Title Page; Copyright Page; Dedication; Contents; Figures; Contributors; Wold Map; CHAPTER ONE The Importance of Food and Feasting around the World; Methodologies, or What Food Can Tell Us; Setting the Table; Notes; References; SECTION I The Main Course; CHAPTER TWO Boiled Eggs with Chicks Inside, or What Commensality Means; Appetizer; First Course: The Meanings of Commensality; Second Course: Reflux and Reflexivity; Third Course: Gustatory Distinctions and Ambivalence; Fourth Course: Bland Yet Filling Food Connections; DESSERT; References; CHAPTER THREE A Rat by Any Other Name
Biology and History of Agouti PACAMy First Experience with Gibnut; It's All About Dinner; The End of My Ignorance; Notes; References; CHAPTER FOUR The Delicacy of Raising and Eating Guinea Pig; Introduction: The Cuy; First Encounters: Acceptance and Tolerance; Post-Initiation: Raising the General State of the Cuy; Conclusion: Hopes and Dreams of Cavia Porcellus; Note; References; CHAPTER FIVE Termites Tell the Tale; Adventures with Termites; Termites are Good to Think; Research Site and Methods; Globalization of an Indigenous Food System; From Abundance to Scarcity Globalization and Enjala (Hunger)Globalization and Social Change; Epilogue: Becoming Musamia, or We Are What We Eat; Notes; References; SECTION II Side Dishes and Accompaniments; CHAPTER SIX Ode to a Chuño; How to Plant a ChuÑo; Making ChuÑo; The Beginning of a Love Affair with a Not-Exactly Potato; ChuÑo-Less Tourists; Good to Eat; Good to Think; Good to Relate; Touristic Cuisines; Notes; References; CHAPTER SEVEN Durian; Durian Facts; Views on Durian; Trying Durian; Conclusion; References; CHAPTER EIGHT MSG and Sugar; Fieldwork Research in an Urban Jungle Emergence of Dominican Food SystemsDominican Food Practices in New York City; MSG And Sugar; Surviving the Field: To Confess or Not to Confess; Eating in the Field and the Predicaments of Native Ethnography; References; SECTION III Table Manners and Other Rules to Eat By; CHAPTER NINE Eating Incorrectly in Japan; The Incident; Relativism in Anthropology and in Life; Why do the Japanese Still Eat Whale?; Food and Identity; Recent Developments; Conclusion; Notes; References; CHAPTER TEN No Heads, No Feet, No Monkeys, No Dogs; Reference; CHAPTER ELEVEN Buona Forchetta; Note; References CHAPTER TWELVE "No Thanks, I Don't Eat Meat"Argentina and Beef; TucumÁn and Methods; Beef Eating; The First Asado; Doing the Research as a Vegetarian; Further Understanding the Beef; Conclusion; Note; References; CHAPTER THIRTEEN Eating with the Blackfeet; Background and History; Blackfeet Foodways Today; The Bidirectional Gaze; Note; References; SECTION IV Beverages; CHAPTER FOURTEEN Drinking Ethiopia; Ethiopia: The Land and the Food Resources; A Comment on the Culturally Symbolic Significance of Food And Drink; Injera: The Mainstay thin Pancake-Like Sourdough Bread Berbere: The Mainstay Sauce in Ethiopian Cuisine |
| Record Nr. | UNINA-9910458586903321 |
Haines Helen R
|
||
| Boulder, : University Press of Colorado, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Adventures in eating : anthropological experiences in dining from around the world / / edited by Helen R. Haines and Clare A. Sammells
| Adventures in eating : anthropological experiences in dining from around the world / / edited by Helen R. Haines and Clare A. Sammells |
| Pubbl/distr/stampa | Boulder : , : University Press of Colorado, , 2010 |
| Descrizione fisica | 1 online resource (xiv, 292 pages) : illustrations |
| Disciplina | 394.1/209 |
| Altri autori (Persone) |
HainesHelen R
SammellsClare A. <1973-> |
| Soggetto topico |
Electronic books. -- local
Food habits Food preferences Dinners and dining |
| ISBN | 1-60732-015-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover Page; Title Page; Copyright Page; Dedication; Contents; Figures; Contributors; Wold Map; CHAPTER ONE The Importance of Food and Feasting around the World; Methodologies, or What Food Can Tell Us; Setting the Table; Notes; References; SECTION I The Main Course; CHAPTER TWO Boiled Eggs with Chicks Inside, or What Commensality Means; Appetizer; First Course: The Meanings of Commensality; Second Course: Reflux and Reflexivity; Third Course: Gustatory Distinctions and Ambivalence; Fourth Course: Bland Yet Filling Food Connections; DESSERT; References; CHAPTER THREE A Rat by Any Other Name
Biology and History of Agouti PACA; My First Experience with Gibnut; It's All About Dinner; The End of My Ignorance; Notes; References; CHAPTER FOUR The Delicacy of Raising and Eating Guinea Pig; Introduction: The Cuy; First Encounters: Acceptance and Tolerance; Post-Initiation: Raising the General State of the Cuy; Conclusion: Hopes and Dreams of Cavia Porcellus; Note; References; CHAPTER FIVE Termites Tell the Tale; Adventures with Termites; Termites are Good to Think; Research Site and Methods; Globalization of an Indigenous Food System; From Abundance to Scarcity Globalization and Enjala (Hunger); Globalization and Social Change; Epilogue: Becoming Musamia, or We Are What We Eat; Notes; References; SECTION II Side Dishes and Accompaniments; CHAPTER SIX Ode to a Chuño; How to Plant a ChuÑo; Making ChuÑo; The Beginning of a Love Affair with a Not-Exactly Potato; ChuÑo-Less Tourists; Good to Eat; Good to Think; Good to Relate; Touristic Cuisines; Notes; References; CHAPTER SEVEN Durian; Durian Facts; Views on Durian; Trying Durian; Conclusion; References; CHAPTER EIGHT MSG and Sugar; Fieldwork Research in an Urban Jungle Emergence of Dominican Food Systems; Dominican Food Practices in New York City; MSG And Sugar; Surviving the Field: To Confess or Not to Confess; Eating in the Field and the Predicaments of Native Ethnography; References; SECTION III Table Manners and Other Rules to Eat By; CHAPTER NINE Eating Incorrectly in Japan; The Incident; Relativism in Anthropology and in Life; Why do the Japanese Still Eat Whale?; Food and Identity; Recent Developments; Conclusion; Notes; References; CHAPTER TEN No Heads, No Feet, No Monkeys, No Dogs; Reference; CHAPTER ELEVEN Buona Forchetta; Note; References CHAPTER TWELVE "No Thanks, I Don't Eat Meat"; Argentina and Beef; TucumÁn and Methods; Beef Eating; The First Asado; Doing the Research as a Vegetarian; Further Understanding the Beef; Conclusion; Note; References; CHAPTER THIRTEEN Eating with the Blackfeet; Background and History; Blackfeet Foodways Today; The Bidirectional Gaze; Note; References; SECTION IV Beverages; CHAPTER FOURTEEN Drinking Ethiopia; Ethiopia: The Land and the Food Resources; A Comment on the Culturally Symbolic Significance of Food And Drink; Injera: The Mainstay thin Pancake-Like Sourdough Bread; Berbere: The Mainstay Sauce in Ethiopian Cuisine |
| Record Nr. | UNINA-9910791572203321 |
| Boulder : , : University Press of Colorado, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Archaeology of food : an encyclopedia / / edited by Karen Bescherer Metheny and Mary C. Beaudry
| Archaeology of food : an encyclopedia / / edited by Karen Bescherer Metheny and Mary C. Beaudry |
| Pubbl/distr/stampa | Lanham, Maryland : , : Rowman & Littlefield, , 2015 |
| Descrizione fisica | 1 online resource (635 p.) |
| Disciplina |
394.1/209
394.1209 |
| Soggetto topico |
Prehistoric peoples - Food
Food habits - History Diet - History Excavations (Archaeology) Social archaeology |
| ISBN | 0-7591-2366-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | ""CONTENTS""; ""THEMATIC CONTENTS""; ""FIGURES AND TABLES""; ""ABBREVIATIONS""; ""INTRODUCTION""; ""A""; ""B""; ""C""; ""D""; ""E""; ""F""; ""G""; ""H""; ""I""; ""J""; ""K""; ""L""; ""M""; ""N""; ""O""; ""P""; ""Q""; ""R""; ""S""; ""T""; ""U""; ""V""; ""W""; ""Y""; ""Z""; ""INDEX""; ""ABOUT THE EDITORS AND CONTRIBUTORS"" |
| Record Nr. | UNINA-9910797374603321 |
| Lanham, Maryland : , : Rowman & Littlefield, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Archaeology of food : an encyclopedia / / edited by Karen Bescherer Metheny and Mary C. Beaudry
| Archaeology of food : an encyclopedia / / edited by Karen Bescherer Metheny and Mary C. Beaudry |
| Pubbl/distr/stampa | Lanham, Maryland : , : Rowman & Littlefield, , 2015 |
| Descrizione fisica | 1 online resource (635 p.) |
| Disciplina |
394.1/209
394.1209 |
| Soggetto topico |
Prehistoric peoples - Food
Food habits - History Diet - History Excavations (Archaeology) Social archaeology |
| ISBN | 0-7591-2366-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | ""CONTENTS""; ""THEMATIC CONTENTS""; ""FIGURES AND TABLES""; ""ABBREVIATIONS""; ""INTRODUCTION""; ""A""; ""B""; ""C""; ""D""; ""E""; ""F""; ""G""; ""H""; ""I""; ""J""; ""K""; ""L""; ""M""; ""N""; ""O""; ""P""; ""Q""; ""R""; ""S""; ""T""; ""U""; ""V""; ""W""; ""Y""; ""Z""; ""INDEX""; ""ABOUT THE EDITORS AND CONTRIBUTORS"" |
| Record Nr. | UNINA-9910806153503321 |
| Lanham, Maryland : , : Rowman & Littlefield, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Exploring the materiality of food "stuffs" : transformations, symbolic consumption and embodiment(s) / / edited by Louise Steel and Katharina Zinn
| Exploring the materiality of food "stuffs" : transformations, symbolic consumption and embodiment(s) / / edited by Louise Steel and Katharina Zinn |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | London : , : Routledge, , 2017 |
| Descrizione fisica | 1 online resource (316 pages) : illustrations, tables |
| Disciplina |
394.1/209
394.1209 |
| Collana | Routledge Studies in Archaeology |
| Soggetto topico |
Food - Social aspects - History
Food habits - History Diet - History Material culture - History Social change - History |
| ISBN |
1-315-67385-1
1-317-37740-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Transformations -- pt. 2. Embodied encounters -- pt. 3. Symbolic consumption. |
| Record Nr. | UNINA-9910150350803321 |
| London : , : Routledge, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
How food made history [[electronic resource] /] / B.W. Higman
| How food made history [[electronic resource] /] / B.W. Higman |
| Autore | Higman B. W. <1943-> |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex ; ; Malden, Mass., : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (x, 265 pages) : illustrations, maps |
| Disciplina | 394.1/209 |
| Soggetto topico |
Food habits - History
Food - Social aspects - History |
| ISBN | 1-4443-4465-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Prologue: Questions of choice? -- Making the ancient world food map -- The origins of domestication, agriculture, and urbanization -- Food worlds at 5000 BP -- Seven claims -- Genetic modification, ancient and modern -- Prohibitions and taboos -- Geographical redistribution -- Three claims -- Forest gardens -- Crop farming landscapes -- Industrialized agriculture --
Five claims -- Hunting -- Herding -- -Fishing -- Two claims -- Ancient preservation -- Ancient processing -- Modern milling -- Packaging -- Freezing and chilling -- Milk, butter, yoghurt, and cheese -- Three claims -- Ancient trades -- Modern trades -- The global supermarket -- Two claims -- Cooks -- Cooking -- Eating places -- Meals and mealtimes -- Cuisine, high and low -- The origins of cuisines -- Megaregions and pan-ethnicity -- Global foods -- Three claims and counterclaims -- Nutrition and diet -- Stature -- Obesity -- Dieting -- Denial -- Vegetarianism -- Famine -- Famine foods -- Survival strategies -- Food aid -- Impact -- Two claims -- Conclusion: Cornucopia or Pandora's Box? |
| Record Nr. | UNINA-9910797758703321 |
|
Higman B. W. <1943->
|
||
| Chichester, West Sussex ; ; Malden, Mass., : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
How Food Made History [[electronic resource]]
| How Food Made History [[electronic resource]] |
| Autore | Higman B. W |
| Pubbl/distr/stampa | Hoboken, : Wiley, 2011 |
| Descrizione fisica | 1 online resource (277 p.) |
| Disciplina |
394.1/209
394.1209 641.3009 |
| Soggetto topico |
Food - Social aspects - History
Food -- Social aspects -- History Food habits - History Food habits -- History HISTORY / Social History Food - History - Social aspects Anthropology Social Sciences Manners & Customs |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-283-24053-X
9786613240538 1-4443-4467-6 1-4443-4464-1 |
| Classificazione | HIS054000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
HOW FOOD MADE HISTORY; Contents; Illustrations; Preface; Prologue: Questions of choice?; References; 1 The Creation of Food Worlds; Making the ancient world food map; The origins of domestication, agriculture, and urbanization; Food worlds at 5000 BP; Seven claims; References; 2 Genetics and Geography; Genetic modification, ancient and modern; Prohibitions and taboos; Geographical redistribution; Three claims; References; 3 Forest, Farm, Factory; Forest gardens; Crop farming landscapes; Industrialized agriculture; Five claims; References; 4 Hunting, Herding, Fishing; Hunting; Herding; Fishing
Two claimsReferences; 5 Preservation and Processing; Ancient preservation; Ancient processing; Modern milling; Packaging; Freezing and chilling; Milk, butter, yoghurt, and cheese; Three claims; References; 6 Trade; Ancient trades; Modern trades; The global supermarket; Two claims; References; 7 Cooking, Class, and Consumption; Cooks; Cooking; Eating places; Meals and mealtimes; References; 8 National, Regional, and Global Cuisines; Cuisine, high and low; The origins of cuisines; Megaregions and pan-ethnicity; Global foods; Three claims and counterclaims; References 9 Eating Well, Eating BadlyNutrition and diet; Stature; Obesity; Dieting; Denial; Vegetarianism; References; 10 Starving; Famine; Famine foods; Survival strategies; Food aid; Impact; Two claims; References; Conclusion: Cornucopia or Pandora's Box?; References; Suggested Further Reading; Index |
| Record Nr. | UNINA-9910139610403321 |
|
Higman B. W
|
||
| Hoboken, : Wiley, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
How Food Made History [[electronic resource]]
| How Food Made History [[electronic resource]] |
| Autore | Higman B. W |
| Pubbl/distr/stampa | Hoboken, : Wiley, 2011 |
| Descrizione fisica | 1 online resource (277 p.) |
| Disciplina |
394.1/209
394.1209 641.3009 |
| Soggetto topico |
Food - Social aspects - History
Food -- Social aspects -- History Food habits - History Food habits -- History HISTORY / Social History Food - History - Social aspects Anthropology Social Sciences Manners & Customs |
| ISBN |
1-283-24053-X
9786613240538 1-4443-4467-6 1-4443-4464-1 |
| Classificazione | HIS054000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
HOW FOOD MADE HISTORY; Contents; Illustrations; Preface; Prologue: Questions of choice?; References; 1 The Creation of Food Worlds; Making the ancient world food map; The origins of domestication, agriculture, and urbanization; Food worlds at 5000 BP; Seven claims; References; 2 Genetics and Geography; Genetic modification, ancient and modern; Prohibitions and taboos; Geographical redistribution; Three claims; References; 3 Forest, Farm, Factory; Forest gardens; Crop farming landscapes; Industrialized agriculture; Five claims; References; 4 Hunting, Herding, Fishing; Hunting; Herding; Fishing
Two claimsReferences; 5 Preservation and Processing; Ancient preservation; Ancient processing; Modern milling; Packaging; Freezing and chilling; Milk, butter, yoghurt, and cheese; Three claims; References; 6 Trade; Ancient trades; Modern trades; The global supermarket; Two claims; References; 7 Cooking, Class, and Consumption; Cooks; Cooking; Eating places; Meals and mealtimes; References; 8 National, Regional, and Global Cuisines; Cuisine, high and low; The origins of cuisines; Megaregions and pan-ethnicity; Global foods; Three claims and counterclaims; References 9 Eating Well, Eating BadlyNutrition and diet; Stature; Obesity; Dieting; Denial; Vegetarianism; References; 10 Starving; Famine; Famine foods; Survival strategies; Food aid; Impact; Two claims; References; Conclusion: Cornucopia or Pandora's Box?; References; Suggested Further Reading; Index |
| Record Nr. | UNINA-9910831177903321 |
|
Higman B. W
|
||
| Hoboken, : Wiley, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
How Food Made History
| How Food Made History |
| Autore | Higman B. W |
| Pubbl/distr/stampa | Hoboken, : Wiley, 2011 |
| Descrizione fisica | 1 online resource (277 p.) |
| Disciplina |
394.1/209
394.1209 641.3009 |
| Soggetto topico |
Food - Social aspects - History
Food -- Social aspects -- History Food habits - History Food habits -- History HISTORY / Social History Food - History - Social aspects Anthropology Social Sciences Manners & Customs |
| ISBN |
1-283-24053-X
9786613240538 1-4443-4467-6 1-4443-4464-1 |
| Classificazione | HIS054000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
HOW FOOD MADE HISTORY; Contents; Illustrations; Preface; Prologue: Questions of choice?; References; 1 The Creation of Food Worlds; Making the ancient world food map; The origins of domestication, agriculture, and urbanization; Food worlds at 5000 BP; Seven claims; References; 2 Genetics and Geography; Genetic modification, ancient and modern; Prohibitions and taboos; Geographical redistribution; Three claims; References; 3 Forest, Farm, Factory; Forest gardens; Crop farming landscapes; Industrialized agriculture; Five claims; References; 4 Hunting, Herding, Fishing; Hunting; Herding; Fishing
Two claimsReferences; 5 Preservation and Processing; Ancient preservation; Ancient processing; Modern milling; Packaging; Freezing and chilling; Milk, butter, yoghurt, and cheese; Three claims; References; 6 Trade; Ancient trades; Modern trades; The global supermarket; Two claims; References; 7 Cooking, Class, and Consumption; Cooks; Cooking; Eating places; Meals and mealtimes; References; 8 National, Regional, and Global Cuisines; Cuisine, high and low; The origins of cuisines; Megaregions and pan-ethnicity; Global foods; Three claims and counterclaims; References 9 Eating Well, Eating BadlyNutrition and diet; Stature; Obesity; Dieting; Denial; Vegetarianism; References; 10 Starving; Famine; Famine foods; Survival strategies; Food aid; Impact; Two claims; References; Conclusion: Cornucopia or Pandora's Box?; References; Suggested Further Reading; Index |
| Record Nr. | UNINA-9910877986403321 |
|
Higman B. W
|
||
| Hoboken, : Wiley, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||