A SCHOLARLY BOOK REPOSITORY10 start with B start with B
Surveying the many traditions that make up German food today, Heinzelmann shows that regional variations of the country’s food have not only been marked by geographic and climatic differences between north and south, but also by Germany’s political, cultural, and socioeconomic history. She explores the nineteenth century’s back-to-the-land movement, which called for people to grow food on their own land for themselves and others, as well as the development of modern mass-market products, rationing and shortages under the Nazis, postwar hunger, and divisions between the East and West. Throughout, she illustrates how Germans have been receptive to influences from the countries around them and frequently reinvented their cuisine, developing a food culture with remarkable flexibility.
Telling the story of beer, stollen, rye bread, lebkuchen, and other German favorites, the recipe-packed Beyond Bratwurst will find a place on the shelves of food historians, chefs, and spätzle lovers alike.
As a girl and a young woman, Nina traveled to her ancestral India as well as to college and to Peace Corps service in Tunisia. Through her journeys and her marriage to an American man whose grandparents hailed from Germany and Sweden, she learned that her family was not alone in being a small pocket of culture sheltered from the larger world. Biting through the Skin shows how we maintain our differences as well as how we come together through what and how we cook and eat. In mourning the partial loss of her heritage, the author finds that, ultimately, heritage always finds other ways of coming to meet us. In effect, it can be reduced to a 4 x 6-inch recipe card, something that can fit into a shirt pocket. It’s on just such tiny details of life that belonging rests.
In this book, the author shares her shirt-pocket recipes and a great deal more, inviting readers to join her on her journey toward herself and toward a vital sense of food as culture and the mortar of community.
Examining governance, production, consumption, nature, and the ensuing vulnerabilities of the agrifood system, Wengle reveals the intended and unintended consequences of Russian agricultural policies since 1917. Ultimately, Black Earth, White Bread calls attention to Russian technopolitics and how macro systems of government impact life on a daily, quotidian level.
An in-depth look at Black food and the challenges it faces today
For Black Americans, the food system is broken. When it comes to nutrition, Black consumers experience an unjust and inequitable distribution of resources. Black Food Matters examines these issues through in-depth essays that analyze how Blackness is contested through food, differing ideas of what makes our sustenance “healthy,” and Black individuals’ own beliefs about what their cuisine should be.
Primarily written by nonwhite scholars, and framed through a focus on Black agency instead of deprivation, the essays here showcase Black communities fighting for the survival of their food culture. The book takes readers into the real world of Black sustenance, examining animal husbandry practices in South Carolina, the work done by the Black Panthers to ensure food equality, and Black women who are pioneering urban agriculture. These essays also explore individual and community values, the influence of history, and the ongoing struggle to meet needs and affirm Black life.
A comprehensive look at Black food culture and the various forms of violence that threaten the future of this cuisine, Black Food Matters centers Blackness in a field that has too often framed Black issues through a white-centric lens, offering new ways to think about access, privilege, equity, and justice.
Contributors: Adam Bledsoe, U of Minnesota; Billy Hall; Analena Hope Hassberg, California State Polytechnic U, Pomona; Yuson Jung, Wayne State U; Kimberly Kasper, Rhodes College; Tyler McCreary, Florida State U; Andrew Newman, Wayne State U; Gillian Richards-Greaves, Coastal Carolina U; Monica M. White, U of Wisconsin–Madison; Brian Williams, Mississippi State U; Judith Williams, Florida International U; Psyche Williams-Forson, U of Maryland, College Park; Willie J. Wright, Rutgers U.
Explores the complex relationship between food and African American history
In 1889, the owners of a pancake mix witnessed the vaudeville performance of a white man in blackface and drag playing a character called Aunt Jemima. This character went on to become one of the most pervasive stereotypes of black women in the United States, embodying not only the pancakes she was appropriated to market but also post–Civil War race and gender hierarchies—including the subordination of African American women as servants and white fantasies of the nurturing mammy.
Using the history of Aunt Jemima as a springboard for exploring the relationship between food and African Americans, Black Hunger focuses on debates over soul food since the 1960s to illuminate a complex web of political, economic, religious, sexual, and racial tensions between whites and blacks and within the black community itself. Celebrated by many African Americans as a sacramental emblem of slavery and protest, soul food was simultaneously rejected by others as a manifestation of middle-class black “slumming.”
Highlighting the importance of food for men as well as women, Doris Witt traces the promotion of soul food by New York Times food writer Craig Claiborne and its prohibition by Nation of Islam leader Elijah Muhammad and comedian-turned-diet guru Dick Gregory. A discussion of cookbook author Vertamae Grosvenor, who distanced herself from the myth of plantation mammy by reimagining soul food as "vibration cooking," sets the stage for Witt's concluding argument that the bodies and appetites of African American women should be viewed as central to contemporary conversations about eating disorders and reproductive rights.
Witt draws on vaudeville, literature, film, visual art, and cookbooks to explore how food has been used both to perpetuate and to challenge racial stereotypes. Raising her fist in a Black Power salute, wielding her spatula like a sword, Aunt Jemima steps off the pancake box in a righteous fury.
Prehistoric plant use in the Late Woodland Period of central Indiana
This book explores the extent to which foodways, an important marker of group identity, can be recognized in charred macrobotanical remains from archaeological sites. From analysis of mere bits of burned plants we can discern what ancient people chose to eat, and how they cooked it, stored it, and preserved it.
Leslie Bush compares archaeobotanical remains from 13 Oliver Phase sites in Indiana to other late prehistoric sites through correspondence analysis. The Oliver area is adjacent to the territories of three of the largest and best-known archaeological cultures of the region—Mississippian, Fort Ancient, and Oneota—so findings about Oliver foodways have implications for studies of migration, ethnogenesis, social risk, and culture contact. Historical records of three Native American tribes (Shawnee, Miami, and Huron) are also examined for potential insights into Oliver foodways.
The study determines that people who inhabited central Indiana during late prehistoric times had a distinctive signature of plant use that separates them from other archaeological groups, not just in space and time but also in ideas about appropriate uses of plants. The uniqueness of the Oliver botanical pattern is found to lie in the choice of particular crops, the intensity of growing versus gathering, and the use of a large number of wild resources.
"Camporesi is as much a poet as a historian. . . . His appeal is to the senses as well as to the mind. . . . Fascinating in its details and compelling in its overall message."—Vivian Nutton, Times Literary Supplement
"It is not often that an academic monograph in history is also a book to fascinate the discriminating general reader. Bread of Dreams is just that."—Kenneth McNaught, Toronto Star
"Not religion but bread was the opiate of the poor, Mr. Camporesi argues. . . . Food has always been a social and mythological construct that conditions what we vainly imagine to be matters of personal taste. Our hunger for such works should tell us that food is not only good but essential to think and to read as if our lives depended on it, which they do."—Betty Fussell, New York Times Book Review
READERS
Browse our collection.
PUBLISHERS
See BiblioVault's publisher services.
STUDENT SERVICES
Files for college accessibility offices.
RECENTLY PUBLISHED
UChicago Accessibility Resources
home | accessibility | search | about | contact us
BiblioVault ® 2001 - 2025
The University of Chicago Press