Whether sago grubs, jungle rats, termites, or the pungent durian fruit are on the table, participating in the act of sharing food can establish relationships vital to anthropologists' research practices and knowledge of their host cultures. Using their own experiences with unfamiliar-and sometimes unappealing-food practices and customs, the contributors explore such eating moments and how these moments can produce new understandings of culture and the meaning of food beyond the immediate experience of eating it. They also address how personal eating experiences and culinary dilemmas can shape the data and methodologies of the discipline.
The main readership of Adventures in Eating will be students in anthropology and other scholars, but the explosion of food media gives the book additional appeal for fans of No Reservations and Bizarre Foods on the Travel Channel.
In Banquet at Delmonico’s, Barry Werth draws readers inside the circle of intellectuals, scientists, politicians, businessmen, and clergymen who brought Charles Darwin’s controversial ideas to post-Civil-War America. Each chapter is dedicated to a crucial intellectual encounter, culminating with an exclusive farewell dinner held in English philosopher Herbert Spencer’s honor at the venerable New York restaurant Delmonico’s in 1882. In this thought-provoking and nuanced account, Werth firmly situates social Darwinism in the context of the Gilded Age. Banquet at Delmonico’s is social history at its finest.
In The Banquet, Ken Albala covers the transitional period between the heavily spiced and colored cuisine of the Middle Ages and classical French haute cuisine. This development involved increasing use of dairy products, a move toward lighter meats such as veal and chicken, increasing identification of national food customs, more sweetness and aromatics, and a refined aesthetic sense, surprisingly in line with the late-Renaissance styles found in other arts.
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