Results by title
103 books match the query 'Food Habits' and 7 start with d
Desert Terroir
Exploring the Unique Flavors and Sundry Places of the BorderlandsBy Gary Paul Nabhan
University of Texas Press, 2012
Why does food taste better when you know where it comes from? Because history—ecological, cultural, even personal—flavors every bite we eat. Whether it’s the volatile chemical compounds that a plant absorbs from the soil or the stories and memories of places that are evoked by taste, layers of flavor await those willing to delve into the roots of real food. In this landmark book, Gary Paul Nabhan takes us on a personal trip into the southwestern borderlands to discover the terroir—the “taste of the place”—that makes this desert so delicious.
To savor the terroir of the borderlands, Nabhan presents a cornucopia of local foods—Mexican oregano, mesquite-flour tortillas, grass-fed beef, the popular Mexican dessert capirotada, and corvina (croaker or drum fish) among them—as well as food experiences that range from the foraging of Cabeza de Vaca and his shipwrecked companions to a modern-day camping expedition on the Rio Grande. Nabhan explores everything from the biochemical agents that create taste in these foods to their history and dispersion around the world. Through his field adventures and humorous stories, we learn why Mexican oregano is most potent when gathered at the most arid margins of its range—and why foods found in the remote regions of the borderlands have surprising connections to foods found by his ancestors in the deserts of the Mediterranean and the Middle East. By the end of his movable feast, Nabhan convinces us that the roots of this fascinating terroir must be anchored in our imaginations as well as in our shifting soils.
Dethroning the Deceitful Pork Chop
Rethinking African American Foodways from Slavery to ObamaJennifer Jensen Wallach
University of Arkansas Press, 2015
2017 Association for the Study of Food and Society Award, best edited collection.
The fifteen essays collected in Dethroning the Deceitful Pork Chop utilize a wide variety of methodological perspectives to explore African American food expressions from slavery up through the present. The volume offers fresh insights into a growing field beginning to reach maturity. The contributors demonstrate that throughout time black people have used food practices as a means of overtly resisting white oppression—through techniques like poison, theft, deception, and magic—or more subtly as a way of asserting humanity and ingenuity, revealing both cultural continuity and improvisational finesse. Collectively, the authors complicate generalizations that conflate African American food culture with southern-derived soul food and challenge the tenacious hold that stereotypical black cooks like Aunt Jemima and the depersonalized Mammy have on the American imagination. They survey the abundant but still understudied archives of black food history and establish an ongoing research agenda that should animate American food culture scholarship for years to come.
Digestible Governance
Gastrocracy and Spanish FoodwaysEdited by Eugenia Afinoguénova, Lara Anderson, and Rebecca Ingram
Vanderbilt University Press, 2024
Eliciting wide public participation, co-opted for political purposes, regarded as a factor of economic development on any scale, and integrated into every so-called banal nationalism, the production, distribution, and consumption of food are highly relevant for historical analysis. Seeking to encourage a broader discussion about Peninsular gastrocracies, this book brings together an interdisciplinary group of scholars from different sides of the Atlantic and the Pacific who have spearheaded research on gastronomy and governance in Spain.
Dining Out in Boston
A Culinary HistoryJames C. O'Connell
University Press of New England, 2016
Dinner with Darwin
Food, Drink, and EvolutionJonathan Silvertown
University of Chicago Press, 2017
A delectable concoction of coevolution and cookery, gut microbiomes and microherbs, and both the chicken and its egg, Dinner with Darwin reveals that our shopping lists, recipe cards, and restaurant menus don’t just contain the ingredients for culinary delight. They also tell a fascinating story about natural selection and its influence on our plates—and palates. Digging deeper, Silvertown’s repast includes entrées into GMOs and hybrids, and looks at the science of our sensory interactions with foods and cooking—the sights, aromas, and tastes we experience in our kitchens and dining rooms. As is the wont of any true chef, Silvertown packs his menu with eclectic components, dishing on everything from Charles Darwin’s intestinal maladies to taste bud anatomy and turducken.
Our evolutionary relationship with food and drink stretches from the days of cooking cave dwellers to contemporary crêperies and beyond, and Dinner with Darwin serves up scintillating insight into the entire, awesome span. This feast of soup, science, and human society is one to savor. With a wit as dry as a fine pinot noir and a cache of evolutionary knowledge as vast as the most discerning connoisseur’s wine cellar, Silvertown whets our appetites—and leaves us hungry for more.
Discriminating Taste
How Class Anxiety Created the American Food RevolutionFinn, S. Margot
Rutgers University Press, 2017
For the past four decades, increasing numbers of Americans have started paying greater attention to the food they eat, buying organic vegetables, drinking fine wines, and seeking out exotic cuisines. Yet they are often equally passionate about the items they refuse to eat: processed foods, generic brands, high-carb meals. While they may care deeply about issues like nutrition and sustainable agriculture, these discriminating diners also seek to differentiate themselves from the unrefined eater, the common person who lives on junk food.
Discriminating Taste argues that the rise of gourmet, ethnic, diet, and organic foods must be understood in tandem with the ever-widening income inequality gap. Offering an illuminating historical perspective on our current food trends, S. Margot Finn draws numerous parallels with the Gilded Age of the late nineteenth century, an era infamous for its class divisions, when gourmet dinners, international cuisines, slimming diets, and pure foods first became fads.
Examining a diverse set of cultural touchstones ranging from Ratatouille to The Biggest Loser, Finn identifies the key ways that “good food” has become conflated with high status. She also considers how these taste hierarchies serve as a distraction, leading middle-class professionals to focus on small acts of glamorous and virtuous consumption while ignoring their class’s larger economic stagnation. A provocative look at the ideology of contemporary food culture, Discriminating Taste teaches us to question the maxim that you are what you eat.
Disgustatory!
A Gothic Rhetoric of ConsumptionJeremy Tirrell and Kate Maddalena
University of Alabama Press, 2026
A critical exploration of how Gothic tropes infiltrate wellness discourse, revealing the rhetorical forces behind our cultural obsession with food, health, and bodily control.
Disgustatory! A Gothic Rhetoric of Consumption unearths the darkness behind modern obsessions with food, health, and bodily optimization. In this provocative and richly interdisciplinary work, Jeremy Tirrell and Kate Maddalena argue that contemporary discourses around food, medicine, and the body are steeped in Gothic rhetoric—where the promise of purity and control is shadowed by monstrosity, abjection, and the uncanny.
From Soylent and nootropics to probiotics and lab-grown meat, Tirrell and Maddalena show how wellness discourse is haunted by Gothic tropes: body horror, hybridity, and existential dread. Wellness culture, they argue, is not merely pseudoscience or fraud but a complex, persuasive rhetoric that blurs science and myth, purity and decay, medicine and mysticism.
Disgustatory! offers a fresh framework: a “Gothic rhetoric of consumption” that explains why we are drawn to weird diets, digital detoxes, and miracle cures. Through case studies of strange substances and stranger practices—Reddit fasting rituals, magic dirt supplements, fecal transplants— Tirrell and Maddalena reveal how fear, fascination, and the fantasy of bodily control animate our health choices. Each chapter explores a rhetorical element—quantification, hybridity, abjection, optimization, and regulation—to show how food becomes a site of cultural anxiety and existential longing. This book will appeal to rhetoricians, scholars of science and technology studies, cultural theorists, and anyone interested in the strange intersections of health, horror, and persuasion.