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198 books match the query 'Food' and 11 start with e

cover of Earth Ovens and Desert Lifeways: 10,000 Years of Indigenous Cooking in the Arid Landscapes of North America

Earth Ovens and Desert Lifeways

10,000 Years of Indigenous Cooking in the Arid Landscapes of North America

Edited by Charles W. Koenig and Myles R. Miller

University of Utah Press, 2023

For over 10,000 years, earth ovens (semi-subterranean, layered arrangements of heated rocks, packing material, and food stuffs capped by earth) have played important economic and social roles for Indigenous peoples living across the arid landscapes of western North America. From hunter-gatherers to formative horticulturalists, sedentary farmers, and contemporary Indigenous groups, earth ovens have been used to convert inedible plants into digestible food, fiber, and beverages.
 
The remains of earth ovens range from tight, circular clusters of burned rocks, generally labeled “hearths” by archaeologists, to the massive accumulations of fire-cracked rock referred to as earth oven facilities, roasting pits, or burned rock middens. Remnants of these oven forms are common across the arid and semi-arid landscapes that stretch from Texas to California and south into Mexico. Despite the ubiquity of earth ovens from late Paleoindian times until today, and their broad spatial and cultural distribution, these features remain an under-studied aspect of Indigenous lifeways.

This edited volume explores the longevity and diversity of earth oven baking and examines the subsistence strategies, technological paradigms, and social contexts within which earth ovens functioned. It is the first study to cover such a broad geographic area, reflecting an array of promising research that highlights ongoing efforts to understand the archaeological record of earth ovens.

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cover of Eating Her Curries and Kway: A Cultural History of Food in Singapore

Eating Her Curries and Kway

A Cultural History of Food in Singapore

Nicole Tarulevicz

University of Illinois Press, 2013

Discovering Singaporean identity through cooking and cuisine

While eating is a universal experience, for Singaporeans it carries strong national connotations. The popular Singaporean-English phrase "Die die must try" is not so much hyperbole as it is a reflection of the lengths that Singaporeans will go to find great dishes.

In Eating Her Curries and Kway: A Cultural History of Food in Singapore, Nicole Tarulevicz argues that in a society that has undergone substantial change in a relatively short amount of time, food serves Singaporeans as a poignant connection to the past. Eating has provided a unifying practice for a diverse society, a metaphor for multiracialism and recognizable national symbols for a fledgling state. Covering the period from British settlement in 1819 to the present and focusing on the post–1965 postcolonial era, Tarulevicz tells the story of Singapore through the production and consumption of food.

Analyzing a variety of sources that range from cookbooks to architectural and city plans, Tarulevicz offer a thematic history of this unusual country, which was colonized by the British and operated as a port within Malaya. Connecting food culture to the larger history of Singapore, she discusses various topics including domesticity and home economics, housing and architecture, advertising, and the regulation of food-related manners and public behavior such as hawking, littering, and chewing gum. Moving away from the predominantly political and economic focus of other histories of Singapore, Eating Her Curries and Kway provides an important alternative reading of Singaporean society.

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cover of Eating Right in America: The Cultural Politics of Food and Health

Eating Right in America

The Cultural Politics of Food and Health

Charlotte Biltekoff

Duke University Press, 2013

Eating Right in America is a powerful critique of dietary reform in the United States from the late nineteenth-century emergence of nutritional science through the contemporary alternative food movement and campaign against obesity. Charlotte Biltekoff analyzes the discourses of dietary reform, including the writings of reformers, as well as the materials they created to bring their messages to the public. She shows that while the primary aim may be to improve health, the process of teaching people to "eat right" in the U.S. inevitably involves shaping certain kinds of subjects and citizens, and shoring up the identity and social boundaries of the ever-threatened American middle class. Without discounting the pleasures of food or the value of wellness, Biltekoff advocates a critical reappraisal of our obsession with diet as a proxy for health. Based on her understanding of the history of dietary reform, she argues that talk about "eating right" in America too often obscures structural and environmental stresses and constraints, while naturalizing the dubious redefinition of health as an individual responsibility and imperative.
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cover of Eating Together: Food, Friendship and Inequality

Eating Together

Food, Friendship and Inequality

Alice P. Julier

University of Illinois Press, 2013

 
An insightful map of the landscape of social meals, Eating Together: Food, Friendship, and Inequality argues that the ways in which Americans eat together play a central role in social life in the United States. Delving into a wide range of research, Alice P. Julier analyzes etiquette and entertaining books from the past century and conducts interviews and observations of dozens of hosts and guests at dinner parties, potlucks, and buffets. She finds that when people invite friends, neighbors, or family members to share meals within their households, social inequalities involving race, economics, and gender reveal themselves in interesting ways: relationships are defined, boundaries of intimacy or distance are set, and people find themselves either excluded or included.

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cover of Eating beside Ourselves: Thresholds of Foods and Bodies

Eating beside Ourselves

Thresholds of Foods and Bodies

Heather Paxson, editor

Duke University Press, 2023

Eating beside Ourselves examines eating as a site of transfer and transformation across bodies and selves. The contributors show that by turning organic substance into food, acts of eating create interconnected food webs organized by relative conditions of edibility through which eaters may in turn become eaten. In case studies ranging from nineteenth- and twentieth-century industrial animal husbandry in the United States, biodynamic winemaking in Aotearoa New Zealand, and reindeer herding in Arctic Norway to the creation of taste sensation in pet food and the entanglement of sugar and diabetes in the Caribbean, the contributors explore how food and eating create thresholds for human and nonhuman relations. These thresholds mediate different conditions and states of being: between living and dying, between the edible and the inedible, and the relationship between living organisms and their surrounding environment. In this way, acts of eating and the process of metabolism partake in the making and unmaking of multispecies ontologies, taxonomies, and ecologies.

Contributors. Alex Blanchette, Deborah Heath, Hannah Landecker, Marianne Elisabeth Lien, Amy Moran-Thomas, Heather Paxson, Harris Solomon, Emily Yates-Doerr, Wim Van Daele
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cover of Eating in Theory

Eating in Theory

Annemarie Mol

Duke University Press, 2021

As we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in its turn, affects the wider earthly environment. In Eating in Theory Annemarie Mol takes inspiration from these transformative entanglements to rethink what it is to be human. Drawing on fieldwork at food conferences, research labs, health care facilities, restaurants, and her own kitchen table, Mol reassesses the work of authors such as Hannah Arendt, Maurice Merleau-Ponty, Hans Jonas, and Emmanuel Levinas. They celebrated the allegedly unique capability of humans to rise above their immediate bodily needs. Mol, by contrast, appreciates that as humans we share our fleshy substance with other living beings, whom we cultivate, cut into pieces, transport, prepare, and incorporate—and to whom we leave our excesses. This has far-reaching philosophical consequences. Taking human eating seriously suggests a reappraisal of being as transformative, knowing as entangling, doing as dispersed, and relating as a matter of inescapable dependence.
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cover of Eating on the Wild Side: The Pharmacologic, Ecologic and Social Implications of Using Noncultigens

Eating on the Wild Side

The Pharmacologic, Ecologic and Social Implications of Using Noncultigens

Edited by Nina L. Etkin

University of Arizona Press, 2000

People have long used wild plants as food and medicine, and for a myriad of other important cultural applications. While these plants and the foraging activities associated with them have been dismissed by some observers as secondary or supplementary—or even backward—their contributions to human survival and well-being are more significant than is often realized. Eating on the Wild Side spans the history of human-plant interactions to examine how wild plants are used to meet medicinal, nutritional, and other human needs.

Drawing on nonhuman primate studies, evidence from prehistoric human populations, and field research among contemporary peoples practicing a range of subsistence strategies, the book focuses on the processes and human ecological implications of gathering, semidomestication, and cultivation of plants that are unfamiliar to most of us. Contributions by distinguished cultural and biological anthropologists, paleobotanists, primatologists, and ethnobiologists explore a number of issues such as the consumption of unpalatable and famine foods, the comparative assessment of aboriginal diets with those of colonists and later arrivals, and the apparent self-treatment by sick chimpanzees with leaves shown to be pharmacologically active.

Collectively, these articles offer a theoretical framework emphasizing the cultural evolutionary processes that transform plants from wild to domesticated—with many steps in between—while placing wild plant use within current discussions surrounding biodiversity and its conservation. Eating on the Wild Side makes an important contribution to our understanding of the links between biology and culture, describing the interface between diet, medicine, and natural products. By showing how various societies have successfully utilized wild plants, it underscores the growing concern for preserving genetic diversity as it reveals a fascinating chapter in the human ecology.

CONTENTS
1. The Cull of the Wild, Nina L. Etkin
2. Agriculture and the Acquisition of Medicinal Plant Knowledge, Michael H. Logan & Anna R. Dixon
3. Ambivalence to the Palatability Factors in Wild Food Plants, Timothy Johns
4. Wild Plants as Cultural Adaptations to Food Stress, Rebecca Huss-Ashmore & Susan L. Johnston
Physiologic Implications of Wild Plant Consumption
5. Pharmacologic Implications of "Wild" Plants in Hausa Diet, Nina L. Etkin & Paul J. Ross
6. Wild Plants as Food and Medicine in Polynesia, Paul Alan Cox
7. Characteristics of "Wild" Plant Foods Used by Indigenous Populations in Amazonia, Darna L. Dufour & Warren M. Wilson
8. The Health Significance of Wild Plants for the Siona and Secoya, William T. Vickers
9. North American Food and Drug Plants, Daniel M. Moerman
Wild Plants in Prehistory
10. Interpreting Wild Plant Foods in the Archaeological Record, Frances B. King
11. Coprolite Evidence for Prehistoric Foodstuffs, Condiments, and Medicines, Heather B. Trigg, Richard I. Ford, John G. Moore & Louise D. Jessop
Plants and Nonhuman Primates
12. Nonhuman Primate Self-Medication with Wild Plant Foods, Kenneth E. Glander
13. Wild Plant Use by Pregnant and Lactating Ringtail Lemurs, with Implications for Early Hominid Foraging, Michelle L. Sauther
Epilogue
14. In Search of Keystone Societies, Brien A. Meilleur
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cover of Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760

Eating the Enlightenment

Food and the Sciences in Paris, 1670-1760

E. C. Spary

University of Chicago Press, 2012

Eating the Enlightenment offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France. Embracing a wide range of authors and scientific or medical practitioners—from physicians and poets to philosophes and playwrights—E. C. Spary demonstrates how public discussions of eating and drinking were used to articulate concerns about the state of civilization versus that of nature, about the effects of consumption upon the identities of individuals and nations, and about the proper form and practice of scholarship. En route, Spary devotes extensive attention to the manufacture, trade, and eating of foods, focusing upon coffee and liqueurs in particular, and also considers controversies over specific issues such as the chemistry of digestion and the nature of alcohol. Familiar figures such as Fontenelle, Diderot, and Rousseau appear alongside little-known individuals from the margins of the world of letters: the draughts-playing café owner Charles Manoury, the “Turkish envoy” Soliman Aga, and the natural philosopher Jacques Gautier d’Agoty. Equally entertaining and enlightening, Eating the Enlightenment will be an original contribution to discussions of the dissemination of knowledge and the nature of scientific authority.
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cover of Eating the Landscape: American Indian Stories of Food, Identity, and Resilience

Eating the Landscape

American Indian Stories of Food, Identity, and Resilience

Enrique Salmón

University of Arizona Press, 2012

"Eating is not only a political act, it is also a cultural act that reaffirms one’s identity and worldview," Enrique Salmón writes in Eating the Landscape. Traversing a range of cultures, including the Tohono O’odham of the Sonoran Desert and the Rarámuri of the Sierra Tarahumara, the book is an illuminating journey through the southwest United States and northern Mexico. Salmón weaves his historical and cultural knowledge as a renowned indigenous ethnobotanist with stories American Indian farmers have shared with him to illustrate how traditional indigenous foodways—from the cultivation of crops to the preparation of meals—are rooted in a time-honored understanding of environmental stewardship.

In this fascinating personal narrative, Salmón focuses on an array of indigenous farmers who uphold traditional agricultural practices in the face of modern changes to food systems such as extensive industrialization and the genetic modification of food crops. Despite the vast cultural and geographic diversity of the region he explores, Salmón reveals common themes: the importance of participation in a reciprocal relationship with the land, the connection between each group’s cultural identity and their ecosystems, and the indispensable correlation of land consciousness and food consciousness. Salmón shows that these collective philosophies provide the foundation for indigenous resilience as the farmers contend with global climate change and other disruptions to long-established foodways. This resilience, along with the rich stores of traditional ecological knowledge maintained by indigenous agriculturalists, Salmón explains, may be the key to sustaining food sources for humans in years to come.

As many of us begin to question the origins and collateral costs of the food we consume, Salmón’s call for a return to more traditional food practices in this wide-ranging and insightful book is especially timely. Eating the Landscape is an essential resource for ethnobotanists, food sovereignty proponents, and advocates of the local food and slow food movements.

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cover of Edible Medicines: An Ethnopharmacology of Food

Edible Medicines

An Ethnopharmacology of Food

Nina L. Etkin

University of Arizona Press, 2006

Chile pepper is used today as a flavoring, but Aztecs also applied it for toothache, sore throat, and asthma. The tonic properties of coffee have been recorded in Islamic pharmacopoeia since the eleventh century, and many peoples have used it to protect against Parkinson’s disease. Although much has been documented regarding the nutritional values of foods, until recently little attention has been paid to the pharmacologic potential of diet.

This book investigates the health implications of foods from the cuisines of peoples around the world to describe the place of food in health maintenance. In this wide-ranging book, Nina Etkin reveals the pharmacologic potential of foods in the specific cultural contexts in which they are used. Incorporating co-evolution with a biocultural perspective, she addresses some of the physiological effects of foods across cultures and through history while taking into account both the complex dynamics of food choice and the blurred distinctions between food and medicine. Showing that food choice is more closely linked to health than is commonly thought, she helps us to understand the health implications of people’s food-centered actions in the context of real-life circumstances.

Drawing on an extensive literature that transects food and culture, the history of medicine, ethnopharmacology, food history, nutrition, and human evolution, Edible Medicines demonstrates the intricate relationship between culture and nature. It will appeal to a wide range of scholars and professionals, from anthropologists to nutritionists, as well as general readers seeking a greater understanding of the medicinal aspects of food.
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cover of Edible Memory: The Lure of Heirloom Tomatoes and Other Forgotten Foods

Edible Memory

The Lure of Heirloom Tomatoes and Other Forgotten Foods

Jennifer A. Jordan

University of Chicago Press, 2015

Each week during the growing season, farmers’ markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, pink pearl apples, and chioggia beets—varieties of fruits and vegetables that are prized by home chefs and carefully stewarded by farmers from year to year. These are the heirlooms and the antiques of the food world, endowed with their own rich histories. While cooking techniques and flavor fads have changed from generation to generation, a Ribston Pippin apple today can taste just as flavorful as it did in the eighteenth century. But how does an apple become an antique and a tomato an heirloom? In Edible Memory, Jennifer A. Jordan examines the ways that people around the world have sought to identify and preserve old-fashioned varieties of produce. In doing so, Jordan shows that these fruits and vegetables offer a powerful emotional and physical connection to a shared genetic, cultural, and culinary past.
 
Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements.  She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past. In the chapters that follow, Jordan combines lush description and thorough research as she investigates the long history of antique apples; changing tastes in turnips and related foods like kale and parsnips; the movement of vegetables and fruits around the globe in the wake of Columbus; and the poignant, perishable world of stone fruits and tropical fruit, in order to reveal the connections—the edible memories—these heirlooms offer for farmers, gardeners, chefs, diners, and home cooks. This deep culinary connection to the past influences not only the foods we grow and consume, but the ways we shape and imagine our farms, gardens, and local landscapes.
 
From the farmers’ market to the seed bank to the neighborhood bistro, these foods offer essential keys not only to our past but also to the future of agriculture, the environment, and taste. By cultivating these edible memories, Jordan reveals, we can stay connected to a delicious heritage of historic flavors, and to the pleasures and possibilities for generations of feasts to come.

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