1861 books match the query 'Social life and customs' and 9 start with y
Brian C. Wilson
Michigan State University Press, 2008
As Brian C. Wilson describes them in this highly readable and entertaining book, Yankees—defined by their shared culture and sense of identity—had a number of distinctive traits and sought to impose their ideas across the state of Michigan.
After the ethnic label of "Yankee" fell out of use, the offspring of Yankees appropriated the term "Midwesterner." So fused did the identities of Yankee and Midwesterner become that understanding the larger story of America's Midwestern regional identity begins with the Yankees in Michigan.
Catherine S. Barker
University of Arkansas Press, 2020
Ingrid A. Nelson
University of Chicago Press, 2024
Anthony Priest
University of Arkansas Press, 2013
Toyin Falola
Ohio University Press, 2025
Yorùbá Metaphysics challenges Western dominance in the field of epistemology and sheds light on the sophisticated realm of indigenous African knowledge systems and metaphysical thought. Toyin Falola comprehensively explores the complex interplay between the physical and spiritual worlds as understood by the Yorùbá people, offering a fresh perspective on metaphysics, spirituality, and the societal roles these elements play in African communities. The book contributes to the fields of philosophy, religious studies, and African studies by revealing how indigenous epistemologies can inform broader discussions of metaphysics, ethics, and societal development that are outside the Western frame of thought. Each of the book’s fifteen chapters focuses on a distinct aspect of Yorùbá life and cosmology. Topics encompass the everyday consequences of spiritual beliefs on social interactions and community living as well as the philosophical foundations that inform these practices. Noteworthy discussions include the function of language in conveying metaphysical knowledge, the societal impact of esoteric beliefs, and the application of these traditional understandings to contemporary life challenges. This work not only elucidates the nuances of Yorùbá metaphysical thought but also promotes the integration of this knowledge into broader academic and practical settings to advance societal development and sustainability. As global discourse increasingly seeks to acknowledge and incorporate diverse viewpoints, this book provides essential insights into the workings of an African metaphysical philosophy and its relevance to both regional and international concerns. Falola urges the academic community to reconsider the value and role of indigenous knowledge systems in present-day education and policy formation. This work is vital for scholars, policymakers, and practitioners interested in cultural studies, philosophy, religious studies, and African studies. It is not merely a scholarly work; it is an appeal for a reassessment of the methods by which indigenous knowledge is viewed and applied on an international scale.
Anat Helman
Brandeis University Press, 2012
Makuchi
Ohio University Press, 1999
By David Sterling
University of Texas Press, 2014
Winner, James Beard Foundation Best Cookbook of the Year Award, 2015
James Beard Foundation Best International Cookbook Award, 2015
The Art of Eating Prize for Best Food Book of the Year, 2015
The Yucatán Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán's borders.
An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it’s savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares “the people’s food”at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula’s three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Profusely illustrated and spiced with lively stories of the region’s people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine.
Igor Krupnik and Michael Chlenov
University of Alaska Press, 2013