Culinaria – serie
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7 produkter
7 produkter
Inbunden, Engelska, 2023
741 kr
Skickas inom 5-8 vardagar
Bringing together multidisciplinary scholars from the growing discipline of food studies, Food Mobilities examines food provisioning and the food cultures of the world, historically and in contemporary times. The collection offers a range of fascinating case studies, including explorations of Italian food in colonial Ethiopia, traditional Cornish pasties in Mexico, migrant community gardeners in Toronto, and beer all around the world.In exploring the origins of the contemporary global food system and how we cook and eat today, Food Mobilities uncovers the local and global circulation of food, ingredients, cooks, commodities, labour, and knowledge.
Häftad, Engelska, 2023
233 kr
Skickas inom 5-8 vardagar
Bringing together multidisciplinary scholars from the growing discipline of food studies, Food Mobilities examines food provisioning and the food cultures of the world, historically and in contemporary times. The collection offers a range of fascinating case studies, including explorations of Italian food in colonial Ethiopia, traditional Cornish pasties in Mexico, migrant community gardeners in Toronto, and beer all around the world.In exploring the origins of the contemporary global food system and how we cook and eat today, Food Mobilities uncovers the local and global circulation of food, ingredients, cooks, commodities, labour, and knowledge.
Inbunden, Engelska, 2025
713 kr
Skickas inom 5-8 vardagar
Culinary Claims explores the complex relationships between wild plants and introduced animals, Indigenous foodways, and Canadian regulations. Blending food studies with environmental history, the book examines how cuisines reflect social and political issues related to cultural representation, restaurants, and food sovereignty.L. Sasha Gora chronicles the rise of Indigenous restaurants and their influence on Canadian food culture, engaging with questions about how shifts in appetite reflect broader shifts in imaginations of local environments and identities. Drawing on a diverse range of sources – from recipes and menus to artworks and television shows – the book discusses both historical and contemporary representations of Indigenous foodways and how they are changing amid the relocalization of food systems. Culinary Claims tells a new story of settler colonialism and Indigenous resistance, emphasizing the critical role that restaurants play in Canada’s cultural landscape. It investigates how food shapes our understanding of place and the politics that underpin this relationship. Ultimately, the book asks, What insights can historians gain from restaurants – and their legacies – as reflections of Indigenous and settler negotiations over cultural claims to land?
Häftad, Engelska, 2025
318 kr
Skickas inom 5-8 vardagar
Culinary Claims explores the complex relationships between wild plants and introduced animals, Indigenous foodways, and Canadian regulations. Blending food studies with environmental history, the book examines how cuisines reflect social and political issues related to cultural representation, restaurants, and food sovereignty.L. Sasha Gora chronicles the rise of Indigenous restaurants and their influence on Canadian food culture, engaging with questions about how shifts in appetite reflect broader shifts in imaginations of local environments and identities. Drawing on a diverse range of sources – from recipes and menus to artworks and television shows – the book discusses both historical and contemporary representations of Indigenous foodways and how they are changing amid the relocalization of food systems. Culinary Claims tells a new story of settler colonialism and Indigenous resistance, emphasizing the critical role that restaurants play in Canada’s cultural landscape. It investigates how food shapes our understanding of place and the politics that underpin this relationship. Ultimately, the book asks, What insights can historians gain from restaurants – and their legacies – as reflections of Indigenous and settler negotiations over cultural claims to land?
Inbunden, Engelska, 2023
1 334 kr
Skickas inom 5-8 vardagar
In 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelería, vizcochería y conservería. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen. Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martínez Montiño and his contributions to culinary history, and provides an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.
E-bok
Engelska, 20231 613 kr
Läs direkt efter köp
In 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelería, vizcochería y conservería. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen.
Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martínez Montiño and his contributions to culinary history, and provides an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.
Inbunden, Engelska, 2025
628 kr
Skickas inom 5-8 vardagar
Italy is celebrated around the world for its cuisine: simple, rustic, and tasteful. Likewise, Italy’s cinema has continuously garnered great acclaim. Yet, the history behind their food – and the ways it has been treated in media – is decidedly more complicated. In Breaking Bread, the worlds of anthropology, economics, gender studies, history, biochemistry, and cultural and literary studies collide on one plate. Food and film are Niki Kiviat’s guiding pillars as she explores great transformations in Italy’s consumption in the decades following the Second World War – years in which austerity morphed into radical gluttony. Historians argue that Italy’s eating habits changed relatively little in this period, but as these films posit, the transition from hunger to excess – and from starvation to supermarkets – is not only apparent but enormous. Through its analyses of mise en scène, employment of influential stars, and theories and retrospectives by key directors, Breaking Bread reveals both the progression and devolution of Italy’s filmic foodscape from 1954 to 1973. Following the diegesis of Italy’s transition from hunger to abundance across these decades, as visceral needs morphed into other forms of desire, this book portrays how the anxieties surrounding food began as a light-hearted, comedic nostalgia, but later transitioned into fatalistic panic.