85 resultater (0,28477 sekunder)

Vis alle filtre

Mærke

Butik

Pris (EUR)

Nulstil filter

Produkter
Fra
Butikker

Food and Work in the Americas - - Bog - Duke University Press - Plusbog.dk

Food and Work in the Americas - - Bog - Duke University Press - Plusbog.dk

This special issue challenges historians to think about food and labor by considering how not only producing but acquiring, preparing, eating, and enjoying food are central to working-class life and capitalist transformation. Its essays bring labor history into closer conversation with the interdisciplinary perspectives of food studies to explore how broadly and deeply food experiences and working lives shape one another. Contributors trace this relationship through a series of case studies from across the Americas, including discussions of Native American life during the seventeenth and nineteenth centuries, African American food workers in the early twentieth century, Puerto Rican sugarcane workers under US imperialism, and the politics of fair trade. Susan Levine is Professor of History and Director of the Institute for the Humanities at the University of Illinois at Chicago. She is the author of School Lunch Politics: The Surprising History of America’s Favorite Welfare Program. Steve Striffler is the Doris Zemurray Stone Chair in Latin American Studies and Professor of Anthropology at the University of New Orleans. He is the author of In the Shadows of State and Capital: The United Fruit Company, Popular Struggle, and Agrarian Restructuring in Ecuador, 1900–1995, also published by Duke University Press. Contributors: William Bauer, Sarah Besky, Sandy Brown, Rachel Herrmann, Felicia Kornbluh, Susan Levine, Sarah Lyon, Vanessa May, April Merleaux, Liesl Orenic, Sara Ries, Steve Striffler

DKK 177.00
1

Food and France - - Bog - Duke University Press - Plusbog.dk

Food and France - - Bog - Duke University Press - Plusbog.dk

This special issue offers a broad range of social and cultural insights into the history of French gastronomy. At a moment when French cuisine no longer dominates the world of fine dining, the history of French food has drawn increasing attention in the academic world. The contributors address topics spanning the seventeenth to the twentieth centuries, such as coffee’s relationship to slavery and exoticism; the promotion of terroir to an aspiring middle class; the contrast between the romanticized images of Parisian shop girls and their efforts to survive on street food in the early twentieth century; the "standard meal" imagined by nineteenth-century nutritionists and the divergent reality of meager lunches for the working class; and the inequitable experience of wartime deprivation. The articles in this issue both model how the study of the culture of food can ground our understanding of France’s place in the world and illuminate questions of nationalism, global networks, gender, race, ethnicity, and class. Contributors: Martin Bruegel, Bertram M. Gordon, Julia Landweber, Philippe Meyzie, Kenneth Mouré, Erica J. Peters, Patricia A. Tilburg

DKK 138.00
1

A Mass Conspiracy to Feed People - David Boarder Giles - Bog - Duke University Press - Plusbog.dk

A Mass Conspiracy to Feed People - David Boarder Giles - Bog - Duke University Press - Plusbog.dk

In A Mass Conspiracy to Feed People, David Boarder Giles explores the ways in which capitalism simultaneously manufactures waste and scarcity. Illustrating how communities of marginalized people and discarded things gather and cultivate political possibilities, Giles documents the work of Food Not Bombs (FNB), a global movement of grassroots soup kitchens that recover wasted grocery surpluses and redistribute them to those in need. He explores FNB's urban contexts: the global cities in which late-capitalist economies and unsustainable consumption precipitate excess, inequality, food waste, and hunger. Beginning in urban dumpsters, Giles traces the logic by which perfectly edible commodities are nonetheless thrown out-an act that manufactures food scarcity-to the social order of “world-class” cities, the pathways of discarded food as it circulates through the FNB kitchen, and the anticapitalist political movements the kitchen represents. Describing the mutual entanglement of global capitalism and anticapitalist transgression, Giles captures those emergent forms of generosity, solidarity, and resistance that spring from the global city's marginalized residents.

DKK 262.00
1

Eating Beside Ourselves - - Bog - Duke University Press - Plusbog.dk

Eating Beside Ourselves - - Bog - Duke University Press - Plusbog.dk

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

DKK 214.00
1

On the Visceral (Part One) - - Bog - Duke University Press - Plusbog.dk

On the Visceral (Part One) - - Bog - Duke University Press - Plusbog.dk

Using the gut as a starting point, this special issue focuses on the idea of the visceral as a trope for the carnal and bloody logic that organizes life. It brings together scholars working in food studies, American studies, sexuality and queer studies, and critical race theory who are keen not only to understand patterns of bodily production and consumption but also to propose new theoretical scaffoldings for our understanding of the intersection of race, food, the human, and the animal. These essays highlight the moments, texts, and processes that link food, flesh, and the alimentary tract to systems of pleasure—as well as to historical and political systems of inequality. The contributors seek to unearth structures of feeling, sensing, and embodiment that have been obscured either by colonialist historiography or political prejudice.

DKK 122.00
1

Metabolic Living - Harris Solomon - Bog - Duke University Press - Plusbog.dk

Metabolic Living - Harris Solomon - Bog - Duke University Press - Plusbog.dk

The popular narrative of "globesity" posits that the adoption of Western diets is intensifying obesity and diabetes in the Global South and that disordered metabolisms are the embodied consequence of globalization and excess. In Metabolic Living Harris Solomon recasts these narratives by examining how people in Mumbai, India, experience the porosity between food, fat, the body, and the city. Solomon contends that obesity and diabetes pose a problem of absorption between body and environment. Drawing on ethnographic fieldwork carried out in Mumbai''s home kitchens, metabolic disorder clinics, food companies, markets, and social services, he details the absorption of everything from snack foods and mangoes to insulin, stress, and pollutants. As these substances pass between the city and the body and blur the two domains, the onset and treatment of metabolic illness raise questions about who has the power to decide what goes into bodies and when food means life. Evoking metabolism as a condition of contemporary urban life and a vital political analytic, Solomon illuminates the lived predicaments of obesity and diabetes, and reorients our understanding of chronic illness in India and beyond.

DKK 236.00
1

Metabolic Living - Harris Solomon - Bog - Duke University Press - Plusbog.dk

Metabolic Living - Harris Solomon - Bog - Duke University Press - Plusbog.dk

The popular narrative of "globesity" posits that the adoption of Western diets is intensifying obesity and diabetes in the Global South and that disordered metabolisms are the embodied consequence of globalization and excess. In Metabolic Living Harris Solomon recasts these narratives by examining how people in Mumbai, India, experience the porosity between food, fat, the body, and the city. Solomon contends that obesity and diabetes pose a problem of absorption between body and environment. Drawing on ethnographic fieldwork carried out in Mumbai''s home kitchens, metabolic disorder clinics, food companies, markets, and social services, he details the absorption of everything from snack foods and mangoes to insulin, stress, and pollutants. As these substances pass between the city and the body and blur the two domains, the onset and treatment of metabolic illness raise questions about who has the power to decide what goes into bodies and when food means life. Evoking metabolism as a condition of contemporary urban life and a vital political analytic, Solomon illuminates the lived predicaments of obesity and diabetes, and reorients our understanding of chronic illness in India and beyond.

DKK 920.00
1