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Screening the Operatic Stage - Christopher Morris - Bog - The University of Chicago Press - Plusbog.dk

Screening the Operatic Stage - Christopher Morris - Bog - The University of Chicago Press - Plusbog.dk

An ambitious study of the ways opera has sought to ensure its popularity by keeping pace with changes in media technology. From the early days of television broadcasts to today’s live streams, opera houses have embraced technology as a way to reach new audiences. But how do these new forms of remediated opera extend, amplify, or undermine production values, and what does the audience gain or lose in the process? In Screening the Operatic Stage, Christopher Morris critically examines the cultural implications of opera’s engagement with screen media. Foregrounding the potential for a playful exchange and self-awareness between stage and screen, Morris uses the conceptual tools of media theory to understand the historical and contemporary screen cultures that have transmitted the opera house into living rooms, onto desktops and portable devices, and across networks of movie theaters. If these screen cultures reveal how inherently “technological” opera is as a medium, they also highlight a deep suspicion among opera producers and audiences toward the intervention of media technology. Ultimately, Screening the Operatic Stage shows how the conventions of televisual representation employed in opera have masked the mediating effects of technology in the name of fidelity to live performance.

DKK 356.00
1

Pure Adulteration - Benjamin R. Cohen - Bog - The University of Chicago Press - Plusbog.dk

Pure Adulteration - Benjamin R. Cohen - Bog - The University of Chicago Press - Plusbog.dk

Benjamin R. Cohen uses the pure food crusades at the turn of the twentieth century to provide a captivating window onto the origins of manufactured foods in the United States. In the latter nineteenth century, extraordinary changes in food and agriculture gave rise to new tensions in the ways people understood, obtained, trusted, and ate their food. This was the Era of Adulteration, and its concerns have carried forward to today: How could you tell the food you bought was the food you thought you bought? Could something manufactured still be pure? Is it okay to manipulate nature far enough to produce new foods but not so far that you question its safety and health? How do you know where the line is? And who decides? In Pure Adulteration, Benjamin R. Cohen uses the pure food crusades to provide a captivating window onto the origins of manufactured foods and the perceived problems they wrought. Cohen follows farmers, manufacturers, grocers, hucksters, housewives, politicians, and scientific analysts as they struggled to demarcate and patrol the ever-contingent, always contested border between purity and adulteration, and as, at the end of the nineteenth century, the very notion of a pure food changed. In the end, there is (and was) no natural, prehuman distinction between pure and adulterated to uncover and enforce; we have to decide. Today’s world is different from that of our nineteenth-century forebears in many ways, but the challenge of policing the difference between acceptable and unacceptable practices remains central to daily decisions about the foods we eat, how we produce them, and what choices we make when buying them.

DKK 278.00
3

Urban Appetites - Cindy R. Lobel - Bog - The University of Chicago Press - Plusbog.dk

Urban Appetites - Cindy R. Lobel - Bog - The University of Chicago Press - Plusbog.dk

Glossy magazines write about them, celebrities give their names to them, and you'd better believe there's an app (or ten) committed to finding you the right one. They are New York City restaurants and food shops. And their journey to international notoriety is a captivating one. The now-booming food capital was once a small seaport city, home to a mere six municipal food markets that were stocked by farmers, fishermen, and hunters who lived in the area. By 1890, however, the city's population had grown to more than one million, and residents could dine in thousands of restaurants with a greater abundance and variety of options than any other place in the United States. Historians, sociologists, and foodies alike will devour the story of the origins of New York City's food industry in Urban Appetites. Cindy R. Lobel focuses on the rise of New York as both a metropolis and a food capital, opening a new window onto the intersection of the cultural, social, political, and economic transformations of the nineteenth century. She offers wonderfully detailed accounts of public markets and private food shops; basement restaurants and immigrant diners serving favorites from the old country; cake and coffee shops; and high-end, French-inspired eating houses made for being seen in society as much as for dining. But as the food and the population became increasingly cosmopolitan, corruption, contamination, and undeniably inequitable conditions escalated. Urban Appetites serves up a complete picture of the evolution of the city, its politics, and its foodways.

DKK 241.00
3

Social Adaptation to Food Stress - Paul E. Minnis - Bog - The University of Chicago Press - Plusbog.dk

Social Adaptation to Food Stress - Paul E. Minnis - Bog - The University of Chicago Press - Plusbog.dk

Combining anthropology, archeology, and evolutionary theory, Paul E. Minnis develops a model of how tribal societies deal with severe food shortages. While focusing on the prehistory of the Rio Mimbres region of New Mexico, he provides comparative data from the Fringe Enga of New Guinea, the Tikopia of Tikopia Island, and the Gwembe Tonga of South Africa. Minnis proposes that, faced with the threat of food shortages, nonstratified societies survive by employing a series of responses that are increasingly effective but also are increasingly costly and demand increasingly larger cooperative efforts. The model Minnis develops allows him to infer, from evidence of such factors as population size, resource productivity, and climate change, the occurrence of food crises in the past. Using the Classic Mimbres society as a test case, he summarizes the regional archeological sequence and analyzes the effects of environmental fluctuations on economic and social organization. He concludes that the responses of the Mimbres people to their burgeoning population were inadequate to prevent the collapse of the society in the late twelfth century. In its illumination of the general issue of responses to food shortages, Social Adaptation to Food Stress will interest not only archeologists but also those concerned with current food shortages in the Third World. Cultural ecologists and human geographers will be able to derive a wealth of ideas, methods, and data from Minnis's work.

DKK 332.00
2

Outbreak - Timothy D Lytton - Bog - The University of Chicago Press - Plusbog.dk

Outbreak - Timothy D Lytton - Bog - The University of Chicago Press - Plusbog.dk

Foodborne illness is a big problem. Wash those chicken breasts, and you're likely to spread Salmonella to your countertops, kitchen towels, and other foods nearby. Even salad greens can become biohazards when toxic strains of E. coli inhabit the water used to irrigate crops. All told, contaminated food causes 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year in the United States. With Outbreak, Timothy D. Lytton provides an up-to-date history and analysis of the US food safety system. He pays particular attention to important but frequently overlooked elements of the system, including private audits and liability insurance. Lytton chronicles efforts dating back to the 1800s to combat widespread contamination by pathogens such as E. coli and salmonella that have become frighteningly familiar to consumers. Over time, deadly foodborne illness outbreaks caused by infected milk, poison hamburgers, and tainted spinach have spurred steady scientific and technological advances in food safety. Nevertheless, problems persist. Inadequate agency budgets restrict the reach of government regulation. Pressure from consumers to keep prices down constrains industry investments in safety. The limits of scientific knowledge leave experts unable to assess policies' effectiveness and whether measures designed to reduce contamination have actually improved public health. Outbreak offers practical reforms that will strengthen the food safety system's capacity to learn from its mistakes and identify cost-effective food safety efforts capable of producing measurable public health benefits.

DKK 307.00
3

Screening Out the Past - Lary May - Bog - The University of Chicago Press - Plusbog.dk

Screening Out the Past - Lary May - Bog - The University of Chicago Press - Plusbog.dk

"A scrupulously argued, clearly written account of Hollywood's role in bringing America skipping and giggling from the Victorian world into the twentieth century."—Philip French, London Sunday Observer"It is impossible to follow a narrow trail through the movies. The vistas keep opening, and May, linking movies to mass society, finds and makes new perceptions on emerging women, the rise of the studios, the special growth and appeal of Los Angeles, the nature of studio leadership and the early and persistent imputed corrupting power of film."—Charles Champlin, Los Angeles Times"Lary May . . . has provided a set of new and rich insights into the changing patterns of American culture, 1890-1929. . . . His concentration on social and cultural history indirectly provides answers to questions which have baffled political historians for several decades."—David W. Noble, Minneapolis Tribune"[Screening Out the Past is] a scrupulously argued, clearly written account of Hollywood's role in bringing America skipping and giggling from the Victorian world into the twentieth century. May is splendid on the psychology of the immigrant movie moguls, on Douglas Fairbanks and Mary Pickford as post Great War role models, and many other things."—Philip French, London Sunday Observor"Altogether, the book represents the most successful blending of movie and cultural history to date."—Benjamin McArthur, Journal of Social History

DKK 272.00
1

Midwestern Food - Paul Fehribach - Bog - The University of Chicago Press - Plusbog.dk

Midwestern Food - Paul Fehribach - Bog - The University of Chicago Press - Plusbog.dk

An acclaimed chef offers a historically informed cookbook that will change how you think about Midwestern cuisine. Celebrated chef Paul Fehribach has made his name serving up some of the most thoughtful and authentic regional southern cooking—not in the South, but in Chicago at Big Jones. But over the last several years, he has been looking to his Indiana roots in the kitchen, while digging deep into the archives to document and record the history and changing foodways of the Midwest. Fehribach is as painstaking with his historical research as he is with his culinary execution. In Midwestern Food, he focuses not only on the past and present of Midwestern foodways but on the diverse cultural migrations from the Ohio River Valley north- and westward that have informed them. Drawing on a range of little-explored sources, he traces the influence of several heritages, especially German, and debunks many culinary myths along the way. The book is also full of Fehribach’s delicious recipes informed by history and family alike, such as his grandfather's favorite watermelon rind pickles; sorghum-pecan sticky rolls; Detroit-style coney sauce; Duck and manoomin hotdish; pawpaw chiffon pie; strawberry pretzel gelatin salad (!); and he breaks the code to the most famous Midwestern pizza and BBQ styles you can easily reproduce at home. But it is more than just a cookbook, weaving together historical analysis and personal memoir with profiles of the chefs, purveyors, and farmers who make up the food networks of the region. The result is a mouth-watering and surprising Midwestern feast from farm to plate. Flyover this!

DKK 229.00
1

A Rainbow Palate - Carolyn Cobbold - Bog - The University of Chicago Press - Plusbog.dk

A Rainbow Palate - Carolyn Cobbold - Bog - The University of Chicago Press - Plusbog.dk

Shows how the widespread use of food dyes influenced understanding of food, science, and technology, as well as trust in science. We live in a world saturated by chemicals—our food, our clothes, and even our bodies play host to hundreds of synthetic chemicals that did not exist before the nineteenth century. By the 1900s, a wave of bright coal tar dyes had begun to transform the Western world. Originally intended for textiles, the new dyes soon permeated daily life in unexpected ways, and by the time the risks and uncertainties surrounding the synthesized chemicals began to surface, they were being used in everything from clothes and home furnishings to cookware and food. In A Rainbow Palate, Carolyn Cobbold explores how the widespread use of new chemical substances influenced perceptions and understanding of food, science, and technology, as well as trust in science and scientists. Because the new dyes were among the earliest contested chemical additives in food, the battles over their use offer striking insights and parallels into today’s international struggles surrounding chemical, food, and trade regulation.

DKK 313.00
1

Insatiable City - Theresa Mcculla - Bog - The University of Chicago Press - Plusbog.dk

Insatiable City - Theresa Mcculla - Bog - The University of Chicago Press - Plusbog.dk

A history of food in the Crescent City that explores race, power, social status, and labor. In Insatiable City, Theresa McCulla probes the overt and covert ways that the production of food and the discourse about it both created and reinforced many strains of inequality in New Orleans, a city significantly defined by its foodways. Tracking the city’s economy from nineteenth-century chattel slavery to twentieth-century tourism, McCulla uses menus, cookbooks, newspapers, postcards, photography, and other material culture to limn the interplay among the production and reception of food, the inscription and reiteration of racial hierarchies, and the constant diminishment and exploitation of working-class people. The consumption of food and people, she shows, was mutually reinforced and deeply intertwined. Yet she also details how enslaved and free people of color in New Orleans used food and drink to carve paths of mobility, stability, autonomy, freedom, profit, and joy. A story of pain and pleasure, labor and leisure, Insatiable City goes far beyond the task of tracing New Orleans's culinary history to focus on how food suffuses culture and our understandings and constructions of race and power.

DKK 307.00
2

A Rainbow Palate - Carolyn Cobbold - Bog - The University of Chicago Press - Plusbog.dk

A Rainbow Palate - Carolyn Cobbold - Bog - The University of Chicago Press - Plusbog.dk

We live in a world saturated by chemicals--our food, our clothes, and even our bodies play host to hundreds of synthetic chemicals that did not exist before the nineteenth century. By the 1900s, a wave of bright coal tar dyes had begun to transform the western world. Originally intended for textiles, the new dyes soon permeated daily life in unexpected ways, and by the time the risks and uncertainties surrounding the synthesized chemicals began to surface, they were being used in everything from clothes and home furnishings to cookware and food. In A Rainbow Palate, Carolyn Cobbold explores how the widespread use of new chemical substances influenced perceptions and understanding of food, science, and technology, as well as trust in science and scientists. Because the new dyes were among the earliest contested chemical additives in food, the battles surrounding their use offer striking insights and parallels into today's international struggles surrounding chemical, food, and trade regulation.

DKK 361.00
1