89 resultater (6,69686 sekunder)

Vis alle filtre

Mærke

Butik

Pris (EUR)

Nulstil filter

Produkter
Fra
Butikker

In Food We Trust - Courtney I. P. Thomas - Bog - University of Nebraska Press - Plusbog.dk

In Food We Trust - Courtney I. P. Thomas - Bog - University of Nebraska Press - Plusbog.dk

One of the great myths of contemporary American culture is that the United States’ food supply is the safest in the world because the government works to guarantee food safety and enforce certain standards on food producers, processors, and distributors. In reality U.S. food safety administration and oversight have remained essentially the same for more than a century, with the Pure Food and Drug Act and the Federal Meat Inspection Act of 1906 continuing to frame national policy despite dramatic changes in production, processing, and distribution throughout the twentieth century. In Food We Trust is the first comprehensive examination of the history of food safety policy in the United States, analyzing critical moments in food safety history from Upton Sinclair’s publication of The Jungle to Congress’s passage of the 2010 Food Safety Modernization Act. With five case studies of significant food safety crises ranging from the 1959 chemical contamination of cranberries to the 2009 outbreak of salmonella in peanut butter, In Food We Trust contextualizes a changing food regulatory regime and explains how federal agencies are fundamentally limited in their power to safeguard the food supply.

DKK 346.00
1

Encyclopedia of Organic, Sustainable, and Local Food - - Bog - University of Nebraska Press - Plusbog.dk

Encyclopedia of Organic, Sustainable, and Local Food - - Bog - University of Nebraska Press - Plusbog.dk

Pulls together a fascinating array of diverse, interdisciplinary topics to provide a thorough overview of the alternative food system. With increasing attention focused on organic and local food, many people are attracted to these sustainable food choices. This encyclopedia explores social concerns, economic trends, policy influences, and ecological terms in a single, comprehensive volume.

DKK 271.00
1

Remaking the North American Food System - - Bog - University of Nebraska Press - Plusbog.dk

Remaking the North American Food System - - Bog - University of Nebraska Press - Plusbog.dk

Food and agriculture are in the news daily. Stories in the media highlight issues of abundance, deprivation, pleasure, risk, health, community, and identity. Remaking the North American Food System examines the resurgence of interest in rebuilding the links between agricultural production and food consumption as a way to overcome some of the negative implications of industrial and globalizing trends in the food and agricultural system. Written by a diverse group of scholars and practitioners, the chapters in this volume describe the many efforts throughout North America to craft and sustain alternative food systems that can improve social, economic, environmental, and health outcomes. With examples from Puerto Rico to Oregon to Quebec, this volume offers a broad North American perspective attuned to trends toward globalization at the level of markets and governance and shows how globalization affects the specific localities. The contributors make the case that food can no longer be taken for granted or viewed in isolation. Rather, food should be considered in its connection to community vitality, cultural survival, economic development, social justice, environmental quality, ecological integrity, and human health.

DKK 240.00
1

The Food and Cooking of Eastern Europe - Lesley Chamberlain - Bog - University of Nebraska Press - Plusbog.dk

The Food and Cooking of Eastern Europe - Lesley Chamberlain - Bog - University of Nebraska Press - Plusbog.dk

The Food and Cooking of Eastern Europe , first published in 1989 and a companion volume to Lesley Chamberlain’s acclaimed The Food and Cooking of Russia , surveys the rich and diverse food cultures that were known to few people in the West during the half century when Europe was divided. It contains more than two hundred recipes interwoven with historical background and notes from the author’s extensive experiences traveling through Central and Eastern Europe. When originally published this practical cookbook revealed how the world’s most delicious sausages, goulash and sauerkraut, fruit dumplings, cheesecake, and many other dishes tasted in their homelands. Now, in a quite different political world, this book is a vital resource for remembering life before the Iron Curtain was lifted. This Bison Books edition contains period illustrations and a new introduction by the author that describes how dramatically this region and its food have changed since the end of Central and Eastern Europe’s isolation in 1989.

DKK 279.00
1

Jewish American Food Culture - Jonathan Deutsch - Bog - University of Nebraska Press - Plusbog.dk

Jewish American Food Culture - Jonathan Deutsch - Bog - University of Nebraska Press - Plusbog.dk

Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at both well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group of Americans. This is the source to consult about what “parve” on packaging means, the symbolism of particular foods essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on ways of practicing Judaism and the land of one’s ancestors, and much more. Jonathan Deutsch and Rachel D. Saks first provide a historical overview of the culture and symbolism of Jewish cuisine before explaining the main foods and ingredients of Jewish American food. Chapters on cooking practices, holiday celebrations, eating out, and diet and health complete the overview. Twenty-three recipes, a chronology, a glossary, a resource guide, and a selected bibliography make this an essential one-stop resource for every library.

DKK 170.00
1

Growing Local - - Bog - University of Nebraska Press - Plusbog.dk

Growing Local - - Bog - University of Nebraska Press - Plusbog.dk

In an increasingly commercialized world, the demand for better quality, healthier food has given rise to one of the fastest growing segments of the U.S. food system: locally grown food. Many believe that “relocalization” of the food system will provide a range of public benefits, including lower carbon emissions, increased local economic activity, and closer connections between consumers, farmers, and communities. The structure of local food supply chains, however, may not always be capable of generating these perceived benefits. Growing Local reports the findings from a coordinated series of case studies designed to develop a deeper, more nuanced understanding of how local food products reach consumers and how local food supply chains compare with mainstream supermarket supply chains. To better understand how local food reaches the point of sale, Growing Local uses case study methods to rigorously compare local and mainstream supply chains for five products in five metropolitan areas along multiple social, economic, and environmental dimensions, highlighting areas of growth and potential barriers. Growing Local provides a foundation for a better understanding of the characteristics of local food production and emphasizes the realities of operating local food supply chains.

DKK 534.00
1

The Visible Hands That Feed - Ruzana Liburkina - Bog - University of Nebraska Press - Plusbog.dk

The Visible Hands That Feed - Ruzana Liburkina - Bog - University of Nebraska Press - Plusbog.dk

The Visible Hands That Feed provides crucial insights into the rifts and regularities that are characteristic of today’s food systems. These insights attend to the widespread disquiet about the ethics and politics of food production and trade. While challenging utopian thinking, these findings give hope by elaborating on the promising nature of what falls between political and moral agendas. In The Visible Hands That Feed Ruzana Liburkina approaches the food sector against the backdrop of its pivotal role for social and ecological relations to trace the potentials and limitations for sustainable change from within. Drawing on the results of ethnographic fieldwork in Europe and South America, Liburkina conducts an in-depth exploration of the practices, visions, concerns, and relationships that unfold at the very locations where food is grown, processed, stored, and served. By scrutinizing two critical notions in relation to sustainability—responsibility and growth—Liburkina offers insights into how sustainable change might be understood and further supported. In this first study of food production and provisioning that is grounded in participant observation in four types of food sector enterprises—farms, food processing companies, foodservice distributors, and public caterers—Liburkina fills an important gap in the literature on sustainable futures by offering detailed and diverse empirical insights into corporate food production and provisioning.

DKK 430.00
1

At the First Table - Jodi Campbell - Bog - University of Nebraska Press - Plusbog.dk

At the First Table - Jodi Campbell - Bog - University of Nebraska Press - Plusbog.dk

Research on European food culture has expanded substantially in recent years, telling us more about food preparation, ingredients, feasting and fasting rituals, and the social and cultural connotations of food. At the First Table demonstrates the ways in which early modern Spaniards used food as a mechanism for the performance of social identity. People perceived themselves and others as belonging to clearly defined categories of gender, status, age, occupation, and religion, and each of these categories carried certain assumptions about proper behavior and appropriate relationships with others. Food choices and dining customs were effective and visible ways of displaying these behaviors in the choreography of everyday life. In contexts from funerals to festivals to their treatment of the poor, Spaniards used food to display their wealth, social connections, religious affiliation, regional heritage, and membership in various groups and institutions and to reinforce perceptions of difference. Research on European food culture has been based largely on studies of England, France, and Italy, but more locally on Spain. Jodi Campbell combines these studies with original research in household accounts, university and monastic records, and municipal regulations to provide a broad overview of Spanish food customs and to demonstrate their connections to identity and social change in the sixteenth and seventeenth centuries.

DKK 240.00
1

Educated Tastes - - Bog - University of Nebraska Press - Plusbog.dk

Educated Tastes - - Bog - University of Nebraska Press - Plusbog.dk

The old adage “you are what you eat” has never seemed more true than in this era, when ethics, politics, and the environment figure so prominently in what we ingest and in what we think about it. Then there are connoisseurs, whose approaches to food address “good taste” and frequently require a language that encompasses cultural and social dimensions as well. From the highs (and lows) of connoisseurship to the frustrations and rewards of a mother encouraging her child to eat, the essays in this volume explore the complex and infinitely varied ways in which food matters to all of us. Educated Tastes is a collection of new essays that examine how taste is learned, developed, and represented. It spans such diverse topics as teaching wine tasting, food in Don Quixote , Soviet cookbooks, cruel foods, and the lambic beers of the Belgian Payottenland. A set of key themes connect these topics: the relationships between taste and place; how our knowledge of food shapes taste experiences; how gustatory discrimination functions as a marker of social difference; and the place of ethical, environmental, and political concerns in debates around the importance and meaning of taste. With essays that address, variously, the connections between food, drink, and music; the place of food in the development of Italian nationhood; and the role of morality in aesthetic judgment, Educated Tastes offers a fresh look at food in history, society, and culture.

DKK 271.00
1

Eating in Eden - - Bog - University of Nebraska Press - Plusbog.dk

Eating in Eden - - Bog - University of Nebraska Press - Plusbog.dk

Perennially viewed as both a utopian land of abundant resources and a fallen nation of consummate consumers, North America has provided a fertile setting for the development of distinctive foodways reflecting the diverse visions of life in the United States. Immigrants, from colonial English Puritans and Spanish Catholics to mid-twentieth-century European Jews and contemporary Indian Hindus, have generated innovative foodways in creating “new world” religious and ethnic identities. The Shakers, the Oneida Perfectionists, and the Amana Colony, as well as 1970s counter-cultural groups, developed food practices that distinguished communal members from outsiders, but they also marketed their food to nonmembers through festivals, restaurants, and cookbooks. Other groups—from elite male dining clubs in Revolutionary America and female college students in the late 1800s, to members of food co-ops; vegetarian Jews and Buddhists; and “foodies” who watched TV cooking shows—have used food strategically to promote their ideals of gender, social class, nonviolence, environmentalism, or taste in the hope of transforming national or global society. This theoretically informed, interdisciplinary collection of thirteen essays broadens familiar definitions of utopianism and community to explore the ways Americans have produced, consumed, avoided, and marketed food and food-related products and meanings to further their visionary ideals.

DKK 209.00
1

Global Jewish Foodways - - Bog - University of Nebraska Press - Plusbog.dk

Global Jewish Foodways - - Bog - University of Nebraska Press - Plusbog.dk

The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary habits changed as a result of both these migrations and the new political and social realities they encountered. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled. This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post–World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how, and with whom. Global Jewish Foodways offers a fresh perspective on how historical changes through migration, settlement, and accommodation transformed Jewish food and customs.

DKK 380.00
1

Beyond the Fruited Plain - Kathryn Cornell Dolan - Bog - University of Nebraska Press - Plusbog.dk

Beyond the Fruited Plain - Kathryn Cornell Dolan - Bog - University of Nebraska Press - Plusbog.dk

Agriculture in the United States has changed dramatically in the last two hundred years. Economic transformation marked by the expansion of the industrial economy and big business has contributed to an increase in industrial food production. Amid this change, policymakers and cultural critics have debated the best way to produce food and wealth for an expanding population with imperialistic tendencies. In a sweeping overview, Beyond the Fruited Plain traces the connections between nineteenth-century literature, agriculture, and U.S. territorial and economic expansion. Bringing together theories of globalization and ecocriticism, Kathryn Cornell Dolan offers new readings on the texts of such literary figures as Herman Melville, Frank Norris, Mark Twain, Henry David Thoreau, and Harriet Beecher Stowe as they examine conflicts of food, labor, class, race, gender, and time—issues still influencing U.S. food politics today. Beyond the Fruited Plain shows how these authors use their literature to imagine agricultural alternatives to national practices and in so doing prefigure twenty-first-century concerns about globalization, resource depletion, food security, and the relation of industrial agriculture to pollution, disease, and climate change.

DKK 472.00
1

Falafel Nation - Yael Raviv - Bog - University of Nebraska Press - Plusbog.dk

Falafel Nation - Yael Raviv - Bog - University of Nebraska Press - Plusbog.dk

When people discuss food in Israel, their debates ask politically charged questions: Who has the right to falafel? Whose hummus is better? But Yael Raviv’s Falafel Nation moves beyond the simply territorial to divulge the role food plays in the Jewish nation. She ponders the power struggles, moral dilemmas, and religious and ideological affiliations of the different ethnic groups that make up the “Jewish State” and how they relate to the gastronomy of the region. How do we interpret the recent upsurge in the Israeli culinary scene—the transition from ideological asceticism to the current deluge of fine restaurants, gourmet stores, and related publications and media?Focusing on the period between the 1905 immigration wave and the Six-Day War in 1967, Raviv explores foodways from the field, factory, market, and kitchen to the table. She incorporates the role of women, ethnic groups, and different generations into the story of Zionism and offers new assertions from a secular-foodie perspective on the relationship between Jewish religion and Jewish nationalism. A study of the changes in food practices and in attitudes toward food and cooking, Falafel Nation explains how the change in the relationship between Israelis and their food mirrors the search for a definition of modern Jewish nationalism.

DKK 472.00
1

Predictable Pleasures - Lauren A. Wynne - Bog - University of Nebraska Press - Plusbog.dk

Predictable Pleasures - Lauren A. Wynne - Bog - University of Nebraska Press - Plusbog.dk

The pursuit of balance pervades everyday life in rural Yucatán, Mexico, from the delicate negotiations between a farmer and the neighbor who wants to buy his beans to the careful addition of sour orange juice to a rich plate of eggs fried in lard. Based on intensive fieldwork in one indigenous Yucatecan community, Predictable Pleasures explores the desire for balance in this region and the many ways it manifests in human interactions with food. As shifting social conditions, especially a decline in agriculture and a deepening reliance on regional tourism, transform the manners in which people work and eat, residents of this community grapple with new ways of surviving and finding pleasure. Lauren A. Wynne examines the convergence of food and balance through deep analysis of what locals describe as acts of care. Drawing together rich ethnographic data on how people produce, exchange, consume, and talk about food, this book posits food as an accessible, pleasurable, and deeply important means by which people in rural Yucatán make clear what matters to them, finding balance in a world that seems increasingly imbalanced. Unlike many studies of globalization that point to the dissolution of local social bonds and practices, Predictable Pleasures presents an array of enduring values and practices, tracing their longevity to the material constraints of life in rural Yucatán, the deep historical and cosmological significance of food in this region, and the stubborn nature of bodily habits and tastes.

DKK 380.00
1

Recovering Our Ancestors' Gardens - Devon A. Mihesuah - Bog - University of Nebraska Press - Plusbog.dk

Recovering Our Ancestors' Gardens - Devon A. Mihesuah - Bog - University of Nebraska Press - Plusbog.dk

Educators, librarians, food sovereignty activists, culinary arts students, and those interested in Native American food history and sovereignty will find that this book is an excellent resource.-Elise Krohn, Tribal College Journal2020 Gourmand World Cookbook Award This new edition is revised, updated, and contains new information, new chapters, and an extensive curriculum guide that includes objectives, resources, study questions, assignments, and activities for teachers, librarians, food sovereignty activists, and anyone wanting to know more about indigenous foodways. Winner of the Gourmand International World Cookbook Award, Recovering Our Ancestors’ Gardens is back! Featuring an expanded array of tempting recipes of indigenous ingredients and practical advice about health, fitness, and becoming involved in the burgeoning indigenous food sovereignty movement, the acclaimed Choctaw author and scholar Devon A. Mihesuah draws on the rich indigenous heritages of this continent to offer a helpful guide to a healthier life. Recovering Our Ancestors’ Gardens features pointed discussions about the causes of the generally poor state of indigenous health today. Diminished health, Mihesuah contends, is a pervasive consequence of colonialism, but by advocating for political, social, economic, and environmental changes, traditional food systems and activities can be reclaimed and made relevant for a healthier lifestyle today. New recipes feature pawpaw sorbet, dandelion salad, lima bean hummus, cranberry pie with cornmeal crust, grape dumplings, green chile and turkey posole, and blue corn pancakes, among other dishes. Savory, natural, and steeped in the Native traditions of this land, these recipes are sure to delight and satisfy.

DKK 246.00
1

Barolo - Matthew Gavin Frank - Bog - University of Nebraska Press - Plusbog.dk

Barolo - Matthew Gavin Frank - Bog - University of Nebraska Press - Plusbog.dk

After a childhood of microwaved meat and saturated fat, Matthew Gavin Frank got serious about food. His “research” ultimately led him to Barolo, Italy (pop. 646), where, living out of a tent in the garden of a local farmhouse, he resolved to learn about Italian food from the ground up. Barolo is Frank’s account of those six months. At once an intimate travelogue and a memoir of a culinary education, the book details the adventures of a not-so-innocent abroad in Barolo, a region known for its food and wine (also called Barolo). Upon arrival, Frank began picking wine grapes for famed vintner Luciano Sandrone. He tells how, between lessons in the art of the grape harvest, he discovered, explored, and savored the gustatory riches of Piemontese Italy. Along the way we meet the region’s families and the many eccentric vintners, butchers, bakers, and restaurateurs who call Barolo home. Rich with details of real Italian small-town life, local foodstuffs, strange markets, and a circuslike atmosphere, Frank’s story also offers a wealth of historical and culinary information, moments of flamboyance, and musings on foreign travel (and its many alien seductions), all filtered through food and wine.

DKK 162.00
1

Barolo - Matthew Gavin Frank - Bog - University of Nebraska Press - Plusbog.dk

Barolo - Matthew Gavin Frank - Bog - University of Nebraska Press - Plusbog.dk

After a childhood of microwaved meat and saturated fat, Matthew Gavin Frank got serious about food. His “research” ultimately led him to Barolo, Italy (pop. 646), where, living out of a tent in the garden of a local farmhouse, he resolved to learn about Italian food from the ground up. Barolo is Frank’s account of those six months. At once an intimate travelogue and a memoir of a culinary education, the book details the adventures of a not-so-innocent abroad in Barolo, a region known for its food and wine (also called Barolo). Upon arrival, Frank began picking wine grapes for famed vintner Luciano Sandrone. He tells how, between lessons in the art of the grape harvest, he discovered, explored, and savored the gustatory riches of Piemontese Italy. Along the way we meet the region’s families and the many eccentric vintners, butchers, bakers, and restaurateurs who call Barolo home. Rich with details of real Italian small-town life, local foodstuffs, strange markets, and a circuslike atmosphere, Frank’s story also offers a wealth of historical and culinary information, moments of flamboyance, and musings on foreign travel (and its many alien seductions), all filtered through food and wine.

DKK 287.00
1