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Language: en
Pages: 212
Pages: 212
Type: BOOK - Published: 2021-10-10 - Publisher:
Many homes in Newfoundland still have well-stocked pantries of bottled moose or rabbit, freezers of corned capelin, and eider ducks at the ready, waiting for a
Language: en
Pages: 222
Pages: 222
Type: BOOK - Published: 2015 - Publisher: University of Georgia Press
This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed
Language: en
Pages: 280
Pages: 280
Type: BOOK - Published: 2016-09-15 - Publisher: Reaktion Books
Cuisines in Japan have an ideological dimension that cannot be ignored. In 2013, ‘traditional Japanese dietary cultures’ (washoku) was added to UNESCO’s I
Language: en
Pages: 166
Pages: 166
Type: BOOK - Published: 2006 - Publisher: Columbia University Press
Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cu
Language: en
Pages: 316
Pages: 316
Type: BOOK - Published: 2008 - Publisher: Univ of California Press
While much has been written about the concept of terroir as it relates to wine, this book expands the concept into cuisine and culture more broadly. Bringing to