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| foodways michael rosenblum: Rabbinic Tales of Destruction Julia Watts Belser, 2018 Analyzing early Jewish accounts of the destruction of the Second Temple, Julia Watts Belser illuminates the brutal body costs of Roman conquest. Drawing on disability studies, feminist theory, and new materialist ecological thought, Belser reveals how rabbinic discourses of gender, sexuality, and the body are shaped in the shadow of empire. |
| foodways michael rosenblum: Acquired Tastes Benjamin R. Cohen, Michael S. Kideckel, Anna Zeide, 2021-08-17 How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat. |
| foodways michael rosenblum: Culinary Linguistics Cornelia Gerhardt, Maximiliane Frobenius, Susanne Ley, 2013-07-04 Language and food are universal to humankind. Language accomplishes more than a pure exchange of information, and food caters for more than mere subsistence. Both represent crucial sites for socialization, identity construction, and the everyday fabrication and perception of the world as a meaningful, orderly place. This volume on Culinary Linguistics contains an introduction to the study of food and an extensive overview of the literature focusing on its role in interplay with language. It is the only publication fathoming the field of food and food-related studies from a linguistic perspective. The research articles assembled here encompass a number of linguistic fields, ranging from historical and ethnographic approaches to literary studies, the teaching of English as a foreign language, psycholinguistics, and the study of computer-mediated communication, making this volume compulsory reading for anyone interested in genres of food discourse and the linguistic connection between food and culture. Now Open Access as part of the Knowledge Unlatched 2017 Backlist Collection. |
| foodways michael rosenblum: Jewish Veganism and Vegetarianism Jacob Ari Labendz, Shmuly Yanklowitz, 2019-03-25 A multidisciplinary approach to the study of veganism, vegetarianism, and meat avoidance among Jews, both historical and contemporary. In recent decades, as more Jews have adopted plant-based lifestyles, Jewish vegan and vegetarian movements have become increasingly prominent. This book explores the intellectual, religious, and historical roots of veganism and vegetarianism among Jews and presents compelling new directions in Jewish thought, ethics, and foodways. The contributors, including scholars, rabbis, and activists, explore how Judaism has inspired Jews to eschew animal products and how such choices, even when not directly inspired by Judaism, have enriched and helped define Jewishness. Individually, and as a collection, the chapters in this book provide an opportunity to meditate on what may make veganism and vegetarianism particularly Jewish, as well as the potential distinctiveness of Jewish veganism and vegetarianism. The authors also examine the connections between Jewish veganism and vegetarianism and other movements, while calling attention to divisions among Jewish vegans and vegetarians, to the specific challenges of fusing Jewishness and a plant-based lifestyle, and to the resistance Jewish vegans and vegetarians can face from parts of the Jewish community. The book’s various perspectives represent the cultural, theological, and ideological diversity among Jews invested in such conversations and introduce prominent debates within their movements. “Whether looking at the pages of the Talmud, vegetarian poems written in Yiddish, lyrics written by Jewish punk rockers, or into a pot of vegan matzo ball soup, this book explores the many ways in which Jews have questioned the ethics of eating animals. Labendz and Yanklowitz achieve their stated goal of exploring ‘what distinguishes Jewish veganism and vegetarianism as Jewish.’ You do not have to be a vegetarian or a vegan (or Jewish!) in order to learn from, and indeed grapple with, the many questions, dilemmas, and readings that the contributors raise.” — Jordan D. Rosenblum, author of The Jewish Dietary Laws in the Ancient World “Jewish Veganism and Vegetarianism offers theological, pragmatic, ethical, environmental, and other ways to view non-meat eating as a viable, healthy, and holy Judaic strategy to consume the world. Anyone who eats or thinks about eating should take this volume seriously.” — Rabbi Jonathan K. Crane, author of Eating Ethically: Religion and Science for a Better Diet “From the Talmud’s ambivalence about human and animal suffering to the challenges of making a vegan matzo ball, Jewish Veganism and Vegetarianism offers surprising views of the many ways Jewish practice, Jewish culture, and individual Jews acted and reacted in their encounters with a vegetable diet. This important and overdue book does much to introduce a long-neglected chapter of Jewish culinary practice and to inspire and instruct future research.” — Eve Jochnowitz, cotranslator of Fania Lewando’s The Vilna Vegetarian Cookbook: Garden-Fresh Recipes Rediscovered and Adapted for Today’s Kitchen |
| foodways michael rosenblum: Forbidden Jordan D. Rosenblum, 2024-10-08 A surprising history of how the pig has influenced Jewish identity Jews do not eat pig. This (not always true) observation has been made by both Jews and non-Jews for more than three thousand years and is rooted in biblical law. Though the Torah prohibits eating pig meat, it is not singled out more than other food prohibitions. Horses, rabbits, squirrels, and even vultures, while also not kosher, do not inspire the same level of revulsion for Jews as the pig. The pig has become an iconic symbol for people to signal their Jewishness, non-Jewishness, or rebellion from Judaism. There is nothing in the Bible that suggests Jews are meant to embrace this level of pig-phobia. Starting with the Hebrew Bible, Jordan D. Rosenblum historicizes the emergence of the pig as a key symbol of Jewish identity, from the Roman persecution of ancient rabbis, to the Spanish Inquisition, when so-called Marranos (“Pigs”) converted to Catholicism, to Shakespeare’s writings, to modern memoirs of those leaving Orthodox Judaism. The pig appears in debates about Jewish emancipation in eighteenth-century England and in vaccine conspiracies; in World War II rallying cries, when many American Jewish soldiers were “eating ham for Uncle Sam;” in conversations about pig sandwiches reportedly consumed by Karl Marx; and in recent deliberations about the kosher status of Impossible Pork. All told, there is a rich and varied story about the associations of Jews and pigs over time, both emerging from within Judaism and imposed on Jews by others. Expansive yet accessible, Forbidden offers a captivating look into Jewish history and identity through the lens of the pig. |
| foodways michael rosenblum: Food and the Self Isabelle de Solier, 2013-10-10 We often hear that selves are no longer formed through producing material things at work, but by consuming them in leisure, leading to 'meaningless' modern lives. This important book reveals the cultural shift to be more complex, demonstrating how people in postindustrial societies strive to form meaningful and moral selves through both the consumption and production of material culture in leisure. Focusing on the material culture of food, the book explores these theoretical questions through an ethnography of those individuals for whom food is central to their self: 'foodies'. It examines what foodies do, and why they do it, through an in-depth study of their lived experiences. The book uncovers how food offers a means of shaping the self not as a consumer but as an amateur who engages in both the production and consumption of material culture and adopts a professional approach which reveals the new moralities of productive leisure in self-formation. The chapters examine a variety of practices, from fine dining and shopping to cooking and blogging, and include rare data on how people use media such as cookbooks, food television, and digital food media in their everyday life. This book is ideal for students, scholars, and anyone interested in the meaning of food in modern life. |
| foodways michael rosenblum: Food and Identity in Early Rabbinic Judaism Jordan Rosenblum, 2010-05-17 Food often defines societies and even civilizations. Through particular commensality restrictions, groups form distinct identities. This identity is enacted daily, turning the biological need to eat into a culturally significant activity. In this book, Jordan D. Rosenblum explores how food regulations and practices helped to construct the identity of early rabbinic Judaism. Bringing together the scholarship of rabbinics with that of food studies, this volume first examines the historical reality of food production and consumption in Roman-era Palestine. It then explores how early rabbinic food regulations created a distinct Jewish, male, and rabbinic identity. |
| foodways michael rosenblum: Eating at God's Table Jody Myers, 2023-11-28 The practice and meaning of kosher Orthodox foodways in sustaining a vibrant and diverse community. How do contemporary American Orthodox Jews use food to create boundaries, distinguishing and dividing groups from each other and from non-Orthodox communities? How does food symbolize beliefs, sustain and grow communities, and represent commitment to God? Eating at God’s Table explores answers and examples from ten years of ethnographic research in the Orthodox enclave in the west Los Angeles Pico-Robertson neighborhood. Author Jody Myers explores the food-centeredness of Orthodox Jewish religious practice and the evolutionary development of today’s demanding kosher laws. Opening with four scenarios based on real observations, Myers illustrates how many Orthodox residents’ religious beliefs and practices around food are integrated into, even inseparable from, their daily activities. While the shared commitment to the kosher diet creates an overall sense of community, Orthodox sub-affiliations in the neighborhood use foodways to construct smaller, intimate communities, and individuals use food to fashion personal identities within the larger group. This rich exploration of kosher Orthodox foodways and their meanings demonstrates the inadequacy of limited or simple definitions of Orthodox Jewishness and offers insight into the religious diversity in American communities. |
| foodways michael rosenblum: The Jewish Dietary Laws in the Ancient World Jordan Rosenblum, 2016-12-15 What did ancient Jews, Christians, Greeks, and Romans think about how and why Jews ate the way they did? Jordan D. Rosenblum examines this question. |
| foodways michael rosenblum: Beyond the Synagogue Rachel B. Gross, 2022 |
| foodways michael rosenblum: Encyclopedia of Junk Food and Fast Food Andrew F. Smith, 2006-08-30 Eating junk food and fast food is a great all-American passion. American kids and grownups love their candy bars, Big Macs and supersized fries, Doritos, Twinkies, and Good Humor ice cream bars. The disastrous health effects from the enormous appetite for these processed fat- and sugar-loaded foods are well publicized now. This was particularly dramatically evidenced by Super Size Me (2004), filmmaker Morgan Spurlock's 30-day all-McDonald's diet in which his liver suffered the same poisoning as if he had been on an extended alcohol binge. Through increased globalization, American popular food culture is being increasingly emulated elsewhere in the world, such as China, with the potential for similar disastrous consequences. This A-to-Z reference is the first to focus on the junk food and fast food phenomena from a multitude of angles in addition to health and diet concerns. More than 250 essay entries objectively explore the scope of the topics to illuminate the American way through products, corporations and entrepreneurs, social history, popular culture, organizations, issues, politics, commercialism and consumerism, and much more. Interest in these topics is high. This informative and fascinating work, with entries on current controversies such as mad cow disease and factory farming, the food pyramid, movie tie-ins, and marketing to children, will be highly useful for reports, research, and browsing. It takes readers behind the scenes, examining the significance of such things as uniforms, training, packaging, and franchising. Readers of every age will also enjoy the nostalgia factor, learning about the background of iconic drive-ins, the story behind the mascots, facts about their favorite candy bar, and collectables. Each entry ends with suggested reading. Besides an introduction, a timeline, glossary, bibliography, resource guide, and photos enhance the text. Sample entries: A&W Root Beer; Advertising; Automobiles; Ben & Jerry's; Burger King; Carhops; Center for Science in the Public Interest; Christmas; Cola Wars; Employment; Fair Food; Fast Food Nation; Hershey, Milton; Hollywood; Injury; Krispy Kreme; Lobbying; Nabisco; Obesity; PepsiCo; Salt; Soda Fountain; Teen Hangouts; Vegetarianism; White Castle; Yum! Brands, Inc. |
| foodways michael rosenblum: The Mediterranean Redux Naor H Ben-Yehoyada, Paul Silverstein, 2022-04-27 This book on historical anthropology remaps the Mediterranean by reframing classical themes from early Mediterraneanist anthropology. This edited volume showcases how anthropology can contribute to an understanding of ongoing transnational dynamics and the new wave of scholarship on the Mediterranean. The Mediterranean is back as a locus of international anxiety and academic concern. It has reemerged in the international news cycle as a space of desperate crossings and tragic endings, as the site in which a refugee crisis rivalling that of the Second World War is playing out in real time for a global viewing public. The scale of the crisis has called into question Europe’s humanitarian principles and internal political union, making the Mediterranean into a mirror for long-standing tensions between norms of universalism and demands for national security. These captivating events have further raised the tide of scholars’ interest in the Mediterranean. How should ethnographers contribute to the new wave of scholarship on the Mediterranean? To what extent does the Mediterranean offer alternative forms of political relatedness to those construed from within Europe, North Africa, and the Middle East? In this volume, we reframe classical themes from early iterations of Mediterranean anthropology to address these questions in our examinations of changing dynamics across land and sea borders, bringing ethnography back to the study of the Mediterranean, and the Mediterranean – with its Mediterraneanism – back to ethnography. The chapters in this book were originally published as a special issue of the journal, History and Anthropology. |
| foodways michael rosenblum: Food Security, Food Prices and Climate Variability Molly E. Brown, 2014 Using a decade of primary research, this book examines how weather and climate, as measured by variations in the growing season using satellite remote sensing, has affected agricultural production, food prices and access to food in food-insecure regions of the world. |
| foodways michael rosenblum: Feasting and Fasting Aaron S. Gross, Jody Myers, Jordan D. Rosenblum, 2020-01-07 How Judaism and food are intertwined Judaism is a religion that is enthusiastic about food. Jewish holidays are inevitably celebrated through eating particular foods, or around fasting and then eating particular foods. Through fasting, feasting, dining, and noshing, food infuses the rich traditions of Judaism into daily life. What do the complicated laws of kosher food mean to Jews? How does food in Jewish bellies shape the hearts and minds of Jews? What does the Jewish relationship with food teach us about Christianity, Islam, and religion itself? Can food shape the future of Judaism? Feasting and Fasting explores questions like these to offer an expansive look at how Judaism and food have been intertwined, both historically and today. It also grapples with the charged ethical debates about how food choices reflect competing Jewish values about community, animals, the natural world and the very meaning of being human. Encompassing historical, ethnographic, and theoretical viewpoints, and including contributions dedicated to the religious dimensions of foods including garlic, Crisco, peanut oil, and wine, the volume advances the state of both Jewish studies and religious studies scholarship on food. Bookended with a foreword by the Jewish historian Hasia Diner and an epilogue by the novelist and food activist Jonathan Safran Foer, Feasting and Fasting provides a resource for anyone who hungers to understand how food and religion intersect. |
| foodways michael rosenblum: West's New York Supplement , 1994 |
| foodways michael rosenblum: Master Recipes Stephen Schmidt, 1998 Master Recipes is an exciting new approach to the fundamentals of good cooking. Stephen Schmidt offers more than just a collection of wonderful recipes. He lays bare the secrets of how cooking really works. First, he gives you detailed instructions for making basic versions of favourite dishes. Then, in the 'variation recipes' that follow, he shows you how to create endless versions of these kitchen classics simply by making a few changes. In addition to its thousands of master and variation recipes, the book is full of shopping advice, timing instructions, scores of 'rescue' tips for common problems, menu suggestions and guidance for entertaining with ease. Includes over 100 charts, tables and illustrations. |
| foodways michael rosenblum: Yuwipi William K. Powers, 1984-01-01 A profoundly spiritual book, Yuwipi describes a present-day Oglala Sioux healing ritual that is performed for a wide range of personal crises. The vivid narrative centers on the experience of a hypothetical father and son in need of spiritual and physical assistance. The author combines the Yuwipi ceremony with two ancient Sioux rituals often performed in conjunction with it, the vision quest and the sweat lodge. Wayne Runs Again, suffering from alcoholism and worried about his father?s health, seeks out a shaman who, while bound in darkness, calls on supernatural beings to free him and to communicate. While the young man undergoes purification in a sweat lodge and waits on a hill for a vision, the community prays for him and his father. The ceremony serves not only to cure the sick but also to reaffirm the continuity of Oglala society. |
| foodways michael rosenblum: Wild Fermentation Sandor Ellix Katz, 2016 Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels. |
| foodways michael rosenblum: The Patina of Place Kingston Wm Heath, 2001 In the late nineteenth and early twentieth centuries, the booming textile industry turned many New England towns and villages into industrialized urban centers. This rapid urbanization transformed not only the economic base but the regional identity of communities such as New Bedford as new housing forms emerged to accommodate the largely immigrant workforce of the mills. |
| foodways michael rosenblum: Commensality: From Everyday Food to Feast Susanne Kerner, Cynthia Chou, Morten Warmind, 2015-02-26 Throughout time and in every culture, human beings have eaten together. Commensality - eating and drinking at the same table - is a fundamental social activity, which creates and cements relationships. It also sets boundaries, including or excluding people according to a set of criteria defined by the society. Particular scholarly attention has been paid to banquets and feasts, often hosted for religious, ritualistic or political purposes, but few studies have considered everyday commensality. Commensality: From Everyday Food to Feast offers an insight into this social practice in all its forms, from the most basic and mundane meals to the grandest occasions. Bringing together insights from anthropologists, archaeologists and historians, this volume offers a vast historical scope, ranging from the Late Neolithic period (6th millennium BC), through the Middle Ages, to the present day. The sixteen chapters include case studies from across the world, including the USA, Bolivia, China, Southeast Asia, Iran, Turkey, Portugal, Denmark and the UK. Connecting these diverse analyses is an understanding of commensality's role as a social and political tool, integral to the formation of personal and national identities. From first experiences of commensality in the sharing of food between a mother and child, to the inaugural dinner of the American president, this collection of essays celebrates the variety of human life and society. |
| foodways michael rosenblum: The Science of Roman History Walter Scheidel, 2018-04-03 How the latest cutting-edge science offers a fuller picture of life in Rome and antiquity This groundbreaking book provides the first comprehensive look at how the latest advances in the sciences are transforming our understanding of ancient Roman history. Walter Scheidel brings together leading historians, anthropologists, and geneticists at the cutting edge of their fields, who explore novel types of evidence that enable us to reconstruct the realities of life in the Roman world. Contributors discuss climate change and its impact on Roman history, and then cover botanical and animal remains, which cast new light on agricultural and dietary practices. They exploit the rich record of human skeletal material--both bones and teeth—which forms a bio-archive that has preserved vital information about health, nutritional status, diet, disease, working conditions, and migration. Complementing this discussion is an in-depth analysis of trends in human body height, a marker of general well-being. This book also assesses the contribution of genetics to our understanding of the past, demonstrating how ancient DNA is used to track infectious diseases, migration, and the spread of livestock and crops, while the DNA of modern populations helps us reconstruct ancient migrations, especially colonization. Opening a path toward a genuine biohistory of Rome and the wider ancient world, The Science of Roman History offers an accessible introduction to the scientific methods being used in this exciting new area of research, as well as an up-to-date survey of recent findings and a tantalizing glimpse of what the future holds. |
| foodways michael rosenblum: The Anthropology of Food and Body Carole M. Counihan, 2018-10-24 The Anthropology of Food and Body explores the way that making, eating, and thinking about food reveal culturally determined gender-power relations in diverse societies. This book brings feminist and anthropological theories to bear on these provocative issues and will interest anyone investigating the relationship between food, the body, and cultural notions of gender. |
| foodways michael rosenblum: Consumer's Resource Handbook , 1992 |
| foodways michael rosenblum: Histories of Racial Capitalism Justin Leroy, Destin Jenkins, 2021-02-09 The relationship between race and capitalism is one of the most enduring and controversial historical debates. The concept of racial capitalism offers a way out of this impasse. Racial capitalism is not simply a permutation, phase, or stage in the larger history of capitalism—since the beginning of the Atlantic slave trade and the colonization of the Americas, capitalism, in both material and ideological senses, has been racial, deriving social and economic value from racial classification and stratification. Although Cedric J. Robinson popularized the term, racial capitalism has remained undertheorized for nearly four decades. Histories of Racial Capitalism brings together for the first time distinguished and rising scholars to consider the utility of the concept across historical settings. These scholars offer dynamic accounts of the relationship between social relations of exploitation and the racial terms through which they were organized, justified, and contested. Deploying an eclectic array of methods, their works range from indigenous mortgage foreclosures to the legacies of Atlantic-world maroons, from imperial expansion in the continental United States and beyond to the racial politics of municipal debt in the New South, from the ethical complexities of Latinx banking to the postcolonial dilemmas of extraction in the Caribbean. Throughout, the contributors consider and challenge how some claims about the history and nature of capitalism are universalized while others remain marginalized. By theorizing and testing the concept of racial capitalism in different historical circumstances, this book shows its analytical and political power for today’s scholars and activists. |
| foodways michael rosenblum: With the Loyal You Show Yourself Loyal T. M. Lemos, Jordan D. Rosenblum, Karen B. Stern, Debra Scoggins Ballentine, 2021-03-15 Contributors to this volume come together to honor the lifetime of work of Saul M. Olyan, Samuel Ungerleider Jr. Professor of Judaic Studies and Professor of Religious Studies at Brown University. Essays by his students, colleagues, and friends focus on and engage with his work on relationships in the Hebrew Bible, from the marking of status in relationships of inequality, to human family, friend, and sexual relationships, to relationships between divine beings. Contributors include Susan Ackerman, Klaus-Peter Adam, Rainer Albertz, Andrea Allgood, Debra Scoggins Ballentine, Bob Becking, John J. Collins, Stephen L. Cook, Ronald Hendel, T. M. Lemos, Nathaniel B. Levtow, Carol Meyers, Susan Niditch, Brian Rainey, Thomas Römer, Jordan D. Rosenblum, Rüdiger Schmitt, Jennifer Elizabeth Singletary, Kerry M. Sonia, Karen B. Stern, Stanley Stowers, Andrew Tobolowsky, Karel van der Toorn, Emma Wasserman, and Steven Weitzman. |
| foodways michael rosenblum: Official Gazette of the United States Patent and Trademark Office United States. Patent and Trademark Office, 1978 |
| foodways michael rosenblum: Eating Otherwise Maria Christou, 2017-09-28 'You are what you eat' is an adage taken seriously as this book uncovers connections between the alimentary and ontological. |
| foodways michael rosenblum: Food and Literature Gitanjali G. Shahani, 2018-06-28 This volume examines food as subject, form, landscape, polemic, and aesthetic statement in literature. With essays analyzing food and race, queer food, intoxicated poets, avant-garde food writing, vegetarianism, the recipe, the supermarket, food comics, and vampiric eating, this collection brings together fascinating work from leading scholars in the field. It is the first volume to offer an overview of literary food studies and reflect on its origins, developments, and applications. Taking up maxims such as 'we are what we eat', it traces the origins of literary food studies and examines key questions in cultural texts from different global literary traditions. It charts the trajectories of the field in relation to work in critical race studies, postcolonial studies, and children's literature, positing an omnivorous method for the field at large. |
| foodways michael rosenblum: Mission to Civilize Mort Rosenblum, 1986 A uniquely interesting look at both the country France and the way its peoplesee the world. |
| foodways michael rosenblum: Germans in Minnesota Kathleen Neils Conzen, 2009-08 A concise history of Germans in Minnesota including immigration patterns, the Catholic and Lutheran churches, cultural organizations, businesses, and politics, especially in the World War I years. |
| foodways michael rosenblum: In the Active Voice Mary Douglas, 2011 First published in 1982, this collection of essays is a reproach to a form of the sociology of religion that treats people as the passive objects of impersonal social influences. In opposition to this, the author seeks to assert an active voice style of thinking about the relations between individuals and their cultural environment, whether in economics, history or literary criticism. This collection is assembled with the guiding principle that all the essays touch upon the borderland between economic values and personal judgements of quality. Several essays illustrate the theme from the place of economics in anthropology and the place of economic behaviour in sociological and cultural criticism. The essay on 'Cultural bias' suggests a systematic method of analysis for investigating social influences on judgement and choice. |
| foodways michael rosenblum: Pancake Ken Albala, 2013-06-01 Round, thin, and made of starchy batter cooked on a flat surface, it is a food that goes by many names: flapjack, crêpe, and okonomiyaki, to name just a few. The pancake is a treasured food the world over, and now Ken Albala unearths the surprisingly rich history of pancakes and their sizzling goodness. Pancake traverses over centuries and civilizations to examine the culinary and cultural importance of pancakes in human history. From the Russian blini to the Ethiopian injera, Albala reveals how pancakes have been a perennial source of sustenance from Greek and Roman eras to the Middle Ages through to the present day. He explores how the pancake has gained symbolic currency in diverse societies as a comfort food, a portable victual for travelers, a celebratory dish, and a breakfast meal. The book also features a number of historic and modern recipes—tracing the first official pancake recipe to a sixteenth-century Dutch cook—and is accompanied by a rich selection of illustrations. Pancake is a witty and erudite history of a well-known favorite and will ensure that the pancake will never be flattened under the shadow of better known foods. |
| foodways michael rosenblum: Maida Heatter's Book of Great Desserts Heatter, Maida, 2013-02-05 DIV Here are nearly 300 recipes, each of them worked out to fool-proof protection, including Raspberry-Strawberry Bavarian, creamy Black-and-White Cheesecake, Walnut Fudge Pie a la Mode, and many more. Recipes range from cakes to cookies, pastries, crepes, blintzes, popovers, cream puffs, puff pastry, pies, cheesecakes, ice creams, and souffles. /div |
| foodways michael rosenblum: Cooking Solo Klancy Miller, 2016-03-08 “[A] single person’s guide to cooking without compromise. This cookbook reframes cooking, which can seem like a chore, as a form of self-care.”—Library Journal At a time when 31 million American adults live alone, Klancy Miller is here to show that cooking for one is something to embrace. While making single servings from other cookbooks means scaling down ingredients, adjusting cooking times, or being stuck with leftovers, Cooking Solo gives readers just what they need to make a delicious meal—all for themselves. Among the few other “cooking for one” books, this is the first by a hip young woman, whose vibrance and enthusiasm for cooking for herself comes through in the 100 attractive recipes like Tahitian Noodle Sandwich, Smoked Duck Breast Salad, Spicy Pork Burger with Coconut, and Mackerel with Lemon and Capers. Klancy also includes a chapter on entertaining at home, because being single still means having fun with friends. “This is a smart, fun, user-friendly cookbook with great recipes for solo cooks. I love that Klancy encourages people to find their groove cooking for one and that she believes in sharing that same pleasure and delicious food with others.”—Marcus Samuelsson, award-winning chef-owner of Red Rooster Harlem and Uptown Brasserie “Taking inspiration from her travels, family, and day-to-day life, Klancy Miller has created a wonderful collection of recipes that will surely inspire you to prepare meals for yourself at home. Cooking for oneself is more rewarding than ever with this book open on your counter.”—Julia Turshen, author of Now & Again: Go-To Recipes, Inspired Menus & Endless Ideas for Reinventing Leftovers |
| foodways michael rosenblum: Food in Early Modern Europe Ken Albala, 2003-02-28 This unique book examines food's importance during the massive evolution of Europe following the Middle Ages. |
| foodways michael rosenblum: Food and Gender Carole M. Counihan, 2013-11-05 This volume examines, among other things, the significance of food-centered activities to gender relations and the construction of gendered identities across cultures. It considers how each gender's relationship to food may facilitate mutual respect or produce gender hierarchy. This relationship is considered through two central questions: How does control of food production, distribution, and consumption contribute to men's and women's power and social position? and How does food symbolically connote maleness and femaleness and establish the social value of men and women? Other issues discussed include men's and women's attitudes towards their bodies and the legitimacy of their appetites. |
| foodways michael rosenblum: St. James Encyclopedia of Popular Culture Tom Pendergast, Sara Pendergast, 2000 The millenium-inspired fascination with 20th-century studies cannot be fully satisfied without a comprehensive and scholarly look at popular culture. With its emphasis on ideas, people, events and products that symbolize America, the St. James Encyclopedia of Popular Culture is a cross-curriculum resource that will find use among a wide variety of users. Major topics include: television, movies, theater, art, books, magazines, radio, music, sports, fashion, health, politics, trends, community life and advertising. |
| foodways michael rosenblum: Arabesque Claudia Roden, 2008-12-18 Morocco, Turkey, and Lebanon offer some of the world's most exciting cuisines. In this delectable cookbook, the award-winning, bestselling author of The Book of Jewish Cooking and Claudia Roden's Mediterranean translates the subtle play of flavors and cooking techniques to our own home kitchens. Interweaving history, stories, and her own observations, she gives us 150 of the most delicious recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook. From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet. From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings. From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt. |
| foodways michael rosenblum: Points of Departure Michelle J. Brazier, 2011 |
| foodways michael rosenblum: Lighten Up, Y'all Virginia Willis, 2015-03-03 2016 James Beard Award winner and 2016 International Association of Culinary Professionals (IACP) nominee for Best American Cookbook A collection of classic Southern comfort food recipes--including seven-layer dip, chicken and gravy, and strawberry shortcake--made lighter, healthier, and completely guilt-free. Virginia Willis is not only an authority on Southern cooking. She's also a French-trained chef, a veteran cookbook author, and a proud Southerner who adores eating and cooking for family and friends. So when she needed to drop a few pounds and generally lighten up her diet, the most important criterion for her new lifestyle was that all the food had to taste delicious. The result is Lighten Up, Y’all, a soul-satisfying and deeply personal collection of Virginia’s new favorite recipes. All the classics are covered—from a comforting Southern Style Shepherd’s Pie with Grits to warm, melting Broccoli Mac and Cheese to Old-Fashioned Buttermilk Pie. Each dish is packed with real Southern flavor, but made with healthier, more wholesome ingredients and techniques. Wherever you are on your health and wellness journey, Lighten Up, Y’all has the recipes, tools, and inspiration you need to make the nourishing, down-home Southern food you love. |
Foodways - Wikipedia
In social science, foodways are the cultural, social, and economic practices relating to the production and consumption of food. Foodways often refers to the intersection of food in …
What Are Foodways And How Do They Affect Your Eating?
Feb 2, 2024 · Foodways are, at their very core, simply the ways that food intersects with life, specifically in a certain region. That's usually the one in which we reside or the area of …
North American Traditional Indigenous Food Systems
Jun 4, 2025 · North American Traditional Indigenous Food Systems (NATIFS), founded by James Beard award winner The Sioux Chef, is dedicated to addressing the economic and health …
Foodways: When food meets culture and history - MSU Extension
Dec 12, 2012 · The intersection of food with culture and history is understood through the study of “foodways.” But it is not just those traditions around the holidays – all of the activities …
FOODWAYS Definition & Meaning - Merriam-Webster
Dec 5, 2016 · The meaning of FOODWAYS is the eating habits and culinary practices of a people, region, or historical period.
10 Foodways Examples (2025) - Helpful Professor
Aug 5, 2023 · Foodways refers to all human practices associated with food. It includes social, cultural, and economic factors that shape our culinary habits. Moreover, food is deeply …
Understanding Foodways - Anthropology
Jan 20, 2021 · Understanding foodways helps to clarify the relationships of people within and between households, with neighbors, and with plants, animals, and other resources in the …
Foodways Texas
Foodways Texas is an organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas who have made it their mission to …
Foodways - Encyclopedia.com
The term "foodways" refers to the connection between food-related behavior and patterns of membership in cultural community, group, and society. In its most general usage, "foodways" …
5.0 Foodways – Shared Voices: An Introduction to Cultural …
Understand what anthropologists mean by Foodways, and describe the components of a culture’s Foodways. Identify the four modes of subsistence and describe the major activities associated …
Foodways - Wikipedia
In social science, foodways are the cultural, social, and economic practices relating to the production and consumption of food. Foodways often refers to the intersection of food in …
What Are Foodways And How Do They Affect Your Eating?
Feb 2, 2024 · Foodways are, at their very core, simply the ways that food intersects with life, specifically in a certain region. That's usually the one in which we reside or the area of …
North American Traditional Indigenous Food Systems
Jun 4, 2025 · North American Traditional Indigenous Food Systems (NATIFS), founded by James Beard award winner The Sioux Chef, is dedicated to addressing the economic and health …
Foodways: When food meets culture and history - MSU Extension
Dec 12, 2012 · The intersection of food with culture and history is understood through the study of “foodways.” But it is not just those traditions around the holidays – all of the activities …
FOODWAYS Definition & Meaning - Merriam-Webster
Dec 5, 2016 · The meaning of FOODWAYS is the eating habits and culinary practices of a people, region, or historical period.
10 Foodways Examples (2025) - Helpful Professor
Aug 5, 2023 · Foodways refers to all human practices associated with food. It includes social, cultural, and economic factors that shape our culinary habits. Moreover, food is deeply …
Understanding Foodways - Anthropology
Jan 20, 2021 · Understanding foodways helps to clarify the relationships of people within and between households, with neighbors, and with plants, animals, and other resources in the …
Foodways Texas
Foodways Texas is an organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas who have made it their mission to …
Foodways - Encyclopedia.com
The term "foodways" refers to the connection between food-related behavior and patterns of membership in cultural community, group, and society. In its most general usage, "foodways" …
5.0 Foodways – Shared Voices: An Introduction to Cultural …
Understand what anthropologists mean by Foodways, and describe the components of a culture’s Foodways. Identify the four modes of subsistence and describe the major activities associated …
