Author: Jeffrey M. PilcherPublisher: Oxford University Press
ISBN: 019972993X
Category : Cooking
Languages : en
Pages : 537
Book Description
The final chapter in this section explores the uses of food in the classroom.
The Oxford Handbook of the History of Consumption
Author: Frank TrentmannPublisher: OUP Oxford
ISBN: 0191624349
Category : History
Languages : en
Pages : 720
Book Description
The term 'consumption' covers the desire for goods and services, their acquisition, use, and disposal. The study of consumption has grown enormously in recent years, and it has been the subject of major historiographical debates: did the eighteenth century bring a consumer revolution? Was there a great divergence between East and West? Did the twentieth century see the triumph of global consumerism? Questions of consumption have become defining topics in all branches of history, from gender and labour history to political history and cultural studies. The Oxford Handbook of the History of Consumption offers a timely overview of how our understanding of consumption in history has changed in the last generation, taking the reader from the ancient period to the twenty-first century. It includes chapters on Asia, Europe, Africa, and North America, brings together new perspectives, highlights cutting-edge areas of research, and offers a guide through the main historiographical developments. Contributions from leading historians examine the spaces of consumption, consumer politics, luxury and waste, nationalism and empire, the body, well-being, youth cultures, and fashion. The Handbook also showcases the different ways in which recent historians have approached the subject, from cultural and economic history to political history and technology studies, including areas where multidisciplinary approaches have been especially fruitful.
The Oxford Handbook of Food Ethics
Author: Anne BarnhillPublisher: Oxford University Press
ISBN: 0190699248
Category : Social Science
Languages : en
Pages : 817
Book Description
Academic food ethics incorporates work from philosophy but also anthropology, economics, the environmental sciences and other natural sciences, geography, law, and sociology. Scholars from these fields have been producing work for decades on the food system, and on ethical, social, and policy issues connected to the food system. Yet in the last several years, there has been a notable increase in philosophical work on these issues-work that draws on multiple literatures within practical ethics, normative ethics and political philosophy. This handbook provides a sample of that philosophical work across multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption; food justice; food politics; food workers; and, food and identity.
The Oxford Handbook of Food, Politics, and Society
Author: Ronald J. HerringPublisher: Oxford University Press, USA
ISBN: 0195397770
Category : Political Science
Languages : en
Pages : 905
Book Description
How is food political? : market, state, and knowledge / Ronald J. Herring -- Science, politics, and the framing of modern agricultural technologies / John Harriss, Drew Stewart -- Genetically improved crops / Martina Newell-McGloughlin -- Agroecological intensification of smallholder farming / Rebecca Nelson, Robert Coe -- The hardest case : what blocks improvements in agriculture in Africa? / Robert L. Paarlberg -- The poor, malnutrition, biofortification, and biotechnology / Alexander J. Stein -- Biofuels : competition for land, resources, and political subsidies / David Pimentel, Michael Burgess -- Alternative paths to food security / Norman Uphoff -- Ethics of food production and consumption / Michiel Korthals -- Food, justice, and land / Saturnino M. Borras Jr., Jennifer C. Franco -- Food security, productivity, and gender inequality / Bina Agarwal -- Delivering food subsidy : the state and the market / Ashok Kotwal, Bharat Ramaswami -- Diets, nutrition, and poverty : lessons from India / Raghav Gaiha, Raghbendra Jha, Vani S. Kulkarni, Nidhi Kaicker -- Food price and trade policy biases : inefficient, inequitable, yet not inevitable / Kym Andersen -- Intellectual property rights and the politics of food / Krishna Ravi Srinivas -- Is food the answer to malnutrition / David E. Sahn -- Fighting mother nature with biotechnology / Alan McHughen -- Climate change and agriculture : countering doomsday scenarios / Derrill D. Watson II -- Wild foods / Jules Pretty, Zareen Bharucha -- Livestock in the food debate / Purvi Mehta-Bhatt, Paulo Ficarelli -- The social vision of the alternative food movement / Siddhartha Shome -- Food values beyond nutrition / Ann Grodzins Gold -- Cultural politics of food safety : genetically modified food in japan, France, and the United States / Kyoko Sato -- Food safety / Bruce M. Chassy -- The politics of food labeling and certification / Emily Clough -- The politics of grocery shopping: eating, voting, and (possibly) transforming the food system / Josée Johnston, Norah MacKendrick -- The political economy of regulation of biotechnology in agriculture / Gregory D. Graff, Gal Hochman, David Zilberman -- Coexistence in the fields? : GM, organic, and conventional food crops / Janice Thies -- Global movements for food justice / M. Jahi Chappell -- The rise of the organic foods movement as a transnational phenomenon / Tomas Larsson -- The dialectic of pro-poor papaya / Sarah Davidson Evanega, Mark Lynas -- Thinking the African food crisis : the Sahel forty years on / Michael J. Watts -- Transformation of the agrifood industry in developing countries / Thomas Reardon, C. Peter Timmer -- The twenty-first century agricultural land rush / Gregory Thaler -- Agricultural futures : the politics of knowledge / Ian Scoones
Author: Jayson L. LuskThe Oxford Handbook of Food Fermentations
Author: Charles W. BamforthPublisher: Oxford University Press
ISBN: 0190200669
Category : Science
Languages : en
Pages : 864
Book Description
Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.
The Oxford Handbook of the History of Nationalism
Author: John BreuillyPublisher: OUP Oxford
ISBN: 0191644269
Category : Political Science
Languages : en
Pages : 818
Book Description
The Oxford Handbook of the History of Nationalism comprises thirty six essays by an international team of leading scholars, providing a global coverage of the history of nationalism in its different aspects - ideas, sentiments, and politics. Every chapter takes the form of an interpretative essay which, by a combination of thematic focus, comparison, and regional perspective, enables the reader to understand nationalism as a distinct and global historical subject. The book covers the emergence of nationalist ideas, sentiments, and cultural movements before the formation of a world of nation-states as well as nationalist politics before and after the era of the nation-state, with chapters covering Europe, the Middle East, North-East Asia, South Asia, Southeast Asia, sub-Saharan Africa, and the Americas. Essays on everday national sentiment and race ideas in fascism are accompanied by chapters on nationalist movements opposed to existing nation-states, nationalism and international relations, and the role of external intervention into nationalist disputes within states. In addition, the book looks at the major challenges to nationalism: international socialism, religion, pan-nationalism, and globalization, before a final section considering how historians have approached the subject of nationalism. Taken separately, the chapters in this Handbook will deepen understanding of nationalism in particular times and places; taken together they will enable the reader to see nationalism as a distinct subject in modern world history.
The Oxford Companion to Food
Author: Alan DavidsonPublisher: OUP Oxford
ISBN: 0191018252
Category : Cooking
Languages : en
Pages : 1944
Book Description
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
The Oxford Handbook of the Historical Books of the Hebrew Bible
Author: Brad E. KellePublisher: Oxford University Press, USA
ISBN: 0190261161
Category : Religion
Languages : en
Pages : 610
Book Description
"The Oxford Handbook of the Historical Books of the Hebrew Bible offers 36 essays on the so-called "Historical Books": Joshua, Judges, 1-2 Samuel, 1-2 Kings, Ezra-Nehemiah, and 1-2 Chronicles. The essays are organized around four nodes: contexts, content, approaches, and reception. Each essay takes up two questions: (1) what does the topic/area/issue have to do with the Historical Books?" and (2) how does this topic/area/issue help readers better interpret the Historical Books?" The essays engage traditional theories and newer updates to the same, and also engage the textual traditions themselves which are what give rise to compositional analyses. Many essays model approaches that move in entirely different ways altogether, however, whether those are by attending to synchronic, literary, theoretical, or reception aspects of the texts at hand. The contributions range from text-critical issues to ancient historiography, state formation and development, ancient Near Eastern contexts, society and economy, political theory, violence studies, orality, feminism, postcolonialism, and trauma theory-among others. Taken together, these essays well represent the variety of options available when it comes to gathering, assessing, and interpreting these particular biblical books"--
The Oxford Handbook of Food Ethics
Author: Anne BarnhillPublisher: Oxford University Press
ISBN: 0199372276
Category : Philosophy
Languages : en
Pages : 817
Book Description
Academic food ethics incorporates work from philosophy but also anthropology, economics, the environmental sciences and other natural sciences, geography, law, and sociology. Scholars from these fields have been producing work for decades on the food system, and on ethical, social, and policy issues connected to the food system. Yet in the last several years, there has been a notable increase in philosophical work on these issues-work that draws on multiple literatures within practical ethics, normative ethics and political philosophy. This handbook provides a sample of that philosophical work across multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption; food justice; food politics; food workers; and, food and identity.
