Food in Memory and Imagination

Author: Beth Forrest
Publisher: Bloomsbury Publishing
ISBN: 1350096199
Category : Social Science
Languages : en
Pages : 383

Book Description
How do we engage with food through memory and imagination? This expansive volume spans time and space to illustrate how, through food, people have engaged with the past, the future, and their alternative presents. Beth M. Forrest and Greg de St. Maurice have brought together first-class contributions, from both established and up-and-coming scholars, to consider how imagination and memory intertwine and sometimes diverge. Chapters draw on cases around the world-including Iran, Italy, Japan, Kenya, and the US-and include topics such as national identity, food insecurity, and the phenomenon of knowledge. Contributions represent a range of disciplines, including anthropology, history, philosophy, psychology, and sociology. This volume is a veritable feast for the contemporary food studies scholar.

Food and the Literary Imagination

Author: J. Archer
Publisher: Springer
ISBN: 1137406372
Category : Literary Criticism
Languages : en
Pages : 216

Book Description
Food and the Literary Imagination explores ways in which the food chain and anxieties about its corruption and disruption are represented in poetry, theatre and the novel. The book relates its findings to contemporary concerns about food security.

Canadian Culinary Imaginations

Author: Shelley Boyd
Publisher: McGill-Queen's Press - MQUP
ISBN: 022801378X
Category : Cooking
Languages : en
Pages : 456

Book Description
In the twenty-first century, food is media – it is not just on plates, but in literature and on screens, displayed in galleries, studios, and public places. Canadian Culinary Imaginations provokes new conversations about the food-related concepts, memories, emotions, cultures, practices, and tastes that make Canada unique. This collection brings together academics, writers, artists, journalists, and curators to discuss how food mediates our experiences of the nation and the world. Together, the contributors reveal that culinary imaginations reflect and produce the diverse bodies, contexts, places, communities, traditions, and environments that Canadians inhabit, as well as their personal and artistic sensibilities. Arranged in four thematic sections – Indigeneity and foodways; urban, suburban, and rural environments; cultural and national lineages; and subversions of categories – the essays in this collection indulge a growing appetite for conversations about creative engagements with food and the world at large. As the essays and images in Canadian Culinary Imaginations demonstrate, food is more than sustenance – as language and as visual and material culture, it holds the power to represent and remake the world in unexpected ways.

Imagination and Experience

Author: Íngrid Vendrell Ferran
Publisher: Taylor & Francis
ISBN: 1040109179
Category : Philosophy
Languages : en
Pages : 383

Book Description
This volume brings together two philosophical research areas that have been subject to increased attention: work regarding the unique character of having an experience and studies on the nature and powers of imagination. The importance of imagination seems to stand in tension with the assumed unique and irreplaceable role of experience in our lives. However, new arguments in various philosophical debates suggest that there is a need to examine how both areas of research interrelate and can enrich one another. The chapters in this volume examine whether the traditional accounts of experience and imagination need to be challenged. They are divided into thematic sections that discuss epistemological, ontological, normative, phenomenological, and intersubjective questions related to experience and imagination. Imagination and Experience is an essential resource for scholars and advanced students working in philosophy of mind, epistemology, ethics, aesthetics, and philosophy of psychology.

Geographies of Food

Author: Moya Kneafsey
Publisher: Bloomsbury Publishing
ISBN: 0857854852
Category : Social Science
Languages : en
Pages : 369

Book Description
What is the future of food in light of growing threats from the climate emergency and natural resource depletion, as well as economic and social inequality? This textbook engages with this question, and considers the complex relationships between food, place, and space, providing students with an introduction to the contemporary and future geographies of food and the powerful role that food plays in our everyday lives. Geographies of Food explores contemporary food issues and crises in all their dimensions, as well as the many solutions currently being proposed. Drawing on global case studies from the Majority and Minority Worlds, it analyses the complex relationships operating between people and processes at a range of geographical scales, from the shopping decisions of consumers in a British or US supermarket, to food insecurity in Sub-Saharan Africa, to the high-level political negotiations at the World Trade Organization and the strategies of giant American and European agri-businesses whose activities span several continents. With over 60 color images and a range of lively pedagogical features, Geographies of Food is essential reading for undergraduates studying food and geography.

Food and Faith

Author: Norman Wirzba
Publisher: Cambridge University Press
ISBN: 0521195500
Category : Cooking
Languages : en
Pages : 265

Book Description
A comprehensive theological framework for assessing the significance of eating, demonstrating that eating is of profound economic, moral and theological significance.

Joint Ventures

Author: Alvin I. Goldman
Publisher: Oxford University Press
ISBN: 0199874182
Category : Medical
Languages : en
Pages : 355

Book Description
This collection of essays by Alvin Goldman explores an array of topics in the philosophy of cognitive science, ranging from embodied cognition to the metaphysics of actions and events.

How Canadians Communicate VI

Author: Charlene Elliott
Publisher: Athabasca University Press
ISBN: 1771990252
Category : Social Science
Languages : en
Pages : 336

Book Description
Food nourishes the body, but our relationship with food extends far beyond our need for survival. Food choices not only express our personal tastes but also communicate a range of beliefs, values, affiliations and aspirations—sometimes to the exclusion of others. In the media sphere, the enormous amount of food-related advice provided by government agencies, advocacy groups, diet books, and so on compete with efforts on the part of the food industry to sell their product and to respond to a consumer-driven desire for convenience. As a result, the topic of food has grown fraught, engendering sometimes acrimonious debates about what we should eat, and why. By examining topics such as the values embedded in food marketing, the locavore movement, food tourism, dinner parties, food bank donations, the moral panic surrounding obesity, food crises, and fears about food safety, the contributors to this volume paint a rich, and sometimes unsettling portrait of how food is represented, regulated, and consumed in Canada. With chapters from leading scholars such as Ken Albala, Harvey Levenstein, Stephen Kline and Valerie Tarasuk, the volume also includes contributions from “food insiders”—bestselling cookbook author and food editor Elizabeth Baird and veteran restaurant reviewer John Gilchrist. The result is a timely and thought-provoking look at food as a system of communication through which Canadians articulate cultural identity, personal values, and social distinction. Contributors include Ken Albala, Elizabeth Baird, Jacqueline Botterill, Rebecca Carruthers Den Hoed, Catherine Carstairs, Nathalie Cooke, Pierre Desrochers, Josh Greenberg, Stephen Kline, Jordan Lebel, Harvey Levenstein, Wayne McCready, Irina Mihalache, Eric Pateman, Rod Phillips, Sheilagh Quaile, Melanie Rock, Paige Schell, and Valerie Tarasuk.

Food Media

Author: Signe Rousseau
Publisher: Berg
ISBN: 0857850830
Category : Social Science
Languages : en
Pages : 225

Book Description
There have been famous chefs for centuries. But it was not until the second half of the twentieth century that the modern celebrity chef business really began to flourish, thanks largely to advances in media such as television which allowed ever-greater numbers of people to tune in. Food Media charts the growth of this enormous entertainment industry, and also how, under the threat of the obesity "epidemic," some of its stars have taken on new authority as social activists, while others continue to provide delicious distractions from a world of potentially unsafe food. The narrative that joins these chapters moves from private to public consumption, and from celebrating food fantasies to fueling anxieties about food realities, with the questionable role of interference in people's everyday food choices gaining ground along the way. Covering celebrity chefs such as Jamie Oliver and Rachael Ray, and popular trends like foodies, food porn and fetishism, Food Media describes how the intersections between celebrity culture and food media have come to influence how many people think about feeding themselves and their families - and how often that task is complicated when it need not be.

Understanding Other Minds

Author: Simon Baron-Cohen
Publisher: OUP Oxford
ISBN: 0191668796
Category : Psychology
Languages : en
Pages : 525

Book Description
This book comprises 26 exciting chapters by internationally renowned scholars, addressing the central psychological process separating humans from other animals: the ability to imagine the thoughts and feelings of others, and to reflect on the contents of our own mindsa theory of mind (ToM). The four sections of the book cover developmental, cultural, and neurobiological approaches to ToM across different populations and species. The chapters explore the earliest stages of development of ToM in infancy, and how plastic ToM learning is; why 3-year-olds typically fail false belief tasks and how ToM continues to develop beyond childhood into adulthood; the debate between simulation theory and theory theory; cross-cultural perspectives on ToM and how ToM develops differently in deaf children; how we use our ToM when we make moral judgments, and the link between emotional intelligence and ToM; the neural basis of ToM measured by evoked response potentials, functional magnetic resonance imaging, and studies of brain damage; emotional vs. cognitive empathy in neuropsychiatric conditions such as autism, schizophrenia, and psychopathy; the concept of self in autism and teaching methods targeting ToM deficits; the relationship between empathy, the pain matrix and the mirror neuron system; the role of oxytocin and fetal testosterone in mentalizing and empathy; the heritability of empathy and candidate single nucleotide polymorphisms associated with empathy; and ToM in non-human primates. These 26 chapters represent a masterly overview of a field that has deepened since the first edition was published in 1993.