Author: Mark McWilliamsPublisher: Oxford Symposium
ISBN: 190924855X
Category : Social Science
Languages : en
Pages : 400
Book Description
Contains the proceedings from the 2016 Oxford Symposium on Food & Cookery focusing on offal.
Food for Thought
Author: Simona StanoPublisher: Springer Nature
ISBN: 3030811158
Category : Philosophy
Languages : en
Pages : 192
Book Description
This volume offers new insights into food and culture. Food habits, preferences, and taboos are partially regulated by ecological and material factors - in other words, all food systems are structured and given particular functioning mechanisms by specific societies and cultures, either according to totemic, sacrificial, hygienic-rationalist, aesthetic, or other symbolic logics. This provides much “food for thought”. The famous expression has never been so appropriate: not only do cultures develop unique practices for the production, treatment and consumption of food, but such practices inevitably end up affecting food-related aspects and spheres that are generally perceived as objectively and materially defined. This book explores such dynamics drawing on various theoretical approaches and analytical methodologies, thus enhancing the cultural reflection on food and, at the same time, helping us see how the study of food itself can help us understand better what we call “culture”. It will be of interest to anthropologists, philosophers, semioticians and historians of food.
A Companion to Spanish Environmental Cultural Studies
Author: Luis I. PrádanosPublisher: Boydell & Brewer
ISBN: 1855663694
Category :
Languages : en
Pages : 347
Book Description
An exploration of how writers, artists, and filmmakers expose the costs and contest the assumptions of the Capitalocene era that guides readers through the rapidly developing field of Spanish environmental cultural studies. From the scars left by Franco's dams and mines to the toxic waste dumped in Equatorial Guinea, from the cruelty of the modern pork industry to the ravages of mass tourism in the Balearic Islands, this book delves into the power relations, material practices and social imaginaries underpinning the global economic system to uncover its unaffordable human and non-human costs. Guiding the reader through the rapidly emerging field of Spanish environmental cultural studies, with chapters on such topics as extractivism, animal studies, food studies, ecofeminism, decoloniality, critical race studies, tourism, and waste studies, an international team of US and European scholars show how Spanish writers, artists, and filmmakers have illuminated and contested the growth-oriented and neo-colonialist assumptions of the current Capitalocene era. Focussed on Spain, the volume also provides models for exploring the socioecological implications of cultural manifestations in other parts of the world.
Ocean Bestiary
Author: Richard J. KingPublisher: University of Chicago Press
ISBN: 0226818039
Category : Nature
Languages : en
Pages : 321
Book Description
"Ocean Bestiary tells the history of our relationship with the sea, one animal at a time, from A to Z. From the earliest Polynesian navigators to the pilots of deep-sea submersibles today, humans have been exploring the globe's most dominant and inaccessible ecosystem and bringing home to those ashore breathtaking accounts of what they observed. Jumping off from the stories of whalemen, pirates, explorers, immigrants, naturalists, writers, painters, and cruiser-sailors-some famous, some entirely unknown and unpublished-this little book examines and shares what it was they saw. Ocean Bestiary crosses a range of geographies and oceanic environments, from shallows to depths and including coral reefs, upwelling zones, and more. It covers an equally wide range of organisms as well, from tiny zooplankton to immense whales. In playful prose, Richard J. King unfurls his stories and their relevance today for our understanding of environmental history, the history of marine biology, and our shifting perceptions of the ocean"--
Seeds: Proceedings of the Oxford Symposium on Food and Cookery 2018
Author: Mark McWilliamsPublisher: Oxford Food Symposium
ISBN: 1909248657
Category : Social Science
Languages : en
Pages : 349
Book Description
This edited collection contains papers presented on the theme of Seeds at the 2018 Oxford Food Symposium. Thirty-six articles by forty-one authors are included.
Offal
Author: Nina EdwardsPublisher: Reaktion Books
ISBN: 1780230974
Category : Cooking
Languages : en
Pages : 144
Book Description
Love it or hate it, offal excites extreme reactions in us all. Offal provides an intriguing history of the consumption of offal down the ages and across continents and examines our varied responses to the meatiest of meats. Offal is glands, essential organs, skin, muscle, guts and everything unmentionable in between.
Fish Roe
Author: Alaa El-Din A. (Aladin) BekhitPublisher: Academic Press
ISBN: 0128231769
Category : Technology & Engineering
Languages : en
Pages : 431
Book Description
Provides comprehensive coverage of the components available in fish roe and highlights their biological and nutritional effects as well as their sensory and safety attributes. Fish Roe: Biochemistry, Products, and Safety describes various components available in fish roe and introduces their biological and nutritional effects. In addition to addressing biological and nutritional effects, this book also explores fish roe products and their safety while also providing coverage of the bioactives that are naturally available in fish roe or generated during processing, thereby outlining the maximum benefits that can be obtained from this natural resource. Beginning with the introduction of fish roe production procedures worldwide, this book further explores the processing of traditional fish roe products from Europe, Asia, and the Middle East, where fish roe is frequently consumed. This book also discusses the sensory and safety attributes of fish roe and will be a comprehensive reference for food scientists, chemists, food process engineers, developers, researchers, and students in the field of seafood science. Reviews the composition of fish roe and fish roe products Evaluates the biological and nutritional aspects of components found in fish roe and their products Presents extensive information on the processing and safety of fish roe products
Offal
Author: Anissa HelouPublisher: Absolute Press
ISBN: 9781906650551
Category : Cooking
Languages : en
Pages : 0
Book Description
Anissa Helou's classic work, The Fifth Quarter, first published in 2004, is now re-issued as Offal, updated and expanded with the addition of striking colour food photography. This is the only book currently in print in the English language dedicated exclusively to the subject of offal - a subject currently enjoying a resurgence in popularity and fashion - in all its many and surprising forms. From foie gras to cod's roe and from sheep's head to testicles, Offal draws on recipes and traditions from all over the world.
The Fifth Quarter
Author: Anissa HelouPublisher: Absolute Press
ISBN: 9781904573210
Category : Cooking (Variety meats)
Languages : en
Pages : 0
Book Description
A classic workThe Fifth Quarter is the only book dedicated exclusively to the subject of offalA book dedicated to offal - currently enjoying a resurgence in popularity and fashion - in all its many and surprising formsNeatly categorised, stylishly designed and of interest to any offal eater - from the tame and curious to the daring and decadentFrom foie gras and co' s roe to shee' s head and testicles, this book draws on recipes and traditions from all over the world.
Food Processing
Author: J. Scott SmithPublisher: John Wiley & Sons
ISBN: 047028997X
Category : Technology & Engineering
Languages : en
Pages : 526
Book Description
Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
