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Wine - A Gentleman's Game
Wine - A Gentleman's Game (July 2009)
The Adventures of an Amateur Winemaker Turned Professional
Mark Miller - Author

How one man and his family made their dream of owning a winery come true—and helped revitalize New York’s winemaking industry in the process.

In 1957, Mark and Dene Miller purchased a vineyard in Marlboro, New York, overlooking the majestic Hudson River and the distant Berkshires. They really only wanted a few acres of vines, from which they hoped to produce a few cases of wine for themselves and their friends. ...(Read More)
 
 
Measured Meals
Measured Meals (February 2009)
Nutrition in America
Jessica J. Mudry - Author

2009 CHOICE Outstanding Academic Title

Provides an alternative history of nutrition in the U.S. that focuses on the power of scientific language.

As nutritional studies proliferate, producing more and more knowledge about the connection between diet and health, Americans seem increasingly confused about what to eat to stay healthy. In Measured Meals, Jessica J. Mudry looks at ...(Read More)
 
 
Food, Farming, and Faith
Food, Farming, and Faith (March 2008)
Gary W. Fick - Author

Using scripture and science, a Christian agricultural scientist presents an ethic of farming that promotes good food and a healthy environment.

Food, Farming, and Faith looks at agricultural sustainability and Christianity. Using scripture and science, Gary W. Fick—a Christian agricultural scientist—demonstrates that faith can inform decisions about creating, managing, even consuming our food. Th...(Read More)
 
 
Edible Ideologies
Edible Ideologies (January 2008)
Representing Food and Meaning
Kathleen LeBesco - Editor
Peter Naccarato - Editor

Contributors explore the relationship between food and the production of ideology.

Edible Ideologies argues that representations of food—in literature and popular fiction, cookbooks and travel guides, war propaganda, women’s magazines, television and print advertisements—are not just about nourishment or pleasure. Contributors explore how these various modes of representation, reflecting pre...(Read More)
 
 
Scenes of the Apple
Scenes of the Apple (July 2003)
Food and the Female Body in Nineteenth- and Twentieth-Century Women's Writing
Tamar Heller - Editor
Patricia Moran - Editor

Examines the rich and multiple meanings of food in women's writing.

Focusing on women's writing of the last two centuries, Scenes of the Apple traces the intricate relationship between food and body image for women. Ranging over a variety of genres, including novels, culinary memoirs, and essays, the contributors explore works by a diverse group of writers, including Mary Elizabeth Braddon, Toni Morrison, Tsitsi ...(Read More)
 
 
Feast and Folly
Feast and Folly (September 2002)
Cuisine, Intoxication, and the Poetics of the Sublime
Allen S. Weiss - Author

Treats French cuisine as a “fine art,” offering both historical background as well as a deep analysis of the social, political, and aesthetic aspects of cuisine and taste.

What would it mean to speak of cuisine as a “fine art”? Combining an analysis of French cuisine with cutting-edge postmodernist critique, Feast and Folly provides a fascinating history of French gastronomy an...(Read More)

 
 
Animal, Vegetable, or Woman?
Animal, Vegetable, or Woman? (October 2000)
A Feminist Critique of Ethical Vegetarianism
Kathryn Paxton George - Author

Challenges current claims that humans ought to be vegetarians because animals have moral standing.

Kathryn Paxton George challenges the view held by noted philosophers Tom Regan and Peter Singer and ecofeminists Carol Adams and Deane Curtin who assume the Principle of Equality to argue that no one should eat meat or animal products. She shows how these renowned individuals also violate the Principle of Equality, because they pla...(Read More)
 
 
The Peppers, Cracklings, and Knots of Wool Cookbook
The Peppers, Cracklings, and Knots of Wool Cookbook (October 1999)
The Global Migration of African Cuisine
Diane M. Spivey - Author

"According to the philosopher Bertrand Russell, civilization was born out of the pursuit of luxury. Food is not only a basic for survival, it is also a major theme in civilization. This book introduces us to Africa's contribution to an emerging global cuisine." -- Ali A. Mazrui, Director, Institute of Global Cultural Studies

"I have been studying African culture for more than half a century, and know of nothing in the field of food and c...(Read More)
 
 
Ethical Vegetarianism
Ethical Vegetarianism (January 1999)
From Pythagoras to Peter Singer
Kerry S. Walters - Editor
Lisa Portmess - Editor

"Ethical Vegetarianism offers just the right mix of 'food for thought.' The movement for a more peaceful world has for too long hungered for a book like this. Here, truly, is a volume devoted to what we eat that belongs alongside those more numerous books describing how to cook it." -- Tom Regan, author of The Case for Animal Rights

For vegetarians seeking the historical roots of vegetarianism, for animal rights ac...(Read More)
 
 
Eating Culture
Eating Culture (August 1998)
Ron Scapp - Editor
Brian Seitz - Editor

Explores the relationship between eating and culture from a variety of perspectives, including anthropology, sociology, philosophy, gender studies, race studies, architecture, and AIDS discourse.

"The probing and finely detailed analyses of contemporary eating practices provided by Eating Culture make it an important contribution to contemporary cultural studies. Although the book takes as its subject a topic of ...(Read More)
 
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