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Food in Time and Place

Food in Time and Place PDF Author: Paul Freedman
Publisher: Univ of California Press
ISBN: 0520277457
Category : Cooking
Languages : en
Pages : 420
Book Description
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food culturesÑfrom ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

Food in Time and Place

Food in Time and Place PDF Author: Paul Freedman
Publisher: Univ of California Press
ISBN: 0520277457
Category : Cooking
Languages : en
Pages : 420
Book Description
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food culturesÑfrom ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

Food in Time and Place

Food in Time and Place PDF Author: Paul Freedman
Publisher: Univ of California Press
ISBN: 0520959345
Category : Cooking
Languages : en
Pages : 424
Book Description
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

The Soul of Place

The Soul of Place PDF Author: Linda Lappin
Publisher: Travelers' Tales
ISBN: 1609521048
Category : Language Arts & Disciplines
Languages : en
Pages : 256
Book Description
In this engaging creative writing workbook, novelist and poet Linda Lappin presents a series of insightful exercises to help writers of all genres—literary travel writing, memoir, poetry, fiction, creative nonfiction—discover imagery and inspiration in the places they love. Lappin departs from the classical concept of the Genius Loci, the indwelling spirit residing in every landscape, house, city, or forest—to argue that by entering into contact with the unique energy and identity of a place, writers can access an inexhaustible source of creative power. The Soul of Place provides instruction on how to evoke that power. The writing exercises are drawn from many fields—architecture, painting, cuisine, literature and literary criticism, geography and deep maps, Jungian psychology, fairy tales, mythology, theater and performance art, metaphysics—all of which offer surprising perspectives on our writing and may help us uncover raw materials for fiction, essays, and poetry hidden in our environment. An essential resource book for the writer’s library, this book is ideal for creative writing courses, with stimulating exercises adaptable to all genres. For writers or travelers about to set out on a trip abroad, The Soul of Place is the perfect road trip companion, attuning our senses to a deeper awareness of place.

Food and the Memory

Food and the Memory PDF Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 1903018161
Category : Cooking
Languages : en
Pages : 318
Book Description
This is the eighteenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.

Keeping Food Records for Research

Keeping Food Records for Research PDF Author: National Institutes of Health (U.S.). Clinical Center. Nutrition Department
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 22
Book Description


Food Law Handbook

Food Law Handbook PDF Author: Harold Schultz
Publisher: Springer Science & Business Media
ISBN: 9401173737
Category : Science
Languages : en
Pages : 664
Book Description
Of all industries in the United States, the food industry must in fact be the most regulated by law. If it is not, its competition for this distinction goes unnoticed. All phases of the food industry are subjected to some control by law, beginning with the land food is grown on and the oceans from which it is harvested. Seed and plant stock are sometimes subjected to control such as to the nutritional value of the foods they produce. Acreages of agricultural crops, the quantities of foods to be produced, are regulated. As foods are produced, whether from plants or animals, the substances applied to increase yields or provide protection from pests are controlled to insure safe use. As foods enter and pass through the huge marketing system they are scrutinized from beginning to end by regulatory agents operating under authority of food laws. Those foods which are transformed through various technologies into today's thousands of consumer products are watched carefully to insure the appropriateness and safety of added ingredients, not all of which are natural, and the adequacy of processing, packaging and storage. Finally, the representation of foods to consumers through labeling and advertising is controlled to make sure it is accurate and sufficiently informative.

A Place-Based Perspective of Food in Society

A Place-Based Perspective of Food in Society PDF Author: Kevin M. Fitzpatrick
Publisher: Springer
ISBN: 1137408375
Category : Social Science
Languages : en
Pages : 281
Book Description
This book provides an outstanding collection of interdisciplinary and international essays examining the food-place relationship. It explores such topics as the history of food and agriculture, the globalization and localization of food, and the role of place in defining the broader societal consequences of this ever-changing phenomena.

United States Code: Title 21, Food and drugs to Title 28, Judiciary and judicial procedure

United States Code: Title 21, Food and drugs to Title 28, Judiciary and judicial procedure PDF Author: United States
Publisher:
ISBN:
Category : Law
Languages : en
Pages :
Book Description


An English Grammar

An English Grammar PDF Author: George Payn Quackenbos
Publisher:
ISBN:
Category : English language
Languages : en
Pages : 300
Book Description


The Oxford Handbook of Comparative Cognition

The Oxford Handbook of Comparative Cognition PDF Author: Thomas R. Zentall
Publisher: Oxford University Press
ISBN: 019993066X
Category : Psychology
Languages : en
Pages : 960
Book Description
In the past decade, the field of comparative cognition has grown and thrived. No less rigorous than purely behavioristic investigations, examinations of animal intelligence are useful for scientists and psychologists alike in their quest to understand the nature and mechanisms of intelligence. Extensive field research of various species has yielded exciting new areas of research, integrating findings from psychology, behavioral ecology, and ethology in a unique and wide-ranging synthesis of theory and research on animal cognition. The Oxford Handbook of Comparative Cognition contains sections on perception and illusion, attention and search, memory processes, spatial cognition, conceptualization and categorization, problem solving and behavioral flexibility, and social cognition processes including findings in primate tool usage, pattern learning, and counting. The authors have incorporated findings and theoretical approaches that reflect the current state of the field. This comprehensive volume will be a must-read for students and scientists who want to know about the state of the art of the modern science of comparative cognition.