Liquid Bread

Beer and Brewing in Cross-Cultural Perspective

Author: Wulf Schiefenhovel,Helen Macbeth

Publisher: Berghahn Books

ISBN: 1782380345

Category: Social Science

Page: 264

View: 4295

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Beer is an ancient alcoholic drink which, although produced through a more complex process than wine, was developed by a wide range of cultures to become internationally popular. This book is the first multidisciplinary, cross-cultural collection about beer. It explores the brewing processes used in antiquity and in traditional societies; the social and symbolic roles of beer-drinking; the beliefs and activities associated with it; the health-promoting effects as well as the health-damaging risks; and analyses the modern role of large multinational companies, which own many of the breweries, and the marketing techniques that they employ.

The Comic Book Story of Beer

The World's Favorite Beverage from 7000 BC to Today's Craft Brewing Revolution

Author: Jonathan Hennessey,Mike Smith

Publisher: N.A

ISBN: 1607746352

Category: Comics & Graphic Novels

Page: 173

View: 1544

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A full-color, lushly illustrated graphic novel that recounts the many-layered past and present of beer through dynamic pairings of pictures and meticulously researched insight into the history of the world's favorite brew. Starting from about 7,000 BC, The Comic Book Story of Beer traces beer's influence through world history, encapsulating early man's experiments with fermentation, the rise and fall of Ancient Rome, the (often beer-related) factors that led Europe out of the Dark Ages, the Age of Exploration, the spread of capitalism, the Reformation, and on up to the contemporary explosion of craft brewing. No book has ever told the story of beer in a graphic format as a liberating or emancipating force that improved the life of everyday people. Visually riffing on abstract subjects like pasteurization, "original gravity," and "lagering," artist Aaron McConnell has a flair for cinematic action and demonstrates versatility in depicting characters and episodes from beer's rich history. Hand-drawn in a classic, accessible style, The Comic Book Story of Beer makes a great gift, and will appeal to the most avid comic book geek and those who live for beer.

Food and Nutrition

Customs and culture

Author: Paul Fieldhouse

Publisher: Springer

ISBN: 1489932569

Category: Social Science

Page: 253

View: 9179

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As someone who was trained in the clinical sdentific tradition it took me several years to start to appreciate that food was more than a collection of nutrients, and that most people did not make their choices of what to eat on the biologically rational basis of nutritional composition. This realiza tion helped tobring me to an understanding of why people didn't always eat what (I believed) was good for them, and why the patients I had seen in hospital as often as not had failed to follow the dietary advice I had so confidently given. When I entered the field of health education I quickly discovered the farnaus World Health Organization definition of health as being a state of complete physical, mental and social well-being, and not merely the absence of disease. Health was a triangle -and I had been guilty of virtu ally ignoring two sides of that triangle. As I became involved in practical nutrition education initiatives the deficiencies of an approach based on giving information about nutrition and physical health became more and more apparent. The children whom I saw in schools knew exactly what to say when asked to describe a nutritious diet: they could recite the food guide and list rich sources of vitamins and minerals; but none of this intellectual knowledge was reflected in their own actual eating habits.

The Brewer's Tale

A History of the World According to Beer

Author: William Bostwick

Publisher: W W Norton & Company Incorporated

ISBN: 9780393351996

Category: Cooking

Page: 304

View: 1934

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A writer and avid homebrewer presents the 5,000-year history of beer, from Babylonian temple workers and Nordic shamans to Belgian monks and American patriots, and discusses his own attempts to replicate some ancient brews. 20,000 first printing.

Conformity and Conflict

Readings in Cultural Anthropology

Author: James P. Spradley,David W. McCurdy

Publisher: Jill Potash

ISBN: 0205234100

Category: Social Science

Page: 411

View: 4760

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Demonstrate the nature of culture and its influence on people's lives. For over 40 years, the best-selling Conformity and Conflict has brought together original readings and cutting edge research alongside classic works as a powerful way to study human behavior and events. Its readings cover a broad range of theoretical perspectives and demonstrate basic anthropological concepts. The Fourteenth Edition incorporates successful articles from past editions and fresh ideas from the field to show fascinating perspectives on the human experience. Teaching and Learning Experience Personalize Learning - MyAnthroLab delivers proven results in helping students succeed, provides engaging experiences that personalize learning, and comes from a trusted partner with educational expertise and a deep commitment to helping students and instructors achieve their goals. Improve Critical Thinking - Articles, article introductions and review questions encourage students to examine their assumptions, discern hidden values, evaluate evidence, assess their conclusions, and more! Engage Students - Section parts, key terms, maps, a glossary and subject index all spark student interest and illustrate the reader's main points with examples and visuals from daily life. Support Instructors - Teaching your course just got easier! You can create a Customized Text or use our Instructor's Manual, Electronic “MyTest” Test Bank or PowerPoint Presentation Slides. Additionally, Conformity and Conflict's part introductions parallel the basic concepts taught in introductory courses – which allow the book to be used alone as a reader or in conjunction with a main text. Note: MyAnthroLab does not come automatically packaged with this text. To purchase MyAnthroLab, please visit www.MyAnthroLab.com or you can purchase a valuepack of the text + MyAnthroLab (at no additional cost): VP ISBN-10: 0205176011/ISBN-13: 9780205176014

Handbook of Food Products Manufacturing, 2 Volume Set

Author: Nirmal Sinha, Ph.D.

Publisher: John Wiley and Sons

ISBN: 0470049642

Category: Technology & Engineering

Page: 2308

View: 8489

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The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

Consuming the Inedible

Neglected Dimensions of Food Choice

Author: Jeremy M. MacClancy,C. J. K. Henry,Helen Macbeth

Publisher: Berghahn Books

ISBN: 184545684X

Category: Medical

Page: 258

View: 6933

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Everyday, millions of people eat earth, clay, nasal mucus, and similar substances. Yet food practices like these are strikingly understudied in a sustained, interdisciplinary manner. This book aims to correct this neglect. Contributors, utilizing anthropological, nutritional, biochemical, psychological and health-related perspectives, examine in a rigorously comparative manner the consumption of foods conventionally regarded as inedible by most Westerners. This book is both timely and significant because nutritionists and health care professionals are seldom aware of anthropological information on these food practices, and vice versa. Ranging across diversity of disciplines Consuming the Inedible surveys scientific and local views about the consequences - biological, mineral, social or spiritual - of these food practices, and probes to what extent we can generalize about them.

An Anthropology of Biomedicine

Author: Margaret Lock,Vinh-Kim Nguyen

Publisher: John Wiley & Sons

ISBN: 1119069130

Category: Medical

Page: 560

View: 6323

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"Edition History: Margaret Lock and Vinh-Kim Nguyen (1e, 2010) published by Blackwell Ltd."--T.p. verso.

The Art of Fermentation

An In-depth Exploration of Essential Concepts and Processes from Around the World

Author: Sandor Ellix Katz

Publisher: Chelsea Green Publishing

ISBN: 160358286X

Category: Cooking

Page: 498

View: 9594

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Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.

From Betty Crocker to Feminist Food Studies

Critical Perspectives on Women and Food

Author: Arlene Voski Avakian,Barbara Haber

Publisher: Liverpool University Press

ISBN: 9781558495111

Category: Cooking

Page: 299

View: 6118

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Sheds light on the history of food, cooking, and eating. This collection of essays investigates the connections between food studies and women's studies. From women in colonial India to Armenian American feminists, these essays show how food has served as a means to assert independence and personal identity.

Researching Food Habits

Methods and Problems

Author: Helen M. Macbeth,Jeremy MacClancy

Publisher: Berghahn Books

ISBN: 9781571815453

Category: Anthropology

Page: 214

View: 9884

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The term 'Anthropology of Food' has become an accepted abbreviation for the study of anthropological perspectives on food, diet and nutrition, an increasingly important subdivision of anthropology that encompasses a rich variety of perspectives, academic approaches, theories, and methods. Its multi-disciplinary nature adds to its complexity. This is the first publication to offer guidance for researchers working in this diverse and expanding field of anthropology.

Food Preferences and Taste

Continuity and Change

Author: Helen M. Macbeth

Publisher: Berghahn Books

ISBN: 9781571819581

Category: Cooking

Page: 218

View: 1524

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Food preferences and tastes are among the fundamentals affecting human existence; the sociocultural, physiological and neurological factors involved have therefore been widely researched and are well documented. However, information and debate on these factors are scattered across the academic literature of different disciplines. In this volume cross-disciplinary perspectives are brought together by an international team of contributors that includes socialand biological anthropologists, ethologists and ethnologists, psychologists, neurologists and zoologists in order to provide access to the different specialisms on the topic.

Consumer Attitudes to Food Quality Products

Emphasis on Southern Europe

Author: Marija Klopčič,Abele Kuipers,J. F. Hocquette

Publisher: Wageningen Academic Pub

ISBN: 9086862071

Category: Technology & Engineering

Page: 298

View: 5588

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Quality foods, such as traditional, EU certified, organic and health claimed are part of a growing trend towards added value in the agri-food sector. In these foods, elements of production, processing, marketing, agro-tourism and speciality stores are combined. Paramount above all is the link to the consumer, which requires a personal approach. At this point, one enters the field of food consumer science. This can be seen as a hybrid of two distinct sciences. On one hand, there is the 'hardware' component, i.e. the science of food. On the other hand, the 'software' component, related to the science of consumers' preferences and behaviour. In animal science, nearly all attention is given to the 'hardware' aspect. However, to build a successful business in quality food products, the 'software' aspect is essential. This publication devotes special attention to the consumer and gives insight into an area of knowledge still very much in development. It is intended to enhance understanding of the complex relationships in the route from products to consumers and offers practical solutions in this field. This publication includes review articles covering basic aspects of food consumer science and research trends in the field, and a series of country reports and articles on relevant studies related to the topic, with emphasis on Southern Europe.

Food in Zones of Conflict

Cross-Disciplinary Perspectives

Author: Paul Collinson,Helen Macbeth

Publisher: Berghahn Books

ISBN: 1782384030

Category: History

Page: 235

View: 3027

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The availability of food is an especially significant issue in zones of conflict because conflict nearly always impinges on the production and the distribution of food, and causes increased competition for food, land and resources Controlling the production of and access to food can also be used as a weapon by protagonists in conflict. The logistics of supply of food to military personnel operating in conflict zones is another important issue. These themes unite this collection, the chapters of which span different geographic areas. This volume will appeal to scholars in a number of different disciplines, including anthropology, nutrition, political science, development studies and international relations, as well as practitioners working in the private and public sectors, who are currently concerned with food-related issues in the field.

Tea in Health and Disease Prevention

Author: Victor R. Preedy

Publisher: Academic Press

ISBN: 0123849381

Category: Technology & Engineering

Page: 1612

View: 4751

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While there have been many claims of the benefits of teas through the years, and while there is nearly universal agreement that drinking tea can benefit health, there is still a concern over whether the lab-generated results are representative of real-life benefit, what the risk of toxicity might be, and what the effective-level thresholds are for various purposes. Clearly there are still questions about the efficacy and use of tea for health benefit. This book presents a comprehensive look at the compounds in black, green, and white teas, their reported benefits (or toxicity risks) and also explores them on a health-condition specific level, providing researchers and academics with a single-volume resource to help in identifying potential treatment uses. No other book on the market considers all the varieties of teas in one volume, or takes the disease-focused approach that will assist in directing further research and studies. Interdisciplinary presentation of material assists in identifying potential cross-over benefits and similarities between tea sources and diseases Assists in identifying therapeutic benefits for new product development Includes coverage and comparison of the most important types of tea - green, black and white

Food and the Status Quest

An Interdisciplinary Perspective

Author: Pauline Wilson Wiessner,Polly Wiessner,Wulf Schiefenhövel

Publisher: Berghahn Books

ISBN: 9781571811233

Category: Health & Fitness

Page: 294

View: 5841

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This book brings together contributions from different disciplines to investigate, from ethological and anthropological perspectives, behaviour that appears to have biological roots such as the tendency to seek status through the medium of food.

The Social Archaeology of Food

Thinking about Eating from Prehistory to the Present

Author: Christine A. Hastorf

Publisher: Cambridge University Press

ISBN: 1107153360

Category: History

Page: 410

View: 2490

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This book offers a global perspective on the role food has played in shaping human societies, through both individual and collective identities. It integrates ethnographic and archaeological case studies from the European and Near Eastern Neolithic, Han China, ancient Cahokia, Classic Maya, the Inka and many other periods and regions, to ask how the meal in particular has acted as a social agent in the formation of society, economy, culture and identity. Drawing on a range of social theorists, Hastorf provides a theoretical toolkit essential for any archaeologist interested in foodways. Studying the social life of food, this book engages with taste, practice, the meal and the body to discuss power, identity, gender and meaning that creates our world as it created past societies.

Culinary Linguistics

The chef's special

Author: Cornelia Gerhardt,Maximiliane Frobenius,Susanne Ley

Publisher: John Benjamins Publishing

ISBN: 9027271712

Category: Language Arts & Disciplines

Page: 347

View: 2583

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Language and food are universal to humankind. Language accomplishes more than a pure exchange of information, and food caters for more than mere subsistence. Both represent crucial sites for socialization, identity construction, and the everyday fabrication and perception of the world as a meaningful, orderly place. This volume on Culinary Linguistics contains an introduction to the study of food and an extensive overview of the literature focusing on its role in interplay with language. It is the only publication fathoming the field of food and food-related studies from a linguistic perspective. The research articles assembled here encompass a number of linguistic fields, ranging from historical and ethnographic approaches to literary studies, the teaching of English as a foreign language, psycholinguistics, and the study of computer-mediated communication, making this volume compulsory reading for anyone interested in genres of food discourse and the linguistic connection between food and culture. Now Open Access as part of the Knowledge Unlatched 2017 Backlist Collection.

The Company of Strangers

A Natural History of Economic Life

Author: Paul Seabright

Publisher: Princeton University Press

ISBN: 9781400834785

Category: Business & Economics

Page: 400

View: 5768

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The Company of Strangers shows us the remarkable strangeness, and fragility, of our everyday lives. This completely revised and updated edition includes a new chapter analyzing how the rise and fall of social trust explain the unsustainable boom in the global economy over the past decade and the financial crisis that succeeded it. Drawing on insights from biology, anthropology, history, psychology, and literature, Paul Seabright explores how our evolved ability of abstract reasoning has allowed institutions like money, markets, cities, and the banking system to provide the foundations of social trust that we need in our everyday lives. Even the simple acts of buying food and clothing depend on an astonishing web of interaction that spans the globe. How did humans develop the ability to trust total strangers with providing our most basic needs?

Beer For Dummies

Author: Marty Nachel,Steve Ettlinger

Publisher: John Wiley & Sons

ISBN: 1118120302

Category: Cooking

Page: 360

View: 7438

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Provides an introduction to beer and beer making, including tasting, evaluating, and homebrewing.