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: 5392

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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: 5939

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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.

The Barbarian's Beverage

A History of Beer in Ancient Europe

Author: Max Nelson

Publisher: Routledge

ISBN: 1134386729

Category: History

Page: 224

View: 9417

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Comprehensive and detailed, this is the first ever study of ancient beer and its distilling, consumption and characteristics Examining evidence from Greek and Latin authors from 700 BC to AD 900, the book demonstrates the important technological as well as ideological contributions the Europeans made to beer throughout the ages. The study is supported by textual and archaeological evidence and gives a fresh and fascinating insight into an aspect of ancient life that has fed through to modern society and which stands today as one of the world’s most popular beverages. Students of ancient history, classical studies and the history of food and drink will find this an useful and enjoyable read.

The Brewer's Tale: A History of the World According to Beer

Author: William Bostwick

Publisher: W. W. Norton & Company

ISBN: 0393245985

Category: Cooking

Page: 288

View: 9324

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Winner of 2014 U.S. Gourmand Drinks Award • Taste 5,000 years of brewing history as a time-traveling homebrewer rediscovers and re-creates the great beers of the past. The Brewer’s Tale is a beer-filled journey into the past: the story of brewers gone by and one brave writer’s quest to bring them—and their ancient, forgotten beers—back to life, one taste at a time. This is the story of the world according to beer, a toast to flavors born of necessity and place—in Belgian monasteries, rundown farmhouses, and the basement nanobrewery next door. So pull up a barstool and raise a glass to 5,000 years of fermented magic. Fueled by date-and-honey gruel, sour pediococcus-laced lambics, and all manner of beers between, William Bostwick’s rollicking quest for the drink’s origins takes him into the redwood forests of Sonoma County, to bullet-riddled South Boston brewpubs, and across the Atlantic, from Mesopotamian sands to medieval monasteries to British brewing factories. Bostwick compares notes with the Mt. Vernon historian in charge of preserving George Washington’s molasses-based home brew, and he finds the ancestor of today’s macrobrewed lagers in a nineteenth-century spy’s hollowed-out walking stick. Wrapped around this modern reportage are deeply informed tales of history’s archetypal brewers: Babylonian temple workers, Nordic shamans, patriots, rebels, and monks. The Brewer’s Tale unfurls from the ancient goddess Ninkasi, ruler of intoxication, to the cryptic beer hymns of the Rig Veda and down into the clove-scented treasure holds of India-bound sailing ships. With each discovery comes Bostwick’s own turn at the brew pot, an exercise that honors the audacity and experimentation of the craft. A sticky English porter, a pricelessly rare Belgian, and a sacred, shamanic wormwood-tinged gruit each offer humble communion with the brewers of yore. From sickly sweet Nordic grogs to industrially fine-tuned fizzy lager, Bostwick’s journey into brewing history ultimately arrives at the head of the modern craft beer movement and gazes eagerly if a bit blurry-eyed toward the future of beer.

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: 6613

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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

An Anthropology of Biomedicine

Author: Margaret Lock,Vinh-Kim Nguyen

Publisher: John Wiley & Sons

ISBN: 1119069130

Category: Medical

Page: 560

View: 7756

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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: 9811

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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.

Fermented Foods in Health and Disease Prevention

Author: Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas

Publisher: Academic Press

ISBN: 0128025492

Category: Science

Page: 762

View: 9617

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Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity

Wine and Society

The Social and Cultural Context of a Drink

Author: Stephen Charters

Publisher: Routledge

ISBN: 0750666358

Category: Social Science

Page: 358

View: 2093

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Wine is becoming increasingly popular in the Anglophone world and there are many books available which describe how and where it is made. However, none address the fundamental questions of different structures of production and how the consumer relates to the product - this book is the first to do just that. Wine and Society: the cultural and social context of wine production and consumption looks at the relationship between wine production and marketing, focussing in consumer behaviour and cultural attitudes. Divided into four parts, it examines the context of wine production, the wine consumer and the social context of wine, discussing the following themes: * That the core of wine production and consumption is shaped by historical, geographical and cultural factors. * Wine production - European and new world looking at the different kinds of producer and how the varying background of each shapes their perspective on what they produce * Terroir and appellations: why demarcation and sense of place became important, how they are used to achieve marketing differentiation, and the 'benefits' (or otherwise) to the customer. * The contemporary wine consumer and lifestyle factors - looking at wine clubs, tourism, education, culture and literature * The politics and economics of wine - from supporting rural industries in France to protecting customers from deception and health risks. Suitable for third year and post-graduate students of hospitality, wine (both in production and marketing), wine tourism, gastronomy and related courses, it encourages students to think critically about the issues raised by using real life case studies and examples from around the world, also including press releases and marketing campaigns.

Ancient Brews: Rediscovered and Re-created

Author: Patrick E. McGovern

Publisher: W. W. Norton & Company

ISBN: 0393253813

Category: Cooking

Page: 352

View: 8376

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Patrick E. McGovern—part modern scientist, part Indiana Jones—uncovers and re-creates the oldest alcoholic beverages ever found. In Ancient Brews, Patrick E. McGovern takes us on a fascinating journey through time, back to the beginning when our ancestors were likely already experimenting with high-sugar fruits, honey, roots and cereals, herbs and tree resins to concoct the perfect drink. Early beverage-makers must have marveled at the magical process of fermentation. Their amazement would have grown as they drank the mind-altering liquids, which were to become the medicines, religious symbols, and social lubricants of later cultures. Interweaving archaeology and science, McGovern leads us on his adventures to China, Turkey, Egypt, Italy, Scandinavia, Honduras, Peru, and Mexico. We share in his laboratory discoveries, including an early Neolithic “cocktail” from China made of wild grapes, hawthorn fruit, rice, and honey; an elite New World cacao beverage that gods and kings delighted in; and the Midas Touch of central Turkey. These liquid time capsules defied modern conventions by mixing wines, beers, meads, and botanicals together into heady, delicious extreme beverages. For the intrepid reader, homebrew interpretations of each ancient beverage and culturally appropriate matching meal recipes are provided, transporting our senses and imaginations “back to the future.”

Food Preferences and Taste

Continuity and Change

Author: Helen M. Macbeth

Publisher: Berghahn Books

ISBN: 9781571819581

Category: Cooking

Page: 218

View: 9985

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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.

Tea in Health and Disease Prevention

Author: Victor R. Preedy

Publisher: Academic Press

ISBN: 0123849381

Category: Technology & Engineering

Page: 1612

View: 9279

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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

How Forests Think

Toward an Anthropology Beyond the Human

Author: Eduardo Kohn

Publisher: Univ of California Press

ISBN: 0520276108

Category: Science

Page: 267

View: 1099

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Can forests think? Do dogs dream? In this astonishing book, Eduardo Kohn challenges the very foundations of anthropology, calling into question our central assumptions about what it means to be human—and thus distinct from all other life forms. Based on four years of fieldwork among the Runa of Ecuador’s Upper Amazon, Eduardo Kohn draws on his rich ethnography to explore how Amazonians interact with the many creatures that inhabit one of the world’s most complex ecosystems. Whether or not we recognize it, our anthropological tools hinge on those capacities that make us distinctly human. However, when we turn our ethnographic attention to how we relate to other kinds of beings, these tools (which have the effect of divorcing us from the rest of the world) break down. How Forests Think seizes on this breakdown as an opportunity. Avoiding reductionistic solutions, and without losing sight of how our lives and those of others are caught up in the moral webs we humans spin, this book skillfully fashions new kinds of conceptual tools from the strange and unexpected properties of the living world itself. In this groundbreaking work, Kohn takes anthropology in a new and exciting direction–one that offers a more capacious way to think about the world we share with other kinds of beings.

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: 8954

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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.

Human Nutrition in the Developing World

Author: Michael C. Latham,Food and Agriculture Organization of the United Nations

Publisher: Food & Agriculture Org.

ISBN: 9789251038185

Category: Medical

Page: 508

View: 6369

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In this publication, Professor Michael Latham draws upon his far-reaching experience in the field of international nutrition to provide a rich source of information about nutrition science, public health, food science and public policy. The text summarizes key points in human nutrition and provides information about protein, fats, carbohydrates, minerals and vitamins. Special emphasis is given to the nutritional needs of infants, children, mothers and the elderly. Basic information about foods commonly found in the diets of Africans, Asians and Latin Americans is given. The book focuses on the nutritional and health consequences of inadequate food consumption. Each major nutritional disorder is described and factors contributing to malnutrition such as low food production, food insecurity, poor health status and social and cultural factors are reviewed. [This is a reprint of the 1997 edition.]

Researching Food Habits

Methods and Problems

Author: Helen Macbeth,Jeremy MacClancy

Publisher: Berghahn Books

ISBN: 1782386122

Category: Social Science

Page: 228

View: 1397

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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.

Everyone Eats

Understanding Food and Culture, Second Edition

Author: E. N. Anderson

Publisher: NYU Press

ISBN: 0814789161

Category: Social Science

Page: 362

View: 4395

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Everyone eats, but rarely do we investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat what they do, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era; food’s relationship to religion, medicine, and ethnicity; and offers suggestions on how to end hunger, starvation, and malnutrition. This thoroughly updated Second Edition incorporates the latest food scholarship, most notably recognizing the impact of sustainable eating advocacy and the state of food security in the world today. Anderson also brings more insight than ever before into the historical and scientific underpinnings of our food customs, fleshing this out with fifteen new and original photographs from his own extensive fieldwork. A perennial classic in the anthropology of food, Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.

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: 307

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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.

Food, Drink and Identity in Europe

Author: Thomas M. Wilson

Publisher: Rodopi

ISBN: 9042020865

Category: History

Page: 236

View: 6630

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Scholars across the humanities and social sciences are increasingly examining the importance of consumption to changing notions of local, regional, national and supranational identity in Europe. As part of this interest, anthropologists, historians, sociologists and others have paid particular attention to the roles which food and drink have played in the construction of local, regional and national identity in Europe. This volume provides the first multidisciplinary look at the contributions which food and alcohol make to contemporary European identities, including the part they play in processes of European integration and Europeanization. It provides theoretically informed ethnographic and historical case studies of transformations and continuity in social and cultural patterns in the production and consumption of European foods and drinks, in order to explore how eating and drinking have helped to construct various local, regional and national identities in Europe. Of particular note in this volume is its attention to how food and drink intersect with recent attempts to foster greater European integration, in part through the recognition and support of common and diverse European cultures and identities.

Food in Society

Economy, Culture, Geography

Author: Peter Atkins,Ian Bowler

Publisher: Routledge

ISBN: 1317835999

Category: Science

Page: 344

View: 9862

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Who can deny the significance of food? It has a central role in our health and pleasure as well as in our economy, politics and culture. Food in Society provides a social science perspective on food systems and demonstrates the rich variety of disciplinary and theoretical contexts of food studies. While hunger and malnutrition remain a reality in many countries, for some food has become an experience rather than a sustenance. This book addresses the different worldwide understandings of food through thematic chapters and a wide range of material including: description of the political economy of the food chain, from production to the point of sale; analysis of global issues of supply and demand; critical debate of environmental and health aspects of food, including GM food, the role of habits, taboos, age and gender in food consumption. Each chapter contains a guide to further reading and to websites of relevance to food. Extensively illustrated, this book is essential reading for students of food studies in the social sciences and humanities.