Food in the USA

A Reader Carole Counihan. Cooking, on the other hand, comes across like a Zora Neale Hurston of the culinary set. 20 As the late 1970s arrived, desegregation had been achieved¦at least as far as the courts were concerned¦and increasing ...

Author: Carole Counihan

Publisher: Routledge

ISBN: 9781135323592

Category: Social Science

Page: 442

View: 553


From Thanksgiving to fast food to the Passover seder, Food in the USA brings together the essential readings on these topics and is the only substantial collection of essays on food and culture in the United States. Essay topics include the globalization of U.S. food; the dangers of the meatpacking industry; the rise of Italian-American food; the meaning of Soul food; the anorexia epidemic; the omnipotence of Coca-Cola; and the invention of Thanksgiving. Together, the collection provides a fascinating look at how and why we Americans are what we eat.

The SAGE Encyclopedia of Food Issues

In C. M. Counihan (Ed.), Food in the USA: A reader (pp. 109–122). New York, NY: Routledge. Mortensen, C. (2011). Welcome to the Brewshed: Local beer makers team up to keep McKenzie clean. Eugene's Weekly Chow. Retrieved from http://eweb ...

Author: Ken Albala

Publisher: SAGE Publications

ISBN: 9781506300733

Category: Reference

Page: 1664

View: 361


The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.

Religion Food and Eating in North America

Recipes for Reading: Community Cookbooks, Stories, Histories. Amherst: University of Massachusetts Press, 1997. ... Holy Feast and Holy Fast: The Religious Significance of Food to Medieval Women. ... Food in the USA: A Reader.

Author: Benjamin E. Zeller

Publisher: Columbia University Press

ISBN: 9780231537315

Category: Religion

Page: 384

View: 240


The way in which religious people eat reflects not only their understanding of food and religious practice but also their conception of society and their place within it. This anthology considers theological foodways, identity foodways, negotiated foodways, and activist foodways in the United States, Canada, and the Caribbean. Original essays explore the role of food and eating in defining theologies and belief structures, creating personal and collective identities, establishing and challenging boundaries and borders, and helping to negotiate issues of community, religion, race, and nationality. Contributors consider food practices and beliefs among Christians, Jews, Muslims, and Buddhists, as well as members of new religious movements, Afro-Caribbean religions, interfaith families, and individuals who consider food itself a religion. They traverse a range of geographic regions, from the Southern Appalachian Mountains to North America's urban centers, and span historical periods from the colonial era to the present. These essays contain a variety of methodological and theoretical perspectives, emphasizing the embeddedness of food and eating practices within specific religions and the embeddedness of religion within society and culture. The volume makes an excellent resource for scholars hoping to add greater depth to their research and for instructors seeking a thematically rich, vivid, and relevant tool for the classroom.

Faith in America Three Volumes

See Harvey Levenstein and Donna R. Gabaccia, We Are What We Eat: Ethnic Food and the Making of Americans (Cambridge, MA: Harvard University Press, ... Carole M. Counihan, ed., Food in the USA: A Reader (New York: Routledge, 2002), 4.

Author: Charles H. Lippy

Publisher: Greenwood Publishing Group

ISBN: 9780313049613

Category: United States

Page: 870

View: 878


The Oxford Encyclopedia of Food and Drink in America

It is dedicated to saving America's food heritage and to supporting and celebrating the food traditions of North America. Slow Food USA encourages the organic ... In Food in the USA: A Reader, edited by Carole M. Counihan, pp. 401–407.

Author: Andrew Smith


ISBN: 9780199734962

Category: Business & Economics

Page: 2182

View: 721


The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.

Food Lit A Reader s Guide to Epicurean Nonfiction

A Reader's Guide to Epicurean Nonfiction Melissa Brackney Stoeger. brought their cuisine to America. Taco USA by Gustavo Arellano is a history of the influence of Mexican cuisine in America. Jennifer 8 Lee explores the history of ...

Author: Melissa Brackney Stoeger

Publisher: ABC-CLIO

ISBN: 9781610693769

Category: Language Arts & Disciplines

Page: 350

View: 873


An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking.

Feasting Our Eyes

Food Films and Cultural Identity in the United States Laura Lindenfeld, Fabio Parasecoli. 10. 11. 14. 15. 16. See, among others, Carole Counihan, ed., Food in the USA: A Reader (New York: 17. 8. Gisela Hoecherl-Alden and Laura ...

Author: Laura Lindenfeld

Publisher: Columbia University Press

ISBN: 9780231542975

Category: Performing Arts

Page: 256

View: 849


Big Night (1996), Ratatouille (2007), and Julie and Julia (2009) are more than films about food—they serve a political purpose. In the kitchen, around the table, and in the dining room, these films use cooking and eating to explore such themes as ideological pluralism, ethnic and racial acceptance, gender equality, and class flexibility—but not as progressively as you might think. Feasting Our Eyes takes a second look at these and other modern American food films to emphasize their conventional approaches to nation, gender, race, sexuality, and social status. Devoured visually and emotionally, these films are particularly effective defenders of the status quo. Feasting Our Eyes looks at Hollywood films and independent cinema, documentaries and docufictions, from the 1990s to today and frankly assesses their commitment to racial diversity, tolerance, and liberal political ideas. Laura Lindenfeld and Fabio Parasecoli find women and people of color continue to be treated as objects of consumption even in these modern works and, despite their progressive veneer, American food films often mask a conservative politics that makes commercial success more likely. A major force in mainstream entertainment, American food films shape our sense of who belongs, who has a voice, and who has opportunities in American society. They facilitate the virtual consumption of traditional notions of identity and citizenship, reworking and reinforcing ingrained ideas of power.

Faith in America

See Harvey Levenstein and Donna R. Gabaccia , We Are What We Eat : Ethnic Food and the Making of Americans ( Cambridge , MA : Harvard ... Carole M. Counihan , ed . , Food in the USA : A Reader ( New York : Routledge , 2002 ) , 4 . 21.

Author: Charles H. Lippy

Publisher: Greenwood Publishing Group

ISBN: 0275986055

Category: Religion

Page: 880

View: 939


Addresses the current state of religion in the U.S. and examines the many ways it has changed and been transformed, as well as how those changes impact us personally and as a society

The Oxford Encyclopedia of American Cultural and Intellectual History

Chop Suey:A CulturalHistory ofChinese Food in the United States. New York: Oxford University Press, 2009. Overview of one significant ethnic foodways tradition in the United States. Counihan, Carole M., ed. Food in the USA: A Reader.

Author: Paul S. Boyer


ISBN: 9780199764358

Category: History

Page: 1550

View: 133


The Oxford Encyclopedia of American Cultural and Intellectual History brings together in one two-volume set the record of the nation's values, aspirations, anxieties, and beliefs as expressed in both everyday life and formal bodies of thought. Over the past twenty years, the field of cultural history has moved to the center of American historical studies, and has come to encompass the experiences of ordinary citizens in such arenas as reading and religious practice as well as the accomplishments of prominent artists and writers. Some of the most imaginative scholarship in recent years has emerged from this burgeoning field. The scope of the volume reflects that development: the encyclopedia incorporates popular entertainment ranging from minstrel shows to video games, middlebrow ventures like Chautauqua lectures and book clubs, and preoccupations such as "Perfectionism" and "Wellness" that have shaped Americans' behavior at various points in their past and that continue to influence attitudes in the present. The volumes also make available recent scholarly insights into the writings of political scientists, philosophers, feminist theorists, social reformers, and other thinkers whose works have furnished the underpinnings of Americans' civic activities and personal concerns. Anyone wishing to understand the hearts and minds of the inhabitants of the United States from the early days of settlement to the twenty-first century will find the encyclopedia invaluable.

The Oxford Companion to American Food and Drink

Bibliography McDonald, James H. ''NAFTA and Basic Food Production: Dependency and Marginalization on Both Sides of the US/Mexico Border.'' In Food in the USA: A Reader, ed. Carole M. Counihan, 359– 372. New York: Routledge, 2002.

Author: Andrew F. Smith

Publisher: Oxford University Press

ISBN: 9780199885763

Category: Cooking

Page: 736

View: 953


Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.