Foodways and Folklore: A HandbookBloomsbury Academic, 2008 M03 30 - 220 páginas In every land, various traditions, customs, and legends have developed around food. And because these diverse traditions are central to the multicultural character of the United States, ethnic foodlore permeates American society. From early Native American cultures to the modern influx of Asian and Middle Eastern immigrants, this book is an accessible introduction to foodlore and foodways. Culturally and ethnically inclusive, from soul food to Navaho fry bread, the volume looks at basic Jewish and Islamic food traditions and Asian, Latin, and European influences on the foods of America. The book begins with definitions and classifications of food folklore. This is followed by a range of examples and texts, along with a review of research on foodlore. The book then looks at foodlore in the works of artists, writers, musicians, filmmakers, and others. The volume closes with a glossary and bibliography of print and electronic resources. While the book focuses on the foodways of the United States, in doing so it also gives considerable attention to the ethnic food traditions fundamental to American culture. |
Contenido
One Introduction | 1 |
Two Definitions and Classifications | 25 |
Three Examples and Texts | 59 |
Derechos de autor | |
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Términos y frases comunes
African American Alice Waters ancient animals Asian beans became Best Food Writing bread Brillat-Savarin cake caldron called celebration century cheese chef Chez Panisse chicken China Chinese cuisine chocolate chopsticks contemporary Cookbook Cookery cookies corn Council of Negro crab cream culture Davidson diet dinner discussion dishes early enjoy ethnic Europe EXAMPLES AND TEXTS Fast Food Fast Food Nation feasts fish flavors folklore food traditions Food Writing foodways French fresh fruit grain grand cuisine Heston Blumenthal home cooks immigrants Indian ingredients Irish Italian Italian American Japanese Jean-François Revel Jewish Julia Child kitchen lived lore Mariani McDonald's meal meat Medieval Mexican mooncakes Native American Negro Women Orig popular potatoes prepared recipes region restaurants rice roast salads sauce Schenone served Soul Food soup South southern story symbol Taoism taste throughout Toasted Ravioli tomatoes United various vegetables vegetarian wrote York