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Book
792 pages ; 24 cm
Green Library
Book
vi, 271 pages ; 24 cm.
  • Introduction by Kima Cargill 1. The Psychology of Food Cults by Kima Cargill 2. The Allure Of Food Cults: Balancing Pseudoscience And Healthy Skepticism by Leighann R. Chaffee and Corey L. Cook 3. Food Practices In Early Christianity by Paul A. Brazinski 4. Juicing: Language, Ritual, And Placebo Sociality In A Community Of Extreme Eaters by Samuel Veissiere and Liona Gibbs-Bravo 5. Contemporary Superfood Cults: Nutritionism, Neoliberalism and Gender by Tina Sikka 6. Gluttons Galore - A Rising Faction in Food Discourses and Dining Experiences by Carlnita Greene 7. Caving In: The Appeal of the Paleo Diet in the Wake of 9/11 by Lenore Bell 8. "Of Bananas And Cavemen": Unlikely Similarities Between Two Online Food Communities by Amanda Maxfield and Andrea Rissing 9. Eschew Your Food: Foodies, Healthism And The Elective Restrictive Diet By Michele Scott 10. Breaking Bread: The Clashing Cults of Sourdough and Gluten-Free By L. Sasha Gora 11. The Gluten-Free Cult: A World Without Wheat by Jennifer Martin 12. Erasure of Indigenous Food Memories and (Re-)Imaginations by Preety Gadhoke and Barrett P. Brenton 13. "Herb Is For The Healing Of The Nation!" -Marijuana As A Consumable Vegetable Among Ghetto Muslim Youth Of Maamobi In Accra, Ghana by De-Valera Botchway and Charles Prempeh 14. What Makes A Good Mother? Mother's Conceptions Of Good Food by Liora Gvion & Irit Sharir.
  • (source: Nielsen Book Data)9781442251311 20170130
What do we mean when we call any group a cult? Defining that term is a slippery proposition - the word cult is provocative and arguably pejorative. Does it necessarily refer to a religious group? A group with a charismatic leader? Or something darker and more sinister? Because beliefs and practices surrounding food often inspire religious and political fervor, as well as function to unite people into insular groups, it is inevitable that "food cults" would emerge. Studying the extreme beliefs and practices of such food cults allows us to see the ways in which food serves as a nexus for religious beliefs, sexuality, death anxiety, preoccupation with the body, asceticism, and hedonism, to name a few. In contrast to religious and political cults, food cults have the added dimension of mediating cultural trends in nutrition and diet through their membership. Should we then consider raw foodists, many of whom believe that cooked food is poison, a type of food cult? What about paleo diet adherents or those who follow a restricted calorie diet for longevity? Food Cults explores these questions by looking at domestic and international, contemporary and historic food communities characterized by extreme nutritional beliefs or viewed as "fringe" movements by mainstream culture. While there are a variety of accounts of such food communities across disciplines, this collection pulls together these works and explains why we gravitate toward such groups and the social and psychological functions they serve. This volume describes how contemporary and historic food communities come together and foment fanaticism, judgment, charisma, dogma, passion, longevity, condemnation and exaltation.
(source: Nielsen Book Data)9781442251311 20170130
Green Library
Book
xi, 171 pages : illustrations ; 24 cm
In today's fast-paced, fast food world, everyone seems to be eating alone, all the time, whether it's at their desks or in the car. Even those who find time for a family meal are cut off from the people who grew, harvested, distributed, marketed, and sold the foods on their table. Few ever break bread with anyone outside their own socioeconomic group. So why does Michael Carolan say that that no one eats alone? Because all of us are affected by the other people in our vast foodscape. We can no longer afford to ignore these human connections as we struggle with dire problems like hunger, obesity, toxic pesticides, antibiotic resistance, depressed rural economies, and low-wage labour. Carolan argues that building community is the key to healthy, equitable, and sustainable food. While researching No One Eats Alone, he interviewed more than 250 individuals, from flavourists to Fortune 500 executives, politicians to feedlot managers, low-income families to crop scientists, who play a role in the life of food.Advertising consultants told him of efforts to distance eaters and producers, most food firms don't want their customers thinking about farm labourers or the people living downstream of processing plants. But he also found stories of people getting together to change their relationship to food and to each other. There are community farms where suburban moms and immigrant families work side by side, reducing social distance as much as food miles. There are entrepreneurs with little capital or credit who are setting up online exchanges to share kitchen space, upending conventional notions of the economy of scale. There are parents and school board members who are working together to improve cafeteria food rather than relying on soda taxes to combat childhood obesity. Carolan contends that real change only happens when we start acting like citizens first and consumers second. No One Eats Alone is a book about becoming better food citizens.
(source: Nielsen Book Data)9781610918046 20170605
Green Library
Book
ix, 403 pages : illustrations ; 24 cm
  • The muddle of the modern meal
  • Food at work
  • Having it our way
  • Selling absence
  • Secular church
  • Diet evangelism
  • The democratization of wine
  • The age of stunt foods
  • Cheesepocalypse
  • The story of spaghetti
  • What to make of all this.
A provocative look at how and what Americans eat and why-a flavorful blend of The Omnivore's Dilemma, Salt Sugar Fat, and Freakonomics that reveals how the way we live shapes the way we eat. Food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character-work, freedom, and progress-and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America's cuisine so great. Egan raises a host of intriguing questions: Why does McDonald's have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of "perks" like free meals for employees; from the American obsession with "having it our way" to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture-artisan and organic and what exactly "natural" means-to low culture-the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America's cuisine-like the nation itself-has been shaped by diverse influences from across the globe. Devoured weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.
(source: Nielsen Book Data)9780062390981 20160704
Green Library
Book
x, 211 pages ; 24 cm.
  • 1 Introduction Jonatan Leer and Karen Klitgaard Povlsen Part One: Food Practices in the Media 2 Good Fare and Welfare: Perceptions of American and French Food in Postwar Cookbooks Caroline Nyvang 3 Transcultural Food and Recipes for Immigration Susanna Moodie and Cathrine Parr Traill (Vera Alexander) 4 Just A Happy Housewife? Michelle Obama, Food Activism and (African-)American Womanhood Katrine Meldgaard Kjaer 5 'The Worst Mum in Britain': Class, Gender and Caring in the Campaigning Culinary Documentary Joanne Hollows 6 Manning the Table: Masculinity and Weight Loss in U.S. Commercials Fabio Parasecoli 7 Homosocial Heterotopias and Masculine Escapism in TV-Cooking Shows Jonathan Leer Part Two: Practices of Food and Media 8 'I (Never) Just Google': Media and Food Practices Karen Klitgaard Povlsen 9 Everyday Mothering and the Media Food 'Soup': Comparing Contested Food and Mothering Across Genres in Two Different Social Contexts Bente Halkier 10 Food Across Media: Popular Food Contents among Children in Germany Susanne Eichner 11 Children Cooking Media Food: Exploring Media (Food) Literacy Through Experimental Methods Stinne Gunder Strom Krogager 12 Epilogue: Politics and the Future of Food and Media Kathleen LeBesco and Peter Naccarato.
  • (source: Nielsen Book Data)9781472439680 20160912
Food is everywhere in contemporary mediascapes, as witnessed by the increase in cookbooks, food magazines, television cookery shows, online blogs, recipes, news items and social media posts about food. This mediatization of food means that the media often interplays between food consumption and everyday practices, between private and political matters and between individuals, groups, and societies. This volume argues that contemporary food studies need to pay more attention to the significance of media in relation to how we 'do' food. Understanding food media is particularly central to the diverse contemporary social and cultural practices of food where media use plays an increasingly important but also differentiated and differentiating role in both large-scale decisions and most people's everyday practices. The contributions in this book offer critical studies of food media discourses and of media users' interpretations, negotiations and uses that construct places and spaces as well as possible identities and everyday practices of sameness or otherness that might form new, or renew old food politics.
(source: Nielsen Book Data)9781472439680 20160912
Green Library
Book
xii, 147 pages : color illustrations ; 23 cm
  • 1 Front Matter-- 2 Introduction-- 3 1 Session 1: Food Literacy and the Role of Communications Relating to Food Safety, Nutrition, and Other Health Matters-- 4 2 Session 2: Food Literacy and Communications Conveying Scientific Information Concerning Food Safety, Nutrition, or Other Health Matters - Opportunities and Challenges-- 5 3 Promoting Food Literacy: Communication Tools and Strategies-- 6 4 Food Literacy: Next Steps-- 7 References-- 8 Appendix A: Workshop Agenda-- 9 Appendix B: Abbreviations and Acronyms-- 10 Appendix C: Speaker Biographical Sketches.
  • (source: Nielsen Book Data)9780309391313 20160725
In September 2015, the National Academies of Sciences, Engineering, and Medicine's Food and Nutrition Board convened a workshop in Washington, DC, to discuss how communications and marketing impact consumer knowledge, skills, and behavior around food, nutrition, and healthy eating. The workshop was divided into three sessions, each with specific goals that were developed by the planning committee: Session 1 described the current state of the science concerning the role of consumer education, health communications and marketing, commercial brand marketing, health literacy, and other forms of communication in affecting consumer knowledge, skills, and behavior with respect to food safety, nutrition, and other health matters. Session 2 explored how scientific information is communicated, including the credibility of the source and of the communicator, the clarity and usability of the information, misconceptions/misinformation, and the impact of scientific communication on policy makers and the role of policy as a macro-level channel of communication. Session 3 explored the current state of the science concerning how food literacy can be strengthened through communication tools and strategies. This report summarizes the presentations and discussions from the workshop.
(source: Nielsen Book Data)9780309391313 20160725
Green Library
Book
v, 212 pages ; 24 cm.
In international culinary history, Germany is still largely a blank space, its unparalleled wealth of source material and large body of published research available only to readers of German. This books aims to give everybody else an overview of German foodways at a crucial juncture in its history. The Reformation era, broadly speaking from the Imperial Reforms of the 1480s to the beginning of the Thirty Years' War, laid the foundations for many developments in German culture, language, and history, not least the notion of its existence as a country. Understanding the food traditions and habits of the time is important to anyone studying Germany's culinary history and identity. Using original source material, food production, processing and consumption are explored with a view to the social significance of food and the practicalities of feeding a growing population. Food habits across the social spectrum are presented, looking at the foodways of rich and poor in city and country. The study shows a foodscape richly differentiated by region, class, income, gender and religion, but united by a shared culinary identity that was just beginning to emerge. An appendix of recipes helps the reader gain an appreciation of the practical aspects of food in the age of Martin Luther.
(source: Nielsen Book Data)9781442251274 20170313
Green Library
Book
vii, 263 pages ; 25 cm
  • Enter meat-eaters
  • Big brains, small guts, and the politics of meat
  • The good, the bad, and the heme iron
  • The chemistry of love : umami, aromas, and fat
  • Why would Abramovich taste good?
  • Wagging the dog of demand
  • Eating symbols
  • The half-crazed, sour-visaged infidels, or Why vegetarianism failed in the past
  • Why giving up meat may be harder for some of us
  • Dog skewers, beef burgers, and other weird meats
  • The pink revolution, or How Asia is getting hooked on meat, fast
  • The future of our meat-based diets
  • Epilogue: The nutrition transition, stage 5.
One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbequed, and fried delights that tempt us. What makes us crave animal protein, and what makes it so hard to give up? And if consuming meat is truly unhealthy for human beings, why didn t evolution turn us all into vegetarians in the first place? In "Meathooked, " science writer Marta Zaraska explores what she calls the meat puzzle: our love of meat, despite its harmful effects. Zaraska takes us on a witty tour of meat cultures around the word, stopping in India s unusual steakhouses, animal sacrifices at temples in Benin, and labs in the Netherlands that grow meat in petri dishes. From the power of evolution to the influence of the meat lobby, and from our genetic makeup to the traditions of our foremothers, she reveals the interplay of forces that keep us hooked on animal protein. A book for everyone from the diehard carnivore to the committed vegan, "Meathooked" illuminates one of the most enduring features of human civilization, ultimately shedding light on why meat-eating will continue to shape our bodiesand our worldinto the foreseeable future.".
(source: Nielsen Book Data)9780465036622 20160619
Green Library
Book
x, 299 pages ; 24 cm
  • 0. Matthew C. Halteman, Terence Cuneo, Andrew Chignell, "Introduction". I. Dietary Ideals. 1. Terence Cuneo, "Conscientious Omnivorism". 2. Christina Van Dyke, "Manly Meat and Gendered Eating: Correcting Imbalance and Seeking Virtue". 3. Benjamin J. Bruxvoort Lipscomb, "'Eat Responsibly:' Agrarianism and Meat". 4. Tristram McPherson, "Why I Am a Vegan (and You Should Be One Too)". 5. Dan Hooley and Nathan Nobis, "A Moral Argument for Veganism". 6. Tyler Doggett and Andy Egan, "Non-Ideal Food Choices". 7. Matthew C. Halteman and Megan Halteman Zwart, "Philosophy as Therapy for Recovering (Unrestrained) Omnivores". II. Puzzling Questions. 8. Ted A.Warfield, "Eating Dead Animals: Meat Eating, Meat Purchasing, and Proving Too Much". 9. Mark Budolfson, "Consumer Ethics, Harm Footprints, and the Empirical Dimensions of Food Choices". 10. Andrew Chignell, "Can We Really Vote with Our Forks? Opportunism and the Threshold Chicken". 11. Adrienne M. Martin, "Factory Farming and Consumer Complicity". 12. Elizabeth Harman, "Eating Meat as a Morally Permissible Moral Mistake". 13. Anne Barnhill, "Does Locavorism Keep It Too Simple?". 14. David M. Kaplan, "What's Wrong with Artificial Ingredients?". 15. Jeff McMahan, "The Moral Problem of Predation".
  • (source: Nielsen Book Data)9780415806831 20160815
Everyone is talking about food. Chefs are celebrities. "Locavore" and "freegan" have earned spots in the dictionary. Popular books and films about food production and consumption are exposing the unintended consequences of the standard American diet. Questions about the principles and values that ought to guide decisions about dinner have become urgent for moral, ecological, and health-related reasons. In Philosophy Comes to Dinner, twelve philosophers-some leading voices, some inspiring new ones-join the conversation, and consider issues ranging from the sustainability of modern agriculture, to consumer complicity in animal exploitation, to the pros and cons of alternative diets.
(source: Nielsen Book Data)9780415806831 20160815
Green Library
Book
1 online resource (6 unnumbered pages, 27 pages) : color illustrations.
Book
xxvi, 296 p. : ill. ; 23 cm
The fifteen essays collected in Dethroning the Deceitful Pork Chop utilize a wide variety of methodological perspectives to explore African American food expressions from slavery up through the present. The volume offers fresh insights into a growing field beginning to reach maturity. The contributors demonstrate that throughout time black people have used foodpractices as a means of overtly resisting white oppression--through techniques like poison, theft, deception, and magic--or more subtly as a way of asserting humanity and ingenuity, revealing both cultural continuity and improvisational finesse. Collectively, the authors complicate generalizations that conflate African American food culture with southern-derived soul food and challenge the tenacious hold that stereotypical black cooks like Aunt Jemima and the depersonalized Mammy have on the American imagination. They survey the abundant but still understudied archives of black food history and establish an ongoing research agenda that should animate American food culture scholarship for years to come.
(source: Nielsen Book Data)9781557286796 20160618
Green Library
Book
xxxii, 319 pages : illustrations ; 24 cm
  • Likes and dislikes : With beets
  • Memory : With milk
  • Children's food : With birthday cake
  • Feeding : With lunchbox
  • Brothers and sisters : With Chocolate
  • Hunger : With breakfast cereal
  • Disorder : With potato chips
  • Change : with chili
  • Epilogue: This is not advice.
"In First Bite, acclaimed food historian Bee Wilson delves deep into the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by family and culture, memory and gender, hunger and love. We do not come into the world with an innate sense of taste or nutrition as omnivores, we have to learn how and what to eat, how sweet is too sweet and what food will give us the most energy for the coming day. Drawing on the psychology of eating, she shows that it is possible, despite our dysfunctional food industry and habits, to feed ourselves better. The key, she reveals, is to learn to take pleasure in eating healthily"-- Provided by publisher.
Law Library (Crown)
Book
xxxii, 319 pages : illustrations ; 24 cm
  • INTRODUCTION Chapter 1: LIKES AND DISLIKES With Beetroot Chapter 2: MEMORY With Milk Chapter 3: CHILDREN"S FOOD With Birthday Cake Chapter 4: FEEDING With Lunchbox Chapter 5: BROTHERS AND SISTERS With Chocolate Chapter 6: HUNGER With Breakfast Cereal Chapter 7: DISORDER With Potato Chips Chapter 8: CHANGE With Chilis Epilogue: This is Not Advice Notes Bibliography.
  • (source: Nielsen Book Data)9780465064984 20160704
We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables--or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem--and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.
(source: Nielsen Book Data)9780465064984 20160704
Green Library
Book
1 online resource (ii, 2 unnumbered, 30 pages) : color illustrations.
Book
1 online resource (6 unnumbered pages, 22 pages) : color illustrations.
Book
1 online resource (134 pages) : illustrations
  • 1 Front Matter-- 2 1 Introduction-- 3 2 Interaction Between the Brain and the Digestive System-- 4 3 Assessing the Science Behind Methodologies Being Used to Characterize Food as Addictive-- 5 4 Future Directions: Is the Addiction Model for Drugs and Alcohol Appropriate for Food?-- 6 5 Integrating the Evidence-- 7 References-- 8 Appendix A: Abbreviations and Acronyms-- 9 Appendix B: Workshop Agenda-- 10 Appendix C: Speaker Biographical Sketches.
  • (source: Nielsen Book Data)9780309366830 20160802
On July 9-10, 2014, the Institute of Medicine's Food Forum hosted a public workshop to explore emerging and rapidly developing research on relationships among the brain, the digestive system, and eating behavior. Drawing on expertise from the fields of nutrition and food science, animal and human physiology and behavior, and psychology and psychiatry as well as related fields, the purpose of the workshop was to (1) review current knowledge on the relationship between the brain and eating behavior, explore the interaction between the brain and the digestive system, and consider what is known about the brain's role in eating patterns and consumer choice; (2) evaluate current methods used to determine the impact of food on brain activity and eating behavior; and (3) identify gaps in knowledge and articulate a theoretical framework for future research. Relationships among the Brain, the Digestive System, and Eating Behavior summarizes the presentations and discussion of the workshop.
(source: Nielsen Book Data)9780309366830 20160802
Book
139 pages : illustrations (black and white) ; 23 cm
SAL3 (off-campus storage)
Book
1 online resource ([6], 39 pages) : color illustrations.
Book
1 online resource (179 pages)
  • Alimentación y sociedad
  • Dietas : ¿imposiciones sociales sobre la naturaleza humana?
  • Comidas de hoy, comidas de ayer : diferencias y similitudes de una comida familiar : una aproximación cualitativa
  • Comidas de aquí, comidas de allí : hábitos alimentarios en migración : una entrevista
  • ¿Alimentos globales particularizados o alimentos particulares globalizados?
Book
xi, 193 pages : illustrations, maps ; 25 cm
  • Introduction : cultures of milk
  • A brief social history of milk consumption in the United States
  • A history of milk in India
  • Diversity in dairy : cows, buffalo, and nonmammalian milks
  • Milk as a children's food : growth and the meanings of milk for children
  • Conclusion : milk, biology, and culture in India and the United States.
Milk is the only food mammals produce naturally to feed their offspring. The human species is the only one that takes milk from other animals and consumes it beyond weaning age. Cultures of Milk" contrasts the practices of the world's two leading milk producers, India and the United States. In both countries, milk is considered to have special qualities. Drawing on ethnographic and scientific studies, popular media, and government reports, Andrea Wiley reveals that the cultural significance of milk goes well beyond its nutritive value. Shifting socioeconomic and political factors influence how people perceive the importance of milk and how much they consume. In India, where milk is out of reach for many, consumption is rising rapidly among the urban middle class. But milk drinking is declining in America, despite the strength of the dairy industry. Milk is bound up in discussions of food scarcity in India and food abundance in the United States. Promotion of milk as a means to enhance child growth boosted consumption in twentieth-century America and is currently doing the same in India, where average height is low. Wiley considers how variation among populations in the ability to digest lactose and ideas about how milk affects digestion influence the type of milk and milk products consumed. In India, most milk comes from buffalo, but cows have sacred status for Hindus. In the United States, cow's milk has long been a privileged food, but is now facing competition from plant-based milk.
(source: Nielsen Book Data)9780674729056 20160616
Green Library

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