Eating Traditional Food

Politics, identity and practices
Author: Brigitte Sebastia
Publisher: Routledge
ISBN: 131728593X
Category: Social Science
Page: 240
View: 6106

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Due to its centrality in human activities, food is a meaningful object that necessarily participates in any cultural, social and ideological construction and its qualification as 'traditional' is a politically laden value. This book demonstrates that traditionality as attributed to foods goes beyond the notions of heritage and authenticity under which it is commonly formulated. Through a series of case studies from a global range of cultural and geographical areas, the book explores a variety of contexts to reveal the complexity behind the attribution of the term 'traditional' to food. In particular, the volume demonstrates that the definitions put forward by programmes such as TRUEFOOD and EuroFIR (and subsequently adopted by organisations including FAO), which have analysed the perception of traditional foods by individuals, do not adequately reflect this complexity. The concept of tradition being deeply ingrained culturally, socially, politically and ideologically, traditional foods resist any single definition. Chapters analyse the processes of valorisation, instrumentalisation and reinvention at stake in the construction and representation of a food as traditional. Overall the book offers fresh perspectives on topics including definition and regulation, nationalism and identity, and health and nutrition, and will be of interest to students and researchers of many disciplines including anthropology, sociology, politics and cultural studies.

Eating and Healing

Traditional Food As Medicine
Author: Andrea Pieroni
Publisher: Haworth Press
ISBN: 9781560229834
Category: Health & Fitness
Page: 406
View: 4279

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Discover neglected wild food sources--that can also be used as medicine! The long-standing notion of "food as medicine, medicine as food," can be traced back to Hippocrates. Eating and Healing: Traditional Food As Medicine is a global overview of wild and semi-domesticated foods and their use as medicine in traditional societies. Important cultural information, along with extensive case studies, provides a clear, authoritative look at the many neglected food sources still being used around the world today. This book bridges the scientific disciplines of medicine, food science, human ecology, and environmental sciences with their ethno-scientific counterparts of ethnobotany, ethnoecology, and ethnomedicine to provide a valuable multidisciplinary resource for education and instruction. Eating and Healing: Traditional Food As Medicine presents respected researchers' in-depth case studies on foods different cultures use as medicines and as remedies for nutritional deficiencies in diet. Comparisons of living conditions in different geographic areas as well as differences in diet and medicines are thoroughly discussed and empirically evaluated to provide scientific evidence of the many uses of these traditional foods as medicine and as functional foods. The case studies focus on the uses of plants, seaweed, mushrooms, and fish within their cultural contexts while showing the dietary and medical importance of these foods. The book provides comprehensive tables, extensive references, useful photographs, and helpful illustrations to provide clear scientific support as well as opportunities for further thought and study. Eating and Healing: Traditional Food As Medicine explores the ethnobiology of: Tibet--antioxidants as mediators of high-altitude nutritional physiology Northeast Thailand--"wild" food plant gathering Southern Italy--the consumption of wild plants by Albanians and Italians Northern Spain--medicinal digestive beverages United States--medicinal herb quality Commonwealth of Dominica--humoral medicine and food Cuba--promoting health through medicinal foods Brazil--medicinal uses of specific fishes Brazil--plants from the Amazon and Atlantic Forest Bolivian Andes--traditional food medicines New Patagonia--gathering of wild plant foods with medicinal uses Western Kenya--uses of traditional herbs among the Luo people South Cameroon--ethnomycology in Africa Morocco--food medicine and ethnopharmacology Eating and Healing: Traditional Food As Medicine is an essential research guide and educational text about food and medicine in traditional societies for educators, students from undergraduate through graduate levels, botanists, and research specialists in nutrition and food science, anthropology, agriculture, ethnoecology, ethnobotany, and ethnobiology.

The Nourished Kitchen

Farm-to-table Recipes for the Traditional Foods Lifestyle : Featuring Bone Broths, Fermented Vegetables, Grass-fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas
Author: Jennifer McGruther
Publisher: N.A
ISBN: 1607744686
Category: Cooking
Page: 313
View: 3231

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The author of the popular Nourished Kitchen website shares 175 recipes based on the "traditional foods" philosophy of eating that emphasizes nutrient-rich whole grains, dairy, red meat, organ meats and fermented foods. Original. 12,000 first printing.

Deep Nutrition

Why Your Genes Need Traditional Food
Author: Catherine Shanahan
Publisher: Macmillan
ISBN: 1250113822
Category: Health & Fitness
Page: 512
View: 6646

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A self-published phenomenon examining the habits that kept our ancestors disease-free—now with a prescriptive plan for “The Human Diet” to help us all live long, vital, healthy lives. Physician and biochemist Cate Shanahan, M.D. examined diets around the world known to help people live longer, healthier lives—diets like the Mediterranean, Okinawa, and “Blue Zone”—and identified the four common nutritional habits, developed over millennia, that unfailingly produce strong, healthy, intelligent children, and active, vital elders, generation after generation. These four nutritional strategies—fresh food, fermented and sprouted foods, meat cooked on the bone, and organ meats—form the basis of what Dr. Cate calls “The Human Diet.” Rooted in her experience as an elite athlete who used traditional foods to cure her own debilitating injuries, and combining her research with the latest discoveries in the field of epigenetics, Dr. Cate shows how all calories are not created equal; food is information that directs our cellular growth. Our family history does not determine our destiny: what you eat and how you live can alter your DNA in ways that affect your health and the health of your future children. Deep Nutrition offers a prescriptive plan for how anyone can begin eating The Human Diet to: *Improve mood *Eliminate cravings and the need to snack *Boost fertility and have healthier children *Sharpen cognition and memory *Eliminate allergies and disease *Build stronger bones and joints *Get younger, smoother skin Deep Nutrition cuts through today’s culture of conflicting nutritional ideologies, showing how the habits of our ancestors can help us lead longer, healthier, more vital lives.

Eat Right


Author: Nick Barnard
Publisher: Kyle Cathie Limited
ISBN: 9781909487628
Category: Cooking
Page: 336
View: 7709

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This comprehensive guide will show you how to find true nourishment and pleasure in the discovery, preparation and eating of real food and drink. It's not about fashionable dieting or being anxious about food choices, it's about positive eating. Techniques include making your own butter, yogurt, ghee, lard, broth, dairy and water kefir, kombucha, coconut water, kimchi, sauerkraut, sourdough, as well as sprouting grains and activating nuts and seeds. And there are also 100 wholesome recipes that encourage the use of good animal fats, well-fed meat, sprouted grains, local and seasonal produce, which will leave you feeling happy and satisfied. This is an easy book to dip into for advice, inspiration and truly health-giving recipes.

Cultural Food Practices


Author: Cynthia M. Goody,Lorena Drago
Publisher: American Dietetic Associati
ISBN: 0880914335
Category: Health & Fitness
Page: 244
View: 4516

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This comprehensive practical guide provides information on food practices for 15 cultures. Each chapter focuses on a particular culture, including such factors as diabetes risk factors; traditional foods, dishes, and meal plans; special holiday foods; traditional health beliefs; current food practices, and more. Culturally appropriate counseling recommendations are also discussed. A list of common foods including nutrient evaluations is included for each culture. A CD-ROM including culturally specific client education handouts round out the book.

100 Million Years of Food

What Our Ancestors Ate and Why It Matters Today
Author: Stephen Le
Publisher: Picador
ISBN: 1250050421
Category: Social Science
Page: 384
View: 7358

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A fascinating tour through the evolution of the human diet, and how we can improve our health by understanding our complicated history with food. There are few areas of modern life that are burdened by as much information and advice, often contradictory, as our diet and health: eat a lot of meat, eat no meat; whole-grains are healthy, whole-grains are a disaster; eat everything in moderation; eat only certain foods--and on and on. In 100 Million Years of Food biological anthropologist Stephen Le explains how cuisines of different cultures are a result of centuries of evolution, finely tuned to our biology and surroundings. Today many cultures have strayed from their ancestral diets, relying instead on mass-produced food often made with chemicals that may be contributing to a rise in so-called "Western diseases," such as cancer, heart disease, and obesity. Travelling around the world to places as far-flung as Vietnam, Kenya, India, and the US, Stephen Le introduces us to people who are growing, cooking, and eating food using both traditional and modern methods, striving for a sustainable, healthy diet. In clear, compelling arguments based on scientific research, Le contends that our ancestral diets provide the best first line of defense in protecting our health and providing a balanced diet. Fast-food diets, as well as strict regimens like paleo or vegan, in effect highjack our biology and ignore the complex nature of our bodies. In 100 Million Years of Food Le takes us on a guided tour of evolution, demonstrating how our diets are the result of millions of years of history, and how we can return to a sustainable, healthier way of eating.

Nourishing Traditions

The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Author: Sally Fallon,Pat Connolly,Mary G. Enig
Publisher: New Trends Publishing
ISBN: 9780967089737
Category: Cooking
Page: 674
View: 2525

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Draws on traditional eating patterns to endorse a diet that contains animal fats and foods preserved in ways that actually increase their nutritional value.

Real Food

What to Eat and Why
Author: Nina Planck
Publisher: Bloomsbury Publishing USA
ISBN: 163286570X
Category: Cooking
Page: 352
View: 1269

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Hailed as the "patron saint of farmers' markets" by the Guardian and called one of the "great food activists" by Vanity Fair's David Kamp, Nina Planck was on the vanguard of the real food movement, and her first book remains a vital and original contribution to the hot debate about what to eat and why. In lively, personal chapters on produce, dairy, meat, fish, chocolate, and other real foods, Nina explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease. The New York Times said that Real Food "poses a convincing alternative to the prevailing dietary guidelines, even those treated as gospel." A rebuttal to dietary fads and a clarion call for the return to old-fashioned foods, Real Food no longer seems radical, if only because the conversation has caught up to Nina Planck. Indeed, it has become gospel in its own right. This special tenth-anniversary edition includes a foreword by Nina Teicholz (The Big Fat Surprise) and a new introduction from the author.

Food Rules

An Eater's Manual
Author: Michael Pollan
Publisher: Penguin
ISBN: 014311638X
Category: Health & Fitness
Page: 140
View: 4728

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Presents a set of rules for eating wisely in accordance with a variety of ethnic and cultural traditions, sharing guidelines for making grocery choices and dining out.

Eating Culture

An Anthropological Guide to Food, Second Edition
Author: Gillian Crowther
Publisher: University of Toronto Press
ISBN: 1487593317
Category: Social Science
Page: 384
View: 6353

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From ingredients and recipes to meals and menus across time and space, this highly engaging overview illustrates the important roles that anthropology and anthropologists play in understanding food and its key place in the study of culture. The new edition, now in full colour, introduces discussions about nomadism, commercializing food, food security, and ethical consumption, including treatment of animals and the long-term environmental and health consequences of meat consumption. New feature boxes offer case studies and exercises to help highlight anthropological methods and approaches, and each chapter includes a further reading section. By considering the concept of cuisine and public discourse, Eating Culture brings order and insight to our changing relationship with food.

Back to Butter

A Traditional Foods Cookbook - Nourishing Recipes Inspired by Our Ancestors
Author: Molly Chester,Sally Schrecengost
Publisher: Fair Winds Press
ISBN: 1627880135
Category: Health & Fitness
Page: 224
View: 8609

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DIVDIVIt’s time to get back to your roots (literally) with Back to Butter. It’s time to get away from processed and industrialized foods and enjoy an energizing, nutrient-rich, and satisfying lifestyle. It’s time to feel great!/divDIV /divDIVThe traditional food movement focuses on real, whole foods—foods that our ancestors ate—and is quickly becoming the diet and lifestyle of choice for those looking to nourish themselves in the most sound and natural way possible./divDIV /divDIVTraditional foods are unprocessed, naturally raised, traditionally prepared, deeply nourishing, and decidedly unrefined. Authors Molly Chester and Sandy Schrecengost take you through the basics of a traditional diet with ease and understanding, offering a list to get your pantry started and why some of the natural foods that you may have though you should avoid (like butter, eggs, full-fat dairy, and meat) are actually healthy and essential./div/divDIV /divDIVAnd eating a traditional diet doesn’t mean you can’t have your favorites!/divDIV White Bean Chicken Chili/divDIV Caesar Salad with Sourdough Herbed Croutons/divDIV Baked Potatoes with the Works/divDIV Buttermilk Pan-Fried Chicken/divDIV Wonderful Winter Pot Roast/divDIV Hummus, Guacamole, and Onion dips!/divDIV Peach Caramel Pie/divDIV Rich Chocolate Cake with Raspberry Sauce/divDIV /divRediscover how great whole foods can be with this guide to natural, healthy meals that make you want to thank your grandmother’s grandmother’s grandmother.

In Defence of Food

The Myth of Nutrition and the Pleasures of Eating
Author: Michael Pollan
Publisher: Penguin UK
ISBN: 0141908513
Category: Health & Fitness
Page: 256
View: 7425

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'A must-read ... satisfying, rich ... loaded with flavour' Sunday Telegraph This book is a celebration of food. By food, Michael Pollan means real, proper, simple food - not the kind that comes in a packet, or has lists of unpronounceable ingredients, or that makes nutritional claims about how healthy it is. More like the kind of food your great-grandmother would recognize. In Defence of Food is a simple invitation to junk the science, ditch the diet and instead rediscover the joys of eating well. By following a few pieces of advice (Eat at a table - a desk doesn't count. Don't buy food where you'd buy your petrol!), you will enrich your life and your palate, and enlarge your sense of what it means to be healthy and happy. It's time to fall in love with food again. For the past twenty years, Michael Pollan has been writing about the places where the human and natural worlds intersect: food, agriculture, gardens, drugs, and architecture. His most recent book, about the ethics and ecology of eating, is The Omnivore's Dilemma, named one of the ten best books of 2006 by the New York Times and the Washington Post. He is also the author of The Botany of Desire, A Place of My Own and Second Nature.

Globalized Eating Cultures

Mediation and Mediatization
Author: Jörg Dürrschmidt,York Kautt
Publisher: Springer
ISBN: 3319936565
Category: Social Science
Page: 363
View: 8846

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This innovative volume explores the link between local and regional eating cultures and their mediatization via transnational TV cooking shows, glocal food advertising and social media transfer of recipes. Pursuing a global and interdisciplinary approach, it brings together research conducted in Latin America, Australia, Africa, Asia and Europe, from leading scholars in sociology and political science, media and cultural studies, as well as anthropology. Drawing on this rich case study material facilitates a revealing and engaging analysis of the connection between the meta-concepts of globalization and mediatization. Across fifteen chapters its authors provide fresh insights into the different impact that food and eating cultures can have on the everyday mediation of ethnicity and class as well as local, regional and transnational modes of belonging in a media rich global environment. This exciting addition to the food studies literature will appeal in particular to students and scholars of sociology, anthropology, media and cultural studies.

The Real Food Cookbook

Traditional Dishes for Modern Cooks
Author: Nina Planck
Publisher: Bloomsbury Publishing USA
ISBN: 162040933X
Category: Cooking
Page: 256
View: 5147

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When Nina Planck toured to promote her two earlier books, Real Food and Real Food for Mother and Baby, the question she heard most was, "When are you going to write a cookbook??? At long last, The Real Food Cookbook is here. In a dietary landscape overfull with low-carb bread and dubious advice about triglycerides, Planck is revolutionary in her complete embrace of a more old-fashioned and diverse way of eating. Aptly described by the Washington Post as "a cross between Alice Waters and Martha Stewart,?? Planck showcases traditional, real foods-produce, dairy, meat, fish, eggs-through tempting and straightforward recipes for the beginner or regular home cook. The Real Food Cookbook takes 150 classic dishes, from starters, soups, and salads to the center of the plate, to sweets and the cheese course, and makes them anew, transforming them with Nina's signature approach: using fresh herbs, good butter, seasonal fruits and vegetables, grass-fed and pastured meats, and whole grains. With essays and tips throughout, sharing Nina's own real-food lifestyle, The Real Food Cookbook will provide inspiration for any omnivorous cook or eater. Find recipes for every occasion: a cheese plate with drinks, a family Seder, Easter egg salads, a summer barbeque.Learn how Nina stocks her pantry and where she buys real food.Whether you're preparing the meals or simply eating them, everyone will enjoy the stories, feast on one hundred gorgeous full-color photographs, and beg the family cook to make the meals Nina loves.

Acceptable Genes?

Religious Traditions and Genetically Modified Foods
Author: Conrad Brunk,Harold Coward
Publisher: SUNY Press
ISBN: 1438428960
Category: Religion
Page: 278
View: 998

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Perspectives on genetically modified foods from world religions and indigenous traditions.

Food Journeys of a Lifetime

500 Extraordinary Places to Eat Around the Globe
Author: National Geographic
Publisher: National Geographic Books
ISBN: 1426216092
Category: Travel
Page: 320
View: 5918

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For pure pleasure, few experiences are as satisfying as a chance to explore the world’s great culinary traditions and landmarks—and here, in the latest title of our popular series of illustrated travel gift books, you’ll find a fabulous itinerary of foods, dishes, markets, and restaurants worth traveling far and wide to savor. On the menu is the best of the best from all over the globe: Tokyo’s freshest sushi; the spiciest Creole favorites in New Orleans; the finest vintages of the great French wineries; the juiciest cuts of beef in Argentina; and much, much more. You’ll sample the sophisticated dishes of fabled chefs and five-star restaurants, of course, but you’ll also discover the simpler pleasures of the side-street cafés that cater to local people and the classic specialties that give each region a distinctive flavor. Every cuisine tells a unique story about its countryside, climate, and culture, and in these pages you’ll meet the men and women who transform nature’s bounty into a thousand gustatory delights. Hundreds of appetizing full-color illustrations evoke an extraordinary range of tastes and cooking techniques; a wide selection of recipes invites you to create as well as consume; sidebars give a wealth of entertaining information about additional sites to visit as well as the cultural importance of the featured food; while lively top ten lists cover topics from chocolate factories to champagne bars, from historic food markets to wedding feasts, harvest celebrations, and festive occasions of every kind. In addition, detailed practical travel information provides all the ingredients you’ll need to cook up a truly delicious experience for even the most demanding of traveling gourmets.

Deceptively Delicious

Simple Secrets to Get Your Kids Eating Good Food
Author: Jessica Seinfeld
Publisher: Harper Collins
ISBN: 0061983551
Category: Family & Relationships
Page: 208
View: 5838

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It has become common knowledge that childhood obesity rates are increasing every year. But the rates continue to rise. And between busy work schedules and the inconvenient truth that kids simply refuse to eat vegetables and other healthy foods, how can average parents ensure their kids are getting the proper nutrition and avoiding bad eating habits? As a mother of three, Jessica Seinfeld can speak for all parents who struggle to feed their kids right and deal nightly with dinnertime fiascos. As she wages a personal war against sugars, packaged foods, and other nutritional saboteurs, she offers appetizing alternatives for parents who find themselves succumbing to the fastest and easiest (and least healthy) choices available to them. Her modus operandi? Her book is filled with traditional recipes that kids love, except they're stealthily packed with veggies hidden in them so kids don't even know! With the help of a nutritionist and a professional chef, Seinfeld has developed a month's worth of meals for kids of all ages that includes, for example, pureed cauliflower in mac and cheese, and kale in spaghetti and meatballs. She also provides revealing and humorous personal anecdotes, tear–out shopping guides to help parents zoom through the supermarket, and tips on how to deal with the kid that "must have" the latest sugar bomb cereal. But this book also contains much more than recipes and tips. By solving problems on a practical level for parents, Seinfeld addresses the big picture issues that surround childhood obesity and its long–term (and ruinous) effects on the body. With the help of a prominent nutritionist, her book provides parents with an arsenal of information related to kids' nutrition so parents understand why it's important to throw in a little avocado puree into their quesadillas. She discusses the critical importance of portion size, and the specific elements kids simply must have (as opposed to adults) in order to flourish now and in the future: protein, calcium, vitamins, and Omega 3 and 6 fats. Jessica Seinfeld's book is practical, easy–to–read, and a godsend for any parent that wants their kids to be healthy for a long time to come.

Nourishing Diets

How Paleo, Ancestral and Traditional Peoples Really Ate
Author: Sally Fallon Morell
Publisher: Grand Central Life & Style
ISBN: 1538711699
Category: Cooking
Page: 288
View: 8738

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Sally Fallon Morell, bestselling author of Nourishing Traditions, debunks diet myths to explore what our ancestors from around the globe really ate--and what we can learn from them to be healthy, fit, and better nourished, today The Paleo craze has taken over the world. It asks curious dieters to look back to their ancestors' eating habits to discover a "new" way to eat that shuns grains, most dairy, and processed foods. But, while diet books with Paleo in the title sell well--are they correct? Were paleolithic and ancestral diets really grain-free, low-carb, and based on all lean meat? In NOURISHING DIETS bestselling author Sally Fallon Morell explores the diets of our primitive ancestors from around the world--from Australian Aborigines and pre-industrialized Europeans to the inhabitants of "Blue Zones" where a high percentage of the populations live to 100 years or more. In looking to the recipes and foods of the past, Fallon Morell points readers to what they should actually be eating--the key principles of traditional diets from across cultures--and offers recipes to help translate these ideas to the modern home cook.

Disappearing Foods

Studies in Foods and Dishes at Risk : Proceedings of the Oxford Symposium on Food and Cookery 1994
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325629
Category: Cooking
Page: 240
View: 6288

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