Eating Traditional Food

Politics, identity and practices
Author: Brigitte Sebastia
Publisher: Taylor & Francis
ISBN: 1317285948
Category: Social Science
Page: 226
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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.

Globalized Eating Cultures

Mediation and Mediatization
Author: Jörg Dürrschmidt,York Kautt
Publisher: Springer
ISBN: 3319936565
Category: Social Science
Page: 363
View: 7700

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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.

Eating and Healing

Traditional Food As Medicine
Author: Andrea Pieroni
Publisher: Haworth Press
ISBN: 9781560229834
Category: Health & Fitness
Page: 406
View: 4953

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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.

Acceptable Genes?

Religious Traditions and Genetically Modified Foods
Author: Conrad Brunk,Harold Coward
Publisher: SUNY Press
ISBN: 1438428960
Category: Religion
Page: 278
View: 8901

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

Eating Ourselves Sick

Author: Louise Stephen
Publisher: Macmillan Publishers Aus.
ISBN: 1760551600
Category: Health & Fitness
Page: N.A
View: 6075

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"Louise Stephen's powerful, no-holds-barred demolition of Big Food dissects the profit motive that has filled our food supply with toxic oils and sugar, and shows us how money is destroying our health." DAVID GILLESPIE Our diet has changed radically in the space of 100 years. We have swapped home-cooked food made with whole ingredients for processed food made from sugar, seed oils and refined wheat. Modern-day food is cheap, convenient and accessible, but also hugely destructive to our health. Former business consultant Louise Stephen developed an autoimmune disease in her early thirties, which led to renal failure and a kidney transplant. As a middle-class professional from a wealthy Western country, she was perplexed as to how she had become so ill. She started to investigate, using her business and research skills to find out what she could about diet and how it relates to health. What she uncovered will change the way you think about processed food - frozen dinners, breakfast cereals, packaged snacks, dips, flavoured drinks, bottled sauces - and the industry that is profiting from the commodification and toxication of our food supply. Stephen shows us how Big Food is picking up where Big Tobacco left off, employing skilful marketing to nudge us towards increasingly processed food, while hoping we'll fail to notice the commensurate rise in obesity and decline in health. Stephen reveals how governments and peak health bodies are often powerless to intervene and, even worse, are sometimes complicit in convincing us to ditch our wholefood ingredients for factory-made products. This is not a diet book. Meticulously researched and compellingly argued, Eating Ourselves Sick shines a light on the powerful forces that stand between us and a healthy diet.

Health Transitions in Arctic Populations

Author: Peter Bjerregaard,T. Kue Young
Publisher: University of Toronto Press
ISBN: 1442691190
Category: Health & Fitness
Page: 496
View: 935

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The Arctic regions are inhabited by diverse populations, both indigenous and non-indigenous. Health Transitions in Arctic Populations describes and explains changing health patterns in these areas, how particular patterns came about, and what can be done to improve the health of Arctic peoples. This study correlates changes in health status with major environmental, social, economic, and political changes in the Arctic. T. Kue Young and Peter Bjerregaard seek commonalities in the experiences of different peoples while recognizing their considerable diversity. They focus on five Arctic regions ? Greenland, Northern Canada, Alaska, Arctic Russia, and Northern Fennoscandia, offering a general overview of the geography, history, economy, population characteristics, health status, and health services of each. The discussion moves on to specific indigenous populations (Inuit, Dene, and Sami), major health determinants and outcomes, and, finally, an integrative examination of what can be done to improve the health of circumpolar peoples. Health Transitions in Arctic Populations offers both an examination of key health issues in the north and a vision for the future of Arctic inhabitants.

Food Rules

An Eater's Manual
Author: Michael Pollan
Publisher: Penguin UK
ISBN: 0141962976
Category: Health & Fitness
Page: 160
View: 7466

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Eat food. Mostly plants. Not too much. Using those seven words as his guide, Michael Pollan offers this indispensable handbook for anyone concerned about health and food. Simple, sensible and easy to use, Food Rules is a set of memorable adages or 'personal policies' for eating wisely, gathered from a wide variety of sources: mothers, grandmothers, nutritionists, anthropologists and ancient cultures among them. Whether at the supermarket, a restaurant or an all-you-can-eat buffet, this handy, pocket-size resource is the perfect manual for anyone who would like to become more mindful of the food we eat. 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. The Omnivore's Dilemma, about the ethics and ecology of eating, was 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 and, most recently, In Defence of Food.

Multicultural Handbook of Food, Nutrition and Dietetics

Author: Aruna Thaker,Arlene Barton
Publisher: John Wiley & Sons
ISBN: 1405173580
Category: Medical
Page: 389
View: 4219

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Practical handbook written by experienced dietitians Supported by the British Dietetic Association Includes research on migration studies and chronic disease states Provides accessible information for health professionals in this important area.

The Zulu of Africa

Author: Nita Gleimius,Emma Mthimunye,Evelina Subanyoni
Publisher: Lerner Publications
ISBN: 9780822506614
Category: Juvenile Nonfiction
Page: 48
View: 5290

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Describes the history, culture, modern and traditional economies, religion, family life, and language of South Africa's Zulu people, as well as the region in which they live.

The HawaiiDiet

Author: Terry Shintani
Publisher: Simon and Schuster
ISBN: 0671026674
Category: Health & Fitness
Page: 352
View: 6113

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Originally self-published, this innovative new dietary program combines the ancient health-promoting techniques of the Hawaiian islands with the most recent technological breakthroughs to present an "all-you-can-eat" program that enables lasting weight loss and health benefits. Reprint.

Human Nutrition - E-Book

Author: Catherine Geissler,Hilary Powers
Publisher: Elsevier Health Sciences
ISBN: 0702044377
Category: Medical
Page: 760
View: 821

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This title is now available under ISBN 9780702044632. This 12th edition of Human Nutrition has been fully updated by a renowned team of international experts to ensure to ensure authoritative content and a global perspective. It provides a comprehensive resource for all those in the field of nutrition and other health sciences. Comprehensive coverage of nutrition in one, concise volume with additional material and interactive exercises on website. A similar logical chapter structure throughout and textbook features in each chapter - learning objectives, key point summaries and text boxes - facilitate learning and revision. Incorporates latest research, for example on organic foods and sustainable agriculture. Team of contributors of international repute from 11 countries guarantees authoritative text. New chapter on dietary reference values N New section on electrolytes and water balance Expanded section on HIV Website: updating between editions online-only chapters on food commodities, e.g. cereals, vegetables and fruit, meat, fish, egg, milk and milk products online examples of calculations and interactive exercises.

Selenium in Food and Health

Author: Conor Reilly
Publisher: Springer Science & Business Media
ISBN: 0387332448
Category: Technology & Engineering
Page: 206
View: 7100

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This book provides readers with a clear and reliable account of the extraordinary story of selenium and its role in human health. It is written in a readable and user-friendly manner, and takes into account the considerable amount of fresh information that has been published over the past decade. The book if for the reader who wants to make an informed judgment about the competing claims for and against Selenium’s value as a nutritional supplement.

Eating Culture

An Anthropological Guide to Food
Author: Gillian Crowther
Publisher: University of Toronto Press
ISBN: 1442604654
Category: Social Science
Page: 324
View: 5942

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"Humans have an appetite for food, and anthropology - as the study of human beings, their culture, and society - has an interest in the role of food. From ingredients and recipes to meals and menus across time and space, Eating Culture is a highly engaging overview that illustrates the important role that anthropology and anthropologists have played in understanding food. Organized around the sometimes elusive concept of cuisine and the public discourse - on gastronomy, nutrition, sustainability, and culinary skills - that surrounds it, this practical guide to anthropological method and theory brings order and insight to our changing relationship with food."--pub. desc.

Eating Soulfully and Healthfully with Diabetes

Includes Exchange List and Carbohydrate Counts for Traditional Foods from the American South and Caribbean
Author: Constance Brown-Riggs
Publisher: iUniverse
ISBN: 0595380514
Category: Health & Fitness
Page: 224
View: 776

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Eating Soulfully and Healthfully with Diabetes is a comprehensive guide that provides nutrition information and carbohydrate-counts for foods that will appeal to African Americans who suffer from diabetes.Author Constance Brown-Riggs, a certified diabetes educator with over twenty-five years of experience, shares her vast knowledge of nutrition and dietetics in order to encourage African Americans to prepare and enjoy traditional ethnic fare from the American South and the Caribbean while maintaining normal glucose levels and healthy food intake. As she encourages all people with diabetes to shed pounds, improve food choices, and exercise, Brown-Riggs provides important resources and valuable tips: A description of the Diabetes Soul Food Pyramid An extensive listing of traditional foods from the South and Caribbean Fast food and brand-name nutrient information and label-reading advice A two-week soul food menu plan and sample food diary A dictionary of food terms Tips for upscale dining Eating Soulfully and Healthfully with Diabetes will not only provide life-saving information for people with diabetes but will also educate their families and serve as an excellent resource for health care providers and diabetes and dietetics professionals.

Economics of Sustainable Tourism

Author: Fabio Cerina,Anil Markandya,Michael McAleer
Publisher: Routledge
ISBN: 1136904964
Category: Business & Economics
Page: 208
View: 2280

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Tourism is one of the world's largest industries and one of its fastest growing economic sectors helping to generate income and employment for local people. At the same time, it has many negative outsourced effects on the environment and local culture. Achieving a more sustainable pattern of tourism development is high on the global agenda aiming to meet human needs while preserving the environment now and for the future. The Economics of Sustainable Tourism aims to critically explore how tourism economic development can move closer to a sustainable ideal from a firm economic analytic anchor. Grounded in economic theory and application it analyzes tourist’s satisfaction and impacts of tourism on the host community, investigates the productivity of the industry and identify factors which could increase economic and sustainable development such as trade relationships. It offers further insight into how destinations sustainability can be measured, economic benefits of a more sustainable destination and sets the agenda for future research. The book includes a range of theoretical and empirical perspectives and includes cutting edge research from international scholars. This significant volume provides a new perspective on the sustainable tourism debate and will be a valuable read for students, researchers, academics of Tourism and Economics.

Food Choice, Acceptance and Consumption

Author: Herbert L. Meiselman,H.J.H. MacFie
Publisher: Springer Science & Business Media
ISBN: 9780751401929
Category: Business & Economics
Page: 397
View: 4653

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The role of the human senses in food acceptance, the socio-cultural context of eating and food choice, what animal research tells us about human eating, the developments of childresns eating habits, what does abnormal eating tell us about normal eating, the contextual basis for food acceptanc, food choice and food intake, marketing and consumer behaviour with respect to foods, economic influences on food choice, food choice,mood and mental performance, attitudes and belifs inf food habits, dietary change.

The Coconut Diet: The Secret Ingredient for Effortless Weight Loss

Author: Cherie Calbom
Publisher: HarperCollins UK
ISBN: 0007588925
Category: Health & Fitness
Page: 352
View: 6937

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Discover how the benefits of coconut can change your life! Supercharge your metabolism by adding coconut oil to your diet – the weight simply drops off. Get the right good fat–low carb balance with this easy 21-day plan and discover the research into this miracle food.

We Visit South Korea

Author: Leavitt Amie
Publisher: Mitchell Lane Publishers, Inc.
ISBN: 1612285368
Category: Juvenile Nonfiction
Page: 64
View: 6619

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We Visit South Korea takes middle school students on a wonderful journey to the Asian country of South Korea. The book is written in a lively and interesting style that makes South Korea come alive. The title contains South Korea's history, geography, conflicts, culture, religions, politics, economy, and most importantly contemporary life in the country today. The country's vital statistics, timeline, place in the world, and a native recipe and craft are included. The book has been developed to address many of the Common Core specific goals, higher level thinking skills, and progressive learning strategies from informational texts for middle grade and junior high level students.


The Science and Politics of Dietary Advice
Author: Gyorgy Scrinis
Publisher: Columbia University Press
ISBN: 0231527144
Category: Cooking
Page: 368
View: 1552

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Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food—an approach that has dominated nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed and in some cases distorted our appreciation of food quality, such that even highly processed foods may be perceived as healthful depending on their content of "good" or "bad" nutrients. Investigating the butter versus margarine debate, the battle between low-fat, low-carb, and other weight-loss diets, and the food industry's strategic promotion of nutritionally enhanced foods, Scrinis reveals the scientific, social, and economic factors driving our modern fascination with nutrition. Scrinis develops an original framework and terminology for analyzing the characteristics and consequences of nutritionism since the late nineteenth century. He begins with the era of quantification, in which the idea of protective nutrients, caloric reductionism, and vitamins' curative effects took shape. He follows with the era of good and bad nutritionism, which set nutricentric dietary guidelines and defined the parameters of unhealthy nutrients; and concludes with our current era of functional nutritionism, in which the focus has shifted to targeted nutrients, superfoods, and optimal diets. Scrinis's research underscores the critical role of nutrition science and dietary advice in shaping our relationship to food and our bodies and in heightening our nutritional anxieties. He ultimately shows how nutritionism has aligned the demands and perceived needs of consumers with the commercial interests of food manufacturers and corporations. Scrinis also offers an alternative paradigm for assessing the healthfulness of foods—the food quality paradigm—that privileges food production and processing quality, cultural-traditional knowledge, and sensual-practical experience, and promotes less reductive forms of nutrition research and dietary advice.