Tasting Food, Tasting Freedom: Excursions Into Eating, Culture, and the PastBeacon Press, 1996 - 149 páginas "Food is a central element of expression in all cultures. What and how we eat, and with whom, reveals much about our desires and relationships. In Tasting Food, Tasting Freedom, Sidney W. Mintz shows how our choices about food are shaped by a vast and increasingly complex global economy. Taking as examples everything from sugar's ascendance over honey as the most commonly used sweetener to the worldwide distribution of Coca-Cola, Mintz demonstrates how our consumption of a food can be shaped by a variety of external forces, including moral judgments and the demands of war." "Mintz goes on to argue that even under the most severe constraints, our choices can hold enormous significance for us. The title essay explores the way enslaved Africans' creative adaptation of their cuisine to New World conditions offered a symbolic hope of freedom. Other essays probe contemporary American eating habits: Why does the average weight of Americans keep increasing, even as dieting and healthy eating become more popular? Is there such a thing as an American cuisine? Should it matter to us?"--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved |
Dentro del libro
36 páginas coinciden con slavery en este libro.
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Contenido
Food and Its Relationship | 2 |
Tasting Food Tasting Freedom | 33 |
The Conquest of Honey by Sucrose | 50 |
Derechos de autor | |
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Otras ediciones - Ver todas
Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the Past Sidney Wilfred Mintz Vista previa limitada - 1997 |
Tasting Food, Tasting Freedom: Excursions Into Eating, Culture, and the Past Sidney Wilfred Mintz Vista de fragmentos - 1996 |
Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the Past Sidney Wilfred Mintz Sin vista previa disponible - 2001 |
Términos y frases comunes
African almond milk almonds American cuisine American eating anthropologists became become behavior beverages bread breadfruit called Caribbean Caribbean cuisine cassava chapter Coca Cola coffee common commonly consuming food consumption cooking course create culinary cultigens culture diet diner dishes distinctive drink eaten economic emergence enslaved Eric Wolf Europe European example father fats flavored food and eating food habits Golden Syrup Haitian Creole haute cuisine honey human hunger important increase individual ingredients inside meaning instance Jamaica least linked living maize marzipan meal meat medicine Mintz modern moral national cuisine natural North American one's origins particular Pimentel plantation plants political potatoes prepared probably processing production Puerto Rico purity quantities recipes regional cuisines restaurant seems slavery slaves social society sort species spice substances sucrose sugar sumption sweet sweetener symbolic syrup talk TASTING FREEDOM things tion tobacco United