MACDONALD-KELCE LIBRARY
These are physical books located in the Macdonald-Kelce Library. If you need help locating them, just stop by the Research Help Desk and we will be happy to help.
American Organic: a cultural history of farming, gardening, shopping, and eating by
In 1947, when J. I. Rodale, editor of Organic Gardening, declared, "the Revolution has begun," a mere 60,000 readers and a ragtag army of followers rallied to the cause, touting the benefits of food grown with all-natural humus. More than a half century later, organic farming is part of a multi-billion-dollar industry, spreading from the family farm to agricultural conglomerates, and from the supermarket to the farmer's market to the dinner tables of families all across America. In the organic zeitgeist the adage "you are what you eat" truly applies, and this book reveals what the dynamics of organic culture tells us about who we are. Rodale's goal was to improve individuals and the world. American Organics shows how the organic movement has been more successful in the former than the latter, while preserving connections to environmentalism, agrarianism, and nutritional dogma. With the unbiased eye of a cultural historian, Robin O'Sullivan traces the movement from agricultural pioneers in the 1940s to hippies in the 1960s to consumer activists today--from a counter cultural moment to a mainstream concern, with advocates in highbrow culinary circles, agri-business, and mom-and-pop grocery stores. Her approach is holistic, examining intersections of farmers, gardeners, consumers, government regulations, food shipping venues, advertisements, books, grassroots groups, and mega-industries involved in all echelons of the organic food movement. In American Organic we see how organic growing and consumption has been everything from a practical decision, lifestyle choice, and status marker to a political deed, subversive effort, and social philosophy--and how organic production and consumption are entrenched in the lives of all Americans, whether they eat organic food or not.
As Long As We Both Shall Eat : a history of wedding food and feasts by
As Long as we Both Shall Eat is a culinary history of wedding feasts. Examining the various food customs associated with weddings in America and around the world, Claire Stewart not only provides a rich account of the foods most loved and frequently served at wedding celebrations, she also offers a glimpse into the customs and celebrations themselves, as they are experienced in the West and in various other cultures. She sheds light on the historical and contemporary significance of wedding food, and explores patterns of the varieties of conspicuous consumption linked to American wedding feasts in particular. There are stories of celebrity excess, and the book is peppered with accounts of lavish strange-but-true wedding tales. The antics of wealthy socialites and celebrities is a topic rich for exploration, and the telling of their exploits can be used to track the fads and changes in conventional and contemporary wedding feasts and celebrations. From cocktail hours to wedding cakes, showers to brunches, the food we enjoy to celebrate the joining of life partners helps bring us together, no matter our differences. Readers are treated to a tasty trip down the aisle in this entertaining and lively account of nuptial noshing.
Burger by
Object Lessons is a series of short, beautifully designed books about the hidden lives of ordinary things. The burger, long the All-American meal, is undergoing an identity crisis. From its shifting place in popular culture to efforts by investors such as Bill Gates to create the non-animal burger that can feed the world, the burger's identity has become as malleable as that patty of protein itself, before it is thrown on a grill. Carol Adams's Burger is a fast-paced and eclectic exploration of the history, business, cultural dynamics, and gender politics of the ordinary hamburger. Object Lessons is published in partnership with an essay series in The Atlantic.
Devouring Cultures: perspectives on food, power, and identity from the zombie apocalypse to Downton Abbey by
Devouring Cultures brings together contributors from a wide range of disciplines including media studies, rhetoric, gender studies, philosophy, anthropology, literary criticism, film criticism, race theory, history, and linguistics to examine the ways food signifies both culture and identity. These scholars look for answers to intriguing questions: What does our choice of dining house say about our social class? Can restaurants teach us about a culture? How does food operate in Downton Abbey? How does food consumption in zombie apocalypse films and apocalyptic literature relate to contemporary food-chain crises and food nostalgia? What aspects of racial conflict, assimilation, and empowerment may be represented in restaurant culture and food choice? Restaurants, from their historical development to their modern role as surrogate kitchen, are studied as markers of gender, race, and social class, and also as forums for the exhibition of tensions or spaces where culture is learned through the language of food. Food, as it is portrayed in literature, movies, and television, is illuminated as a platform for cultural assimilation, a way for the oppressed to find agency, or even a marker for the end of a civilization. The essays in Devouring Cultures show how our choices about what we eat, where we eat, and with whom we eat are linked to identity and meaning and how the seemingly simple act of consumption has implications that extend far beyond sustenance.
Eating to Learn, Learning to Eat: the origins of school lunch in the United States by
In Eating to Learn, Learning to Eat, historian A. R. Ruis explores the origins of American school meal initiatives to explain why it was (and, to some extent, has continued to be) so difficult to establish meal programs that satisfy the often competing interests of children, parents, schools, health authorities, politicians, and the food industry. Through careful studies of several key contexts and detailed analysis of the policies and politics that governed the creation of school meal programs, Ruis demonstrates how the early history of school meal program development helps us understand contemporary debates over changes to school lunch policies.
Fast-Food Kids : French fries, lunch lines, and social ties by
2018 Morris Rosenberg Award, DC Sociological Society In recent years, questions such as "what are kids eating?" and "who's feeding our kids?" have sparked a torrent of public and policy debates as we increasingly focus our attention on the issue of childhood obesity. The Centers for Disease Control and Prevention estimates that while 1 in 3 American children are either overweight or obese, that number is higher for children living in concentrated poverty. Enduring inequalities in communities, schools, and homes affect young people's access to different types of food, with real consequences in life choices and health outcomes. Fast-Food Kids sheds light on the social contexts in which kids eat, and the broader backdrop of social change in American life, demonstrating why attention to food's social meaning is important to effective public health policy, particularly actions that focus on behavioral change and school food reforms. Through in-depth interviews and observation with high school and college students, Amy L. Best provides rich narratives of the everyday life of youth, highlighting young people's voices and perspectives and the places where they eat. The book provides a thorough account of the role that food plays in the lives of today's youth, teasing out the many contradictions of food as a cultural object--fast food portrayed as a necessity for the poor and yet, reviled by upper-middle class parents; fast food restaurants as one of the few spaces that kids can claim and effectively 'take over' for several hours each day; food corporations spending millions each year to market their food to kids and to lobby Congress against regulations; schools struggling to deliver healthy food young people will actually eat, and the difficulty of arranging family dinners, which are known to promote family cohesion and stability. A conceptually-driven, ethnographic account of youth and the places where they eat, Fast-Food Kids examines the complex relationship between youth identity and food consumption, offering answers to those straightforward questions that require crucial and comprehensive solutions.
Food and Poverty: food insecurity and food sovereignty among America's poor by
Food insecurity rates, which skyrocketed with the Great Recession, have yet to fall to pre-recession levels. Food pantries are stretched thin, and states are imposing new restrictions on programs like SNAP that are preventing people from getting crucial government assistance. At the same time, we see an increase in obesity that results from lack of access to healthy foods. The poor face a daily choice between paying bills and paying for food.
Food Routes : growing bananas in Iceland and other tales from the logistics of eating by
Finding opportunities for innovation on the path between farmer and table. Even if we think we know a lot about good and healthy food--even if we buy organic, believe in slow food, and read Eater--we probably don't know much about how food gets to the table. What happens between the farm and the kitchen? Why are all avocados from Mexico? Why does a restaurant in Maine order lamb from New Zealand? In Food Routes, Robyn Metcalfe explores an often-overlooked aspect of the global food system: how food moves from producer to consumer. She finds that the food supply chain is adapting to our increasingly complex demands for both personalization and convenience--but, she says, it won't be an easy ride. Networked, digital tools will improve the food system but will also challenge our relationship to food in anxiety-provoking ways. It might not be easy to transfer our affections from verdant fields of organic tomatoes to high-rise greenhouses tended by robots. And yet, argues Metcalfe--a cautious technology optimist--technological advances offer opportunities for innovations that can get better food to more people in an increasingly urbanized world. Metcalfe follows a slice of New York pizza and a club sandwich through the food supply chain; considers local foods, global foods, and food deserts; investigates the processing, packaging, and storage of food; explores the transportation networks that connect farm to plate; and explains how food can be tracked using sensors and the Internet of Things. Future food may be engineered, networked, and nearly independent of crops grown in fields. New technologies can make the food system more efficient--but at what cost to our traditionally close relationship with food?
The Food Sharing Revolution : how start-ups, pop-ups, and co-ops are changing the way we eat by
Marvin is a contract hog farmer in Iowa. He owns his land, his barn, his tractor, and his animal crates. He has seen profits drop steadily for the last twenty years and feels trapped. Josh is a dairy farmer on a cooperative in Massachusetts. He doesn't own his cows, his land, his seed, or even all of his equipment. Josh has a healthy income and feels like he's made it. In The Food Sharing Revolution, Michael Carolan tells the stories of traditional producers like Marvin, who are being squeezed by big agribusiness, and entrepreneurs like Josh, who are bucking the corporate food system. The difference is Josh has eschewed the burdens of individual ownership and is tapping into the sharing economy. Josh and many others are sharing tractors, seeds, kitchen space, their homes, and their cultures. They are business owners like Dorothy, who opened her bakery with the help of a no-interest, crowd-sourced loan. They are chefs like Camilla, who introduces diners to her native Colombian cuisine through peer-to-peer meal sharing. Their success is not only good for aspiring producers, but for everyone who wants an alternative to monocrops and processed foods. The key to successful sharing, Carolan shows, is actually sharing. He warns that food, just like taxis or hotels, can be co-opted by moneyed interests. But when collaboration is genuine, the sharing economy can offer both producers and eaters freedom, even sovereignty. The result is a healthier, more sustainable, and more ethical way to eat.
Seasoned Socialism: gender and food in late Soviet everyday life by
Seasoned Socialism considers the relationship between gender and food in late Soviet daily life. Political and economic conditions heavily influenced Soviet life and foodways during this period and an exploration of Soviet women's central role in the daily sustenance for their families as well as the obstacles they faced on this quest offers new insights into intergenerational and inter-gender power dynamics of that time. Food, both in its quality and quantity, was a powerful tool in the Soviet Union. This collection features work by scholars in an array of fields including cultural studies, literary studies, sociology, history, and food studies, and the work gathered here explores the intersection of gender, food, and culture in the post-1960s Soviet context. From personal cookbooks to gulag survival strategies, Seasoned Socialism considers gender construction and performance across a wide array of primary sources, including poetry, fiction, film, women's journals, oral histories, and interviews. This collection provides fresh insight into how the Soviet government sought to influence both what citizens ate and how they thought about food.
Books & Ebooks Search
In order to access the Library electronic materials (books, journals and databases) when you are outside the library, go to MyUTampa and enter your Spartans Domain user name and password. If you need assistance with your Spartans Domain log-in information, please contact the IT Help Desk at StudentHelp@ut.edu or at x6255.
Culinary Turn by
Kitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice - in turn, cooks are adapting the staging practices that go with an artistic self-image. This development is accompanied by crisis of eating behaviour and a philosophy of cooking as a speculative cultural technique. This volume investigates the dimensions of a new culinary turn, combining for the very first time contributions from the theory and practice of cooking.
Food and Nutrition by
From cleanses and raw veganism to the clean eating and paleo diets, it seems that every day there is news about some new super-nutrient, super diet, or super food that promises to help us to be healthier, smarter, happier, fight disease, lose weight, or live longer.
Food Anxiety in Globalising Vietnam by
This open access book approaches the anxieties inherent in food consumption and production in Vietnam. The country's rapid and recent economic integration into global agro-food systems and consumer markets spurred a new quality of food safety concerns, health issues and distrust in food distribution networks that have become increasingly obscured. This edited volume further puts the eating body centre stage by following how gendered body norms, food taboos, power structures and social differentiation shape people's ambivalent relations with food. It uncovers Vietnam's trajectories of agricultural modernisation against which consumers and producers manoeuvre amongst food self-sufficiency, security and abundance. Food Anxiety in Globalising Vietnam is explicitly about 'dangerous' food - regarding its materiality and meaning. It provides social science perspectives on anxieties related to food and surrounding discourses that travel between the local and the global, the individual and society and into the body. Therefore, the book's lens of food anxiety matters for social theory and for understanding the embeddedness and discontinuities of food globalizations in Vietnam and beyond. Due to its rich empirical base, methodological approaches and thematic foci, it will appeal to scholars, practitioners and students alike.
Hidden Hunger by
For decades, NGOs targeting world hunger focused on ensuring that adequate quantities of food were being sent to those in need. In the 1990s, the international food policy community turned its focus to the "hidden hunger" of micronutrient deficiencies, a problem that resulted in two scientific solutions: fortification, the addition of nutrients to processed foods, and biofortification, the modification of crops to produce more nutritious yields. This hidden hunger was presented as a scientific problem to be solved by "experts" and scientifically engineered smart foods rather than through local knowledge, which was deemed unscientific and, hence, irrelevant. In Hidden Hunger, Aya Hirata Kimura explores this recent emphasis on micronutrients and smart foods within the international development community and, in particular, how the voices of women were silenced despite their expertise in food purchasing and preparation. Kimura grounds her analysis in case studies of attempts to enrich and market three basic foods--rice, wheat flour, and baby food--in Indonesia. She shows the power of nutritionism and how its technical focus enhanced the power of corporations as a government partner while restricting public participation in the making of policy for public health and food. She also analyzes the role of advertising to promote fortified foodstuffs and traces the history of Golden Rice, a crop genetically engineered to alleviate vitamin A deficiencies. Situating the recent turn to smart food in Indonesia and elsewhere as part of a long history of technical attempts to solve the Third World food problem, Kimura deftly analyzes the intersection of scientific expertise, market forces, and gendered knowledge to illuminate how hidden hunger ultimately defined women as victims rather than as active agents.
Risk and Food Safety in China and Japan by
Around the world, food has probably never been as safe as it is today. However, periodic crises have aroused consumer anxiety and contributed to a general lack of confidence in the agro-industrial system. The diverse nature of these crises increases governments' and industry difficulties in predicting and tackling them. This book addresses the relations between risk and food theoretically and empirically through case studies from Japan and China. Part I of the book examines the interaction between theoretical aspects and decision-making. The book theorizes the links between food and risk and analyses the decision-making process in light of risks and governance. The relationship between food risks, governance systems and economic decisions is assessed to explore ideas such as the "pact of nutrition" and the theory of weak signals. Part II examines case studies from China and Japan in the aftermaths of recent crises such as the milk powder scandal in China and food safety following the Fukushima nuclear accident and tsunami in Japan. This book will be an important resource for scholars, academics and policy-makers in the fields of sociology, economics, food studies, Chinese studies and Japanese studies and theories of risks and safety.
Sustainable Diets by
This book takes a transdisciplinary approach and considers multisectoral actions, integrating health, agriculture and environmental sector issues to comprehensively explore the topic of sustainable diets. The team of international authors informs readers with arguments, challenges, perspectives, policies, actions and solutions on global topics that must be properly understood in order to be effectively addressed. They position issues of sustainable diets as central to the Earth's future. Presenting the latest findings, they: - Explore the transition to sustainable diets within the context of sustainable food systems, addressing the right to food, and linking food security and nutrition to sustainability. - Convey the urgency of coordinated action, and consider how to engage multiple sectors in dialogue and joint research to tackle the pressing problems that have taken us to the edge, and beyond, of the planet's limits to growth. - Review tools, methods and indicators for assessing sustainable diets. - Describe lessons learned from case studies on both traditional food systems and current dietary challenges. As an affiliated project of the One Planet Sustainable Food Systems Programme, this book provides a way forward for achieving global and local targets, including the Sustainable Development Goals and the United Nations Decade of Action on Nutrition commitments. This resource is essential reading for scientists, practitioners, and students in the fields of nutrition science, food science, environmental sciences, agricultural sciences, development studies, food studies, public health and food policy.
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