Foodways and Folklore: A Handbook
In every time and place, various traditions, customs, and legends have developed around food. These foodways help define cultures and hold them together, since food is central to life. The foodlore of the world is especially significant to contemporary American society, since the multicultural character of the United States embraces the foodways of diverse ethnic traditions. This book is a convenient introduction to the folklore of food. From early native American cultures to the modern influx of Asian and Middle Eastern immigrants, the book surveys the vast legacy of American foodways.Culturally and ethnically inclusive, it covers everything from soul food to Navaho fry bread, basic Jewish and Islamic food traditions, and Asian, Latin, and European influences on the foods of America. A chapter on definitions and classifications helps students understand the nature of foodlore. This is followed by an extensive selection of examples and texts related to the folklore of food. The volume then looks at different approaches for learning about foodlore. It examines the role of food folklore in the works of writers, artists, musicians, filmmakers, and others. The volume closes with a glossary and a bibliography of print and electronic resources.
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Two Definitions and Classifications
Three Examples and Texts
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African American Alice Waters ancient animals Asian beans became Best Food Writing bread Brillat-Savarin cake caldron called celebration century cheese chef chicken China Chinese cuisine chocolate chopsticks contemporary Cookbook Cookery cookies corn Council of Negro crab cream culture Davidson diet dinner discussion dishes early enjoy ethnic Europe EXAMPLES AND TEXTS Fast Food Fast Food Nation feasts fish flavors folklore food traditions Food Writing foodways French fresh fruit grains grand cuisine Heston Blumenthal home cooks immigrants Indian ingredients Irish Italian Italian American Japanese Jean-Francois Revel Jewish Julia Child kitchen lived lore Mariani McDonald's meal meat Medieval Mexican mooncakes Native American Negro Women Orig popular potatoes prepared recipes region restaurants rice roast salads sauce Schenone served Sonoma Diet Soul Food soup South southern story symbol taste throughout Toasted Ravioli tomatoes United University Press various vegetables vegetarian wrote York