The role of these ingredients in Mexican food culture through the centuries is the basis of this volume.
In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century—when the Spaniards introduced new foodstuffs, adding variety to the diet—and the profound changes that have occurred in Mexican food culture since the s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact. Their basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health.
Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments. The principal foods of Mexican cuisine and their origins are explained in the second chapter. Mexican women have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand, and a chapter is devoted to this work and a discussion of how traditional ways are supplemented today with modern conveniences and kitchen aids such as blenders and food processors.
Surveys of class and regional differences in typical meals and cuisines present insight into the daily lives of a wide variety of Mexicans. The Mexican way of life is also illuminated in chapters on eating out, whether at the omnipresent street stalls or at fondas, and special occasions, including the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anemia, diabetes, and obesity. Food in the various countries differs in some ways because of cultural heritage, cooking techniques, and geography, here divided into four zones.
The traditions of the primary groups—Indians, Europeans, and Africans—and their five centuries of mixing have still resulted in a stable food culture. The foods of the Indians before European contact still play an important role, along with other foods brought by successive immigrant groups. Europeans tried to establish their staples, wheat and wine, with little success. Many dishes, cooking methods, and food habits have survived with little modification since time immemorial. Students and other readers will learn much about the South American foodways in daily life today, with special attention paid to historical perspective and any rural and urban differences.
For example, in all the major cultural groups, food preparation and cooking have always been women's work, with the exception of the meat roast asado by llaneros and gauchos.
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The rise of the cooking profession is discussed as well. A fascinating look at the daily meal schedule includes insight in to how the European conquerors imposed their eating habits and encouraged overeating, with the abundance found in the New World. Modern life is shown to affect where people eat, as buying meals, often from street vendors, during the workday has become more of a necessity.
The survey includes a discussion of special occasions, including agricultural celebrations and Catholic feasts with indigenous elements. The overview is completed by a chapter on diet and health, covering such topics as botanical knowledge and science and an assessment of the nutritional value of the South American staples. Classic recipes from many of the countries and illustrations complement the narrative.
The food is appealing because it is tasty, attractive, and generally healthful, with plentiful vegetables, fish, noodles, and rice. Food Culture in Southeast Asia is a richly informative overview of the food and foodways of the mainland countries including Burma, Thailand, Lao, Vietnam, Cambodia, and Malaysia, and the island countries of Singapore, Brunei, East Timor, Indonesia, and the Philippines.
Students and other readers will learn how diverse peoples from diverse geographies feed themselves and the value they place on eating as a material, social, and symbolic act.
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Chapter 1, Historical Overview, surveys the archaeological and historical evidence concerning mainland Southeast Asia, with emphasis on the Indianized kingdoms of the mainland and the influence of the spice trade on subsequent European colonization. Chapter 2, Major Foods and Ingredients, particularly illuminates the rice culture as the central source of calories and a dominant cultural symbol of feminine nurture plus fish and fermented fish products, local fresh vegetables and herbs, and meat in variable amounts. The Cooking chapter discusses the division of labor in the kitchen, kitchens and their equipment, and the steps in acquiring, processing and preparing food.
The Typical Meals chapter approaches typical meals by describing some common meal elements, meal format, and the timing of meals.
Typical meals are presented as variations on a common theme, with particular attention to contrasts such as rural-urban and palace-village. Iconic meals and dishes that carry special meaning as markers of ethnic or national identity are also covered. Chapter 6, Eating Out, reviews some of the options for public eating away from home in the region, including the newly developed popularity of Southeast Asian restaurants overseas.
The chapter has an urban, middle-class bias, as those are the people who are eating out on a regular basis. The Special Occasions chapter examines ritual events such as feeding the spirits of rice and the ancestors, Buddhist and Muslim rituals involving food, rites of passage, and universal celebrations around the coming of the New Year. The final chapter on diet and health looks at some of the ideologies underlying the relation between food and disease, particularly the humoral system, and then considers the nutritional challenges related to recent changes in local food systems, including food safety.
The major monotheistic religions developed in the Middle East, and students and other readers will learn how religious strictures on food and drink continue to play an important role in eating habits there today for Muslims, Jews, and Christians. Most of the population in the regions is Arab, and therefore the emphasis in this volume is mainly on the Arab Muslim food cultures.
The impact of colonialism, globalization, and modernization of the foodways is also discussed in the topical chapters. This thorough overview provides huge insight into the lives of everyday people in the regions through their food culture. One chapter describes the major foodstuffs and how they are used. Another discusses gender roles and cooking, the use of cookbooks, and details the typical kitchen and its contents, from appliances to utensils.
A chapter on typical meals shows the daily rituals of the various peoples. Next, food in the context of religious holidays and life-cycle celebrations is discussed. Finally, traditional folk and modern beliefs about diet and health round out the coverage. Food Culture in Japan. Food Culture in Mexico.
Food Culture in South America. Food Culture in Southeast Asia. Kamal Kha pinned post 23 Aug Ksu Emelianova. Kamal Kha pinned post 17 Aug Non-Fiction Aug 15, at am. Expand text… Wander the historic winding lanes of Old Town, Georgia, slow down in Azerbaijan at an outdoor cafe, and take in the views at Armenia's mountaintop monasteries; all with your trusted travel companion. Roudik Greenwood PDF Students struggling to find information on the modern lives of those living in Eurasia need not look any farther!
Written for high school and undergraduate students, Culture and Customs of the Caucasus fills a major void on library shelves. This unique reference work explores contemporary life in three former Soviet Union republics: Armenia, Azerbaijan, and Georgia. No other reference book offers such exhaustive material on the traditions and customs of all three nations. Students studying world culture, social studies, and multicultural issues can use this engaging and comprehensive volume to learn about the Caucasus's history, urban life, religion, literature, cuisine, holidays, and leisure activities, among many other topics.
In the early 's, Armenia, Azerbaijan, and Georgia emerged from the grip of the Soviet Union and stood on their own for the first time in almost a century.orplacinen.cf
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Today, these three nations are slowly emerging from communism's dark cloud, thriving culturally and gaining strength economically. Written for high-school students, Culture and Customs of the Caucasus is the ultimate one-stop reference source that explores the three countries in the region-no other reference work provides such comprehensive and current material. Students studying world culture, social studies, and multicultural issues can use this engaging and wide-ranging volume to learn about the Caucasus's history, urban life, religion, literature, cuisine, holidays, and leisure activities, among many other topics.
This small, oil-rich country in the southern Caucasus, on the southwestern shore of the Caspian Sea, only made its way on to the contemporary world map after the dissolution of the Soviet Union in As the world shrinks and competition for precious resources intensifies, the direction this strategically and economically important country takes will affect us all. The historically tolerant and pluralist Azeri people have an ancient history and a rich culture. Azerbaijan lay on the route of the Great Silk Road, the trade network that connected China with Europe, and its people have lived through centuries of conquests by different imperial powers.
See the seller's listing for full details. See all condition definitions - opens in a new window or tab Read more about the condition. About this product. The full-colour The Rough Guide to Sardinia is the ultimate travel guide to one of the Mediterranean's most intriguing islands. Unlock the secrets of Sardinia with fabulous photography, colour-coded maps and up-to-date listings, all fully revised for this sixth edition by our Sardinia expert.
The Rough Guide to Sardinia is full of practical advice on what to see and do - from galleries and archeological sites to mountain hikes and beaches - as well as descriptions of the best hotels, bars and restaurants for all budgets. The island's flamboyant festivals and rich history are covered, as are lesser-known aspects such as its industrial heritage, literature, handicrafts and culinary traditions. Trekking and riding itineraries, watersports and biking routes feature too, while 'Top 5 boxes' pick out the highlights you won't want to miss.
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Postage cost can't be calculated. Please enter a valid postcode. There are 6 items available. Please enter a number less than or equal to 6. Select a valid country. Please enter five or nine numbers for the postcode. Domestic handling time. With detailed, accurate maps, inspiring photography, insider reviews on the best hotels and restaurants and reliable transport and safety advice throughout, The Rough Guide to Ecuador will ensure you won't miss a thing during your trip. Rough Guides are written by expert authors who are passionate about both writing and travel.
They have detailed knowledge of the areas they write about--having either traveled extensively or lived there--and their expertise shines through on every page. It's priceless information, delivered with wit and insight, providing the down-to-earth, honest read that is the hallmark of Rough Guides.
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