Food Folklore


Book Description

Separate food facts from fiction with this handy guide from America's nutrition experts. Do carbohydrates cause weight gain? Will taking zinc help you recover faster from a cold? Does extra protein make muscles stronger? As long as people want quick and easy solutions to health concerns, food folklore will continue to be a part of our culture. But what are the facts, and what are the tall tales? In this fun and informative book, The American Dietetic Association reveals which commonly-held beliefs about food can be supported by science, and which are just myths. You'll find out about foods that really do have health benefits, and learn which popular practices might actually be harmful. Before you accept the latest health or nutrition advice or spend money on ineffective remedies, consult this unique resource from the experts at the ADA.




Food and Folklore Reader


Book Description

Folklore has long explored food as a core component of life, linked to identity, aesthetics, and community and connecting individuals to larger contexts of history, culture and power. It recognizes that we gather together to eat, define class, gender, and race by food production, preparation, and consumption, celebrate holidays and religious beliefs with food, attach meaning to the most mundane of foods, and evoke memories and emotions through our food selections and presentations. The Food and Folklore Reader is the first comprehensive introduction to folklore methods and concepts relevant to food, spanning the entire discipline with key sources drawn from around the globe. Whilst folklore approaches have long permeated food studies, this is the first dedicated reader to introduce those ideas and to encourage students of food to explore them in their own work. Internationally respected editor Lucy M. Long offers expert commentary and rich learning features to aid teaching. Definitive in scale and scope, the reader covers the history of food in folklore scholarship whilst also highlighting food studies approaches and concepts for folklore readers. From seminal works on identity and aesthetics to innovative scholarship on contemporary food issues such as culinary tourism and food security, this will be an essential resource for food studies, folklore studies and anthropology.




The Food, Folklore, and Art of Lowcountry Cooking


Book Description

The perfect gift for Southerners, history lovers, and foodies alike. Discover the secrets of one of the most mysterious, romantic regions in the South: the Lowcountry. James Beard Cookbook of the Year Award-winning author Joe Dabney produces another gem with this comprehensive celebration of Lowcountry cooking. Packed with history, authoritative folklore, photographs, and fascinating sidebars, Dabney takes readers on a tour of the Coastal Plain, including Charleston, Savannah, and Beaufort, the rice plantations, and the sea islands. Includes: Benne Seed Biscuits Sweet Potato Pie Frogmore Stew She Crab Soup Brunswick Stew Hoppin' John Oyster Purloo Cooter Soup Hags Head Cheese Goobers And much, much more!




Irish Food & Folklore


Book Description




Armenian Food


Book Description

Food is a portal to Armenia's past and present-day culture. This culinary journey across the land called Hayastan presents the rich history, wondrous legends, and fact-filled stories of Armenian cuisine. Authors Irina Petrosian and David Underwood take readers on a memorable tour of Armenia by way of the kitchen. What ancient Armenian fable warned against genetically-altered food? What little-known Armenian fruit may have helped Noah on the ark? What was the diet of David of Sassoun, the legendary Armenian Hercules? What was the influence of the Soviet Union on the food ways of Armenia? What strange and exotic fruits and herbs are sold in Armenia's markets? Why do Armenians go to cemeteries to 'feed' the dead? What role did coffee play in Armenian marriage rituals? If you are curious about one of the world's most ancient cultures, or are contemplating a trip to Armenia, don't miss the chance to read this fascinating book.




Indian Food & Folklore


Book Description

The Food & Folklore Series brings to life the traditions, folklore, and cooking styles of some of the world's most beloved cuisines. Each title begins with an introduction to the history and culture, then offers over 100 authentic recipes with helpful glossary and tips. Throughout the books, the recipes are illustrated with beautiful color photography paired with evocative black-and-white images of the people and countryside. A unique collection of culinary and cultural lore, as delicious as it is fascinating!




Celtic Folklore Cooking


Book Description

Presents recipes for beverages, eggs, cheese, soups, vegetables, seafood, meats, and desserts, listing traditional holidays associated with the foods, and other folk beliefs and correspondences.




A Trojan Feast: The Food and Drink Offerings of Aliens, Faeries, and Sasquatch


Book Description

YOU'VE BEEN WARNED Accept food from faeries, and you'll never escape their realm, according to European folklore. Accept food from Sasquatch and you will forever be trapped in the spirit world, according to indigenous North American tales. And today, abductees-at least those who have returned-often report being offered strange beverages from their captors. Are these similarities mere coincidence, or is something more at play? In this outstanding example of scholarship on the unknown, Joshua Cutchin has created the world's first survey and analysis of the food and drink offered by aliens, faeries, and Sasquatch. The offerings are often not what they appear to be: some liquids have healing or aphrodisiac qualities, some foods expand awareness, and there are ointments that reveal an invisible world. Through his playful explorations of every possibility-from the outer regions of space to the inner sanctum of the human mind-A TROJAN FEAST offers new insight into our relationship with these strange creatures of the outer edge. "The humble subject of food in anomalistic accounts serves, in Cutchin's measured, learned, and lucid argument, as proof that high strangeness events may be uncertain and discordant, but not incomprehensible." - Thomas E. Bullard, folklorist (ret.), Indiana University, Bloomington "Joshua Cutchin has brought together a contemplative and truly unique folkloric analysis of the way that food and drink fits into the broader narrative of purported strange phenomena. In doing so, Cutchin provides, in the very truest sense, 'food for thought.'" - Micah Hanks, author of "Magic, Mysticism and the Molecule" JOSHUA CUTCHIN is a native of North Carolina with a long interest in forteana. He holds a Masters in Music Literature and a Masters in Journalism from the University of Georgia, and currently works as a public affairs specialist in the southeast. In addition to his media work, Cutchin is also a published composer and maintains an active performing schedule as a jazz and rock tuba player, having appeared on eight albums and live concert DVDs. A TROJAN FEAST is his first book.




Wild Fermentation


Book Description

Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.




The Cooking Gene


Book Description

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts