food and foodways - 三民網路書店

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101.To Feast on Us As Their Prey ― Cannibalism and the Early Modern Atlantic

作者：Rachel B. Herrmann (EDT) 出版社：Univ of Arkansas Pr 出版日：2019/02/11 裝訂：精裝

Long before the founding of the Jamestown, Virginia, colony and its Starving Time of 1609–1610—one of the most famous cannibalism narratives in North American colonial history—cannib

定價：3373 元，優惠價：1 3373

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102.To Feast on Us As Their Prey ― Cannibalism and the Early Modern Atlantic

作者：Rachel B. Herrmann 出版社：Univ of Arkansas Pr 出版日：2019/02/11 裝訂：平裝

Long before the founding of the Jamestown, Virginia, colony and its Starving Time of 1609–1610—one of the most famous cannibalism narratives in North American colonial history—cannib

定價：1258 元，優惠價：1 1258

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103.Aunt Sammy's Radio Recipes ― The Original 1927 Cookbook and Housekeeper's Chat

作者：Justin Nordstrom 出版社：Univ of Arkansas Pr 出版日：2018/06/25 裝訂：平裝

From the 1920s through the 1940s, American kitchens had a welcome guest in “Aunt Sammy,” a creation of the US Department of Agriculture and its Bureau of Home Economics. Through the radio

定價：1348 元，優惠價：1 1348

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104.A Rich and Tantalizing Brew ― A History of How Coffee Connected the World

作者：Jeanette M. Fregulia 出版社：Univ of Arkansas Pr 出版日：2019/03/04 裝訂：平裝

The history of coffee is much more than the tale of one luxury good—it is a lens through which to consider various strands of world history, from food and foodways to religion and economics and

定價：873 元，優惠價：1 873

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105.Inventing Authenticity ― How Cookbook Writers Redefine Southern Identity

作者：Carrie Helms Tippen 出版社：Univ of Arkansas Pr 出版日：2018/08/12 裝訂：精裝

In Inventing Authenticity, Carrie Helms Tippen examines the rhetorical power of storytelling in cookbooks to fortify notions of southernness. Tippen brings to the table her ongoing hunt for recipe car

定價：2923 元，優惠價：1 2923

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106.Inventing Authenticity ― How Cookbook Writers Redefine Southern Identity

作者：Carrie Helms Tippen 出版社：Univ of Arkansas Pr 出版日：2018/08/12 裝訂：平裝

In Inventing Authenticity, Carrie Helms Tippen examines the rhetorical power of storytelling in cookbooks to fortify notions of southernness. Tippen brings to the table her ongoing hunt for recipe car

定價：1123 元，優惠價：1 1123

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107.Meanings of Maple ― An Ethnography of Sugaring

作者：Michael Lange 出版社：Univ of Arkansas Pr 出版日：2017/09/01 裝訂：精裝

In Meanings of Maple, Michael A. Lange provides a cultural analysis of maple syrup making, known in Vermont as sugaring, to illustrate how maple syrup as both process and product is an aspect of cultu

定價：3148 元，優惠價：1 3148

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108.Meanings of Maple ― An Ethnography of Sugaring

作者：Michael Lange 出版社：Univ of Arkansas Pr 出版日：2017/09/01 裝訂：平裝

In Meanings of Maple, Michael A. Lange provides a cultural analysis of maple syrup making, known in Vermont as sugaring, to illustrate how maple syrup as both process and product is an aspect of cultu

定價：1258 元，優惠價：1 1258

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109.Chocolate in Mesoamerica ─ A Cultural History of Cacao

作者：Cameron L. McNeil (EDT); Diane Z. Chase (FRW); Arlen F. Chase (FRW) 出版社：Univ Pr of Florida 出版日：2009/04/19 裝訂：平裝

Winner of the Society for Economic Botany's Mary W. Klinger Book Award"A triumph of four-field anthropology. Botany, archaeology, linguistics, ethnography, and a small bit of physical anthropology are seamlessly united. . . . Without integration of the fields, few or none of the interesting conclusions in this work could have been reached."--American Anthropologist"Contains a watershed of interesting and exciting information. . . . For those with a serious interest in food history and foodways, it is an invaluable source of up-to-date information on one of the most beloved and revered foodstuffs in the Americas."--Austin Chronicle"A unique, extremely useful collection on chocolate use in Mesoamerica that sets a standard to follow in the expanding field of cultural food studies."--Choice"McNeil has here assembled an impressive stable of scholars to examine all aspects of cacao development and use in Mesoamerica from its discovery to its use by the modern Maya."--American Archaeology"In

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110.Rooted Resistance ― Agrarian Myth in Modern America

作者：Ross Singer; Stephanie Houston Grey; Jeff Motter 出版社：Univ of Arkansas Pr 出版日：2020/09/01 裝訂：精裝

定價：2448 元，優惠價：1 2448

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111.Rooted Resistance ― Agrarian Myth in Modern America

作者：Ross Singer; Stephanie Houston Grey; Jeff Motter 出版社：Univ of Arkansas Pr 出版日：2020/09/01 裝訂：平裝

定價：978 元，優惠價：1 978

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112.A Culinary History of the Great Black Swamp ─ Buckeye Candy, Bratwurst & Apple Butter

作者：Nathan Crook 出版社：History Pr 出版日：2013/11/19 裝訂：平裝

Explore the history of food and foodways in the Great Black Swamp region of Ohio.

定價：770 元，優惠價：1 770

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113.Farmers' Markets of the Heartland

作者：Janine MacLachlan 出版社：Univ of Illinois Pr 出版日：2012/04/30 裝訂：平裝

In this splendidly illustrated book, food writer and self-described farm groupie Janine MacLachlan embarks on a tour of seasonal markets and farmstands throughout the Midwest, sampling local flavors f

定價：873 元，優惠價：9 786

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114.Ancestral Appetites

作者：Kristen J. Gremillion 出版社：Cambridge Univ Pr 出版日：2011/03/14 裝訂：精裝

This book explores the relationship between prehistoric people and their food - what they ate, why they ate it and how researchers have pieced together the story of past foodways from material traces. Contemporary human food traditions encompass a seemingly infinite variety, but all are essentially strategies for meeting basic nutritional needs developed over millions of years. Humans are designed by evolution to adjust our feeding behaviour and food technology to meet the demands of a wide range of environments through a combination of social and experiential learning. In this book, Kristen J. Gremillion demonstrates how these evolutionary processes have shaped the diversification of human diet over several million years of prehistory. She draws on evidence extracted from the material remains that provide the only direct evidence of how people procured, prepared, presented and consumed food in prehistoric times.

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115.Local Foods Meet Global Foodways：Tasting History

作者：Edited by Benjamin N. Lawrance and Carolyn de la Peña 出版社：Routledge UK 出版日：2012/01/18 裝訂：精裝

This book explores the intersection of food and foodways from global and local perspectives. The collection contributes to interdisciplinary debates about the role and movement of commodities in the h

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116.The Adventures of Fat Rice ─ Recipes from the Chicago Restaurant Inspired by Macau

作者：Abraham Conlon; Adrienne Lo; Hugh Amano 出版社：Ten Speed Pr 出版日：2016/10/25 裝訂：精裝

With 100 recipes, this is the first book to explore the vibrant food culture of Macau--an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and Indian foodways--as seen through the lens o

定價：1225 元，優惠價：79 968

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117.Richmond's Culinary History ─ Seeds of Change

作者：Maureen Egan; Susan J. Winiecki 出版社：History Pr 出版日：2017/10/30 裝訂：平裝

Richmond’s culinary history spans more than four hundred years and includes forgotten cooks and makers who paved the way for Richmond’s vibrant modern food scene. The foodways of local Indian tribes w

定價：770 元，優惠價：1 770

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118.A Culinary History of Kentucky ─ Burgoo, Beer Cheese & Goetta

作者：Fiona Young-brown 出版社：History Pr 出版日：2014/04/01 裝訂：平裝

Discover the rich history of food culture and foodways in Kentucky.

定價：840 元，優惠價：1 840

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119.Ancestral Appetites

作者：Kristen J. Gremillion 出版社：Cambridge Univ Pr 出版日：2011/03/14 裝訂：平裝

This book explores the relationship between prehistoric people and their food - what they ate, why they ate it and how researchers have pieced together the story of past foodways from material traces. Contemporary human food traditions encompass a seemingly infinite variety, but all are essentially strategies for meeting basic nutritional needs developed over millions of years. Humans are designed by evolution to adjust our feeding behaviour and food technology to meet the demands of a wide range of environments through a combination of social and experiential learning. In this book, Kristen J. Gremillion demonstrates how these evolutionary processes have shaped the diversification of human diet over several million years of prehistory. She draws on evidence extracted from the material remains that provide the only direct evidence of how people procured, prepared, presented and consumed food in prehistoric times.

定價：1299 元，優惠價：9 1169

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