Black Food Matters

Black Food Matters

We assert that food studies should always include multiple forms of Black food culture and the various ways in which food matters in Black communities. Black food culture and Black life are varied and ever changing; ...

Author: Hanna Garth

Publisher: U of Minnesota Press

ISBN: 9781452961941

Category: Social Science

Page: 256

View: 911

An in-depth look at Black food and the challenges it faces today For Black Americans, the food system is broken. When it comes to nutrition, Black consumers experience an unjust and inequitable distribution of resources. Black Food Matters examines these issues through in-depth essays that analyze how Blackness is contested through food, differing ideas of what makes our sustenance “healthy,” and Black individuals’ own beliefs about what their cuisine should be. Primarily written by nonwhite scholars, and framed through a focus on Black agency instead of deprivation, the essays here showcase Black communities fighting for the survival of their food culture. The book takes readers into the real world of Black sustenance, examining animal husbandry practices in South Carolina, the work done by the Black Panthers to ensure food equality, and Black women who are pioneering urban agriculture. These essays also explore individual and community values, the influence of history, and the ongoing struggle to meet needs and affirm Black life. A comprehensive look at Black food culture and the various forms of violence that threaten the future of this cuisine, Black Food Matters centers Blackness in a field that has too often framed Black issues through a white-centric lens, offering new ways to think about access, privilege, equity, and justice. Contributors: Adam Bledsoe, U of Minnesota; Billy Hall; Analena Hope Hassberg, California State Polytechnic U, Pomona; Yuson Jung, Wayne State U; Kimberly Kasper, Rhodes College; Tyler McCreary, Florida State U; Andrew Newman, Wayne State U; Gillian Richards-Greaves, Coastal Carolina U; Monica M. White, U of Wisconsin–Madison; Brian Williams, Mississippi State U; Judith Williams, Florida International U; Psyche Williams-Forson, U of Maryland, College Park; Willie J. Wright, Rutgers U.
Categories: Social Science

Black Food Matters

Black Food Matters

"An in-depth look at Black food and the challenges it faces today"--

Author: Hanna Garth

Publisher:

ISBN: 1517908140

Category:

Page: 256

View: 178

An in-depth look at Black food and the challenges it faces today For Black Americans, the food system is broken. When it comes to nutrition, Black consumers experience an unjust and inequitable distribution of resources. Black Food Matters examines these issues through in-depth essays that analyze how Blackness is contested through food, differing ideas of what makes our sustenance "healthy," and Black individuals' own beliefs about what their cuisine should be. Primarily written by nonwhite scholars, and framed through a focus on Black agency instead of deprivation, the essays here showcase Black communities fighting for the survival of their food culture. The book takes readers into the real world of Black sustenance, examining animal husbandry practices in South Carolina, the work done by the Black Panthers to ensure food equality, and Black women who are pioneering urban agriculture. These essays also explore individual and community values, the influence of history, and the ongoing struggle to meet needs and affirm Black life. A comprehensive look at Black food culture and the various forms of violence that threaten the future of this cuisine, Black Food Matters centers Blackness in a field that has too often framed Black issues through a white-centric lens, offering new ways to think about access, privilege, equity, and justice. Contributors: Adam Bledsoe, U of Minnesota; Billy Hall; Analena Hope Hassberg, California State Polytechnic U, Pomona; Yuson Jung, Wayne State U; Kimberly Kasper, Rhodes College; Tyler McCreary, Florida State U; Andrew Newman, Wayne State U; Gillian Richards-Greaves, Coastal Carolina U; Monica M. White, U of Wisconsin-Madison; Brian Williams, Mississippi State U; Judith Williams, Florida International U; Psyche Williams-Forson, U of Maryland, College Park; Willie J. Wright, Rutgers U.
Categories:

Why Food Matters

Why Food Matters

Progressive African American leaders such as W. E. B. Du Bois rejected Washington's program to mollify white contempt, but they shared his nutritionist opinions. Du Bois was among the first to describe black food culture in serious, ...

Author: Paul Freedman

Publisher: Yale University Press

ISBN: 9780300263077

Category: Social Science

Page: 184

View: 197

From the author of Ten Restaurants That Changed America, an exploration of food’s cultural importance and its crucial role throughout human history “A rich and fascinating narrative that reaches deep into the historical and cultural larder of societal experience, powerfully illustrating the myriad ways that food matters as an essential condiment for humanity.”—Danny Meyer, founder of Union Square Hospitality Group and Shake Shack Why does food matter? Historically, food has not always been considered a serious subject on par with, for instance, a performance art like opera or a humanities discipline like philosophy. Necessity, ubiquity, and repetition contribute to the apparent banality of food, but these attributes don’t capture food’s emotional and cultural range, from the quotidian to the exquisite. In this short, passionate book, Paul Freedman makes the case for food’s vital importance, stressing its crucial role in the evolution of human identity and human civilizations. Freedman presents a highly readable and illuminating account of food’s unique role in our lives, a way of expressing community and celebration, but also divisive with regard to race, cultural difference, gender, and geography. This wide-ranging book is a must-read for food lovers and all those interested in how cultures and identities are formed and maintained.
Categories: Social Science

Why Food Matters

Why Food Matters

Critical Debates in Food Studies Melissa Caldwell. Montenegro, Maywa. 2016. “Banking on Wild Relatives to Feed ... Food and the Making of Mexican Identity. Albuquerque: University of New Mexico Press. ... Black Food Geographies: Race, ...

Author: Melissa Caldwell

Publisher: Bloomsbury Publishing

ISBN: 9781350011458

Category: Social Science

Page: 360

View: 404

What is food and why does it matter? Bringing together the most innovative, cutting-edge scholarship and debates, this reader provides an excellent introduction to the rapidly growing discipline of food studies. Covering a wide range of theoretical perspectives and disciplinary approaches, it challenges common ideas about food and identifies emerging trends which will define the field for years to come. A fantastic resource for both teaching and learning, the book features: - a comprehensive introduction to the text and to each of the four parts, providing a clear, accessible overview and ensuring a coherent thematic focus throughout - 20 articles on topics that are guaranteed to engage student interest, including molecular gastronomy, lab-grown meat and other futurist foods, microbiopolitics, healthism and nutritionism, food safety, ethics, animal welfare, fair trade, and much more - discussion questions and suggestions for further reading which help readers to think further about the issues raised, reinforcing understanding and learning. Edited by Melissa L. Caldwell, one of the leaders in the field, Why Food Matters is the essential textbook for courses in food studies, anthropology of food, sociology, geography, and related subjects.
Categories: Social Science

Food Matters

Food Matters

... stick 1 teaspoon black peppercorns 2 tablespoons cumin seeds 1/4 cup coriander seeds 2 bay leaves 2 dried curry leaves (optional) 1 teaspoon ground fenugreek FOOD MATTERS Five-Spice Powder 1 tablespoon sichuan peppercorns or black ...

Author: Mark Bittman

Publisher: Simon and Schuster

ISBN: 1416578978

Category: Cooking

Page: 288

View: 208

From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that's as good for the planet as it is for your weight and your health. We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home. Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint -- and your waistline. Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live. Unlike most things that are virtuous and healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, Food Matters represents the future of American eating.
Categories: Cooking

Food Matters

Food Matters

Alonso Quijano's Diet and the Discourse of Food in Early Modern Spain Carolyn A. Nadeau. be chopped or ground and used as a seasoning in the way that black pepper was consumed. In a historic ballad on El Cid, Lobo Lasso de la Vega ...

Author: Carolyn A. Nadeau

Publisher: University of Toronto Press

ISBN: 9781442624979

Category: Cooking

Page: 336

View: 576

In the second sentence of Don Quixote, Cervantes describes the diet of the protagonist, Alonso Quijano: “A stew made of more beef than mutton, cold salad on most nights, abstinence eggs on Saturdays, lentils on Fridays, and an additional squab on Sundays.” Through an inventive and original engagement with this text, Carolyn A. Nadeau explores the shifts in Spain’s cultural and gastronomic history. Using cooking manuals, novels, poems, dietary treatises, and other texts, she brings to light the figurative significance of foodstuffs and culinary practices in early modern Spain. Drawing on the work of Pierre Bourdieu and Stephen Mennell, Food Matters reveals patterns of interdependence as observed, for example, in how Muslim and Jewish aversion to pork fired Spain’s passion for ham, what happened when New World foodstuffs entered into Old World kitchens, and how food and sexual urges that so often came together, regardless of class, ethnicity, or gender, construct moments of communal celebration. This mouth-watering tour of the discourses of food in early modern Spain is complemented by an appendix that features forty-seven recipes drawn from contemporary sources.
Categories: Cooking

The Food Matters Cookbook

The Food Matters Cookbook

How to use it Black pepper is complementary to most savory dishes , where a pinch can be used to finish the dish . We incorporate pepper into our dips , dressings , salads , snacks , and dinners , preferring freshly ground black ...

Author: James Colquhoun

Publisher: Hay House, Inc

ISBN: 9781401967543

Category: Cooking

Page: 257

View: 894

Clear and simple principles with 125+ gluten-free recipes for everyday healthy eating from the filmmakers of Food Matters and Hungry for Change. Are you seeking a more plant-based diet that is full of flavor and made of ingredients that are natural and easy to find? Are you struggling with bloating, digestive issues, fatigue, weight gain, or chronic illness? The good news is that research shows us that a diet free from gluten, dairy, and refined sugar can help to transform your health one meal at a time. In this well-rounded cookbook, James Colquhoun and Laurentine ten Bosch share the principles behind their popular Food Matters documentary and lifestyle brand, helping you to achieve optimal health with easy-to-make, delicious gluten-free recipes. You will discover: the 10 key Food Matters nutrition principles ways to healthify your kitchen, including essential ingredients and easy swaps delicious recipes for improved gut health, immunity, energy, and beauty simple lifestyle tips to create healthy habits and morning rituals Complete with full-color photos and easy-to-follow steps, this cookbook will provide you with the tools and motivation you need to make a new healthy lifestyle—one that will last a lifetime.
Categories: Cooking

The Soul Food Museum Story

The Soul Food Museum Story

9 GENERATIONS – African American Elders, Cultural Traditions and the Family Reunion, Posted 11-18-2011 10 Diet and Food ... 15 https://blogs.scientificamerican.com/food-matters/eating-jim-crow/ 16 Black Towns Established by Freed Slaves ...

Author: Chef Kenneth Willhoite

Publisher: AuthorHouse

ISBN: 9781546225140

Category: Social Science

Page: 116

View: 298

In the 400-Year History of Soul Food and Hospitality, Chef Dr. Willhoite has left no stone unturned as he takes us on a colorful journey from the coasts of West Africa to the hills and valleys of America. You will be educated, enlightened, enthused and empowered! This book has raised the bar and laid a foundation that will allow the African American contributions to forever be inscribed in the pages of history.
Categories: Social Science

Viral Loads

Viral Loads

'How two Black women in LA helped build Black Lives Matter from hashtag to global movement'. ... In Black Food Matters: Racial justice in the wake of food justice, edited by Hanna Garth and Ashanté Reese, pp. 107–30.

Author: Lenore Manderson

Publisher: UCL Press

ISBN: 9781800080232

Category: Social Science

Page: 488

View: 702

Drawing upon the empirical scholarship and research expertise of contributors from all settled continents and from diverse life settings and economies, Viral Loads illustrates how the COVID-19 pandemic, and responses to it, lay bare and load onto people’s lived realities in countries around the world. A crosscutting theme pertains to how social unevenness and gross economic disparities are shaping global and local responses to the pandemic, and illustrate the effects of both the virus and efforts to contain it in ways that amplify these inequalities. At the same time, the contributions highlight the nature of contemporary social life, including virtual communication, the nature of communities, neoliberalism and contemporary political economies, and the shifting nature of nation states and the role of government. Over half of the world’s population has been affected by restrictions of movement, with physical distancing requirements and self-isolation recommendations impacting profoundly on everyday life but also on the economy, resulting also, in turn, with dramatic shifts in the economy and in mass unemployment. By reflecting on how the pandemic has interrupted daily lives, state infrastructures and healthcare systems, the contributing authors in this volume mobilise anthropological theories and concepts to locate the pandemic in a highly connected and exceedingly unequal world. The book is ambitious in its scope – spanning the entire globe – and daring in its insistence that medical anthropology must be a part of the growing calls to build a new world.
Categories: Social Science

The Rise

The Rise

Black Cooks and the Soul of American Food: A Cookbook Marcus Samuelsson. our table. ... The contributions of Black people in this country have always been underdocumented and undervalued. ... Black Food Matters.

Author: Marcus Samuelsson

Publisher: Hachette UK

ISBN: 9780316480673

Category: Cooking

Page: 8

View: 205

An Eater Best Cookbook of Fall 2020 • This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes. It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence. Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as: Chilled corn and tomato soup in honor of chef Mashama Bailey Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris Crab curry with yams and mustard greens for Nyesha Arrington Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan Island jollof rice with a shout-out to Eric Adjepong Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin A stunning work of breadth and beauty, The Rise is more than a cookbook. It’s the celebration of a movement.
Categories: Cooking