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Sameness in Diversity - Laresh Jayasanker - Bog - University of California Press - Plusbog.dk

Sameness in Diversity - Laresh Jayasanker - Bog - University of California Press - Plusbog.dk

Americans of the 1960s would have trouble navigating the grocery aisles and restaurant menus of today. Once-exotic ingredients—like mangoes, hot sauces, kale, kimchi, and coconut milk—have become standard in the contemporary American diet. Laresh Jayasanker explains how food choices have expanded since the 1960s: immigrants have created demand for produce and other foods from their homelands; grocers and food processors have sought to market new foods; and transportation improvements have enabled food companies to bring those foods from afar. Yet, even as choices within stores have exploded, supermarket chains have consolidated. Throughout the food industry, fewer companies manage production and distribution, controlling what American consumers can access. Mining a wealth of menus, cookbooks, trade publications, interviews, and company records, Jayasanker explores Americans’ changing eating habits to shed light on the impact of immigration and globalization on American culture.

DKK 661.00
1

Sameness in Diversity - Laresh Jayasanker - Bog - University of California Press - Plusbog.dk

Sameness in Diversity - Laresh Jayasanker - Bog - University of California Press - Plusbog.dk

Americans of the 1960s would have trouble navigating the grocery aisles and restaurant menus of today. Once-exotic ingredients—like mangoes, hot sauces, kale, kimchi, and coconut milk—have become standard in the contemporary American diet. Laresh Jayasanker explains how food choices have expanded since the 1960s: immigrants have created demand for produce and other foods from their homelands; grocers and food processors have sought to market new foods; and transportation improvements have enabled food companies to bring those foods from afar. Yet, even as choices within stores have exploded, supermarket chains have consolidated. Throughout the food industry, fewer companies manage production and distribution, controlling what American consumers can access. Mining a wealth of menus, cookbooks, trade publications, interviews, and company records, Jayasanker explores Americans’ changing eating habits to shed light on the impact of immigration and globalization on American culture.

DKK 296.00
1

Rabbinic Drinking - Jordan D. Rosenblum - Bog - University of California Press - Plusbog.dk

Rabbinic Drinking - Jordan D. Rosenblum - Bog - University of California Press - Plusbog.dk

Though ancient rabbinic texts are fundamental to analyzing the history of Judaism, they are also daunting for the novice to read. Rabbinic literature presumes tremendous prior knowledge, and its fascinating twists and turns in logic can be disorienting. Rabbinic Drinking helps learners at every level navigate this brilliant but mystifying terrain by focusing on rabbinic conversations about beverages, such as beer and wine, water, and even breast milk. By studying the contents of a drinking vessel—including the contexts and practices in which they are imbibed—Rabbinic Drinking surveys key themes in rabbinic literature to introduce readers to the main contours of this extensive body of historical documents. Features and Benefits:Contains a broad array of rabbinic passages, accompanied by didactic and rich explanations and contextual discussions, both literary and historicalThematic chapters are organized into sections that include significant and original translations of rabbinic textsEach chapter includes in-text references and concludes with a list of both referenced works and suggested additional readings

DKK 280.00
1

Rabbinic Drinking - Jordan D. Rosenblum - Bog - University of California Press - Plusbog.dk

Rabbinic Drinking - Jordan D. Rosenblum - Bog - University of California Press - Plusbog.dk

Though ancient rabbinic texts are fundamental to analyzing the history of Judaism, they are also daunting for the novice to read. Rabbinic literature presumes tremendous prior knowledge, and its fascinating twists and turns in logic can be disorienting. Rabbinic Drinking helps learners at every level navigate this brilliant but mystifying terrain by focusing on rabbinic conversations about beverages, such as beer and wine, water, and even breast milk. By studying the contents of a drinking vessel—including the contexts and practices in which they are imbibed—Rabbinic Drinking surveys key themes in rabbinic literature to introduce readers to the main contours of this extensive body of historical documents. Features and Benefits:Contains a broad array of rabbinic passages, accompanied by didactic and rich explanations and contextual discussions, both literary and historicalThematic chapters are organized into sections that include significant and original translations of rabbinic textsEach chapter includes in-text references and concludes with a list of both referenced works and suggested additional readings

DKK 661.00
1

Food Chemistry in Small Bites - Patricia B O'hara - Bog - University of California Press - Plusbog.dk

Food Chemistry in Small Bites - Patricia B O'hara - Bog - University of California Press - Plusbog.dk

Food Chemistry in Small Bites takes readers on an up-close scientific journey through the transformation of food when meals are prepared. Organized in bite-size, digestible units, this innovative text introduces students to food's molecular makeup as well as the perception of food by the five senses. Using familiar foods as examples, it explores what happens to ingredients when heated, cooled, or treated and also considers what happens when materials that don’t naturally mix are forced to do so. With informative, full-color renderings and a hands-on lab section, the book encourages students to think like scientists while preparing delicious dishes. Readers will formulate hypotheses as to why certain foods taste hot despite being at room temperature, why milk separates into curds and whey when lemon is added, and other ordinary but chemically complex phenomena. This book also importantly challenges readers to think critically about the future of food in the face of a warming planet.

DKK 811.00
1

Food Chemistry in Small Bites - Patricia B O'hara - Bog - University of California Press - Plusbog.dk

Food Chemistry in Small Bites - Patricia B O'hara - Bog - University of California Press - Plusbog.dk

Food Chemistry in Small Bites takes readers on an up-close scientific journey through the transformation of food when meals are prepared. Organized in bite-size, digestible units, this innovative text introduces students to food's molecular makeup as well as the perception of food by the five senses. Using familiar foods as examples, it explores what happens to ingredients when heated, cooled, or treated and also considers what happens when materials that don’t naturally mix are forced to do so. With informative, full-color renderings and a hands-on lab section, the book encourages students to think like scientists while preparing delicious dishes. Readers will formulate hypotheses as to why certain foods taste hot despite being at room temperature, why milk separates into curds and whey when lemon is added, and other ordinary but chemically complex phenomena. This book also importantly challenges readers to think critically about the future of food in the face of a warming planet.

DKK 336.00
1