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Foodways and Folklore: A Handbook: Greenwood Folklore Handbooks

Autor Jacqueline S. Thursby
en Limba Engleză Hardback – 29 mar 2008 – vârsta până la 17 ani
In every land, various traditions, customs, and legends have developed around food. And because these diverse traditions are central to the multicultural character of the United States, ethnic foodlore permeates American society. From early Native American cultures to the modern influx of Asian and Middle Eastern immigrants, this book is an accessible introduction to foodlore and foodways. Culturally and ethnically inclusive, from soul food to Navaho fry bread, the volume looks at basic Jewish and Islamic food traditions and Asian, Latin, and European influences on the foods of America. The book begins with definitions and classifications of food folklore. This is followed by a range of examples and texts, along with a review of research on foodlore. The book then looks at foodlore in the works of artists, writers, musicians, filmmakers, and others. The volume closes with a glossary and bibliography of print and electronic resources. While the book focuses on the foodways of the United States, in doing so it also gives considerable attention to the ethnic food traditions fundamental to American culture.
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Specificații

ISBN-13: 9780313341731
ISBN-10: 0313341737
Pagini: 220
Dimensiuni: 156 x 235 x 21 mm
Greutate: 0.46 kg
Editura: Bloomsbury Publishing
Colecția Greenwood
Seria Greenwood Folklore Handbooks

Locul publicării:New York, United States

Notă biografică

Jacqueline S. Thursby is Professor of English at Brigham Young University. Her previous books include Story: A Handbook (Greenwood, 2006).

Cuprins

PrefaceOne: IntroductionTwo: Definitions and ClassificationsThree: Examples and TextsFour: Scholarship and ApproachesFive: ContextsGlossaryBibliographyWeb ResourcesIndex

Recenzii

[A]ddresses a wide range of culture present in the United States through the perspective of food. Agriculture, cooking styles, and traditional dishes for holidays and every day are among the subjects covered. Much of the focus is on the foodways of regional cultures, such as Cajuns and people of the Maryland coast. Ethnic cuisines presented in more detail, with origins and American permutations, include Irish, Scandinavian, Chinese, Japanese, Greek, and Italian. Each chapter contains its own bibliography, and the volume also offers a glossary and an index.
Thursby's handbook provides a clear path to explore foodways, the folkloric study of foods. . . . Thursby has fashioned an excellent framework for the exploration of foodways by offering the basic knowledge and scholarly apparatus needed for formal study along with enough fascinating stories and examples to pique anyone's interest in learning more.