{"id":1875,"date":"2009-10-19T12:02:21","date_gmt":"2009-10-19T16:02:21","guid":{"rendered":"http:\/\/libweb.fau.edu\/blog\/?p=1875"},"modified":"2012-04-24T09:50:05","modified_gmt":"2012-04-24T13:50:05","slug":"in-the-news-cooking-and-food-culture","status":"publish","type":"post","link":"https:\/\/libweb.fau.edu\/blog\/in-the-news-cooking-and-food-culture\/","title":{"rendered":"In the News – Cooking and Food Culture"},"content":{"rendered":"

“In the News” is 2 Years Old! – Past Topics<\/a>
\n<\/strong><\/p>\n

Week of October 19, 2009<\/strong>
\n<\/strong><\/p>\n

News Item<\/strong>: Food lovers across the country were shocked with the announcement that Gourmet<\/em>, the 69-year-old “magazine of good living,” will cease publication after its November issue. Publisher Cond\u00e9 Nast cited the current state of the economy and losses in ad pages as major reasons for shutting down Gourmet<\/em>‘s presses. Although not necessarily a substitute for the magazine, here are a few titles related to foodways, cooking, and cuisine that Gourmet <\/em>readers can “devour” after their subscriptions expire.<\/p>\n\n\n\n
\"\"<\/a><\/td>\n\"\"<\/a><\/td>\n\"\"<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

African American Foodways: Explorations of History and Culture<\/em><\/strong>
\n<\/em>Edited by Anne L. Bower. University of Illinois Press, 2007
\nCall Number: TX715 .A2428 2007<\/p>\n

American Cookery, or The Art of Dressing Viands, Fish, Poultry, and Vegetables, and the Best…<\/em><\/strong>
\n<\/em>By Amelia Simmons. 1798
\nCall Number: Available online via Early American Imprints, Series I: Evans 1639-1800<\/p>\n

Bento Box in the Heartland: My Japanese Girlhood in Whitebread America<\/em><\/strong>
\n<\/em>By Linda Furiya. Seal Press, 2006
\nCall Number: F534 .V34 F87 2006<\/p>\n

<\/p>\n

A Bite Off Mama’s Plate: Mothers’ and Daughters’ Connections through Foods<\/em><\/strong>
\n<\/em>By Miriam Meyers. Bergin & Garvey, 2001
\nCall Number: GT2853 .U5 M48 2001<\/p>\n

Building Houses Out of Chicken Legs: Black Women, Food, and Power<\/em><\/strong>
\n<\/em>By Psyche A. Williams-Forson. University of North Carolina Press, 2006
\nCall Number: GT2868.5 .W55 2006 (Also available online via NetLibrary)<\/p>\n

Catching Fire: How Cooking Made Us Human<\/em><\/strong>
\n<\/em>By Richard Wrangham. Basic Books, 2009
\nCall Number: GN799 .F6 W73 2009<\/p>\n

Changing Chinese Foodways in Asia<\/em><\/strong>
\n<\/em>Edited by David Y. H. Wu and Tan Chee-beng. Chinese University Press, 2001
\nCall Number: GT2853 .C6 C42 2001<\/p>\n

Chicanas and Latin American Women Writers Exploring the Realm of the Kitchen As a Self-Empowering Site<\/em><\/strong>
\n<\/em>Edited by Maria Claudia Andre. Edwin Mellen Press, 2001
\nCall Number: PQ7081 .C43 2001<\/p>\n

Cooking and Dining in Medieval England<\/em><\/strong>
\n<\/em>By Peter Brears. Prospect Books, 2008
\nCall Number: TX705 .B823 2008<\/p>\n

Cooking Lessons: The Politics of Gender and Food<\/em><\/strong>
\n<\/em>Edited by Sherrie A. Inness. Rowman & Littlefield Publishers, 2001
\nCall Number: GT2853 .U5 C66 2001<\/p>\n

Cooking Up the Past: Food and Culinary Practices in the Neolithic and Bronze Age Aegean<\/em><\/strong>
\n<\/em>Edited by Christopher Mee and Josette Renard. Oxbow, 2007
\nCall Number: GT2853 .A2 C66 2007<\/p>\n

Dinner Roles: American Women and Culinary Culture<\/em><\/strong>
\n<\/em>By Sherrie A. Inness. University of Iowa Press, 2001
\nCall Number: TX715 .I545 2001<\/p>\n

Dueling Chefs: A Vegetarian and a Meat Lover Debate the Plate<\/em><\/strong>
\n<\/em>By Maggie Pleskac and Sean Carmichael. University of Nebraska Press, 2007
\nCall Number: Available online via NetLibrary<\/p>\n

Eating Identities: Reading Food in Asian American Literature <\/em>– FAU Faculty Publication<\/strong>
\n<\/em>By Wenying Xu. University of Hawaii Press, 2008
\nCall Number: PS153 .A84 X8 2008 (Also available online via NetLibrary)<\/p>\n

Feeding a Yen: Savoring Local Specialities, From Kansas City to Cuzco<\/em><\/strong>
\n<\/em>By Calvin Trillin. Random House, 2003
\nCall Number: TX715 .T775 2003<\/p>\n

Fast Food Nation: The Dark Side of the All-American Meal<\/em><\/strong>
\n<\/em>By Eric Schlosser. Houghton Mifflin, 2001
\nCall Number: TX718 .S2968 2000 (Also available online via NetLibrary)<\/p>\n

Feeding the Nation: Nutrition and Health in Britain Before World War One<\/em><\/strong>
\n<\/em>By Yuriko Akiyama. Tauris Academic Studies, 2008
\nCall Number: Available online via NetLibrary<\/p>\n

Finding Betty Crocker: The Secret Life of America’s First Lady of Food<\/em><\/strong>
\n<\/em>By Susan Marks. Simon & Schuster, 2005
\nCall Number: TX649 .C76 M37 2005<\/p>\n

Food Culture in France<\/em><\/strong>
\n<\/em>By Julia Abramson. Greenwood Press, 2007
\nCall Number: Available online via NetLibrary<\/p>\n

Food in the USA: A Reader<\/em><\/strong>
\n<\/em>Edited by Carole Counihan. Routledge, 2002
\nCall Number: GT2853 .U5 F663 2002<\/p>\n

The Food of Paradise: Exploring Hawaii’s Culinary Heritage<\/em><\/strong>
\n<\/em>By Rachel Laudan. University of Hawaii Press, 1996
\nCall Number: Available online via NetLibrary<\/p>\n

Food of the World<\/em><\/strong>
\n<\/em>Global Media, 2009
\nAvailable online via NetLibrary – see below<\/p>\n

    \n
  • Afghanistan & Bangladesh<\/li>\n
  • Bhutan & Brunei<\/li>\n
  • Burma & Cambodia<\/li>\n
  • China & India<\/li>\n
  • France<\/li>\n
  • Indonesia & Japan<\/li>\n
  • Italy<\/li>\n
  • Korea & Laos<\/li>\n
  • Malaysia & Mongolia<\/li>\n
  • Nepal & Pakistan<\/li>\n
  • Philippines & Singapore<\/li>\n
  • Spain<\/li>\n
  • Sri Lanka & Thailand<\/li>\n
  • Tibet & Vietnam<\/li>\n<\/ul>\n

    From Betty Crocker to Feminist Food Studies: Critical Perspectives on Women and Food<\/em><\/strong>
    \nEdited by Arlene Voski Avakian and Barbara Haber. University of Massachusetts Press, 2005
    \nCall Number: HQ1111 .F76 2005<\/p>\n

    Garlic and Sapphires: The Secret Life of a Critic in Disguise<\/em><\/strong>
    \n<\/em>By Ruth Reichl. Penguin Books, 2006
    \nCall Number: TX649 .R45 A3 2006<\/p>\n

    The Gourmet Cookbook<\/em><\/strong>
    \n<\/em>Gourmet Magazine, 2 vols., 1957-1959
    \nCall Number: TX633 .G72<\/p>\n

    Hog & Hominy: Soul Food from Africa to America<\/em><\/strong>
    \n<\/em>By Frederick Douglass Opie. Columbia University Press, 2008
    \nCall Number: TX715 .O548 2008<\/p>\n

    Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists<\/em><\/strong>
    \n<\/em>By Richard Wilk. Berg, 2006
    \nCall Number: GT2853 .B45 W55 2006<\/p>\n

    Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration<\/em><\/strong>
    \n<\/em>By Hasia R. Diner. Harvard University Press, 2001
    \nCall Number: GT2853 .U5 D54 2001<\/p>\n

    I Loved, I Lost, I Made Spaghetti: A Memoir<\/em><\/strong>
    \n<\/em>By Giulia Melucci. Grand Central Pub., 2009
    \nCall Number: TX357 .M488 2009<\/p>\n

    Jamaican Food: History, Biology, Culture<\/em><\/strong>
    \n<\/em>By B. W. Higman. University of West Indies Press, 2008
    \nCall Number: GT2853 .J3 H55 2008<\/p>\n

    Land of Milk and Honey: Travels in the History of Indian Food<\/em><\/strong>
    \n<\/em>By Chitrita Banerji. Seagull Books, 2007
    \nCall Number: GT2853 .I5 B365 2007<\/p>\n

    Latino Food Culture<\/em><\/strong>
    \n<\/em>By Zilkia Janer. Greenwood Press, 2008
    \nCall Number: TX716 .A1 J36 2008<\/p>\n

    Matzoh Ball Gumbo: Culinary Tales of the Jewish South<\/em><\/strong>
    \n<\/em>By Marcie Cohen Ferris. University of North Carolina Press, 2005
    \nCall Number: TX724 .F372 2005<\/p>\n

    The Medieval Cook<\/em><\/strong>
    \n<\/em>By Bridget Ann Henisch. Boydell Press, 2009
    \nCall Number: GT2853 .E8 H464 2009<\/p>\n

    Movable Feasts: The History, Science, and Lore of Food<\/em><\/strong>
    \n<\/em>By Gregory McNamee. Praeger, 2007
    \nCall Number: Available online via NetLibrary<\/p>\n

    The Oxford Encyclopedia of Food and Drink in America<\/em><\/strong>
    \n<\/em>Edited by Andrew F. Smith. Oxford University Press, 2004
    \nCall Number: TX349 .E45 2004 (Boca Raton Reference, Non-Circulating)<\/p>\n

    Secret Ingredients: Race, Gender, and Class at the Dinner Table<\/em><\/strong>
    \n<\/em>By Sherrie A. Inness. Palgrave Macmillan, 2006
    \nCall Number: GT2855 .I66 2006<\/p>\n

    Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China<\/em><\/strong>
    \n<\/em>By Fuchsia Dunlop. W.W. Norton, 2008
    \nCall Number: TX724.5 .C5 D868 2008<\/p>\n

    Stand Facing the Stove: The Story of the Women Who Gave America the<\/em> Joy of Cooking<\/strong>
    \nBy Anne Mendelson. H. Holt, 1996
    \nCall Number: TX649 .A1 M46 1996<\/p>\n

    Taste: The Story of Britain through Its Cooking<\/em><\/strong>
    \n<\/em>By Kate Colquhoun. Bloomsbury, 2007
    \nCall Number: GT2853 .G7 C65 2007<\/p>\n

    Voices in the Kitchen: Views of Food and the World from Working-Class Mexican and Mexican American Women<\/em><\/strong>
    \n<\/em>By Meredith E. Abarca. Texas A&M University Press, 2006
    \nCall Number: TX716 .M4 A33 2006<\/p>\n","protected":false},"excerpt":{"rendered":"

    “In the News” is 2 Years Old! – Past Topics Week of October 19, 2009 News Item: Food lovers across the country were shocked with the announcement that Gourmet, the 69-year-old “magazine of good living,” will cease publication after its November issue. Publisher Cond\u00e9 Nast cited the current state of the economy and losses in […]<\/p>\n","protected":false},"author":36,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[3,7],"tags":[307,302,305,306,115,304,303],"class_list":["post-1875","post","type-post","status-publish","format-standard","hentry","category-books-in-the-library","category-in-the-news","tag-cookery","tag-cooking","tag-cuisine","tag-food","tag-food-and-culture","tag-foodways","tag-gourmet-magazine"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/libweb.fau.edu\/blog\/wp-json\/wp\/v2\/posts\/1875","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/libweb.fau.edu\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/libweb.fau.edu\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/libweb.fau.edu\/blog\/wp-json\/wp\/v2\/users\/36"}],"replies":[{"embeddable":true,"href":"https:\/\/libweb.fau.edu\/blog\/wp-json\/wp\/v2\/comments?post=1875"}],"version-history":[{"count":5,"href":"https:\/\/libweb.fau.edu\/blog\/wp-json\/wp\/v2\/posts\/1875\/revisions"}],"predecessor-version":[{"id":5596,"href":"https:\/\/libweb.fau.edu\/blog\/wp-json\/wp\/v2\/posts\/1875\/revisions\/5596"}],"wp:attachment":[{"href":"https:\/\/libweb.fau.edu\/blog\/wp-json\/wp\/v2\/media?parent=1875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/libweb.fau.edu\/blog\/wp-json\/wp\/v2\/categories?post=1875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/libweb.fau.edu\/blog\/wp-json\/wp\/v2\/tags?post=1875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}