{"title":"Cultura Alimentar","description":null,"products":[{"product_id":"diners-dudes-and-diets","title":"Diners, Dudes, and Diets","description":"The phrase “dude food” likely brings to mind a range of images: burgers stacked impossibly high with an assortment of toppings that were themselves once considered a meal; crazed sports fans demolishing plates of radioactively hot wings; barbecued or bacon-wrapped . . . anything. But there is much more to the phenomenon of dude food than what’s on the plate. Emily J. H. Contois’s provocative book begins with the dude himself—a man who retains a degree of masculine privilege but doesn’t meet traditional standards of economic and social success or manly self-control. In the Great Recession’s aftermath, dude masculinity collided with food producers and marketers desperate to find new customers. The result was a wave of new diet sodas and yogurts marketed with dude-friendly stereotypes, a transformation of food media, and weight loss programs just for guys.\u003cbr\u003e\u003cbr\u003eIn a work brimming with fresh insights about contemporary American food media and culture, Contois shows how the gendered world of food production and consumption has influenced the way we eat and how food itself is central to the contest over our identities.","brand":"Longleaf on behalf of Univ of N. Carolina Press","offers":[{"title":"Default Title","offer_id":52634326958447,"sku":"9781469660745","price":202.36,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/1469660741.jpg?v=1770149862"},{"product_id":"building-houses-out-of-chicken-legs","title":"Building Houses out of Chicken Legs","description":"Chicken--both the bird and the food--has played multiple roles in the lives of African American women from the slavery era to the present. It has provided food and a source of income for their families, shaped a distinctive culture, and helped women define and exert themselves in racist and hostile environments. Psyche A. Williams-Forson examines the complexity of black women's legacies using food as a form of cultural work. While acknowledging the negative interpretations of black culture associated with chicken imagery, Williams-Forson focuses her analysis on the ways black women have forged their own self-definitions and relationships to the \"gospel bird.\"\u003cbr\u003e\u003cbr\u003eExploring material ranging from personal interviews to the comedy of Chris Rock, from commercial advertisements to the art of Kara Walker, and from cookbooks to literature, Williams-Forson considers how black women arrive at degrees of self-definition and self-reliance using certain foods. She demonstrates how they defy conventional representations of blackness and exercise influence through food preparation and distribution. Understanding these complex relationships clarifies how present associations of blacks and chicken are rooted in a past that is fraught with both racism and agency. The traditions and practices of feminism, Williams-Forson argues, are inherent in the foods women prepare and serve.\u003cbr\u003e\u003cbr\u003e","brand":"Longleaf Services on behalf of Univ of N. Carolina","offers":[{"title":"Default Title","offer_id":52653503938927,"sku":"9780807856864","price":272.83,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/080785686X.jpg?v=1770731888"},{"product_id":"look-whos-cooking","title":"Look Who's Cooking","description":"\u003cp\u003e\u003cbr\u003e\nHome cooking is a multibillion-dollar industry that includes cookbooks, kitchen gadgets, high-end appliances, specialty ingredients, and more. Cooking-themed programming flourishes on television, inspiring a wide array of celebrity chef-branded goods even as self-described \"foodies\" seek authenticity by pickling, preserving, and canning foods in their own home kitchens. Despite this, claims that \"no one has time to cook anymore\" are common, lamenting the slow extinction of traditional American home cooking in the twenty-first century.\u003cbr\u003e\n\u003cbr\u003e\nIn \u003cem\u003eLook Who's Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century\u003c\/em\u003e, author Jennifer Rachel Dutch explores the death of home cooking, revealing how modern changes transformed cooking at home from an odious chore into a concept imbued with deep meanings associated with home, family, and community.\u003cbr\u003e\n\u003cbr\u003e\nDrawing on a wide array of texts--cookbooks, advertising, YouTube videos, and more--Dutch analyzes the many manifestations of traditional cooking in America today. She argues that what is missing from the discourse around home cooking is an understanding of skills and recipes as a form of folklore. Dutch's research reveals that home cooking is a powerful vessel that Americans fill with meaning because it represents both the continuity of the past and adaptability to the present. Home cooking is about much more than what is for dinner; it's about forging a connection to the past, displaying the self in the present, and leaving a lasting legacy for the future.\u003c\/p\u003e","brand":"University Press of Mississippi","offers":[{"title":"Default Title","offer_id":52653839090031,"sku":"9781496821126","price":311.91,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/1496821122.jpg?v=1770743846"},{"product_id":"tastes-and-politics-of-inter-cultural-food-in-australia","title":"Tastes and Politics of Inter-Cultural Food in Australia","description":"\u003cp\u003eUsing food-oriented case studies centred on Australian cities and media, this book argues for a processual understanding of cosmopolitanism that approaches everyday practices as a site of potentially ethical and\/or reflexive inter-cultural exchanges.\u003c\/p\u003e","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":52657196466543,"sku":"9781786602190","price":461.94,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/1786602199.jpg?v=1770810703"},{"product_id":"life-and-food-in-the-dordogne","title":"Life and Food in the Dordogne","description":"\u003cp\u003eA magnificent series of not-quite cookbooks that loveingly document the connection of cooking with the land...\u003c\/p\u003e","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":52657224581487,"sku":"9781566635141","price":119.77,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/1566635144.jpg?v=1770812297"},{"product_id":"haute-cuisine","title":"Haute Cuisine","description":"\"Trubek sees the world the way cooks do.\"--Adam Gopnik, \u003ci\u003eThe New Yorker\u003c\/i\u003e\n\n\"A fine survey of French food and culture.\"--\u003ci\u003eBookwatch\u003c\/i\u003e\n\n\"An impeccably researched history and reference for the cooking student and scholar.\"--\u003ci\u003eKirkus Reviews\u003c\/i\u003e\n\n\"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world,\" observed the English author of \u003ci\u003eThe Gourmet Guide to Europe\u003c\/i\u003e in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French.\n\nFor a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world.\n\nOne of the first reference works for chefs, \u003ci\u003eOuverture de Cuisine\u003c\/i\u003e, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine d","brand":"University of Pennsylvania Press","offers":[{"title":"Default Title","offer_id":52665708544367,"sku":"9780812217766","price":167.17,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/0812217764.jpg?v=1770909970"},{"product_id":"appetites-and-anxieties","title":"Appetites and Anxieties","description":"\u003cp\u003eCinema is a mosaic of memorable food scenes. Detectives drink alone. Gangsters talk with their mouths full. Families around the world argue at dinner. Food documentaries challenge popular consumption-centered visions. In \u003cem\u003eAppetites and Anxieties: Food, Film, and the Politics of Representation, \u003c\/em\u003eauthors Cynthia Baron, Diane Carson, and Mark Bernard use a foodways paradigm, drawn from the fields of folklore and cultural anthropology, to illuminate film's cultural and material politics. In looking at how films do and do not represent food procurement, preparation, presentation, consumption, clean-up, and disposal, the authors bring the pleasures, dangers, and implications of consumption to center stage.\u003cbr\u003e\n  \u003cbr\u003e\n In nine chapters, Baron, Carson, and Bernard consider food in fiction films and documentaries-from both American and international cinema. The first chapter examines film practice from the foodways perspective, supplying a foundation for the collection of case studies that follow.  Chapter 2 takes a political economy approach as it examines the food industry and the film industry's policies that determine representations of food in film. In chapter 3, the authors explore food and food interactions as a means for creating community in \u003cem\u003eBagdad Café,\u003c\/em\u003e while in chapter 4 they take a close look at \u003cem\u003e301\/302, \u003c\/em\u003ein which food is used to mount social critique. Chapter 5 focuses on cannibal films, showing how the foodways paradigm unlocks the implications of films that dramatize one of society's greatest food taboos. In chapter 6, the authors demonstrate ways that insights generated by the foodways lens can enrich genre and auteur studies. Chapter 7 considers documentaries about food and water resources, while chapter 8 examines food documentaries that slip through the cracks of film censorship by going into exhibition without an MPAA rating. Finally, in chapter 9, the authors study films from several n\u003c\/p\u003e","brand":"Wayne State University Press","offers":[{"title":"Default Title","offer_id":52667236122991,"sku":"9780814334317","price":304.45,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/0814334318.jpg?v=1770924579"},{"product_id":"cooking-lessons","title":"Cooking Lessons","description":"Meatloaf, fried chicken, Jell-O, cake-because foods are so very common, we rarely think about them much in depth. The authors of \u003ci\u003eCooking Lessons\u003c\/i\u003e however, believe that food is deserving of our critical scrutiny and that such analysis yields many important lessons about American society and its values. This book explores the relationship between food and gender. Contributors draw from diverse sources, both contemporary and historical, and look at women from various cultural backgrounds, including Hispanic, traditional southern White, and African American. Each chapter focuses on a certain food, teasing out its cultural meanings and showing its effect on women's identity and lives.","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":52667519271279,"sku":"9780742515741","price":446.65,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/0742515745.jpg?v=1770925584"},{"product_id":"food-and-everyday-life","title":"Food and Everyday Life","description":"\u003cp\u003eThis book is a qualitative, interpretive, phenomenological, and interdisciplinary, examination of food and food practices and their meanings in the modern world. Each chapter thematically focuses upon a particular food practice and on some key details of the examined practice, or on the practice\u0026amp;rsquo;s social and cultural impact.\u003c\/p\u003e","brand":"Globe Pequot Publishing Group Inc\/Bloomsbury","offers":[{"title":"Default Title","offer_id":52690821153135,"sku":"9780739186145","price":485.97,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/0739186140.jpg?v=1771517038"},{"product_id":"classic-hoosier-cookbook","title":"Classic Hoosier Cookbook","description":"\u003cp\u003eLong before there were television channels devoted to cooking or eating strange new food, the art of cooking could be found right in your own hometown. Beloved and at last back in print, \u003cem\u003eThe Classic Hoosier Cookbook\u003c\/em\u003e is a treasure trove of mouth-watering recipes handed down from generation to generation. This cookbook has it all: the best biscuits ever; delicious casseroles for every occasion; page after page of tasty, time-tested desserts; and a zillion ways to turn beef, pork, and poultry into truly memorable feasts. There's everything from an elegant Salmon Newburg to Polly's Squirrel Roast, always \"best to eat while still hot enough to burn your hands,\" to making dandelion wine from scratch (be patient), and don't dare miss that astonishing recipe for Sugar Cream Pie, first made in 1816!\u003c\/p\u003e\u003cp\u003eThis is a timeless compendium for everyone, showing us food as it used to be and how it should be prepared. The nearly 1200 recipes in \u003cem\u003eThe Classic Hoosier Cookbook\u003c\/em\u003e will intrigue, entertain, and satisfy all.\u003c\/p\u003e","brand":"Indiana University Press (IPS)","offers":[{"title":"Default Title","offer_id":52690940821871,"sku":"9780253033437","price":114.5,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/0253033438.jpg?v=1771523169"},{"product_id":"aesthetics-of-food","title":"Aesthetics of Food","description":"\u003cp\u003eThe Aesthetics of Food sets out the continuing philosophical debate about the aesthetic nature of food. The debate begins with Plato\u0026amp;rsquo;s claim that only objects of sight and hearing could be beautiful; consequently, food as something we smell and taste could not be beautiful. Plato\u0026amp;rsquo;s sceptical position has been both supported and opposed in one form or another throughout the ages. This book demonstrates how the current debate has evolved and critically assesses that debate, showing how it has been influenced by the changing nature of critical theory and changes in art historical paradigms (Expressionism, Modernism, and Post-modernism), as well as by recent advances in neuroscience. It also traces changes in our understanding of the sensory experience of food and drink, from viewing taste as a simple single sense to current views on its complex multi-sensory nature. Particular attention is paid to recent philosophical discussion about wine: whether an interest in a wine reflects only a subjective or personal preference or whether one can make objective judgments about the quality and merit of a wine. Finally, the book explores how the debate has been informed by changes in the cooking, presenting, and consuming of food, for example by the appearance of the restaurant in the early nineteenth century as well as the rise of celebrity chefs.\u003c\/p\u003e","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":52691033096559,"sku":"9781783487431","price":437.87,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/1783487437.jpg?v=1771525149"},{"product_id":"i-eat-therefore-i-think","title":"I Eat, Therefore I Think","description":"I Eat, Therefore I Think: Food and Philosophy radically rethinks the nature of key philosophical concerns by approaching the subject via a crucial but often overlooked prism: the stomach. Combining stomach and mind, I Eat, Therefore I Think argues, allows us to chart new pathways for dealing with ethics, aesthetics, religion, social\/political questions, and our general understanding of reality and the place of humans in it.\u003cbr\u003e","brand":"Globe Pequot Publishing Group Inc\/Bloomsbury","offers":[{"title":"Default Title","offer_id":52691066552687,"sku":"9781611477122","price":453.55,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/1611477123.jpg?v=1771526001"}],"url":"https:\/\/internacional.umlivro.com.br\/collections\/cultura-alimentar.oembed","provider":"UmLivro Internacional","version":"1.0","type":"link"}