2015 Summer Reading Program: Food Culture

More than eighty contributors offer up unique views of food and drink, what we hunger for, what pains us, what sustains us, what brings us joy as individuals, as families, as a culture.

To most of us the food that we associate with home - our national and familial homes - is an essential part of our cultural heritage. In this book, Krishnendu Ray examines the changing food habits of Bengali immigrants to the United States as they deal with the tension between their nostalgia for home and their desire to escape from its confinements. By showing how Bengali immigrants decide what defines their ethnic cuisine and differentiates it from American food, he reminds us that such boundaries are uncertain for all newcomers.

With an acute eye and an irrepressible wit, Margaret Visser takes a fascinating look at the way we eat our meals. From the ancient Greeks to modern yuppies, from cannibalism and the taking of the Eucharist to formal dinners and picnics, she thoroughly defines the eating ritual.

From Paul Auster on a Provençal onion tart to Lorrie Moore on a Chinese take-out Christmas dinner, these delectable essays by well-known american writers explore the meaning of food in our lives and our culture. With contributions by Julia Alvarez, Madison Smartt Bell, Gish Jen, Bobby Ann Mason, Richard Russo, Lee Smith, and many others.

White House Chef Join Walter Scheib serves up a taste--in stories and recipes--of his eleven years as White House chef under Presidents Bill Clinton and George W. Bush.

This one-stop resource helps students and general readers understand the deep importance that food has always had in Chinese society and culture.

Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume.

This volume tells the story of the South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking techniques, and geography, here divided into four zones. The traditions of the primary groups--Indians, Europeans, and Africans--and their five centuries of mixing have still resulted in a stable food culture.

Spanish food culture has evolved around strong regional cuisines and representative elements. This volume offers an overview of Spanish food and eating habits, taking into account a long and complex history, plus distinctive social, cultural, linguistic, geographic, political, and economic characteristics.

Rehder details such cultural expressions as architecture and landscape design; traditional and more recent ways of making a living, both legal and illegal; foodstuffs and cooking techniques; folk remedies and belief systems; music, art, and the folk festivals that today attract visitors from around the world; and the region's dialect.

A world-wide survey of the eating and drinking habits of early peoples, Don and Patricia Brothwell's Food in Antiquity covers a broad geographical range, from the early populations of Asia, Sub-Saharan Africa, and the Americas to the more familiar Egyptian, Mesopotamian, Greek, and Roman worlds. From meat, insects, vegetables, and fruits to cooking oils and beverages, each source of sustenance is described in terms of who consumed it, how it was prepared, and how it spread from its region of origin.