Hojlund Susanne (99 results)

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Paperback or Softback. Condition: New. Chefs, Restaurants, and Culinary Sustainability. Book.

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Paperback. Condition: New. The centrality of food to the human experience always places it at the crux of global crises, whether catastrophic climate change, the collapse of biodiversity in our shared ecosystem, the threat of pandemics, or the poverty and suffering associated with resource scarcity. The continual reality of these challenges has prompted professionals throughout the food industry to seek innovative solutions, as chefs and restaurateurs adjust to customer demands and political imperatives for socially responsible civic action.  Chefs, Restaurants, and Culinary Sustainability explores how chefs around the world approach culinary sustainability in highly unstable times while working in myriad professional domains. Building on empirical data collected from a wide range of cultural, historical, political, and economic settings, the contributors to this collection provide a sophisticated and engaging examination of how chefs in diverse culinary contexts tackle the increasingly urgent societal and environmental need for a more secure food future. …

Paperback. Condition: new. Paperback. Type 2 diabetes, obesity, and other diseases related to modern lifestyles have spread with frightening speed all over the globe, a development that is often correlated with an increase in the consumption of sugar. Latin America -- the cradle of the world's sugar production -- is no exception; it has witnessed an explosion of cases of diabetes, especially in Brazil and Mexico. Taking an interdisciplinary approach to the problem, this book asks two questions. First, what are the relationships between diabetes, sugar intake, and `dangerous' modern lifestyles? And second, how can research into the material, symbolic, and historical functions of sugar redefine the concept of modernity? Experts in medical science, agriculture, sociology, food science and anthropology, as well as in Latin American, Brazilian, and literary studies use sugar as a prism for understanding the complicated relations between disease and cultural and social habits, between past and present, and between symbolic meanings and material effect. Through this truly interdisciplinary perspective, both traditional approaches to lifestyle diseases and current understandings of modernity are questioned. This book serves as an example of and a call for interdisciplinary dialogue in response to the grand challenges of modern society. Type 2 diabetes, obesity, and other diseases related to modern lifestyles have spread with frightening speed all over the globe, a development that is often correlated with an increase in the consumption of sugar. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

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Hardcover. Condition: Near Fine. 2014. Anthropological Theory. Temple University Press. 197p., fine pictorial boards. 12/23.

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Paperback. Condition: New. Making Taste Public takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne Højlund ask how these differences are generated. The editors have compiled 14 chapters to show how specific influences become a part of our sensorial apparatus and identity through shared experiences of making, eating, and talking about food. Using case studies from Asia, Europe and America, the book presents a theory of how taste is made public through everyday practices. The authors are exploring how place, production methods and cooking techniques create tastes. They discuss the criteria determining good and bad tastes, and how tastes and memories evolve over time. Subjects such as how values can be embedded in taste, and the role of taste education in food movements, homes, and schools are explored. The different chapters examine definitions and mobilizations of taste in different institutions, public places, and regions around the world to reveal ethnographic understandings of how people learn, experience, and share taste. With contributions spanning the Solomon Islands, Denmark, Japan, Canada, France, the USA, and Italy, Making Taste Public is a fascinating account of how our sense of taste is continuously shaped and re-shaped in relation to social and cultural context, societal and environmental premises. The book will interest anyone studying anthropology, sociology, food studies, sensory studies and human geography.…

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Paperback. Condition: new. Paperback. The centrality of food to the human experience always places it at the crux of global crises, whether catastrophic climate change, the collapse of biodiversity in our shared ecosystem, the threat of pandemics, or the poverty and suffering associated with resource scarcity. The continual reality of these challenges has prompted professionals throughout the food industry to seek innovative solutions, as chefs and restaurateurs adjust to customer demands and political imperatives for socially responsible civic action. Chefs, Restaurants, and Culinary Sustainability explores how chefs around the world approach culinary sustainability in highly unstable times while working in myriad professional domains. Building on empirical data collected from a wide range of cultural, historical, political, and economic settings, the contributors to this collection provide a sophisticated and engaging examination of how chefs in diverse culinary contexts tackle the increasingly urgent societal and environmental need for a more secure food future. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

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Condition: New. Editor(s): Carvalho, Vinicius de; Hojlund, Susanne; Jeppesen, Per Bendix; Simonsen, Karen-Margrethe. Num Pages: 172 pages. BIC Classification: JHMC. Category: (G) General (US: Trade). Dimension: 159 x 237 x 12. Weight in Grams: 350. . 2014. Paperback. . . . .