Preparing and consuming food is an integral part of identity formation, which in contemporary China embodies tension between fast-forward modernization and cultural nostalgia. Jin Feng’s wide-ranging exploration of cities in the Lower Yangzi Delta—or Jiangnan, a region known for its paradisiacal beauty and abundant resources—illustrates how people preserve culinary inheritance while also revamping it for the new millennium. Throughout Chinese history, food nostalgia has generated cultural currency for individuals. Feng examines literary treatments of Jiangnan foodways from late imperial and twentieth-century China, highlighting the role played by gender and tracing the contemporary metamorphosis of this cultural landscape, with its new platforms for food culture, such as television and the internet. As communities in Jiangnan refashion their regional heritage, culinary arts shine as markers of ethnic and social distinction.

From the extravagant use of pepper in the Middle Ages to the Protestant bourgeoisie's love of coffee to the reason why fashionable Europeans stopped sniffing tobacco and starting smoking it, Schivelbusch looks at how the appetite for pleasure transformed the social structure of the Old World. Illustrations.

Powerfully and beautifully portrays a bygone Jewish culture. An eloquent masterpiece, originally published by Farrar, Straus & Giroux. Includes woodcut illustrations by Ilya Schor.

John Milton put a twist on the story of Adam and Eve--in the process he created what some have called one of the greatest literary works in the English Language. It has inspired music, art, film, and even video games. But it's hundreds of years old and reading it today sometimes is a little tough. BookCaps is here to help! BookCaps puts a fresh spin on Milton’s classic by using language modern readers won't struggle to make sense of. The original English text is also presented in the book, along with a comparable version of both text. We all need refreshers every now and then. Whether you are a student trying to cram for that big final, or someone just trying to understand a book more, BookCapsTM can help. We are a small, but growing company, and are adding titles every month.

In the twenty-first century, the romance genre has gained a growing academic response, including the creation of the International Association for the Study of Popular Romance. Popular romance has long been so ignored and maligned that seemingly every scholarly work on it opens with a lengthy defense of the genre and its value for academic study. Even the early scholarly works on the genre approach it in ways that, while primarily respectful, make sweeping generalizations about popular romance, its texts, and its readers. This essay collection examines the position of the romance genre in the twenty-first century, and the ways in which romance responds to and influences the culture and community in which it exists. Essays are divided into six sections, which cover the genre's relationship with masculinity, the importance of consent, historical romance, representation, social status and web-based romance fiction.

div What does eating have to do with aesthetic taste? While most accounts of aesthetic history avoid the gustatory aspects of taste, this book rewrites standard history to uncover the constitutive and dramatic tension between appetite and aesthetics at the heart of British literary tradition. From Milton through the Romantics, the metaphor of taste serves to mediate aesthetic judgment and consumerism, gusto and snobbery, gastronomes and gluttons, vampires and vegetarians, as well as the philosophy and physiology of food. The author advances a theory of taste based on Milton’s model of the human as consumer (and digester) of food, words, and other commodities—a consumer whose tasteful, subliminal self remains haunted by its own corporeality. Radically rereading Wordsworth’s feeding mind, Lamb’s gastronomical essays, Byron’s cannibals and other deviant diners, and Kantian nausea, Taste resituates Romanticism as a period that naturally saw the rise of the restaurant and the pleasures of the table as a cultural field for the practice of aesthetics. /DIV

We are bound in the music of life where we dance and weave within that glorious melody, or what some call God. Now, God has said that we are the very image of God (Genesis 1:27), and as images of God, we have the inborn ability to have Joy and Happiness forever present in our life. The author, David L. Peters, is an octogenarian whose life has always been filled with joy, regardless of outward appearances. The wonders of the Kingdom of Heaven is everyones birthright, if you know how to let your Creator and the Universe enter your spirit. Jesus put it succinctly: The Kingdom of God lies within (Luke 17:21). The Kingdom of God, Paradise, Heaven: these lie within you, right now, waiting for you to only turn and see, and join in the dance. Paradise is right within us, but how do we unlock the door to this wonder of joy? This book lays a path open that the author has followed for almost 80 years, starting as a young boy in rural Ohio, and it operates as advertised. No matter how things look in life, how bad it seems, all one need do is look deeper within and find the joy that can fill life: life is good! The life of abundant joy and happiness is yours for the asking. Dip your toe in the living waters, and taste the Beauty of God that is awaiting.

Peterson explores a change in French cooking in the mid-seventeenth century - from the heavily sugared, saffroned, and spiced cuisine of the medieval period to a new style based on salt and acid tastes. In the process, she reveals more fully than any previous writer the links between medieval cooking, alchemy, and astrology. Peterson's vivid account traces this newly acquired taste in food to its roots in the wider transformation of seventeenth-century culture which included the Scientific Revolution. She makes the startling - and persuasive - argument that the shift in cooking styles was actually part of a conscious effort by humanist scholars to revive Greek and Roman learning and to chase the occult from European life.

A fascinating exploration of our past, present, and future relationship with food For the first time in human history, there is food in abundance throughout the world. More people than ever before are now freed of the struggle for daily survival, yet few of us are aware of how food lands on our plates. Behind every meal you eat, there is a story. Hamburgers in Paradise explains how. In this wise and passionate book, Louise Fresco takes readers on an enticing cultural journey to show how science has enabled us to overcome past scarcities—and why we have every reason to be optimistic about the future. Using hamburgers in the Garden of Eden as a metaphor for the confusion surrounding food today, she looks at everything from the dominance of supermarkets and the decrease of biodiversity to organic foods and GMOs. She casts doubt on many popular claims about sustainability, and takes issue with naïve rejections of globalization and the idealization of "true and honest" food. Fresco explores topics such as agriculture in human history, poverty and development, and surplus and obesity. She provides insightful discussions of basic foods such as bread, fish, and meat, and intertwines them with social topics like slow food and other gastronomy movements, the fear of technology and risk, food and climate change, the agricultural landscape, urban food systems, and food in art. The culmination of decades of research, Hamburgers in Paradise provides valuable insights into how our food is produced, how it is consumed, and how we can use the lessons of the past to design food systems to feed all humankind in the future.