Kulturstudier: mad og samfund

This is an informative guide that explores the potential health benefits of maize processing and the development of functional foods. The book provides insights into the various bioactive compounds present in maize, including dietary fiber, starch, protein, antioxidants, phenolics, carotenoids, tocopherols, phytosterols, minerals, and vitamins. These compounds have been shown to have numerous health benefits, ranging from improved glycemic control and weight management to enhanced cardiovascular health, cancer prevention, and immune system function. The book covers the different processing methods of maize, such as fermentation, extrusion, drying, milling, and fractionation, and how they can affect the levels of these bioactive compounds. The author also discusses the different parts of the maize kernel, such as the germ, bran, endosperm, and pericarp, and how they can be used to develop various functional foods such as grits, meal, flour, tortillas, snacks, breakfast cereals, noodles, breads, cookies, crackers, muffins, bars, beverages, emulsions, and encapsulations. In addition to highlighting the health benefits of maize processing, the book also addresses the important topic of food security. The author discusses how maize processing can contribute to sustainable food production, which is crucial for addressing global food insecurity. The book also covers the sensory analysis and shelf life of functional foods and how they can be improved through processing and packaging. Overall, this book is a valuable resource for food scientists, nutritionists, and researchers interested in the health benefits of maize processing and the development of functional foods. Book also offers a comprehensive understanding of the bioactive compounds in maize, their potential health benefits, and the different processing methods that can be used to develop functional foods with improved nutritional quality and shelf life.

Even in the context of rapid material and social change in urban Morocco, women, and especially those from a low-income household, continue to invest a lot of work in preparing good food for their families. Through the lens of domestic food preparation, this book looks at knowledge reproduction on how we know cooking and its role in the making of everyday family life. It also examines a political economy of cooking that situates Marrakchi women's lived experience in the broader context of persisting poverty and food insecurity in Morocco.

Unter dem Motto ¿Pro-Anä treffen sich seit den späten 1990er Jahren vorwiegend junge Frauen im Internet, um gemeinsam magersüchtig zu werden. Wissenschaftlich wurde das Phänomen bisher vor allem hinsichtlich seiner potentiellen Gefahren untersucht. Im Dunkeln blieb dabei, was Pro-Ana eigentlich ist, welche Handlungen im Zentrum des Phänomens stehen oder wie sich Pro-Ana plattformübergreifend strukturiert. Dabei ist von besonderem Interesse, wie das soziale Gefüge der Teilnehmer*innen vor dem Hintergrund fast ausschließlich digital erfolgender Kommunikation dauerhaft bestehen kann. Über eine soziologische Websiteanalyse wird gezeigt, dass die Teilnehmer*innen die Online-Gemeinschaft in erster Linie als eine Motivationstechnik nutzen, die sie bei ihrem Vorhaben der drastischen Gewichtsreduktion unterstützt. Sie suchen diese auf, um sich in einer Art ¿Parallelprojektierung¿ wechselseitig zum Abnehmen zu inspirieren und zu motivieren: Ihre Gleichheit in Bezug auf Projektziele und -dokumentationen ermöglicht es den Teilnehmer*innen, sich online etwa in Wettbewerben zu messen und einander als Gemeinschaft zu erfahren. Ihre Differenzen im Projektfortschritt bilden hingegen die Voraussetzung dafür, leuchtende Vorbilder unter ihren Mitstreiter*innen zu finden, die den Glauben an die Machbarkeit eines pro-anorektischen Gewichtsabnahmeprojekts in entscheidendem Maße stützen.

Kan en vegetar også være en voksen mand?I DU LIGNER DA ELLERS IKKE EN VEGETAR fortæller tegner og forfatter Anders Morgenthaler, billedkunstner Kristian von Hornslet, journalist Henrik Palle, forfatter Torben Munksgaard, bioetiker ph.d. Mickey Gjerris, generalsekretær i DVF Rune-Christoffer Bech Dragsdahl, kogebogsforfatter Kirsten Skaarup og verdens bedste kok, Rasmus Kofoed fra Geranium, om deres liv som vegetarer.Bogen tager dig fordomsfrit med rundt i argumenterne for at leve plantebaseret. Om du har et blødt hjerte for dyr, om du brænder for klimaet og biodiversiteten, eller det er af helbredsmæssige årsager, du ønsker at leve plantebaseret, så er der gode råd at hente.Vidste du, at der lever flere pattedyr i den industrielle produktion på jordkloden end mennesker? At den største effekt, du som individ kan få, hvis du vil gøre noget godt for klimaet, er ved at spise plantebaseret? At det har en beviselig gavnlig effekt for potensen at leve plantebaseret?

Die letzten Jahrzehnte waren geprägt von der Vorstellung einer Übergewichts-Epidemie. Sowohl bei Kindern als auch bei Erwachsenen in Deutschland ist hohes Körpergewicht immer verbreiteter. Dieses Buch beschäftigt sich mit der Frage, ob Körpergewicht eine Determinante von sozialer Ungleichheit in Deutschland ist, indem betrachtet wird, ob Adipositas im Erwachsenenalter zu Einbußen im sozioökonomischen Status führt. Im Zentrum der Arbeit stehen quantitative Kausalanalysen mit Längsschnitt-Daten des Robert Koch-Instituts und dem Sozio-Ökonomischen Panel. Körpergewicht wird hier nicht nur über den Body Mass Index abgebildet, sondern auch über den Taillenumfang. Als Grundlage für die Analysen wird ein theoretisches Erklärungsmodell erstellt, für das verschiedene soziologische Theorieansätze auf die Fragestellung bezogen werden. Dabei sind neben Überlegungen zu Stigmatisierung und Diskriminierung auch Vorstellungen zu Körper als Kapital zentral. Die Ergebnisse werden im Hinblick auf Limitationen in der Datenlage in Deutschland diskutiert und Anknüpfungspunkte für weitere Forschung zu Körpergewicht als Determinante von sozialer Ungleichheit präsentiert.

This collection presents critical and action-oriented approaches to addressing food systems inequities across places, spaces, and scales. With case studies from around the globe, Radical Food Geographies explores interconnections between power structures and the social and ecological dynamics that bring food from the land and water to our plates. Through themes of scale, spatial imaginaries, and human and more-than-human relationships, the authors explore ongoing efforts to co-construct more equitable and sustainable food systems for all. Advancing a radical food geographies praxis, the book reveals multiple forms of resistance and resurgence, and offers examples of co-creating food systems transformation through scholarship, action, and geography.

Our eating decisions are guided by several psychological dimensions: cognitive, emotional, value-based, social, and behavioural. The social psychology of eating helps us understand these dimensions and how we can promote healthy and sustainable eating to improve people's wellbeing. What is most important in deciding what we want to eat? What drives people to go vegan? Do we tend to eat more when we are nervous? Does it change our behavior when we sit at the table with others? Why do we put off starting the diet until the next week? How does online and offline communication influence our eating behaviour? Is it possible to help people change their eating habits thanks to artificial intelligence? These and other questions are answered in this book, with up-to-date literature references and pointers to the most promising developments in the field. An essential text for undergraduate and graduate students, as well as researchers in the fields of psychology and nutrition.

Det ultimative værk om dansk sild på engelsk.Kogeboge med over 100 sildeopskrifter i en stor, smuk coffeetable book.Indeholder bl.a.: Forord af Claus Meyer. Indslag fra enrække sildeelskere heriblandt: Bo Lidegaard, Nikolaj Kirk, Helle BrønnumCarlsen, mfl.Indeholder desuden indslag, om hvordan man selv fanger,salter, fileterer og laver sild fra bunden, sildens danmarkshistorie og megetandet.

Scotland has some of the best seafood in the world, so we why don't we eat more of it? Why don't we highlight the bounty of our seas and the people who fish, produce, sell, preserve and cook it? Acclaimed cooker writer Ghillie Basan embarks on a journey around Scotland's coasts and islands to capture the essence of our nation's seafood.

What defines cooking as cooking, and why does cooking matter to the understanding of society, cultural change and everyday life? This book explores these questions by proposing a new theory of the meaning of cooking as a willingness to put oneself and one's meals at risk on a daily basis. Richly illustrated with examples from the author's anthropology fieldwork in Greece, Bigger Fish to Fry proposes a new approach to the meaning of cooking and how the study of cooking can reshape our understanding of social processes more generally.

"Native foods are ubiquitous in America, but they often go unrecognized and unidentified. So too do the countless farms, gardens, and other places created by Native American people to feed and nourish their families and communities over generations. Over the last five centuries of settler colonialism, this inconspicuousness of Native American food and agriculture has helped configure Americans' imaginations of food and agriculture in ways that require critical identification. Drawing attention to this issue, Native Foods brings to bear approaches from the fields of food studies and Indigenous studies to explore how biophysical patterns of settler-colonial land use have worked as narrative frames for structuring historical views of Native agriculture. Following the lead of Indigenous food sovereignty advocates and activists, the book emphasizes the presence and persistence of Native American cuisine and documents how Native foods and agricultural techniques were never "lost" but only obscured by the peregrinations of colonialism, capitalism, and various other historical transformations"--

A timely message for everyone about the importance of integral ecology to the future

When Katherine Miller was first asked to train chefs to be advocates, she thought the idea was ludicrous. This was a group known for short tempers and tattoos, not for saving the world. But she quickly learned that chefs and other leaders in the restaurant industry are some of the most powerful forces for change in our troubled food system. Chefs are leading hunger relief efforts, supporting local farmers, fighting food waste, confronting racism and sexism in the industry, and much more. In At the Table, Miller presents the essential techniques she developed for the James Beard Foundation's Chefs Boot Camp for Policy and Change. Readers will learn how to focus their philanthropic efforts; pinpoint their audience and develop their argument; recruit allies and support action; and maybe most importantly, grab people's attention in a crowded media landscape. You don't have to be a celebrity chef to change the food system; you just need the will and the tools in this unique guide.

Can cultural studies attend to the problems of our globalized world? Or is this project of "engaged scholarship" too deeply rooted in the parochial terrain of the national?This collection of essays - the first volume in the new JMU Cultural Studies publication series - attends to this vital yet difficult question. Based on joint seminars bringing together emerging scholars from Germany and India, the contributions confront "classic texts" from US-American, British, and Indian cultural studies with the specific concerns and contemporary perspectives of the authors. The collection thus tests the potentials of the tradition to speak to the transnational as well as the national environments of the very present. Emphasis is placed on Marxist and feminist legacies, which are then projected into the domains of contemporary disability, food, and film studies.

"Water is life" in Bangladesh. Based on five researchers' long-term involvement with water development programs in eight districts, this book introduces the reader to the vast range of meanings that water has in this South Asian country, where ordinary villagers struggle daily for access to safe supplies. Mythology, ancient sciences, folklore, and language provide a rich cultural foundation sustaining villagers' water-related beliefs and domestic practices. Large numbers of people in the study area face the daunting challenge of arsenic in their water supply. Reactions to this serious problem are explored through case studies and insights based on the authors' many years of field experience. This book will help to sensitize scientifically oriented development workers to the ways that that cultural frameworks influence people's understandings and uses of new ideas and technologies. Focusing on WASH (water, sanitation, and hygiene) strategies, domestic supply issues, and people's ideas about water's qualities and powers, the authors introduce new ways to engage with the social and cultural context of a development project.

"32 writers discuss how to eat ethically"--

Over the last decade, there has been an increasing amount of scholarship focused on race and food inequity. Much of this research is focused on the United States and its densely populated urban centers. Looking deeply into Black women's roles?economically, environmentally, and socially?in food and agriculture systems in the Caribbean, Africa, and the United States, the contributors address the ways Black women, both now and in the past, have used food as a part of community building and sustenance. They also examine matrilineal food-based education; the importance of Black women's social, cultural, and familial networks in addressing nutrition and food insecurity; the ways gender intersects with class and race globally when thinking about food; and how women-led science and technology initiatives can be used to create healthier and more just food systems.Contributors include Agnes Atia Apusigah, Neela Badrie, Kenia-Rosa Campo, Dara Cooper, Kelsey Emard, Claudia J. Ford, Hanna Garth, Shelene Gomes, Veronica Gordon, Wendy-Ann Isaac, Lydia Kwoyiga, Gloria Sanders McCutcheon, Eveline M. F. W. Sawadogo/Compaore, Ashante M. Reese, Sakiko Shiratori, shakara tyler, and Marquitta Webb.

From mangosteen fruit discovered in a colonial Indonesian marketplace to caviar served on the high seas in a cruise liner's luxurious dining saloon, The Food Adventurers narrates the history of eating on the most coveted of tourist journeys: the around-the-world adventure. This book looks at what tourists ate on these adventures, as well as what they avoided, and what kinds of meals they described in diaries, photographs and postcards. Daniel E. Bender shows how circumglobal travel shaped popular fascination with world cuisines, and leads readers on a culinary tour from Tahitian roast pig in the 1840s, to the dining saloon of the luxury Cunard steamer Franconia in the 1920s, to InterContinental and Hilton hotel restaurants in the 1960s and '70s.