در میز: غذا و خانواده در سرتاسر جهان

Afghanistan / Helen Saberi -- Australia / Lara Anderson -- Austria / Katerina Nussdorfer -- Belgium / Charlotte De Backer -- Brazil / Scott Barton -- Canada / Judy Corser -- Chile / Sally M. Baho -- China / Willa Zhen -- Denmark / Caroline Nyvang -- Ethiopia / Alessandra Grasso -- France / Jonell Galloway -- Germany / Ursula Heinzelmann -- Great Britain : Wales / Annie Levy -- Greece / Nafsika Papacharalampous -- Iceland / Nanna Rognvaldardottir -- India / Colleen Taylor Sen -- Indonesia / Amanda Katili Niode -- Iran / Saman Hassibi and Amir Sayadabdi -- Ireland / Mairtin Mac Con Iomaire -- Israel / Jennifer Shutek -- Italy / Judith Klinger -- Japan / Shawn M. Higgins -- Mali / Stephen R. Wooten -- Mexico / Cristina Potters -- Netherlands / Karin Vaneker -- Nicaragua / Jennifer Moran -- Poland / Dorota Dias-Lewandowska -- Puerto Rico / Melissa Fuster -- Romania / Simona Dinu -- Russia / Katrina Kollegaeva -- Senegal / Chelsie Yount-Andre -- Slovenia / Ana Tominc -- South Africa, suburban / Yael Joffe -- South Africa, urban / Lexi Earl -- Spain / F. Xavier Medina -- Sweden / Gabriela Villagran Backman -- Turkey / Aylin Oney Tan -- Uganda / Diana Caley -- United States / Ken Albala.;This book examines all aspects of dinner in international settings, enabling cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits. What's for dinner? Not just in America, but around the world? And how is it cooked, what's the historical significance of that food, how is it served and consumed, and who gets to clean up? This book provides fascinating insight into how dinner is defined in countries around the world.Almost universally,'dinner'is a key meal in most countries around the world, whether it be a simple dish of rice and beans, a slice of pizza on the go, or a multi-course formal meal. What do the specifics of how a meal is eaten-by hand instead of with utensils, for example-say about a specific culture? This fascinating one-volume reference guide examines all aspects of dinner in international settings, enabling insightful cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits.Some 50 countries are covered in chapters focusing on present-day meal habits in Europe, Asia, the Middle East, Africa, and North and South America. The commentary covers everything about the meal, such as the time, the cooking and preparation, shopping for ingredients, the clean-up process, gender-based participation roles, conversation or other social interactions, and etiquette-just about everything that happens at the table. The book is ideal for classroom teaching and learning, as the entries and photos are conducive to teaching students about other cultures, directly supporting the National Geography Standards. Students will be able to make informed comparisons between their own lives and the various cultural experiences described in the book. Almost universally, "dinner" is a key meal in most countries around the world, whether it be a simple dish of rice and beans, a slice of pizza on the go, or a multi-course formal meal. What do the specifics of how a meal is eaten by hand instead of with utensils, for example say about a specific culture? This fascinating one-volume reference guide examines all aspects of dinner in international settings, enabling insightful cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits. Some 50 countries are covered in chapters focusing on present-day meal habits in Europe, Asia, the Middle East, Africa, and North and South America. The commentary covers everything about the meal, such as the time, the cooking and preparation, shopping for ingredients, the clean-up process, gender-based participation roles, conversation or other social interactions, and etiquette just about everything that happens at the table. The book is ideal for classroom teaching and learning, as the entries and photos are conducive to teaching students about other cultures, directly supporting the National Geography Standards. Students will be able to make informed comparisons between their own lives and the various cultural experiences described in the book. " What's for dinner? Not just in America, but around the world? And how is it cooked, what's the historical significance of that food, how is it served and consumed, and who gets to clean up? This book provides fascinating insight into how dinner is defined in countries around the world. • Provides intimate insights into a broad range of international food habits, thereby affording readers a glimpse into the daily lives of people around the world and offering immense opportunities for cross cultural comparisons • Compares cooking methods, gender roles regarding food and meals, and the places of children or extended relatives at meal time • Underscores how food culture is universally and intrinsically related to ethnicity, family, and meal-time tradition • Presents a combination of reference narrative, photographs, and recipes that make this a one-stop reference source ideal for students learning about other cultures