Read more
Informationen zum Autor Helen Macbeth is President of the International Commission on the Anthropology of Food and Nutrition (ICAF) and is an Honorary Research Fellow in the Anthropology Department, Oxford Brookes University. Among other books she has edited or coedited are three volumes in this series, Food Preferences and Taste: Continuity and Change, Researching Food Habits: Methods and Problems and Consuming the Inedible: Neglected Dimensions of Food Choice. Klappentext "This important volume sheds new light on the social, political, and economic role of beer in society.... Highly Recommended."-Choice A Choice Outstanding Academic Book of The Year 2011 Winner of the 2011 Gourmand World Cookbook UK Award Beer is an ancient alcoholic drink which, although produced through a more complex process than wine, was developed by a wide range of cultures to become internationally popular. This book is the first multidisciplinary, cross-cultural collection about beer. It explores the brewing processes used in antiquity and in traditional societies; the social and symbolic roles of beer-drinking; the beliefs and activities associated with it; the health-promoting effects as well as the health-damaging risks; and analyses the modern role of large multinational companies, which own many of the breweries, and the marketing techniques that they employ. From the introduction: What made you pick up this book? Was it the thought of that foaming pint while you relaxed in a British pub, a German beer garden, a Czech restaurant, an American or 'Continental' bar, on a beach or ski slope or in front of the television at home? Wherever your beer was purchased, in much of the world you would have been offered choice. The choice might only have been between different brand names of bottled beer, or it might have been between a wide range of ales, lagers, wheat and other beers from a cask, a keg, cans or bottles. Even people who do not drink beer will be aware of this diversity....the editors believe that this collation of perspectives on beer will also intrigue many readers in the general public. Inhaltsverzeichnis List of Figures List of Tables Preface List of Contributors Introduction Helen Macbeth and Wulf Schiefenhövel Chapter 1. Natural Ingestion of Ethanol by Animals: Why? W.C.McGrew Chapter 2. Healthy or Detrimental? Physiological, Psychiatric and Evolutionary Aspects of Drinking Beer Peter Kaiser, Gerhard Medicus and Martin Brüne Chapter 3. Beer: How it's made - the Basics of Brewing Keith Thomas Chapter 4. Interdisciplinary Investigations into the Brewing Technology of the Ancient Near East and the Potential of the Cold Mashing Process Martin Zarnkow, Adelheid Otto and Berthold Einwag Chapter 5. Beer in Prehistoric Europe Hans-Peter Stika Chapter 6. Beer and Beer Culture in Germany Franz Meussdoerffer Chapter 7. Europe North and South, Beer and Wine: Some Reflections about Beer and Mediterranean Food F. Xavier Medina Chapter 8. Living in the Streets: Beer Acceptance in Andalusia during the Twentieth Century Isabel González Turmo Chapter 9. The Thirst for Tradition: Beer Production and Consumption in the United Kingdom Paul Collinson and Helen Macbeth Chapter 10. Beer in the Czech Republic Jana Parízková and Martina Vlkova Chapter 11. Alcohol Consumption and Binge Drinking in German Fraternities: Anthropological and Social Psychological Aspects Gerard Dammann Chapter 12. Rugby, Racing and Beer in New Zealand: Colonising a Consuming Culture Nancy J. Pollock Chapter 13. Beer, Ritual and Conviviality in Northern Cameroon Igor de Garine Chapter 14. The Gender of Beer: Beer Symbolism among the Kapsiki/Higi and the Dogon Walter van Beek C...
