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Informationen zum Autor Ken Albala is Professor of History at the University of the Pacific, USA. KEN ALBALA is Professor of History at the University of the Pacific, Stockton, California. He is a prolific author who specializes in Early Modern European food history, authoring such titles as Eating Right in the Renaissance (2002) and Food in Early Modern Europe (Greenwood, 2003) and serving as series editor for Greenwood's series Food Culture around the World and Cooking Up History. Ken Albala is professor of history at the University of the Pacific, Stockton, CA. Klappentext 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. Inhaltsverzeichnis Preface The Family Dinner: An Introduction Afghanistan, Helen Saberi (Independent Scholar, UK) Australia, Lara Anderson ( University of Melbourne, Australia) Austria, Katerina Nussdorfer (Independent Scholar, Austria) Belgium, Charlotte De Backer (University of Antwerp, Belgium) Brazil, Scott Barton (New York University, USA) Canada, Judy Corser (Independent Scholar, Canada) Chile, Sally M. Baho (Independent Scholar, USA) China, Willa Zhen (Culinary Institute of America, USA) Denmark, Caroline Nyvang (Royal Library, Denmark) Ethiopia, Alessandra Grasso ( U.S. Borlaug Fellow in Global Food Security, Kenya) France, Jonell Galloway (Independent Scholar, USA) Germany, Ursula Heinzelmann (Independent Scholar, Germany) Great Britain: Wales, Annie Levy (Independent Scholar, Wales) Greece, Nafsika Papacharalampous (University of London, UK) Iceland, Nanna Rögnvaldardóttir (Independent Scholar, Iceland) India, Colleen Taylor Sen (Independent Scholar, USA) Indonesia, Amanda Katili Niode (Omar Niode Foundation, Indonesia) Iran, Saman Hassibi and Amir Sayadabdi (University of Canterbury, New Zealand) Ireland, Máirtín Mac Con Iomaire (Dublin Institute of Technology, Ireland) Israel, Jennifer Shutek (University of Oxford, UK) Italy, Judith Klinger (World-Eats.org, Italy) Japan, Shawn M. Higgins (University of Connecticut, USA) Mali, Stephen R. Wooten (University of Oregon, USA) Mexico, Cristina Potters (Indepe...
