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Tradition and nutritional science in the modern food chain : proceedings of the SIEF 22nd International Ethnological Food Research Conference : Kalamata, Greece, 26-29 September 2018 / International Ethnological Food Research Conference ; editors Patricia Lysaght and Antonia-Leda Matalas.

By: (22nd : International Ethnological Food Research Conference (22nd : 2018 : Kalamata, Greece).
Contributor(s): Lysaght, Patricia [ed.] | Matalas, Antonia-Leda [ed.] | Αδαμίδης, Τρύφων [Contributor] | International Society for Ethnology and Folklore | Χαροκόπειο Πανεπιστήμιο | Ίδρυμα Καπετάν Βασίλη και Κάρμεν Κωνσταντακόπουλου | Αμερικανική Γεωργική Σχολή.
Material type: TextTextPublisher: Thessaloniki, Greece : American Farm School, 2019Description: xii, 276 p. : col. ill., photos. ; 24 cm.ISBN: 9786188420564.Subject(s): Nutrition | Nutrition -- Congresses | Diet | Diet -- Mediterranean Region | American Farm SchoolDDC classification: 613.2
Contents:
PART I. PLEASURE IN EATING: TRADITION VERSUS HEALTH : Food as confession and the hunger for authentication / Konrad Kostlin (Austria). - - Is there a place for pleasure in "healthy eating"? Social representations of French, Spanish and Brazilian dieticians and laywomen / Maria Clara de Moraes Prata Gaspar (Brazil). - - Paradise lost by gluttony. Christian joy from fasting versus pagan pleasure from eating during late antiquity / Slawomir Bralewski (Poland). - - Telling and re-telling stories through their meals. An analysis of the culinary systems in three versions of "Hansel and Gretel" / Pola Schiavone Kreibohm (Argentina).
PART II. FOOD PROCESSING AND MARKETING AND ITS IMPACT FOR THE CONSUMER : Commercial marketing supports preservation of traditional breads: Eftazymo (Greek), Gargoush (Sudanese), and Salt Rising (USA) / Genevieve Bardwell (USA). - - (Un)wrapping food: consumer information on product packaging / Heike Muller and Silke Bartsch (Germany). - - You're sweet in so many ways! Quebec's maple production and marketing in the era of the war on free sugar / Manon Boulianne (Canada). - - Mediterranean diet versus industrialised diet: preservation / Tryfon Adamidis, Rina Mekuli, Elena Geci, Nada Salem, and Natali Jouzi (Greece). - - Food messages in animated comic series: how does their content relate to health eating? / Milia Tzoutzou, Eirini Bathrellou, and Antonia-Leda Matalas (Greece).
PART III. FOOD AND CULTURE DEBATES : For the body and for the soul. The culinary culture of Polish gentry women at the beginning of the twentieth century / Ewelina Maria Kostrzewska (Poland). - - Good water versus healthy water: perceptions of drinking-water treatment in a rural village in Brazil / Rogeria Campos de Almeida Dutra (Brazil). - - Dietary behaviour and specific foodstuffs portrayed in Greek traditional fairytales / Georgia Larisi and Vassiliki Costarelli (Greece). - - The roughwood table: heritage foods as cultural artifacts and future trends / William Woys Weaver (USA).
PART IV. DIETARY TRENDS, WHOLESOME NOURISHMENT, AND THE HEALTH-CONSCIOUS CONSUMER : Healthy drinking? Milk, wine, and popular nutrition in Sweden / Hakan Jonsson (Sweden). - - Towards new culinary habits in Poland: a healthy diet box example / Violetta Krawczyk-Wasilewska (Poland). - - An enquiry about beliefs concerning a Greek traditional healthy diet in the 1990s / Leonidas Sotiropoulos (Greece). - - Making food quality expressible beyond materialistic limits: on the proliferation of food perceptions in/out of the field of biodynamic agriculture / Marcus Richter (Germany). - - The role of the mass media in spreading new knowledge about contemporary food culture in Russia / Tatiana Voronina (Russia).
PART V. NUTRITION EDUCATION IN PRACTICE : The Japanese school lunch: special characteristics and change from the viewpoints of traditional food culture and nutrition science / Hiroko Nakazawa (Japan). - - Renewal programme for school food in Hungary / Aniko Bati (Hungary).
PART VI. OLD AND NEW STATUS OF TRADITIONAL FOOD : "The thicker the better" versus "The leaner the healthier": changing larders, ideas, and conditions / Eszter Kisban (Hungary). - - Irish soda bread - tradition meets health / Deirdre D'Auria and Patricia Lysaght (Ireland). - - Drying, smoking, salting: increased interest in traditional methods of preserving food in Slovenia / Maja Godina Golija (Slovenia). - - The cultural history of the potato in Norway. A discussion on changes in the status of the potato in Norway from the eighteenth to the twenty-first century / Eldbjorg Fossgard (Norway). - - The snackbar and automatiek: a tradition of eating standing up / Lenno Munnikes (The Netherlands).
PART VII. HISTORICAL PERSPECTIVES ON FOOD AND HEALTH : Pepper sauce and the physician from Salerno / Johanna Maria van Winter (The Netherlands). - - Myrrh and other indicators of socio-economic status in Hellebore wine recipes included in De Materia Medica by Redanius Dioscorides of Anazarbus / Zofia Rzeznicka and Maciej Kokoszko (Poland).
Summary: Food quality is closely linked to people's perceptions of what constitutes "good" and "bad" food. In the past, the quality of food was determined by culinary traditions and cultural norms, while in modern times technological progress has narrowed the way people view food and, at the same time, has posed new complex questions about what is good to eat and what is not. This volume comprises the outcome of dialogue among experts across various disciplines, including anthropology, ecology, European ethnology, folklore, history, medical, nutritional and agricultural science, and sociology, on how health concerns converge with, or, on the contrary, diverge from, the traditional "gastronomic" view.
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Κεντρική Βιβλιοθήκη της Αμερικανικής Γεωργικής Σχολής και του Κολεγίου Περρωτής.

"Dimitris & Aliki Perrotis" Central Library

Κεντρική Βιβλιοθήκη της Αμερικανικής Γεωργικής Σχολής και του Κολεγίου Περρωτής.

Book Non Fiction 613.2 Int c.1 (Browse shelf) Available 13022407
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Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

"George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

Book Non Fiction 613.2 Int c.2 (Browse shelf) Available 13022408

PART I. PLEASURE IN EATING: TRADITION VERSUS HEALTH : Food as confession and the hunger for authentication / Konrad Kostlin (Austria). - - Is there a place for pleasure in "healthy eating"? Social representations of French, Spanish and Brazilian dieticians and laywomen / Maria Clara de Moraes Prata Gaspar (Brazil). - - Paradise lost by gluttony. Christian joy from fasting versus pagan pleasure from eating during late antiquity / Slawomir Bralewski (Poland). - - Telling and re-telling stories through their meals. An analysis of the culinary systems in three versions of "Hansel and Gretel" / Pola Schiavone Kreibohm (Argentina).

PART II. FOOD PROCESSING AND MARKETING AND ITS IMPACT FOR THE CONSUMER : Commercial marketing supports preservation of traditional breads: Eftazymo (Greek), Gargoush (Sudanese), and Salt Rising (USA) / Genevieve Bardwell (USA). - - (Un)wrapping food: consumer information on product packaging / Heike Muller and Silke Bartsch (Germany). - - You're sweet in so many ways! Quebec's maple production and marketing in the era of the war on free sugar / Manon Boulianne (Canada). - - Mediterranean diet versus industrialised diet: preservation / Tryfon Adamidis, Rina Mekuli, Elena Geci, Nada Salem, and Natali Jouzi (Greece). - - Food messages in animated comic series: how does their content relate to health eating? / Milia Tzoutzou, Eirini Bathrellou, and Antonia-Leda Matalas (Greece).

PART III. FOOD AND CULTURE DEBATES : For the body and for the soul. The culinary culture of Polish gentry women at the beginning of the twentieth century / Ewelina Maria Kostrzewska (Poland). - - Good water versus healthy water: perceptions of drinking-water treatment in a rural village in Brazil / Rogeria Campos de Almeida Dutra (Brazil). - - Dietary behaviour and specific foodstuffs portrayed in Greek traditional fairytales / Georgia Larisi and Vassiliki Costarelli (Greece). - - The roughwood table: heritage foods as cultural artifacts and future trends / William Woys Weaver (USA).

PART IV. DIETARY TRENDS, WHOLESOME NOURISHMENT, AND THE HEALTH-CONSCIOUS CONSUMER : Healthy drinking? Milk, wine, and popular nutrition in Sweden / Hakan Jonsson (Sweden). - - Towards new culinary habits in Poland: a healthy diet box example / Violetta Krawczyk-Wasilewska (Poland). - - An enquiry about beliefs concerning a Greek traditional healthy diet in the 1990s / Leonidas Sotiropoulos (Greece). - - Making food quality expressible beyond materialistic limits: on the proliferation of food perceptions in/out of the field of biodynamic agriculture / Marcus Richter (Germany). - - The role of the mass media in spreading new knowledge about contemporary food culture in Russia / Tatiana Voronina (Russia).

PART V. NUTRITION EDUCATION IN PRACTICE : The Japanese school lunch: special characteristics and change from the viewpoints of traditional food culture and nutrition science / Hiroko Nakazawa (Japan). - - Renewal programme for school food in Hungary / Aniko Bati (Hungary).

PART VI. OLD AND NEW STATUS OF TRADITIONAL FOOD : "The thicker the better" versus "The leaner the healthier": changing larders, ideas, and conditions / Eszter Kisban (Hungary). - - Irish soda bread - tradition meets health / Deirdre D'Auria and Patricia Lysaght (Ireland). - - Drying, smoking, salting: increased interest in traditional methods of preserving food in Slovenia / Maja Godina Golija (Slovenia). - - The cultural history of the potato in Norway. A discussion on changes in the status of the potato in Norway from the eighteenth to the twenty-first century / Eldbjorg Fossgard (Norway). - - The snackbar and automatiek: a tradition of eating standing up / Lenno Munnikes (The Netherlands).

PART VII. HISTORICAL PERSPECTIVES ON FOOD AND HEALTH : Pepper sauce and the physician from Salerno / Johanna Maria van Winter (The Netherlands). - - Myrrh and other indicators of socio-economic status in Hellebore wine recipes included in De Materia Medica by Redanius Dioscorides of Anazarbus / Zofia Rzeznicka and Maciej Kokoszko (Poland).

Food quality is closely linked to people's perceptions of what constitutes "good" and "bad" food. In the past, the quality of food was determined by culinary traditions and cultural norms, while in modern times technological progress has narrowed the way people view food and, at the same time, has posed new complex questions about what is good to eat and what is not. This volume comprises the outcome of dialogue among experts across various disciplines, including anthropology, ecology, European ethnology, folklore, history, medical, nutritional and agricultural science, and sociology, on how health concerns converge with, or, on the contrary, diverge from, the traditional "gastronomic" view.

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