D. Paul Schafer, an IGCAT expert, has recently published The Secrets of Culture. He presents us with a deeply personal and extensively researched perspective on culture and what a cultural age would look, feel, smell, taste, and sound like. In doing so, he challenges us to liberate our sensibilities and
Armchair travel is one thing, but some novels are so captivating, they provoke an irresistible yearning to see James Joyce’s Dublin for yourself, to wander John Fowles’ mysterious Greek caves or float languidly — in Elizabeth Peters’ style — down the Nile. Joe Kinsella’s «Shoeless Joe» has launched many a
Ann Mah, Goodreads «Excellent ingredients, carefully prepared and very elegantly served. A really tasty book.» —Peter Mayle, author of The Marseille Caper and A Year in Provence … READ MORE
Terri Schlichenmeyer, The Spectrum You can just about taste it now. That special food may be the traditional dish Grandma used to make and now your sister does, biscuits from a recipe your mom found in a magazine before you were born or a new favorite brought to the family by
Joanne Finkelstein, Columbia University Press Public spaces have become platforms for the invention and display of self-identity, especially in the affluent West where the restaurant, from local café to Michelin-starred establishment, deftly stages these performances. In this follow-up to her classic Dining Out: A Sociology of Modern Manners, Joanne Finkelstein
Gillian Crowther, University of Toronto Press Eating Culture offers a highly engaging overview of how anthropologists understand food. It draws on a wide variety of food examples from different ethnic groups, times, and social contexts, while acknowledging the scholarship of anthropologists working in the field. The book follows a thematic approach
