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Food and Cooking in the Middle East and North Africa

Éléonore Armanet and Christian Bromberger

Anthropologists’ interest in food and cooking initially arose within two opposite schools of thought, one focusing on a material approach to societies, and the other paying attention to symbols and representations. In this volume, Jean

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Raw liver, singed sheep's head, and boiled stomach pudding

Encounters with traditional Buriat cuisine

Sharon Hudgins

Indigenous to Inner Asia, Buriats are a formerly nomadic people who now reside in southern Siberia, in the areas east and west of Lake Baikal. Although settled members of the Russian Federation, their traditional cuisine reflects their nomadic roots. Milk and meat products - from horses, cattle, sheep, and goats - are still the two main components of the Buriats' diet, supplemented by wild and cultivated plants (primarily hardy grains and root vegetables). Despite living within the dominant Russian culture, some Buriats still retain their shamanistic beliefs and make offerings to deities or spirits when drinking alcohol or eating certain foods. They have also preserved their ritual methods of slaughtering and butchering livestock, as well as traditional ways of processing the meat.

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Christian Bromberger

In the Iranian world, Gilân displays a strong specificity, including the registers of food and cooking. 1 In this rice-producing region, the consumption of rice is much higher than elsewhere in Iran ( Figure 1 ). Among the eating habits of their

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Le “7 épices” libanais

Un substitut heureux au piment de Jamaïque ?

Aïda Kanafani-Zahar


Little known in France, allspice is at the heart of the Lebanese cuisine, of the littoral and inland, among home and restaurant cooks. It is imperative for meat preparations, and, by affection and attachment, in vegetable and pulse dishes. Its aromatic scope is such that, with other spices, it is deemed most efficient to invalidate meats and offal from zankha, an abhorred miasma, and to bestow fragrance to them. For younger generations, the “7 spice mixture” shares similar prerogatives. After analysing the correlation between meat, zankha and spice, this study ponders on the pertinence of an aromatic mixture in the elaboration of culinary compositions in Lebanon.


Le piment de Jamaïque, une épice peu connue en France, est au cœur de la cuisine libanaise, du littoral comme de l'intérieur des terres, domestique et professionnelle. Elle est indispensable dans les mets carnés et, par affection et attachement, dans des préparations non carnées de légumes, de légumes secs et de plantes potagères. Son ampleur aromatique est telle qu'avec d'autres épices, elle est jugée la plus performante pour débarrasser les viandes et les abats de la zankha, miasme honni des Libanais, et pour les parfumer. Pour les jeunes générations, le mélange « 7 épices » partage des prérogatives similaires. Après avoir analysé le lien entre carné, zankha, et épice, ce texte s'interroge sur la pertinence d'un mélange aromatique dans la composition culinaire.

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Are Inexpensive Solutions Affordable?

Bio-Sand Water Filters and Improved Wood Stoves in San Miguel Totonicapán

Matthew Krystal

, a household potable water filter and a high-efficiency wood cooking stove, to link these problems in their solution. A rural family that uses a household filtration system to produce drinking water no longer burns firewood to purify contaminated

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Art to Table

The Power of Aesthetics in Women’s Cookbooks of the Belle Époque

Samantha Presnal

thick as the béchamel they described. But while these cooking guides were explicitly presented as didactic texts for the professional chef, the division between their work and that of the consuming connoisseurs was not so sharp. Cooks often bookended

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A Dignified Meal

Negotiated Spaces in India’s School Meal Program

Sony Pellissery, Sattwick Dey Biswas, and Biju Abraham

is crucial that the number of students be reported accurately. Interesting variation was found between West Bengal and Kerala when it came to the procurement of vegetables and other ingredients for cooking. In West Bengal, a local vendor came daily

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Afsaneh Hojabri

and cooking. Therefore, I have chosen to use, in most cases, the broader term ‘food writing’ to refer to a wide range of such books. I will use the two terms ‘food writing’ and ‘food narratives’ interchangeably. More generally, while the top cookbooks

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L'estomac, le chemin du coeur et la transformation du monde

Femmes, nourriture, relations et parenté pratiques en Turquie

Marie Helene Sauner-Leroy

], Journal Of Tourism And Gastronomy Studies 6 , no. 3 : 39 – 52 , 10.21325/jotags.2018.237 . 10.21325/jotags.2018.237 Sutton , D. E. ( 2014 ), Secrets from the Greek Kitchen : Cooking, Skills, and Everyday Life on an Aegean Island ( Oakland

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Between Us Girls

On Girls' Interpretations of Sexuality

Elena Omelchenko

In this article I deal with interpretations of sexuality that are typical of Russian girls who are learning to become blue-collar or pink-collar professionals such as, for example, public health nurses, social workers, tourism and hospitality industry workers, fashion designers, and those training for employment in services like cooking, hairdressing, and tailoring. The empirical base of this article is a set of in-depth semi-structured interviews with young women and men concerning their individual sexual experiences. I examine scenarios of feminine subjectivity within the context of discussing a first sexual experience. I look, too, at how girls exercise girl-power within the framework of communication and intimacy with a partner.