Faegheh Shirazi, “Brand Islam: The Marketing and Commodification of Piety” (U. Texas Press, 2016)
Religion is big business nowadays. Within the global context of Muslim consumers Islamic commodities have become increasingly popular over the past few decades. Faegheh Shirazi, Professor in the Department of Middle Eastern Studies at the University of Texas at… Read More
Alice Weinreb, “Modern Hungers: Food and Power in Twentieth-Century Germany” (Oxford UP, 2017)
Food is a hot topic these days, and not just among the folks posting pictures of their dinner on Instagram. A growing number of scholars in many fields study food’s production, distribution, consumption, connection to geopolitics, environmental impact and history.… Read More
Sophie Egan, “Devoured: How What We Eat Defines Who We Are” (William Morrow, 2017)
In Devoured: How What We Eat Defines Who We Are (William Morrow Books, 2017), food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between… Read More
Michael W. Twitty, “The Cooking Gene: A Journey through African American Culinary History in the Old South” (Amistad, 2017)
The “ownership” of Southern food is a divisive cultural issue, reflective of the ongoing struggle for racial justice in America. Michael Twitty shares with us that struggle in The Cooking Gene: A Journey Through African American Culinary History in the Read More
Diana Kennedy, “Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food” (U of Texas Press, 2016)
Diana Kennedy, Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food (University of Texas Press, 2016). Don’t be misled by this title. Its author, Diana Kennedy, has written nine cookbooks and spent forty years researching, preserving, and protecting the cuisines… Read More
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