Danish Cookbooks or Slow Food

Danish Cookbooks: Domesticity and National Identity, 1616-1901

Author: Carol Gold

Cookbooks tell stories. They open up the worlds in which the people who wrote and read them once lived. In the hands of a good historian, cookbooks can be shown to contain the markings of political, social, and ideological changes that we conventionally locate outside the kitchen. Cookbooks allow us to trace the course of empires, of social roles, and of new nations over time. Danish Cookbooks: Domesticity and National Identity, 1616-1901 draws from three hundred years of Danish cookbooks to trace the growth of a bourgeois consciousness, the development of domesticity and gendered spheres, and the evolution of nationalism and a specific Danish identity from the early seventeenth to the beginning of the twentieth century. Like all prescriptive literature, cookbooks do not merely reflect the changes of the day but also constitute them. Historian Carol Gold reads recipes and cooking instructions for what they can tell us about literacy levels, division of labor in the kitchen and in society, and changes in the gendered aspects of publishing and using cookbooks. Gold explores the authors' instructions for economic and hygienic housekeeping and their sentiments about Danish identity as spelled out in dishes and spices. Just as the Danish nation would manage the body politic, so women were exhorted to manage the house and ensure the family's physical and moral health. Through the pages of cookbooks - in recipes, menus, and table settings - we can chart the growth of a nationalist Denmark and track the development of what it means to be a Dane. Written with the ease of a veteran historian and in an accessible and engaging style, Danish Cookbooks will appeal to scholars in Scandinavianstudies as well as in gender and women's studies. It will also appeal to nonacademic readers interested in historical aspects of Danish nationalism and identity, women's social history, and cookbooks and cooking.

Book about: Teaching Online or Game Physics

Slow Food: Collected Thoughts on Taste, Tradition and the Honest Pleasures of Food

Author: Carlo Petrini

This is "The Best of Slow," a volume for all those passionate about food and its impact on our culture. Drawn from five years of the quarterly journal of Slow Food International (only recently available in America), this book includes more than 100 articles covering eclectic topics from "Falafel" to "Fat City." Slow Food is moving fast in North America, with more than 5,000 members, loosely organized into 55 "Convivia" from Montreal to San Francisco. This is proof positive that he or she who lives slow, lives best.

Table of Contents:

	Foreword
	Preface
	Introduction
1	The Ark and the Deluge
1:1	Building the Ark	1
	Sidebar: American Ark Products	6
1:2	Region is Reason	7
1:3	Insidious Distance	12
1:4	In the American Ark: Wild Rice	15
2	Tradition and Consumerism
2:1	Slow Food versus McDonalds	19
2:2	A Broken Heart	23
	Sidebar: Fat City, USA	26
2:3	Unnatural Cooking	30
3	Probably Good for you
3:1	On Fats	33
3:2	Nutraceutical Food	38
	Sidebar: Researcher: Purple Grape Juice Good for the Heart	42
3:3	The Convict's Diet	44
3:4	Frying	50
	Sidebar: Wok or Frying Pan?	51
4	Street Food
4:1	Falafel	55
4:2	Squid and Sweet Potatoes	59
4:3	Tacos	61
4:4	Khao Soy and Other Noodles	62
4:5	Without a Tablecloth: Tapas	66
	Sidebar: Tapas	68
4:6	Fish & Chips	69
4:7	Farinata	72
4:8	The Smoke Market	74
4:9	Souvlaki	76
5	Beer
5:1	The Post-Industrial Pint	78
5:2	Drinkable Bread	84
	Sidebar: Tasting	88
5:3	5,000 Varieties	90
5:4	New Brews	93
5:5	For Stout Lovers	95
6	Markets
6:1	Sunday Morning in Limogne	98
6:2	The Value of Time	102
6:3	Alkmaar: The Cheese Market	106
6:4	Native Chiles in Santa Fe	108
6:5	The Market at Ulan Bator	111
7	Prohibitions and Prejudice
7:1	Puritanical Proscriptions	116
7:2	Vietnamese Snake Tavern	122
7:3	Latter-Day Religion: Vegetarianism	125
7:4	Magic Bullets and Philosophers' Stones	128
8	Poultry
8:1	Bicycle or Airplane Chickens	132
8:2	The Wretched and the Noble	136
8:3	Tandoori	141
8:4	Spoilt Chickens	144
8:5	In the Streets at Home	150
9	Sour Power
9:1	The Lebanese Calendar	155
9:2	Balsamic Vinegar	158
9:3	Pickles	162
9:4	Chutneys	166
10	Frankenfoods: Biotechnology
10:1	Transgenesis	170
10:2	Genetic Freedom	175
10:3	The Second Revolution	179
10:4	The Vine and the Engineer	186
10:5	A Miracle?	191
11	Cheese and Cheese Makers
11:1	Typical?	198
11:2	Tumalo Tomme in Oregon	200
11:3	"Toma": To Be or Not to Be	204
11:4	Farm with a View	208
	Sidebar: Specialist Cheesemakers' Association	210
12	Wines and Vines
12:1	Conformity	216
12:2	The Secret of Diversity	218
12:3	The Origins of Champagne	222
12:4	Past, Present and Future	225
12:5	The Revival Route	228
12:6	Zinfandel	234
13	In the Raw
13:1	Coldwave	236
13:2	The Greeks Call It [karpatsio]	237
13:3	My Father as a Tartar	239
13:4	Raw Recipes: Marinated Sardines	243
	Sidebar: Raw Recipes	245
14	Animals and Meat
14:1	Meat on the Move	249
14:2	Feathers and Plumes: Ostrich Farming	255
	Sidebar: Dining	256
14:3	Sins of the Flesh	261
14:4	SOS for Domestic Animals	265
15	Leftovers
15:1	A Leftover Culture	270
15:2	Rice and Fish Bones	272
15:3	God in Crumbs	276
15:4	Italian Meatballs	279
15:5	Pebble Broth	283
	Contributors	285