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Food In Context download

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English | 2011-06-17 | ISBN: 1414486529 | PDF | 984 pages | 45 MB

As memorialized in the opening chapter of his book A Moveable Feast, the American writer Ernest Hemingway sets out on one of most renowned walks in literary history, a walk that takes him from his humble apartment in Paris to eventually write in a "good caf on the Place St. Michel."
Nearly ninety years later, one can still, as Hemingway recalled, walk past the Lyce Henri-IV and the ancient church Saint-tienne-du-Mont, into the Place du Panthon. The wind is still bitter on cold, rainy days, and shelter can still be sought by cutting right and slipping behind a remnant of the Universit de Paris to reach the Boulevard St. Michel. Turning right and walking down the slight grade toward the river Seine, the Muse de Cluny and Boulevard St. Germain still mark the journey.
Just shy of the Place St. Michel itself, the boulevard fl attens, as do the hopes of fi nding a caf similar to those that existed in Hemingway's day. Such cafs exist in many other parts of Paris, but in this heavily touristed area, the only caf open early one morning was a Starbucks coffee shop-albeit one culturally assimilated enough to have Parisian-style caf tables outside.
In the Place St. Michel proper, there are now only high-traffi c cafs that have signs and menus in multiple languages. Looking left and downstream along the river in the direction of the Louvre museum, a blue awning advertising "Pizza" and "Pasta" shades the opposing corner caf. Wheeling back to look across the river to the ?le de la Cit and then over a bit to view the westward fa?ade of the Cathedral Notre Dame de Paris, the view of a fl ying buttress of the famed Gothic cathedral is partially obscured by signs perched on top of the closest corner: a caf advertising Ben and Jerry's ice cream, along with an Italian brand of coffee that brews beans grown and harvested from farms around the world.
In the most important and profound ways, Hemingway's words remain true. Paris is a movable feast for the soul, but globalization has, for better and worse, also moved the feast of the world to Paris.
Food: In Context is not, however, a book about gastronomy or the impacts of globalization on cuisine per se. It is, rather, a book dedicated to offering a fi rst course in food-related science, politics, and issues. While food is art-its history and expression both mirroring and articulating subtle cultural differences-its provision in some areas devolves to more sharply drawn struggles with outcomes measured in health or sickness, life or death.

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