Liquid Bread

Beer and Brewing in Cross-Cultural Perspective

Häftad, Engelska, 2013

Av Wulf Schiefenhövel, Helen Macbeth, Wulf Schiefenhovel

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“This important volume sheds new light on the social, political, and economic role of beer in society.... Highly Recommended.”—ChoiceA Choice Outstanding Academic Book of The Year 2011Winner of the 2011 Gourmand World Cookbook UK AwardBeer is an ancient alcoholic drink which, although produced through a more complex process than wine, was developed by a wide range of cultures to become internationally popular. This book is the first multidisciplinary, cross-cultural collection about beer. It explores the brewing processes used in antiquity and in traditional societies; the social and symbolic roles of beer-drinking; the beliefs and activities associated with it; the health-promoting effects as well as the health-damaging risks; and analyses the modern role of large multinational companies, which own many of the breweries, and the marketing techniques that they employ.From the introduction:What made you pick up this book? Was it the thought of that foaming pint while you relaxed in a British pub, a German beer garden, a Czech restaurant, an American or ‘Continental’ bar, on a beach or ski slope or in front of the television at home? Wherever your beer was purchased, in much of the world you would have been offered choice. The choice might only have been between different brand names of bottled beer, or it might have been between a wide range of ales, lagers, wheat and other beers from a cask, a keg, cans or bottles. Even people who do not drink beer will be aware of this diversity….the editors believe that this collation of perspectives on beer will also intrigue many readers in the general public.

Produktinformation

Utgivningsdatum2013-05-01
Mått152 x 229 x 15 mm
Vikt358 g
FormatHäftad
SpråkEngelska
SerieAnthropology of Food & Nutrition
Antal sidor264
FörlagBerghahn Books
ISBN9781782380337
UtmärkelserWinner of Choice Magazine Outstanding Reference/Academic Book Award 2011

Tillhör följande kategorier

Antropologi inom Samhalle och politik
Kulturvetenskap inom Samhalle och politik

Wulf Schiefenhövel is Head of the Human Ethology Group, Max- Planck-Institute, Andechs, Germany; Professor for Medical Psychology and Ethnomedicine at the University of Munich; President of the International Society for Human Ethology; and European deputy chair of the International Commission on the Anthropology of Food and Nutrition (ICAF). He has carried out field studies in Melanesia since 1965.

List of FiguresList of TablesPrefaceList of ContributorsIntroductionHelen Macbeth and Wulf SchiefenhövelChapter 1. Natural Ingestion of Ethanol by Animals: Why?W.C.McGrewChapter 2. Healthy or Detrimental? Physiological, Psychiatric and Evolutionary Aspects of Drinking BeerPeter Kaiser, Gerhard Medicus and Martin BrüneChapter 3. Beer: How it’s made – the Basics of BrewingKeith ThomasChapter 4. Interdisciplinary Investigations into the Brewing Technology of the Ancient Near East and the Potential of the Cold Mashing ProcessMartin Zarnkow, Adelheid Otto and Berthold EinwagChapter 5. Beer in Prehistoric EuropeHans-Peter StikaChapter 6. Beer and Beer Culture in GermanyFranz MeussdoerfferChapter 7. Europe North and South, Beer and Wine: Some Reflections about Beer and Mediterranean FoodF. Xavier MedinaChapter 8. Living in the Streets: Beer Acceptance in Andalusia during the Twentieth CenturyIsabel González TurmoChapter 9. The Thirst for Tradition: Beer Production and Consumption in the United KingdomPaul Collinson and Helen MacbethChapter 10. Beer in the Czech RepublicJana Parízková and Martina VlkovaChapter 11. Alcohol Consumption and Binge Drinking in German Fraternities: Anthropological and Social Psychological Aspects Gerard DammannChapter 12. Rugby, Racing and Beer in New Zealand: Colonising a Consuming CultureNancy J. PollockChapter 13. Beer, Ritual and Conviviality in Northern CameroonIgor de GarineChapter 14. The Gender of Beer: Beer Symbolism among the Kapsiki/Higi and the DogonWalter van BeekChapter 15. Ritual Use of Beer in South West TanzaniaRuth KutalekChapter 16. Brewing Sorghum Beer in Burkina Faso: a Study in Food Technology from the Perspective of Anthropological LinguisticsFrançois BelliardChapter 17. Rice Beer and Social Cohesion in the Kelabit Highlands, SarawakMonica JanowskiChapter 18. Tradition and Change: Beer Consumption in Northeast Luzon, PhilippinesDante Aquino and Gerard PersoonChapter 19. Culture, Market and Beer ConsumptionMabel Gracia ArnaizChapter 20. Beer and European Media: Global vs. LocalLuis Cantarero and Monica StacconiGlossaryIndex

“This important volume sheds new light on the social, political, and economic role of beer in society and greatly increases the depth and breadth of anthropological studies on drinking. Schiefenhövel and Macbeth have compiled a holistic and to some extent comprehensive volume that embraces biological, archaeological, linguistic, and sociocultural perspectives on beer…Highly Recommended.” • Choice“This volume has three main strengths, although a careful reading of each of its chapters will yield many other gems of insight and information…makes a solid and I expect long-lasting contribution to the anthropology of food.” • JRAI“This book is both an excellent source of original interdisciplinary research on many aspects of beer and an entertaining read, suitable for both scholars and the educated general public. It contains well written studies of a beverage that has become a staple in many cultures, including those of the German-speaking peoples.” • Yearbook of German-American Studies“With contributions from a wide range of disciplines, this book provides an introduction to the social aspects of beer in modern society and how this has evolved over the very many years of its history and development…I found this book to be completely absorbing and thought provoking…an unexpected gem and the perfect book to keep in a travel bag.” • Brewer & Distiller International“This impressive volume based on an original interdisciplinary and cross-national approach to the study of beer and brewing… will not only make an important contribution to our knowledge of beer and brewing, but also of drinking cultures and historical change. It will be of interest to anthropologists, social scientists and the wider public.” • Marion Demossier, University of Bath