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Vols. for 1975- include publications cataloged by the Research Libraries of the New York Public Library with additional entries from the Library of Congress MARC tapes.
Found in Translation is at once a themed volume on the translation of ancient Jewish texts and a Festschrift for Leonard J. Greenspoon, the Philip M. and Ethel Klutznick Professor in Jewish Civilization and professor of classical and near Eastern studies and of theology at Creighton University in Omaha, Nebraska. Greenspoon has made significant contributions to the study of Jewish biblical translations, particularly the ancient translation of the Hebrew Bible into Greek, known as the Septuagint. This volume comprises an internationally renowned group of scholars presenting a wide range of original essays on Bible translation, the influence of culture on biblical translation, Bible translations' reciprocal influence on culture, and the translation of various Jewish texts and collections, especially the Septuagint. Volume editors have painstakingly planned Found in Translation to have the broadest scope of any current work on Jewish biblical translation to reflect Greenspoon's broad impact on the field throughout an august career.
An annual index to the monographs appears early in the following year.
From the first edition of The Fannie Farmer Cookbook to the latest works by today's celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom's Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxieties—particularly about women and domesticity—they contain. Neuhaus's in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers—mainly white, middle-class women—into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken's 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. At the same time, she explores the proliferation of bachelor cookbooks aimed at "the man in the kitchen" and the biases they display about male and female abilities, tastes, and responsibilities. Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom's Home Cooking provides an absorbing and enlightening account of gender and food in modern America.