Due to its centrality in human activities, food is a meaningful object that necessarily participates in any cultural, social and ideological construction and its qualification as 'traditional' is a politically laden value. This book demonstrates that traditionality as attributed to foods goes beyond the notions of heritage and authenticity under which it is commonly formulated. Through a series of case studies from a global range of cultural and geographical areas, the book explores a variety of contexts to reveal the complexity behind the attribution of the term 'traditional' to food. In particular, the volume demonstrates that the definitions put forward by programmes such as TRUEFOOD and EuroFIR (and subsequently adopted by organisations including FAO), which have analysed the perception of traditional foods by individuals, do not adequately reflect this complexity. The concept of tradition being deeply ingrained culturally, socially, politically and ideologically, traditional foods resist any single definition. Chapters analyse the processes of valorisation, instrumentalisation and reinvention at stake in the construction and representation of a food as traditional. Overall the book offers fresh perspectives on topics including definition and regulation, nationalism and identity, and health and nutrition, and will be of interest to students and researchers of many disciplines including anthropology, sociology, politics and cultural studies.

Nominee - James Beard Award: Best Book, Health and Special Diets This comprehensive guide will show you how to find true nourishment and pleasure in the discovery, preparation and eating of real food and drink. It's not about fashionable dieting or being anxious about food choices, it's about positive eating. Techniques include making your own butter, yogurt, ghee, lard, broth, dairy and water kefir, kombucha, coconut water, kimchi, sauerkraut, sourdough, as well as sprouting grains and activating nuts and seeds. And there are also 100 wholesome recipes that encourage the use of good animal fats, well-fed meat, sprouted grains, local and seasonal produce, which will leave you feeling happy and satisfied. This is an easy book to dip into for advice, inspiration and truly health-giving recipes.

Discover neglected wild food sourcesthat can also be used as medicine! The long-standing notion of food as medicine, medicine as food, can be traced back to Hippocrates. Eating and Healing: Traditional Food As Medicine is a global overview of wild and semi-domesticated foods and their use as medicine in traditional s

New York Times best seller Ever since Gabrielle Stanley Blair became a parent, she’s believed that a thoughtfully designed home is one of the greatest gifts we can give our families, and that the objects and decor we choose to surround ourselves with tell our family’s story. In this, her first book, Blair offers a room-by-room guide to keeping things sane, organized, creative, and stylish. She provides advice on getting the most out of even the smallest spaces; simple fixes that make it easy for little ones to help out around the house; ingenious storage solutions for the never-ending stream of kid stuff; rainy-day DIY projects; and much, much more.

Lagom: n. just the right amount, balanced, harmonious. This beautiful, fresh cookbook offers genuine insight into how Swedes eat and cook – with recipes that fit around the seasons, occasions, times of day, and appetite. Eating and cooking in tune with 'lagom' means embracing food that is good for body and soul, unfussy, delicious and sustaining, and all in harmony. The Swedes understand that balance is everything – that you crave comforting food when a bitter wind is howling outside, that refreshing, lighter meals suit hot, hazy days, that a mid-morning bun is good for morale, and that a long, sociable lunch with friends and family on a Sunday is the most rewarding way to end the weekend. There is a time and place for every kind of food, and when everything is in equilibrium, you will be content and satisfied. Steffi Knowles-Dellner is a Swedish food stylist and blogger who will introduce you to the unique Swedish concepts that encapsulate lagom, in this her debut book. From the well-known smörgåsbord table of open sandwiches, and Fredags mys ("cosy Fridays") when hunkering down on a cosy sofa and tucking into tacos is a must, all the way to the irresistible idea of lördagsgodis – a single day for eating sweets to satisfy even the sweetest tooth.

After introductory remarks on nutrition for Native cancer survivors, lists traditional food sources such as moose, porcupine, bird eggs, sea lion, salmon, berries, seaweed, and more, each with notes about preparation and nutritional information. Includes a short recipe section.