Get a taste of the world when you cook up treats from cultures around the globe! From Brazilian truffles to Somali mango shakes to Australian fairy bread, these easy-to-make recipes are sure to satisfy your sweet tooth. Dive deeper into the recipes and the cultures they come from with sidebars featuring cultural fun facts and vocabulary.

This edited volume brings together original sociolinguistic and cultural contributions on food as an instrument to explore diasporic identities. Focusing on food practices in cross-cultural contact, the authors reveal how they can be used as a powerful vehicle for positive intercultural exchange either though conservation and the maintenance of cultural continuity, or through hybridization and the means through which migrant communities find compromise, or even consent, within the host community. Each chapter presents a fascinating range of data and new perspectives on cultures and languages in contact: from English (and some of its varieties) to Italian, German, Spanish, and to Japanese and Palauan, as well as an exemplary range of types of contact, in colonial, multicultural, and diasporic situations. The authors use a range of integrated approaches to examine how socio-linguistic food practices can, and do, contribute to identity construction in diverse transnational and diasporic contexts. The book will be of particular interest to students and scholars of translation, semiotics, cultural studies and sociolinguistics.

Food and Language: Discourses and Foodways across Cultures explores in innovative ways how food and language are intertwined across cultures and social settings. How do we talk about food? How do we interact in its presence? How do we use food to communicate? And how does social interaction feed us? The book assumes no previous linguistic or anthropological knowledge but provides readers with the understanding to pursue further research on the subject. With a full glossary at the end of the book and additional tools hosted on an eResources page (such as recommended web and video links and some suggested research exercises), this book serves as an ideal introduction for courses on food, language, and food-and-language in anthropology departments, linguistics departments, and across the humanities and social sciences. It will also appeal to any reader interested in the semiotic interplay between food and language.

From apple pie to baklava, cannoli to gulab jamun, sweet treats have universal appeal in countries around the world. This encyclopedia provides a comprehensive look at global dessert culture. Few things represent a culture as well as food. Because sweets are universal foods, they are the perfect basis for a comparative study of the intersection of history, geography, social class, religion, politics, and other key aspects of life. With that in mind, this encyclopedia surveys nearly 100 countries, examining their characteristic sweet treats from an anthropological perspective. It offers historical context on what sweets are popular where and why and emphasizes the cross-cultural insights those sweets present. The reference opens with an overview of general trends in desserts and sweet treats. Entries organized by country and region describe cultural attributes of local desserts, how and when sweets are enjoyed, and any ingredients that are iconic. Several popular desserts are discussed within each entry including information on their history, their importance, and regional/cultural variations on preparation. An appendix of recipes provides instructions on how to make many of the dishes, whether for school projects or general entertaining.

This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.

This is an open access title available under the terms of a CC BY-NC-ND 4.0 International licence. It is free to read on Oxford Academic and offered as a free PDF download from OUP and selected open access locations. This is a broad and authoritative study of one of the central topics in the study of the mind: the origins of concepts. The authors survey the debate between rationalists and empiricists which stretches back to the very beginnings of philosophy, and has been at the centre of some of the most exciting research in cognitive science. Many have charged that the debate is riddled with confusion or that rationalist approaches, in particular, are deeply problematic. The Building Blocks of Thought offers a comprehensive rethinking of the foundations of this debate, showing that these negative appraisals are based on misunderstandings. Stephen Laurence and Eric Margolis argue that the debate should be understood to concern the nature of the unlearned psychological traits that provide the foundation for learning all concepts. They go on to argue for a version of concept nativism according to which there is a rationalist account of the origins of many concepts across many different conceptual domains. This rationalist view is developed around seven distinct arguments, drawing on a wealth of data across the cognitive sciences, which are shown to come together to form a unified large-scale argument to the best explanation for a rationalist account of the origins of concepts. Rounding out the case for concept nativism, the book contrasts this view with the most important and influential empiricist views, as well as alternative rationalist views, including Fodor's infamous radical concept nativism and his claim that concept learning is impossible. The Building Blocks of Thought argues for the enormous importance of learning and culture, showing how a thoroughly rationalist approach facilitates and enhances cultural learning and provides the foundations for the best overall account of the origins of concepts.

Every health professional interacts with patients from different cultures to their own, not just those from different countries, ethnic or religious groups, but also those with cultural differences due to sexual orientation, lifestyle, beliefs, age, gender, social status or perceived economic worth. The potential for confusions in communication and consequent problems are even greater in primary care mental health than in other areas.This guide for all health professionals provides a model for working in mental health across cultures, and outlines practical ways of using psychotherapy skills across cultures. It can be used as personal preparation by individuals in any primary care setting at home or abroad, or as a teaching tool for use with health professionals travelling to another culture, including overseas aid workers and those moving to a new country. It is also of great value to everyone interested in transcultural medicine. 'Wherever we work, whoever we are, we are working across cultures, often without realising it. The first step is to become conscious of this fact. The next step is to read this book' - Jill Benson and Jill Thistlethwaite.