Details

Liquid Bread

Beer and Brewing in Cross-Cultural Perspective
Anthropology of Food & Nutrition, Band 7 1. Aufl.

von: Wulf Schiefenhövel, Helen Macbeth
32,99 €
Verlag:	Berghahn Books
Format:	EPUB
Veröffentl.:	01.05.2011
ISBN/EAN:	9780857452160
Sprache:	englisch
Anzahl Seiten:	264

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Beschreibungen

Titelbeschreibung

“This important volume sheds new light on the social, political, and economic role of beer in society.... Highly Recommended.”—Choice
 A Choice Outstanding Academic Book of The Year 2011 Winner of the 2011 Gourmand World Cookbook UK Award
 Beer 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.

Inhaltsverzeichnis

List of Figures List of Tables Preface List of Contributors
 <a href="https://www.berghahnbooks.com/downloads/intros/SchiefenhovelLiquid_intro.pdf">Introduction</a> Helen Macbeth and Wulf Schiefenhövel
 Chapter 1. Natural Ingestion of Ethanol by Animals:  Why? W.C.McGrew
 Chapter 2. Healthy or Detrimental? Physiological, Psychiatric and Evolutionary Aspects of Drinking Beer Peter Kaiser, Gerhard Medicus and Martin Brüne
 Chapter 3. Beer: How it’s made – the Basics of Brewing Keith Thomas
 Chapter 4. Interdisciplinary Investigations into the Brewing Technology of the Ancient Near East and the Potential of the Cold Mashing Process Martin Zarnkow, Adelheid Otto and Berthold Einwag
 Chapter 5. Beer in Prehistoric Europe Hans-Peter Stika
 Chapter 6. Beer and Beer Culture in Germany Franz Meussdoerffer
 Chapter 7. Europe North and South, Beer and Wine: Some Reflections about Beer and Mediterranean Food F. Xavier Medina
 Chapter 8. Living in the Streets:  Beer Acceptance in Andalusia during the Twentieth Century Isabel González Turmo
 Chapter 9. The Thirst for Tradition:  Beer Production and Consumption in the United Kingdom Paul Collinson and Helen Macbeth
 Chapter 10. Beer in the Czech Republic Jana Parízková and Martina Vlkova
 Chapter 11. Alcohol Consumption and Binge Drinking in German Fraternities: Anthropological and Social Psychological Aspects  Gerard Dammann
 Chapter 12. Rugby, Racing and Beer in New Zealand: Colonising a Consuming Culture Nancy J. Pollock
 Chapter 13. Beer, Ritual and Conviviality in Northern Cameroon Igor de Garine
 Chapter 14. The Gender of Beer:  Beer Symbolism among the Kapsiki/Higi and the Dogon Walter van Beek
 Chapter 15. Ritual Use of Beer in South West Tanzania Ruth Kutalek
 Chapter 16. Brewing Sorghum Beer in Burkina Faso: a Study in Food Technology from the Perspective of Anthropological Linguistics François Belliard
 Chapter 17. Rice Beer and Social Cohesion in the Kelabit Highlands, Sarawak Monica Janowski
 Chapter 18. Tradition and Change: Beer Consumption in Northeast Luzon, Philippines Dante Aquino and Gerard Persoon
 Chapter 19. Culture, Market and Beer Consumption Mabel Gracia Arnaiz
 Chapter 20. Beer and European Media: Global vs. Local Luis Cantarero and Monica Stacconi
 Glossary Index

Autorenportrait

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.