Liquid Bread: Beer and Brewing in Cross-Cultural Perspective

Liquid Bread: Beer and Brewing in Cross-Cultural Perspective

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Overview

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.

Product Details

ISBN-13: 9780857452153
Publisher: Berghahn Books, Incorporated
Publication date: 05/01/2011
Series: Anthropology of Food & Nutrition , #7
Pages: 264
Product dimensions: 6.00(w) x 9.00(h) x 0.63(d)

About the Author

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.

Helen Macbeth is President of the International Commission on the Anthropology of Food and Nutrition (ICAF) and is an Honorary Research Fellow in the Anthropology Department, Oxford Brookes University. Among other books she has edited or coedited are three volumes in this series, Food Preferences and Taste: Continuity and Change, Researching Food Habits: Methods and Problems and Consuming the Inedible: Neglected Dimensions of Food Choice.

Table of Contents

List of Figures

List of Tables

Preface

List of Contributors

Introduction

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

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