Axel Michaels
- Published in print:
- 2008
- Published Online:
- May 2008
- ISBN:
- 9780195343021
- eISBN:
- 9780199866984
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780195343021.003.0009
- Subject:
- Religion, Hinduism
This chapter presents material on a festival in which Śiva is worshipped as Hidden Mahādeva (Lukumahādyaḥ). The festival is also known as or Goblin's Fourteenth due to the fact that Śiva manifests ...
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This chapter presents material on a festival in which Śiva is worshipped as Hidden Mahādeva (Lukumahādyaḥ). The festival is also known as or Goblin's Fourteenth due to the fact that Śiva manifests himself as a demon hiding for(from?) his consort whom he has abused raped? because of her consumption of the polluting substances of garlic and alcohol. In the Newar households, Śiva, depicted in a small stone, is kept hidden in filthy unclean places such as garbage dumps. Ironically, he is worshipped with garlic and alcohol otherwise abhorred by him.Less
This chapter presents material on a festival in which Śiva is worshipped as Hidden Mahādeva (Lukumahādyaḥ). The festival is also known as or Goblin's Fourteenth due to the fact that Śiva manifests himself as a demon hiding for(from?) his consort whom he has abused raped? because of her consumption of the polluting substances of garlic and alcohol. In the Newar households, Śiva, depicted in a small stone, is kept hidden in filthy unclean places such as garbage dumps. Ironically, he is worshipped with garlic and alcohol otherwise abhorred by him.
Pauline Adema
- Published in print:
- 2009
- Published Online:
- March 2014
- ISBN:
- 9781604731200
- eISBN:
- 9781604733334
- Item type:
- book
- Publisher:
- University Press of Mississippi
- DOI:
- 10.14325/mississippi/9781604731200.001.0001
- Subject:
- Society and Culture, Cultural Studies
According to this book, you smell Gilroy, California, before you see it. The book examines the role of food and festivals in creating a place brand or marketable identity. The author scrutinizes how ...
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According to this book, you smell Gilroy, California, before you see it. The book examines the role of food and festivals in creating a place brand or marketable identity. The author scrutinizes how Gilroy successfully transformed a negative association with the pungent garlic bulb into a highly successful tourism and marketing campaign, and explores how local initiatives led to the iconization of the humble product there. The city, a well-established agricultural center and bedroom community south of San Francisco, rapidly built a place-brand identity based on its now-famous moniker, “Garlic Capital of the World.” To understand Gilroy’s success in transforming a local crop into a tourist draw, the book contrasts the development of this now-thriving festival with events surrounding the launch and demise of the PigFest in Coppell, Texas. Indeed, the Garlic Festival is so successful that the event is all that many people know about Gilroy. The author explores the creation and subsequent selling of foodscapes or food-themed place identities. This seemingly ubiquitous practice is readily visible across the country at festivals celebrating edibles such as tomatoes, peaches, spinach, and even cauliflower. Food, the author contends, is an attractive focus for image makers charged with community building and place differentiation. Not only is it good to eat; food can be a palatable and marketable symbol for a town or region.Less
According to this book, you smell Gilroy, California, before you see it. The book examines the role of food and festivals in creating a place brand or marketable identity. The author scrutinizes how Gilroy successfully transformed a negative association with the pungent garlic bulb into a highly successful tourism and marketing campaign, and explores how local initiatives led to the iconization of the humble product there. The city, a well-established agricultural center and bedroom community south of San Francisco, rapidly built a place-brand identity based on its now-famous moniker, “Garlic Capital of the World.” To understand Gilroy’s success in transforming a local crop into a tourist draw, the book contrasts the development of this now-thriving festival with events surrounding the launch and demise of the PigFest in Coppell, Texas. Indeed, the Garlic Festival is so successful that the event is all that many people know about Gilroy. The author explores the creation and subsequent selling of foodscapes or food-themed place identities. This seemingly ubiquitous practice is readily visible across the country at festivals celebrating edibles such as tomatoes, peaches, spinach, and even cauliflower. Food, the author contends, is an attractive focus for image makers charged with community building and place differentiation. Not only is it good to eat; food can be a palatable and marketable symbol for a town or region.
Pauline Adema
- Published in print:
- 2009
- Published Online:
- March 2014
- ISBN:
- 9781604731200
- eISBN:
- 9781604733334
- Item type:
- chapter
- Publisher:
- University Press of Mississippi
- DOI:
- 10.14325/mississippi/9781604731200.003.0004
- Subject:
- Society and Culture, Cultural Studies
This chapter analyzes major events at the Gilroy Garlic Festival, which include the Gilroy Garlic Queen Pageant, garlic braiding classes, and the garlic topping contest. It argues that as place-based ...
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This chapter analyzes major events at the Gilroy Garlic Festival, which include the Gilroy Garlic Queen Pageant, garlic braiding classes, and the garlic topping contest. It argues that as place-based food festival royalty, the Garlic Queen personifies the locality’s food–place association. She and her court symbolize Gilroy and its garlic, further strengthening garlic’s role as the vehicle by which citizens of Gilroy affirm community values. The garlic braiding classes enact the classic festival inversion: what is in reality work is situated as play, and those who normally enjoy the fruits of others’ labors do the labor themselves. The garlic topping contest is a microcosm of the labor, power, and race relations of garlic production in Santa Clara County, and of worker–consumer relations in general.Less
This chapter analyzes major events at the Gilroy Garlic Festival, which include the Gilroy Garlic Queen Pageant, garlic braiding classes, and the garlic topping contest. It argues that as place-based food festival royalty, the Garlic Queen personifies the locality’s food–place association. She and her court symbolize Gilroy and its garlic, further strengthening garlic’s role as the vehicle by which citizens of Gilroy affirm community values. The garlic braiding classes enact the classic festival inversion: what is in reality work is situated as play, and those who normally enjoy the fruits of others’ labors do the labor themselves. The garlic topping contest is a microcosm of the labor, power, and race relations of garlic production in Santa Clara County, and of worker–consumer relations in general.
John Emsley
- Published in print:
- 1998
- Published Online:
- November 2020
- ISBN:
- 9780198502661
- eISBN:
- 9780191916458
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/oso/9780198502661.003.0005
- Subject:
- Chemistry, Physical Chemistry
There are scores of myths surrounding the things we eat: chocolate is almost addictive; Coca-Cola is just a concoction of chemicals; garlic wards off heart disease and ...
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There are scores of myths surrounding the things we eat: chocolate is almost addictive; Coca-Cola is just a concoction of chemicals; garlic wards off heart disease and cancer; an aspirin a day keeps the doctor away. None of these statements is true, but they contain a germ of truth. In this gallery we can inspect the portraits of some of the natural and unnatural chemicals which a normal diet contains. The pleasures of eating are sweet but fleeting, while the warnings about food seem bitter and never-ending. The warnings we should heed are those of professional dietitians, the front-line troops who are fighting the war against poor nutrition and unbalanced diets. While they help the people who are referred to them, the rest of us only hear their advice second-hand, and even then we do not heed it—which may explain why one person in five is now classed as obese (33% or more overweight) i. the USA, and one in ten in Britain. Behind the front-line dietitians is a regiment of armchair food commanders who offer their advice to anyone who listens. Often it is soundly based, telling us how to lose weight and still be properly nourished, but a lot is rather unhelpful, merely condemning some popular foods as ‘junk’ without explaining why they are so (although this term is generally taken to mean that they contain too much sugar, salt, saturated fats and additives). Examples of junk food are chocolate, colas, hamburgers and french fries. Sadly the healthy alternatives, such as raw celery, mineral water and lentils, lack appeal for many, and especially for children. Alongside claims about junk food come more dire warnings about the chemicals that are present in other foods, and especially if these have been added merely to make food look and taste more tempting, or if they are there as contaminants that come from pesticides and processing. Surprisingly, most food-related illness comes not from these, but from micro-organisms such as bacteria and fungi, and we are most at risk when we eat food that has not been properly stored or prepared. Ideally food should be free of all dangerous impurities, be they bacteria, fungi or chemicals.
Less
There are scores of myths surrounding the things we eat: chocolate is almost addictive; Coca-Cola is just a concoction of chemicals; garlic wards off heart disease and cancer; an aspirin a day keeps the doctor away. None of these statements is true, but they contain a germ of truth. In this gallery we can inspect the portraits of some of the natural and unnatural chemicals which a normal diet contains. The pleasures of eating are sweet but fleeting, while the warnings about food seem bitter and never-ending. The warnings we should heed are those of professional dietitians, the front-line troops who are fighting the war against poor nutrition and unbalanced diets. While they help the people who are referred to them, the rest of us only hear their advice second-hand, and even then we do not heed it—which may explain why one person in five is now classed as obese (33% or more overweight) i. the USA, and one in ten in Britain. Behind the front-line dietitians is a regiment of armchair food commanders who offer their advice to anyone who listens. Often it is soundly based, telling us how to lose weight and still be properly nourished, but a lot is rather unhelpful, merely condemning some popular foods as ‘junk’ without explaining why they are so (although this term is generally taken to mean that they contain too much sugar, salt, saturated fats and additives). Examples of junk food are chocolate, colas, hamburgers and french fries. Sadly the healthy alternatives, such as raw celery, mineral water and lentils, lack appeal for many, and especially for children. Alongside claims about junk food come more dire warnings about the chemicals that are present in other foods, and especially if these have been added merely to make food look and taste more tempting, or if they are there as contaminants that come from pesticides and processing. Surprisingly, most food-related illness comes not from these, but from micro-organisms such as bacteria and fungi, and we are most at risk when we eat food that has not been properly stored or prepared. Ideally food should be free of all dangerous impurities, be they bacteria, fungi or chemicals.
Pauline Adema
- Published in print:
- 2009
- Published Online:
- March 2014
- ISBN:
- 9781604731200
- eISBN:
- 9781604733334
- Item type:
- chapter
- Publisher:
- University Press of Mississippi
- DOI:
- 10.14325/mississippi/9781604731200.003.0001
- Subject:
- Society and Culture, Cultural Studies
This chapter sets out the book’s purpose, which is to explore the creation and perpetuation of Gilroy’s identity as a foodscape, a food-themed place. It then explains the concept of foodscape; traces ...
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This chapter sets out the book’s purpose, which is to explore the creation and perpetuation of Gilroy’s identity as a foodscape, a food-themed place. It then explains the concept of foodscape; traces the history of the development of Gilroy, California; and discusses the campaign to promote Gilroy as the Garlic Capital of the World.Less
This chapter sets out the book’s purpose, which is to explore the creation and perpetuation of Gilroy’s identity as a foodscape, a food-themed place. It then explains the concept of foodscape; traces the history of the development of Gilroy, California; and discusses the campaign to promote Gilroy as the Garlic Capital of the World.
Pauline Adema
- Published in print:
- 2009
- Published Online:
- March 2014
- ISBN:
- 9781604731200
- eISBN:
- 9781604733334
- Item type:
- chapter
- Publisher:
- University Press of Mississippi
- DOI:
- 10.14325/mississippi/9781604731200.003.0002
- Subject:
- Society and Culture, Cultural Studies
This chapter first describes the changes the Gilroy Garlic Festival has undergone over the years. It then discusses why food festivals are so popular among community leaders seeking to distinguish ...
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This chapter first describes the changes the Gilroy Garlic Festival has undergone over the years. It then discusses why food festivals are so popular among community leaders seeking to distinguish their towns; how the festival creates and sustains a sense of community; and how the Gilroy Garlic Festival serves as a model for other festival organizers.Less
This chapter first describes the changes the Gilroy Garlic Festival has undergone over the years. It then discusses why food festivals are so popular among community leaders seeking to distinguish their towns; how the festival creates and sustains a sense of community; and how the Gilroy Garlic Festival serves as a model for other festival organizers.
Pauline Adema
- Published in print:
- 2009
- Published Online:
- March 2014
- ISBN:
- 9781604731200
- eISBN:
- 9781604733334
- Item type:
- chapter
- Publisher:
- University Press of Mississippi
- DOI:
- 10.14325/mississippi/9781604731200.003.0003
- Subject:
- Society and Culture, Cultural Studies
This chapter discusses place–food associations; the origins of people’s negative perceptions of garlic, which are rooted in culinary egocentrism from the colonial era and reinforced during the period ...
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This chapter discusses place–food associations; the origins of people’s negative perceptions of garlic, which are rooted in culinary egocentrism from the colonial era and reinforced during the period of massive southern European migration to the United States at the turn of the twentieth century; and garlic’s infiltration of mainstream American cookery.Less
This chapter discusses place–food associations; the origins of people’s negative perceptions of garlic, which are rooted in culinary egocentrism from the colonial era and reinforced during the period of massive southern European migration to the United States at the turn of the twentieth century; and garlic’s infiltration of mainstream American cookery.
Pauline Adema
- Published in print:
- 2009
- Published Online:
- March 2014
- ISBN:
- 9781604731200
- eISBN:
- 9781604733334
- Item type:
- chapter
- Publisher:
- University Press of Mississippi
- DOI:
- 10.14325/mississippi/9781604731200.003.0005
- Subject:
- Society and Culture, Cultural Studies
This chapter analyzes the branding of Gilroy as a festive foodscape. While Gilroy business leaders initially sought to reverse its negative image, what they established was an ongoing campaign of ...
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This chapter analyzes the branding of Gilroy as a festive foodscape. While Gilroy business leaders initially sought to reverse its negative image, what they established was an ongoing campaign of selling place. Gilroy’s branded identity is sustained by the successful food-centered event and place marketing in the forms of auto-ethnographic texts and media coverage. But there are also multiple identities generated by the Festival and the foodscape place brand, one of which is Gilroy’s image as the Garlic Capital of the World. A second collective and multidimensional identity generated by the Garlic Festival is the community of Festival volunteers. A communal spirit is operating and being reinforced on multiple levels as volunteers simultaneously play numerous roles.Less
This chapter analyzes the branding of Gilroy as a festive foodscape. While Gilroy business leaders initially sought to reverse its negative image, what they established was an ongoing campaign of selling place. Gilroy’s branded identity is sustained by the successful food-centered event and place marketing in the forms of auto-ethnographic texts and media coverage. But there are also multiple identities generated by the Festival and the foodscape place brand, one of which is Gilroy’s image as the Garlic Capital of the World. A second collective and multidimensional identity generated by the Garlic Festival is the community of Festival volunteers. A communal spirit is operating and being reinforced on multiple levels as volunteers simultaneously play numerous roles.
- Published in print:
- 2012
- Published Online:
- March 2013
- ISBN:
- 9780226471143
- eISBN:
- 9780226471150
- Item type:
- chapter
- Publisher:
- University of Chicago Press
- DOI:
- 10.7208/chicago/9780226471150.003.0006
- Subject:
- History, History of Science, Technology, and Medicine
This chapter demonstrates that relatively innocuous-looking assumptions about how phenomena are related, and how those relationships enable possibilities for interaction, can have major effects on ...
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This chapter demonstrates that relatively innocuous-looking assumptions about how phenomena are related, and how those relationships enable possibilities for interaction, can have major effects on how the world itself looks to be put together, and on what kinds of things are possible or impossible, patently obvious or patently ridiculous, in that world. It also asks why it is that the ancients think that garlic interferes with magnetism. Plutarch's appeal to experience for garlic-magnets was not unique. In their counterarguments, both Giambattista della Porta and William Gilbert notably divorce garlic-magnets from their traditional taxonomic context. Garlic and magnets had been of a kind in Plutarch's day, and during the scientific revolution the lodestone got classified. The kind of experience to which both the pro and con claims about garlic and magnets presented in this chapter was not the laboratory-experimental kind of experience.Less
This chapter demonstrates that relatively innocuous-looking assumptions about how phenomena are related, and how those relationships enable possibilities for interaction, can have major effects on how the world itself looks to be put together, and on what kinds of things are possible or impossible, patently obvious or patently ridiculous, in that world. It also asks why it is that the ancients think that garlic interferes with magnetism. Plutarch's appeal to experience for garlic-magnets was not unique. In their counterarguments, both Giambattista della Porta and William Gilbert notably divorce garlic-magnets from their traditional taxonomic context. Garlic and magnets had been of a kind in Plutarch's day, and during the scientific revolution the lodestone got classified. The kind of experience to which both the pro and con claims about garlic and magnets presented in this chapter was not the laboratory-experimental kind of experience.
Ole G. Mouritsen, Klavs Styrbæk, and Jonas Drotner Mouritsen
- Published in print:
- 2014
- Published Online:
- November 2015
- ISBN:
- 9780231168908
- eISBN:
- 9780231537582
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231168908.003.0006
- Subject:
- Sociology, Science, Technology and Environment
This chapter focuses on two sources of umami that grow on land: fungi and plants. While a great many marine organisms are excellent sources of umami, the number of fungi and plants that would be ...
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This chapter focuses on two sources of umami that grow on land: fungi and plants. While a great many marine organisms are excellent sources of umami, the number of fungi and plants that would be described as having significant potential to contribute umami is more limited. On the other hand, some are able to supply both basal umami by way of free glutamate and synergistic umami from nucleotides, especially guanylate. And it is among the fungi and plants that we also find a few of the true umami superstars: shiitake mushrooms, fermented soybeans, tomatoes, and green tea. This chapter first looks at umami sources that belong to the plant kingdom and goes on to discuss dried fungi, fermented soybeans, soy sauce, the production of shōyu and miso, and fermented soybean cakes. It also considers black garlic, shōjin ryōri, tomatoes, and green tea.Less
This chapter focuses on two sources of umami that grow on land: fungi and plants. While a great many marine organisms are excellent sources of umami, the number of fungi and plants that would be described as having significant potential to contribute umami is more limited. On the other hand, some are able to supply both basal umami by way of free glutamate and synergistic umami from nucleotides, especially guanylate. And it is among the fungi and plants that we also find a few of the true umami superstars: shiitake mushrooms, fermented soybeans, tomatoes, and green tea. This chapter first looks at umami sources that belong to the plant kingdom and goes on to discuss dried fungi, fermented soybeans, soy sauce, the production of shōyu and miso, and fermented soybean cakes. It also considers black garlic, shōjin ryōri, tomatoes, and green tea.
Jordan D. Rosenblum
- Published in print:
- 2020
- Published Online:
- September 2020
- ISBN:
- 9781479899333
- eISBN:
- 9781479893133
- Item type:
- chapter
- Publisher:
- NYU Press
- DOI:
- 10.18574/nyu/9781479899333.003.0008
- Subject:
- Religion, Judaism
This chapter investigates the historical association between Jews and garlic. In the process, it explores how garlic functions both internally (by Jews) and externally (by non-Jews) as a symbol that ...
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This chapter investigates the historical association between Jews and garlic. In the process, it explores how garlic functions both internally (by Jews) and externally (by non-Jews) as a symbol that represents Self and Other; or, in the terminology favored in anthropology and food studies, how garlic operates as a metonym for Jews. In doing so, it references a wide variety of sources, including biblical and rabbinic texts, Chaucer’s Canterbury Tales, vampire lore, and 1960s rock music.Less
This chapter investigates the historical association between Jews and garlic. In the process, it explores how garlic functions both internally (by Jews) and externally (by non-Jews) as a symbol that represents Self and Other; or, in the terminology favored in anthropology and food studies, how garlic operates as a metonym for Jews. In doing so, it references a wide variety of sources, including biblical and rabbinic texts, Chaucer’s Canterbury Tales, vampire lore, and 1960s rock music.
Daniel Zohary, Ehud Weiss, and Maria Hopf*
- Published in print:
- 2012
- Published Online:
- May 2015
- ISBN:
- 9780199549061
- eISBN:
- 9780191810046
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:osobl/9780199549061.003.0007
- Subject:
- Biology, Plant Sciences and Forestry
This chapter discusses the domestication of vegetables and tubers. The soft parts of vegetables and tubers were rarely charred and preserved; thus, most of their remains are not found during ...
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This chapter discusses the domestication of vegetables and tubers. The soft parts of vegetables and tubers were rarely charred and preserved; thus, most of their remains are not found during archaeological excavations. The archaeobotanical data on the early phases of vegetable domestication are mostly incomplete; however, Mesopotamian Bronze Age literary sources and drawings found in Egyptian tombs compensate for this problem. The chapter also discusses the cultivation of vegetables and tubers particularly watermelon, melon, leeks, garlic, onion, lettuce chufa, cabbage, turnip, beet, carrot, and celery.Less
This chapter discusses the domestication of vegetables and tubers. The soft parts of vegetables and tubers were rarely charred and preserved; thus, most of their remains are not found during archaeological excavations. The archaeobotanical data on the early phases of vegetable domestication are mostly incomplete; however, Mesopotamian Bronze Age literary sources and drawings found in Egyptian tombs compensate for this problem. The chapter also discusses the cultivation of vegetables and tubers particularly watermelon, melon, leeks, garlic, onion, lettuce chufa, cabbage, turnip, beet, carrot, and celery.
Robert G. Spinney
- Published in print:
- 2020
- Published Online:
- January 2021
- ISBN:
- 9781501749599
- eISBN:
- 9781501748356
- Item type:
- chapter
- Publisher:
- Cornell University Press
- DOI:
- 10.7591/cornell/9781501749599.003.0001
- Subject:
- History, Cultural History
This chapter talks about a marshy area Native Americans called Chigagou, meaning the “wild-garlic place”. It describes Chigagou as an inhospitable place and very few American Indians wanted to live ...
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This chapter talks about a marshy area Native Americans called Chigagou, meaning the “wild-garlic place”. It describes Chigagou as an inhospitable place and very few American Indians wanted to live on the area's marshy land. It also points out that the ancestors of the Native Americans who settled in the Chigagou area came from Siberia. This chapter explains that Chigagou was never the site of a major settlement and its geographic location suggests it was a place that American Indians passed through while traveling. The chapter mentions white traders that realized that the Chigagou swamp amounted to a mini-continental divide. East of Chigagou, rivers flowed eastward toward the Atlantic Ocean, and, west of the swamp, rivers flowed westward toward the Mississippi River.Less
This chapter talks about a marshy area Native Americans called Chigagou, meaning the “wild-garlic place”. It describes Chigagou as an inhospitable place and very few American Indians wanted to live on the area's marshy land. It also points out that the ancestors of the Native Americans who settled in the Chigagou area came from Siberia. This chapter explains that Chigagou was never the site of a major settlement and its geographic location suggests it was a place that American Indians passed through while traveling. The chapter mentions white traders that realized that the Chigagou swamp amounted to a mini-continental divide. East of Chigagou, rivers flowed eastward toward the Atlantic Ocean, and, west of the swamp, rivers flowed westward toward the Mississippi River.
