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Sustained by Eating, Consumed by Eating Right : Reflections, Rhymes, Rants, and…
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Condition:
Very good
A book that does not look new and has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket (if applicable) included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See the seller’s listing for full details and description of any imperfections.
- Buy It NowSustained by Eating, Consumed by Eating Right : Reflections, Rhymes, Rants, and…
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Postage:
US $4.47 (approx. AU $6.88) USPS Media MailTM.
Located in: Poughkeepsie, New York, United States
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Estimated between Tue, 2 Sep and Tue, 9 Sep to 94104
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eBay item number:254643192982
Item specifics
- Condition
- Topic
- Rights
- ISBN
- 9781438446240
About this product
Product Identifiers
Publisher
STATE University of New York Press
ISBN-10
1438446241
ISBN-13
9781438446240
eBay Product ID (ePID)
150545476
Product Key Features
Book Title
Sustained by Eating, Consumed by Eating Right : Reflections, Rhymes, Rants, and Recipes
Number of Pages
347 Pages
Language
English
Publication Year
2013
Topic
Regional & Ethnic / Greek, Vegetables, Nutrition, Sociology / General, General, Agriculture / General, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)
Illustrator
Yes
Genre
Cooking, Technology & Engineering, Social Science, Biography & Autobiography, Gardening, Medical
Book Series
Excelsior Editions Ser.
Format
Trade Paperback
Dimensions
Item Height
1 in
Item Weight
17 Oz
Item Length
9 in
Item Width
6 in
Additional Product Features
Intended Audience
Trade
LCCN
2012-017565
Reviews
"[Ball's] very creative work nicely blends ideas and offers nutritious juices for an empirical, 'know thyself' process, showing how nothing about 'eating right' should be Greek to us." -- Journal of Folklore Research "Ball's inquiries ... go beyond food and into issues of family, culture, and place. Throughout, his perspective is heartfelt, honest, and unique, and the lived-experience narrative of the recipes make this book stand out." -- ForeWord Reviews "Eric Ball's new book has an ingenious premise and covers important topics ... Ball offers much appetizing writing and explains why eating 'right,' with care for yourself and the places that grow the food, is important to body and soul." -- Schenectady Daily Gazette "More than just a reflection on life, the book focuses on a food philosophy that promotes fresh local ingredients, including foraged vegetation." -- Glens Falls Post-Star "A fascinating account of a life devoted to deep appreciation of family, food, and cultural difference. So engaging and well-written you won't want to put it down." -- Eugene W. Holland, The Ohio State University "When Hippocrates asked Socrates what nourishes the soul, Socrates replied, 'Knowledge.' Plato, Socrates' student, however, did not think such knowledge could be found in the kitchen. Eric Ball, a true philosopher and an honorary Greek, knows better. This delightful culinary odyssey explores the relationship between eating right and living right. Ball's mental journey parallels a physical one as he travels from the grey skies of New York's North County to the blue sea of Crete. Along the way, he forages for dandelion greens, hunts wild mushrooms, tenderizes spring lamb, and improvises mantinades over baklava and coffee. Practicing filoxenia , the ancient art of hospitality, Ball is the perfect host for thoughtful readers. Buy his book. St. Euphrosynos, patron and guardian of the Greek kitchen, will bless you." -- Anthony Di Renzo, author of Bitter Greens: Essays on Food, Politics, and Ethnicity from the Imperial Kitchen, eoeBalle(tm)s inquiries e go beyond food and into issues of family, culture, and place. Throughout, his perspective is heartfelt, honest, and unique, and the lived-experience narrative of the recipes make this book stand out.e e" ForeWord Reviews eoeEric Balle(tm)s new book has an ingenious premise and covers important topics e Ball offers much appetizing writing and explains why eating e~right,e(tm) with care for yourself and the places that grow the food, is important to body and soul.e e" Schenectady Daily Gazette eoeMore than just a reflection on life, the book focuses on a food philosophy that promotes fresh local ingredients, including foraged vegetation.e e" Glens Falls Post-Star eoeA fascinating account of a life devoted to deep appreciation of family, food, and cultural difference. So engaging and well-written you wone(tm)t want to put it down.e e" Eugene W. Holland, The Ohio State University eoeWhen Hippocrates asked Socrates what nourishes the soul, Socrates replied, e~Knowledge.e(tm) Plato, Socratese(tm) student, however, did not think such knowledge could be found in the kitchen. Eric Ball, a true philosopher and an honorary Greek, knows better. This delightful culinary odyssey explores the relationship between eating right and living right. Balle(tm)s mental journey parallels a physical one as he travels from the grey skies of New Yorke(tm)s North County to the blue sea of Crete. Along the way, he forages for dandelion greens, hunts wild mushrooms, tenderizes spring lamb, and improvises mantinades over baklava and coffee. Practicing filoxenia , the ancient art of hospitality, Ball is the perfect host for thoughtful readers. Buy his book. St. Euphrosynos, patron and guardian of the Greek kitchen, will bless you.e e" Anthony Di Renzo, author of Bitter Greens: Essays on Food, Politics, and Ethnicity from the Imperial Kitchen, "Ball's inquiries ... go beyond food and into issues of family, culture, and place. Throughout, his perspective is heartfelt, honest, and unique, and the lived-experience narrative of the recipes make this book stand out." -- ForeWord Reviews "Eric Ball's new book has an ingenious premise and covers important topics ... Ball offers much appetizing writing and explains why eating 'right,' with care for yourself and the places that grow the food, is important to body and soul." -- Schenectady Daily Gazette "More than just a reflection on life, the book focuses on a food philosophy that promotes fresh local ingredients, including foraged vegetation." -- Glens Falls Post-Star "A fascinating account of a life devoted to deep appreciation of family, food, and cultural difference. So engaging and well-written you won't want to put it down." -- Eugene W. Holland, The Ohio State University "When Hippocrates asked Socrates what nourishes the soul, Socrates replied, 'Knowledge.' Plato, Socrates' student, however, did not think such knowledge could be found in the kitchen. Eric Ball, a true philosopher and an honorary Greek, knows better. This delightful culinary odyssey explores the relationship between eating right and living right. Ball's mental journey parallels a physical one as he travels from the grey skies of New York's North County to the blue sea of Crete. Along the way, he forages for dandelion greens, hunts wild mushrooms, tenderizes spring lamb, and improvises mantinades over baklava and coffee. Practicing filoxenia , the ancient art of hospitality, Ball is the perfect host for thoughtful readers. Buy his book. St. Euphrosynos, patron and guardian of the Greek kitchen, will bless you." -- Anthony Di Renzo, author of Bitter Greens: Essays on Food, Politics, and Ethnicity from the Imperial Kitchen, Eric Ball's new book has an ingenious premise and covers important topics … Ball offers much appetizing writing and explains why eating 'right,' with care for yourself and the places that grow the food, is important to body and soul. - Schenectady Daily Gazette More than just a reflection on life, the book focuses on a food philosophy that promotes fresh local ingredients, including foraged vegetation. - Glens Falls Post-Star A fascinating account of a life devoted to deep appreciation of family, food, and cultural difference. So engaging and well-written you won't want to put it down. - Eugene W. Holland, The Ohio State University When Hippocrates asked Socrates what nourishes the soul, Socrates replied, 'Knowledge.' Plato, Socrates' student, however, did not think such knowledge could be found in the kitchen. Eric Ball, a true philosopher and an honorary Greek, knows better. This delightful culinary odyssey explores the relationship between eating right and living right. Ball's mental journey parallels a physical one as he travels from the grey skies of New York's North County to the blue sea of Crete. Along the way, he forages for dandelion greens, hunts wild mushrooms, tenderizes spring lamb, and improvises mantinades over baklava and coffee. Practicing filoxenia, the ancient art of hospitality, Ball is the perfect host for thoughtful readers. Buy his book. St. Euphrosynos, patron and guardian of the Greek kitchen, will bless you. - Anthony Di Renzo, author of Bitter Greens: Essays on Food, Politics, and Ethnicity from the Imperial Kitchen
Dewey Edition
23
Dewey Decimal
394.12
Table Of Content
Prologue: Report to Euphrosynos 1. Salad Yard Rebellion 2. Garden Soil, Psychological Dirt 3. Hunting for Mushrooms and Total Freedom 4. The Other Side of the Family 5. Family Farmer Funeral 6. I Get By With a Little Help from My Parents 7. The Kid from the Country Goes Continental 8. Meet the Parents 9. Recipes 10. Cheesy Coincidence 11. Cretan Flesh, Cretan Spirit 12. Impromptu Gatherings 13. One Dream Ends, Another Begins 14. Kitchen Apprentice 15. Cooking Cretan in the United States 16. Kitchen Apprentice Redux 17. Love of Hosting Others 18. The Vine, More than One Way 19. The End of Nostalgia 20. Birthdays, Inc. 21. Food and Health 22. Thanks, but No Thanks 23. Personal, Political, Environmental 24. Hot Tempers Epilogue: "Happy Name Day, Euphrosynos" Acknowledgments Endnotes
Synopsis
Returning to his hometown after a fifteen-year absence, a northern New Yorker confronts his unlikely Mediterranean past., When Eric L. Ball returned to his hometown in northern New York after a fifteen-year absence that included time in Greece, he began building his version of the good life, largely revolving around growing, foraging, and cooking safe and wholesome foods. Yet, surrounded by family and old memories, he found himself grappling with the loss of his unlikely Mediterranean past and struggling to navigate the interplay of intellectual convictions and emotional needs as he strived to construct a fulfilling ethical life in the unsustainable modern world. In Sustained by Eating, Consumed by Eating Right , Ball shares his experiences and explores questions about food and drink, including the relationship between recipes and learning, the significance of the Mediterranean diet, how to cook authentic Greek foods in the United States, and how to obtain safe and healthy food in a toxic world. Ultimately, Ball considers broader questions about the evolving significance of family, the nature of freedom, the future of the environment, and thinking that one can change the world. The result is a bittersweet story that ponders questions about living a decent and fulfilling life when it comes to food and family., Eric L. Ball is Associate Professor of Cultural Studies at Empire State College, State University of New York. He lives in the Town of Moreau, New York.
LC Classification Number
GT2853.U5B35 2013
Item description from the seller
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