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Commentary for Part Four: Authenticity

Samantha L. Martin-McAuliffe

Samantha L. Martin-McAuliffe is a Lecturer at the School of Architecture, Planning and Environmental Policy at University College Dublin, Ireland. Author affiliation details are correct at time of print publication.

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Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

...In a profile article from The New Yorker in late 2012, Jane Kramer gives an account of a communal dinner at the home of Yotam Ottolenghi in London. The main course, a take on a central Asian dish called plov, is described...

Coda

Signe Rousseau

Signe Rousseau teaches critical literacy at the University of Cape Town, South Africa. She is a contributing author to The Business of Food: Encyclopaedia of the Food and Drink Industry; Food Cultures of the World; Icons of American Cooking; The Oxford Companion to Food, and A Cultural History of Food, Volume 6: The Modern Age (2011) Author affiliation details are correct at time of print publication.

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Food Media : Celebrity Chefs and the Politics of Everyday Interference

Berg, 2012

Book chapter

...Leaving us alone with our bathroom scales, this book concludes a long way from where it began, with Jamie Oliver staging one of the first rock star-chef performances to a ‘sell-out crowd’ over a decade ago. Today there is nothing unusual...

Commentary for Part Two: Sustainability

Samantha L. Martin-McAuliffe

Samantha L. Martin-McAuliffe is a Lecturer at the School of Architecture, Planning and Environmental Policy at University College Dublin, Ireland. Author affiliation details are correct at time of print publication.

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Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

...Sustainability is the slipperiest of terms. Championed, co-opted, adapted, defended and abused, it is as much a designation as it is a way of life. As such, its pervasiveness across assorted disciplines and professions has rendered...

Commentary for Part One: Regionalism

Samantha L. Martin-McAuliffe

Samantha L. Martin-McAuliffe is a Lecturer at the School of Architecture, Planning and Environmental Policy at University College Dublin, Ireland. Author affiliation details are correct at time of print publication.

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Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

...The architect, curator and designer Bernard Rudofsky (1905–1988) is perhaps most famously known for his exhibition Architecture without Architects (Museum of Modern Art (MoMA), New York, 1964), which set a benchmark for the study...

Nutrition, Starvation and Diabetic Diets: A Century of Change in the United States

Proteins, Pathologies and Politics : Dietary Innovation and Disease from the Nineteenth Century

Bloomsbury Academic, 2019

Book chapter

...Innovations in the way we consume, measure and interact with food influence daily life, but few lives are as affected by food and food innovations as diabetic lives. For diabetics, the intersections of food, its impact on the body and its...

Commentary for Part Three: Craft

Samantha L. Martin-McAuliffe

Samantha L. Martin-McAuliffe is a Lecturer at the School of Architecture, Planning and Environmental Policy at University College Dublin, Ireland. Author affiliation details are correct at time of print publication.

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Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

...In 2009, as the World Wide Web was celebrating its twentieth anniversary, a book decrying the virtualism of the contemporary global economy was steadily climbing the bestseller lists. Matthew Crawford’s Shop Class as Soulcraft: An Inquiry...

Conclusion

David Gentilcore

David Gentilcore is Professor of Early Modern History at the University of Leicester, UK. He is the author of Pomodoro! (2010) and Medical Charlatanism in Early Modern Italy (2006). Author affiliation details are correct at time of print publication.

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Food and Health in Early Modern Europe : Diet, Medicine and Society, 1450–1800

Bloomsbury Academic, 2015

Book chapter

...There ought to be nothing simpler, nothing more natural, than eating and drinking. In reality, nothing is more complex and less spontaneous. Choosing what to eat and how to nourish our bodies is as much a natural act as a constructed one...

Craft and Construction

Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

...We want to make our buildings feel permanent, to make a lasting thing, robust and ready for a long and useful life in the world. I think that is why we like to work with raw materials, with the archaic stuff that will weather naturally...

The Argument from Marginal Cases: A Philosophical and Theological Defense

Eating and Believing : Interdisciplinary Perspectives on Vegetarianism and Theology

A Continuum, 2008

Book chapter

...There has recently been an explosion of interest, in theology and religious studies, regarding our current environmental crisis in general, and the moral status of nonhuman animals (hereafter: animals) in particular. This interest often...

Artisan

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...According to the American Cheese Society, the word “artisan” (or “artisanal”) refers to goods that are produced primarily by hand, in small batches, with particular attention to the traditions of the cheesemaker’s art, using as little...