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Introduction: Lying around like a latke

Rebecca Earle

Rebecca Earle is Professor in History at the University of Warwick, UK. She is the author of three books, including The Body of the Conquistador: Food, Race and the Colonial Experience in Spanish America, 1492-1700 (2012), which was Winner of the Conference on Latin America History 2013 Bolton-Johnson Prize, and The Return of the Native: Indians and Mythmaking in Spanish America, 1810-1930 (2008), which was Winner of the Conference on Latin American History's 2008 Bolton-Johnson Prize Honorable Mention. She has written about the history of food for The Conversation, BBC History Magazine, The Independent, and The Sunday Telegraph, among other publications. Author affiliation details are correct at time of print publication.

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Potato

Bloomsbury Academic, 2019

Book chapter

...Sometime in 2015 the Irish artist Kevin Abosch sold a photograph of a potato for € 1,000,000. Leaving to one side the question of how a black-and-white image of an organic potato could be worth that much money, what possessed Abosch, known...

Food and Urban Design: Urban Agriculture as Second Nature?

The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...It is generally accepted that the establishment of settled agriculture enabled the formation of cities; the relationship between the two is intimate and very old. Until the nineteenth century, cities like Berlin and London had extensive...

Farming

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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and

Richard Lee

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Farming © Angela Meah. Farming encompasses a wide variety of organized land- or marine-based activities...

Temperate and Arctic North America to 1492

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...In writing about the history of food and drink...

From Teosinte to Maize: The Catastrophic Sexual Transmutation

Food History: Critical and Primary Sources : Origins

Bloomsbury Academic, 2014

Book chapter

...A commonly accepted aspect of Darwinian evolution by natural selection is the gradual change of species over time. This has been challenged recently by the view that basic structural change occurs during a rapid macroevolutionary phase...
...If you ask why they are not employed, they tell you because commerce is not in the country: they talk of commerce as if it was a man, who comes to reside in some countries in order to feed the inhabitants.The population of a country...

Epilogue: Theorizing the ontology of farms

Hugh Campbell

Hugh Campbell holds a Professorial Chair of Sociology at the University of Otago, New Zealand. He has written extensively on the sociology of food. Prior to the University of Otago, he was Director at the Centre for the Study of Agriculture at the University of Otago, New Zealand. Author affiliation details are correct at time of print publication.

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Farming Inside Invisible Worlds : Modernist Agriculture and Its Consequences

Bloomsbury Academic, 2020

Book chapter

...In setting out to examine the power of farms as expressed through their ontology, this story has been focused on farms, their histories and their futures. My intention was to write a book that was accessible to anyone who was familiar...

Herbs and health

Andrew Jotischky

Andrew Jotischky is Professor of Medieval History at Lancaster University, UK. He has published widely on aspects of medieval religious history; his principal publications include Crusading and the Crusader States (2004), and The Penguin Historical Atlas of the Bible Lands, with Caroline Hull (2009). Author affiliation details are correct at time of print publication.

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A Hermit’s Cookbook : Monks, Food and Fasting in the Middle Ages

Continuum, 2011

Book chapter

...In 1142, Bernard of Clairvaux sent a group of his monks to Italy to found a daughter-house not far from Rome. The site chosen was a ruined former Greek Orthodox monastery, St Anastasius, and the leader of the group was an Italian Cistercian...

Wheat

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Wheat, a grass that today feeds 35 percent of the earth’s population, appeared as a crop among the world’s first farmers 10,000 years ago. It increased in importance from its initial role as a major food for Mediterranean peoples in the Old...

Northern Europe – Germany and Surrounding Regions

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The majority of foods found in modern northern Europe – which includes the lands around the North Sea and the Baltic Sea and those of northern Alpine region – are not indigenous to the area. It is here, however, that one of the most stable...