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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...

Postscript – The Future of Beans

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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Beans : A History

Bloomsbury Academic, 2007

Book chapter

...With the certain exception of the wonderchild soy, which shows no signs of losing industrial support, it is difficult to say exactly what will become of beans in the future. There is every indication of the trend mentioned at the start...

Bibliography

Nicola Humble

Nicola Humble is Professor of English at the University of Roehampton, UK. She is the author of award winning title Culinary Pleasures and Cake: A Global History, and also edited a widely cited edition of Mrs Beeton's Book of Household Management. Author affiliation details are correct at time of print publication.

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The Literature of Food : An Introduction from 1830 to Present

Bloomsbury Academic, 2020

Book chapter

...Note: Primary texts are shown in bold...

Questions for Essays and Class Discussion

Warren Belasco

Warren Belasco is Professor Emeritus of American Studies, University of Maryland, Baltimore County, USA. He is the author of Appetite for Change: How the Counterculture Took on the Food Industry, Meals to Come: A History of the Future of Food, and Food: The Key Concepts. He has edited Food Nations: Selling Taste in Consumer Societies (with Philip Scranton), and Food Chains: From Farmyard to Shopping Cart (with Roger Horowitz). Author affiliation details are correct at time of print publication.

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Food : The Key Concepts

Berg, 2008

Book chapter

...Chapter 1 Why Study Food? ▪ How did agriculture remake the world? ▪ How is food “fundamental, fun, frightening, and far-reaching?” (Rozin 1999). ▪ How do your colleagues react when you tell them you are studying food? ▪ Why the more...

Editorial Introduction

The Handbook of Food Research

Bloomsbury Academic, 2013

Book chapter

...The chapters in this final part of the Handbook move from more purely academic (basic scientific) analyses toward the application of theoretical ideas and research evidence in the service of policy and practice. In so doing, they underline...

Editorial Introduction

The Handbook of Food Research

Bloomsbury Academic, 2013

Book chapter

...The third part of the Handbook focuses on the everyday practices of buying and eating food, approached from a variety of disciplinary perspectives and combining historical and contemporary accounts. It covers food marketing and retailing...

Editorial Introduction

The Handbook of Food Research

Bloomsbury Academic, 2013

Book chapter

...As discussed in the introduction, the Handbook acknowledges a division of academic labor between research on food production and food consumption, noting recent calls for this separation to be transcended. Rather than seeking fully...