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  • Class, Status & Stratification
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Gourmet

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

...Originally referring to the refined taste of French wine brokers and later extended to other aspects of haute cuisine, the word “gourmet” often now has a somewhat pejorative connotation, denoting a snobbish obsession with French cuisine...

The Success of a Metaphor

Luca Vercelloni

Luca Vercelloni is the CEO and Founder of Brandvoyant, Italy. Author affiliation details are correct at time of print publication.

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The Invention of Taste : A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art

Bloomsbury Academic, 2016

Book chapter

...The figurative use of the term “taste” to refer to the human faculty for discerning between what is beautiful and what is ugly is a relatively recent cultural acquisition. It implies being in possession of measure, refinement and skill (in...

Celebrity Chefs

Nick Piper

Nick Piper

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Cooking © Angela Meah. Celebrity chefs are reported to “have attained pop star status on a par with Hollywood actors, and their numbers are growing at the same...

Eat, Kill, … Love? Courtship, Cannibalism, and Consumption in Hannibal

Michael Fuchs

Michael Fuchs

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Michael Phillips

Michael Phillips

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What’s Eating You? : Food and Horror on Screen

Bloomsbury Academic, 2017

Book chapter

...In the preface to their seminal volume Foodways and Eating Habits (1983), Michael Owen Jones, Bruce B. Giuliano, and Roberta Krell stress that food and the rituals of eating reflect the “perceptions of the natural and social environment...

Introduction

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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Lisa Cooperman

Lisa Cooperman

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Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

...The most familiar and enduring example comparing architecture and cuisine hails from the nineteenth century and the magnificent edible fantasies of Marie-Antonin Carême, king of chefs and chef of kings. Carême is credited with having said...

Work

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

...In much of the recent food studies literature an emphasis on identity, meaning, and consumption has led to a comparative neglect of the sheer hard work involved in growing, making, selling, and preparing food. While there are some excellent...

Coprophagia as Class and Consumerism in the Human Centipede Films

Mark Henderson

Mark Henderson

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What’s Eating You? : Food and Horror on Screen

Bloomsbury Academic, 2017

Book chapter

...Along with its two sequels, the 2009 Tom Six film The Human Centipede (First Sequence) has gained widespread notoriety as a viscerally repulsive film of the body-horror subgenre. It has even been widely parodied, from the 2011 South Park...

Introduction: Materialities and Metaphors of Dirt and Cleanliness

Ben Campkin

Ben Campkin is Lecturer in Architectural History and Theory at the Bartlett School of Architecture, University College London. With Paul Dobraszczyk he is co-editor of 'Architecture and Dirt', a special issue of the Journal of Architecture (2007). Author affiliation details are correct at time of print publication.

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Rosie Cox

Rosie Cox is Senior Lecturer in London Studies at Birkbeck, University of London She is the author of The Servant Problem: Paid Domestic Work in a Global Economy (I.B. Tauris, 2006). Author affiliation details are correct at time of print publication.

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Dirt : New Geographies of Cleanliness and Contamination

I.B.Tauris, 2012

Book chapter

...All of us conceive of ‘dirt’, and attempt to avoid or eliminate it on a daily basis. The word has a broad range of associations, yet we seldom question what precisely we mean by it, or why exactly dirt needs to be cleaned. Materially...

Food, Nutrition and Kitchen Hygiene: ‘Why don’t people just follow professional advice?’

Anne Murcott

Anne Murcott is Honorary Professorial Research Associate, Food Studies Centre, Department of Anthropology, SOAS University of London, Professor Emerita, London South Bank University and Honorary Professor, School of Sociology and Social Policy, University of Nottingham. Among her books is The Sociology of Food: Eating, Diet and Culture (with Stephen Mennell and Anneke van Otterloo). In 2009 she received an honorary doctorate from the University of Uppsala. Author affiliation details are correct at time of print publication.

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Introducing the Sociology of Food & Eating

Bloomsbury Academic, 2019

Book chapter

...62 percent of restaurant workers don’t wash their hands after handling raw beefLiebelson, Dana (2013) MotherJones 13 December. Available at: www.motherjones.com/environment/2013/12/restaurant-food-poisoning-bacteria (last accessed, 9...

Setting the Scene before 1500

Joan Thirsk

Joan Thirsk was the UK’s leading historian of agriculture. She was the author of Alternative Agriculture: A History. Author affiliation details are correct at time of print publication.

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Food in Early Modern England : Phases, Fads, Fashions 1500–1760

Hambledon Continuum, 2014

Book chapter

...Since mankind has to eat to survive, our food history goes back thousands of years to an age before any record was written down. Selecting, preparing and cooking food were skills passed on by word of mouth and by practical example. We learn...