Bloomsbury Food Library - Search Results
Loading

Results

  • Class, Status & Stratification Close
Sort By:  1-10 of 186 (19 pages)
Results per page:
         

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.

Search for publications

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...

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.

Search for publications

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.

Search for publications

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

Search for publications

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...

Coprophagia as Class and Consumerism in the Human Centipede Films

Mark Henderson

Mark Henderson

Search for publications

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...

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

Michael Fuchs

Michael Fuchs

Search for publications
and

Michael Phillips

Michael Phillips

Search for publications

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.

Search for publications
and

Lisa Cooperman

Lisa Cooperman

Search for publications

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...

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.

Search for publications

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...

Ritual Meals and Polemics in Antiquity

Ingvild Sælid Gilhus

Ingvild Sælid Gilhus

Search for publications

Commensality : From Everyday Food to Feast

Bloomsbury Academic, 2015

Book chapter

...Introduction In the Mediterranean world in the Hellenistic and Roman period, the transformation of religious practices and beliefs “led to the formation of boundary-conscious and knowledge-based religious...

Southern Europe

Kenneth Albala

Kenneth Albala

Search for publications

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The basic ingredients that have historically comprised the southern European diet are well known and have recently received much attention for their health promoting benefits: These are bread, wine, olive oil, and a wide variety of fruits...