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Hunger and Famine

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

...Hunger © Angela Meah. Though famine has a very particular meaning, the related idea of hunger can be used in both a physiological and a metaphorical sense. Hinting at its complexity...

Coconut

Hugh C. Harries

Hugh C. Harries

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Milk Bottle on the Doorstep of Mankind In prehistoric times, the water content of the immature coconut fruit was more important as a drink than was any part of the mature nut as a food. In recent history...

Cucumbers, Melons, and Watermelons

David Maynard

David Maynard

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Donald N. Maynard

Donald N. Maynard

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Our focus here is on three important cucurbits – cucumber, melon, and watermelon – although cucurbits of less significance such as the citron, bur (or West India gherkin), and some lesser-known melons are also briefly discussed...

Introduction

Rachel E. Black

Rachel E. Black is assistant professor and coordinator of the Gastronomy Program at Boston University, USA. She edited Alcohol in Popular Culture: An Encyclopedia (Greenwood, 2011) and has a forthcoming monograph Porta Palazzo: Food, Place and Community at the market (University of Pennsylvania Press) that is an ethnographic study of an open-air market in Italy. Author affiliation details are correct at time of print publication.

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Robert C. Ulin

Robert C. Ulin is Professor of Anthropology at Rochester Institute of Technology, USA where he also served for two years as Dean of the College of Liberal Arts. Prior to coming to RIT, Ulin served as Chair of Anthropology at Western Michigan University. He is the author of Vintages and Traditions and numerous articles on the anthropology of wine. He is also well known for his work on hermeneutics, critical theory and historical anthropology. Author affiliation details are correct at time of print publication.

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Wine and Culture : Vineyard To Glass

Bloomsbury Academic, 2013

Book chapter

...Wine has long been and continues to be an important commodity that generates significant interest because of its commercial, symbolic, cultural, and aesthetic value. On the academic side, historians, geographers, and economists continue...

Introduction: Invitation to the Feast

Kaori O’Connor

Kaori O’Connor is an anthropologist at University College London (UCL), UK. Holding degrees in anthropology from Reed College, Oxford University and UCL, she has written widely on the anthropology of food, won the prestigious Sophie Coe Prize for Food History in 2009 and is a frequent media commentator. Author affiliation details are correct at time of print publication.

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The Never-Ending Feast : The Anthropology and Archaeology of Feasting

Bloomsbury Academic, 2015

Book chapter

...How is it that there is no wreath before the doors, no savour of cooking strikes the tip end of the projecting nose, though the feast of the Amphidromia is on? For then it is the custom to toast slices of cheese from the Chersonese, to boil...

Conclusion

Lauren Janes

Lauren Janes is Assistant Professor of History at Hope College, USA. Author affiliation details are correct at time of print publication.

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Colonial Food in Interwar Paris : The Taste of Empire

Bloomsbury Academic, 2016

Book chapter

...Sarraut, La Mise en valeur des colonies françaises, 17. Colonial policy has ceased to be the monopoly of a few technicians; it expresses itself and it diffuses; it becomes a national idea and the creator of a new spirit...

Introduction

Alexander Nützenadel

Alexander Nuetzenadel is Chair of European Economic and Social History at the Europa-Universität Viadrina Frankfurt (Oder). Author affiliation details are correct at time of print publication.

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Frank Trentmann

Frank Trentmann is Professor of Modern History at Birkbeck College, University of London, and Director of the Cultures of Consumption research programme, co-funded by the Economic and Social Research Council (ESRC) and the Arts and Humanities Research Council (AHRC). Author affiliation details are correct at time of print publication.

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Food and Globalization : Consumption, Markets and Politics in the Modern World

Berg, 2008

Book chapter

...Food and globalization are inseparable. Since ancient times long-distance trade has involved staple foods and luxury products such as wine, tea, coffee, rice, spices and dried fish. Securing greater access to food was a driving force behind...

Learning about the Environment in Early Colonial New Zealand

Peter Holland

,

Peter Holland

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Jim Williams

Jim Williams

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Vaughan Wood

Vaughan Wood

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Seeds of Empire : The Environmental Transformation of New Zealand

I.B.Tauris, 2001

Book chapter

...Introduction Takata pai, takata mohio Knowledge makes a person good Since the Enlightenment, European science has viewed the world as a web of interconnected and functionally related components. What has already...

World Developments: The Early Modern Age

Fabio Parasecoli

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008). Author affiliation details are correct at time of print publication.

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A Cultural History of Food in the Early Modern Age

Bloomsbury Academic, 2014

Book chapter

...The previous chapters in this volume have illustrated many aspects of food culture during the so-called Age of Enlightenment in Western Europe and the new colonies in the Americas. This chapter does not claim to offer new insights based...

All in One Pot

Carla Guerrón Montero

Carla Guerrón Montero

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Rice and Beans : A Unique Dish in a Hundred Places

Berg, 2012

Book chapter

...Introduction Shared ideologies of food preference are fundamental for national and subnational identities. Food preference is a socially constructed concept in which both consumers and producers define what is “good to eat” (Smith...