Loading
Loading
Log In

Results

  • Colonial & Post-colonial Close
Sort By:  1-10 of 135 (14 pages)
Results per page:
         

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.

Search for publications

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

Search for publications

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

Search for publications
and

Donald N. Maynard

Donald N. Maynard

Search for publications

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.

Search for publications
and

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.

Search for publications

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...

Conclusion

Lauren Janes

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

Search for publications

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.

Search for publications
and

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.

Search for publications

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...

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.

Search for publications

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...

North America from 1492 to the Present

James Comer

James Comer

Search for publications

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The food history of Native Americans before the time of Columbus involved ways of life ranging from big-game hunting to (in many cases) sophisticated agriculture. The history of foodways in North America since Columbus has been the story...

World Food: The Age of Empire c. 1800-1920

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.

Search for publications

A Cultural History of Food in the Age of Empire

Bloomsbury Academic, 2014

Book chapter

...The Age of Empire saw an increase in the speed and the volume of exchanges and transfers of ingredients, materials, techniques, ideas, values, and practices related to food and eating, which became more frequent than ever before...

Sustenance, Abundance, and the Place of Food in U.S. Histories

Amy Bentley

Amy Bentley is Associate Professor of Food Studies in the Department of Nutrition, Food Studies and Public Health at New York University, USA Author affiliation details are correct at time of print publication.

Search for publications

Writing Food History : A Global Perspective

Berg, 2013

Book chapter

...Food is at the base of human existence and has long been a part of the historical record, but only in the last couple of decades has food been a major focus of study in the United States. While in the past historians would undoubtedly have...