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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...

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...

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 MankindIn 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, the emphasis has also been...

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...

Maize and Grace: History, Corn, and Africa’s New Landscapes, 1500–1999

James McCann

James McCann

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Food History: Critical and Primary Sources Volume 3 : Global Contact and Early Industrialization

Bloomsbury Academic, 2014

Book chapter

...For comments on an earlier draft of this paper at the Yale University Colloquium on Agrarian Studies I am particularly grateful to Robert Harms, Enrique Meyer, Eric Worby, and Cassandra Moseley. Jean Hay and Sara Berry also read drafts...

Distilled Beverages

James Comer

James Comer

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Alcoholic beverages have been a part of human culture since at least the Neolithic period. Yet until recently, beverages made from fruits, grains, or honey were considered to be what historian Wolfgang Schivelbusch (1992) has called...

Jewish Foods at the Turn of the Twenty-First Century

Joëlle Bahloul

Joëlle Bahloul

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The Handbook of Food and Anthropology

Bloomsbury Academic, 2016

Book chapter

...As the lifeblood of daily material life and of the socialization of the body, food occupies a crucial place in the Judaic religious system and, as a result, in the experience of Jews in history...

Taste, Toil, and Ethnicity

Krishnendu Ray

Krishnendu Ray is an Associate Professor and Chair of the Department of Nutrition, Food Studies and Public Health at New York University, USA. Author affiliation details are correct at time of print publication.

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The Ethnic Restaurateur

Bloomsbury Academic, 2016

Book chapter

...Although immigrants have a long and substantial presence in the United States food system, they appear to have left little trace on American conceptualizations of good taste. This book inserts immigrant bodies and conceptions into American...

Global Ingredients and Local Products

Richard Wilk

Richard Wilk is Provost’s Professor of Anthropology and Director of Food Studies at Indiana University. His recent books include Home Cooking in the Global Village (2006) and Fast Food/Slow Food (2006). Author affiliation details are correct at time of print publication.

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Home Cooking in the Global Village : Caribbean Food from Buccaneers to Ecotourists

Berg, 2006

Book chapter

...1990 import statistics:342,343 lbs of canned corned beef, costing US$337,000489,504 lbs of canned vienna sausages, US$503,5002,109,618 lbs of other canned meat, US$1,858,500Which works out to 16 lbs (7.25 kg) of canned meat per Belizean...