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  • Consumption & Commensality
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Social Eating

Bryce Evans

Bryce Evans is Associate Professor of History at Liverpool Hope University, UK. This is his fourth book, and he has published extensively on food during the 20th century. Author affiliation details are correct at time of print publication.

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Bibliographic guide

...Social eating, put simply, is the act of breaking bread together. At the most basic level, the most significant satisfactions derived from eating are largely associated with the sharing of food, and traditionally, food is prepared...

Introduction

Susanne Kerner

Since 2004, Susanne Kerner has been Lektor (Associate Professor) in Near Eastern Archaeology at the Carsten-Niebuhr-Section (TORS) in Copenhagen, Denmark (head of section 2005-2010); previously part-time lecturer at Free University in Berlin and several short-term contracts (analysis of archaeological material and field-directorship) for the German Archaeological Institute (DAI). Dr.phil (Craft specialisation and social organisation in the Southern Levant) in 1998 at Freie Universität Berlin. From 1990-1995 director at the German Protestant Institute for Archaeology and History in Amman (Jordan); 1988-1990 assistant director at the same institution. Since 1990 director or co-director of over 10 excavations and survey seasons in Jordan (e.g. “The Desert and the Sown in Northern Jordan (DSNJ)”, Umm Qais, Abu Snesleh).Numerous lectures at international conferences, organisation of exhibitions and conferences (e.g. “Food and Identity” in Copenhagen [with Cynthia Chou and Morten Warmind]; “Climate and Ancient Society” in Copenhagen, “Adaptation of Archaeological Methods in Near Eastern Archaeology” in Berlin). Research focus: social complexity, food and identity, theoretical archaeology, rituals. Teaching: courses on Prehistory and History of Near Eastern Archaeology, Social Organisation, Food, Ritual, Commensality, Gender at undergraduate and graduate level. Author affiliation details are correct at time of print publication.

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and

Cynthia Chou

Cynthia Chou, Associate Professor with Special Qualifications (Lektor msk), social anthropologist, Head of Southeast Asian Studies, KU-ToRS. She is internationally known for her pioneering study of the life and lifestyles, as well as identity and change, of the indigenous Malays in Southeast Asia. She single-handedly built the Malay maritime life collection for the Singapore National Museum and has published highly cited books in this area which are used by several universities as textbooks. At KU, she initiated and directed several innovative programs of co-operation, both in research and education, with leading international institutions for which she has won various international prizes. Courses that she has been teaching at the University of Copenhagen include “The Anthropology of Food and Eating in Southeast Asia,” “Modernisation and Development: The Human Landscape of Southeast Asia,” and “Introduction to Southeast Asia Culture.” Author affiliation details are correct at time of print publication.

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Commensality : From Everyday Food to Feast

Bloomsbury Academic, 2015

Book chapter

...Food and the consumption of food are very much a part of everyday discourse, and innumerable questions about them are discussed in public media, academic conversations, and over private dinners. A main concern in many of these discussions...

Interlude1

David Roochnik

David Roochnik is Professor of Philosophy and Maria Stata Professor of Classical Greek Studies at Boston University, USA. Author affiliation details are correct at time of print publication.

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Eat, Drink, Think : What Ancient Greece Can Tell Us about Food and Wine

Bloomsbury Academic, 2020

Book chapter

...(2) Yesterday, I burned the tomatoes. I had started the sauce when I got home around five. Before the garlic began to brown, I had added the tomatoes, from a can since it’s still only spring. I sprinkled salt and lots of basil (dried...

Interlude2

David Roochnik

David Roochnik is Professor of Philosophy and Maria Stata Professor of Classical Greek Studies at Boston University, USA. Author affiliation details are correct at time of print publication.

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Eat, Drink, Think : What Ancient Greece Can Tell Us about Food and Wine

Bloomsbury Academic, 2020

Book chapter

...(12) I’ve given several fabulous, blowout parties in my life. One was for my friend Steve in 1993. His first novel had just come out and had been well reviewed. We drank vast quantities, took turns reading from Steve’s book (which I...

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

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...

Foodscapes

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Differing from most of the food-words discussed in this volume, the term foodscape is one that has not worked its way into everyday vocabulary. Neither is it a very well-known concept in food studies research. Within those contexts where...

Ginaissance

Shonna Milliken Humphrey

Shonna Milliken Humphrey is the author of Show Me Good Land and Dirt Roads and Diner Pie. Her essays have appeared in The New York Times, The Atlantic, and Salon. For two years, she was a food writer for The Maine Sunday Telegram. Learn more at: www.shonnahumphrey.com Author affiliation details are correct at time of print publication.

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Gin

Bloomsbury Academic, 2020

Book chapter

...During this book’s research, I spent an afternoon in a gin tasting room that looked very much like any other sort of bar or tavern. Its central bar and cluster of tables prompted me to wonder about the distinction between bar, tavern...

Reunion

Dinah Lenney

Dinah Lenny is Editor-at-Large for the Los Angeles Review of Books and a faculty member at the Bennington Writing Seminar as well as the Rainier Writing Workshop. She is the author or editor of four books, including Brief Encounters: A Collection of Contemporary Nonfiction (co-editor, 2015), The Object Parade (2015), and Bigger than Life: A Murder, a Memoir (2011). Her essays and reviews have been published in the Paris Review, the Los Angeles Review of Books, the Los Angeles Times, the New York Times, the Washington Post, and the Rumpus, among other publications. Author affiliation details are correct at time of print publication.

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Coffee

Bloomsbury Academic, 2020

Book chapter

...We met in Arlington, at the Starbucks on Mass Ave. He looked exactly the same, but different, his hair, for one thing, so meticulously parted and combed, and he so conservatively dressed, as if impersonating a partner in a law firm on his...

“You Are What Others Think You Eat”: Food, Identity, and Subjectivity in Zombie Protagonist Narratives

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

Bloomsbury Academic, 2017

Book chapter

...Few figures have evolved to meet the American appetite for monsters like the zombies that shuffle across the cultural landscape. While the shambling undead might seem to be one-dimensional, there is far more depth to them than first meets...

Tasting, Feasting, Connecting, and Providing as Art Experience

Food and Museums

Bloomsbury Academic, 2016

Book chapter

...Jennifer Rubell makes large-scale installations, performances, sculptures, and happenings. Across all of these mediums, her projects simultaneously exaggerate and break down norms that circumscribe the traditional viewing, experiencing...