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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.

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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...

Celebrity Chefs

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...

Conclusion

Atsuko Ichijo

,

Atsuko Ichijo is Associate Professor of Politics, Kingston University, UK. Author affiliation details are correct at time of print publication.

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Venetia Johannes

Venetia Johannes is Postdoctoral Research Associate at Institute of Social and Cultural Anthropology, University of Oxford, UK. Author affiliation details are correct at time of print publication.

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Ronald Ranta

Ronald Ranta is Senior Lecturer in International Relations, Kingston University, UK. Author affiliation details are correct at time of print publication.

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The Emergence of National Food : The Dynamics of Food and Nationalism

Bloomsbury Academic, 2019

Book chapter

...This volume explores the following question: “under what circumstances does (or does not) national food emerge?” What might appear to be an eclectic range of cases is assembled...

Skill

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...A skill, writes sociologist Richard Sennett (2008: 37–38), is something that is developed through trained practice and is embedded in routine. It is something that is often characterized by lengthy periods of apprenticeship, discipline...

Introduction: Culinary Nationalism in Asia

Michelle T. King

Michelle T. King is Associate Professor in the Department of History at the University of North Carolina at Chapel Hill, USA. She is the author of Between Birth and Death: Female Infanticide in Nineteenth-Century China (2014). Author affiliation details are correct at time of print publication.

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Culinary Nationalism in Asia

Bloomsbury Academic, 2019

Book chapter

...Introduction Cuisine and nation intersect all over the world, but nowhere, arguably, with as much depth and intensity as in Asia. The central aim of this book is to explore the manifold nature of this connection between cuisine and nation,...

Commensality between the Young

Commensality : From Everyday Food to Feast

Bloomsbury Academic, 2015

Book chapter

...Introduction The interplay of food, people and meals has in the past ten years attracted special political attention, in view of what has been called the obesity epidemic. This latter notion refers to the fact that we...

Time and the Home Cook

Roblyn Rawlins

Roblyn Rawlins is Professor of Sociology at The College of New Rochelle, USA. Author affiliation details are correct at time of print publication.

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David Livert

David Livert is Associate Professor of Psychology at Pennsylvania State University, Lehigh Valley, USA. Author affiliation details are correct at time of print publication.

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Making Dinner : How American Home Cooks Produce and Make Meaning Out of the Evening Meal

Bloomsbury Academic, 2019

Book chapter

...The primary factor that decreases enjoyment and meaning-making in cooking dinner is time. Time scarcity causes cooks to feel rushed, makes cooking feel like a chore, and causes negative emotions. A lack of synchronicity in family schedules...

Introduction: What is Food?

Lindsay Kelley

Lindsay Kelley is a practising artist and Lecturer at UNSW Australia Art & Design. Author affiliation details are correct at time of print publication.

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Bioart Kitchen : Art, Feminism and Technoscience

I.B. Tauris, 2016

Book chapter

...TIME: Bake layers 25 to 30 min., square or oblong 35–40 min. Betty Crocker , Betty Crocker’s Picture Cookbook (...

Producing Things: Material Media and Moralities of Production

Isabelle de Solier

Isabelle de Solier is a Postdoctoral Research Fellow at Victoria University, Australia. She has published on food in the European Journal of Cultural Studies, Continuum, and the edited collection Exposing Lifestyle Television, and is the editor of Food Cultures, a special issue of Cultural Studies Review. Author affiliation details are correct at time of print publication.

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Food and the Self : Materializing Culture

Bloomsbury Academic, 2013

Book chapter

...Production has historically held a higher moral value than consumption, and it continues to do so in the new forms of self-making through material culture in postindustrial society. But today, it is both the old or industrial sense...

Soybean

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

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