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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...

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...

The Anthropology of Cooking

David Sutton

David Sutton is Associate Professor of Anthropology at Southern Illinois University. He is the author of Memories Cast in Stone: The Relevance of the Past in Everyday Life and Remembrance of Repasts: An Anthropology of Food and Memory. Both are published by Berg. Author affiliation details are correct at time of print publication.

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The Handbook of Food and Anthropology

Bloomsbury Academic, 2016

Book chapter

...Introduction There is little doubt that the study of food and food preparation can be traced back to the very beginnings of the discipline of modern anthropology, or even to the ancient anthropological reflections of Herodotus...

The Arts of Happiness: A Journey Through Impure Tastes

Luca Vercelloni

Luca Vercelloni is the CEO and Founder of Brandvoyant, Italy. Author affiliation details are correct at time of print publication.

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The Invention of Taste : A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art

Bloomsbury Academic, 2016

Book chapter

...The ideological primacy of the taste metaphor shaped how people felt and thought until well into the eighteenth century, when the social and cultural climate evolved through plenty of lively debate. One outcome was the divorce between what...

Cooking

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...The activity of cooking has come to occupy an increasingly ambiguous place in our use of language. Adrienne Lehrer (1969), for example, draws attention to three levels of generality of the word “cook.” The first implies the act...

Cruciferous and Green Leafy Vegetables

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Cruciferae (Brassicaceae), in the mustard family of the caper order (Capparales), are found on all continents except Antarctica. The cruciferae, so named because of the uniform, four-petaled flowers suggestive of a Greek cross...

Coconut

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...

Time

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Food, as matter and as meaning, is made in and through time. Food production is shaped by the turning and tilting of the earth in relation to the sun, itself the foundation of human experience of time in the cycles of days, seasons...

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...