Loading
Loading
Log In

Results

  • Culinary Arts
Sort By:  1-10 of 32 (4 pages)
Results per page:
         

Introduction

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

Search for publications
and

Lisa Cooperman

Lisa Cooperman

Search for publications

Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

...The most familiar and enduring example comparing architecture and cuisine hails from the nineteenth century and the magnificent edible fantasies of Marie-Antonin Carême, king of chefs and chef of kings. Carême is credited with having said...

Tasting, Feasting, Connecting, and Providing as Art Experience

Sara Stern

Sara Stern

Search for publications

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...

Last Course of the Volume

Nina Levent

Nina Levent is the CEO of West & East Art Group, USA Author affiliation details are correct at time of print publication.

Search for publications
and

Irina D. Mihalache

Irina D. Mihalache is Assistant Professor of Museum Studies at the University of Toronto, Canada Author affiliation details are correct at time of print publication.

Search for publications

Food and Museums

Bloomsbury Academic, 2016

Book chapter

...As a final treat for this volume, we would like to offer a triple course of experiences that denote important unfolding trends which are likely to impact museums’ interaction with food in the coming years. These trends combine arts...

The Art and Science of Plating

Charles Spence

Charles Spence

Search for publications

Food and Museums

Bloomsbury Academic, 2016

Book chapter

...Traditionally, decisions concerning the plating of the food in the restaurant were typically based on the intuitions of the chef, guided, if anything, by a series of rules of thumb perhaps vaguely remembered from cookery school (such as,...

Food and Art: Changing Perspectives on Food as a Creative Medium

Yael Raviv

Yael Raviv

Search for publications

The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...What can be more disarming than ice cream? Miwa Koizumi’s NY Ice Cream Flavors (2007–09) comprised a series of ice cream flavors based on dishes identified with certain ethnic groups and neighborhoods in New York City (like sour cream...

Kitchens

Angela Meah

Angela Meah

Search for publications

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Kitchens © Angela Meah. According to Terence Conran, “The kitchen mirrors more effectively than any other room in the house the great social changes that have taken place...

Chefs as Content Creators: Arzak Kitchen and elBulli Foundation

Nina Levent

Nina Levent is the CEO of West & East Art Group, USA Author affiliation details are correct at time of print publication.

Search for publications

Food and Museums

Bloomsbury Academic, 2016

Book chapter

...The material for this chapter was collected by the author during her site visits to Arzak restaurant and Laboratorio and elBulli Foundation in August and September of 2015. Elena Arzak The Arzak...

Introducing Food Studies

Willa Zhen

Willa Zhen is Professor of Liberal Arts and Food Studies at The Culinary Institute of America, USA. Author affiliation details are correct at time of print publication.

Search for publications

Food Studies : A Hands-On Guide

Bloomsbury Academic, 2019

Book chapter

...Introduction It was not too long ago that at dinner parties and other social events, people would ask me why I study food. After telling them about my work, I’d get a polite, knowing nod and half-smile suggesting I am both naïve and a bit...

Extending Expertise: Men in White at the Culinary Institute of America

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.

Search for publications

The Ethnic Restaurateur

Bloomsbury Academic, 2016

Book chapter

...Ethnic food is the shattered mirror of haute cuisine. To comprehend the disparate, fragmented domains of ethnic food, which has no center other than its difference from the consecrated cooking of professional experts, it is necessary...

Craftsmanship and Quality in Artisanal Cheesemaking

Heather Paxson

Heather Paxson

Search for publications

Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

...A few years ago, a wine shop opened in Cambridge, Massachusetts, featuring a cheese counter specializing in domestic artisanal wares. Walking into the shop one afternoon, I found the cheesemonger surrounded by co-workers seeking to learn...