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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.

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Lisa Cooperman

Lisa Cooperman

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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...

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.

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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.

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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

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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

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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...

Tasting, Feasting, Connecting, and Providing as Art Experience

Sara Stern

Sara Stern

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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...

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.

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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...

Kitchens

Angela Meah

Angela Meah

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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...

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 Possibility of an Authentic American Cuisine: Catherine’s Corn Pasta

Tom Hudgens

Tom Hudgens

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Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

...The process Peel about ten heads of garlic, cut each clove in half and pry out the bitter little green sprout. You must not smash the cloves of garlic, or they will oxidize and taste old. Cover and place...

Food and Objecthood: Food, Museums, and Anti-Theatricality

Edward Whittall

Edward Whittall

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

...In a New York Times opinion piece, cultural critic William Deresiewicz argues that despite its cultural prominence, “food, for all that, is not art. Both begin by addressing the senses, but that is where food stops [. . .] Food is highly...