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Afterword: Italy represented

Peter Naccarato

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Peter Naccarato is Professor of English and Chair of the Humanities Division at Marymount Manhattan College, USA. Author affiliation details are correct at time of print publication.

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Zachary Nowak

Zachary Nowak (translator and editor) is pursuing his doctorate in American Studies at Harvard University, USA. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in Perugia, Italy. Author affiliation details are correct at time of print publication.

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Elgin Eckert

Representing Italy Through Food

Bloomsbury Academic, 2017

Book chapter

...It is perhaps hardly surprising that three of the fourteen chapters in this volume discuss Italian pasta sauces. Sauce’s fluidity highlights the malleability of the meanings of Italian food, but this representational malleability...
...Cod has a very interesting place in the history of Bilbao, with a very deep historical association with the city’s culture. This fish is the basis of an important series of recipes that define the personality of the city. During Lent, fish...

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...

The Success of a Metaphor

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 figurative use of the term “taste” to refer to the human faculty for discerning between what is beautiful and what is ugly is a relatively recent cultural acquisition. It implies being in possession of measure, refinement and skill (in...

Rye

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Rye As a Grass...

Northern Europe – Germany and Surrounding Regions

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The majority of foods found in modern northern Europe – which includes the lands around the North Sea and the Baltic Sea and those of northern Alpine region – are not indigenous to the area. It is here, however, that one of the most stable...

Setting the Scene before 1500

Joan Thirsk

Joan Thirsk was the UK’s leading historian of agriculture. She was the author of Alternative Agriculture: A History. Author affiliation details are correct at time of print publication.

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Food in Early Modern England : Phases, Fads, Fashions 1500–1760

Hambledon Continuum, 2014

Book chapter

...Since mankind has to eat to survive, our food history goes back thousands of years to an age before any record was written down. Selecting, preparing and cooking food were skills passed on by word of mouth and by practical example. We learn...

A Hunger for Dead Cakes: Visions of Abjection, Scapegoating, and the Sin-Eater

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

Bloomsbury Academic, 2017

Book chapter

...Kinds of horror come and go, something like cuisines. These changes present an opportunity to ask questions about the cultural condition of a moment. Why, for example, would a particular culture seem fascinated by vampires in one moment...

A Conversation with Ken Albala

Jeff Miller

Jeff Miller, Colorado State University. Author affiliation details are correct at time of print publication.

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Jonathan Deutsch

Jonathan Deutsch is professor and program director in the Department of Hospitality Management, Culinary Arts, and Food Science at Goodwin College, Drexel University, USA, Author affiliation details are correct at time of print publication.

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Food Studies : An Introduction to Research Methods

Bloomsbury Academic, 2009

Book chapter

...Ken Albala, Professor of History at the University of the Pacific, is the author of nine books including Eating Right in the Renaissance, The Banquet, and the award-winning Beans: A History. He is also the editor of three food series from...

Analyses and Conclusions

Francesca Ciancimino Howell

Francesca Ciancimino Howell is Adjunct Faculty in Resilient/Environmental Leadership at Naropa University, Colorado, USA Author affiliation details are correct at time of print publication.

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Food, Festival and Religion : Materiality and Place in Italy

Bloomsbury Academic, 2018

Book chapter

...The textual accounts in Chapters 3, 4 and 5 have laid the groundwork for the analyses presented in this chapter. The festivals were selected due to their distinctive qualities of performing place and place-based traditions, as well as,...