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Rye

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Rye As a GrassRye (Secale cereale L.) is closely related to the genus Triticum (which includes bread wheat, durum wheat, spelt, and the like) and has sometimes been included within that genus (Mansfeld 1986: 1447). In fact, it was possible...

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...

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...

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...

Mapping contemporary food anxieties

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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Anxious Appetites : Food and consumer culture

Bloomsbury Academic, 2015

Book chapter

...This chapter provides an overview of consumers’ reported anxieties about food, based on an analysis of social survey data from Eurobarometer (a representative sample of EU citizens). The chapter includes both a literal mapping of the data...

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...

Conclusion

Susan Rose

Susan Rose was Senior Research Fellow at Roehampton University, UK, and is now retired. She is the author of The Medieval Sea and Medieval Naval Warfare, 1000–1500. Author affiliation details are correct at time of print publication.

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The Wine Trade in Medieval Europe 1000–1500

Continuum, 2014

Book chapter

...In Greek and Roman times it can be argued that all high-volume trades were concerned solely with basic commodities, the very necessities of life; grain, olive oil, and in Mediterranean society, wine can plausibly be placed...
...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...

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...

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...