Bloomsbury Food Library - Search Results
Loading

Results

  • Globalization & Localization Close
Sort By:  1-10 of 149 (15 pages)
Results per page:
         

Local-Global

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Food is one of the most obvious avatars of the globalization of trade and culture. Historically, the majority of the food consumed by the bulk to the world’s population was “locally” produced and exchanged. The rarity of nonlocal produce...

Afterword

Carole Counihan

Carole Counihan is Professor Emerita of Anthropology at Millersville University, USA. Author affiliation details are correct at time of print publication.

Search for publications

Cooking Technology : Transformations in Culinary Practice in Mexico and Latin America

Bloomsbury Academic, 2015

Book chapter

...This volume takes a revealing trip through the kitchens, tools, and techniques of diverse mestizo and indigenous Latin Americans in Mexico, Guatemala, Venezuela, Peru, Colombia, Brazil, Cuba, Costa Rica, and the United States....

Death at the Drive-Thru: Fast Food Betrayal in Bad Taste and Poultrygeist

Cynthia J. Miller

Cynthia J. Miller is a Scholar-in-Residence at Emerson College, USA, and a cultural anthropologist specializing in popular culture and visual media. She serves on the board of the National Popular Culture/American Culture Association, and is Treasurer and Governing Board member of the International Association for Media and History, as well as Director of Communication for the Center for the Study of Film and History. She also serves on the editorial board of the Journal of Popular Television. She is the winner of the James Welsh Prize for lifetime achievement in adaptation studies and the Peter C. Rollins prize for a book-length work in popular culture. Author affiliation details are correct at time of print publication.

Search for publications

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

Bloomsbury Academic, 2017

Book chapter

...Mario Cortini and Philip Nutman, “Profile: Peter Jackson: Master of Bad Taste,” Gorezone 5 (January 1989): 20.In 1976, the first McDonald’s arrived in New Zealand, beginning a gradual shift in the nation’s food consumption emphasis from...

Provenance

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.

Search for publications

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Literally referring to place of origin (where things come from), “provenance” is derived from the French verb provenir. In everyday English usage, provenance is most often...

Introduction

Rachel E. Black

Rachel E. Black is assistant professor and coordinator of the Gastronomy Program at Boston University, USA. She edited Alcohol in Popular Culture: An Encyclopedia (Greenwood, 2011) and has a forthcoming monograph Porta Palazzo: Food, Place and Community at the market (University of Pennsylvania Press) that is an ethnographic study of an open-air market in Italy. Author affiliation details are correct at time of print publication.

Search for publications
and

Robert C. Ulin

Robert C. Ulin is Professor of Anthropology at Rochester Institute of Technology, USA where he also served for two years as Dean of the College of Liberal Arts. Prior to coming to RIT, Ulin served as Chair of Anthropology at Western Michigan University. He is the author of Vintages and Traditions and numerous articles on the anthropology of wine. He is also well known for his work on hermeneutics, critical theory and historical anthropology. Author affiliation details are correct at time of print publication.

Search for publications

Wine and Culture : Vineyard To Glass

Bloomsbury Academic, 2013

Book chapter

...Wine has long been and continues to be an important commodity that generates significant interest because of its commercial, symbolic, cultural, and aesthetic value. On the academic side, historians, geographers, and economists continue...

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.

Search for publications

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...

Conclusions

Jane Fajans

Jane Fajans is an Associate Professor at Cornell University, USA. She is the author of They Make Themselves: Work and Play among the Baining of Papua New Guinea and editor of Exchanging Products: Producing Exchange, Oceania Monograph 43. Author affiliation details are correct at time of print publication.

Search for publications

Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

...Brazil as a Nation Riding buses across Brazil, one sees the landscape outside the window often transforming dramatically. The houses and stores, roadside stands, and goods for sale all change form as the landscape and climate alter....

Slow Living in the Global Everyday

Wendy Parkins

Wendy Parkins is Senior Lecturer in the Department of English, University of Otago, New Zealand. She is the editor of Fashioning the Body Politic: Dress, Gender, Citizenship. Author affiliation details are correct at time of print publication.

Search for publications
and

Geoffrey Craig

Geoffrey Craig is Professor of Journalism an Director of Research at the University of Kent, UK. He is the author of The Media, Politics and Public Life. Author affiliation details are correct at time of print publication.

Search for publications

Slow Living

Berg, 2006

Book chapter

...A revolution takes place when and only when … people can no longer lead their everyday lives.A new relationship between the individual, the local and the global is emerging, and it is here, not in the public realm of governance...

Starter

David Beriss

David Beriss is Associate Professor of Anthropology at the University of New Orleans and author of Black Skins, French Voices: Caribbean Ethnicity and Activism in Urban France. Author affiliation details are correct at time of print publication.

Search for publications
and

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.

Search for publications

The Restaurants Book : Ethnographies of Where We Eat

Berg, 2007

Book chapter

...Restaurants Matter The idea for this book began with the observation that many of the most interesting aspects of social and cultural life in our contemporary world are featured in restaurants. Restaurants bring together nearly all...

Eating away from home: Displaced and (re)rooted bodies

Emma-Jayne Abbots

Emma-Jayne Abbots is Senior Lecturer in Anthropology at the University of Wales Trinity Saint David, UK and Research Associate at the SOAS Food Studies Centre, UK. Author affiliation details are correct at time of print publication.

Search for publications

The Agency of Eating : Mediation, Food and the Body

Bloomsbury Academic, 2017

Book chapter

...Introduction In this chapter, I explore the multiple ways in which migrants construct their personhood, senses of belonging and social relations by eating both food ‘from home’ and the unfamiliar, and sometimes risky, foods they encounter...