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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.

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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.

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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.

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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...

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.

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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...

Introduction

Alexander Nützenadel

Alexander Nuetzenadel is Chair of European Economic and Social History at the Europa-Universität Viadrina Frankfurt (Oder). Author affiliation details are correct at time of print publication.

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and

Frank Trentmann

Frank Trentmann is Professor of Modern History at Birkbeck College, University of London, and Director of the Cultures of Consumption research programme, co-funded by the Economic and Social Research Council (ESRC) and the Arts and Humanities Research Council (AHRC). Author affiliation details are correct at time of print publication.

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Food and Globalization : Consumption, Markets and Politics in the Modern World

Berg, 2008

Book chapter

...Food and globalization are inseparable. Since ancient times long-distance trade has involved staple foods and luxury products such as wine, tea, coffee, rice, spices and dried fish. Securing greater access to food was a driving force behind...

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.

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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.

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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...

Ethnography of Food Activism

Valeria Siniscalchi

Valeria Siniscalchi is Associate Professor at the Ecole des Hautes Etudes en Sciences Sociales in Marseille, France. Author affiliation details are correct at time of print publication.

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Carole Counihan

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

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Food Activism : Agency, Democracy and Economy

Bloomsbury Academic, 2014

Book chapter

...Introduction The idea for this book was born during fieldwork. We met doing research on the same subject—the Slow Food movement—but along two different pathways, one focusing “from above” on the movement’s headquarters, the other...

Conclusion

Cristina Grasseni

Cristina Grasseni is a tenured Researcher at Bergamo University (Italy) and Visiting Scholar at the Anthropology Department of Harvard University, USA (2011-14). She was David & Roberta Logie Fellow and Harvard Film Study Center Fellow at the Radcliffe Institute for Advanced Study (2011/12). Amongst her recent books are: Developing Skill Developing Vision. Practices of Locality at the Food of the Alps (2009) and Skilled Visions. Between Apprenticeship and Standards (2007). Author affiliation details are correct at time of print publication.

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Beyond Alternative Food Networks : Italy’s Solidarity Purchase Groups

Bloomsbury Academic, 2013

Book chapter

...Diana, my elder gasista who once offered me cow liver, confessed during a GAS meeting: “You know, I go to the supermarket sometimes. There are a few things I need that I cannot procure through GAS. So I go, and I just buy those items. But I...

Space and Place

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Place, space, and food are interrelated. The material, social, and discursive relations that reproduce place are imbedded into the very stuff of food. Furthermore, because each place is unavoidably interconnected with other places...