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Memory

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

...The Proustian moment, where the taste of a particular food sparks off a series of powerful personal memories, has become a common trope in contemporary food studies. For Italian food writer Marcella Hazan, it is the smell of sardines...

Artisan

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

...According to the American Cheese Society, the word “artisan” (or “artisanal”) refers to goods that are produced primarily by hand, in small batches, with particular attention to the traditions of the cheesemaker’s art, using as little...

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...

Quality

Richard Milne

Richard Milne

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Quality © Angela Meah. Despite its historical and contemporary importance, quality remains one of the fuzziest terms associated with food. The quality of food is both an empirical...

Tradition

Angela Meah

Angela Meah

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...The recent proliferation of what David Sutton (2001: 126) calls “nostalgia cookbooks” is an indication of an increasing fascination with “traditional” methods of food production and cooking knowledge, skills, and practice in the United...

Food and Cultural Heritage: Preserving, Reinventing, and Exposing Food Cultures

Elisa Ascione

Elisa Ascione

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The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...Introduction Heritage denotes the accumulation of tangible and intangible goods that a society inherits from the past, preserves in the present, and passes on to the future (Di Giovine and Brulotte 2014, 1). More and more...

Artisanal Foods and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity and Reconnection

Harry G. West

Harry G. West is Professor of Anthropology, and Chair of the Food Studies Centre, at SOAS, University of London. 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

...Valuable feedback on a draft of this chapter was provided by members of the Nkumi writing workshop in the SOAS Food Studies Centre, including Jakob Klein, Elizabeth Hull, James Staples, Anne Murcott and Sami Zubaida. Anna Colquhoun assisted...

The Gastro-Topography and Built Heritage of Dublin, Ireland

Máirtín Mac Con Iomaire

Máirtín Mac Con Iomaire

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Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

...The word ‘topography’ derives from the Greek topos (place) and graphia (to write), and in Classical literature it was used to describe writing about a place or local history. This chapter discusses how place names can enlighten our...

People’s Genius and Creativity: Folklife Festival Foodways at a Living, Outdoor Museum

James I. Deutsch

James I. Deutsch

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

...When Ralph Rinzler and James Morris produced the first Festival of American Folklife (FAF) in July 1967, they deliberately sought to expand the scope and repertoire of existing folk festivals in the United States. The FAF’s predecessors...

Bringing It All Back Home: Reconnecting the Country and the City through Heritage Food Tourism in the French Auvergne

Harry G. West

Harry G. West is Professor of Anthropology, and Chair of the Food Studies Centre, at SOAS, University of London. Author affiliation details are correct at time of print publication.

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Food Between the Country and the City : Ethnographies of a Changing Global Foodscape

Bloomsbury Academic, 2013

Book chapter

...Soon after I came to know Alphonse Bellonte—who, along with numerous members of his family, lives and produces Saint-Nectaire cheese in the hamlet of Farges (located in the commune of Saint-Nectaire, in the department of Puy-de-Dôme...