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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...

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...

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...

From Georgian Dinners to Dinner with Dickens: “Don’t Preserve the Historic Kitchen! Go Into the Historic Kitchen!”

Food and Museums

Bloomsbury Academic, 2016

Book chapter

...On Friday, March 31, 1972, something big was happening in Toronto: a late Georgian era house, built for Judge William Campbell and his wife Hannah Campbell in 1822, traveled one and a half kilometers, on dollies, to its new location...

Feasting on History in Toronto’s Fort York National Historic Site

Irina D. Mihalache

Irina D. Mihalache is Assistant Professor of Museum Studies at the University of Toronto, Canada Author affiliation details are correct at time of print publication.

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

...Elizabeth Baird is author of more than 20 cookbooks, former food editor at Canadian Living and Volunteer Historic Cook with the Fort York Foodways Programme; Rosemary Kovac is Volunteer Historic Cook with the Fort York Foodways Programme...

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...

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...

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...

Jewish Foods at the Turn of the Twenty-First Century

Joëlle Bahloul

Joëlle Bahloul

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The Handbook of Food and Anthropology

Bloomsbury Academic, 2016

Book chapter

...As the lifeblood of daily material life and of the socialization of the body, food occupies a crucial place in the Judaic religious system and, as a result, in the experience of Jews in history...