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Observational Methods in Food Studies Research: Ethnography and Narrative

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

...Don’t think, but look.Some of the most widely used methods in food studies research fall under the rubric of observational research. Qualitative observational research is an umbrella term for a large basket of methods used by qualitative...

Historical Methods In Food Studies Research

Jeff Miller

Jeff Miller, Colorado State University. Author affiliation details are correct at time of print publication.

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and

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.

Search for publications

Food Studies : An Introduction to Research Methods

Bloomsbury Academic, 2009

Book chapter

...A knowledge of history gives us a feeling for the possibility of change.Peter Novick (1988), in his book, That Noble Dream, a look at “objectivity” in historical research, relates the story of a politician who says that writing a clear...

Introduction

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...We began work on the Cambridge History and Culture of Food and Nutrition Project even as we were still reading the page proofs for The Cambridge World History of Human Disease, published in 1993. At some point in that effort we had begun...

Methodological and Definitional Issues in the Archaeology of Food

Commensality : From Everyday Food to Feast

Bloomsbury Academic, 2015

Book chapter

...The methodological challenge of food archaeology All archaeologists recognize that methodological factors determine the validity of archaeological interpretations of ancient foodways. If an excavator has not practiced...

Climatic Cycles and Behavioural Revolutions: The Emergence of Modern Humans and the Beginning of Farming

Food History: Critical and Primary Sources Volume 1 : Origins

Bloomsbury Academic, 2014

Book chapter

...Publication of a new volume on the beginnings of Old World farming (Harris 1996) has provided a compendium of current views on this critical inflection-point in human inhabitance of the world. Was it driven by climatic change, as Gordon...

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...

Muscovy Ducks

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Of the two species of domesticated anatines, the Muscovy duck (Cairina moschata) is larger, less vocal, and characterized by a fleshy protuberance on the head of the male. It is a duck of tropical American origin, whose wild ancestors...

Geese

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The common domestic geese are derived from two wild species, the greylag, Anser anser, and the swan goose, Anser cygnoides. The wild greylag is found seasonally throughout most of Eurasia and North Africa, although it is not known to breed...

Dogs

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The Dog as Human FoodThe difficulty that confronts one at the very beginning of a study of the dog as human food is the lack of convincing evidence relating to the use of dogs (Canis familiaris) as food by early humans. Most...

Africa South from the Sahara

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Describing the principal sources of food for the inhabitants of Africa south from the Sahara is a relatively easy task. Most diets are dominated by products made from a single staple crop, and there are not all that many of them. Maize...