Bloomsbury Food Library - Search Results
Loading

Results

  • Identity Close
Sort By:  1-10 of 276 (28 pages)
Results per page:
         

Introduction

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

Search for publications

Beans : A History

Bloomsbury Academic, 2007

Book chapter

...The world is but a hill of beans. Nearly every place on earth has its own native species and nearly every culture has depended on beans. For many people, they have made the difference between life and death. Beans are practically...

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....

Tepary Beans: Native Americans

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

Search for publications

Beans : A History

Bloomsbury Academic, 2007

Book chapter

...The tepary bean (Phaseolus acutifolius) is one of the smallest and toughest of beans with remarkable resolve and stamina. It comes in both white and brown cultivated forms, but early in the century there were no fewer than forty-six...

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.

Search for publications

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...

Afterword

Isabelle de Solier

Isabelle de Solier is a Postdoctoral Research Fellow at Victoria University, Australia. She has published on food in the European Journal of Cultural Studies, Continuum, and the edited collection Exposing Lifestyle Television, and is the editor of Food Cultures, a special issue of Cultural Studies Review. Author affiliation details are correct at time of print publication.

Search for publications

Food and the Self : Materializing Culture

Bloomsbury Academic, 2013

Book chapter

...We live in a world full of material things, from mobile phones and computers to homes and cars, clothes and food. This material world is intricately intertwined with our social world, with how we form our individual selves and our...

Diy Plant Milk: A Recipe-Manifesto and Method of Ethical Relations, Care, and Resistance

Making Milk : The Past, Present, and Future of Our Primary Food

Bloomsbury Academic, 2017

Book chapter

...This recipe-manifesto considers the political theology of milk as perfecting a relation: between mother and child, between sovereign state and lawful citizen, and between corporation and consumer. Insisting on the importance of milk...

Eating futures: Reflections and directions

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

...In the preceding chapters I have worked to interrogate how the embodied act of eating draws together human and non-human bodies, material objects and cultural knowledge – all of which I have treated as mediators – into networks...
...Introduction The understanding that preparing and consuming food is a social act has its antecedents in the anthropological work ofLevi-Strauss (1964, 1969) and Douglas (1972). Acknowledging and diverging from this work, the field of food...

Caring about food

Kate Cairns

Kate Cairns is Assistant Professor of Childhood Studies at Rutgers University-Camden, USA. Her research brings an interdisciplinary approach to the study of culture and inequality, with particular focus on childhood, gender, and consumption. Kate has published in venues such as Gender & Society, Theory and Society, Journal of Consumer Culture, Antipode, and Gender and Education. Her current research explores educational initiatives that seek to connect children to their food. Author affiliation details are correct at time of print publication.

Search for publications
and

Josée Johnston

Josée Johnston is Associate Professor of Sociology at the University of Toronto, Canada. Her major substantive interest is the sociological study of food, which is a lens for investigating questions relating to consumer culture, gender, and inequality.  She is the co-author of Foodies (2nd edition, 2015) with Shyon Baumann, and has published articles in venues including American Journal of Sociology, Journal of Consumer Culture, Signs, Theory and Society, and Gender and Society. Author affiliation details are correct at time of print publication.

Search for publications

Food and Femininity

Bloomsbury Academic, 2015

Book chapter

...We live in mercurial times when it comes to food. Consumers are swamped with information telling them to care more about what they eat—to “connect” with local farmers, to teach children where food comes from, and to stave off obesity...

All-Consuming Passions: Vampire Foodways in Contemporary Film and Television

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

Bloomsbury Academic, 2017

Book chapter

...In Our Vampires, Ourselves, feminist literary critic Nina Auerbach proposes that the titular mythical creatures have maintained their popularity throughout Anglo-American history because each new vampire reflects the times in which...