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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.

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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...

Back of the House

John F. Mariani

John Mariani began his career as a journalist at New York magazine in 1973. Since then, he has become one of America’s premier food writers. He is a columnist for Esquire and Bloomberg News, was nominated three times for the James Beard Journalism Award, and is the author of several highly regarded books on food, including Mariani’s Coast-to-Coast Dining Guide, America Eats Out (winner of the IACP Julia Child Cookbook Award for reference), and, most recently, How Italian Food Conquered the World. He is also the author of The Dictionary of Italian Food and Drink and editor of Italian Cuisine: Basic Cooking Techniques, the primary Italian cooking textbook of the Culinary Institute of America. Author affiliation details are correct at time of print publication.

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The Encyclopedia of American Food and Drink

Bloomsbury USA, 2013

Book chapter

...Restaurant workers’ slang term meaning the kitchen or the kitchen staff itself...

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...

“You Are What Others Think You Eat”: Food, Identity, and Subjectivity in Zombie Protagonist Narratives

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

Bloomsbury Academic, 2017

Book chapter

...Few figures have evolved to meet the American appetite for monsters like the zombies that shuffle across the cultural landscape. While the shambling undead might seem to be one-dimensional, there is far more depth to them than first meets...

Conclusion: More than Beer and Skittles?

Tony Collins

Tony Collins is Professor of History in the International Centre for Sports History and Culture at De Montfort University. His previous books include Rugby’s Great Split, Rugby League in Twentieth Century Britain, and A Social History of English Rugby Union, each of which won the Aberdare prize for sports history book of the year. In 2009, his Social History of English Rugby Union was selected as a book of the year by the New Statesman, the Guardian and the Independent on Sunday. @collinstony Author affiliation details are correct at time of print publication.

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Wray Vamplew

Tony Collins is Research Fellow, International Centre for Sports History and Culture, De Montfort University. Wray Vamplew is Research Professor, University of Stirling. Author affiliation details are correct at time of print publication.

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Mud, Sweat and Beers : A Cultural History of Sport and Alcohol

Berg, 2002

Book chapter

...The seeming contradiction between the healthy lifestyle offered by participation in sport and the dangers to mind and body inherent in alcohol have led many to question the link between the two: is there an alternative to the symbiotic...

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...

Linguistic Leakiness or Really Dirty? Dirt in Social Theory

Dirt : New Geographies of Cleanliness and Contamination

I.B.Tauris, 2012

Book chapter

...In this chapter I consider several different conceptualizations of dirt and ‘dirty work’ and their place in social theory. I thank Terry Lovell and the editors of this volume for comments on an earlier draft. At first...

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.

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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...

Introduction

Raúl Matta

,

Raúl Matta is Senior Lecturer in Food Studies at Taylor’s University, Malaysia, and Principal Investigator affiliated to the University of Göttingen in the project FOOD2GATHER, funded by the European Commission. Author affiliation details are correct at time of print publication.

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Charles-Édouard de Suremain

Charles-Édouard de Suremain is Director of Investigation, UMR 208 PaLoc "Local Heritage, Environment & Globalization". Specialising in Anthropology, he is affiliated with both the Institute of Research for Development and the National Museum of Natural History (IRD/MNHN, Paris, France.) Author affiliation details are correct at time of print publication.

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Chantal Crenn

Chantal Crenn is Associate Professor (MCF-HDR) for Social Anthropology at the University of Bordeaux Montaigne, France. Author affiliation details are correct at time of print publication.

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Food Identities at Home and on the Move : Explorations at the Intersection of Food, Belonging and Dwelling

Bloomsbury Academic, 2020

Book chapter

...The idea of compiling this volume came up during the 13th SIEF (International Society for Ethnology and Folklore) Congress on the topic of Ways of Dwelling: Crisis – Craft – Creativity. The congress, held from the 26 to 30 March 2017...

Afterword

Carole Counihan

Carole Counihan is Professor Emerita of Anthropology, 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...