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Innovation

Richard Lee

Richard Lee

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Innovation © Angela Meah. The ubiquity of innovation as a mantra for the betterment of economic and social conditions suggests that to innovate is to do great things. Being innovative with food,...

Introduction: Re-thinking Museums through Food (and Food through Museums)

Nina Levent

Nina Levent is the CEO of West & East Art Group, USA Author affiliation details are correct at time of print publication.

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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

...This book project started from a series of observations: visitors go to museums to look, learn and eat, and often they spend more time in the museum restaurant than in the gallery; museums are looking into their collections for food...

Cooking, Eating, Uploading: Digital Food Cultures

Deborah Lupton

Deborah Lupton

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The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...Introduction In the increasingly digitized societies of the Global North, food and eating practices are documented and portrayed in a multitude of ways. Digital technologies like search engines facilitate finding information about food...

Packaging

Maria Fuentes

Maria Fuentes

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Packaging © Angela Meah. Food packages are literally to be found everywhere, in supermarkets and convenience stores, in restaurants, in workplaces, and in the homes...

Work

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

...In much of the recent food studies literature an emphasis on identity, meaning, and consumption has led to a comparative neglect of the sheer hard work involved in growing, making, selling, and preparing food. While there are some excellent...

Local-Global

Richard Milne

Richard Milne

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Food is one of the most obvious avatars of the globalization of trade and culture. Historically, the majority of the food consumed by the bulk to the world’s population was “locally” produced and exchanged. The rarity of nonlocal produce...

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...

Labeling

Richard Milne

Richard Milne

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Labelling © Angela Meah. In North America, Europe, and beyond, debates about labels for nutritional content, country of origin, fair trade, food miles, expiry dates...

Mapping contemporary food anxieties

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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Anxious Appetites : Food and consumer culture

Bloomsbury Academic, 2015

Book chapter

...This chapter provides an overview of consumers’ reported anxieties about food, based on an analysis of social survey data from Eurobarometer (a representative sample of EU citizens). The chapter includes both a literal mapping of the data...

Death at the Drive-Thru: Fast Food Betrayal in Bad Taste and Poultrygeist

Cynthia J. Miller

Cynthia J. Miller is a Scholar-in-Residence at Emerson College, USA, and a cultural anthropologist specializing in popular culture and visual media. She serves on the board of the National Popular Culture/American Culture Association, and is Treasurer and Governing Board member of the International Association for Media and History, as well as Director of Communication for the Center for the Study of Film and History. She also serves on the editorial board of the Journal of Popular Television. She is the winner of the James Welsh Prize for lifetime achievement in adaptation studies and the Peter C. Rollins prize for a book-length work in popular culture. Author affiliation details are correct at time of print publication.

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

Bloomsbury Academic, 2017

Book chapter

...Mario Cortini and Philip Nutman, “Profile: Peter Jackson: Master of Bad Taste,” Gorezone 5 (January 1989): 20.In 1976, the first McDonald’s arrived in New Zealand, beginning a gradual shift in the nation’s food consumption emphasis from...