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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,...

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...

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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and

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...

Values

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

...Values © Angela Meah. “Value” is a deeply ambivalent word, referring simultaneously to the price of goods (their market value) and to the things we value or hold dear that are often considered...

Advertising

Qian Gong

Qian Gong

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Advertising © Angela Meah. Advertising as a business practice is crucial to the modern industrial world. While...

Governance

Richard Lee

Richard Lee

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Governance is frequently distinguished from government, the latter referring to the power and rule of the state, the former to the regulatory role of various state and nonstate mechanisms (see, for example, Jessop 1995; Stoker 1998...

Introduction: The Travels and Tendencies of Wine

David Inglis

David Inglis is Professor of Sociology at the University of Helsinki, Finland. Author affiliation details are correct at time of print publication.

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and

Anna-Mari Almila

Anna-Mari Almila is Research Fellow at the University of the Arts London, UK. Author affiliation details are correct at time of print publication.

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The Globalization of Wine

Bloomsbury Academic, 2019

Book chapter

...We walk into a shop that sells wine, located in a city somewhere in north-western Europe. We scan the shelves, which contain wines that have travelled to this country from all over the world. They range from well-known regions like Burgundy...