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Proteins

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The word “protein” was coined by Jöns Jakob Berzelius in 1838. For the previous 150 years, however, there had been the concept of an “animal substance,” slight variants of which were thought to make up muscles, skin, and blood. In each form...

Uncertainty and continuity in hard times

Antonio Mattozzi

,

Antonio Mattozzi is an independent scholar who has collaborated with the history department at the University of Naples ‘Federico II’, Italy, as well as the Didactic Committee for the Institute of Campania for the Resistance, Italy. He is a former high school literature teacher whose family has made pizza in Naples for over 160 years. Author affiliation details are correct at time of print publication.

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Zachary Nowak

Zachary Nowak (translator and editor) is pursuing his doctorate in American Studies at Harvard University, USA. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in Perugia, Italy. Author affiliation details are correct at time of print publication.

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Donatella Mattozzi

Donatella Mattozzi

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Inventing the Pizzeria : A History of Pizza Making in Naples

Bloomsbury Academic, 2015

Book chapter

...Structural Difficulties As we have seen, one of the difficulties of living and working in Naples was real estate speculation. The fact that 400,000–500,000 people were forced to live in just a few square kilometers, and in an area...

Dismembered Texts, Dismembered Animals

Carol J. Adams

Carol J. Adams is an activist and author of The Pornography of Meat, Living Among Meat Eaters, and many other books challenging a sexist, meat-eating world. She is a sought-after speaker throughout North America and Europe, and has been invited to more than 100 campuses to show "The Sexual Politics of Meat Slide Show," which is always being updated to include contemporary cultural representations. Author affiliation details are correct at time of print publication.

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The Sexual Politics of Meat : A Feminist-Vegetarian Critical Theory

Bloomsbury Academic, 2015

Book chapter

...Documents originate among the powerful ones, the conquerors. History, therefore, is nothing but a compilation of the depositions made by assassins with respect to their victims and themselves.This I have consider’d: but tigers eat men...

Historic pizzerias

Antonio Mattozzi

,

Antonio Mattozzi is an independent scholar who has collaborated with the history department at the University of Naples ‘Federico II’, Italy, as well as the Didactic Committee for the Institute of Campania for the Resistance, Italy. He is a former high school literature teacher whose family has made pizza in Naples for over 160 years. Author affiliation details are correct at time of print publication.

Search for publications

Zachary Nowak

Zachary Nowak (translator and editor) is pursuing his doctorate in American Studies at Harvard University, USA. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in Perugia, Italy. Author affiliation details are correct at time of print publication.

Search for publications
and

Donatella Mattozzi

Donatella Mattozzi

Search for publications

Inventing the Pizzeria : A History of Pizza Making in Naples

Bloomsbury Academic, 2015

Book chapter

...There are only thee or four pizzerias that are referred to as “storiche” (historic) in Naples—in other words, the ones that go back to the beginning of the nineteenth century or even before and are still open today. If we add the few...

Drinking “The Good Life”

Alcohol : A Social and Cultural History

Berg, 2006

Book chapter

...“Australians are not a nation of Snobs like the English, or of extravagant boasters like the Americans, or of reckless profligates like the French”, Marcus Clarke wrote of his fellow-colonists in the later nineteenth century, “they...

Maize and Grace: History, Corn, and Africa’s New Landscapes, 1500–1999

Food History: Critical and Primary Sources Volume 3 : Global Contact and Early Industrialization

Bloomsbury Academic, 2014

Book chapter

...For comments on an earlier draft of this paper at the Yale University Colloquium on Agrarian Studies I am particularly grateful to Robert Harms, Enrique Meyer, Eric Worby, and Cassandra Moseley. Jean Hay and Sara Berry also read drafts...

Eating in the Open Air in England, 1830–1914

Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter

...‘Eating out’ may be defined as food consumed outside the household, either from necessity or from choice. The term usually evokes images of meals eaten in commercial establishments like hotels and restaurants, or in public institutions...

The distribution of pizzerias across the city

Antonio Mattozzi

,

Antonio Mattozzi is an independent scholar who has collaborated with the history department at the University of Naples ‘Federico II’, Italy, as well as the Didactic Committee for the Institute of Campania for the Resistance, Italy. He is a former high school literature teacher whose family has made pizza in Naples for over 160 years. Author affiliation details are correct at time of print publication.

Search for publications

Zachary Nowak

Zachary Nowak (translator and editor) is pursuing his doctorate in American Studies at Harvard University, USA. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in Perugia, Italy. Author affiliation details are correct at time of print publication.

Search for publications
and

Donatella Mattozzi

Donatella Mattozzi

Search for publications

Inventing the Pizzeria : A History of Pizza Making in Naples

Bloomsbury Academic, 2015

Book chapter

...Political and Urban Shake-Ups Starting from the 1807 list of pizzerias and maintaining the original division of the city into neighborhoods, we can now try to determine what the distribution of pizzerias was in the urban...

Censuses and statistics: Pizzaioli in their social context

Antonio Mattozzi

,

Antonio Mattozzi is an independent scholar who has collaborated with the history department at the University of Naples ‘Federico II’, Italy, as well as the Didactic Committee for the Institute of Campania for the Resistance, Italy. He is a former high school literature teacher whose family has made pizza in Naples for over 160 years. Author affiliation details are correct at time of print publication.

Search for publications

Zachary Nowak

Zachary Nowak (translator and editor) is pursuing his doctorate in American Studies at Harvard University, USA. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in Perugia, Italy. Author affiliation details are correct at time of print publication.

Search for publications
and

Donatella Mattozzi

Donatella Mattozzi

Search for publications

Inventing the Pizzeria : A History of Pizza Making in Naples

Bloomsbury Academic, 2015

Book chapter

...The First Documents On August 12, 1799, among the other dispatches sent to the Head of Police from the Royal Secretary of Justice and Clemency, we find a request from a certain Gennaro Majello. Majello, writing in the third person...

Vaut ou ne vaut pas le détour

Marc Jacobs

Marc Jacobs, Director, Vlaams Centrum Volkscultuur, Brussels Author affiliation details are correct at time of print publication.

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Peter Scholliers

Peter Scholliers is Professor of Contemporary History at the Vrije Universiteit Brussel. He edited Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages (2001), and published Food Culture in Belgium. Author affiliation details are correct at time of print publication.

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Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter

...This book serves coarse bread eaten during harvesting in 1840, a cordial meal at a Berner inn in 1870, the robust food of a factory’s canteen in 1900, a sophisticated dinner at a three-star restaurant in 1950, as well as a hamburger...