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  • 1940-1949
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Conclusions

Rice and Beans : A Unique Dish in a Hundred Places

Berg, 2012

Book chapter

...Only a seemingly insatiable interest in the subject of food on the part of so many people could have given rise to a book like this one. It is not the same interest as that of the hungry. For a large fraction of global humanity, hunger...

Breakfast Club

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

...A business or social organization that holds regular meetings over breakfast, often with a featured speaker. Most clubs are either all male or all female and have between twenty and thirty members. The concept dates back to at least...

Stories on the food-begging Roma

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

Bloomsbury Academic, 2020

Book chapter

...Introduction How were a pre-modern peasant culture’s perceptions of home, sense of belonging and cultural expectations expressed in oral tradition? What kind of boundary maintenance and crossings existed between the peasants...

Tex-Mex

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

...A combination of “Texan” and “Mexican,” first printed in 1945, that refers both to a Texan of Mexican heritage and to an adaptation of Mexican dishes by Texas cooks. It is difficult to be precise as to what distinguishes Tex-Mex from true...

On the Rocks

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

...A term to describe a beverage served with ice cubes. The phrase has become common usage in the post–World War II era, dating in print to 1949...
...It was a typical tourist’s day in 1959 with a bit of local color (a visit to a nearby school), a shopping outing, and a lingering lunch. Nina Khrushchev was visiting with her husband, the Soviet premier Nikita Khrushchev...

Starvation Science: From Colonies to Metropole

Food and Globalization : Consumption, Markets and Politics in the Modern World

Berg, 2008

Book chapter

...‘With the advent of the Second World War’, the English nutrition expert Frederick Prescott recalled in 1947, ‘clinicians in Europe were able to study deficiency disease first hand without having to go to tropical countries...

Food and Nationalism in an Independent Ghana

The Emergence of National Food : The Dynamics of Food and Nationalism

Bloomsbury Academic, 2019

Book chapter

...Introduction The modern nation of Ghana in West Africa was conceived in a food fight. In January 1948, the Ga Chief Nii Kwabena Bonne III organized a campaign to boycott European alimentary and textile goods. The Ga, part of the Ga–Dangme...

The Challenge of Abundance: Italy 1945–1960

Carol Helstosky

Carol F. Helstosky is Assistant Professor of European History at the University of Denver. Author affiliation details are correct at time of print publication.

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Garlic and Oil : Politics and Food in Italy

Berg, 2004

Book chapter

...The Second World War may have exposed all the shortcomings of the fascist regime, but the pressing needs of reconstruction left little time or resources for delving into past mistakes. The Alto Commissariato dell’Alimentazione (High...

La Cuisine and Canned Soup: Dione Lucas vs. Convenience

Kathleen Collins

Kathleen Collins is an experienced author and researcher who has studied and written about television, media history, popular culture and food. Her work has appeared in the magazines Working Woman and Bitch: Feminist Response to Pop Culture and in the anthology Secrets & Confidences: The Complicated Truth About Women’s Friendships (Seal Press: 2004). She has also written encyclopedia entries on a variety of media history topics. She has a Master’s degree in journalism with a specialization in cultural reporting and criticism from New York University and a Master’s degree in library science from Long Island University. For the past ten years, she has worked as an editorial researcher for a variety of publications including Glamour and Ladies’ Home Journal. She is now a librarian and lives in Manhattan. Author affiliation details are correct at time of print publication.

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Watching What We Eat : The Evolution of Television Cooking Shows

Continuum, 2009

Book chapter

...Canned soups can be magnificent, the lowly meatball wildly exciting, and old-fashioned corned beef hash an emotional experience.There is a tendency to whisk in and out of the kitchen, to be lured by dishes that can be made most quickly...