Loading
Loading
Log In

Results

  • 1950-1959
Sort By:  1-10 of 22 (3 pages)
Results per page:
         

Magnesium

Theodore D. Mountokalakis

Theodore D. Mountokalakis

Search for publications

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...It’s astonishing how much you may see, in a thicker fog than that, if you onlytake the trouble to look for it.Magnesium is one of the most plentiful elements in nature and the fourth most abundant metal...

TV Dinner

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.

Search for publications

The Encyclopedia of American Food and Drink

Bloomsbury USA, 2013

Book chapter

...A meal of meat, poultry, or fish, together with vegetables and dessert, all precooked and packed on an aluminum plate, frozen, and sold in groceries and supermarkets. The meal has simply to be heated in the oven, and its self-contained...

Grasshopper Pie

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.

Search for publications

The Encyclopedia of American Food and Drink

Bloomsbury USA, 2013

Book chapter

...A dessert pie made with green crème de menthe cordial, gelatin, and whipped cream. It derives its name from the green color of the cordial. The pie is popular in the South, where it is customarily served with a cookie crust, and probably...

Subject P: Embodying Home Economics

Lindsay Kelley

Lindsay Kelley is a practising artist and Lecturer at UNSW Australia Art & Design. Author affiliation details are correct at time of print publication.

Search for publications

Bioart Kitchen : Art, Feminism and Technoscience

I.B. Tauris, 2016

Book chapter

...The oatmeal was […] mixed […] with the 95 gm. of cornstarch and added together with 40 gm. of butter fat and 5 gm. of salt to 440 gm. of hot water. This was cooked directly over the flame until a thick mush was obtained which was spread...

‘Milk Is Life’: Nutritional Interventions and Child Welfare: The Italian Case and Post-War International Aid

Silvia Inaudi

Silvia Inaudi

Search for publications

Proteins, Pathologies and Politics : Dietary Innovation and Disease from the Nineteenth Century

Bloomsbury Academic, 2019

Book chapter

...Several studies have shown the steady increase in the popularity of milk in the twentieth century as the ideal form of nourishment, notably in relation to the promotion of maternal and child health. In the interwar period, the spread...

The Mediterranean (Diets and Disease Prevention)

Marion Nestle

Marion Nestle

Search for publications

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The basic elements of healthful diets are well established (USDHHS 1988; National Research Council 1989; USDA/USDHHS 1995). They provide adequate amounts of energy and essential nutrients, reduce risks for diet-related chronic diseases...

Feeding the Revolution: Public Mess Halls and Coercive Commensality in Maoist China

James Watson

James Watson

Search for publications

The Handbook of Food and Anthropology

Bloomsbury Academic, 2016

Book chapter

...Discussions Feeding the Revolution: Public Mess Halls and Coercive Commensality in of food in China usually focus on high cuisine and delicacies associated with regional preferences. This essay deals with low...

Escoffier, Bocuse et (surtout) les autres . . .: Towards a History of Cooks in France in the Nineteenth and Twentieth Centuries

Alain Drouard

Alain Drouard

Search for publications

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

Berg, 2003

Book chapter

...Both historical and professional literature testify to the evidence that cooks are given little recognition in France. Pellaprat, 1942; Toussaint-Samat and Lair, 1989; Neirinck and Poulain, 1988...

Producing consumers: Gendering Italy through food advertisements

Diana Garvin

Diana Garvin

Search for publications

Representing Italy Through Food

Bloomsbury Academic, 2017

Book chapter

...Introduction Italian women historically manifested their power in the family through food. Carole Counihan notes that Italian women traditionally “attained and manifested” identity through...

Drinking Scorpions at Trader Vic’s: Polynesian Parties, Caribbean Rum, Chinese Cooks, and American Tourists

Daniel E. Bender

Daniel E. Bender

Search for publications

Culinary Nationalism in Asia

Bloomsbury Academic, 2019

Book chapter

...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...