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  • 1960-1969
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Magnesium

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...

Domestic Computing

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.

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Bioart Kitchen : Art, Feminism and Technoscience

I.B. Tauris, 2016

Book chapter

...To prepare the soufflés, pour a quarter-cup of orange juice into a small bowl, sprinkle the gelatin over, and stir to dissolve. Set aside to let the gelatin soften. Prepare an ice bath in a large bowl. Pour the remaining orange...

Down the Alimentary Canal: Food, Digestion and Disgust

Nicola Humble

Nicola Humble is Professor of English at the University of Roehampton, UK. She is the author of award winning title Culinary Pleasures and Cake: A Global History, and also edited a widely cited edition of Mrs Beeton's Book of Household Management. Author affiliation details are correct at time of print publication.

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The Literature of Food : An Introduction from 1830 to Present

Bloomsbury Academic, 2020

Book chapter

...Throughout this book we have encountered moments where literary responses to food take us into the realm of disgust: Orwell’s account, in The Road to Wigan Pier, of the Brooker’s boarding-house-cum-tripe, shop, where the dank hole...

Space

Food Cultures of the World Encyclopedia Volume 3 : Asia and Oceania

© ABC-Clio Inc, 2011

Encyclopedia entry

...Overview Food is an essential component in human space exploration. If it had not proved possible to eat and digest in space, none of the longer-term space missions since the 1960s would have been achievable...

The Mediterranean (Diets and Disease Prevention)

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...

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.

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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...

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...

Transnational Food Migration and the Internalization of Food Consumption: Ethnic Cuisine in West Germany

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

Berg, 2008

Book chapter

...In the field of food, globalization has often been discussed as an internationalization of foods and food consumption habits. Besides quantitative and qualitative adaptations in food consumption it is, above all, the growing importance...
...This chapter analyzes several advertising campaigns launched by the Barilla Company in Italy between the early 1950s and the end of the 1960s. The copyright for all the images published in this article (which belong...

Julia Child and Revolution in the Kitchen

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

...Now it was time to give television a whirl. Accidental Queen of Small Screen Cuisine When conjuring up a historical (that is, pre–Food Network) lineup of television chefs, it is usually Julia Child’s name that first...