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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...

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...

Fast Food

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

...Food that is cooked, dispensed, sold, and eaten quickly, first in print in 1960, usually at “fast food restaurants.” The term took on currency in the 1960s after expansion of multi-unit chains like McDonald’s, Pizza Hut, and Kentucky Fried...

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...

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...

Hibachi

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 Japanese brazier using charcoal as its burning medium. The name is Japanese for “fire bowl.” The hibachi became a faddish implement for cooking meats and fish in America in the 1960s. Ingredients are marinated in soy sauce and other...

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...

Food Stamp

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 federally funded program designed to provide nutritional assistance to the poor in America by giving them coupons that may be exchanged at grocery stores for food products. During the Depression, the federal government alleviated both...

Gatorade

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

...Trademark name for a sweet soft drink developed by Dr. Robert Cade at the University of Florida, in Gainesville, in 1965 to help athletes replenish fluids and minerals. It was so called because the university’s football team was nicknamed...

Schmear

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 Yiddish term for a daub or smear of a condiment, like cream cheese spread on a bagel or sandwich, dating in print to 1960. It is also used as a verb. See smear...