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  • 1980-1989
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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...

Food Court

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 space within a building, usually in a shopping mall, featuring a range of fast-food eateries and a sit-down area (1980...

Meals, Food Narratives, and Sentiments of Belonging in Past and Present

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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Food, Drink and Identity : Cooking, Eating and Drinking in Europe Since the Middle Ages

Berg, 2001

Book chapter

...A Starter: Some Meditations on Gastronomy Allow me to introduce the general theme of this book by referring to a moment of my personal history. In 1968, I was fifteen years old, I lived in Brussels and I was desperately seeking...

Dangers Lurking Everywhere: The Sex Offender as Pollution

Dirt : New Geographies of Cleanliness and Contamination

I.B.Tauris, 2012

Book chapter

...The national television talk show, ‘The View’, selected Coral Gables as one of the sexiest suburbs in America.The city of Coral Gables also enacted a law that restricts where people convicted of felony sex offences can live in the city...

Hygiene Aesthetics on London’s Gay Scene: The Stigma of AIDS

Dirt : New Geographies of Cleanliness and Contamination

I.B.Tauris, 2012

Book chapter

...In this chapter I explore how stereotypical notions of gay venues as corrupting spaces, primarily derived from cinema, were recycled in media representations of London’s gay scene in the 1980s. Although not specifically about ‘dirt...

The geography of silence: Food and tragedy in globalizing America

Bryant Simon

Bryant Simon is Professor of History at Temple University, USA Author affiliation details are correct at time of print publication.

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Food, Power, and Agency

Bloomsbury Academic, 2017

Book chapter

...Emmett Roe did not care if people whispered about his boxy crew cut or his rumpled jacket. He did not mind if they groused about the ramshackle appearance of his dingy and nearly windowless factory. He just wanted people to stay out of his...

New American Cuisine

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 phrase that developed in the early 1980s to describe foods made by American cooks with American ingredients but according to the principles of preparation, cooking, and presentation promulgated by the practitioners of France’s nouvelle...

Comfort 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

...Any food that a person considers to put him at ease, often as part of nostalgia for a favored childhood food. First in print in 1977. Often it is of a soft consistency, like mashed potatoes. In her book Comfort Food (1986), Sue Kreitzman...

Migrants, Tourists and the New Belizean Cuisine

Richard Wilk

Richard Wilk is Provost’s Professor of Anthropology and Director of Food Studies at Indiana University. His recent books include Home Cooking in the Global Village (2006) and Fast Food/Slow Food (2006). Author affiliation details are correct at time of print publication.

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Home Cooking in the Global Village : Caribbean Food from Buccaneers to Ecotourists

Berg, 2006

Book chapter

...From the Guidebooks:Belize is not known for its culinary achievements. In fact, its restaurants suffer a dismal reputation among travelers … Ritz (1994: 64). Ritz (1994: 64).No one goes to Belize for the food...

Cultural Capital and the Frugal Gourmet

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

...Money changes everything. Earning a Living At the bus stop on the morning after Reagan defeated Carter in the 1980 presidential election, my best friend and I shared precocious, melodramatic tears. Though at the age...