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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...

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...

Famine

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Despite swelling populations around much of the globe, the enormous expansion of agricultural productivity, the rapid development of transport facilities, and the establishment of globally interlinked market networks have made...

Terroir and Locality

Robert C. Ulin

Robert C. Ulin is Professor of Anthropology at Rochester Institute of Technology, USA where he also served for two years as Dean of the College of Liberal Arts. Prior to coming to RIT, Ulin served as Chair of Anthropology at Western Michigan University. He is the author of Vintages and Traditions and numerous articles on the anthropology of wine. He is also well known for his work on hermeneutics, critical theory and historical anthropology. Author affiliation details are correct at time of print publication.

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Wine and Culture : Vineyard To Glass

Bloomsbury Academic, 2013

Book chapter

...Introduction Wine historians, geographers, and contemporary wine writers have tended to employ the concept of terroir so as to unwittingly conceal and marginalize the historicity of social relations upon which the production...

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...

History of a Project

Eduardo P. Archetti

,

Eduardo P. Archetti was Professor of Social Anthropology, University of Oslo Author affiliation details are correct at time of print publication.

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Valentina Napolitano

Valentina Napolitano

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Peter Worsley

Peter Worsley

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Guinea-pigs : Food, Symbol and Conflict of Knowledge in Ecuador

Berg, 2001

Book chapter

...This book is the result of an investigation and evaluation carried out for the Ministry of Agriculture and Animal Husbandry. This work was carried out between September and November of 1983. I was responsible for coordinating...

Environmental Issues in Agriculture: Farming Systems and Ecosystem Services

The Handbook of Food Research

Bloomsbury Academic, 2013

Book chapter

...Introduction In an influential essay establishing environmental history as a central perspective within contemporary historiography Donald Worster sets out three...

French Bread and Algerian Wine: Conflicting Identities in French Algeria

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

Berg, 2001

Book chapter

...When France started to occupy Algeria in the 1830s, it brought a food tradition that was alien to the local cuisine. The food habits of the Christian and Jewish colonists conflicted with Islamic dietary laws. Algerians objected to pork...

Fatsploitation

Fat : Culture and Materiality

Bloomsbury Academic, 2014

Book chapter

...Celebrities have been performing the materiality of weight gain and weight loss in the media for years. From Lynn Redgrave in the 1980s to Jennifer Hudson today, actors have performed weight gain and loss for the camera, frequently spinning...