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Continuity and Change in British Restaurants, 1951–2001: Evidence from the Good Food Guide

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

Berg, 2003

Book chapter

...Introducing the Good Food Guide Britain has a reputation for indifferent cuisine, which has been reflected in an undistinguished restaurant culture throughout most of the twentieth century. Perhaps the nadir...

Milk, Adulteration, Disgust: Making Legal Meaning

Making Milk : The Past, Present, and Future of Our Primary Food

Bloomsbury Academic, 2017

Book chapter

...The authors wish to thank the Manna Center for Food Safety and Security at Tel Aviv University for its generous support, as well as Tomer Shahal, Dan Largman, and Shai Oksenberg for their excellent research assistance and Zohar Kohavi...

Kitchen mishaps: Performances of masculine domesticity in American comedy films

Fabio Parasecoli

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008). Author affiliation details are correct at time of print publication.

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Food, Masculinities, and Home: Interdisciplinary Perspectives

Bloomsbury Academic, 2017

Book chapter

...Food has historically played a visible role in comedy films by offering opportunities for physical slapstick, interactions among characters, and embarrassing situations. Banana peels, pie in the face, and disgusting ingredients forced...

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...

Ending World Hunger: The Promise of Biotechnology and the Threat of Antiscience Zealotry

Food History: Critical and Primary Sources : Contemporary Transitions

Bloomsbury Academic, 2014

Book chapter

...During the 20th century, conventional breeding produced a vast number of varieties and hybrids that contributed immensely to higher grain yield, stability of harvests, and farm income. Despite the successes of the Green Revolution...

Reaching the Average Norwegian: The Pizza Superiora Film Project

Marianne Elisabeth Lien

Marianne E. Lien Associate Professor in Social Anthropology,University of Oslo. Author affiliation details are correct at time of print publication.

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Marketing and Modernity : An Ethnography of Marketing Practice

Berg, 1997

Book chapter

...The present chapter describes the creation of a TV commercial promoting pizza. This implies a shift from a case in which product development was heavily involved (Chapter 6), to a case that involves the production of advertising only....

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...
...Agony and Desire: Food Provisioning in Socialist and Postsocialist Europe Food provisioning and eating practices were central to the socialist projects in Eastern Europe...

Food Chains

The Handbook of Food Research

Bloomsbury Academic, 2013

Book chapter

...Introduction All food undergoes some kind of transformation before reaching the mouths of consumers. Sometimes this is minimal, such as a raw carrot harvested and scrubbed prior to eating. Sometimes...

Remembered Gifts, Forgotten Commodities?

David E. Sutton

David E. Sutton Assistant Professor of Anthropology, Southern Illinois University. Author affiliation details are correct at time of print publication.

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Food History: Critical and Primary Sources : Contemporary Transitions

Bloomsbury Academic, 2014

Book chapter

...In the last chapter I employed some current theories of ritual practice to bring together approaches to food and memory. In this chapter I begin with another classic anthropological topic: exchange. While exchanges of food have been...