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  • 2010-2019
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Taste Activism in Urban Sardinia, Italy

Carole Counihan

Carole Counihan is Professor Emerita of Anthropology, Millersville University, USA. Author affiliation details are correct at time of print publication.

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Making Taste Public : Ethnographies of Food and the Senses

Bloomsbury Academic, 2018

Book chapter

...Thanks to Jim Taggart, Susanne Højlund and Penny Van Esterik for their helpful comments on earlier drafts of this chapter. Thanks to Professor Gabriella Da Re and Professor Benedetto Meloni for invitations to be a visiting professor...

Balut: The Super Clickbait of the Internet

Margaret Magat

Margaret Magat is a Folklorist and Independent Scholar, USA. Author affiliation details are correct at time of print publication.

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Balut : Fertilized Eggs and the Making of Culinary Capital in the Filipino Diaspora

Bloomsbury Academic, 2019

Book chapter

...In 2018, the “Balut Challenge” is available to anyone willing to consume it. Typing the words “balut challenge” online produces videos ranging from thousands of views to 10 million clicks of alleged first-time consumers trying this cultural...

“Don’t try this at home”: Men on TV, women in the kitchen

Ellen Cox

Ellen Cox

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Food, Masculinities, and Home: Interdisciplinary Perspectives

Bloomsbury Academic, 2017

Book chapter

...Introduction There has been a flurry of interest in men’s cooking recently, both in popular culture and academic literature. The omission of women from Time’s 2013 “Gods of Food” issue brought to the public eye what scholars and culinary...

“Women have a gift for cooking”: Israeli male teachers’ view of domestic cookery

Liora Gvion

Liora Gvion

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Dorit Patkin

Dorit Patkin

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Food, Masculinities, and Home: Interdisciplinary Perspectives

Bloomsbury Academic, 2017

Book chapter

...Introduction This chapter explores why Israeli males who have opted for teaching as their second career and are married to careerist women who provide the bulk of the household income do not embrace home cooking in a traditionally...

Political Taste

Valeria Siniscalchi

Valeria Siniscalchi is Associate Professor at the Ecole des Hautes Etudes en Sciences Sociales in Marseille, France. Author affiliation details are correct at time of print publication.

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Making Taste Public : Ethnographies of Food and the Senses

Bloomsbury Academic, 2018

Book chapter

...After their final meeting of 2010, the national board members of Slow Food Italia were invited to dinner in the town of Alba, in the Piedmont region of Italy, near the movement’s international headquarters in Bra. From...

Conclusion: Italian food activism and global democracy

Carole Counihan

Carole Counihan is Professor Emerita of Anthropology, Millersville University, USA. Author affiliation details are correct at time of print publication.

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Italian Food Activism in Urban Sardinia : Place, Taste, and Community

Bloomsbury Academic, 2019

Book chapter

...This chapter evaluates the relevance of food activism in Cagliari to similar efforts around the globe. Three issues were central: place, taste, and community. This conclusion examines how these foci contribute to the overriding goal of food...

Obesity, Responsibility, and Situated Agency

Beth A. Dixon

Beth A. Dixon is Professor of Philosophy at State University of New York College, USA. Author affiliation details are correct at time of print publication.

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Food Justice and Narrative Ethics : Reading Stories for Ethical Awareness and Activism

Bloomsbury Academic, 2018

Book chapter

...“There is almost no accounting for personal responsibility. People should be (and I believe they are) capable of not consuming everything the market throws their way” (as quoted in Guthman 2011, 50). This quote invites us to take a closer...

The Canadian Cuisine Fallacy

Nicolas Fabien-Ouellet

Nicolas Fabien-Ouellet

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The Emergence of National Food : The Dynamics of Food and Nationalism

Bloomsbury Academic, 2019

Book chapter

...Introduction This chapter is a follow-up to my study about the cultural appropriation of poutine, which sparked a newsworthy controversy in 2017. Here, I investigate whether or not a pan-Canadian cuisine...

Making Dinner, Making Meaning: Cooking, Family, and the Self

Roblyn Rawlins

Roblyn Rawlins is Professor of Sociology at The College of New Rochelle, USA. Author affiliation details are correct at time of print publication.

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David Livert

David Livert is Associate Professor of Psychology at Pennsylvania State University, Lehigh Valley, USA. Author affiliation details are correct at time of print publication.

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Making Dinner : How American Home Cooks Produce and Make Meaning Out of the Evening Meal

Bloomsbury Academic, 2019

Book chapter

...This book is about the process of making dinner: the decisions, aspirations, emotions, and perceived outcomes experienced by home cooks as they prepare the evening meal. Home cooking is a complex, fluid, contingent process that includes...

The Politicization of Beef and Meat in Contemporary India: Protecting Animals and Alienating Minorities

Michaël Bruckert

Michaël Bruckert

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Culinary Nationalism in Asia

Bloomsbury Academic, 2019

Book chapter

...In September 2015 in Dadri, Uttar Pradesh (Map 3), a Muslim man named Mohammed Ikhlaq was beaten to death with sticks and bricks in his house by an angry Hindu mob over a rumor, spread by the local Hindu temple, that he had slaughtered...