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Turkeys

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The process of capture, taming, and eventual domestication of most animals is a difficult and lengthy process, often consisting of a trial-and-error approach. One notable exception was the domestication of the North American wild...
...The desire to combine my American cultural and art history knowledge with another of my passions, cooking, came to me in the shower. In 2001, I was about ready to go on sabbatical and wanted a break from looking only at art. Because of my...
...IntroductionThe American South has a dynamic history and food culture that, in many ways, gives us a lens to read the history of foodways in the world. This unit, “Food in the American South,” is a eleven-module plan that could be used...

Tepary Beans: Native Americans

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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Beans : A History

Bloomsbury Academic, 2007

Book chapter

...The tepary bean (Phaseolus acutifolius) is one of the smallest and toughest of beans with remarkable resolve and stamina. It comes in both white and brown cultivated forms, but early in the century there were no fewer than forty-six...
...At the American Museum of Natural History (AMNH) in New York City, our mission is “to discover, interpret, and disseminate—through scientific research and education—knowledge about human cultures, the natural world, and the universe...

A Conversation with Ken Albala

Jeff Miller

Jeff Miller, Colorado State University. Author affiliation details are correct at time of print publication.

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Jonathan Deutsch

Jonathan Deutsch is professor and program director in the Department of Hospitality Management, Culinary Arts, and Food Science at Goodwin College, Drexel University, USA, Author affiliation details are correct at time of print publication.

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Food Studies : An Introduction to Research Methods

Bloomsbury Academic, 2009

Book chapter

...Ken Albala, Professor of History at the University of the Pacific, is the author of nine books including Eating Right in the Renaissance, The Banquet, and the award-winning Beans: A History. He is also the editor of three food series from...

Food Safety and Biotechnology

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The ready availability of safe, wholesome food is often taken for granted by citizens of modern societies. However, maintaining the safety of a large, diverse food supply is a challenging undertaking that requires coordinated effort at many...

Chefs at home? Masculinities on offer in celebrity chef cookbooks

Alexandra Rodney

,

Alexandra Rodney

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Josée Johnston

Josée Johnston is Associate Professor of Sociology at the University of Toronto, Canada. Her major substantive interest is the sociological study of food, which is a lens for investigating questions relating to consumer culture, gender, and inequality.  She is the co-author of Foodies (2nd edition, 2015) with Shyon Baumann, and has published articles in venues including American Journal of Sociology, Journal of Consumer Culture, Signs, Theory and Society, and Gender and Society. Author affiliation details are correct at time of print publication.

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Phillipa Chong

Phillipa Chong

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Food, Masculinities, and Home: Interdisciplinary Perspectives

Bloomsbury Academic, 2017

Book chapter

...Introduction Looking at food celebrities today, cooking in the domestic sphere seems to be open to gender fluidity. Both Anthony Bourdain and Nadia G. display tough rebelliousness and sexual innuendo on their cooking shows, while Alton...

Dietary Reconstruction As Seen in Coprolites

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The question of prehistoric dietary practices has become an important one. Coprolites (desiccated or mineralized feces) are a unique resource for analyzing prehistoric diet because their constituents are mainly the undigested...

Nutrition and Heart-Related Diseases

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...… When we have stuffedThese pipes and those conveyances of ourbloodWith wine and feeding …(Allbutt 1915: 239, citing Traube)Over the course of the twentieth century, cardiovascular disease (CVD) has become the leading cause...