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...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...

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.”...

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...

Cooking at Home: The Cultural Construction of American “Home Cooking” in Popular Discourse

The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...A middle-class married white woman puts a chicken in the oven. A Mexican immigrant heats up a microwave tofu burrito. A Vietnamese American and his Chinese American husband measure fish sauce for a pot of pho. An African American woman...

Temperate and Arctic North America to 1492

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...In writing about the history of food and drink...

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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and

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...

Tight Spaces and Salsa-stained Aprons

The Restaurants Book : Ethnographies of Where We Eat

Berg, 2007

Book chapter

...When you go to a restaurant for the first time, you have to figure out the rules of the space and how things are done. You must quickly decipher clues to the mood and ambience from the decorations and lighting to the behavior...

Beans, Peas, and Lentils

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The Names On Sunday, November 4, 1492, three weeks after his first landing...

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...