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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.”...

Beans, Peas, and Lentils

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The NamesOn Sunday, November 4, 1492, three weeks after his first landing in the New World,Christopher Columbus saw lands planted with “faxones and fabas very diverse and different from ours [those of Spain] and two days afterward...

Catering to the Cult of Ishtar: Blood Feast

Rob Weiner

and

A. Bowdoin Van Riper

A. Bowdoin Van Riper is a historian who specializes in depictions of science and technology in popular culture. He is Web Coordinator for the Center for the Study of Film and History and an archivist for the Martha’s Vineyard Museum. Van Riper’s publications include Imagining Flight: Aviation in Popular Culture (2003), and A Biographical Encyclopedia of Scientists and Inventors in American Film and Television (2011). Author affiliation details are correct at time of print publication.

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What’s Eating You? : Food and Horror on Screen

Bloomsbury Academic, 2017

Book chapter

...Herschell Gordon Lewis’s low-budget film Blood Feast (1963) weaves together gore, sexuality, and the lore of the “Egyptian” goddess Ishtar to create a cult commentary on madness, obsession, and extremes. Considered by many to be the first...
...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...

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 turkey...

“Bread from Heaven, Bread from the Earth”

Writing Food History : A Global Perspective

Berg, 2013

Book chapter

...Over the last thirty years, Jewish studies scholars have turned increasing attention to food and meals in Jewish culture. These studies fall more or less into two different camps: (1) text-centered studies that focus on the authors...

The “do-diet”:

Kate Cairns

Kate Cairns is Assistant Professor of Childhood Studies at Rutgers University-Camden, USA. Her research brings an interdisciplinary approach to the study of culture and inequality, with particular focus on childhood, gender, and consumption. Kate has published in venues such as Gender & Society, Theory and Society, Journal of Consumer Culture, Antipode, and Gender and Education. Her current research explores educational initiatives that seek to connect children to their food. Author affiliation details are correct at time of print publication.

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and

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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Food and Femininity

Bloomsbury Academic, 2015

Book chapter

...For Lisa, health is all about “balance.” In addition to providing a nutritionally “balanced diet” when feeding herself and her family, Lisa also strives toward balance in her relationship to health ideals and does not fret over...

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

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...

“What diet can do”: Running and eating right in 1970s America

Jürgen Martschukat

Jürgen Martschukat is Professor of History at Erfurt University, Germany Author affiliation details are correct at time of print publication.

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Food, Power, and Agency

Bloomsbury Academic, 2017

Book chapter

...Everyone who is born holds dual citizenship, in the kingdom of the well and in the kingdom of the sick. Although we all prefer to use only the good passport, sooner or later each of us is obliged, at least for a spell, to identify ourselves...