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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...
...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...

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...

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...

Catering to the Cult of Ishtar: Blood Feast

Rob Weiner

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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...

Introduction: Matters of Taste: The Politics of Food and Identity in Mexican Cuisines

Steffan Igor Ayora-Diaz

Steffen Igor Ayora-Diaz is Professor of Anthropology at the Universidad Autonoma de Yucatan, Mexico. He was formerly President of the Society for Latin American and Caribbean Anthropology. He is author of Foodscapes, Foodfields and Idenitities in Yucatan (2012), and editor of Cooking Technology (2016). Author affiliation details are correct at time of print publication.

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Taste, Politics, and Identities in Mexican Food

Bloomsbury Academic, 2019

Book chapter

...From flavor to taste When Jean Anthelme Brillat-Savarin published The Physiology of Taste in the early nineteenth century, he had a more complex vision of the sources of taste than the one developed later during...

Postface: Is there Mexican Food? Taste and the Politics of Cultural Identity

Richard Wilk

Richard Wilk is Provost’s Professor of Anthropology and Director of Food Studies at Indiana University. His recent books include Home Cooking in the Global Village (2006) and Fast Food/Slow Food (2006). Author affiliation details are correct at time of print publication.

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Taste, Politics, and Identities in Mexican Food

Bloomsbury Academic, 2019

Book chapter

...Authenticity The chapters in this collection make it clear that there is no such thing as “Mexican food,” given a long and complex history; the dramatic environmental, cultural, and culinary diversity of the country; and the vast...

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...