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Last Course of the Volume

Nina Levent

Nina Levent is the CEO of West & East Art Group, USA Author affiliation details are correct at time of print publication.

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Irina D. Mihalache

Irina D. Mihalache is Assistant Professor of Museum Studies at the University of Toronto, Canada Author affiliation details are correct at time of print publication.

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

...As a final treat for this volume, we would like to offer a triple course of experiences that denote important unfolding trends which are likely to impact museums’ interaction with food in the coming years. These trends combine arts...

Diy Plant Milk: A Recipe-Manifesto and Method of Ethical Relations, Care, and Resistance

Making Milk : The Past, Present, and Future of Our Primary Food

Bloomsbury Academic, 2017

Book chapter

...This recipe-manifesto considers the political theology of milk as perfecting a relation: between mother and child, between sovereign state and lawful citizen, and between corporation and consumer. Insisting on the importance of milk...

Feasting on History in Toronto’s Fort York National Historic Site

Irina D. Mihalache

Irina D. Mihalache is Assistant Professor of Museum Studies at the University of Toronto, Canada Author affiliation details are correct at time of print publication.

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

...Elizabeth Baird is author of more than 20 cookbooks, former food editor at Canadian Living and Volunteer Historic Cook with the Fort York Foodways Programme; Rosemary Kovac is Volunteer Historic Cook with the Fort York Foodways Programme...
...Cod has a very interesting place in the history of Bilbao, with a very deep historical association with the city’s culture. This fish is the basis of an important series of recipes that define the personality of the city. During Lent, fish...

Introduction: Re-thinking Museums through Food (and Food through Museums)

Nina Levent

Nina Levent is the CEO of West & East Art Group, USA Author affiliation details are correct at time of print publication.

Search for publications
and

Irina D. Mihalache

Irina D. Mihalache is Assistant Professor of Museum Studies at the University of Toronto, Canada Author affiliation details are correct at time of print publication.

Search for publications

Food and Museums

Bloomsbury Academic, 2016

Book chapter

...This book project started from a series of observations: visitors go to museums to look, learn and eat, and often they spend more time in the museum restaurant than in the gallery; museums are looking into their collections for food...

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...

The ‘Perverse Strangeness of the Seasons’: 1816–17

David Gentilcore

David Gentilcore is Professor of Early Modern History at the University of Leicester, UK. He is the author of Pomodoro! (2010) and Medical Charlatanism in Early Modern Italy (2006). Author affiliation details are correct at time of print publication.

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Italy and the Potato: A History, 1550–2000

Continuum, 2012

Book chapter

...The crisis of 1816–17 is sometimes given as the time when Italians began to eat (and grow) the potato. Donatella Lippi , ‘Al tempo dei...

Black-Eyed Peas: Africa, Soul Food

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

...Vigna unguiculata, at least according to botanists, is a cousin to the Asian Vigna species. There is still disagreement about its exact origin either in West Africa or Ethiopia, but few still claim an Asiatic origin, which is why the name...

The Breakfast Book

The English Breakfast : The Biography of a National Meal with Recipes

Bloomsbury Academic, 2013

Book chapter

...Brimming with social aspiration, this earliest of the three cookbooks perfectly captures the spirit of gentrification behind the rise of the English Breakfast. French terms are much in evidence, and there is a definite preference...

The Taste of Colonialism

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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Home Cooking in the Global Village : Caribbean Food from Buccaneers to Ecotourists

Berg, 2006

Book chapter

...Nineteenth-century Belize saw both fundamental change from and remarkable continuities with earlier times. Everything changed, yet nothing changed at all. In 1800 Belize was an isolated territorial possession, with a tiny population...