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Fresh

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Words like “fresh” and “natural” are deployed in food marketing and similar contexts in an almost uniformly positive way. They are examples of the kind of “warmly persuasive” terms (like “community”) that never seem to be used unfavorably...

Introduction

Proteins, Pathologies and Politics : Dietary Innovation and Disease from the Nineteenth Century

Bloomsbury Academic, 2019

Book chapter

...If the 1980s may have been the high point of food additives – with Coca-Cola able to double the sales of ‘Tab’ in test markets by fortifying the fizzy diet drink with calcium...

Afterword

Carole Counihan

Carole Counihan is Professor Emerita of Anthropology, Millersville University, USA. Author affiliation details are correct at time of print publication.

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Cooking Technology : Transformations in Culinary Practice in Mexico and Latin America

Bloomsbury Academic, 2015

Book chapter

...This volume takes a revealing trip through the kitchens, tools, and techniques of diverse mestizo and indigenous Latin Americans in Mexico, Guatemala, Venezuela, Peru, Colombia, Brazil, Cuba, Costa Rica, and the United States...

Cooking, Eating, Uploading: Digital Food Cultures

The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...Introduction In the increasingly digitized societies of the Global North, food and eating practices are documented and portrayed in a multitude of ways. Digital technologies like search engines facilitate finding information about food...

Soil Theories: Relational, Decolonial, Inhuman

Manuel Tironi

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Manuel Tironi is Associate Professor in the Department of Sociology and Anthropology, Pontificia Universidad Catolica de Chile, Chile. Author affiliation details are correct at time of print publication.

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Matthew Kearnes

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Matthew Kearnes is Associate Professor and ARC Future Fellow in the School of Humanities and Languages, University of New South Wales, Australia. Author affiliation details are correct at time of print publication.

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Anna Krzywoszynska

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Anna Krzywoszynska is Leverhulme Early Career Research Fellow, University of Sheffield, UK. Author affiliation details are correct at time of print publication.

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Céline Granjou

Céline Granjou is Associate Professor at the National Institute of Science and Technology in Environment and Agriculture (IRSTEA), University of Grenoble-Alps, France. Author affiliation details are correct at time of print publication.

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and

Juan Francisco Salazar

Juan Francisco Salazar is Associate Professor in the School of Humanities and Communication Arts at Western Sydney University, Australia. Author affiliation details are correct at time of print publication.

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Thinking with Soils : Material Politics and Social Theory

Bloomsbury Academic, 2020

Book chapter

...Introduction In the southern suburbs of Sydney, Australia, the rather curiously named garden supplier Soil ’n Stuff sells soil, gravel, and building supplies to gardeners, landscape designers, and builders. Soil arrives here, and is sold...

Skill

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...A skill, writes sociologist Richard Sennett (2008: 37–38), is something that is developed through trained practice and is embedded in routine. It is something that is often characterized by lengthy periods of apprenticeship, discipline...

Food, Design, and Innovation: From Professional Specialization to Citizen Involvement

Fabio Parasecoli

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008). Author affiliation details are correct at time of print publication.

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The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...In the past two decades, as large portions of humanity still struggle to secure enough to eat on a daily basis, in postindustrial societies, food has become a highly contested site for the formation of individual and collective identities...

Why Digital Food?

Tania Lewis

Tania Lewis is Deputy Dean of Research and Innovation and an Associate Professor in the School of Media and Communication at RMIT University, Australia. Her other publications include Telemodernities: Television and Transforming Lives in Asia (2016), and Digital Ethnography: Principles and Practices (2016), and Smart Living: Lifestyle Media and Popular Expertise (2008). Author affiliation details are correct at time of print publication.

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Digital Food : From Paddock to Platform

Bloomsbury Academic, 2020

Book chapter

...This book is about the intersection between food and the digital realm. The phrase “digital food” tends to conjure up visions of a futuristic automated present in which restaurant goers are served by robots, smart fridges order our...

Unreliable Matriarchs

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

Bloomsbury Academic, 2017

Book chapter

...Milk’s fluidity and ostensible purity belie a complex array of industrial and regulatory processes, and a thick web of social and cultural associations. It provokes a language for emotion and thinking. From the milk of human breasts...

Technologies

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Technologies can be thought of as the practical application of skills and knowledge, including scientific knowledge, to human activity. More commonly, technologies are regarded as particular instruments or artifacts that are operated...