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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...

Introduction

Jonathan Rees

Jonathan Rees is Professor of History at Colorado State University - Pueblo, USA. He is the author of four books, including of Refrigeration Nation: A History of Ice, Appliances, and Enterprise in America (2013) and Industrialization and the Transformation of American Life: A Brief Introduction (2012). Author affiliation details are correct at time of print publication.

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Refrigerator

Bloomsbury Academic, 2015

Book chapter

...“It’s lunchtime here in Stockholm. Let’s take a look at a random Swede’s fridge.” That particular Swede was named Heather Jonasson, and the fact that she had control of the official Twitter account of her entire country on February 24...

A science fair every year

Nicole Walker

Nicole Walker is Associate Professor of Creative Writing at Northern Arizona University in Flagstaff, USA. Her previous books include Canning Peaches for the Apocalypse (2017), Bending Genre: Essays on Creative Nonfiction (co-edited with Margot Singer, Bloomsbury, 2013), and Quench Your Thirst With Salt, winner of the 2011 Zone 3 nonfiction prize. Her work has appeared in Fence, the Iowa Review, Fourth Genre, Shenandoah, New American Writing, the Seneca Review, Ploughshares, and elsewhere. She has been granted a National Endowment for the Arts Fellowship in Poetry. Author affiliation details are correct at time of print publication.

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Egg

Bloomsbury Academic, 2017

Book chapter

...As I mentioned, Zoe has chosen an egg-based science project for the science fair this year. I don’t think I persuaded her just because all I do is breathe, eat, and dream of eggs, but maybe my thoughts permeate her brain. The skulls...

Technologies

Richard Lee

Richard Lee

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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...

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

Fabio Parasecoli

Fabio Parasecoli is Professor of Food Studies in the Department of Nutrition and Food Studies, New York University, USA. 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

Melanie Jackson

Melanie Jackson

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and

Esther Leslie

Esther Leslie

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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...

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

Deborah Lupton

Deborah Lupton

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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...