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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

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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and

Matthew Smith

Matthew Smith is Professor of Health History at the University of Strathclyde’s Centre for the Social History of Health and Healthcare, UK. He is the author of An Alternative History of Hyperactivity (2011), Hyperactive (2012) and Another Person’s Poison (2015). Author affiliation details are correct at time of print publication.

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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

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...

Skill

Angela Meah

Angela Meah

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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...

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 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...

Unreliable Matriarchs

Melanie Jackson

Melanie Jackson

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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...

Body

Helene Brembeck

Helene Brembeck

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Body © Angela Meah. Combining the concepts of “body” and “food” in social science indexes inevitably generates a huge number of hits about...

Cattle

Daniel W. Gade

Daniel W. Gade

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Although cattle have been domesticated for less than 10,000 years, they are the world’s most important animals, as judged by their multiple contributions of draft power, meat, milk, hides, and dung. In Asia and Africa, the tie between man...