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  • Sensory Studies
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Sweet Desserts and Representation of Desire

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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Food and Museums

Bloomsbury Academic, 2016

Book chapter

...Will Cotton is a contemporary artist whose whole career revolves around his preoccupation with sweets and desserts. He connects a very traditional method of representation, realistic paintings on canvas, with contemporary discourses...

Would you eat a red speckled egg?

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

...A vulture’s egg wears its turkey neck on the outside in speckled red dots, like a crime scene. You take the spattering as a sign of bloody lust. Its speckles seem arbitrary and disorganized, just like love or a body accidentally run over...

Introduction: Materializing Fat

Christopher E. Forth

Christopher E. Forth is the Howard Professor of Humanities & Western civilization and Professor of History at the University of Kansas, USA. Author affiliation details are correct at time of print publication.

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Fat : Culture and Materiality

Bloomsbury Academic, 2014

Book chapter

...In today’s world, where warnings of an “obesity epidemic” are regular front-page news, it is impossible to escape the ways in which fat is framed as a problem, and most often as a crisis (Saguy 2013). Yet despite the medical jargon used...

Introduction: Materialities and Metaphors of Dirt and Cleanliness

Ben Campkin

Ben Campkin is Lecturer in Architectural History and Theory at the Bartlett School of Architecture, University College London. With Paul Dobraszczyk he is co-editor of 'Architecture and Dirt', a special issue of the Journal of Architecture (2007). Author affiliation details are correct at time of print publication.

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Rosie Cox

Rosie Cox is Senior Lecturer in London Studies at Birkbeck, University of London She is the author of The Servant Problem: Paid Domestic Work in a Global Economy (I.B. Tauris, 2006). Author affiliation details are correct at time of print publication.

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Dirt : New Geographies of Cleanliness and Contamination

I.B.Tauris, 2012

Book chapter

...All of us conceive of ‘dirt’, and attempt to avoid or eliminate it on a daily basis. The word has a broad range of associations, yet we seldom question what precisely we mean by it, or why exactly dirt needs to be cleaned. Materially...

Eating futures: Reflections and directions

Emma-Jayne Abbots

Emma-Jayne Abbots is a senior lecturer in anthropology at the University of Wales Trinity Saint David, UK. Author affiliation details are correct at time of print publication.

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The Agency of Eating : Mediation, Food and the Body

Bloomsbury Academic, 2017

Book chapter

...In the preceding chapters I have worked to interrogate how the embodied act of eating draws together human and non-human bodies, material objects and cultural knowledge – all of which I have treated as mediators – into networks...

What We Talk About When We Talk About Coffee (Teresa Was Right)

Dinah Lenney

Dinah Lenny is Editor-at-Large for the Los Angeles Review of Books and a faculty member at the Bennington Writing Seminar as well as the Rainier Writing Workshop. She is the author or editor of four books, including Brief Encounters: A Collection of Contemporary Nonfiction (co-editor, 2015), The Object Parade (2015), and Bigger than Life: A Murder, a Memoir (2011). Her essays and reviews have been published in the Paris Review, the Los Angeles Review of Books, the Los Angeles Times, the New York Times, the Washington Post, and the Rumpus, among other publications. Author affiliation details are correct at time of print publication.

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Coffee

Bloomsbury Academic, 2020

Book chapter

...It’s at the end of my interview with a friend whose dad was an executive at Maxwell House Coffee that we get to the gold. Not that I’m not interested from the start: Tom’s father’s first job out of high school was in the mail room...

Tasting, Feasting, Connecting, and Providing as Art Experience

Food and Museums

Bloomsbury Academic, 2016

Book chapter

...Jennifer Rubell makes large-scale installations, performances, sculptures, and happenings. Across all of these mediums, her projects simultaneously exaggerate and break down norms that circumscribe the traditional viewing, experiencing...

Methodological Afterword

Alex Rhys-Taylor

Alex Rhys-Tayloris a Lecturer in the Department of Sociology at Goldsmiths, University of London, UK Author affiliation details are correct at time of print publication.

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Food and Multiculture : A Sensory Ethnography of East London

Bloomsbury Academic, 2017

Book chapter

...While it served the purpose of outlining how and where this book was researched, the brief ‘formal statement’ on methods at the start of the book belies some of the issues thrown up by the research behind the previous chapters. It also...

Performing With(in) Food

The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...Overture . . . in which a staging is suggested . . . In the domain of food, many things perform and in many different ways. Under the appropriate conditions, seeds germinate, grow into plants, and produce fruiting bodies (themselves...

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.

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Irina D. Mihalache

Irina D. Mihalache is Associate Professor at the Faculty of Information, 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

...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...