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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...

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...

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 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

...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...

Appetite

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

...Appetite is a complex word, encompassing medical, biological, social, and cultural aspects. Like taste, it involves both physiological and sociocultural dimensions. Quoting from the mission statement of the academic journal Appetite gives...

Sex

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...The conflation of food and sex has increasingly figured as a dynamic within contemporary food media. Exploring this hyphenation within popular culture, Elspeth Probyn indicates that there is a sense that “sex on its own is no longer...

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...

Eating futures: Reflections and directions

Emma-Jayne Abbots

Emma-Jayne Abbots is Senior Lecturer in Anthropology at the University of Wales Trinity Saint David, UK and Research Associate at the SOAS Food Studies Centre, 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...

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...

Using Material Objects in Food Studies Research

Jeff Miller

Jeff Miller, Colorado State University. Author affiliation details are correct at time of print publication.

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Jonathan Deutsch

Jonathan Deutsch is professor and program director in the Department of Hospitality Management, Culinary Arts, and Food Science at Goodwin College, Drexel University, USA, Author affiliation details are correct at time of print publication.

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Food Studies : An Introduction to Research Methods

Bloomsbury Academic, 2009

Book chapter

...The most commonplace object has the capacity to symbolize the deepest human anxieties and aspirations.Goods that minister to physical needs—food and drink—are no less carriers of meaning than ballet and poetry.Some of the richest sources...