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Quantitative Methods 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

...Quantitative research methods in food studies are the methods that we use when we want to explain, predict, or control phenomena of interest (Gay, Mills, and Airasian, 2006). When we have data that we can express, measure, and analyze using...

Practices

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...The term “practice” carries several meanings. In common usage, it refers to concrete doing (as opposed to abstract theorizing, for example) and to the repetitive doing of something to get better at it. Where researchers and intellectuals...
...Introduction Primarily aimed at upper-level undergraduates in cultural studies or food studies, this semester-long unit introduces students to key approaches to understanding food as a cultural form, combining theories and insights from...

Introduction

Susanne Kerner

Since 2004, Susanne Kerner has been Lektor (Associate Professor) in Near Eastern Archaeology at the Carsten-Niebuhr-Section (TORS) in Copenhagen, Denmark (head of section 2005-2010); previously part-time lecturer at Free University in Berlin and several short-term contracts (analysis of archaeological material and field-directorship) for the German Archaeological Institute (DAI). Dr.phil (Craft specialisation and social organisation in the Southern Levant) in 1998 at Freie Universität Berlin. From 1990-1995 director at the German Protestant Institute for Archaeology and History in Amman (Jordan); 1988-1990 assistant director at the same institution. Since 1990 director or co-director of over 10 excavations and survey seasons in Jordan (e.g. “The Desert and the Sown in Northern Jordan (DSNJ)”, Umm Qais, Abu Snesleh).Numerous lectures at international conferences, organisation of exhibitions and conferences (e.g. “Food and Identity” in Copenhagen [with Cynthia Chou and Morten Warmind]; “Climate and Ancient Society” in Copenhagen, “Adaptation of Archaeological Methods in Near Eastern Archaeology” in Berlin). Research focus: social complexity, food and identity, theoretical archaeology, rituals. Teaching: courses on Prehistory and History of Near Eastern Archaeology, Social Organisation, Food, Ritual, Commensality, Gender at undergraduate and graduate level. Author affiliation details are correct at time of print publication.

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Cynthia Chou

Cynthia Chou, Associate Professor with Special Qualifications (Lektor msk), social anthropologist, Head of Southeast Asian Studies, KU-ToRS. She is internationally known for her pioneering study of the life and lifestyles, as well as identity and change, of the indigenous Malays in Southeast Asia. She single-handedly built the Malay maritime life collection for the Singapore National Museum and has published highly cited books in this area which are used by several universities as textbooks. At KU, she initiated and directed several innovative programs of co-operation, both in research and education, with leading international institutions for which she has won various international prizes. Courses that she has been teaching at the University of Copenhagen include “The Anthropology of Food and Eating in Southeast Asia,” “Modernisation and Development: The Human Landscape of Southeast Asia,” and “Introduction to Southeast Asia Culture.” Author affiliation details are correct at time of print publication.

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Commensality : From Everyday Food to Feast

Bloomsbury Academic, 2015

Book chapter

...Food and the consumption of food are very much a part of everyday discourse, and innumerable questions about them are discussed in public media, academic conversations, and over private dinners. A main concern in many of these discussions...

Anxiety as a social condition

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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Anxious Appetites : Food and consumer culture

Bloomsbury Academic, 2015

Book chapter

...The distinction between individual and social anxieties is central to this book’s argument. While individuals may have personal concerns about food, including food allergies or intolerances or a medical condition such as anorexia nervosa...

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...

The Social and Cultural Uses of Food

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Food is what Marcel Mauss (1967) called a “total social fact.” It is a part of culture that is central, connected to many kinds of behavior, and infinitely meaningful. Food is a prism that absorbs a host of assorted cultural phenomena...

Anxiety

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

...People have been anxious about food throughout human history and in many parts of the world. For long periods and in many places, people have been anxious about food shortages, and in many parts of the world today people still suffer from...

A Burgeoning Field: Introduction to The Handbook of Food Research

Anne Murcott

Anne Murcott is Professorial Research Associate, Food Studies Centre, Department of Anthropology, SOAS University of London and Honorary Professor, School of Sociology & Social Policy, University of Nottingham, UK. Among her books is The Sociology of Food: Eating, Diet and Culture (with Stephen Mennell and Anneke van Otterloo). In 2009 she received an honorary doctorate from the University of Uppsala. Author affiliation details are correct at time of print publication.

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The Handbook of Food Research

Bloomsbury Academic, 2013

Book chapter

...This timely book is, as far as is known, the first of its kind. For their conversation about and comments on earlier drafts of this chapter I am greatly indebted to my coeditors, Andy Balmer, Hugh Campbell, David Evans, Nicola...

The Responsible Conduct of Research and the Protection of Human Subjects

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 section on human subjects was written by Jane Calhoun, Senior Research Officer, Committee on the Use of Human Subjects, Harvard University, Cambridge, MA. We are indebted to her for her involvement and are grateful for the contribution...