Bloomsbury Food Library - Search Results
Loading

Results

  • Travel & Tourism Close
Sort By:  1-10 of 23 (3 pages)
Results per page:
         

Authenticity

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.

Search for publications

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...While in most spheres of life, “authenticity” is considered an overwhelmingly positive trait, providing one of the philosophical foundations for exercising ethical judgment (cf. Trilling 1972; Taylor 1992), the term is regarded...

Tradition

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...The recent proliferation of what David Sutton (2001: 126) calls “nostalgia cookbooks” is an indication of an increasing fascination with “traditional” methods of food production and cooking knowledge, skills, and practice in the United...

Authentic Creole: Tourism, Style, and Calamity in New Orleans Restaurants

David Beriss

David Beriss is Associate Professor of Anthropology at the University of New Orleans and author of Black Skins, French Voices: Caribbean Ethnicity and Activism in Urban France. Author affiliation details are correct at time of print publication.

Search for publications

Food History: Critical and Primary Sources : Contemporary Transitions

Bloomsbury Academic, 2014

Book chapter

...To many tastes Galatoire’s serves the best food in New Orleans. In its specialties it is unexcelled. But one tends to overlook that Galatoire’s is basically a family restaurant and like Antoine’s is not primarily a commercial enterprise....

Tourism, Seafood Memories, and Identity: Lessons from Roatán, Honduras

Food and Identity in the Caribbean

Bloomsbury Academic, 2013

Book chapter

...The links between food and culture have long been explored in anthropology. In the past, food was more likely to be treated as the material embodiment of culture, but in recent years food has come to be understood as a medium through which...
...In Western culture, a meal is typically consumed when sitting not only ‘at a table’ but also ‘on a chair’. Behind this statement lies a long tradition of table manners and design heritage, both of which provide a proper or appropriate...

Embodying Country-City Relations: The Chola Cuencana in Highland Ecuador

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.

Search for publications

Food Between the Country and the City : Ethnographies of a Changing Global Foodscape

Bloomsbury Academic, 2013

Book chapter

...The people from the campo [countryside] have simple hearts, and now they have this one opportunity to do something big, something different. But I don’t want the same things. I’m from Cuenca, from the city; there is a big difference between...

Local Food, Local Specialties and Local Identity

The Handbook of Food and Anthropology

Bloomsbury Academic, 2016

Book chapter

...Both the antiquity of movement of humans and foods, and the abiding importance of place –locality – deserve to be kept firmly in mind.(Sidney Mintz, ‘Food and Diaspora’, 2008: 514)Food only becomes local when outsiders arrive.Food is often...

Tourism and Taste

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.

Search for publications

Bite Me : Food in Popular Culture

Berg, 2008

Book chapter

...To live together in the world means essentially that a world of things is between those who have it in common, as a table is located between those who sit around it; the world, like every in-between, relates and separates at the same time....

All in One Pot

Rice and Beans : A Unique Dish in a Hundred Places

Berg, 2012

Book chapter

...Introduction Shared ideologies of food preference are fundamental for national and subnational identities. Food preference is a socially constructed concept in which both consumers and producers define what is “good to eat” (Smith...

Space and Place

Wendy Parkins

Wendy Parkins is Senior Lecturer in the Department of English, University of Otago, New Zealand. She is the editor of Fashioning the Body Politic: Dress, Gender, Citizenship. Author affiliation details are correct at time of print publication.

Search for publications
and

Geoffrey Craig

Geoffrey Craig is Professor of Journalism an Director of Research at the University of Kent, UK. He is the author of The Media, Politics and Public Life. Author affiliation details are correct at time of print publication.

Search for publications

Slow Living

Berg, 2006

Book chapter

...Slowness in this formulation becomes a metaphor for a politics of place: a philosophy complexly concerned with the defence of local cultural heritage, regional landscapes and idiosyncratic material cultures of production, as well...