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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...

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.

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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...

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.

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Food History: Critical and Primary Sources Volume 4 : 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...

Cooking techniques as markers of identity and authenticity in Costa Rica’s Afro-Caribbean foodways

Cooking Technology : Transformations in Culinary Practice in Mexico and Latin America

Bloomsbury Academic, 2015

Book chapter

...When learning about the Costa Rican provinces in the third grade of elementary school, the main facts students are taught about Limón are as follows: Limón’s capital is Puerto Limón, Costa Rica’s international harbor on the Atlantic Coast...

Evolving webs of agri-food and rural development in the UK: The case of Devon and Shetland

Terry Marsden

Terry Marsden is Professor of Environmental Policy and Planning, and Director of the Sustainable Places Research Institute at Cardiff University, UK. Author affiliation details are correct at time of print publication.

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Agri-Food and Rural Development : Sustainable Place-Making

Bloomsbury Academic, 2017

Book chapter

...Introduction: Changing places Noting then the emergence of alternative and re-embedded sets of production chains and networks, we saw in the last chapter how these place-based initiatives can provide new stimuli for scaling out sustainable...

Bringing It All Back Home: Reconnecting the Country and the City through Heritage Food Tourism in the French Auvergne

Harry G. West

Harry G. West is Professor of Anthropology, and Chair of the Food Studies Centre, at SOAS, University of London. Author affiliation details are correct at time of print publication.

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

Bloomsbury Academic, 2013

Book chapter

...Soon after I came to know Alphonse Bellonte—who, along with numerous members of his family, lives and produces Saint-Nectaire cheese in the hamlet of Farges (located in the commune of Saint-Nectaire, in the department of Puy-de-Dôme...

Eating Out

Peter Scholliers

Peter Scholliers is Professor of Contemporary History at the Vrije Universiteit Brussel. He edited Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages (2001), and published Food Culture in Belgium. Author affiliation details are correct at time of print publication.

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A Cultural History of Food in the Age of Empire

Bloomsbury Academic, 2014

Book chapter

...All over the world, fundamental societal changes radically altered the way people ate out throughout the nineteenth century. However, despite sweeping processes of commoditization, pre-1800 practices of eating out have persisted....

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.

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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.

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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...