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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 : 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...

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...

The Critical Food Region

Susan Parham

Susan Parham is Head of Urbanism in the Centre for Sustainable Communities at the University of Hertfordshire, UK. Author affiliation details are correct at time of print publication.

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Food and Urbanism : The Convivial City and a Sustainable Future

Bloomsbury Academic, 2015

Book chapter

...Introduction Up until now this book’s focus has been at the scale of urban and peri-urban foodscapes of various kinds, but in this chapter attention shifts to the urbanism of the wider food region. Food’s regional...
...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...

To Eat Chapulines in Oaxaca, Mexico: One Food, Many Flavors

Taste, Politics, and Identities in Mexican Food

Bloomsbury Academic, 2019

Book chapter

...Introduction Chapulines (saltamontes) are toasted grasshoppers (Sphenarium pyrgomorphidae) celebrated as a traditional food in Oaxaca, Mexico. They are consumed in rural households, by urban dwellers in Oaxaca City...

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.

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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...