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A Hunger for Dead Cakes: Visions of Abjection, Scapegoating, and the Sin-Eater

What’s Eating You? : Food and Horror on Screen

Bloomsbury Academic, 2017

Book chapter

...Kinds of horror come and go, something like cuisines. These changes present an opportunity to ask questions about the cultural condition of a moment. Why, for example, would a particular culture seem fascinated by vampires in one moment...

Setting the Scene before 1500

Joan Thirsk

Joan Thirsk was the UK’s leading historian of agriculture. She was the author of Alternative Agriculture: A History. Author affiliation details are correct at time of print publication.

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Food in Early Modern England : Phases, Fads, Fashions 1500–1760

Hambledon Continuum, 2014

Book chapter

...Since mankind has to eat to survive, our food history goes back thousands of years to an age before any record was written down. Selecting, preparing and cooking food were skills passed on by word of mouth and by practical example. We learn...

Seeing and Believing: Gender and Species Hierarchy in Contemporary Cultures of Animal Food

Eating and Believing : Interdisciplinary Perspectives on Vegetarianism and Theology

A Continuum, 2008

Book chapter

...Introduction: framing ‘animals’ as food Linda Vance suggests that animals ‘communicate with us in many ways’: through relationships as companions, in their place as agricultural units of production, and ‘by their fate, when we see...

Introduction: Do You Remember When Chefs Just Cooked?

Signe Rousseau

Signe Rousseau teaches critical literacy at the University of Cape Town, South Africa. She is a contributing author to The Business of Food: Encyclopaedia of the Food and Drink Industry; Food Cultures of the World; Icons of American Cooking; The Oxford Companion to Food, and A Cultural History of Food, Volume 6: The Modern Age (2011) Author affiliation details are correct at time of print publication.

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Food Media : Celebrity Chefs and the Politics of Everyday Interference

Berg, 2012

Book chapter

...‘Do you remember when chefs just cooked?’ asked a journalist in The Guardian on the last day of 2010. Referring to recent tabloid episodes featuring two celebrity chefs, and very little food or cooking, the author shared his feeling...

Conclusion

Joan Thirsk

Joan Thirsk was the UK’s leading historian of agriculture. She was the author of Alternative Agriculture: A History. Author affiliation details are correct at time of print publication.

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Food in Early Modern England : Phases, Fads, Fashions 1500–1760

Hambledon Continuum, 2014

Book chapter

...Food history is a slippery subject that resists the historian’s urge to generalize. All people eat food, but they make their own individual choices. So how often do we read these days about a major change that is alleged to have taken place...

Introduction

Rachel Muers

Dr Rachel Muers is Lecturer in Theology in the University of Leeds, UK. She is author of Keeping God’s Silence: Towards a Theological Ethics of Communication (Blackwell, 2004). She also edited The Modern Theologians (Blackwells) together with David Ford. Author affiliation details are correct at time of print publication.

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David Grumett

Dr David Grumett is Research Fellow in Theology in the University of Exeter, UK. Author affiliation details are correct at time of print publication.

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Eating and Believing : Interdisciplinary Perspectives on Vegetarianism and Theology

A Continuum, 2008

Book chapter

...What does Christian theology have to do with everyday life? If we look at many of theology’s fundamental categories—incarnation, salvation, community—the answer would seem to be ‘Everything’. Yet the texts that theologians produce...

Eating in the Open Air in England, 1830–1914

Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter

...‘Eating out’ may be defined as food consumed outside the household, either from necessity or from choice. The term usually evokes images of meals eaten in commercial establishments like hotels and restaurants, or in public institutions...

How does children’s food play out across the different spaces of their lives?

Rebecca O’Connell

Rebecca O'Connell is a Senior Research Officer at the Thomas Coram Research Unit, UCL Institute of Education, UK, where she currently manages a European Research Council funded study of Families and Food in Hard Times. A social anthropologist, her research interests focus on the intersection of care and work, particularly foodwork and childcare, as well as social research methodology. Rebecca has published on these topics in leading peer reviewed journals and given numerous presentations at national and international conferences. She is co–convenor of the British Sociological Association Food Study Group. Author affiliation details are correct at time of print publication.

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Julia Brannen

Julia Brannen is Professor of Sociology of the Family at the Thomas Coram Research Unit, UCL Institute of Education, UK and Adjunct Professor at the University of Bergen, Norway. She has an international reputation for her work on family life, work–life issues, intergenerational relations and for her expertise in mixed methods, biographical approaches and cross national research. Author affiliation details are correct at time of print publication.

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Food, Families and Work

Bloomsbury Academic, 2016

Book chapter

...As Chapter 5 demonstrates, parents are not always willing or able to control what children eat. Moreover, for most children the home is but one setting in which they eat. Chapter 6 examines how children's eating plays out across the sites...

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...

Cheers! Alcohol and the Sporting Crowd

Tony Collins

Tony Collins is Professor of History in the International Centre for Sports History and Culture at De Montfort University. His previous books include Rugby’s Great Split, Rugby League in Twentieth Century Britain, and A Social History of English Rugby Union, each of which won the Aberdare prize for sports history book of the year. In 2009, his Social History of English Rugby Union was selected as a book of the year by the New Statesman, the Guardian and the Independent on Sunday. @collinstony Author affiliation details are correct at time of print publication.

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Wray Vamplew

Tony Collins is Research Fellow, International Centre for Sports History and Culture, De Montfort University. Wray Vamplew is Research Professor, University of Stirling. Author affiliation details are correct at time of print publication.

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Mud, Sweat and Beers : A Cultural History of Sport and Alcohol

Berg, 2002

Book chapter

...It is no exaggeration to suggest that, no matter what the sport or its level of popularity, the consumption of alcohol is almost an intrinsic part of the spectator experience. Indeed, it would be difficult to argue with the contention...