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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...

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...

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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and

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...

“To the King o’er the Water”

Alcohol : A Social and Cultural History

Berg, 2006

Book chapter

...While popular taste in England took an abrupt turn from French wine to Portuguese wine during the late Stuart and early Hanoverian era, and newly invented luxury claret became the wine for the fashionable English elite...

‘A Lutheranism of the Table’: Religion and the Victorian Vegetarians

Eating and Believing : Interdisciplinary Perspectives on Vegetarianism and Theology

A Continuum, 2008

Book chapter

...Connections between vegetarian diet and religion are extensive and ancient. In Christianity, medieval and later theologians debated the transition from a vegetarian Golden Age to a post-lapsarian or post-diluvian age of meat-eating....

Locating the ‘Kitchen’

Sara Pennell

Sara Pennell is Senior Lecturer in History at the University of Greenwich, UK. She is the co-editor, along with Michelle DiMeo, of Reading and Writing Recipe Books, 1550–1800 (2013). Author affiliation details are correct at time of print publication.

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The Birth of the English Kitchen, 1600–1850

Bloomsbury Academic, 2016

Book chapter

...‘The first foundation of a good house must be the kitchen.’ Richard Surflet , transl., Maison Rustique or The Countries Farme (...

Conclusions: ‘Reconnection’ through Care

Moya Kneafsey

,

Moya Kneafsey, Coventry University Author affiliation details are correct at time of print publication.

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Rosie Cox

,

Rosie Cox, Birkbeck, University of London Author affiliation details are correct at time of print publication.

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Lewis Holloway

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Lewis Holloway, University of Hull Author affiliation details are correct at time of print publication.

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Elizabeth Dowler

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Elizabeth Dowler, University of Warwick Author affiliation details are correct at time of print publication.

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Laura Venn

Laura Venn, BMG Research, Birmingham Author affiliation details are correct at time of print publication.

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and

Helena Tuomainen

Helena Tuomainen, formerly at University of Warwick Author affiliation details are correct at time of print publication.

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Reconnecting Consumers, Producers and Food : Exploring Alternatives

Berg, 2008

Book chapter

...Introduction . . . if you can do a little thing in some little way that does help either the environment or your community then you know . . . you’re making a small contribution. It doesn’t mean you’re going to change the world...