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...The desire to combine my American cultural and art history knowledge with another of my passions, cooking, came to me in the shower. In 2001, I was about ready to go on sabbatical and wanted a break from looking only at art. Because of my...
...At the American Museum of Natural History (AMNH) in New York City, our mission is “to discover, interpret, and disseminate—through scientific research and education—knowledge about human cultures, the natural world, and the universe.”...

Turkeys

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The process of capture, taming, and eventual domestication of most animals is a difficult and lengthy process, often consisting of a trial-and-error approach. One notable exception was the domestication of the North American wild...

Cooking at Home: The Cultural Construction of American “Home Cooking” in Popular Discourse

The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...A middle-class married white woman puts a chicken in the oven. A Mexican immigrant heats up a microwave tofu burrito. A Vietnamese American and his Chinese American husband measure fish sauce for a pot of pho. An African American woman...

A Conversation with Ken Albala

Jeff Miller

Jeff Miller, Colorado State University. Author affiliation details are correct at time of print publication.

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Jonathan Deutsch

Jonathan Deutsch is professor and program director in the Department of Hospitality Management, Culinary Arts, and Food Science at Goodwin College, Drexel University, USA, Author affiliation details are correct at time of print publication.

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Food Studies : An Introduction to Research Methods

Bloomsbury Academic, 2009

Book chapter

...Ken Albala, Professor of History at the University of the Pacific, is the author of nine books including Eating Right in the Renaissance, The Banquet, and the award-winning Beans: A History. He is also the editor of three food series from...

Tight Spaces and Salsa-stained Aprons

The Restaurants Book : Ethnographies of Where We Eat

Berg, 2007

Book chapter

...When you go to a restaurant for the first time, you have to figure out the rules of the space and how things are done. You must quickly decipher clues to the mood and ambience from the decorations and lighting to the behavior...

Food Safety and Biotechnology

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The ready availability of safe, wholesome food is often taken for granted by citizens of modern societies. However, maintaining the safety of a large, diverse food supply is a challenging undertaking that requires coordinated effort at many...

Catering to the Cult of Ishtar: Blood Feast

Rob Weiner

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A. Bowdoin Van Riper

A. Bowdoin Van Riper is a historian who specializes in depictions of science and technology in popular culture. He is Web Coordinator for the Center for the Study of Film and History and an archivist for the Martha’s Vineyard Museum. Van Riper’s publications include Imagining Flight: Aviation in Popular Culture (2003), and A Biographical Encyclopedia of Scientists and Inventors in American Film and Television (2011). Author affiliation details are correct at time of print publication.

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

Bloomsbury Academic, 2017

Book chapter

...Herschell Gordon Lewis’s low-budget film Blood Feast (1963) weaves together gore, sexuality, and the lore of the “Egyptian” goddess Ishtar to create a cult commentary on madness, obsession, and extremes. Considered by many to be the first...

Rewriting the Call to Charity

Beth A. Dixon

Beth A. Dixon is Professor of Philosophy at State University of New York College, USA. Author affiliation details are correct at time of print publication.

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Food Justice and Narrative Ethics : Reading Stories for Ethical Awareness and Activism

Bloomsbury Academic, 2018

Book chapter

...The sign above the entrance to the Interfaith Food Shelf reads, “I was hungry and you gave me food.” There is no doubt that this religious evocation is inspirational for most of the volunteers who help distribute emergency food...

Chefs at home? Masculinities on offer in celebrity chef cookbooks

Alexandra Rodney

,

Alexandra Rodney

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Josée Johnston

Josée Johnston is Associate Professor of Sociology at the University of Toronto, Canada. Her major substantive interest is the sociological study of food, which is a lens for investigating questions relating to consumer culture, gender, and inequality.  She is the co-author of Foodies (2nd edition, 2015) with Shyon Baumann, and has published articles in venues including American Journal of Sociology, Journal of Consumer Culture, Signs, Theory and Society, and Gender and Society. Author affiliation details are correct at time of print publication.

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Phillipa Chong

Phillipa Chong

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Food, Masculinities, and Home: Interdisciplinary Perspectives

Bloomsbury Academic, 2017

Book chapter

...Introduction Looking at food celebrities today, cooking in the domestic sphere seems to be open to gender fluidity. Both Anthony Bourdain and Nadia G. display tough rebelliousness and sexual innuendo on their cooking shows, while Alton...