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...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...
...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...
...IntroductionThe American South has a dynamic history and food culture that, in many ways, gives us a lens to read the history of foodways in the world. This unit, “Food in the American South,” is a eleven-module plan that could be used...

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...

Catering to the Cult of Ishtar: Blood Feast

Rob Weiner

and

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...

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...

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...

Time and the Home Cook

Roblyn Rawlins

Roblyn Rawlins is Professor of Sociology at The College of New Rochelle, USA. Author affiliation details are correct at time of print publication.

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and

David Livert

David Livert is Associate Professor of Psychology at Pennsylvania State University, Lehigh Valley, USA. Author affiliation details are correct at time of print publication.

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Making Dinner : How American Home Cooks Produce and Make Meaning Out of the Evening Meal

Bloomsbury Academic, 2019

Book chapter

...The primary factor that decreases enjoyment and meaning-making in cooking dinner is time. Time scarcity causes cooks to feel rushed, makes cooking feel like a chore, and causes negative emotions. A lack of synchronicity in family schedules...

Developing Narrative Skill

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

...So far I have urged the reader to focus attention on particular features of stories about food, suggesting that we can learn something new about food justice in this way. Specifically, food justice narratives are counterstories...

Introduction: What is Food?

Lindsay Kelley

Lindsay Kelley is a practising artist and Lecturer at UNSW Australia Art & Design. Author affiliation details are correct at time of print publication.

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Bioart Kitchen : Art, Feminism and Technoscience

I.B. Tauris, 2016

Book chapter

...TIME: Bake layers 25 to 30 min., square or oblong 35–40 min. Betty Crocker , Betty Crocker’s Picture Cookbook (...