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Sustenance, Abundance, and the Place of Food in U.S. Histories

Amy Bentley

Amy Bentley is Associate Professor of Food Studies in the Department of Nutrition, Food Studies and Public Health at New York University, USA Author affiliation details are correct at time of print publication.

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Writing Food History : A Global Perspective

Berg, 2013

Book chapter

3

... and ethnicity; Cinotto, 2001; Cinotto, 2008; Diner, 2001; Gabaccia, 2000. and cultural history and the history of consumption in its broadest sense. Trubek, 2008; Tower,...

Teaching to Cook and Learning to Sense in Food Education

Making Taste Public : Ethnographies of Food and the Senses

Bloomsbury Academic, 2018

Book chapter

5

... Art and Architecture . London : New York : Routledge. J. Lahne , and A.B. Trubek ....

Introduction

Amy Bentley

Amy Bentley is Associate Professor of Food Studies in the Department of Nutrition, Food Studies and Public Health at New York University, USA Author affiliation details are correct at time of print publication.

Search for publications

A Cultural History of Food in the Modern Age

Bloomsbury Academic, 2014

Book chapter

5

... and structures for fancy dining have relaxed, Ferguson observes, there exists greater space for informality in restaurant dining. In chapter 6, Amy B. Trubek analyses professional cooking, kitchens, and service work in the food industry....

Tasting Wisconsin

The Restaurants Book : Ethnographies of Where We Eat

Berg, 2007

Book chapter

5

... have also created new ways to experience and think about food. See Fine (1996); Trubek (2000). It is often assumed that the food prepared in restaurants reflects a culinary tradition, but what if, instead, this food...

Sweetness and Taste: Mapping Maple Syrup in Vermont

Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

7

... Amy B. Trubek , The Taste of Place: A Cultural Journey into Terroir (...

Kitchen Work: 1920–Present

A Cultural History of Food in the Modern Age

Bloomsbury Academic, 2014

Book chapter

5

... became the primary guests at the bed and breakfasts, inns and resorts that increasingly defined village centers, towns, and vacation destinations. 802 Hull Street. Source: Adolph B. Rice Studio, 1955. Library of Virginia....

Professional Cooking, Kitchens, and Service Work

A Cultural History of Food in the Age of Empire

Bloomsbury Academic, 2014

Book chapter

4

...Transforming food from a state of nature to a product of culture has always preoccupied human societies, whether small-scale tribes of hunter-gatherers or large-scale, complex urban empires. Oftentimes food scholars have assumed...

Nationalism, Culinary Coherence, and the Case of the United States: An Empirical or Conceptual Problem?

The Emergence of National Food : The Dynamics of Food and Nationalism

Bloomsbury Academic, 2019

Book chapter

7

... interviews, and focus groups) (Trubek, 2008, 2016; Lahne and Trubek, 2014; DiStefano and Trubek, 2015). The final inquiry was historical; this was an examination of regional cookbooks and other primary source materials in order to better understand...