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Interlude1

David Roochnik

David Roochnik is Professor of Philosophy and Maria Stata Professor of Classical Greek Studies at Boston University, USA. Author affiliation details are correct at time of print publication.

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Eat, Drink, Think : What Ancient Greece Can Tell Us about Food and Wine

Bloomsbury Academic, 2020

Book chapter

1

...(2) Yesterday, I burned the tomatoes. I had started the sauce when I got home around five. Before the garlic began to brown, I had added the tomatoes, from a can since it’s still only spring. I sprinkled salt and lots of basil (dried,...

Symbol, Community and Vegetarianism

Eating and Believing : Interdisciplinary Perspectives on Vegetarianism and Theology

A Continuum, 2008

Book chapter

3

... 1934) ; or with later saints in David N. Bell , Wholly Animals: A Book of Beastly Tales ( Kalamazoo, MI :...

Interlude3

David Roochnik

David Roochnik is Professor of Philosophy and Maria Stata Professor of Classical Greek Studies at Boston University, USA. Author affiliation details are correct at time of print publication.

Search for publications

Eat, Drink, Think : What Ancient Greece Can Tell Us about Food and Wine

Bloomsbury Academic, 2020

Book chapter

1

... and the few flakes of habanero. Threw them in for a minute, making sure the garlic didn’t brown. Then threw in the tomatoes, added some salt, and turned up the heat. Splashes of white wine and a pat of butter. Let it go full throttle for a couple...

The Eatingest Epic

David Roochnik

David Roochnik is Professor of Philosophy and Maria Stata Professor of Classical Greek Studies at Boston University, USA. Author affiliation details are correct at time of print publication.

Search for publications

Eat, Drink, Think : What Ancient Greece Can Tell Us about Food and Wine

Bloomsbury Academic, 2020

Book chapter

1

... successfully navigated the multitude of objects in the classroom and found your seat for a simple reason. A chair looks like a chair and not a table. Now, there may be many chairs in the room. Some may be black and made of wood, others brown...

Socrates

David Roochnik

David Roochnik is Professor of Philosophy and Maria Stata Professor of Classical Greek Studies at Boston University, USA. Author affiliation details are correct at time of print publication.

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Eat, Drink, Think : What Ancient Greece Can Tell Us about Food and Wine

Bloomsbury Academic, 2020

Book chapter

1

... sticks are equal, but only imperfectly so. The rose outside is red, but it will soon wilt to brown. The people in the city behave in selfish and stupid ways. The government engages in acts of cruelty. The food is delicious but is getting cold....

The Cinematic Sewer

Dirt : New Geographies of Cleanliness and Contamination

I.B.Tauris, 2012

Book chapter

2

... (Minneapolis: University of Minnesota Press, 1995); and David L. Pike, Subterranean Cities: The World Beneath Paris and London, 1800–1945 (Ithaca: Cornell University Press, 2005) pp. 190–269....

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

3

... of the final three chapters articulate from Christian standpoints how food rules in general and vegetarianism in particular have present-day theological relevance. David Brown unfolds the social dimensions of eating crucial in earlier historical...

In the Public Sphere

Alcohol : A Social and Cultural History

Berg, 2006

Book chapter

2

... and Revolutionary Massachusetts became the settings for the still more rapid and diffuse development of a critical public in a wider cross section of public houses. David W....

The Traditional Cook: “Like My Mom Used to Make”

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

1

... of her traditional cuisine. I made baked ham for the first time a couple of months ago, with pineapple and brown sugar. I had had it only once in my life. But I bought it and tried it. I didn’t even know what it was supposed to taste...

Postlude

David Roochnik

David Roochnik is Professor of Philosophy and Maria Stata Professor of Classical Greek Studies at Boston University, USA. Author affiliation details are correct at time of print publication.

Search for publications

Eat, Drink, Think : What Ancient Greece Can Tell Us about Food and Wine

Bloomsbury Academic, 2020

Book chapter

1

... Cooked it all on a high flame for another ten minutes. Put the peppers back on top. Fish was solid, light, and moist, which means I didn’t ruin it by overcooking. Some brown rice, and a new item at the market: kalettes, a hybrid of brussels...