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David Beriss

David Beriss is Associate Professor of Anthropology at the University of New Orleans and author of Black Skins, French Voices: Caribbean Ethnicity and Activism in Urban France. Author affiliation details are correct at time of print publication.

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David Sutton

David Sutton is Associate Professor of Anthropology at Southern Illinois University. He is the author of Memories Cast in Stone: The Relevance of the Past in Everyday Life and Remembrance of Repasts: An Anthropology of Food and Memory. Both are published by Berg. Author affiliation details are correct at time of print publication.

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The Restaurants Book : Ethnographies of Where We Eat

Berg, 2007

Book chapter

5

... is linked to the way it represents the fruits of one set of cultural ideals, another set, redefining gender roles, redefines the way people think about the practices that make a restaurant work. In our final ethnographic study, David Sutton...

Red Beans and Rebuilding

David Beriss

David Beriss is Associate Professor of Anthropology at the University of New Orleans and author of Black Skins, French Voices: Caribbean Ethnicity and Activism in Urban France. Author affiliation details are correct at time of print publication.

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Rice and Beans : A Unique Dish in a Hundred Places

Berg, 2012

Book chapter

4

... Orleans restaurants.” In The restaurants book: Ethnographies of where we eat , ed. David Beriss and David Sutton , 151–66. Oxford : Berg....

Authentic Creole

David Beriss

David Beriss is Associate Professor of Anthropology at the University of New Orleans and author of Black Skins, French Voices: Caribbean Ethnicity and Activism in Urban France. Author affiliation details are correct at time of print publication.

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The Restaurants Book : Ethnographies of Where We Eat

Berg, 2007

Book chapter

2

... of the satirical fundraiser was “feeding the hungry on the indignation of the overfed.” All performances were sold out.Galatoire’s. Photo credit: David Beriss.Like other social dramas, the Galatoire’s affair illustrates many of the social...

Tipping

David Sutton

David Sutton is Associate Professor of Anthropology at Southern Illinois University. He is the author of Memories Cast in Stone: The Relevance of the Past in Everyday Life and Remembrance of Repasts: An Anthropology of Food and Memory. Both are published by Berg. Author affiliation details are correct at time of print publication.

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The Restaurants Book : Ethnographies of Where We Eat

Berg, 2007

Book chapter

3

... it as part of the way that food can potentially, and on a regular basis, bring together the ritual and the everyday. As I argue in Sutton 2001, bread in the Christian tradition is a food that regularly crosses boundaries between...

The Anthropology of Cooking

David Sutton

David Sutton is Associate Professor of Anthropology at Southern Illinois University. He is the author of Memories Cast in Stone: The Relevance of the Past in Everyday Life and Remembrance of Repasts: An Anthropology of Food and Memory. Both are published by Berg. Author affiliation details are correct at time of print publication.

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The Handbook of Food and Anthropology

Bloomsbury Academic, 2016

Book chapter

3

... biological anthropologists. For a fuller review of Catching Fire, see Sutton 2013. It was the discovery of cooking, not warfare or some other social process, not even meat eating, which drove the changes from habilines to Homo...

Symbol, Community and Vegetarianism

Eating and Believing : Interdisciplinary Perspectives on Vegetarianism and Theology

A Continuum, 2008

Book chapter

2

... Alison Sim , Food and Feast in Tudor England ( Stroud : Sutton, 1997), p. 3 . Again,...

Authentic Creole: Tourism, Style, and Calamity in New Orleans Restaurants

David Beriss

David Beriss is Associate Professor of Anthropology at the University of New Orleans and author of Black Skins, French Voices: Caribbean Ethnicity and Activism in Urban France. Author affiliation details are correct at time of print publication.

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Food History: Critical and Primary Sources : Contemporary Transitions

Bloomsbury Academic, 2014

Book chapter

4

... for business on January 1, 2006. Like Galatoire’s, the culture of New Orleans will survive. Source: David Beriss and David Sutton (eds), The Restaurants Book (Oxford: Berg, 2007), pp. 151-166. Published by Bloomsbury. Reprinted...

Haute, Fast, and Historic: Restaurants and the Rise of Popular Culture

David Beriss

David Beriss is Associate Professor of Anthropology at the University of New Orleans and author of Black Skins, French Voices: Caribbean Ethnicity and Activism in Urban France. Author affiliation details are correct at time of print publication.

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The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

3

... were themselves misrepresenting that culture. Restaurants provide a context in which questions of popular culture can be especially well focused. Restaurants are more than just sites for capitalist exchange. They are, as David Sutton and I...

The Ritual and the Everyday

David E. Sutton

David E. Sutton Assistant Professor of Anthropology, Southern Illinois University. Author affiliation details are correct at time of print publication.

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Remembrance of Repasts : An Anthropology of Food and Memory

Berg, 2001

Book chapter

1

... source of memory for women than for men. As I have argued elsewhere (Sutton 1998:208ff.), the form of historical consciousness is largely shared by men and women, and unlike other areas of Greece, Kalymnos does not exhibit a distinct...

Making Dinner Matters

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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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

2

... they negotiate challenges to their ability to achieve their goals in making dinner for their families. The five dimensions of making dinner: A framework for thinking about domestic cooking David Sutton reminds us that we...