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Tasty Utopias

Fabio Parasecoli

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008). Author affiliation details are correct at time of print publication.

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Bite Me : Food in Popular Culture

Berg, 2008

Book chapter

0

...The alien is always constructed of the familiar. The Challenges of Science Fiction As we noticed when talking about cannibals and vampires, the desire for excessive eating and ingestion is often overlooked or even repressed...

Kitchen mishaps: Performances of masculine domesticity in American comedy films

Fabio Parasecoli

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008). Author affiliation details are correct at time of print publication.

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Food, Masculinities, and Home: Interdisciplinary Perspectives

Bloomsbury Academic, 2017

Book chapter

3

... personal development and social interactions (Deutsch 2003; Bentley 2005; Parasecoli 2005; Julier and Lindenfeld 2005; Roth 2005; Wilk 2006; Buerkle 2007). This chapter addresses representations of men in comedies from the analytical...

Food, Design, and Innovation: From Professional Specialization to Citizen Involvement

Fabio Parasecoli

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008). 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

... national and international conferences, publishing proceedings and documents (Ozcan et al. 2012; Peillod 2011; Parasecoli, Reissig, and Zampollo 2016). The growing academic relevance of the field is reflected in the launch...

Tourism and Taste

Fabio Parasecoli

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008). Author affiliation details are correct at time of print publication.

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Bite Me : Food in Popular Culture

Berg, 2008

Book chapter

1

... in current international trade negotiations (Parasecoli 2004: 36–9). Besides influencing the character of local products, place is particularly important because it provides a foundation for identities – individual and social, local...

Afterword: A Plea for Pleasure

Fabio Parasecoli

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008). Author affiliation details are correct at time of print publication.

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Bite Me : Food in Popular Culture

Berg, 2008

Book chapter

0

...In the end, that’s what this election is about. Do we participate in a politics of cynicism or a politics of hope?Food studies is a developing discipline. An enticing feature of this new field of study is that it can encompass many...

Introduction: Pop Culture Drama

Fabio Parasecoli

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008). Author affiliation details are correct at time of print publication.

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Bite Me : Food in Popular Culture

Berg, 2008

Book chapter

0

...Food is fundamental, fun, frightening, and far-reaching.No one can escape the conditions of naturality, of eating and drinking and domestic life with which still-life is concerned. ... Whether to see it as trivial, base and unworthy...

Quilting the Empty Body

Fabio Parasecoli

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008). Author affiliation details are correct at time of print publication.

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Bite Me : Food in Popular Culture

Berg, 2008

Book chapter

1

... of unbridled masculinity (Parasecoli 2005). It goes without saying, nutrition is very important for athletes, since it can improve their performance, stamina, and endurance. However, choosing the right food at the right time can be complicated...

Hungry Memories

Fabio Parasecoli

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008). Author affiliation details are correct at time of print publication.

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Bite Me : Food in Popular Culture

Berg, 2008

Book chapter

1

... New York chefs such as Wylie Dufresne and Sam Mason from WD-50 and Jonnie Uzini from Jean-Georges. In La Cocina de los Sentidos, Sánchez Romera’s diverse interests meet in the most intriguing and stimulating fashion (Parasecoli 2003a). I...

Italy

Fabio Parasecoli

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008). Author affiliation details are correct at time of print publication.

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Food Cultures of the World Encyclopedia Volume 4 : Europe

© ABC-Clio Inc, 2011

Encyclopedia entry

4

... . Italian Cuisine: A Cultural History . New York : Columbia University Press, 2003. Fabio Parasecoli . Food Culture in Italy...

World Food: The Age of Empire c. 1800-1920

Fabio Parasecoli

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008). Author affiliation details are correct at time of print publication.

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A Cultural History of Food in the Age of Empire

Bloomsbury Academic, 2014

Book chapter

2

...The Age of Empire saw an increase in the speed and the volume of exchanges and transfers of ingredients, materials, techniques, ideas, values, and practices related to food and eating, which became more frequent than ever before....