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Coconut

Hugh C. Harries

Hugh C. Harries

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

2

... 47: 1046. G. L. Blackburn , et al.1989. A re-evaluation of coconut oil’s effect on serum cholesterol and athero-genesis ....

Bringing It All Back Home: Reconnecting the Country and the City through Heritage Food Tourism in the French Auvergne

Harry G. West

Harry G. West is Professor of Anthropology, and Chair of the Food Studies Centre, at SOAS, University of London. Author affiliation details are correct at time of print publication.

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Food Between the Country and the City : Ethnographies of a Changing Global Foodscape

Bloomsbury Academic, 2013

Book chapter

4

... Appellation d’Origine Contrôlée system), through which producers may be granted exclusive rights to market traditional products bearing the names of places whose natural and human endowment contribute to their distinctiveness (West 2013). LEADER has...

Artisanal Foods and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity and Reconnection

Harry G. West

Harry G. West is Professor of Anthropology, and Chair of the Food Studies Centre, at SOAS, University of London. 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

4

... might benefit food growers and makers (e.g. Boniface 2003; Hall et al. 2003b; Hjalager and Richards 2002; Long 2004). Building upon but moving beyond this literature, this chapter focuses on the relationship between a particular category...

Appellations and Indications of Origin, Terroir, and the Social Construction and Contestation of Place-Named Foods

Harry G. West

Harry G. West is Professor of Anthropology, and Chair of the Food Studies Centre, at SOAS, University of London. Author affiliation details are correct at time of print publication.

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The Handbook of Food Research

Bloomsbury Academic, 2013

Book chapter

4

... and so on (West 2013). While the terroir idea has focused attention on the significance of varying natural environments to the products derived from them, many of those deploying the concept have also included within it varied forms...

Introduction: Approaching Food and Foodways between the Country and the City through the Work of Raymond Williams

Nuno Domingos

,

Nuno Domingos is a Post-Doctoral Research Fellow at theInstituto de Ciências Sociais, Universidade de Lisboa,and a Research Associate of the Food Studies Centre, SOAS, University of London. Author affiliation details are correct at time of print publication.

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José Manuel Sobral

José Manuel Sobral was Assistant Professor of History at the Universidade de Lisboa where he taught European Medieval History and Portuguese Contemporary History from 1977-1984, and is now Senior Research Fellow at the Instituto de Ciências Sociais, Universidade de Lisboa, where he is currently the Director of the PhD Program in Social Anthropology. Author affiliation details are correct at time of print publication.

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and

Harry G. West

Harry G. West is Professor of Anthropology, and Chair of the Food Studies Centre, at SOAS, University of London. Author affiliation details are correct at time of print publication.

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Food Between the Country and the City : Ethnographies of a Changing Global Foodscape

Bloomsbury Academic, 2013

Book chapter

6

... or for sale to the growing number of tourists showing momentary interest in “authentic” Zulu customs. The members of the cheesemaking family in the Auvergne region of France who are at the center of Harry G. West’s chapter have resisted...