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Feasting on History in Toronto’s Fort York National Historic Site

Irina D. Mihalache

Irina D. Mihalache is Assistant Professor of Museum Studies at the University of Toronto, Canada Author affiliation details are correct at time of print publication.

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

6

... celebrated on the last Monday before May 25, in honor of Queen Victoria’s birthday.The Gardiner Expressway is one of Ontario’s major municipal expressways. Developing a historic foodways programme Irina D. Mihalache (IDM)...

Last Course of the Volume

Nina Levent

Nina Levent is the CEO of West & East Art Group, USA Author affiliation details are correct at time of print publication.

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and

Irina D. Mihalache

Irina D. Mihalache is Assistant Professor of Museum Studies at the University of Toronto, Canada Author affiliation details are correct at time of print publication.

Search for publications

Food and Museums

Bloomsbury Academic, 2016

Book chapter

3

...As a final treat for this volume, we would like to offer a triple course of experiences that denote important unfolding trends which are likely to impact museums’ interaction with food in the coming years. These trends combine arts...

Introduction: Re-thinking Museums through Food (and Food through Museums)

Nina Levent

Nina Levent is the CEO of West & East Art Group, USA Author affiliation details are correct at time of print publication.

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and

Irina D. Mihalache

Irina D. Mihalache is Assistant Professor of Museum Studies at the University of Toronto, Canada Author affiliation details are correct at time of print publication.

Search for publications

Food and Museums

Bloomsbury Academic, 2016

Book chapter

6

... and Bridget Wranich , Irina D. Mihalache found out about the development of a successful Historic Foodways Programme, the training of a skilled team of volunteer historic cooks and the adaptations of historic recipes for a modern...

A Cultural History of Restaurants in Art Museums: Collaborative Creativities

Irina D. Mihalache

Irina D. Mihalache is Assistant Professor of Museum Studies at the University of Toronto, Canada 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

4

... of the different restaurants at The Met, with the first opening in 1905 and serving meals à la carte and table d’hôte (Post 2014). Taking into account the history of restaurants in art museums, particularly in North America, this chapter argues...

From Georgian Dinners to Dinner with Dickens: “Don’t Preserve the Historic Kitchen! Go Into the Historic Kitchen!”

Nina Levent

Nina Levent is the CEO of West & East Art Group, USA Author affiliation details are correct at time of print publication.

Search for publications
and

Irina D. Mihalache

Irina D. Mihalache is Assistant Professor of Museum Studies at the University of Toronto, Canada Author affiliation details are correct at time of print publication.

Search for publications

Food and Museums

Bloomsbury Academic, 2016

Book chapter

3

... a historic kitchen and a ballroom! So we do lots of hospitality here. And we also have a modern dining room and we have a modern kitchen, which is completely outside the envelope of the original historic building. Irina D. Mihalache...
... 12, no. 4 (2009): 339–358. and Mihalache Irina D. Mihalache ,...

Chefs as Content Creators: Arzak Kitchen and elBulli Foundation

Nina Levent

Nina Levent is the CEO of West & East Art Group, USA Author affiliation details are correct at time of print publication.

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

0

...The material for this chapter was collected by the author during her site visits to Arzak restaurant and Laboratorio and elBulli Foundation in August and September of 2015. Elena Arzak The Arzak...
... Irina D. Mihalache , “Museums, Consumption, and the Everyday,” in Food and Everyday Life , ed....
...Standing in the kitchen of Amelia Moran Ceja, I watch as Amelia stirs a large bubbling pot of caldo, or chicken soup. We are talking about Ceja Vineyards, the winery she owns and the work she did as a child with her father...

Food and Objecthood: Food, Museums, and Anti-Theatricality

Food and Museums

Bloomsbury Academic, 2016

Book chapter

1

... and Michael D. Garval , Gusto: Essential Writings in Nineteenth-Century Gastronomy ( New York : Routledge, 2005)....