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Innovation

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

4

... in the stabilization of acceptable and unacceptable forms of innovation.The acceptability of innovations in food—as defined within standards—is an outcome of negotiation over knowledge claims. Richard Lee (2012) examines two case studies of standard-setting...

Global Ingredients and Local Products

Richard Wilk

Richard Wilk is Provost’s Professor of Anthropology and Director of Food Studies at Indiana University. His recent books include Home Cooking in the Global Village (2006) and Fast Food/Slow Food (2006). Author affiliation details are correct at time of print publication.

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Food History: Critical and Primary Sources : Global Contact and Early Industrialization

Bloomsbury Academic, 2014

Book chapter

2

... recent work on cultural transmission includes Urban and Lee (2001) and Toren (1999). There is no culture where everyone cooks in the same way; all cooks have their own particular ways of doing things learned from people who also...

Choice

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

2

...When thinking about choice in relation to food, it is impossible to ignore availability, and modern supermarkets have excelled in making a wider choice of foods available to many consumers, particularly in the global North. But consumers...

Global Ingredients and Local Products

Richard Wilk

Richard Wilk is Provost’s Professor of Anthropology and Director of Food Studies at Indiana University. His recent books include Home Cooking in the Global Village (2006) and Fast Food/Slow Food (2006). Author affiliation details are correct at time of print publication.

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Home Cooking in the Global Village : Caribbean Food from Buccaneers to Ecotourists

Berg, 2006

Book chapter

1

... completely agree on customs, and they have different interpretations of the past, in every culture. Good recent work on cultural transmission includes Urban and Lee (2001) and Toren (1999). There is no culture where...

Technologies

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

2

...Technologies can be thought of as the practical application of skills and knowledge, including scientific knowledge, to human activity. More commonly, technologies are regarded as particular instruments or artifacts that are operated...

Governance

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

4

... accountability and democratic legitimacy.New systems of governance have also emerged from the development of new trading blocs and international institutions. Richard Lee (2009) examines the case of the Codex Alimentarius, an intergovernmental...

The More Things Change, the More They Stay the Same

Rice and Beans : A Unique Dish in a Hundred Places

Berg, 2012

Book chapter

1

... culture. Anthropologist Shannon Lee Dawdy describes cassava and other tubers as being “worshipped” as a “quasi-divine food” (2002: 57). To lack access to viandas would certainly suggest a state of ridiculous desperation, as signaled...

Farming

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

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Richard Lee

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

2

...Farming © Angela Meah. Farming encompasses a wide variety of organized land- or marine-based activities...