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Food and Identity

Paul S. Lloyd

Paul S. Lloyd is University Tutor and Part-time Lecturer at the University of Leicester, UK. Author affiliation details are correct at time of print publication.

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Food and Identity in England, 1540–1640 : Eating to Impress

Bloomsbury Academic, 2015

Book chapter

1

... may become the daily necessities of the upper classes’. M. Douglas and B. Isherwood ,...

Animals Used for Food in the Past: As Seen by Their Remains Excavated from Archaeological Sites

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

3

... populations . Arctic Anthropology 25: 28–43. M. A. Zeder , and S. R. Arter . 1996. Meat...
... For a discussion on terroir and the marketing of Frenchness, see Kolleen M. Guy, When Champagne Became French: Wine and the Making of a National Identity (Baltimore: Johns Hopkins University Press, 2003). See also Rachel Laudan, “Slow...

Squash

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

3

... and Charles Jeffrey , eds. 1990. Biology and utilization of the Cucurbitaceae. Ithaca, N.Y. S. M. Bukasov 1930. The cultivated...

Palm Oil

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

6

... S. M. Martin Briefly, the general nutritional functions of fat are to: Provide energy efficiently. Supply the essential linoleic and linolenic...