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Identity: Are We What We Eat?

Warren Belasco

Warren Belasco is Professor Emeritus of American Studies, University of Maryland, Baltimore County, USA. He is the author of Appetite for Change: How the Counterculture Took on the Food Industry, Meals to Come: A History of the Future of Food, and Food: The Key Concepts. He has edited Food Nations: Selling Taste in Consumer Societies (with Philip Scranton), and Food Chains: From Farmyard to Shopping Cart (with Roger Horowitz). Author affiliation details are correct at time of print publication.

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Food : The Key Concepts

Berg, 2008

Book chapter

1

... hoped to obscure its identity as a tobacco marketer. It’s hard to keep up with the world of corporate mega-mergers. Nabisco was founded in 1898 and was acquired by R. J. Reynolds Tobacco in 1985. Philip Morris (PM) bought Nabisco...

Responsibility: Who Pays for Dinner?

Warren Belasco

Warren Belasco is Professor Emeritus of American Studies, University of Maryland, Baltimore County, USA. He is the author of Appetite for Change: How the Counterculture Took on the Food Industry, Meals to Come: A History of the Future of Food, and Food: The Key Concepts. He has edited Food Nations: Selling Taste in Consumer Societies (with Philip Scranton), and Food Chains: From Farmyard to Shopping Cart (with Roger Horowitz). Author affiliation details are correct at time of print publication.

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Food : The Key Concepts

Berg, 2008

Book chapter

1

... 1994). The result was a lovely banquet supplied by a global food chain that could be appreciated even by 1919, when geographer J. Russell Smith marveled at the dependence of a typical Massachusetts consumer on distant sources.The man...

Convenience

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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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

2

... of a “convenience” food—small and portable, nutritious, cheap, and ready to eat—the term is usually applied to processed foods that have been manufactured for mass consumption. Indeed, Warren Belasco describes convenience as the food...

Science

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

2

... that shapes how and what food is eaten, where. Science and the Problem of Food Warren Belasco (2006) identifies the emergence in the late eighteenth century of three main narratives associated with the future of food,...

Technologies

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

2

... at definition. As Warren Belasco (2006) confirms in his history of the future of food, consumers have always been ambivalent toward technological innovations in relation to food; some of the reasons for this will be explored in this essay.Taking...

Foodscapes

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

0

...Differing from most of the food-words discussed in this volume, the term foodscape is one that has not worked its way into everyday vocabulary. Neither is it a very well-known concept in food studies research. Within those contexts where...

Responsibility

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

0

...Conventional definitions suggest that to be responsible is to be morally accountable for one’s actions. But morality and accountability are equally applicable at scales beyond the individual, as in current debates about corporate social...

Values

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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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

0

...Values © Angela Meah. “Value” is a deeply ambivalent word, referring simultaneously to the price of goods (their market value) and to the things we value or hold dear that are often considered...

Artisan

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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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

0

...According to the American Cheese Society, the word “artisan” (or “artisanal”) refers to goods that are produced primarily by hand, in small batches, with particular attention to the traditions of the cheesemaker’s art, using as little...

Drinking

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

0

...Drinking © Angela Meah. Drinking has been going on throughout human history, but it doesn’t just happen. As a child, it is one of the very first and most essential tasks...