Food & Markets: Proceedings of the Oxford Symposium on Food and Cookery 2014 PDF Download
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Author: Mark McWilliams
Publisher: Prospect Books
ISBN: 1909248444
Category : Cooking
Languages : en
Pages : 408
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Book Description
Includes papers presented at the 2014 Oxford Symposium on Food and Cookery
Author: Mark McWilliams
Publisher: Prospect Books
ISBN: 1909248444
Category : Cooking
Languages : en
Pages : 408
Get Book
Book Description
Includes papers presented at the 2014 Oxford Symposium on Food and Cookery
Author: Mark McWilliams
Publisher: Oxford Food Symposium
ISBN: 1909248657
Category : Social Science
Languages : en
Pages : 349
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Book Description
This edited collection contains papers presented on the theme of Seeds at the 2018 Oxford Food Symposium. Thirty-six articles by forty-one authors are included.
Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1909248401
Category : Cooking
Languages : en
Pages : 389
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Book Description
Contains essays on food and material culture presented at the 2013 Oxford Symposium on Food and Cookery.
Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1909248495
Category : Social Science
Languages : en
Pages : 399
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Book Description
The papers explored the use of food and cookery to explore the past and the exotic, and food in corporations.
Author: Samantha L. Martin-McAuliffe
Publisher: Bloomsbury Publishing
ISBN: 147252022X
Category : Social Science
Languages : en
Pages : 304
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Book Description
Food and Architecture is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue. Each of the four sections – Regionalism, Sustainability, Craft, and Authenticity – focuses on a core area of overlap between food and architecture. Structured around a series of 'conversations' between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects.
Author: David C. Sutton
Publisher: Chapelfields Press
ISBN: 1843964813
Category : Cooking
Languages : en
Pages : 195
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Book Description
Rich Food Poor Food is a study of the two food traditions in western society: the food eaten by rich people and the food eaten by poor people. It suggests that, until very recent times, the two traditions have rarely intersected.The book studies the gastronomy of the rich, with some extraordinary accounts of extravagant banquets, but also underlines that poor people had food preferences and pleasures which mattered greatly to them. It contrasts, for example, the turbot of the rich with the mackerel of the poor; the asparagus of the rich with the leeks of the poor; and the truffles of the rich with the mushrooms of the poor.Among the features of the book are its use of a wide range of food proverbs to illustrate its themes, and several humorous sections on the absurdities of etiquette in Western Europe in the past five hundred years - many of which survive to this day.
Author: Rita d’Errico
Publisher: Taylor & Francis
ISBN: 1000893278
Category : History
Languages : en
Pages : 290
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Book Description
This book focuses on food and meals consumed during travel since the transport revolution and examines the ways in which the introduction of new forms of transport (propelled by steam and petrol engines), not only affected the way people travel but also led to a transformation in the way we eat. Eating on board a train is different from eating on a ship, and the same is true for other forms of transport. Such differences are not simply a question of quality or variations of menu; a unique history has defined each of these different situations, a history which is still largely to be studied. This volume contains contributions from a mix of established food historians and young researchers. Social and economic history overlap with cultural history approaches and forays into the fields of linguistics and art, confirming that the field of food history, and more generally food studies, is by definition a field of transdisciplinary and border research. This volume will be of interest for scholars within the field of food history, food studies, and food culture, as well as social and cultural historians dealing with industrialization or social policy.
Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 190924855X
Category : Social Science
Languages : en
Pages : 400
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Book Description
Contains the proceedings from the 2016 Oxford Symposium on Food & Cookery focusing on offal.
Author: Frank Vermeulen
Publisher: Routledge
ISBN: 1000379388
Category : History
Languages : en
Pages : 436
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Book Description
How were space and movement in Roman cities affected by economic life? What can the study of Roman urban landscapes tell us about the nature of the Roman economy? These are the central questions addressed in this volume. While there exist many studies of Roman urban space and of the Roman economy, rarely have the two topics been investigated together in a sustained fashion. In this volume, an international team of archaeologists and historians focuses explicitly on the economics of space and mobility in Roman Imperial cities, in both Italy and the provinces, east and west. Employing many kinds of material and written evidence and a wide range of methodologies, the contributors cast new light both on well-known and on less-explored sites. With their direct focus on the everyday economic uses of urban spaces and the movements through them, the contributors offer a fresh and innovative perspective on the workings of Roman urban economies and on the debates concerning space in the Roman world. This volume will be of interest to archaeologists and historians, both those studying the Greco-Roman world and those focusing on urban economic space in other periods and places as well as to other scholars studying premodern urbanism and urban economies.
Author: Janet Beizer
Publisher: U of Minnesota Press
ISBN: 1452970467
Category : Social Science
Languages : en
Pages : 422
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Book Description
How representations of the preparation, sale, and consumption of leftovers in nineteenth-century urban France link socioeconomic and aesthetic history The concept of the “harlequin” refers to the practice of reassembling dinner scraps cleared from the plates of the wealthy to sell, replated, to the poor in nineteenth-century Paris. In The Harlequin Eaters, Janet Beizer investigates how the alimentary harlequin evolved in the nineteenth and early twentieth centuries from the earlier, similarly patchworked Commedia dell’arte Harlequin character and can be used to rethink the entangled place of class, race, and food in the longer history of modernism. By superimposing figurations of the edible harlequin taken from a broad array of popular and canonical novels, newspaper articles, postcard photographs, and lithographs, Beizer shows that what is at stake in nineteenth-century discourses surrounding this mixed meal are representations not only of food but also of the marginalized people—the “harlequin eaters”—who consume it at this time when a global society is emerging. She reveals the imbrication of kitchen narratives and intellectual–aesthetic practices of thought and art, presenting a way to integrate socioeconomic history with the history of literature and the visual arts. The Harlequin Eaters also offers fascinating background to today’s problems of food inequity as it unpacks stories of the for-profit recycling of excess food across class and race divisions.
