Jump to ContentJump to Main Navigation

You are looking at 1-10 of 11 items

  • Keywords: chefs x
Clear All Modify Search

View:

Food and Fantasy in Early Modern Japan

Eric Rath

Published in print:
2010
Published Online:
March 2012
ISBN:
9780520262270
eISBN:
9780520947658
Item type:
book
Publisher:
University of California Press
DOI:
10.1525/california/9780520262270.001.0001
Subject:
History, Asian History

How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? This look at Japanese culinary history delves into the writings of medieval ... More


At the Chef's Table: Culinary Creativity in Elite Restaurants

Vanina Leschziner

Published in print:
2015
Published Online:
January 2016
ISBN:
9780804787970
eISBN:
9780804795494
Item type:
book
Publisher:
Stanford University Press
DOI:
10.11126/stanford/9780804787970.001.0001
Subject:
Sociology, Culture

This book is about the creative work of chefs at elite restaurants in New York City and San Francisco. Based on interviews with chefs and observation of their work in restaurant kitchens, the book ... More


French Union Combat Forces

Charles R. Shrader

in A War of Logistics: Parachutes and Porters in Indochina, 1945-1954

Published in print:
2015
Published Online:
May 2016
ISBN:
9780813165752
eISBN:
9780813165950
Item type:
chapter
Publisher:
University Press of Kentucky
DOI:
10.5810/kentucky/9780813165752.003.0002
Subject:
History, Military History

In Chapter 2, the author describes the French reoccupation of Indochina following World War II and the organization of the French high command and territorial command structures. The strength and ... More


Lifestyle: domestic labour and leisure activities

Rebecca Feasey

in Masculinity and Popular Television

Published in print:
2008
Published Online:
March 2012
ISBN:
9780748627974
eISBN:
9780748651184
Item type:
chapter
Publisher:
Edinburgh University Press
DOI:
10.3366/edinburgh/9780748627974.003.0011
Subject:
Film, Television and Radio, Television

Lifestyle programming has its roots in the hobbyist or enthusiast strand of television that was popular in 1960s Britain. By the turn of the 1990s, lifestyle programming or ‘infotainment’ or ‘factual ... More


Introduction

Eric C. Rath

in Food and Fantasy in Early Modern Japan

Published in print:
2010
Published Online:
March 2012
ISBN:
9780520262270
eISBN:
9780520947658
Item type:
chapter
Publisher:
University of California Press
DOI:
10.1525/california/9780520262270.003.0001
Subject:
History, Asian History

This book traces the development of Japanese cuisine from 1400 to 1868. It discusses previous research on Japanese foodways, as well as cuisine in other historical settings and the ideas of a few ... More


Inventing French Cuisine

in Accounting for Taste: The Triumph of French Cuisine

Published in print:
2004
Published Online:
May 2013
ISBN:
9780226243238
eISBN:
9780226243276
Item type:
chapter
Publisher:
University of Chicago Press
DOI:
10.7208/chicago/9780226243276.003.0003
Subject:
History, European Modern History

Marie-Antoine Carême (1783–1833) was a great chef from France and an extraordinary cultural entrepreneur. He was a star whose celebrity extended beyond the kitchen into the culture at large. Carême ... More


Consuming Passions

in Accounting for Taste: The Triumph of French Cuisine

Published in print:
2004
Published Online:
May 2013
ISBN:
9780226243238
eISBN:
9780226243276
Item type:
chapter
Publisher:
University of Chicago Press
DOI:
10.7208/chicago/9780226243276.003.0006
Subject:
History, European Modern History

This chapter explores changes in French cuisine in the twentieth century by looking at the factors that have reconfigured the culinary landscape over that period of time. It examines the place of ... More


Exploring the World of Elite Chefs

Vanina Leschziner

in At the Chef's Table: Culinary Creativity in Elite Restaurants

Published in print:
2015
Published Online:
January 2016
ISBN:
9780804787970
eISBN:
9780804795494
Item type:
chapter
Publisher:
Stanford University Press
DOI:
10.11126/stanford/9780804787970.003.0001
Subject:
Sociology, Culture

This chapter begins with the central question of the book, namely how chefs navigate a context where they have pressures to show creativity and originality, and conform to tradition to appeal to ... More


Career Paths in High Cuisine

Vanina Leschziner

in At the Chef's Table: Culinary Creativity in Elite Restaurants

Published in print:
2015
Published Online:
January 2016
ISBN:
9780804787970
eISBN:
9780804795494
Item type:
chapter
Publisher:
Stanford University Press
DOI:
10.11126/stanford/9780804787970.003.0002
Subject:
Sociology, Culture

This chapter analyzes the career paths of elite chefs. It begins by describing how chefs choose this occupation, a choice typically experienced as unintended, driven by early experiences working at ... More


Touch at the restaurant: A touch of gastronomy

Alberto Gallace and Charles Spence

in In Touch with the Future: The sense of touch from cognitive neuroscience to virtual reality

Published in print:
2014
Published Online:
April 2014
ISBN:
9780199644469
eISBN:
9780191760587
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780199644469.003.0014
Subject:
Psychology, Cognitive Psychology, Evolutionary Psychology

The last few years has seen a growing body of research interest in the study of the role of touch and oral-somatosensation in the experience of eating and drinking. Professionals of a variety of ... More


View: