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The Psychology of Flavour

Richard Stevenson

Published in print:
2009
Published Online:
February 2010
ISBN:
9780199539352
eISBN:
9780191724008
Item type:
book
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780199539352.001.0001
Subject:
Psychology, Cognitive Psychology

Flavour is arguably the most fascinating aspect of eating and drinking. It utilises a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully ... More


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


Accounting for Taste: The Triumph of French Cuisine

Priscilla Parkhurst Ferguson

Published in print:
2004
Published Online:
May 2013
ISBN:
9780226243238
eISBN:
9780226243276
Item type:
book
Publisher:
University of Chicago Press
DOI:
10.7208/chicago/9780226243276.001.0001
Subject:
History, European Modern History

French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. This book brings these “accidents” to the surface, illuminating the ... More


Italian Identity in the Kitchen, or Food and the Nation

Massimo Montanari

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231160841
eISBN:
9780231535083
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231160841.001.0001
Subject:
Sociology, Culture

This text tells the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine—which consisted of bread, wine, and olives—with the ... More


Eating Up Yugoslavia: Cookbooks and Consumption in Socialist Yugoslavia

Wendy Bracewell

in Communism Unwrapped: Consumption in Cold War Eastern Europe

Published in print:
2012
Published Online:
January 2013
ISBN:
9780199827657
eISBN:
9780199950461
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780199827657.003.0007
Subject:
History, European Modern History, Cultural History

This chapter examines the complex culture of food consumption in postwar Yugoslavia, primarily through the window of cookbooks. Following the evolution of cookbooks as officially produced and ... More


The Artusian Synthesis

Massimo Montanari

in Italian Identity in the Kitchen, or Food and the Nation

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231160841
eISBN:
9780231535083
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231160841.003.0008
Subject:
Sociology, Culture

This chapter considers Pellegrino Artusi's genuine “national” cookbook La scienza in cucina e l'arte di mangier bene (1891), which set out to unify the country's gastronomic practices. Artusi ... More


Behaviour and culture

Tim Lang, David Barling, and Martin Caraher

in Food Policy: Integrating health, environment and society

Published in print:
2009
Published Online:
September 2009
ISBN:
9780198567882
eISBN:
9780191724121
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780198567882.003.0007
Subject:
Public Health and Epidemiology, Public Health, Epidemiology

This chapter focuses on the behavioural and cultural aspects of food. It argues that food behaviour can be located within a social process in which consumers are but one set of actors in the food ... 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


Stewing on a Theme of Cuisine: Biomolecular and Interpretive Approaches to Culinary Changes at the Transition to Agriculture

Hayley Saul, Aikaterini Glykou, and Oliver E. Craig

in Early Farmers: The View from Archaeology and Science

Published in print:
2014
Published Online:
May 2015
ISBN:
9780197265758
eISBN:
9780191771965
Item type:
chapter
Publisher:
British Academy
DOI:
10.5871/bacad/9780197265758.003.0011
Subject:
Archaeology, Prehistoric Archaeology

In the last two decades scientific techniques have opened up new avenues in archaeological studies of food. In particular, biomolecular approaches generate datasets with fundamentally different ... 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


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