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Tea and Cakes: Consuming Groceries

Jon Stobart

in Sugar and Spice: Grocers and Groceries in Provincial England, 1650-1830

Published in print:
2012
Published Online:
January 2013
ISBN:
9780199577927
eISBN:
9780191744884
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780199577927.003.0010
Subject:
History, British and Irish Early Modern History, Economic History

This chapter examines the ways in which groceries were consumed, linking the practicalities of everyday activities with theorisations of consumer motivation. The chapter begins by critically ... More


Embedding Under Tense Operators

Berit Brogaard

in Transient Truths: An Essay in the Metaphysics of Propositions

Published in print:
2012
Published Online:
May 2012
ISBN:
9780199796908
eISBN:
9780199933235
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780199796908.003.0006
Subject:
Philosophy, Philosophy of Language

David Kaplan was one of the most vivid supporters of the view that there are temporal contents which tense operators operate on. The conclusion that the truth-value of sentence content may be ... More


Epilogue

Farah Karim-Cooper

in Cosmetics in Shakespearean and Renaissance Drama

Published in print:
2006
Published Online:
March 2012
ISBN:
9780748619931
eISBN:
9780748652204
Item type:
chapter
Publisher:
Edinburgh University Press
DOI:
10.3366/edinburgh/9780748619931.003.0009
Subject:
Literature, Shakespeare Studies

Most critics who have examined the theological and misogynistic opposition to cosmetics argue that the dramatic representation of cosmetics is grounded in a fundamental devaluation of beautification. ... More


The Candid Conte: Candide ou lʼoptimisme

ROGER PEARSON

in The Fables of Reason: A Study of Voltaire's Contes Philosophiques

Published in print:
1993
Published Online:
October 2011
ISBN:
9780198158806
eISBN:
9780191673375
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780198158806.003.0008
Subject:
Literature, European Literature

This chapter discusses Candide, which is considered to be Voltaire's longest and funniest story. Some have even considered it to be the best of all the possible contes. Candide is an important work ... More


Epilogue: Umami has come to stay

Ole G. Mouritsen, Klavs Styrbæk, and Jonas Drotner Mouritsen

in Umami: Unlocking the Secrets of the Fifth Taste

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168908
eISBN:
9780231537582
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168908.003.0011
Subject:
Sociology, Science, Technology and Environment

This epilogue discusses how umami, bolstered by official recognition by the scientific community as a true basic taste and by our own heightened awareness of the role it plays in our food, has joined ... More


Japanese Cuisine, a Backward Journey

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/9780520262270.003.0002
Subject:
History, Asian History

Shōsekiken Sōken, in his book Collected Writings on Cuisine and an Outline on Seasonings, included definitions of technical terms for cooking, model menus, recipes, and serving suggestions for ... More


The Barbarians’ Cookbook

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/9780520262270.003.0005
Subject:
History, Asian History

The Southern Barbarians' Cookbook is a culinary text that speaks to important changes in Japan's foodways in the sixteenth and seventeenth centuries. Written in the seventeenth century, if not ... More


Categories and Classifications in 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/9780804787970.003.0003
Subject:
Sociology, Culture

This chapter analyzes the role of categories and classifications in cuisine. The cuisine chefs choose has significant consequences both for the dishes they can put out, and how their restaurants will ... More


Note-by-Note Cooking: The Future of Food

Hervé This

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231164863
eISBN:
9780231538237
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231164863.001.0001
Subject:
Sociology, Science, Technology and Environment

This book liberates cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a ... More


Ingredients

Paul A. Offit and Charlotte A. Moser

in Vaccines and Your Child: Separating Fact from Fiction

Published in print:
2011
Published Online:
November 2015
ISBN:
9780231153072
eISBN:
9780231526715
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153072.003.0003
Subject:
Public Health and Epidemiology, Public Health

This chapter answers questions regarding the ingredients of vaccines. The CDC estimates that every year, about 200 people suffer severe allergic reactions to substances in vaccines. These substances ... More


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