Jump to ContentJump to Main Navigation

You are looking at 1-20 of 27 items

  • Keywords: cheese x
Clear All Modify Search

View:

The Science of a Grilled Cheese Sandwich

Jennifer Kimmel

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0002
Subject:
Sociology, Science, Technology and Environment

This chapter explains why certain varieties of cheese make better grilled cheese sandwiches. Melt is the ideal cheese characteristic needed to make a grilled cheese sandwich. Some cheeses melt better ... More


Ascetic Eucharists: Food and Drink in Early Christian Ritual Meals

Andrew McGowan

Published in print:
1999
Published Online:
September 2011
ISBN:
9780198269724
eISBN:
9780191683770
Item type:
book
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780198269724.001.0001
Subject:
Religion, Early Christian Studies

The early Eucharist has usually been seen as sacramental eating of token bread and wine in careful or even slavish imitation of Jesus and his earliest disciples. In fact the evidence suggests great ... More


Strict Implication and the Swiss Cheese Principle

Robert Kirk

in Raw Feeling: A philosophical account of the essence of consciousness

Published in print:
1996
Published Online:
October 2011
ISBN:
9780198236795
eISBN:
9780191679353
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780198236795.003.0003
Subject:
Philosophy, Philosophy of Mind, Metaphysics/Epistemology

Philosophy is not in the business of discovering the mechanisms of the brain. But it can aspire to understand how the workings of any mere mechanisms could produce something so mysterious as raw ... More


Isaac Ibn Kalpon

David Goldstein

in Hebrew Poems from Spain

Published in print:
2007
Published Online:
February 2021
ISBN:
9781904113669
eISBN:
9781800340183
Item type:
chapter
Publisher:
Liverpool University Press
DOI:
10.3828/liverpool/9781904113669.003.0004
Subject:
Religion, Judaism

This chapter focuses on the poetry of Isaac Ibn Kalpon. Isaac came from a North African Jewish family and was born in the middle of the tenth century. He lived a while in Cordoba and spent a great ... More


From Milk to Cheeses

Massimo Montanari

in Medieval Tastes: Food, Cooking, and the Table

Published in print:
2015
Published Online:
November 2015
ISBN:
9780231167864
eISBN:
9780231539081
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231167864.003.0008
Subject:
History, European Medieval History

This chapter talks about milk and cheeses. The image of milk is naturally associated with infancy, and it is generally rejected as a food for adults. The consumption of milk in adulthood thus became ... More


101 Deadly Days: Listeria monocytogenes Associated with Mexican-Style Cheese

Laurene Mascola and S. Benson Werner

in Public Health Practice: What Works

Published in print:
2012
Published Online:
January 2014
ISBN:
9780199892761
eISBN:
9780199301515
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780199892761.003.0016
Subject:
Public Health and Epidemiology, Public Health

This chapter describes how a local health departmentbecame aware of a previously non-reportable serious infectious disease by having a good surveillance system and describes the epidemiologic steps ... More


From little slips to big disasters: an error quest

Jim Reason

in Inside Psychology: A science over 50 years

Published in print:
2008
Published Online:
March 2012
ISBN:
9780199228768
eISBN:
9780191696336
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780199228768.003.0018
Subject:
Psychology, Cognitive Psychology

This chapter presents a personal narrative which explores experiences in an error study. It explains that the study started with a quite narrow and strictly cognitive focus and later included an ... More


“only Monotheists May be Entrusted With Slaughter”: The Targets of Shiʿi Foreign Food Restrictions

David M. Freidenreich

in Foreigners and Their Food: Constructing Otherness in Jewish, Christian, and Islamic Law

Published in print:
2011
Published Online:
May 2012
ISBN:
9780520253216
eISBN:
9780520950276
Item type:
chapter
Publisher:
University of California Press
DOI:
10.1525/california/9780520253216.003.0011
Subject:
Religion, World Religions

Shi'is face an uphill battle in their efforts to justify prohibitions against nearly all foodstuffs associated with all non-Muslims. The Qur'an, after all, distinguishes People of the Book from ... More


Introduction

Alan Kelly

in Title Pages

Published in print:
2019
Published Online:
November 2020
ISBN:
9780190687694
eISBN:
9780197559819
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780190687694.003.0004
Subject:
Chemistry, Organic Chemistry

First, I have a confession to make. I am a food scientist. I have spent a large part of my life in a white coat, or working with students in white coats, studying, ... More


Consistency and Change

Alan Kelly

in Title Pages

Published in print:
2019
Published Online:
November 2020
ISBN:
9780190687694
eISBN:
9780197559819
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780190687694.003.0006
Subject:
Chemistry, Organic Chemistry

Proteins are, in my view, the most impressive molecules in food. They influence the texture, crunch, chew, flow, color, flavor, and nutritional quality of food. Not ... More


A Word on the Wonderful Weirdness of Water

Alan Kelly

in Molecules, Microbes, and Meals: The Surprising Science of Food

Published in print:
2019
Published Online:
November 2020
ISBN:
9780190687694
eISBN:
9780197559819
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780190687694.003.0012
Subject:
Chemistry, Organic Chemistry

Before we move forward from our previous chapters’ exploration of the importance of the microbiology of food from its many different angles to start to focus on how ... More


Innovation and the Development of Recipes and Formulations

Alan Kelly

in Molecules, Microbes, and Meals: The Surprising Science of Food

Published in print:
2019
Published Online:
November 2020
ISBN:
9780190687694
eISBN:
9780197559819
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780190687694.003.0018
Subject:
Chemistry, Organic Chemistry

Many studies have reported astonishing statistics about the rate of introduction of new food products globally, with new products appearing probably at least every ... More


The Life of Cheese: Crafting Food and Value in America

Heather Paxson

Published in print:
2012
Published Online:
May 2013
ISBN:
9780520270176
eISBN:
9780520954021
Item type:
book
Publisher:
University of California Press
DOI:
10.1525/california/9780520270176.001.0001
Subject:
Anthropology, American and Canadian Cultural Anthropology

The Life of Cheese is an anthropological study of American artisan cheese and the people who make it. Telling the stories of individual cheesemakers, the book explores how craftwork has become a new ... More


Artistic Choice + Culinary Nomenclature

Hervé This

in Note-by-Note Cooking: The Future of Food

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231164863
eISBN:
9780231538237
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231164863.003.0006
Subject:
Sociology, Science, Technology and Environment

This chapter proposes how cooks who perform molecular cooking should respond to criticisms that their technique deconstructs traditional cooking. Molecular cooking artificially recreates traditional ... More


American Artisanal

Heather Paxson

in The Life of Cheese: Crafting Food and Value in America

Published in print:
2012
Published Online:
May 2013
ISBN:
9780520270176
eISBN:
9780520954021
Item type:
chapter
Publisher:
University of California Press
DOI:
10.1525/california/9780520270176.003.0001
Subject:
Anthropology, American and Canadian Cultural Anthropology

“American Artisanal” situates artisan cheese and the people who make it in American agricultural and symbolic landscapes. I suggest that artisan cheesemaking signals a new chapter in dominant ... More


Ecologies of Production

Heather Paxson

in The Life of Cheese: Crafting Food and Value in America

Published in print:
2012
Published Online:
May 2013
ISBN:
9780520270176
eISBN:
9780520954021
Item type:
chapter
Publisher:
University of California Press
DOI:
10.1525/california/9780520270176.003.0002
Subject:
Anthropology, American and Canadian Cultural Anthropology

“Ecologies of Production” draws from ethnographic fieldwork conducted on a sheep dairy farm to detail what goes into producing cheese and to analyze how cheesemakers draw meaning from that labor. The ... More


The Cheese and the Words: Popular Political Culture and Participatory Democracy in the Early American Republic

Jeffrey L. Pasley

in Beyond the Founders: New Approaches to the Political History of the Early American Republic

Published in print:
2004
Published Online:
July 2014
ISBN:
9780807828892
eISBN:
9781469605241
Item type:
chapter
Publisher:
University of North Carolina Press
DOI:
10.5149/9780807898833_pasley.5
Subject:
History, American History: early to 18th Century

The Berkshire County in Cheshire, Massachusetts is a community of Baptists and supporters of Democratic Republicans. To demonstrate their political statement, the women of Cheshire prepared a four ... More


Eating Insects: Naturally!

Arnold van Huis, Henk van Gurp, and Marcel Dicke

in The Insect Cookbook: Food for a Sustainable Planet

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231166843
eISBN:
9780231536219
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231166843.003.0003
Subject:
Sociology, Politics, Social Movements and Social Change

This chapter presents six more insect delicacies. The scale insect cochineal from Peru produces a red dye called carmine, which is used for coloring candies, alcoholic drinks, and surimi (imitation ... More


Umami from land animals: Meat, eggs, and dairy products

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/9780231168908.003.0007
Subject:
Sociology, Science, Technology and Environment

This chapter focuses on three sources of umami that come from land animals: meat, eggs, and dairy products. In general, there are more free amino acids in the foodstuffs that are made from the ... More


The Kentucky Derby Party

Peggy Noe Stevens, Susan Reigler, and Fred Minnick

in Which Fork Do I Use with My Bourbon?: Setting the Table for Tastings, Food Pairings, Dinners, and Cocktail Parties

Published in print:
2020
Published Online:
September 2020
ISBN:
9781949669091
eISBN:
9781949669121
Item type:
chapter
Publisher:
University Press of Kentucky
DOI:
10.5810/kentucky/9781949669091.003.0007
Subject:
Society and Culture, Cultural Studies

Every spring, horses and whiskey meet to celebrate “The Greatest Two Minutes in Sports,” the Kentucky Derby, which is run at Churchill Downs in Louisville on the first Saturday in May. While the ... More


View: