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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


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


Contested Tastes: Foie Gras and the Politics of Food

Michaela DeSoucey

Published in print:
2016
Published Online:
January 2018
ISBN:
9780691154930
eISBN:
9781400882830
Item type:
book
Publisher:
Princeton University Press
DOI:
10.23943/princeton/9780691154930.001.0001
Subject:
Sociology, Politics, Social Movements and Social Change

Who cares about foie gras? As it turns out, many do. In the last decade, this French delicacy—the fattened liver of ducks or geese that have been force-fed through a tube—has been at the center of ... More


Food and Power: A Culinary Ethnography of Israel

Nir Avieli

Published in print:
2017
Published Online:
May 2018
ISBN:
9780520290099
eISBN:
9780520964419
Item type:
book
Publisher:
University of California Press
DOI:
10.1525/california/9780520290099.001.0001
Subject:
Anthropology, Middle Eastern Cultural Anthropology

Drawing on ethnography conducted in Israel since the late 1990s, this book considers how power is produced, reproduced, negotiated, and subverted in the contemporary Israeli culinary sphere. The book ... 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


Size Matters

Nir Avieli

in Food and Power: A Culinary Ethnography of Israel

Published in print:
2017
Published Online:
May 2018
ISBN:
9780520290099
eISBN:
9780520964419
Item type:
chapter
Publisher:
University of California Press
DOI:
10.1525/california/9780520290099.003.0002
Subject:
Anthropology, Middle Eastern Cultural Anthropology

This chapter focuses on the definition and characterization of Israeli cuisine. Based on interviews with dozens of chefs, restaurateurs, and food critics, and defying existing conventions of Israeli ... 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


The Oldest Cuisine in the World

Jean Bottéro

in Everyday Life in Ancient Mesopotamia

Published in print:
2001
Published Online:
March 2012
ISBN:
9780748613878
eISBN:
9780748653584
Item type:
chapter
Publisher:
Edinburgh University Press
DOI:
10.3366/edinburgh/9780748613878.003.0003
Subject:
Classical Studies, European History: BCE to 500CE

This chapter discusses the existence of the oldest cuisine in the world. There remains Mesopotamia. It establishes an impressive inventory of the goods that formed the ancient Mesopotamians' everyday ... More


The Oldest Feast

Jean Bottéro

in Everyday Life in Ancient Mesopotamia

Published in print:
2001
Published Online:
March 2012
ISBN:
9780748613878
eISBN:
9780748653584
Item type:
chapter
Publisher:
Edinburgh University Press
DOI:
10.3366/edinburgh/9780748613878.003.0004
Subject:
Classical Studies, European History: BCE to 500CE

In Mesopotamia, it is perfectly clear that it was first and foremost the wealthy, the beneficiaries of the haute cuisine, who enjoyed sumptuous and frequent banquets – to say nothing of the gods, a ... 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


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


Of Knives and Men: Cutting Ceremonies and Cuisine

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/9780520262270.003.0003
Subject:
History, Asian History

At the same time that chefs in the employ of shoguns, elite warlords, and aristocrats in the fifteenth century were developing the arts of cooking and banqueting, they were also doing other, less ... More


Ceremonial Banquets

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/9780520262270.003.0004
Subject:
History, Asian History

In premodern Japan, the knife ceremonies enabled “men of the carving knife” (hōchōnin) to showcase their occupational skills at banquets in brilliant displays of carving fish and fowl, as both an ... 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


Food and Fantasy in Culinary Books

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/9780520262270.003.0006
Subject:
History, Asian History

The rise of the publishing business has been called the most important cultural development in early modern Japan. The mid-seventeenth century saw the rise of a new form of culinary writing, the ... More


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