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  • 1
    Online Resource
    Online Resource
    2014-
    Title: Journal of ethnic foods
    Year of publication: 2014-
    Document type: Online Resource
    Terms of use: "Culture, health, traditional food knowledge, ecology and geography."
    Link(s): Fulltext
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  • 2
    Online Resource
    Online Resource
    2020
    ISBN: 978-1-350-12080-8  ISBN: 978-1-350-12079-2  ISBN: 978-1-350-12078-5 
    Title: Eat, drink, think
    Subtitle: what ancient Greece can tell us about food and wine
    Publisher(s): London : Bloomsbury Academic
    Document type: Online Resource
    Physical description: 1 Online-Ressource
    ISBN: 978-1-350-12080-8 , 978-1-350-12079-2 , 978-1-350-12078-5
    Identifier: 10.5040/9781350120808
    Parallel edition(s): Erscheint auch als: Druck-Ausgabe, hbk.: 978-1-350-12076-1
    Erscheint auch als: Druck-Ausgabe, pbk.: 978-1-350-12077-8
    Classification (DDC): Allgemeine Bräuche
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  • 3
    Online Resource
    Online Resource
    2020
    ISBN: 9789004414792 
    Contributer: Suzara, Aileen , Choy, Catherine Ceniza
    Title: Tikim
    Subtitle: essays on Philippine food and culture
    Publisher(s): BRILL
    Year of publication: 2020
    Document type: Online Resource
    ISBN: 9789004414792
    Terms of use: Vorläufiger Zugriff bis Ende Mai 2021
    Abstract: Tikim: Essays on Philippine Food and Culture by Doreen G. Fernandez is a groundbreaking work that introduces readers to the wondrous history of Filipino foodways. First published by Anvil in 1994, Tikim explores the local and global nuances of Philippine cuisine through its people, places, feasts, and flavors. Doreen Gamboa Fernandez (1934–2002) was a cultural historian, professor, author, and columnist. Her food writing educated and inspired generations of chefs and food enthusiasts in the Philippines and throughout the world. This Brill volume honors and preserves Fernandez’s legacy with a reprinting of Tikim, a foreword by chef and educator Aileen Suzara, and an editor’s preface by historian Catherine Ceniza Choy
    Link(s): Fulltext
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  • 4
    Online Resource
    Online Resource
    2020
    ISBN: 0429426100  ISBN: 9780429759970  ISBN: 0429759975  ISBN: 9780429759963  ISBN: 0429759967  ISBN: 9780429759956  ISBN: 0429759959  ISBN: 9780429426100 
    Contributer: Gustafsson, Ulla
    Title: What is food?
    Subtitle: researching a topic with many meanings
    Publisher(s): Routledge
    Year of publication: 2020
    Document type: Online Resource
    ISBN: 0429426100 , 9780429759970 , 0429759975 , 9780429759963 , 0429759967 , 9780429759956 , 0429759959 , 9780429426100
    Terms of use: Vorläufiger Zugriff bis Ende April 2021
    Abstract: "This volume brings together contributions that provide a snapshot of current food research. What is food? acknowledges the many dimensions of food, including its social, cultural, symbolic and sensual qualities, while also being material in that it is fundamental to our survival. The contributions will be of interest to a wide range of students and researchers looking for a cutting-edge insight into how to frame and study food in areas related to the sociology of food, health, risk, poverty, sustainability and research methods"--
    Link(s): Fulltext
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  • 5
    Online Resource
    Online Resource
    2020
    ISBN: 9780429284465 (electronic bk.)  ISBN: 0429284462 (electronic bk.) 
    Person(s): Garwood, Sasha
    Title: Early modern noblewomen and self-starvation
    Subtitle: the skull beneath the skin
    Publisher(s): Routledge
    Year of publication: 2020
    Document type: Online Resource
    ISBN: 9780429284465 (electronic bk.) , 0429284462 (electronic bk.)
    Terms of use: Vorläufiger Zugriff bis Ende April 2021
    Link(s): Fulltext
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  • 6
    Online Resource
    Online Resource
    2020
    ISBN: 9780429688058 (electronic bk.)  ISBN: 0429688059 (electronic bk.) 
    Contributer: Lupton, Deborah , Feldman, Zeena
    Title: Digital food cultures
    Publisher(s): Routledge
    Year of publication: 2020
    Document type: Online Resource
    ISBN: 9780429688058 (electronic bk.) , 0429688059 (electronic bk.)
    Terms of use: Vorläufiger Zugriff bis Ende April 2021
    Abstract: "This book explores the interrelations between food, technology and knowledge-sharing practices in producing digital food cultures. Digital Food Cultures adopts an innovative approach to examine representations and practices related to food across a variety of digital media: blogs and vlogs (video blogs), Facebook, Instagram, YouTube, technology developers' promotional media, online discussion forums, and self-tracking apps and devices. The book emphasises the diversity of food cultures available on the internet and other digital media, from those celebrating unrestrained indulgence in food to those advocating very specialised diets requiring intense commitment and focus. While most of the digital media and devices discussed in the book are available and used by people across the world, the authors offer valuable insights into how these global technologies are incorporated into everyday lives in very specific geographical contexts. This book offers a novel contribution to the rapidly emerging area of digital food studies and provides a framework for understanding contemporary practices related to food production and consumption internationally"--
    Link(s): Fulltext
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  • 7
    Online Resource
    Online Resource
    2020
    ISBN: 9781487534677 
    Person(s): Anderson, Lara
    Title: Control and Resistance
    Subtitle: Food Discourse in Franco Spain
    Publisher(s): University of Toronto Press
    Year of publication: 2020
    Document type: Online Resource
    ISBN: 9781487534677
    Terms of use: Vorläufiger Zugriff bis zum Jahresende
    Abstract: Control and Resistance reveals the various ways in which food writing of the early-Franco era was a potent political tool, producing ways of eating and thinking about food that privileged patriotism over personal desire. The author examines a diverse range of official and non-official food texts to highlight how discourse helped construct and contest identities in line with the three ideological pillars of the regime: autarky, prescriptive gender roles, and monolithic nationalism. Official food discourse produced an audience with a taste for local foodstuffs, and also created a unified gastronomic space in which regional cuisines were co-opted for the purposes of culinary nationalism. The author discusses a genre of official texts directed solely at women, which demanded women’s compliance and exclusive dedication to domesticity. Alongside such examples, Control and Resistance includes texts that offer resistance to the Franco hegemony. If the traditional view of food writing as connected to domesticity viewed such writing as apolitical, this book accordingly foregrounds food discourse as a place where identities were contested
    Link(s): Fulltext
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  • 8
    Online Resource
    Online Resource
    2020
    ISBN: 9780824882662 
    Contributer: Ku, Robert Ji-Song , Yano, Christine R.
    Title: Branding Japanese Food
    Subtitle: From Meibutsu to Washoku
    Publisher(s): University of Hawaii Press
    Year of publication: 2020
    Document type: Online Resource
    ISBN: 9780824882662
    Terms of use: Vorläufiger Zugriff bis zum Jahresende
    Abstract: Branding Japanese Food is the first book in English on the use of food for the purpose of place branding in Japan. At the center of the narrative is the 2013 inscription of “Washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year” on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. The authors challenge the very definition of washoku as it was presented in the UNESCO nomination, and expose the multitude of contradictions and falsehoods used in the promotion of Japanese cuisine as part of the nation-branding agenda.Cwiertka and Yasuhara argue further that the manipulation of historical facts in the case of washoku is actually a continuation of similar practices employed for centuries in the branding foods as iconic markers of tourist attractions. They draw parallels with gastronomic meibutsu (famous products) and edible omiyage (souvenirs), which since the early modern period have been persistently marketed through questionable connections with historical personages and events. Today, meibutsu and omiyage play a central role in the travel experience in Japan and comprise a major category in the practices of gift exchange. Few seem to mind that the stories surrounding these foods are hardly ever factual, despite the fact that the stories, rather than the food itself, constitute the primary attraction. The practice itself is derived from the intellectual exercise of evoking specific associations and sentiments by referring to imaginary landscapes, known as utamakura or meisho. At first restricted to poetry, this exercise was expanded to the visual arts, and by the early modern period familiarity with specific locations and the culinary associations they evoked had become a fixed component of public collective knowledge.The construction of the myths of meibutsu, omiyage, and washoku as described in this book not only enriches the understanding of Japanese culinary culture, but also highlights the dangers of tweaking of history for branding purposes, and the even greater danger posed by historians remaining silent in the face of this irreversible reshaping of the past into a consumable product for public enjoyment
    Link(s): Fulltext
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  • 9
    Online Resource
    Online Resource
    2020
    ISBN: 9781501748721 
    Title: Tasting Difference
    Subtitle: Food, Race, and Cultural Encounters in Early Modern Literature
    Publisher(s): Cornell University Press
    Year of publication: 2020
    Document type: Online Resource
    ISBN: 9781501748721
    Terms of use: Vorläufiger Zugriff bis zum Jahresende
    Abstract: Tasting Difference examines early modern discourses of racial, cultural, and religious difference that emerged in wake of contact with foreign peoples and exotic foods from across the globe. Gitanjali Shahani reimagines the contact zone between Western Europe and the Global South in culinary terms, emphasizing the gut rather than the gaze in colonial encounters. From household manuals that instructed English housewives how to use newly inported foodstuffs, to "the spiced Indian air" of Midsummer Night's Dream, to the repurposing of Othello as an early modern pitchman for coffee in ballads, to the performance of disgust in travel narratives, Shahani shows how early modern genres negotiated the allure and danger of foreign tastes.Turning maxims such as, "we are what we eat" on their head, Shahani asks how did we (the colonized subjects), become what you (the colonizing subjects) eat? How did we become alternately the object of fear and appetite, loathing and craving? Seeking answers to these questions, Shahani takes us back several centuries, to the process by which food came to be inscribed with racial character and the racial other came to be marked as edible, showing how the racializing of food began in an era well before chicken tikka masala and balti cuisine.Bringing into conversation critical paradigms in early modern studies, food studies, and postcolonial studies. she argues that it is in the writing on food and eating that we see among the earliest configurations of racial difference and it is experienced both as a different taste and as a taste of difference
    Link(s): Fulltext
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  • 10
    Book
    Book
    2020
    ISBN: 978-3-515-12628-1  ISBN: 3-515-12628-7 
    Institution(s): Franz Steiner Verlag
    Title: Zwischen Hunger und Überfluss
    Subtitle: antike Diskurse über die Ernährung
    Publisher(s): Stuttgart : Franz Steiner Verlag
    University location: Saarbrücken
    Document type: Book
    Physical description: 358 Seiten Illustrationen 24 cm x 17 cm
    ISBN: 978-3-515-12628-1 , 3-515-12628-7
    Parallel edition(s): Erscheint auch als: Online-Ausgabe: 978-3-515-12630-4
    Footnote: Beiträge in deutscher, italienischer und französischer Sprache
    Classification (DDC): Geschichte
    Link(s): Inhaltstext
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