"In Food and Feast in Premodern Outlaw Tales editors Melissa Ridley Elmes and Kristin Bovaird-Abbo gather eleven original studies examining scenes of food and feasting in premodern outlaw texts ranging from the tenth through the seventeenth centuries and forward to their cinemat…
"In Food and Feast in Premodern Outlaw Tales editors Melissa Ridley Elmes and Kristin Bovaird-Abbo gather eleven original studies examining scenes of food and feasting in premodern outlaw texts ranging from the tenth through the seventeenth centuries and forward to their cinemat…
"Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whether people have similar experiences of it. On one hand, food is recognized as a basic need, if not a basic right. On the other han…
"Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whether people have similar experiences of it. On one hand, food is recognized as a basic need, if not a basic right. On the other han…
"Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whether people have similar experiences of it. On one hand, food is recognized as a basic need, if not a basic right. On the other han…
"Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whether people have similar experiences of it. On one hand, food is recognized as a basic need, if not a basic right. On the other han…
"Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whether people have similar experiences of it. On one hand, food is recognized as a basic need, if not a basic right. On the other han…
Edible Ideologies argues that representations of food-in literature and popular fiction, cookbooks and travel guides, war propaganda, women's magazines, television and print advertisements-are not just about nourishment or pleasure. Contributors explore how these various modes o…
"Around the world, indigenous peoples are returning to traditional foods and cooking methods to reestablish healthy lifeways to combat contemporary diseases such as diabetes and obesity. Food Sovereignty the Navajo Way is the first book to focus on the dietary practices of the N…
The Owners of Kinship investigates how kinship in Indigenous Amazonia is derived from the asymmetrical relation between an "owner" and his or her dependents. Through a comprehensive ethnography of the Kanamari, Luiz Costa shows how this relationship is centered around the bond c…
The Owners of Kinship investigates how kinship in Indigenous Amazonia is derived from the asymmetrical relation between an "owner" and his or her dependents. Through a comprehensive ethnography of the Kanamari, Luiz Costa shows how this relationship is centered around the bond c…
The Owners of Kinship investigates how kinship in Indigenous Amazonia is derived from the asymmetrical relation between an "owner" and his or her dependents. Through a comprehensive ethnography of the Kanamari, Luiz Costa shows how this relationship is centered around the bond c…
"Recipes form the bedrock of culinary cultures and allow the knowledge of how to cook across generations, countries and cultures, through history. They are vital for the transfer of knowledge and have, through restaurants, entered the public domain to become part of brand identi…
Introduction: Andrea Borghini and Sanna Hirvonen, University of Milan, Italy -- Part I: The Nature of Recipes -- Ch. 1: The Tastes of a Recipe Davide Bordini, Postdoctoral Researcher, Liege, Belgium -- Ch. 2: Time for After-Tasters Akiko Frischhut, Akita University, Japan & Giul…
"Recipes form the bedrock of culinary cultures and allow the knowledge of how to cook across generations, countries and cultures, through history. They are vital for the transfer of knowledge and have, through restaurants, entered the public domain to become part of brand identi…
