by
Deutsch, Jonathan, 1977-
Call Number
394.12003
Publication Date
2012
Summary
This thoroughly engaging encyclopedia considers the rich diversity of unfamiliar foods eaten around the world.
Format:
Electronic Resources
Relevance:
26474.9043
by
Deutsch, Jonathan, 1977-
Call Number
641.5 DEU
Publication Date
2009
Format:
Books
Relevance:
26454.9980
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by
Miller, Jeff (Jeffrey P.)
Call Number
641.5072 MIL
Publication Date
2010
Summary
"This title is a guide to doing research in the burgeoning field of food studies. Designed for the classroom as well as for the independent scholar, the book details the predominant research methods in the field, provides a series of interactive questions and templates to help guide a project, and includes suggestions for food-specific resources such as archives, libraries and reference works. Interviews with leading scholars in the field and discussions of how the study of food can enhance traditional methods are included. Food Studies: An Introduction to Research Methods begins with an overview of food studies and research methods followed by a guide to the literature. Four methodological "baskets" representing the major methodologies of the field are explored together with interviews of leading scholars: food history (Ken Albala); ethnographic methods (Carole Counihan); cultural, material, and media studies (Psyche Williams-Forson); and quantitative methods (Jeffrey Sobal). The book concludes with chapters on research ethics, including working with human subjects, and technology tools for research."--Provided by publisher.
Format:
Electronic Resources
Relevance:
2633.1448
by
Miller, Jeff (Jeffrey P.)
Call Number
641.30072 MIL
Publication Date
2009
Summary
"This title is a guide to doing research in the burgeoning field of food studies. Designed for the classroom as well as for the independent scholar, the book details the predominant research methods in the field, provides a series of interactive questions and templates to help guide a project, and includes suggestions for food-specific resources such as archives, libraries and reference works. Interviews with leading scholars in the field and discussions of how the study of food can enhance traditional methods are included. Food Studies: An Introduction to Research Methods begins with an overview of food studies and research methods followed by a guide to the literature. Four methodological "baskets" representing the major methodologies of the field are explored together with interviews of leading scholars: food history (Ken Albala); ethnographic methods (Carole Counihan); cultural, material, and media studies (Psyche Williams-Forson); and quantitative methods (Jeffrey Sobal). The book concludes with chapters on research ethics, including working with human subjects, and technology tools for research"--Provided by publisher.
Format:
Books
Relevance:
2633.1431
by
Hauck-Lawson, Annie.
Call Number
394.1209747 GAS
Publication Date
2008
Summary
"An irresistible sampling of the city's rich food heritage, Gastrapolis explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of cuisine combinations such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and sketches a history of early farming practices. Essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. They share spice-scented recollections of Brooklyn, Queens, and the Bronx, and present colorful vignettes of the avant-garde chefs, entrepreneurs, and patrons who continue to influence the way New Yorkers eat."--BOOK JACKET.
Format:
Books
Relevance:
2633.1033
by
Hauck-Lawson, Annie.
Call Number
394.1 HAU
Publication Date
2008
Summary
An irresistible sampling of the city's rich food heritage, Gastropolis explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of New York's fusion cuisine, such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and offers a history of early farming practices. Specially written essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between res
Format:
Electronic Resources
Relevance:
2633.0334
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