by
London, Anne.
Call Number
ARC KLI 641.5676 COM
Publication Date
1952
Format:
Books
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106548.0625
by
Myers, Anne M.
Call Number
820.9357 23
Publication Date
2013
Format:
Electronic Resources
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0.1543
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by
Caplan, Patricia, editor.
Call Number
394.120941 21
Publication Date
1997
Format:
Electronic Resources
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0.1270
by
Wright, David, 1965-
Call Number
362.30941 20
Publication Date
1996
Format:
Electronic Resources
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0.1270
by
Sandler, Joseph.
Call Number
150.1952 22
Publication Date
1997
Format:
Electronic Resources
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0.1191
by
Stenström, Anna-Brita, 1932-
Call Number
306.4408309421 21
Publication Date
2002
Summary
Teenage talk is fascinating, though so far teenage language has not been given the attention in linguistic research that it merits. The dearth of investigations into teenage language is due in part to under representation in language corpora. With the Bergen Corpus of London Teenage Language (COLT) a large corpus of teenage language has become available for research. The first part of Trends in Teenage Talk gives a description how the COLT corpus was collected and processed; the speakers are presented with special emphasis on the recruits and their various backgrounds; ending with a description what the COLT teenagers talk about and how they do it. The second part of the book is devoted to the most prominent features of the teenagers talk: slanguage ; how reported speech is manifested; a survey of non-standard grammatical features; the use of intensifiers; tags; and interactional behaviour in terms of conflict talk.
Format:
Electronic Resources
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0.1169
by
Forth, Christopher E.
Call Number
362.196398 23
Publication Date
2014
Summary
""Fat". In contemporary society the word never fails to elicit powerful emotions, especially as it relates to bodily health and appearance. But fat is a noun as well as an adjective and has a cultural life outside of its relationship with the human body. By focusing on the complex physical and experiential dimensions of this problematic substance, Fat: Culture and Materiality breaks new ground in the study of the relationship between culture and the material world. With contributions from well-respected international scholars, this innovative and interdisciplinary collection will appeal to a wide range of readers interested in fat and its relationship to culture, materiality and lived experience. The v. addresses the role of fats in a variety of cultural settings. Topics include the politics of Palestinian olive oil; the allure of pig fat in heritage pork; the material sources of fat stereotypes in classical and biblical texts; the use of harvested fat in aesthetic surgery; and the status of fat in the self-narratives of anorexics."--
Format:
Electronic Resources
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0.1031
by
Watson, Jonathan, 1960- editor.
Call Number
613.072 21
Publication Date
2000
Summary
Annotation Providing a critical review of the current state of health promotion research. This book re-conceptualises the field of health promotion as collaborative and integrating enterprise, rather than as a battlefield for disciplinary and intellectual clashes. It makes a significant contribution to ongoing epistemological, theoretical and methodological debates in health promotion research. With contributors from Sweden, Switzerland, Denmark, Ireland, the UK and the US, Researching Health Promotion will be of interest to students and professionals working in health promotion, public health, medicine and health policy.
Format:
Electronic Resources
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0.1031
by
Why We Eat, How We Eat (Conference) (2011 : London, England)
Call Number
613.2019 WHY
Publication Date
2013
Format:
Books
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0.0933
by
Jensen, Lotte.
Call Number
940.072 22
Publication Date
2010
Summary
Throughout Europe, nostalgia and modernization embraced around 1800: the rise of historicism coincided with the emergence of the modern nation-state. Poetical, cultural changes intersected with political, institutional ones: a Romantic taste for medieval or tribal antiquity benefited from a modernization-driven transfer of cultural relics into the public sphere. This process involved the establishment of museums, libraries, archives and university institutes, as well as the dissemination of historical knowledge through text editions, philological studies, historical novels, plays, operas and paintings, monuments and restorations.
Format:
Electronic Resources
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0.0921
11.
by
Gelfant, Blanche H., 1922-
Call Number
813.010905 21
Publication Date
2000
Summary
More than 125 lucid essays on major writers and themes. Information and insight into the work of many of the finest short story writers in literary history. Part one--articles on stories that share a particular theme. Part two--individual writers and their work.
Format:
Electronic Resources
Relevance:
0.0921
Call Number
641.3001 23
Publication Date
2021
Summary
"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 identities. This volume addresses three major themes regarding recipes: their nature and identity; their relationship to territory, producers, consumers and places of production. The first part looks at taxonomies of recipes, the relationship between recipes and their source, and how recipes have changed over time, including case studies that look at unsourced recipes through to recipes for foods that are very highly processed. The second part identifies the constitutive relationships that characterize recipes, between territory, producers, consumers, places and spaces of production. The third part studies the values and norms guiding the naming, production and consumption of recipes, scrutinising the cultural appropriation of recipes, how to stake authority in claiming a recipe, and the interplay between aesthetics and ethics in recipe making. With contributors ranging across disciplines including philosophy, law and history, and including established academics such as Carolyn Korsmeyer and food writers such as Rachel Laudan this volume will be of vital importance for those looking to understand how archival material forms our understanding of eating habits and culture throughout history."--
Format:
Electronic Resources
Relevance:
0.0864
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