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Journal articles on the topic 'Food history / Food studies'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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1

Rees, Jonathan. "State of the Field: Food History, Food Studies, and Food Writing." Reviews in American History 48, no. 4 (2020): 625–35. http://dx.doi.org/10.1353/rah.2020.0069.

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2

Thomson, Rod. "Halal food: a history." Food, Culture & Society 22, no. 4 (2019): 505–6. http://dx.doi.org/10.1080/15528014.2019.1621117.

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3

Durand, Caroline. "Snacks: A Canadian Food History." Canadian Historical Review 99, no. 4 (2018): 686–87. http://dx.doi.org/10.3138/chr.99.4.br22.

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4

Harris, Bernard. "Review Articles : Food in History." European History Quarterly 27, no. 4 (1997): 581–86. http://dx.doi.org/10.1177/026569149702700408.

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5

Pieroni, Andrea. "Wild Foods: A Topic for Food Pre-History and History or a Crucial Component of Future Sustainable and Just Food Systems?" Foods 10, no. 4 (2021): 827. http://dx.doi.org/10.3390/foods10040827.

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The ethnobiology of wild foods has garnered increasing attention in food studies in recent years, since traditional foodways in less urbanized and globalized areas of the world are sometimes still based on often neglected or even largely unknown wild plant, animal, fungal, microorganism, and mineral ingredients, as well as their food products and culinary preparations [...]

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6

DeNotto, Michael. "Food and Drink in History." Charleston Advisor 22, no. 3 (2021): 23–28. http://dx.doi.org/10.5260/chara.22.3.23.

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Adam Matthew Digital’s historical, primary source-focused Food and Drink in History will amply support not only food studies programs, but multiple disciplines across academia including historical research, gender studies, business and marketing programs, health and nutrition programs, technology programs, social science and education programs, and interdisciplinary studies. Its extensive and international collection of cookbooks represent ethnicities and cultures across the globe and time, as well as rarities like multiple versions of the Apicus Cookbooks; it contains historical videos, video

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7

Ulrich, Katherine E. "Food Fights." History of Religions 46, no. 3 (2007): 228–61. http://dx.doi.org/10.1086/513255.

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8

David A. Davis. "A Recipe for Food Studies." American Quarterly 62, no. 2 (2010): 365–74. http://dx.doi.org/10.1353/aq.0.0132.

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9

Shutek, Jennifer. "Halal Food: A History." Food and Foodways 28, no. 1 (2019): 61–62. http://dx.doi.org/10.1080/07409710.2019.1700049.

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10

Hayden, Tiana B., and Dhan Zunino Singh. "Food and mobility." Journal of Transport History 41, no. 2 (2020): 278–88. http://dx.doi.org/10.1177/0022526620916889.

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Following JTH’s editorial calling for a deeper consideration of the movement of people and things, we propose a more integrated and spread-out consideration of the relationship between food and mobility. Our aim is to bring together two consolidated fields of study – food studies and mobilities studies – in the interest of expanding the focus and subject of history of things in motion. A focus on food helps bring to the fore questions of the social construction of non-human mobility, the socio-technological systems for the circulation of foods, and the mutual affectations between transport and

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11

Mandala, Elias. "Beyond the “Crisis” in African Food Studies." Journal of The Historical Society 3, no. 3-4 (2003): 281–301. http://dx.doi.org/10.1111/j.1529-921x.2003.00065.x.

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12

Nanayakkara, Janandani, Claire Margerison, and Anthony Worsley. "Food professionals’ opinions of the Food Studies curriculum in Australia." British Food Journal 119, no. 12 (2017): 2945–58. http://dx.doi.org/10.1108/bfj-02-2017-0112.

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Purpose The purpose of this paper is to investigate the food system professionals’ opinions of a new senior secondary school food literacy curriculum named Victorian Certificate of Education Food Studies in Victoria, Australia. Design/methodology/approach A purposive sample of 34 food system professionals from different sub-sectors within the Australian food system was interviewed individually in late 2015 and early 2016. Interviews were analysed using the template analysis technique. Findings Most participants appreciated the extensive coverage of food literacy aspects in this new curriculum.

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13

Brik, Tymofii. "FOOD STUDIES IN THE SOCIOLOGY TODAY." Mìsto: ìstorìâ, kulʹtura, suspìlʹstvo, no. 7 (November 25, 2019): 119–25. http://dx.doi.org/10.15407/mics2019.07.119.

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The author presents the history of sociological theories about food and consumption. This brief description, by and large, coincides with the description of the development of the whole discipline. The purpose of this text is not to give a personal or original view of the development of sociology, but to acquaint interested readers with the main directions of the sociological literature and references to modern studies of food and consumption. In addition, this text seeks to show that sociological and historical studies often intersect and enrich each other

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14

Wylie, Diana, and Eno Blankson Ikpe. "Food and Society in Nigeria: A History of Food Customs, Food Economy, and Cultural Change 1900-1989." International Journal of African Historical Studies 28, no. 3 (1995): 695. http://dx.doi.org/10.2307/221220.

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15

Tunc, Tanfer Emin. "Less Sugar, More Warships: Food as American Propaganda in the First World War." War in History 19, no. 2 (2012): 193–216. http://dx.doi.org/10.1177/0968344511433158.

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The use of food as American war propaganda finds its origins in the First World War, when anti-German sentiment prompted Americans to rename German foods. The First World War also signifies an important turning point in the history of American food consumption because it represents a shift in eating habits, culinary practices, and domestic food preparation, including the infiltration of fresh home-grown fruit and vegetables and preserved or canned foods into the US diet, and the introduction of supermarkets. All of these changes, however, would have been impossible without the mobilization of

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16

Brodsky, Adriana Mariel. "Food and Judaism (review)." American Jewish History 92, no. 3 (2004): 367–69. http://dx.doi.org/10.1353/ajh.2006.0022.

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17

Ramazanova, Zoya. "Seasonal Food in Dagestan." Iran and the Caucasus 9, no. 1 (2005): 15–28. http://dx.doi.org/10.1163/1573384054068141.

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18

Brim, M. "Please Send Queer Food." Amerikastudien/American Studies 66, no. 1 (2021): 223–27. http://dx.doi.org/10.33675/amst/2021/1/36.

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19

Morton, Timothy. "Food Studies in the Romantic Period: (S)mashing History." Romanticism 12, no. 1 (2006): 1–4. http://dx.doi.org/10.3366/rom.2006.12.1.1.

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20

Procida, Mary A. "No Longer Half-Baked: Food Studies and Women's History." Journal of Women's History 16, no. 3 (2004): 197–205. http://dx.doi.org/10.1353/jowh.2004.0070.

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21

Claflin, Kyri W. "A Decade of Rapid Growth in Food History and Food Studies Research in the US." Food and History 10, no. 2 (2012): 215–22. http://dx.doi.org/10.1484/j.food.1.103315.

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22

Laudan, Rachel. "Homegrown Cuisines or Naturalized Cuisines? The History of Food in Hawaii and Hawaii’s Place in Food History." Food, Culture & Society 19, no. 3 (2016): 437–59. http://dx.doi.org/10.1080/15528014.2016.1208334.

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23

Boyer, Christopher R. "Planet Taco: A Global History of Mexican Food." Hispanic American Historical Review 94, no. 1 (2014): 153–54. http://dx.doi.org/10.1215/00182168-2390303.

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24

Nalibow, Kenneth L., Musya Glants, and Joyce Toomre. "Food in Russian History and Culture." Slavic and East European Journal 42, no. 3 (1998): 554. http://dx.doi.org/10.2307/309703.

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25

Ayora-Díaz, Steffan Igor. "Food, Technology and Translocal Transformations of Taste: Industrial and Processed Food in Yucatán." Review of International American Studies 13, no. 2 (2020): 103–21. http://dx.doi.org/10.31261/rias.9806.

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Translocality as originally used by Arjun Appadurai was an evocative concept that appealed immediately to anthropologists and others who study global-local connections. Its use has been widely adopted in religious studies, music studies, migration studies and food studies, but it has continued to be rather undefined, which makes it difficult to apply to local data. Here, from the study of local food and gastronomy in the Mexican state of Yucatán, I investigate how translocality can help us look at the global in the local and the local in the global. I propose that when it comes to studying foo

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26

Norman, Corrie, and Ken Albala. "Food in Early Modern Europe." Sixteenth Century Journal 35, no. 3 (2004): 884. http://dx.doi.org/10.2307/20477086.

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27

Bryceson, Deborah F., and Ronald E. Seavoy. "Famine in East Africa: Food Production and Food Policies." International Journal of African Historical Studies 23, no. 2 (1990): 337. http://dx.doi.org/10.2307/219360.

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28

Mori, Lucia. "Recent Trends in Food History in Ancient Near-Eastern Studies." Food and History 18, no. 1-2 (2020): 265–72. http://dx.doi.org/10.1484/j.food.5.122044.

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29

Newson, Linda A., and Susie Minchin. "Diets, Food Supplies and the African Slave Trade in Early Seventeenth-Century Spanish America." Americas 63, no. 4 (2007): 517–50. http://dx.doi.org/10.1353/tam.2007.0080.

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Much has been written about the spread of Old World crops and livestock in the Americas. However, very little is known, except in very general terms, about the availability of different foods, diets and nutrition, particularly among the common people, in different regions of Spanish America in the early colonial period. This derives in part from the shortage of evidence, but it also reflects the difficulties of researching these complex issues, where environmental conditions, access to land and labor, income distribution, regulation of food supplies and prices, as well as food traditions, all

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30

Trotsky, Martin B. "Neurogenic Vascular Headaches, Food and Chemical Triggers." Ear, Nose & Throat Journal 73, no. 4 (1994): 228–36. http://dx.doi.org/10.1177/014556139407300408.

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Recent evidence has demonstrated that neurogenic vascular headaches are a combinationof neurological primary events and secondary vasomotor changes. The neurological events involve the hypothalmus and sensory cortex with sympathetic hypofuncti on and noradrenergic abnormalities. A platelet theory has been proposed but has not really been confirmed as a legitim ate cause of the neurogenic vascular head aches. Food and chemicals in foods can act as a precipitating factor in the food-sen sitive neurogenic vascular headache patient. In these patients evidence is now being demonstrated to confirm t

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31

Easterling, Caryn. "Food for Thought." Perspectives on Swallowing and Swallowing Disorders (Dysphagia) 21, no. 2 (2012): 68–72. http://dx.doi.org/10.1044/sasd21.2.68.

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Our professional American Speech-Language-Hearing Association (ASHA) guidelines state, if a speech-language pathologist suspects on the basis of the clinical history that there may be an esophageal disorder contributing to the patient's dysphagia, then “An esophageal screening can be incorporated into most [videofluoroscopic swallowing studies, or] VFSS” (ASHA, 2004). However, the esophageal screen has not been defined by ASHA or by the American College of Radiology. This “Food for Thought” column suggests deglutologists work together to determine the procedure and expected outcome for the eso

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32

Rossi-Wilcox, Susan M. "From Betty Crocker to Feminist Food Studies: Critical Perspectives on Women and Food." Journal of Popular Culture 39, no. 5 (2006): 922–23. http://dx.doi.org/10.1111/j.1540-5931.2006.00324.x.

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33

M.A. Sobaihi, Mamdouh. "The Urban Food-Truck Phenomenon: History, Regulations and Prospect." Review of European Studies 12, no. 1 (2020): 39. http://dx.doi.org/10.5539/res.v12n1p39.

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The city streets and spaces have for the duration of the city&rsquo;s existence provided an area where people may trade and enjoy food. In the twentieth and twenty-first millennium, this activity is changing in form and conception. The food-truck industry is growing throughout the world and in particular in North America. This paper reviews the growth, its origins, its existing situation and prospect. Through a literature review of existing regulations governing the food-truck industry a compilation of these regulations will be made. After a description of the food-truck industry status in

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34

Poulain, Jean-Pierre. "Un précurseur… des food studies : Maxime Rodinson." Anthropology of the Middle East 15, no. 2 (2020): 1–17. http://dx.doi.org/10.3167/ame.2020.150202.

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Abstract: This article explores the contribution of Maxime Rodinson to the thematisation of food in the Social and Human Sciences (SHS), i.e. its recognition as a legitimate object. Rodinson’s contribution consists in having created the conditions for the socialisation of food. The focused interest in cookery books, as a source of empirical data, has made it possible to situate food in culinary styles, that is to say not only in physical space, but also in social space. Entry through practices has provided access to what he calls “mass effects” that affect society at large. Thus, it has been p

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35

Weber, A. S., and Alison Sim. "Food and Feast in Tudor England." Sixteenth Century Journal 29, no. 4 (1998): 1188. http://dx.doi.org/10.2307/2543415.

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36

Smith, Barbara Clark. "Food Rioters and the American Revolution." William and Mary Quarterly 51, no. 1 (1994): 3. http://dx.doi.org/10.2307/2947003.

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37

Grindheim, Sigurd. "Jesus and the Food Laws Revisited." Journal for the Study of the Historical Jesus 18, no. 1 (2020): 61–76. http://dx.doi.org/10.1163/17455197-2019001.

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This article challenges the emerging consensus that Jesus was a faithful Jew whose teaching could be understood within the bounds of first-century Jewish legal discussion. It is argued that Mark’s remark, that “Jesus declared all foods clean” (Mk 7:19b), adequately represents the originally intended meaning of an authentic saying regarding ethical and ceremonial purity (Mk 7:15, 18–19 par.). If so, he did not consider all of the stipulations of the Mosaic law to be binding.

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38

Gardner, Gregg E. "Let Them Eat Fish: Food for the Poor in Early Rabbinic Judaism." Journal for the Study of Judaism 45, no. 2 (2014): 250–70. http://dx.doi.org/10.1163/15700631-12340057.

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Abstract Recent scholarship has shown how investigations into food and poverty contribute to our understanding of late-antique Judaism and Christianity. These areas of inquiry overlap in the study of charity, as providing food was the preeminent way to support the poor. What foods and foodways do the earliest texts of rabbinic Judaism prescribe for the poor? This article examines Tannaitic discussions of the foods that should be given as charity, reading these texts within their literary and historical contexts. I find that they prescribe a two-tiered system whereby foods for the week aim to m

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39

Harris, Carol E., and Barbara G. Barter. "Pedagogies That Explore Food Practices: Resetting the Table for Improved Eco-Justice." Australian Journal of Environmental Education 31, no. 1 (2015): 12–33. http://dx.doi.org/10.1017/aee.2015.12.

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AbstractAs health threats appear with increasing regularity in our food systems and other food crises loom worldwide, we look to rural areas to provide local and nutritious foods. Educationally, we seek approaches to food studies that engage students and their communities and, ultimately, lead to positive action. Yet food studies receive only generic coverage and tangential attention within existing curricula. This article, reporting a pilot study located at Canada's geographic and cultural edge, focuses on local knowledge about past and present food practices. Objectives are to test pedagogie

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40

Davies, H. R. J., and Ronald E. Seavoy. "Famine in East Africa: Food Production and Food Policies." Canadian Journal of African Studies / Revue Canadienne des Études Africaines 26, no. 1 (1992): 178. http://dx.doi.org/10.2307/485428.

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41

Garcia-Gonzalez, Natalia, Natalia Battista, Roberta Prete, and Aldo Corsetti. "Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods." Microorganisms 9, no. 2 (2021): 349. http://dx.doi.org/10.3390/microorganisms9020349.

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Fermentation processes have been used for centuries for food production and preservation. Besides the contribution of fermentation to food quality, recently, scientific interest in the beneficial nature of fermented foods as a reservoir of probiotic candidates is increasing. Fermented food microbes are gaining attention for their health-promoting potential and for being genetically related to human probiotic bacteria. Among them, Lactiplantibacillus (Lpb.) plantarum strains, with a long history in the food industry as starter cultures in the production of a wide variety of fermented foods, are

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42

Filipiak, Zuzanna M., and Michał Filipiak. "The Scarcity of Specific Nutrients in Wild Bee Larval Food Negatively Influences Certain Life History Traits." Biology 9, no. 12 (2020): 462. http://dx.doi.org/10.3390/biology9120462.

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Bee nutrition studies have focused on food quantity rather than quality, and on details of bee biology rather than on the functioning of bees in ecosystems. Ecological stoichiometry has been proposed for studies on bee nutritional ecology as an ecosystem-oriented approach complementary to traditional approaches. It uses atomic ratios of chemical elements in foods and organisms as metrics to ask ecological questions. However, information is needed on the fitness effects of nutritional mismatches between bee demand and the supply of specific elements in food. We performed the first laboratory fe

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43

Vaught, David. "Warren Belasco.Meals to Come: A History of the Future of Food.:Meals to Come: A History of the Future of Food.(California Studies in Food and Culture, number 16.)." American Historical Review 112, no. 4 (2007): 1231–32. http://dx.doi.org/10.1086/ahr.112.4.1231a.

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44

Fox, Jonathan, John C. Super, and Thomas C. Wright. "Food, Politics, and Society in Latin America." Hispanic American Historical Review 66, no. 3 (1986): 582. http://dx.doi.org/10.2307/2515464.

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45

DeWalt, Billie R. "Mexico's Second Green Revolution: Food for Feed." Mexican Studies/Estudios Mexicanos 1, no. 1 (1985): 29–60. http://dx.doi.org/10.1525/msem.1985.1.1.03a00020.

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46

Milanesio, Natalia. "Food Politics and Consumption in Peronist Argentina." Hispanic American Historical Review 90, no. 1 (2010): 75–108. http://dx.doi.org/10.1215/00182168-2009-091.

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Abstract From the beginning of Juan Domingo Perón’s administration, food consumption was both a significant object of state policy and a central component of official propaganda. This essay resists the analytical separation between politics and imaginaries in order to expand our understanding of Peronism in new directions. First, it shows the economic, political, and iconographic centrality of food for state planning, commercial culture, public health, and definitions of social, national, and physical well-being. Second, the essay reinterprets nationalism and social entitlement—concepts that r

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47

DeWalt, Billie R. "Mexico's Second Green Revolution: Food for Feed." Mexican Studies/Estudios Mexicanos 1, no. 1 (1985): 29–60. http://dx.doi.org/10.2307/1051979.

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Se ha argumentado que, habiendo realizado una Revolución Verde, México ahora se encuentra desesperadamente con la necesidad de tener otra para resolver su crisis agrícola. Este ensayo sostiene que México ya ha realizado una segunda Revolución Verde la cual ha tenido efectos más profundos que la primera. Las fuerzas que han conducido a esta segunda Revolución Verde en sorgo y artículos asociados de consumo para el pastoreo son las causas de y no los remedios para el problema agrícola de México. La internacionalización del capital ha llevado a que el sector agrícola del país se haya dedicado a l

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48

Fox, Jonathan. "Food, Politics, and Society in Latin America." Hispanic American Historical Review 66, no. 3 (1986): 582–83. http://dx.doi.org/10.1215/00182168-66.3.582.

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49

Meredith, D., and D. Oxley. "Food and Fodder: Feeding England, 1700-1900." Past & Present 222, no. 1 (2013): 163–214. http://dx.doi.org/10.1093/pastj/gtt020.

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50

Gupta, Gauri Shankar. "Land Degradation and Challenges of Food Security." Review of European Studies 11, no. 1 (2019): 63. http://dx.doi.org/10.5539/res.v11n1p63.

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Land degradation has emerged as a serious problem during the last few decades. Soil fertility has declined considerably in many parts of the world due to intensive agriculture, over-grazing, water pollution, increasing use of fertilizers and pesticides, salinization, deforestation and accumulation of non-biodegradable waste. Vast tracts of land are facing desertification. Climate change is further aggravating land degradation, soil erosion and soil fertility. Evidence suggests during the last 6-7 decades over 35 percent of arable land has been degraded due to human induced activities. Soil bei

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