Tag: cooking

Review: Cheffes de Cuisine

dsutton20 , March 1st, 2022


Rachel E. Black, Cheffes de Cuisine: Women and Work in the Professional French Kitchen. University of Illinois Press, 2021. ISBN: 978-0-252-04400-7 (hbk); ISBN: 978-0-252-08605-2 (pbk); ISBN: 978…


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Thesis Review: Food in the Making

dsutton20 , September 2nd, 2019


Shaping a dough for making shebakiya, a sweet that is fried and then coated in honey to be served during Ramadan (Photo: Katharina Graf)   Food in the…


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Review: Food, Masculinities and Home

dsutton20 , January 15th, 2019


Michelle Szabo & Shelley Koch eds. Food, Masculinities and Home: Interdisciplinary Perspectives. London: Bloomsbury, 2018. ISBN: 9781474262323. Neri Kuinera de Kramer-Lynch (University of Delawa…


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Review: Making Modern Meals

dsutton20 , October 22nd, 2018


Making Modern Meals: How Americans Cook Today. Amy B. Trubek. University of California Press. 2017. 320pp. ISBN: 9780520289239. Katharina Graf SOAS-University of London Making Modern Meals is a…


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Thesis Review and Interview: Deorukhe Women’s Agency in the Making of Bodies, Cuisine, and Culture in Maharashtra, India

kgraf , October 15th, 2018


Photograph: Gauri A. Pitale – Waterlogged rice fields of rural Konkan, Maharashtra Please note: As Associate Editor, I am soliciting reviews of recent dissertations in the Anthropology of Food….


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Farm Girl Meets European Living

Bite Club , September 4th, 2018


By Michaela D.E. Meyer I grew up in a small farm community in Nebraska. Our food intake relied largely on what our farm (or neighbor’s farms) produced –…


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Rembetika Food

Bite Club , August 20th, 2018


By Angela Glaros I have been reading cookbooks since childhood (along with Heloise’s Household Hints, another leisure reading genre).  Much later, when I began studying anthropology, cooking and…


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Meal Kits: Our Culinary Future?

atrubek , July 31st, 2018


  Amy B. Trubek, University of Vermont Americans spend more and more money on food prepared outside the home, and every day cooking becomes more episodic and less…


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Discovering Tampa in my Kitchen

Bite Club , July 5th, 2018


By Daniel Miller Of all the bad habits I have passed on to my daughter, reading at the dinner table is the one I am least ashamed of. …


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Anthropology Bite Club

Matt Thompson , May 29th, 2018


  The first rule of Bite Club is that we’re going to talk about cookbooks. The second rule of Bite Club is I need some of ya’ll to…


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Gastronomie, Inegalité, Fraternité

Alexandra Frankel , May 10th, 2018


For French chefs, inequality begins in culinary school. The kitchen is heaving with activity—it is a Friday and we are in the middle of another practical exam. The…


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Fighting a silent killer in the slums

standplaatswereld , August 31st, 2017


  By Vera van Rijn Although the media frequently reports on African children dying from malaria or HIV, it is actually pneumonia that is the biggest killer in…


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“Comparative Dynamics of Cooking Practices” – PhD opportunity in France

reblack , April 4th, 2017


PhD. Student recruitment in social sciences – “Compared dynamics of cooking practices” Context Created in 2008, the Center for Food and Hospitality research at the Institut Paul Bocu…


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Cocina, música y comunicación: Tecnologías y estética en el Yucatán contemporáneo. Presentación por Marina Alonso Bolaños

Gabriela Vargas-Cetina , March 26th, 2017


Cocina, música y comunicación: Tecnologías y estética en el Yucatán contemporáneo, de Steffan Igor Ayora Diaz, Gabriela Vargas Cetina y Francisco Javier Fernández Repetto (UADY / CONACYT 2017) Mar…


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Kitchen Behind Tourism Industry: Case study of Gudeg Seller in Yogyakarta

Antropress , November 3rd, 2016


By Aura Cubanimita. Master student, Anthropology, Gadjah Mada Univesity, Yogyakarta-Indonesia. I used to go to the traditional market in the mornings … More


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Review: Stirring the Pot

dsutton20 , August 12th, 2016


  Stirring the Pot: A History of African Cuisine. James C. McCann. Ohio University Press. 2009 Mary B. Sundal Washburn University, Department of Sociology and Anthropology As part…


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Review: Cooking Technology

dsutton20 , April 15th, 2016


Review of: Steffan Igor Ayora-Diaz (ed.) Cooking  Technology: Transformations in Culinary Practice in Mexico and Latin America (London: Bloomsbury Academic Press, 2016). Michael McDonald Florida Gulf…


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Curry’s Great Transnational Journey from India to North Korea

Greg de St. Maurice , April 7th, 2016


Guest contributor: Markus Bell, Australian National University I hadn’t been in Japan more than a few weeks before I was hooked on Japanese karē raisu (curryrice/カレーライス). It was…


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