Food and History最新文献

{"title":"Public Catering in Communist Bulgaria: 1950s-1980s","authors":"S. Detchev","doi":"10.1484/J.FOOD.5.122029","DOIUrl":"https://doi.org/10.1484/J.FOOD.5.122029","url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84384980","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent Trends in Food History in Ancient Near-Eastern Studies","authors":"L. Mori","doi":"10.1484/J.FOOD.5.122044","DOIUrl":"https://doi.org/10.1484/J.FOOD.5.122044","url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66684329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent Trends in Food History Research in the United States: 2017-19","authors":"Sarah Peters Kernan","doi":"10.1484/j.food.5.122040","DOIUrl":"https://doi.org/10.1484/j.food.5.122040","url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77163493","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tradition, Authenticity and Expertise in and through Cypriot Easter flaounes","authors":"A. Charalambidou","doi":"10.1484/j.food.5.121079","DOIUrl":"https://doi.org/10.1484/j.food.5.121079","url":null,"abstract":"Flaounes are festive cheese pies that are widely produced and consumed at Eastertime in Cyprus. This article explores how preparing, consuming and evaluating flaounes is interactionally constructed in everyday practices and naturally occurring interactions, written accounts and ethnographic interviews with Greek Cypriot participants residing in various regions of Cyprus and in the UK diaspora. An ethnomethodological perspective to identities, culture and society is employed to provide analyses of the participants’ local understandings of themselves and their social world and of categorizations of authenticity, tradition and change in relation to flaounes. It is shown that members, even when addressing the cultural and historical significance of flaounes, problematize categorizations of authenticity, while they construct tradition as compatible with innovation and change. For participants, however, the categorizations that have more relevance and importance relate to the taste and quality of the flaounes and the expertise of the maker. Practices around flaounes offer a prime site for positive self-presentation, where performance of culinary expertise intersects with gendered roles and Cypriotness.","PeriodicalId":36312,"journal":{"name":"Food and History","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85867376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"What did Sephardic Jews Eat?: Myth, Memory, and Reality","authors":"Aviva Ben-Ur, Jessica Hammerman","doi":"10.1484/j.food.5.121251","DOIUrl":"https://doi.org/10.1484/j.food.5.121251","url":null,"abstract":"This article questions whether “Sephardic” is a useful category of analysis for Food Studies, and whether the best-known literature about Sephardic food is historically reliable. The authors look t...","PeriodicalId":36312,"journal":{"name":"Food and History","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86698961","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Les banquets des collèges romains en Occident sous le principat","authors":"C. Hugoniot","doi":"10.1484/j.food.5.121082","DOIUrl":"https://doi.org/10.1484/j.food.5.121082","url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72521398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Impact of Christianization on Identity-Marking Foods in the Medieval North: Between Pagan Survivals, New Dietary Restrictions, and Magic Practice","authors":"Andrea Maraschi","doi":"10.1484/j.food.5.121083","DOIUrl":"https://doi.org/10.1484/j.food.5.121083","url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79773169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Book Reviews / Comptes rendus","authors":"J. Mantel, J. Perry","doi":"10.1484/j.food.5.121252","DOIUrl":"https://doi.org/10.1484/j.food.5.121252","url":null,"abstract":"This volume documents the objectives, rationale, design, methods, and results of the Baltimore Longitudinal Study on Aging (BSLA) in its first23 years of operation from 1958 to 1981. The book is divided into two sections. The first consists of 7 chapters which describe experimental designs for the study of aging, the results of other longitudinal studies, the design and operation of the BSLA, methods employed, an outline of cross sectional studies which involved volunteers from the BSLA, a summary of results of BSLA longitudinal studies, and future directions planned for the BSLA. The second section is an appendix in which 35 reports of longitudinal studies involving BSLA subjects are reprinted. The BSLA is one of the most significant enterprises ever undertaken to investigate the nature of aging. Since 1958, male volunteers have undergone physiological and psychological investigations for 2 to 3 days every 2 years or so. Advantages of this type of study are greater reductions in the confounding influences of birth-cohort effects and selective mortality, better information from which to develop predictive indices, and better resolution of aging from disease effects than is possible in cross-sectional studies. Disadvantages of the longitudinal study approach include changes in measurement techniques and investigators during the course of the study, subject attrition, difficulty in resolving secular effects which affect the entire population, and expense. These issues are considered carefully in the first part of the volume. The BSLA has contributed greatly to our understanding of some of the physiological and psychological aspects of aging, and has met many of its initial objectives. One feature of the study is that the subjects are highly selected, very well educated, and socially advantaged. The generalizability of findings to other populations remains to be determined. Recruitment of women subjects began in 1981, and, as the authors point out, this will help to address the issue of generalizability of the findings of the study. One of the objectives of the study is to determine risk factors for such end points as loss of mobility, loss of independence, and institutionalization. Little has been published in this area yet, nor has information about other such clinically important matters as changes in physical signs with age or the natural history of incontinence or falling; however, investigations in some of these areas are underway currently and their outcome is eagerly awaited.","PeriodicalId":36312,"journal":{"name":"Food and History","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78306335","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"“Good People Make Good Cider”: Crafting Culinary Heritage in Wales and the Welsh Marches","authors":"Emma-Jayne Abbots","doi":"10.1484/j.food.5.121078","DOIUrl":"https://doi.org/10.1484/j.food.5.121078","url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72684959","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Seasoning, Time and Authenticity in Manuel Querino’s A Arte Culinária na Bahia","authors":"Ana Margarida Dias Martins","doi":"10.1484/j.food.5.121081","DOIUrl":"https://doi.org/10.1484/j.food.5.121081","url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78032894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}