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The Ice Plant Cometh: The Insular Cold Storage and Ice Plant, Frozen Meat, and the Imperial Biodeterioration of American Manila, 1900-1935 冰厂来了:岛屿冷库和冰厂，冷冻肉，以及美国马尼拉的帝国生物退化，1900-1935
Global food history Pub Date : 2021-05-04 DOI: 10.1080/20549547.2021.1921466
N. P. Ludovice
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引用次数: 1
Gordon Parks: The New Tide, Early Work 1940-1950 戈登·帕克斯：新浪潮，1940-1950年的早期工作
Global food history Pub Date : 2021-05-04 DOI: 10.1080/20549547.2021.1936403
L. Harris
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引用次数: 0
Breadways and Black-Market Intrigues in 1942 Malta 1942年马耳他的偷渡和黑市阴谋
Global food history Pub Date : 2021-03-31 DOI: 10.1080/20549547.2021.1906565
Noel Buttigieg
{"title":"Breadways and Black-Market Intrigues in 1942 Malta","authors":"Noel Buttigieg","doi":"10.1080/20549547.2021.1906565","DOIUrl":"https://doi.org/10.1080/20549547.2021.1906565","url":null,"abstract":"ABSTRACT When Italy declared war on the Allies on June 10, 1940, Malta’s state of readiness was almost nonexistent. Largely dependent on food imports, the blockaded archipelago struggled to provide the most important item in the Maltese diet: bread. The hand-to-mouth improvisation of the British colonial government until the end of 1941 left Malta precariously exposed to the possibility of an imminent surrender. Uninformed pricing regulations, inadequate administrative staff and lack of finances significantly reduced the powers of the government to enforce regulatory measures. This study explores how the government had to temporarily shelve anti-black-market enforcement to eke out any undeclared foodstuffs, especially grain and flour. Although heavily criticized for its passive attitude towards black-market intrigues, the government’s moral compass temporarily permitted a “new” business order.","PeriodicalId":92780,"journal":{"name":"Global food history","volume":"7 1","pages":"238 - 259"},"PeriodicalIF":0.0,"publicationDate":"2021-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/20549547.2021.1906565","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48803203","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}
引用次数: 1
Last but not least 最后但同样重要的。
Global food history Pub Date : 2021-03-25 DOI: 10.4324/9781003054412-5
Sylvie Vabre
{"title":"Last but not least","authors":"Sylvie Vabre","doi":"10.4324/9781003054412-5","DOIUrl":"https://doi.org/10.4324/9781003054412-5","url":null,"abstract":"","PeriodicalId":92780,"journal":{"name":"Global food history","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79638199","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}
引用次数: 0
Hidden from view 隐藏在视野之外
Global food history Pub Date : 2021-03-25 DOI: 10.4324/9781003054412-11
Rita d’Errico
{"title":"Hidden from view","authors":"Rita d’Errico","doi":"10.4324/9781003054412-11","DOIUrl":"https://doi.org/10.4324/9781003054412-11","url":null,"abstract":"","PeriodicalId":92780,"journal":{"name":"Global food history","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90728891","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}
引用次数: 0
Salty and Sweet: The Role of Chickpeas at the Festival (Mulid) of Ahmad al-Badawi in the Egyptian Delta 1850s to 1890s 咸与甜：19世纪50年代至19世纪90年代，鹰嘴豆在埃及三角洲艾哈迈德·巴达维节上的作用
Global food history Pub Date : 2021-01-02 DOI: 10.1080/20549547.2020.1869904
S. Boyle
{"title":"Salty and Sweet: The Role of Chickpeas at the Festival (Mulid) of Ahmad al-Badawi in the Egyptian Delta 1850s to 1890s","authors":"S. Boyle","doi":"10.1080/20549547.2020.1869904","DOIUrl":"https://doi.org/10.1080/20549547.2020.1869904","url":null,"abstract":"ABSTRACT Every October since the death of Moroccan born mystic Ahmad al-Badawi (c.1199), devotees travel from all over Afro-Eurasia seeking blessings from the saint during the grandmulid (fair). His body rests in the central Egyptian Delta city Tanta. When visitors arrive, the markets that surrounded his mosque and tomb greet them with the fragrance of sweets ranging from basbusa, honey, candy, sha’ar (hair) and savory treats such as nuts, seeds and chickpeas. These sweets and specifically (chickpeas) hummus have come to connote, joy and blessings from the saint and the festivities that surround the event. This article will explore the ways that devotees and pilgrims used hummus to consume the saint’s blessing (baraka) during the second half of the 19th century and argue that hummus represented a cultural aspect of the relationship between the devotees and saint and provide insight into Egyptian Delta cosmology during the 19th century.","PeriodicalId":92780,"journal":{"name":"Global food history","volume":"7 1","pages":"58 - 70"},"PeriodicalIF":0.0,"publicationDate":"2021-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/20549547.2020.1869904","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44742581","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}
引用次数: 0
Definition Diets and Deteriorating Masculinity? Bodybuilding Diets in Mid-Century America 饮食与男性气概下降的定义？美国世纪中期的健美饮食
Global food history Pub Date : 2021-01-02 DOI: 10.1080/20549547.2020.1868106
Ryan Murtha, Conor Heffernan, Thomas M. Hunt
{"title":"Definition Diets and Deteriorating Masculinity? Bodybuilding Diets in Mid-Century America","authors":"Ryan Murtha, Conor Heffernan, Thomas M. Hunt","doi":"10.1080/20549547.2020.1868106","DOIUrl":"https://doi.org/10.1080/20549547.2020.1868106","url":null,"abstract":"ABSTRACT In the late 1960s Steve Davis, a young strength athlete turned bodybuilder, prepared for an upcoming photoshoot by consuming nothing but meat and water. Far from unique, Davis represented a new line of bodybuilders who engaged in extreme dietary behaviors to achieve a lean and muscular look. Three decades prior to Davis’ photoshoot, Dave Willoughby, an influential weightlifter and fitness writer, promoted a diet defined by its wholesome foods eaten in moderation. Comparing the contrasts between Davis and Willoughby’s approaches, the following article sheds light on the still relatively unexplored area of bodybuilding diets in twentieth century America. Studying the shift in bodybuilding from health to purely aesthetic concerns, this article argues that food for the 1970s bodybuilder became a means self-fashioning. This change was driven by a conflux of competitive, chemical and societal factors. The article thus addresses the nexus between food, sport and gender in the United States","PeriodicalId":92780,"journal":{"name":"Global food history","volume":"7 1","pages":"71 - 91"},"PeriodicalIF":0.0,"publicationDate":"2021-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/20549547.2020.1868106","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47743326","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}
引用次数: 5
Neither Gendered nor a Room: The Kitchen in Central Europe and the Masculinization of Modernity, 1800-1900 既不是性别也不是房间：中欧的厨房与现代性的男性化，1800-1900
Global food history Pub Date : 2021-01-02 DOI: 10.1080/20549547.2020.1863744
Claudia Kreklau
{"title":"Neither Gendered nor a Room: The Kitchen in Central Europe and the Masculinization of Modernity, 1800-1900","authors":"Claudia Kreklau","doi":"10.1080/20549547.2020.1863744","DOIUrl":"https://doi.org/10.1080/20549547.2020.1863744","url":null,"abstract":"ABSTRACT In nineteenth-century central Europe, the “kitchen” was neither necessarily gendered nor a room. Throughout the century, royalty maintained up to seven rooms purposed for cooking, the middling maintained one separate from working and dining areas, while working and rural poor could not maintain their cooking-area separate from the rest of their single-room dwelling. Further, royal kitchens preferentially employed men. The wider social conception of a kitchen as a single gendered room emerged late in the century among the middle class, buttressed by male sexual fantasies and part of a masculinized modernization.","PeriodicalId":92780,"journal":{"name":"Global food history","volume":"7 1","pages":"5 - 35"},"PeriodicalIF":0.0,"publicationDate":"2021-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/20549547.2020.1863744","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47542196","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}
引用次数: 0
Introduction: The Kitchen in History 简介:历史上的厨房
Global food history Pub Date : 2021-01-02 DOI: 10.1080/20549547.2021.1879548
Katie Carpenter
{"title":"Introduction: The Kitchen in History","authors":"Katie Carpenter","doi":"10.1080/20549547.2021.1879548","DOIUrl":"https://doi.org/10.1080/20549547.2021.1879548","url":null,"abstract":"","PeriodicalId":92780,"journal":{"name":"Global food history","volume":"7 1","pages":"3 - 4"},"PeriodicalIF":0.0,"publicationDate":"2021-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/20549547.2021.1879548","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46467567","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}
引用次数: 0
Devouring Japan: Global Perspectives on Japanese Culinary Identity 吞噬日本:日本烹饪认同的全球视角
Global food history Pub Date : 2020-10-07 DOI: 10.1080/20549547.2020.1829358
Tatsuya Mitsuda
{"title":"Devouring Japan: Global Perspectives on Japanese Culinary Identity","authors":"Tatsuya Mitsuda","doi":"10.1080/20549547.2020.1829358","DOIUrl":"https://doi.org/10.1080/20549547.2020.1829358","url":null,"abstract":"","PeriodicalId":92780,"journal":{"name":"Global food history","volume":"7 1","pages":"92 - 94"},"PeriodicalIF":0.0,"publicationDate":"2020-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/20549547.2020.1829358","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47432605","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}
引用次数: 2
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