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Displaying results 1 to 25 of 399.

  1. <<The>> very hungry caterpillar
    Author: Carle, Eric
    Published: 2019
    Publisher:  Puffin, London

    Follows the progress of a hungry little caterpillar as he eats his way through a varied and very large quantity of food until, full at last, he forms a cocoon around himself and goes to sleep. Die-cut pages illustrate what the caterpillar ate on... more

     

    Follows the progress of a hungry little caterpillar as he eats his way through a varied and very large quantity of food until, full at last, he forms a cocoon around himself and goes to sleep. Die-cut pages illustrate what the caterpillar ate on successive days. Suggested level: junior.

     
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    Source: Union catalogues
    Language: English
    Media type: Book
    Format: Print
    ISBN: 0141338482; 9780141338484
    RVK Categories: HD 242
    Edition: A very big board book
    Subjects: Caterpillars; Caterpillars; Children's stories; Days; Food habits; Food; Picture-books for children; Toy and movable books
    Scope: [24] ungezählte Seiten, 27,5 x 23,4 cm
  2. Edible ideologies
    representing food and meaning
    Contributor: LeBesco, Kathleen (Publisher); Naccarato, Peter (Publisher)
    Published: [2008]
    Publisher:  State University of New York Press, Albany

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    Content information
    Source: Union catalogues
    Contributor: LeBesco, Kathleen (Publisher); Naccarato, Peter (Publisher)
    Language: English
    Media type: Book
    Format: Print
    ISBN: 9780791472873; 0791472876; 9780791472880; 0791472884
    RVK Categories: LC 17000
    Subjects: Food; Food
    Scope: xiv, 252 Seiten, Illustrationen, 23 cm
    Notes:

    Literaturangaben
  3. The Embodied Child : Readings in Children’s Literature and Culture
    Contributor: Harde, Roxanne (Publisher); Kokkola, Lydia (Publisher)
    Published: 2018
    Publisher:  Taylor & Francis

    The Embodied Child: Readings in Children’s Literature and Culture brings together essays that offer compelling analyses of children’s bodies as they read and are read, as they interact with literature and other cultural artifacts, and as they are... more

     

    The Embodied Child: Readings in Children’s Literature and Culture brings together essays that offer compelling analyses of children’s bodies as they read and are read, as they interact with literature and other cultural artifacts, and as they are constructed in literature and popular culture. The chapters examine the ideology behind the cultural constructions of the child’s body and the impact they have on society, and how the child’s body becomes a carrier of cultural ideology within the cultural imagination. They also consider the portrayal of children’s bodies in terms of the seeming dichotomies between healthy-vs-unhealthy bodies as well as able-bodied-vs-disabled, and examines flesh-and-blood bodies that engage with literary texts and other media. The contributors bring perspectives from anthropology, communication, education, literary criticism, cultural studies, philosophy, physical education, and religious studies. With wide and astute coverage of disparate literary and cultural texts, and lively scholarly discussions in the introductions to the collection and to each section, this book makes a long-needed contribution to discussions of the body and the child.

     
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  4. Feasting Our Eyes
    Food Films and Cultural Identity in the United States
    Author: Lindenfeld, Laura
    Published: [2016]; © 2016
    Publisher:  Columbia University Press, New York, NY

    Big Night (1996), Ratatouille (2007), and Julie and Julia (2009) are more than films about food—they serve a political purpose. In the kitchen, around the table, and in the dining room, these films use cooking and eating to explore such themes as... more

    Location:
    Brandenburgische Technische Universität Cottbus - Senftenberg, Universitätsbibliothek
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    Kooperativer Bibliotheksverbund Berlin-Brandenburg (KOBV)

     

    Big Night (1996), Ratatouille (2007), and Julie and Julia (2009) are more than films about food—they serve a political purpose. In the kitchen, around the table, and in the dining room, these films use cooking and eating to explore such themes as ideological pluralism, ethnic and racial acceptance, gender equality, and class flexibility—but not as progressively as you might think. Feasting Our Eyes takes a second look at these and other modern American food films to emphasize their conventional approaches to nation, gender, race, sexuality, and social status. Devoured visually and emotionally, these films are particularly effective defenders of the status quo.Feasting Our Eyes looks at Hollywood films and independent cinema, documentaries and docufictions, from the 1990s to today and frankly assesses their commitment to racial diversity, tolerance, and liberal political ideas. Laura Lindenfeld and Fabio Parasecoli find women and people of color continue to be treated as objects of consumption even in these modern works and, despite their progressive veneer, American food films often mask a conservative politics that makes commercial success more likely. A major force in mainstream entertainment, American food films shape our sense of who belongs, who has a voice, and who has opportunities in American society. They facilitate the virtual consumption of traditional notions of identity and citizenship, reworking and reinforcing ingrained ideas of power

     
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    Volltext (URL des Erstveröffentlichers)
    Source: Union catalogues
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9780231542975
    Other identifier:
    Subjects: Film; Geschichte; Gesellschaft; Food in motion pictures; Food; Motion pictures; Nahrungsaufnahme <Motiv>; Film
    Scope: 1 online resource, 26 b&w illustrations
    Notes:

    Description based on online resource; title from PDF title page (publisher's Web site, viewed Dec. 14, 2016)
  5. Eating Beauty
    The Eucharist and the Spiritual Arts of the Middle Ages
    Author: Astell, Ann W.
    Published: [2016]; © 2006
    Publisher:  Cornell University Press, Ithaca, N.Y.

    This astonishing work of intellectual and religious history is illustrated with telling artistic examples ranging from medieval manuscript illuminations to sculptures by Michelangelo and paintings by Salvador Dalí. Astell puts the lives of medieval... more

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    Brandenburgische Technische Universität Cottbus - Senftenberg, Universitätsbibliothek
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    This astonishing work of intellectual and religious history is illustrated with telling artistic examples ranging from medieval manuscript illuminations to sculptures by Michelangelo and paintings by Salvador Dalí. Astell puts the lives of medieval saints in conversation with modern philosophers as disparate as Simone Weil and G. W. F. Hegel

     
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    Volltext (URL des Erstveröffentlichers)
    Source: Union catalogues
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9781501704550
    Other identifier:
    Subjects: Religion; Ästhetik; Aesthetics; Food; Lordx27s Supper; Lordx27s Supper; Eucharistie <Motiv>; Christliche Kunst; Eucharistie; Kunst; Spiritualität; Religion
    Scope: 1 online resource
    Notes:

    Description based on online resource; title from PDF title page (publisher's Web site, viewed Jan. 23, 2017)
  6. Les vies de la pasteurisation
    récits, savoirs, actions (1865-2015)
    Contributor: Barbe, Noël (HerausgeberIn); Raichvarg, Daniel (HerausgeberIn)
    Published: 2015
    Publisher:  Éditions universitaires de Dijon, Dijon

    "Le 11 avril 1865, à partir des travaux qu'il a menés dans les vignes et dans son laboratoire d'Arbois (Jura), Louis Pasteur brevète une méthode de chauffage des vins pour qu'ils gardent leurs qualités pendant leur conservation et qu'ils puissent... more

    Location:
    Staatsbibliothek zu Berlin - Preußischer Kulturbesitz, Haus Potsdamer Straße
    Signature:
    1 B 169523
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    "Le 11 avril 1865, à partir des travaux qu'il a menés dans les vignes et dans son laboratoire d'Arbois (Jura), Louis Pasteur brevète une méthode de chauffage des vins pour qu'ils gardent leurs qualités pendant leur conservation et qu'ils puissent voyager. Quelques années plus tard, la dénomination "pasteurisation" sera donnée à cette méthode qui s'appliquera au vin et à la bière, puis au lait et à l'ensemble des produits laitiers. Depuis, le mot, le procédé et l'usage ont proliféré. Cet ouvrage rassemble des textes d'historiens et d'historiographes, de philosophes, d'anthropologues, de linguistes, de biologistes, d'agronomes, de chimistes et de spécialistes de la vulgarisation et de l'enseignement des sciences, intervenus à l'occasion des événements célébrant le 150e anniversaire du dépôt du brevet. De nombreuses disciplines se devaient d'être convoquées pour traiter et interpréter l'importance, passée, présente et future, de la "contamination" par la pasteurisation de nos façons de comprendre et d'agir sur le monde, des cuisines aux productions industrielles, du supermarché au laboratoire, des corps physico-chimiques à l'organisation sociale, de la construction mémorielle aux réglages du futur."--Page 4 of cover

     
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    Source: Staatsbibliothek zu Berlin
    Contributor: Barbe, Noël (HerausgeberIn); Raichvarg, Daniel (HerausgeberIn)
    Language: French
    Media type: Book
    Format: Print
    ISBN: 9782364411449; 2364411440
    Series: Collection Art, Archéologie & Patrimoine
    Subjects: Food; Pasteurization; Pasteurization; Microbiologists; Pasteurization; Pasteurization; Pasteurization; Food Industry; Food Industry; Microbiology; Inventors; Laboratory Personnel; History, 19th Century; History, 20th Century; History, 21st Century
    Other subjects: Pasteur, Louis (1822-1895); Pasteur, Louis (1822-1895); Pasteur, Louis (1822-1895)
    Scope: 287 pages, 16 unnumbered pages of plates, illustrations (some color), facsimiles, 28 cm
    Notes:

    Published on the occasion of the 150th anniversary of Louis Pasteur's patent for the process named after him

    Includes bibliographical references

    De Louis Pasteur à Pasteur -- La pasteurisation comme Œuvre : la chose et le mot -- Le Clos de Rosières, un territoire pour l'expérience -- Le Clos de Rosières, une œnologie de la complexité et un exemple de partenariat public-privé depuis 70 ans -- Le savant, le raisin et la levure -- Louis Pasteur et Claude Bernard, les ferments de la discorde -- Le Clos de Rosières ou l'expérience toujours renouvelée -- La pasteurisation, un terrain pour les savoirs -- Pasteuriser la sociologie des sciences -- Cournot, Pasteur et l'hétérogénie -- Déposer un brevet : une démarche stratégique au XIXe siècle, L'exemple de Louis Pasteur -- Sprechen Sie Deutsch? Un savoir en construction : les cahiers de traduction de Louis Pasteur à Arbois -- La pasteurisation, un espace pour la production -- Impact du brevet 67006 de 1865 à aujourd'hui -- Lait qui nourrit, qui sauve et qui tue -- L'apport sociétal de la pasteurisation des aliments face à son coût énergétique -- Bactéries lactiques, bactéries technologiques -- Levons un voile sur la minéralité des vins blancs du Jura : discours, sémantique, sensorialité -- Fermentons! -- La pasteurisation, un objet par des leçons -- L'OEuvre scientifique de Pasteur de Georges Rouquier et Jean Painlevé -- L'hygiène du lait, un film pour un lait pur et sain -- De futurs enseignants à l'école de Pasteur : diversité des travaux et unité de méthode -- Déclinaisons pasteuriennes et pédagogiques -- Louis Pasteur, des objets pour une mémoire -- "À la gloire de Pasteur" par Eugène-Henri Callot -- Genèse du portrait -- Les revenances de Louis : domestiquer Pasteur ou être domestiqué? -- Les savants et Pasteur, entre espace communautaire et espace public -- Salomon Reinach, Désiré Nisard et Louis Pasteur -- Postface : De la pasteurisation à la vaccination.
  7. Medieval tastes
    food, cooking, and the table
    Author: Montanari, Massimo
    Published: [2015]; © 2015
    Publisher:  Columbia University Press, New York

    Location:
    Niedersächsische Staats- und Universitätsbibliothek Göttingen
    Signature:
    2016 A 8383
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    Location:
    Herzog August Bibliothek Wolfenbüttel
    Signature:
    69.3397
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    Source: Union catalogues
    Contributor: Brombert, Beth Archer (ÜbersetzerIn)
    Language: English
    Media type: Book
    Format: Print
    ISBN: 9780231167864
    RVK Categories: EC 5410 ; LC 17000
    Series: Arts and traditions of the table
    Subjects: Food; Food habits; Cooking, Medieval
    Scope: vi, 267 Seiten, 24 cm
    Notes:

    Translation of: Gusti del Medioevo

    Includes bibliographical references (pages 245-267) and index

    Medieval near, medieval farMedieval cookbooks -- The grammar of food -- The times of food -- The aroma of civilization : bread -- Hunger for meat -- The ambiguous position of fish -- From milk to cheeses -- Condiment/fundament : the battle between oil, lard, and butter -- The bread tree -- The flavor of water -- The civilization of wine -- Rich food, poor food -- Monastic cooking -- The pilgrim's food -- The table as a representation of the world -- The fork and the hands -- The taste of knowledge.
  8. The food lovers' anthology
    Published: 2014
    Publisher:  Bodleian Library, Oxford

    Location:
    Universitätsbibliothek Mannheim
    Signature:
    500 HG 781 F686
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    Source: Union catalogues
    Language: English
    Media type: Book
    Format: Print
    ISBN: 9781851244218
    Other identifier:
    9781851244218
    RVK Categories: HG 781
    Subjects: Food; Dinners and dining
    Scope: 296 S., Ill., 23 cm
  9. Edible ideologies
    representing food and meaning
    Contributor: LeBesco, Kathleen (Hrsg.)
    Published: c2008
    Publisher:  State Univ. of New York Press, Albany, NY

    Location:
    Universitäts- und Landesbibliothek Düsseldorf
    Signature:
    hisd865.l443
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    Source: Union catalogues
    Contributor: LeBesco, Kathleen (Hrsg.)
    Language: English
    Media type: Book
    ISBN: 9780791472873; 0791472876; 9780791472880; 0791472884
    RVK Categories: LC 17000
    Subjects: Food; Food; Ess- und Trinksitte; Lebensmittel; Lebensmittel <Motiv>; Wertwandel; Soziokultureller Wandel; Alltagsbewusstsein; Gesellschaftliches Bewusstsein
    Scope: XIV, 252 S., Ill., 23 cm
    Notes:

    Includes bibliographical references and index
  10. Eating otherwise
    the philosophy of food in twentieth-century literature
    Author: Christou, Maria
    Published: 2017
    Publisher:  Cambridge University Press, Cambridge

    Location:
    Universitäts- und Landesbibliothek Bonn
    Signature:
    W 2017/4635
    Inter-library loan:
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    Location:
    Universitätsbibliothek Koblenz
    Signature:
    EN/S 2022 3521
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    Location:
    Universitätsbibliothek der RPTU in Landau
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    Location:
    Universitäts- und Landesbibliothek Münster
    Signature:
    3K 74439
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    Source: Union catalogues
    Language: English
    Media type: Book
    ISBN: 9781108416825
    Subjects: Food in literature; Food; Speise <Motiv>; Philosophie; Nahrungsaufnahme; Speise
    Other subjects: Auster, Paul (1947-); Beckett, Samuel (1906-1989); Atwood, Margaret (1939-); Bataille, Georges (1897-1962)
    Scope: vii, 207 Seiten, Illustrationen, 23 cm
  11. Starvation, food obsession and identity
    eating disorders in contemporary women’s writing
    Contributor: Bagley, Petra M. (Herausgeber); Calamita, Francesca (Herausgeber); Robson, Kathryn (Herausgeber)
    Published: [2018]
    Publisher:  Peter Lang, Oxford

    Location:
    Universitäts- und Landesbibliothek Bonn
    Signature:
    2018/5564
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    Location:
    Universitäts- und Landesbibliothek Münster
    Signature:
    3K 76038
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    Source: Union catalogues
    Contributor: Bagley, Petra M. (Herausgeber); Calamita, Francesca (Herausgeber); Robson, Kathryn (Herausgeber)
    Language: English
    Media type: Book
    ISBN: 9783034322003; 3034322003
    DDC Categories: 800
    Series: Studies in contemporary women's writing ; volume 6
    Subjects: Körper <Motiv>; Geschlechterrolle <Motiv>; Frau <Motiv>; Frauenliteratur; Essstörung <Motiv>
    Other subjects: (Produktform)Paperback / softback; (Zielgruppe)Fachpublikum/ Wissenschaft; (BISAC Subject Heading)LIT004200; (BISAC Subject Heading)LIT004020: LITERARY CRITICISM / American / General; (BISAC Subject Heading)LIT004120: LITERARY CRITICISM / European / English, Irish, Scottish, Welsh; (BISAC Subject Heading)LIT004150: LITERARY CRITICISM / European / French; (BISAC Subject Heading)LIT004170: LITERARY CRITICISM / European / German; (BISAC Subject Heading)LIT004240: LITERARY CRITICISM / Russian & Former Soviet Union; (BISAC Subject Heading)PSY000000: PSYCHOLOGY / General; (BISAC Subject Heading)SOC002000: SOCIAL SCIENCE / Anthropology / General; (BISAC Subject Heading)SOC002010: SOCIAL SCIENCE / Anthropology / Cultural; (BISAC Subject Heading)SOC002020: SOCIAL SCIENCE / Anthropology / Physical; (BISAC Subject Heading)SOC028000: SOCIAL SCIENCE / Women's Studies; (BIC subject category)1D: Europe; (BIC subject category)2ADF: French; (BIC subject category)DSBH: Literary studies: from c 1900 -; (BIC subject category)DSK: Literary studies: fiction, novelists & prose writers; (BIC subject category)JFC: Cultural studies; (BIC subject category)JFFH: Illness & addiction: social aspects; (BIC subject category)JFSJ1: Gender studies: women; Bagley; Contemporary; Disorders; Eating; eating disorders; Food; Identity; Obsession; Starvation; the body; Women’s; women’s writing; Writing; (BISAC Subject Heading)LIT004200; (VLB-WN)1562: Hardcover, Softcover / Sprachwissenschaft, Literaturwissenschaft/Allgemeine und Vergleichende Literaturwissenschaft
    Scope: ix, 290 Seiten, Illustrationen, 22.5 cm x 15 cm
  12. Food and fear
    metaphors of bodies and spaces in the stories of destruction
    Author: Pilz, Sonja K.
    Published: 2016
    Publisher:  Ergon, Würzburg

    Location:
    Erzbischöfliche Diözesan- und Dombibliothek
    Signature:
    Fbf 8021
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    Location:
    Universitäts- und Landesbibliothek Münster
    Signature:
    3K 64236
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    Source: Union catalogues
    Language: English
    Media type: Dissertation
    ISBN: 9783956501401; 3956501403
    Other identifier:
    9783956501401
    DDC Categories: 200
    Series: Judentum - Christentum - Islam ; 14
    Subjects: Zerstörung von Jerusalem <70>; Leiblichkeit <Motiv>; Grenzsituation <Motiv>; Rabbinische Literatur
    Other subjects: Jochanan ben Zakkai (ca. 1. Jh.); (Produktform)Hardback; (Zielgruppe)Fachpublikum/ Wissenschaft; Fear; Food; Metaphors; (VLB-WN)1540: Hardcover, Softcover / Religion, Theologie
    Scope: 195, 9 S., graph. Darst., 24 cm x 17 cm, 550 g
    Notes:

    Zugl.: Potsdam, Univ., Diss., 2015
  13. Food and literature
    Contributor: Shahani, Gitanjali (Herausgeber)
    Published: 2018
    Publisher:  Cambridge University Press, Cambridge

    "This volume examines food as subject, form, landscape, polemic, and aesthetic statement in literature. With essays analyzing food and race, queer food, intoxicated poets, avant-garde food writing, vegetarianism, the recipe, the supermarket, food... more

    Location:
    Universitäts- und Landesbibliothek Bonn
    Signature:
    2018/4331
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    Location:
    Universitätsbibliothek Koblenz
    Signature:
    SL/S 2022 3523
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    "This volume examines food as subject, form, landscape, polemic, and aesthetic statement in literature. With essays analyzing food and race, queer food, intoxicated poets, avant-garde food writing, vegetarianism, the recipe, the supermarket, food comics, and vampiric eating, this collection brings together fascinating work from leading scholars in the field. It is the first volume to offer an overview of literary food studies and reflect on its origins, developments, and applications. Taking up maxims such as 'we are what we eat' - it traces the origins of literary food studies and examines key questions in cultural texts from different global literary traditions. It charts the trajectories of the field in relation to work in critical race studies, postcolonial studies, and children's literature, positing an omnivorous method for the field at large"...

     
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    Source: Union catalogues
    Contributor: Shahani, Gitanjali (Herausgeber)
    Language: English
    Media type: Book
    ISBN: 9781108426329
    Series: Cambridge critical concepts
    Subjects: Food in literature; Food; Gastronomy in literature; Food habits in literature; Nahrung <Motiv>; Literatur; Trinken <Motiv>
    Scope: xiv, 371 Seiten
  14. Modernism and food studies
    politics, aesthetics, and the avant-garde
    Contributor: Martell, Jessica (Herausgeber); Fajardo, Adam (Herausgeber); Geheber, Philip Keel (Herausgeber)
    Published: [2019]
    Publisher:  University Press of Florida, Gainesville

    Location:
    Universitäts- und Landesbibliothek Münster
    Signature:
    3K 85900
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    Content information
    Source: Union catalogues
    Contributor: Martell, Jessica (Herausgeber); Fajardo, Adam (Herausgeber); Geheber, Philip Keel (Herausgeber)
    Language: English
    Media type: Book
    ISBN: 9780813056159
    Subjects: Food in literature; Food habits in literature; Modernism (Literature); Food; Nahrung <Motiv>; Künste
    Scope: 328 Seiten, 24 cm
  15. Eat, drink, think
    what ancient Greece can tell us about food and wine
    Author: Roochnik, David
    Published: 2020
    Publisher:  Bloomsbury Academic, London

    Location:
    Universitäts- und Landesbibliothek Münster
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    Source: Union catalogues
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9781350120808; 9781350120785
    Other identifier:
    Subjects: Food habits; Food; Philosophy, Ancient; Speise; Literatur; Griechisch; Speise <Motiv>; Speiseritual; Nahrungsaufnahme; Philosophie
    Scope: 1 Online-Ressource
  16. Medieval flavors
    food, cooking, and the table
    Author: Montanari, Massimo
    Published: 2015
    Publisher:  Columbia University Press, New York ; Oxford University Press, Oxford

    In this new history of food, the text traces the development of medieval tastes - both culinary and cultural - from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the... more

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    Location:
    Universitätsbibliothek Kassel, Landesbibliothek und Murhardsche Bibliothek der Stadt Kassel
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    In this new history of food, the text traces the development of medieval tastes - both culinary and cultural - from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, it immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing.

     
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    Source: Union catalogues
    Contributor: Brombert, Beth Archer (Übersetzer)
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9780231539081
    Other identifier:
    RVK Categories: EC 5410
    Series: Arts and traditions of the table
    Subjects: Mittelalter; Literatur; Nahrungsaufnahme <Motiv>; Food; Food habits; Cooking, Medieval
    Scope: 1 Online-Ressource, Illustrations (black and white).
    Notes:

    Translated from the Italian

    Includes bibliographical references and index
  17. Season to taste
    rewriting kitchen space in contemporary women's food memoirs
    Author: Smith, Caroline J.
    Published: 2024
    Publisher:  University Press of Mississippi, Jackson ; Oxford University Press, Oxford

    Between 2000 and 2010, many US-American women writers were returning to the private space of the kitchen, writing about their experiences and publishing their memoirs. This book explores these memoirs with recipes in order to consider the ways in... more

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    Location:
    Universitätsbibliothek Kassel, Landesbibliothek und Murhardsche Bibliothek der Stadt Kassel
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    Between 2000 and 2010, many US-American women writers were returning to the private space of the kitchen, writing about their experiences and publishing their memoirs. This book explores these memoirs with recipes in order to consider the ways in which these women are rewriting this kitchen space and renegotiating their relationships with food.

     
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    Source: Union catalogues
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9781496845665
    Other identifier:
    Series: Ingrid G. Houck series in food and foodways
    Mississippi scholarship online
    Subjects: Women food writers; Food writing; Food writing; Cookbooks; Cookbooks; Kitchens; Kitchens; Food; Literature; Literature: history & criticism
    Scope: 1 Online-Ressource
    Notes:

    Includes bibliographical references and index
  18. Food - Media - Senses
    Contributor: Bartz, Christina (Herausgeber); Ruchatz, Jens (Herausgeber); Wattolik, Eva (Herausgeber)
    Published: 2023
    Publisher:  transcript Verlag, Bielefeld ; OAPEN FOUNDATION, The Hague

    Food is more than just nutrition. Its preparation, presentation and consumption is a multifold communicative practice which includes the meal's design and its whole field of experience. How is food represented in cookbooks, product packaging or in... more

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    Verlag (kostenfrei)

    Location:
    Technische Hochschule Bingen, Bibliothek
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    Food is more than just nutrition. Its preparation, presentation and consumption is a multifold communicative practice which includes the meal's design and its whole field of experience. How is food represented in cookbooks, product packaging or in paintings? How is dining semantically charged? How is the sensuality of eating treated in different cultural contexts? In order to acknowledge the material and media-related aspects of eating as a cultural praxis, experts from media studies, art history, literary studies, philosophy, experimental psychology, anthropology, food studies, cultural studies and design studies share their specific approaches.

     
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    Source: Union catalogues
    Contributor: Bartz, Christina (Herausgeber); Ruchatz, Jens (Herausgeber); Wattolik, Eva (Herausgeber)
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9783839464793; 9783837664799; 9783732864799
    RVK Categories: AR 19000 ; EC 5410 ; AP 14350
    DDC Categories: 640; 300
    Series: Edition Medienwissenschaft
    Subjects: Kochen; Speise; Geschmackswahrnehmung; Kultur; Speise <Motiv>; Nahrungsaufnahme <Motiv>; Kunst; Film; Kochbuch; Media studies; Food & society; Social & cultural history
    Other subjects: Food; Media; Culture; Sensuality; Experience; Food Studies; Cultural History; Media Aesthetics; Media Studies
    Scope: 1 Online-Ressource (330 p.)
  19. Culinary Turn
    Aesthetic Practice of Cookery
    Author: Meulen, Nicolaj van der
    Published: 2017
    Publisher:  transcript-Verlag, Bielefeld ; Walter de Gruyter GmbH, Berlin

    Kitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice - in turn, cooks are... more

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    Kitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice - in turn, cooks are adapting the staging practices that go with an artistic self-image. This development is accompanied by a philosophy of cooking as a speculative cultural technique. This volume investigates the dimensions of a new culinary turn, combining for the very first time contributions from the theory and practice of cooking.

     
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    Content information
    Source: Union catalogues
    Contributor: Wiesel, Jörg
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9783839430316
    Other identifier:
    RVK Categories: LC 17000
    DDC Categories: 640
    Edition: 1. Auflage
    Series: Ästhetische Praxis
    Subjects: Kochen; Ästhetik; Cooking; Food; Gastronomy; Aesthetic Practice,Gastronomy,Nova-regio-cooking,Nutrition,Culinary Arts,Convivium,Culture,Aesthetics,Food Studi; Ästhetik; Ästhetische Praxis; Convivium; Cultural Studies; Ernährung; Esskultur; Gastronomie; Kulinaristik; Kultur; Kulturwissenschaft; Nova-Regio-Küche
    Scope: 1 Online-Ressource
    Notes:

    Description based on online resource; title from PDF title page (publisher's Web site, viewed June 01., 2017)
  20. Manger le livre
    rites alimentaires et fonction paternelle
    Author: Haddad, Gérard
    Published: 1984
    Publisher:  Grasset, Paris

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    Source: Union catalogues
    Language: French
    Media type: Book
    ISBN: 2246332311
    RVK Categories: CU 2563
    Series: Figures
    Subjects: Psychanalyse - Aspect religieux; Juden; Psychologie; Food; Jews; Judaism and psychoanalysis; Religion; Psychoanalyse; Judentum; Literatur
    Other subjects: Freud, Sigmund <1856-1939>
    Scope: 218 S.
  21. Le moyen âge à table
    Published: 1989
    Publisher:  Biro, Paris

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  22. Brillat-Savarin
    (1755 - 1826). Un chevalier candide
    Author: Boissel, Thierry
    Published: 1989
    Publisher:  Presses de la Renaissance, Paris

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    Source: Union catalogues
    Language: French
    Media type: Book
    ISBN: 285616529X
    RVK Categories: IG 1040
    Subjects: Literatur; Food; Food writers; Judges; Literature; Taste
    Other subjects: Brillat-Savarin <1755-1826>; Brillat-Savarin, Jean Anthelme (1755-1826)
    Scope: 253 S.
  23. Anglo-Saxon appetites
    food and drink and their consumption in Old English and related literature
    Author: Magennis, Hugh
    Published: 1999
    Publisher:  Four Courts Press, Dublin [u.a.]

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  24. The resource guide for food writers
    Author: Allen, Gary
    Published: 1999
    Publisher:  Routledge, New York [u.a.]

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    Source: Union catalogues
    Language: English
    Media type: Book
    ISBN: 041592250X
    RVK Categories: LC 17000
    Subjects: Food industry and trade; Food writing; Food; Lebensmittel; Informationsquelle
    Scope: XIII, 304 S.
  25. Culinary turn
    aesthetic practice of cookery
    Contributor: Meulen, Nicolaj van der (HerausgeberIn); Wiesel, Jörg (HerausgeberIn); Käsmayr, Anneli (MitwirkendeR); Reinmann, Raphaela (MitwirkendeR)
    Published: [2017]; © 2017
    Publisher:  transcript, Bielefeld

    Kitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice in turn, cooks are... more

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    Kitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice in turn, cooks are adapting the staging practices that go with an artistic self-image. This development is accompanied by a philosophy of cooking as a speculative cultural technique. This volume investigates the dimensions of a new culinary turn, combining for the very first time contributions from the theory and practice of cooking.

     
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    Content information
    Source: Union catalogues
    Contributor: Meulen, Nicolaj van der (HerausgeberIn); Wiesel, Jörg (HerausgeberIn); Käsmayr, Anneli (MitwirkendeR); Reinmann, Raphaela (MitwirkendeR)
    Language: English
    Media type: Book
    Format: Print
    ISBN: 9783837630312
    Other identifier:
    9783837630312
    RVK Categories: LC 17000
    Series: Aesthetic practice ; Volume 1
    Subjects: Gastronomy; Cooking; Food
    Scope: 324 Seiten, Illustrationen, 240 mm x 155 mm, 607 g