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Articles 1 - 15 of 15
Full-Text Articles in History
"Dish For An Epicure": Spanish Perceptions Of Indigenous Food In Mexico And Central America, 1517-1577, Timothy Boyer
"Dish For An Epicure": Spanish Perceptions Of Indigenous Food In Mexico And Central America, 1517-1577, Timothy Boyer
The Thetean: A Student Journal for Scholarly Historical Writing
Upon Arrival in Veracruz, Mexico in 1520, the conquistadors were exposed to the sights, sounds, and tastes of the New World. In Cuba they had subsisted on a mostly European diet, but in Mexico they would have to learn to make do with indigenous foods. Their leader, Hernan Cortes, ordered the ships burned to prevent deserters, destroying any hope they had of receiving supplies of European foods during their conquest of what would later become known as Nueva Espana. This left them highly dependent on either their own ability to properly identify food sources or, as was usually the case, …
A Market For Plenty: Immigrants And The Making Of The Fulton Fish Market, Alison Y. Zhang
A Market For Plenty: Immigrants And The Making Of The Fulton Fish Market, Alison Y. Zhang
Swarthmore Undergraduate History Journal
Founded in the early nineteenth century at the southern seaport of Manhattan, New York, the Fulton Fish Market was, and remains, one of the largest seafood markets in the world. At its heart was a workforce capable of moving hundreds of millions of pounds of fish a year, that endured public suspicion and resisted activist reform, and which ultimately shaped the palate of not only New York City, but America as a country—a workforce that was, in its formative decades, predominantly immigrants. This article builds on pre-existing general scholarship regarding the Fulton Fish Market and introduces perspectives found in contemporary …
How Chinese-American Cuisine Was Advertised In The U.S. During The 1900s, Tyler J. Buchanan
How Chinese-American Cuisine Was Advertised In The U.S. During The 1900s, Tyler J. Buchanan
The Exposition
This poster details the public opinion/view of Chinese-American cuisine changed from its founding in the early 1900s. This topic was closely related to the Chinese as they exclusively made the food up until recent years.
Roman Food In The Imperial Age Viewed Through The Lens Of Class, John B. Nienhaus
Roman Food In The Imperial Age Viewed Through The Lens Of Class, John B. Nienhaus
The Exposition
A look into Roman food history in the imperial age with a focus on class and the differences of the classes eating habits, access to ingredients, and diets.
The Literature Of Food: An Introduction From 1830 To The Present, Anke Klitzing
The Literature Of Food: An Introduction From 1830 To The Present, Anke Klitzing
European Journal of Food Drink and Society
No abstract provided.
Editorial, Michelle Share, Dorothy Cashman, Máirtín Mac Con Iomaire
Editorial, Michelle Share, Dorothy Cashman, Máirtín Mac Con Iomaire
European Journal of Food Drink and Society
No abstract provided.
The Evolution Of The America Perception Of Lobster From The 17th To The 21st Century, Michael T. Fisher
The Evolution Of The America Perception Of Lobster From The 17th To The 21st Century, Michael T. Fisher
The Exposition
Lobster early in American history was a low class food commonly served to servants and slaves. Technological advancements, and scarcity during World War II are what facilitated preservation of fresh lobster drove the cultural shift behind the elevated status of the American Lobster.
More Than Hungry: How Political Narratives Built & Maintain Hunger In The United States, A. Camille Karabaich
More Than Hungry: How Political Narratives Built & Maintain Hunger In The United States, A. Camille Karabaich
William & Mary Journal of Race, Gender, and Social Justice
This Note aims to examine the role of the legal system in creating and maintaining hunger in the United States. Through this lens, the Note discusses the shift necessary to support specific legal interventions to end hunger. This Note begins by discussing how hunger was built in the United States through policies regarding land, housing, incarceration, and food, and the narratives that allowed these policies to flourish. These policies created hunger by creating pockets of poverty and disempowerment. Although many individuals and organizations donate their time, money, and energy to support local food banks, soup kitchens, and free school meal …
Tinned Sardines And Putrefied Yellow-Fin In Equatorial Guinea: Regimes Of Food In The Novels Of Donato Ndongo-Bidyogo, Igor Cusack
Tinned Sardines And Putrefied Yellow-Fin In Equatorial Guinea: Regimes Of Food In The Novels Of Donato Ndongo-Bidyogo, Igor Cusack
European Journal of Food Drink and Society
In his semi-autobiographical novels, Las tinieblas de su memoria negra (Shadows of your black memory) and Los poderes de la tempestad (Power of the storm), the Equatoguinean writer Donato Ndongo-Bidyogo describes a boy’s, and then the man’s, life in colonial and postcolonial Equatorial Guinea, Spain’s only sub-Saharan colony. This paper argues that the numerous descriptions of the food encountered by the protagonist immerse the reader in four different worlds: that of his Fang ethnic group in the Hispanic colony; that of the colonial priests and emancipados of the protagonist’s youth; then the horrors encountered under the cruel postcolonial tyrant, Macías …
Book Review Of Hungry Nation: Food, Famine, And The Making Of Modern India, Marc A. Reyes
Book Review Of Hungry Nation: Food, Famine, And The Making Of Modern India, Marc A. Reyes
Madison Historical Review
Attached is a book review on Benjamin Robert Siegel's Hungry Nation: Food, Famine, and the Making of Modern India.
19th Century Developments In Food Preservation, Jessica Mitchell
19th Century Developments In Food Preservation, Jessica Mitchell
Tenor of Our Times
This paper describes the essential contributions of Nicolas Appert, Peter Durand, and Louis Pasteur to how food was preserved. From the earliest stages of canning and jarring to pasteurizing, the 19th century housed the some of the most significant growth in the development of safety and longevity of food.
Aid To Hungry Persons Of Ferghana (1923-1924 Years), N. Rejabboev
Aid To Hungry Persons Of Ferghana (1923-1924 Years), N. Rejabboev
Scientific journal of the Fergana State University
In this article the cut off of food on TASSR Fergana region in 1923-1924, the attempt of the Soviet Union to reduce the famine in the region with the use of archive sources are analyzed.
The Consideration Of The Caddo Area In “Food Production In Native North America: An Archaeological Perspective”, Timothy K. Perttula
The Consideration Of The Caddo Area In “Food Production In Native North America: An Archaeological Perspective”, Timothy K. Perttula
Index of Texas Archaeology: Open Access Gray Literature from the Lone Star State
Kristen J. Gremillion has written “a highly selective survey of Native North American food production systems from an archaeological perspective,” with a particular focus on plant food production in the Eastern Woodlands and the Southwest. The time frame of the book spans the period from ca. 3000 B.C. to post-European contact, extending up to ca. A.D. 1800. The archaeological evidence for plant food production in the Caddo Archaeological Area of Southwest Arkansas, Northwest Louisiana, eastern Oklahoma, and East Texas is mentioned by Gremillion, but only rather briefly in her chapter entitled “the Rise of the Three Sisters: Maize in the …
You Are What You Eat: Gastronomy & Geography Of Southern Spain, Katherine F. Perry
You Are What You Eat: Gastronomy & Geography Of Southern Spain, Katherine F. Perry
The Catalyst
Using empirical and numeric data, this study explores the use of food as a proxy to understand the cultural-historical geography of southern Spain. After spending three months in Granada, Spain, I compiled the most commonly used thirty-five ingredients from a selection of Spanish cookbooks and contextualized them within the broader history of Spain. The elements of traditional Andalucían cooking fit into three primary chapters of Iberian history: Roman occupation, the Moorish invasion beginning in the 8th century, and the Columbian exchange, or the exchange of goods that took place between the Americas and Old World following European discovery of …
Pushing The Protestant Culinary Agenda In Depression Era America, Brittany M. Millidge
Pushing The Protestant Culinary Agenda In Depression Era America, Brittany M. Millidge
The Exposition
No abstract provided.