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Articles 1 - 7 of 7
Full-Text Articles in Arts and Humanities
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.
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 …
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.