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Articles 31 - 39 of 39
Full-Text Articles in Philosophy
Review Of Introducing The Sociology Of Food And Eating By Anne Murcott, Perry Share
Review Of Introducing The Sociology Of Food And Eating By Anne Murcott, Perry Share
European Journal of Food Drink and Society
No abstract provided.
Review Of The Irish Cookbook By J.P. Mcmahon, Elaine Mahon
Review Of The Irish Cookbook By J.P. Mcmahon, Elaine Mahon
European Journal of Food Drink and Society
No abstract provided.
Review Of Foodwise: A Whole Systems Guide To Sustainable And Delicious Food Choices By Gigi Berardi, Joseph A. Hegarty
Review Of Foodwise: A Whole Systems Guide To Sustainable And Delicious Food Choices By Gigi Berardi, Joseph A. Hegarty
European Journal of Food Drink and Society
No abstract provided.
Dinner Is The Great Trial: Sociability And Service À La Russe In The Long Nineteenth Century, Graham Harding
Dinner Is The Great Trial: Sociability And Service À La Russe In The Long Nineteenth Century, Graham Harding
European Journal of Food Drink and Society
The shift from service à la Française to service à la Russe that took place between 1850 and 1880 changed Victorian sociability and the Victorian dinner table. In the former style of service all the dishes were put on the table and then carved by the host; in the latter most of the dishes were placed not on the table but upon a sideboard and from there handed to guests individually by the servants. This new “taste regime” had implications not just for the style of food but the conduct of the table and the taste and style of the …
An Interdisciplinary Approach To Historic Diet And Foodways: The Foodcult Project, Susan Flavin, Meriel Mcclatchie, Janet Montgomery, Fiona Beglane, Julie Dunne, Ellen Ocarroll, Andrew Parnell
An Interdisciplinary Approach To Historic Diet And Foodways: The Foodcult Project, Susan Flavin, Meriel Mcclatchie, Janet Montgomery, Fiona Beglane, Julie Dunne, Ellen Ocarroll, Andrew Parnell
European Journal of Food Drink and Society
This research note introduces the methodology of the FoodCult Project, with the aim of stimulating discussion regarding the interdisciplinary potential for historical food studies. The project represents the first major attempt to establish both the fundamentals of everyday diet, and the cultural ‘meaning’ of food and drink in early modern Ireland, c 1550-1650. This was a period of major economic development, unprecedented intercultural contact, but also of conquest, colonisation and war, and the study focusses on Ireland as a case-study for understanding the role of food in a complex society. Moving beyond the colonial narrative of Irish social and economic …
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 …
A Note From The Editors, Michelle Share, Dorothy Cashman, Máirtín Mac Con Iomaire
A Note From The Editors, Michelle Share, Dorothy Cashman, Máirtín Mac Con Iomaire
European Journal of Food Drink and Society
No abstract provided.
Rhyme Or Reason:That Is The Question?, Jim Roche
Rhyme Or Reason:That Is The Question?, Jim Roche
Articles
Noting that “the aesthetic should not be limited merely to the way things look” the organisers of this conference sought “in part to address the discursive limitation in architecture and related subjects by broadening the aesthetic discourse beyond questions relating to purely visual phenomena in order to include those derived from all facets of human experience”.
So where does etchics come in? Well, the introductory brochure noted that most philosophical trained aestheticians will say that “the aesthetic is everything” hinting perhaps of the necessity for a more haptic experience of architecture. It also drew on Wittgenstein’s quote that “ethics and …
Space, Time And The Constitution Of Subjectivity: Comparing Elias And Foucault, Paddy Dolan
Space, Time And The Constitution Of Subjectivity: Comparing Elias And Foucault, Paddy Dolan
Articles
The work of Foucault and Elias has been compared before in the social sciences and humanities, but here I argue that the main distinction between their approaches to the construction of subjectivity is the relative importance of space and time in their accounts. This is not just a matter of the “history of ideas,” as providing for the temporal dimension more fully in theories of subjectivity and the habitus allows for a greater understanding of how ways of being, acting and feeling in different spaces are related but largely unintended. Here I argue that discursive practices, governmental operations and technologies …