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  • 1
    Book
    Book
    Food studies : an introduction to research methods (2010)
    Oxford [u.a.] :Berg,
    Details
    UID:
    almafu_BV036029221
    Format: 219 S.
    Edition: English ed. 1. publ.
    ISBN: 978-1-84520-681-9 , 978-1-84520-680-2
    Content: "This title is a guide to doing research in the burgeoning field of food studies. Designed for the classroom as well as for the independent scholar, the book details the predominant research methods in the field, provides a series of interactive questions and templates to help guide a project, and includes suggestions for food-specific resources such as archives, libraries and reference works. Interviews with leading scholars in the field and discussions of how the study of food can enhance traditional methods are included. Food Studies: An Introduction to Research Methods begins with an overview of food studies and research methods followed by a guide to the literature. Four methodological "baskets" representing the major methodologies of the field are explored together with interviews of leading scholars: food history (Ken Albala); ethnographic methods (Carole Counihan); cultural, material, and media studies (Psyche Williams-Forson); and quantitative methods (Jeffrey Sobal). The book concludes with chapters on research ethics, including working with human subjects, and technology tools for research"--Provided by publisher.
    Note: "This title is a guide to doing research in the burgeoning field of food studies. Designed for the classroom as well as for the independent scholar, the book details the predominant research methods in the field, provides a series of interactive questions and templates to help guide a project, and includes suggestions for food-specific resources such as archives, libraries and reference works. Interviews with leading scholars in the field and discussions of how the study of food can enhance traditional methods are included. Food Studies: An Introduction to Research Methods begins with an overview of food studies and research methods followed by a guide to the literature. Four methodological "baskets" representing the major methodologies of the field are explored together with interviews of leading scholars: food history (Ken Albala); ethnographic methods (Carole Counihan); cultural, material, and media studies (Psyche Williams-Forson); and quantitative methods (Jeffrey Sobal). The book concludes with chapters on research ethics, including working with human subjects, and technology tools for research"--Provided by publisher.. - Includes bibliographical references and index
    Language: English
    Subjects: Agriculture, Forestry, Horticulture, Fishery, Domestic Science , Ethnology
    RVK:
    LC 17000
    RVK:
    ZE 40000
    Keywords: Lebensmittel ; Ernährungsgewohnheit ; Soziologie ; Forschung
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  • 2
    Book
    Book
    Food studies : an introduction to research methods (2009)
    Oxford [u.a.] :Berg,
    Details
    UID:
    almahu_BV036581155
    Format: 219 S.
    Edition: English ed. 1. publ.
    ISBN: 978-1-84520-681-9 , 978-1-84520-680-2
    Note: "This title is a guide to doing research in the burgeoning field of food studies. Designed for the classroom as well as for the independent scholar, the book details the predominant research methods in the field, provides a series of interactive questions and templates to help guide a project, and includes suggestions for food-specific resources such as archives, libraries and reference works. Interviews with leading scholars in the field and discussions of how the study of food can enhance traditional methods are included. Food Studies: An Introduction to Research Methods begins with an overview of food studies and research methods followed by a guide to the literature. Four methodological "baskets" representing the major methodologies of the field are explored together with interviews of leading scholars: food history (Ken Albala); ethnographic methods (Carole Counihan); cultural, material, and media studies (Psyche Williams-Forson); and quantitative methods (Jeffrey Sobal). The book concludes with chapters on research ethics, including working with human subjects, and technology tools for research"--Provided by publisher.. - Includes bibliographical references and index
    Language: English
    Subjects: Ethnology
    RVK:
    LC 17000
    Keywords: Lebensmittel ; Ernährungsgewohnheit ; Soziologie ; Forschung
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  • 3
    Book
    Book
    We eat what? : a cultural encyclopedia of unusual foods in the United States (2018)
    Santa Barbara, California : Greenwood, an Imprint of ABC-CLIO, LLC
    Details
    UID:
    gbv_1007391537
    Format: xvi, 339 Seiten
    ISBN: 9781440841118
    Note: Includes bibliographical references and index
    Additional Edition: ISBN 9781440841125
    Additional Edition: ISBN 9781440841125
    Additional Edition: Erscheint auch als Online-Ausgabe Deutsch, Jonathan, compiler We eat what? Santa Barbara, California : Greenwood, an Imprint of ABC-CLIO, LLC, [2018]
    Language: English
    Keywords: USA ; Lebensmittel
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  • 4
    Book
    Book
    Jewish American food culture (2008)
    Westport, Connecticut : Greenwood Press
    Details
    UID:
    gbv_550132007
    Format: xviii, 141 Seiten , Illustrationen , 24 cm
    ISBN: 9780313343193 , 9780313341274
    Series Statement: Food cultures in America / Ken Albala, general editor
    Note: Includes bibliographical references (p. [133]-134) and index , Historical overview -- Major foods and ingredients -- Cooking -- Typical meals -- Eating out -- Special occasions -- Diet and health
    Language: English
    URL: http://catdir.loc.gov/catdir/toc/ecip084/2007045393.html
    URL: http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=016669503&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
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  • 5
    Online Resource
    Online Resource
    Gastropolis : food and New York City (2009)
    New York :Columbia University Press,
    Details
    UID:
    edocfu_BV044164546
    Format: Online-Ressource (xxii, 346 Seiten).
    ISBN: 978-0-231-51006-6
    Series Statement: Arts and traditions of the table
    Note: Includes bibliographical references and index
    Additional Edition: Erscheint auch als Druck-Ausgabe, Hardcover ISBN 978-0-231-13653-2
    Language: English
    Keywords: Kochen ; Ernährungsgewohnheit ; Aufsatzsammlung
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    Online Resource
    FU Berlin
  • 6
    AV-Medium
    AV-Medium
    Learner's manual : the struggle of the school of realism in music with the school of formalism in music ; satirical cantata for four basses, choir and piano (1990)
    [Hamburg] : [BMG Ariola Hamburg]
    Details
    UID:
    b3kat_BV024020491
    Format: 1 Compact Disc , Beih. , 12 cm
    Uniform Title: Antiformalističeskij raëk
    Note: Aufn.: Paris, Washington, 1989 , Text engl. und franz. - In russ. gesungen. - World premiere
    Language: Undetermined
    Author information: Rostropovič, Mstislav 1927-2007
    Author information: Šostakovič, Dmitrij Dmitrievič 1906-1975
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  • 7
    Online Resource
    Online Resource
    Jewish American Food Culture (2008)
    Santa Barbara, Cali : Greenwood | New York : Bloomsbury Publishing (US)
    Details
    UID:
    gbv_1891600273
    Format: 1 Online-Ressource
    Edition: 1st ed
    ISBN: 9798400674235
    Series Statement: Food Cultures in America
    Content: Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is ubiquitous from Midtown Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at the well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group. This is the source to find out what parve on packaging means, the symbolism of particular foods that are essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on how religious one is and the land of one's ancestors, and much more. An historical overview puts contemporary American Jews and their cuisine into context. Next, the main foods and ingredients of Jewish cuisine are explained. An interesting chapter on cooking practices follows. Chapters on holiday celebrations, eating out, and diet and health complete the overview. A chronology, glossary, resource guide, and selected bibliography make this an essential one-stop resource for every library
    Note: Series Foreword Introduction Chronology 1.Historical Overview 2.Major Foods and Ingredients 3.Cooking 4.Typical Meals 5.Eating Out 6.Special Occasions 7.Diet and Health Glossary Resource Guide Selected Bibliography Index , Barrierefreier Inhalt: Compliant with Level AA of the Web Content Accessibility Guidelines. Content is displayed as HTML full text which can easily be resized or read with assistive technology, with mark-up that allows screen readers and keyboard-only users to navigate easily
    Language: English
    DOI: 10.5040/9798400674235
    URL: lizenzpflichtig
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    Online Resource
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  • 8
    Online Resource
    Online Resource
    Food studies : an introduction to research methods (2010)
    London, England : Berg Publishers | London, England : Bloomsbury Publishing
    Details
    UID:
    gbv_1830165577
    Format: 1 Online-Ressource (219 pages)
    Edition: English edition
    Edition: Also published in print
    ISBN: 9781350047679 , 1350047678 , 9781845206802 , 9781845206819
    Content: Part One: Introducing the Discipline -- 1. What is Food Studies? -- 2. Introduction to Research Methods Common to Food Studies -- Part Two: Doing Food Studies Research -- 3. The Epistemological Stance -- 4. Research Design -- 5. Reviewing the Literature -- 6. Strategies of Inquiry -- 7. Quantitative Methods -- 8. Qualitative Methods -- 9.Mixed Method Approaches -- Part Three: Problems with Food Studies Research -- 10. Opportunities and Limitations for the Researcher -- 11. Ethical Considerations in Food Studies Research -- Part Four: The Future of Food Studies -- 12. Conclusion: Future Research Opportunities -- Appendix: -- Resource Guide for Food Studies Research.
    Content: "This title is a guide to doing research in the burgeoning field of food studies. Designed for the classroom as well as for the independent scholar, the book details the predominant research methods in the field, provides a series of interactive questions and templates to help guide a project, and includes suggestions for food-specific resources such as archives, libraries and reference works. Interviews with leading scholars in the field and discussions of how the study of food can enhance traditional methods are included. Food Studies: An Introduction to Research Methods begins with an overview of food studies and research methods followed by a guide to the literature. Four methodological "baskets" representing the major methodologies of the field are explored together with interviews of leading scholars: food history (Ken Albala); ethnographic methods (Carole Counihan); cultural, material, and media studies (Psyche Williams-Forson); and quantitative methods (Jeffrey Sobal). The book concludes with chapters on research ethics, including working with human subjects, and technology tools for research."--Provided by publisher
    Note: Includes bibliographical references (pages 205-213) and index , Also published in print. , Mode of access: World Wide Web. , Barrierefreier Inhalt: Compliant with Level AA of the Web Content Accessibility Guidelines. Content is displayed as HTML full text which can easily be resized or read with assistive technology, with mark-up that allows screen readers and keyboard-only users to navigate easily
    Additional Edition: ISBN 9781845206802
    Additional Edition: Erscheint auch als Druck-Ausgabe
    Additional Edition: Erscheint auch als Druck-Ausgabe ISBN 9781845206802
    Language: English
    Keywords: Electronic books
    DOI: 10.5040/9781350047679
    URL: lizenzpflichtig
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    Online Resource
    Open Access Request
    UB Potsdam
  • 9
    Online Resource
    Online Resource
    Gastropolis: Food and New York City (2009)
    Columbia University Press
    Details
    UID:
    edocfu_9961252373602883
    Format: 1 online resource (368 p.)
    ISBN: 9786612897726 , 1-282-89772-1 , 0-231-51006-3
    Content: An irresistible sampling of the city's rich food heritage, "Gastropolis" explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of New York's fusion cuisine, such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and offers a history of early farming practices. Specially written essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. They share spice-scented recollections of Brooklyn, Queens, and the Bronx, and colorful vignettes of the avant-garde chefs, entrepreneurs, and patrons who continue to influence the way New Yorkers eat.
    Language: English
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    Online Resource
    FU Berlin
  • 10
    Online Resource
    Online Resource
    They Eat That? : A Cultural Encyclopedia of Weird and Exotic Food from around the World (2012)
    [Erscheinungsort nicht ermittelbar] : ABC-CLIO | New York : Bloomsbury Publishing (US)
    Details
    UID:
    gbv_1895285690
    Format: 1 Online-Ressource (252 pages)
    Edition: 1st ed
    ISBN: 9798216025481
    Content: This thoroughly engaging encyclopedia considers the rich diversity of unfamiliar foods eaten around the world. The title They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World says it all. This fun encyclopedia, organized A-Z, describes and offers cultural context for foodstuffs people eat today that might be described as "weird"-at least to the American palate. Entries also include American regional standards, such as scrapple and chitterlings, that other regions might find distasteful, as well as a few mainstream American foods, like honey, that are equally odd when one considers their derivation. A long narrative entry on insects, for example, discusses the fact that insects are enjoyed as a regular part of the diet in some Asian, South and Central American, and African countries. It then looks at the kinds of insects eaten, where and how they are eaten, cultural uses, nutrition, and preparation. Each of the encyclopedia's 100 entries includes a representative recipe or, for a food already prepared like maggoty cheese, describes how it is eaten. Each entry ends with suggested readings
    Note: List of Entries, Preface, Introduction, Encyclopedia, Selected Bibliography, Index, About the Editors, Contributors, , Barrierefreier Inhalt: Compliant with Level AA of the Web Content Accessibility Guidelines. Content is displayed as HTML full text which can easily be resized or read with assistive technology, with mark-up that allows screen readers and keyboard-only users to navigate easily
    Additional Edition: ISBN 9780313380587
    Additional Edition: ISBN 9780313380594
    Additional Edition: ISBN 9798216155508
    Language: English
    DOI: 10.5040/9798216025481
    URL: lizenzpflichtig
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    Online Resource
    Open Access Request
    UB Potsdam
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