Results 321 to 330 of about 4,030,439 (361)
Some of the next articles are maybe not open access.
Culinary Culture in Colonial India
2014This book utilizes cuisine to understand the construction of the colonial middle class in Bengal who indigenized new culinary experiences as a result of colonial modernity. This process of indigenization developed certain social practices, including imagination of the act of cooking as a classic feminine act and the domestic kitchen as a sacred space ...
openaire +1 more source
Sherbet in Ottoman Culinary Culture
2023Osmanlıların sofralarına lezzet ve renk veren içecekten birisi de şüphesiz şerbettir. Gerek saray mutfağında, gerekse halkın sofrasında yaygın olarak tüketilen şerbet, günümüzde de sofralarda yer alan meşrubatlardan birisidir. Vazgeçilmez olma sebeplerinden birisi şerbetin üzüm, ayva, armut, incir, limon, elma, şeftali, erik, kayısı ve daha pek çok ...
openaire +1 more source
Agri-Cultural and Culinary Identities
2015Chapters 3 and 5 suggested that defensive reactions to modernity’s rapid environmental and socio-cultural changes can often be regarded as instances of identity politics. Nostalgic visions of the past and images of nature or the ideal landscape are employed as symbolic ‘ramparts’ against the forces of rationalisation and industrialisation.
openaire +1 more source
Stockfish Production, Cultural and Culinary Values
Food Ethics, 2020The article depicts the traditional fishing, the outdoor drying of Stockfish, and its cultural and culinary uses in a historic context and today. The fishing of the North East Arctic cod (Gadus morhua) is a sustainable coastal fishery for millennia in the North of Norway, but climate change challenges the outdoor drying of stockfish.
openaire +1 more source
A gastronomic product in Turkish culinary culture: A research on Yozgat Çanak cheese
International Journal of Gastronomy and Food Science, 2022Yener Oğan, Muhabbet Çelik
semanticscholar +1 more source
The Westernization of Iranian Culinary Culture
Iranian Studies, 2003The last two decades have seen the construction of an Iranian “national cuisine” in cookbooks published outside Iran, while the post-revolutionary migration of Iranians from their country has led to the opening of Iranian (also called “Persian,” especially in the United States) restaurants all over the world.
openaire +1 more source
Food words: essays in culinary culture
Social & Cultural Geography, 2014This book derives – alongside a range of other outputs – from work undertaken by Jackson and collaborators under the ERC-funded ‘Consumer culture in an “age of anxiety”’ research project.
openaire +1 more source
Food words: essays in culinary culture
Choice Reviews Online, 2013JACKSON, P.
openaire +1 more source