The Bloomsbury handbook of food and material cultures:
"Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural persp...
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
London ; New York ; Oxford ; New Delhi; Sydney
Bloomsbury Academic
2024
|
| Ausgabe: | Paperback edition |
| Schlagworte: | |
| Zusammenfassung: | "Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and "stuff," and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies." |
| Beschreibung: | xx, 347 Seiten Illustrationen |
| ISBN: | 9781350361874 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV049886796 | ||
| 003 | DE-604 | ||
| 005 | 20250109 | ||
| 007 | t| | ||
| 008 | 240926s2024 xx a||| |||| 00||| eng d | ||
| 020 | |a 9781350361874 |c pbk |9 978-1-350-36187-4 | ||
| 035 | |a (OCoLC)1477602203 | ||
| 035 | |a (DE-599)BVBBV049886796 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-703 |a DE-12 | ||
| 084 | |a ZE 45400 |0 (DE-625)164342: |2 rvk | ||
| 245 | 1 | 0 | |a The Bloomsbury handbook of food and material cultures |c edited by Irina D. Mihalache and Elizabeth Zanoni |
| 246 | 1 | 3 | |a Food and material cultures |
| 246 | 1 | 3 | |a Handbook of food and material cultures |
| 250 | |a Paperback edition | ||
| 264 | 1 | |a London ; New York ; Oxford ; New Delhi; Sydney |b Bloomsbury Academic |c 2024 | |
| 300 | |a xx, 347 Seiten |b Illustrationen | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 520 | 3 | |a "Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and "stuff," and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies." | |
| 650 | 0 | 7 | |a Ernährungssoziologie |0 (DE-588)1292384913 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Ess- und Trinksitte |0 (DE-588)4015556-0 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Ernährungsgewohnheit |0 (DE-588)4136846-0 |2 gnd |9 rswk-swf |
| 653 | 0 | |a Food / Social aspects | |
| 653 | 0 | |a Cooking / Social aspects | |
| 653 | 0 | |a Material culture | |
| 653 | 0 | |a Cooking / Equipment and supplies | |
| 689 | 0 | 0 | |a Ernährungssoziologie |0 (DE-588)1292384913 |D s |
| 689 | 0 | 1 | |a Ernährungsgewohnheit |0 (DE-588)4136846-0 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Ess- und Trinksitte |0 (DE-588)4015556-0 |D s |
| 689 | 1 | |5 DE-604 | |
| 700 | 1 | |a Mihalache, Irina |0 (DE-588)1165263823 |4 edt | |
| 700 | 1 | |a Zanoni, Elizabeth |0 (DE-588)1160505845 |4 edt | |
| 775 | 0 | 8 | |i Äquivalent |d 2023 |n Druck-Ausgabe, Hardcover |z 978-1-350-14830-7 |
| 776 | 0 | 8 | |i Erscheint auch als |n Online-Ausgabe, epdf |z 978-1-3501-4831-4 |
| 776 | 0 | 8 | |i Erscheint auch als |n Online-Ausgabe, ebook |z 978-1-3501-4832-1 |
| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-035226035 | |
Datensatz im Suchindex
| _version_ | 1822482871873437696 |
|---|---|
| adam_text | |
| any_adam_object | |
| author2 | Mihalache, Irina Zanoni, Elizabeth |
| author2_role | edt edt |
| author2_variant | i m im e z ez |
| author_GND | (DE-588)1165263823 (DE-588)1160505845 |
| author_facet | Mihalache, Irina Zanoni, Elizabeth |
| building | Verbundindex |
| bvnumber | BV049886796 |
| classification_rvk | ZE 45400 |
| ctrlnum | (OCoLC)1477602203 (DE-599)BVBBV049886796 |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | Paperback edition |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>00000nam a2200000 c 4500</leader><controlfield tag="001">BV049886796</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20250109</controlfield><controlfield tag="007">t|</controlfield><controlfield tag="008">240926s2024 xx a||| |||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781350361874</subfield><subfield code="c">pbk</subfield><subfield code="9">978-1-350-36187-4</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)1477602203</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV049886796</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-703</subfield><subfield code="a">DE-12</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">ZE 45400</subfield><subfield code="0">(DE-625)164342:</subfield><subfield code="2">rvk</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">The Bloomsbury handbook of food and material cultures</subfield><subfield code="c">edited by Irina D. Mihalache and Elizabeth Zanoni</subfield></datafield><datafield tag="246" ind1="1" ind2="3"><subfield code="a">Food and material cultures</subfield></datafield><datafield tag="246" ind1="1" ind2="3"><subfield code="a">Handbook of food and material cultures</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">Paperback edition</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">London ; New York ; Oxford ; New Delhi; Sydney</subfield><subfield code="b">Bloomsbury Academic</subfield><subfield code="c">2024</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">xx, 347 Seiten</subfield><subfield code="b">Illustrationen</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1="3" ind2=" "><subfield code="a">"Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and "stuff," and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies."</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Ernährungssoziologie</subfield><subfield code="0">(DE-588)1292384913</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Ess- und Trinksitte</subfield><subfield code="0">(DE-588)4015556-0</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Ernährungsgewohnheit</subfield><subfield code="0">(DE-588)4136846-0</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food / Social aspects</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Cooking / Social aspects</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Material culture</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Cooking / Equipment and supplies</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Ernährungssoziologie</subfield><subfield code="0">(DE-588)1292384913</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Ernährungsgewohnheit</subfield><subfield code="0">(DE-588)4136846-0</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="1" ind2="0"><subfield code="a">Ess- und Trinksitte</subfield><subfield code="0">(DE-588)4015556-0</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Mihalache, Irina</subfield><subfield code="0">(DE-588)1165263823</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Zanoni, Elizabeth</subfield><subfield code="0">(DE-588)1160505845</subfield><subfield code="4">edt</subfield></datafield><datafield tag="775" ind1="0" ind2="8"><subfield code="i">Äquivalent</subfield><subfield code="d">2023</subfield><subfield code="n">Druck-Ausgabe, Hardcover</subfield><subfield code="z">978-1-350-14830-7</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Online-Ausgabe, epdf</subfield><subfield code="z">978-1-3501-4831-4</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Online-Ausgabe, ebook</subfield><subfield code="z">978-1-3501-4832-1</subfield></datafield><datafield tag="943" ind1="1" ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-035226035</subfield></datafield></record></collection> |
| id | DE-604.BV049886796 |
| illustrated | Illustrated |
| indexdate | 2025-01-28T09:05:06Z |
| institution | BVB |
| isbn | 9781350361874 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-035226035 |
| oclc_num | 1477602203 |
| open_access_boolean | |
| owner | DE-703 DE-12 |
| owner_facet | DE-703 DE-12 |
| physical | xx, 347 Seiten Illustrationen |
| publishDate | 2024 |
| publishDateSearch | 2024 |
| publishDateSort | 2024 |
| publisher | Bloomsbury Academic |
| record_format | marc |
| spelling | The Bloomsbury handbook of food and material cultures edited by Irina D. Mihalache and Elizabeth Zanoni Food and material cultures Handbook of food and material cultures Paperback edition London ; New York ; Oxford ; New Delhi; Sydney Bloomsbury Academic 2024 xx, 347 Seiten Illustrationen txt rdacontent n rdamedia nc rdacarrier "Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and "stuff," and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies." Ernährungssoziologie (DE-588)1292384913 gnd rswk-swf Ess- und Trinksitte (DE-588)4015556-0 gnd rswk-swf Ernährungsgewohnheit (DE-588)4136846-0 gnd rswk-swf Food / Social aspects Cooking / Social aspects Material culture Cooking / Equipment and supplies Ernährungssoziologie (DE-588)1292384913 s Ernährungsgewohnheit (DE-588)4136846-0 s DE-604 Ess- und Trinksitte (DE-588)4015556-0 s Mihalache, Irina (DE-588)1165263823 edt Zanoni, Elizabeth (DE-588)1160505845 edt Äquivalent 2023 Druck-Ausgabe, Hardcover 978-1-350-14830-7 Erscheint auch als Online-Ausgabe, epdf 978-1-3501-4831-4 Erscheint auch als Online-Ausgabe, ebook 978-1-3501-4832-1 |
| spellingShingle | The Bloomsbury handbook of food and material cultures Ernährungssoziologie (DE-588)1292384913 gnd Ess- und Trinksitte (DE-588)4015556-0 gnd Ernährungsgewohnheit (DE-588)4136846-0 gnd |
| subject_GND | (DE-588)1292384913 (DE-588)4015556-0 (DE-588)4136846-0 |
| title | The Bloomsbury handbook of food and material cultures |
| title_alt | Food and material cultures Handbook of food and material cultures |
| title_auth | The Bloomsbury handbook of food and material cultures |
| title_exact_search | The Bloomsbury handbook of food and material cultures |
| title_full | The Bloomsbury handbook of food and material cultures edited by Irina D. Mihalache and Elizabeth Zanoni |
| title_fullStr | The Bloomsbury handbook of food and material cultures edited by Irina D. Mihalache and Elizabeth Zanoni |
| title_full_unstemmed | The Bloomsbury handbook of food and material cultures edited by Irina D. Mihalache and Elizabeth Zanoni |
| title_short | The Bloomsbury handbook of food and material cultures |
| title_sort | the bloomsbury handbook of food and material cultures |
| topic | Ernährungssoziologie (DE-588)1292384913 gnd Ess- und Trinksitte (DE-588)4015556-0 gnd Ernährungsgewohnheit (DE-588)4136846-0 gnd |
| topic_facet | Ernährungssoziologie Ess- und Trinksitte Ernährungsgewohnheit |
| work_keys_str_mv | AT mihalacheirina thebloomsburyhandbookoffoodandmaterialcultures AT zanonielizabeth thebloomsburyhandbookoffoodandmaterialcultures AT mihalacheirina foodandmaterialcultures AT zanonielizabeth foodandmaterialcultures AT mihalacheirina handbookoffoodandmaterialcultures AT zanonielizabeth handbookoffoodandmaterialcultures |