Still today, when I try to imagine that quantity of food, it is so large that I can't. ... But my random approach to classes really bit me in the ass when it came time to propose my dissertation topic: What connects public health, ...
Author: Elettra Wiedemann
Publisher: Simon and Schuster
A Simon & Schuster eBook. Simon & Schuster has a great book for every reader.
Ambrozas, D. Serious Feast: Vancouver Foodies in Globalized Consumer Society. School of Communication, Simon Fraser University, Doctoral Dissertation, Canada, 2003. Anderson, T. D.; Getz, D.; Vujicic, S.; Robinson, R. N.; Cavicchi, ...
Author: Narendra Kumar
Publisher: CRC Press
Category: Business & Economics
Studying tourist behavior—what tourists do, what their preferences are, etc.—provides helpful information for designing new tourism products, for policymaking, and for developing effective tourism marketing strategies. This informative volume offers a diverse selection of chapters on research related to the customer behavior of tourists. With chapters from tourism professionals from around the world, the volume presents research work, new perspectives, and case studies of tourist behavior from varied cultural and geographical backgrounds. The volume addresses relationship management at different types of tourist destinations, such as spas and museums; the creation and sustainability of tourism luxury brands; the continuing growing influence of social media and digital technology on tourist choices; gauging tourists’ motivation, satisfaction, and return-trip intentions; the role of tourism activities on destination choice; perspectives and case studies on heritage tourism, and more. The book also includes a chapter on how virtual reality, streaming, and livestreaming during the COVID pandemic affected tourism and goes on to makes predictions for tourist behavior in the post-COVID-19 era.
Numerous articles have appeared in academic and popular journals; graduate students have completed theses and dissertations on food-related topics; courses and culinary programs have emerged at many universities; and serious books on ...
Author: Andrew F. Smith
Publisher: Oxford University Press
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
Were you to decide to write a thesis in the style of a novel, the mismatch between that and the expected dry, ... It is considered an almost transcendental delicacy by a select group of foodies, yet renowned chef Ainsley Harriott has ...
Author: Mikael Sundström
Publisher: Edward Elgar Publishing
Category: Social Science
If you thought a book about thesis writing would make for wearisome reading, think again! In seven entertaining and enlightening chapters, Mikael Sundström sheds light on the trials and tribulations of academic writing, offering guidance on how to become a doyen of academic disaster – and, more importantly, how to avoid that fate.
Dr Karen Klitgaard Povlsen began her many years of research on media food with her 1986 PhD thesis on fashion and food in women's magazines. She has since written on the New Nordic Cuisine and Julia Child.
Author: Jonatan Leer
Food is everywhere in contemporary mediascapes, as witnessed by the increase in cookbooks, food magazines, television cookery shows, online blogs, recipes, news items and social media posts about food. This mediatization of food means that the media often interplays between food consumption and everyday practices, between private and political matters and between individuals, groups, and societies. This volume argues that contemporary food studies need to pay more attention to the significance of media in relation to how we 'do' food. Understanding food media is particularly central to the diverse contemporary social and cultural practices of food where media use plays an increasingly important but also differentiated and differentiating role in both large-scale decisions and most people's everyday practices. The contributions in this book offer critical studies of food media discourses and of media users' interpretations, negotiations and uses that construct places and spaces as well as possible identities and everyday practices of sameness or otherness that might form new, or renew old food politics.
'No, she needs to finish her dissertation before Easter. She and Nate are going on a road trip to California, three weeks, Route Sixtysix, all the way up to San Francisco.' 'You don't think they're going to go to Vegas and elope?
Author: Stella Newman
Publisher: Hachette UK
The Foodie's Guide to Falling in Love was previously published as The Dish. The Foodie's Guide to Falling in Love by Stella Newman is the third novel from the much-loved author of Pear Shaped and Leftovers. This is a warm, passionate novel that will delight fans of Jill Mansell and Mhairi McFarlane and leave you happy and hungry in equal measure. Love is on the menu. With a side order of lies. When Laura Parker first crosses forks with Adam Bayley, she's only after one thing: his custard doughnut. But when she takes a closer look she sees a talented, handsome man who outshines the string of jokers she's been dating. There's just one problem. Adam's job means Laura has to keep her job as restaurant critic a secret. Tricky for someone who prides herself on honesty. Can the truth be put on ice long enough for love to flourish? And how can you expect your boyfriend to be honest if you're not quite telling the truth yourself? Stella Newman. Fiction has never tasted so good.
... of masculine culture in mentor-mentee bonding began: “My husband would have what he called 'Dissertation Retreats. ... like, good foodie food and did their dissertation retreat that way and people came and gave feedback and stuff ...
Author: Jacqueline Joslyn
Publisher: Emerald Group Publishing
Category: Social Science
With broad appeal across scholars and graduate students in the social and behavioral sciences, Joslyn presents new ideas for expanding relationship modeling methods in a way that unites relationship scholars and extends relational theory.
“Migrations of Hunger and Knowledge: Food Insecurity and California's Indigenous Farmworkers.” PhD dissertation, University of California, Berkeley. . 2012b. “Pushing the Boundaries of Indigeneity and Agricultural Knowledge: Oaxacan ...
Author: Alison Alkon
Publisher: Univ of California Press
Category: SOCIAL SCIENCE
"New and exciting forms of food activism are emerging as supporters of sustainable agriculture increasingly recognize the need for a broader, more strategic and more politicized food politics that engages with questions of social, racial, and economic justice. This book highlights examples of campaigns to restrict industrial agriculture's use of pesticides and other harmful technologies, struggles to improve the pay and conditions of workers throughout the food system, and alternative projects that seek to de-emphasize notions of individualism and private ownership. Grounded in over a decade of scholarly critique of food activism, this volume seeks to answer the question of "what next," inspiring scholars, students, and activists toward collective, cooperative, and oppositional struggles for change."--Provided by publisher.
Food Network. (2016). Nicole Gaffney. Retrieved from http://www.foodnetwork.com/shows/ food-network-star/contestants/nicole-gaffney.html Foor, C. E., & Walden, ... Retrieved from ProQuest Dissertations Publishing (UMINumber 3645643).
Author: Marcia Texler Segal
Publisher: Emerald Group Publishing
Category: Social Science
Volume 22 explores the complex relationships between gender and food in a variety of locations and time periods using a range of research methods. Gender inequality as it affects the struggle for access to land, the affordability of food, and its nutritional value is identified as a major social policy issue.
Available at: https://www.theguardian.com/food/2020/sep/20/asma-khan-restaurants-ranked-on-how-they-treatpeople-chefs-table-netflix-darjeeling-express (accessed 13 March ... Theses, Dissertations and Other Capstone Projects: Paper 124.
Author: Joanne Hollows
Publisher: Bloomsbury Publishing
Category: Social Science
Working across food studies and media studies, Joanne Hollows examines the impact of celebrity chefs on how we think about food and how we cook, shop and eat. Hollows explores how celebrity chefs emerged in both restaurant and media industries, making chefs like Jamie Oliver and Gordon Ramsay into global stars. She also shows how blogs and YouTube enabled the emergence of new types of branded food personalities such as Deliciously Ella and BOSH! As well as providing a valuable introduction to existing research on celebrity chefs, Hollows uses case studies to analyse how celebrity chefs shape food practices and wider social, political and cultural trends. Hollows explores their impact on ideas about veganism, healthy eating and the Covid-19 pandemic and how their advice is bound up with class, gender and race. She also demonstrates how celebrity chefs such as Jamie Oliver, Hugh Fearnley-Whittingstall, Nadiya Hussain and Jack Monroe have become food activists and campaigners who intervene in contemporary debates about the environment, food poverty and nation.