Browse Titles - 35 results
60 Minutes, Counting Calories
produced by Shachar Bar-On, fl. 1992, Columbia Broadcasting System; interview by Lesley Stahl, 1941-, in 60 Minutes (New York, NY: Columbia Broadcasting System, 2007), 12 mins
Health advocates want to force restaurant chains to list calories on menus. Lesley Stahl reports.
Sample
produced by Shachar Bar-On, fl. 1992, Columbia Broadcasting System; interview by Lesley Stahl, 1941-, in 60 Minutes (New York, NY: Columbia Broadcasting System, 2007), 12 mins
Description
Health advocates want to force restaurant chains to list calories on menus. Lesley Stahl reports.
Date Written / Recorded
2007-11-18
Field of Study
Media Studies
Content Type
News story
Contributor
Shachar Bar-On, fl. 1992, Columbia Broadcasting System
Author / Creator
Lesley Stahl, 1941-
Date Published / Released
2007-11-18
Publisher
Columbia Broadcasting System
Series
60 Minutes
Person Discussed
Bill Schettini, 1950-2012, Danny Lynch, fl. 2007, Brian Wansink, 1960-, Thomas Frieden, 1960-
Topic / Theme
Food industry, Food preparation, Restaurants, Health, Disease and Health, Americans
Copyright Message
Copyright © 2007 by Columbia Broadcasting System
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American Wasteland How America Throws Away Nearly Half Of Its Food (and What We Can Do About It)
written by Jonathan Bloom, fl. 2010 (New York, NY: Da Capo Press, 2011, originally published 2010), 392 page(s)
Grocery prices and the forsaken foods at the back of your fridge seem to increase weekly. After reading American Wasteland, you will never look at your shopping list, refrigerator, plate, or wallet the same way again. Jonathan Bloom wades into the garbage heap to unearth what our squandered food says about us, why...
Sample
written by Jonathan Bloom, fl. 2010 (New York, NY: Da Capo Press, 2011, originally published 2010), 392 page(s)
Description
Grocery prices and the forsaken foods at the back of your fridge seem to increase weekly. After reading American Wasteland, you will never look at your shopping list, refrigerator, plate, or wallet the same way again. Jonathan Bloom wades into the garbage heap to unearth what our squandered food says about us, why it matters, and how you can make a difference starting in your own kitchen—reducing waste and saving money. Interviews with experts...
Grocery prices and the forsaken foods at the back of your fridge seem to increase weekly. After reading American Wasteland, you will never look at your shopping list, refrigerator, plate, or wallet the same way again. Jonathan Bloom wades into the garbage heap to unearth what our squandered food says about us, why it matters, and how you can make a difference starting in your own kitchen—reducing waste and saving money. Interviews with experts such as chef Alice Waters and food psychologist Brian Wansink, among others, uncover not only how and why we waste, but, most importantly, what we can do about it.
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Field of Study
Food Studies Online
Content Type
Book
Author / Creator
Jonathan Bloom, fl. 2010
Date Published / Released
2010, 2011
Publisher
Da Capo Press
Topic / Theme
Waste disposal, Food industry, End food waste movement, Early 21st Century United States (2001– )
Copyright Message
Copyright © 2010 by Perseus Books Group
Sections
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Anthropology of Food and Nutrition, Volume 3, Food for Health, Food for Wealth
written by Lynn Harbottle, fl. 2000, in Anthropology of Food and Nutrition, Volume 3 (New York, NY: Berghahn Books, 2004, originally published 2000), 193 page(s)
Food and eating practices are central to current sociological and anthropological concerns about the body, health, consumption, and identity. This study explores the importance of these themes as they intersect with processes of globalization and cultural production within a specific group of consumers, British Sh...
Sample
written by Lynn Harbottle, fl. 2000, in Anthropology of Food and Nutrition, Volume 3 (New York, NY: Berghahn Books, 2004, originally published 2000), 193 page(s)
Description
Food and eating practices are central to current sociological and anthropological concerns about the body, health, consumption, and identity. This study explores the importance of these themes as they intersect with processes of globalization and cultural production within a specific group of consumers, British Sh'ite Iranians. Through the analysis of the consumption practices of this particular migrant group, this book illustrates how both the n...
Food and eating practices are central to current sociological and anthropological concerns about the body, health, consumption, and identity. This study explores the importance of these themes as they intersect with processes of globalization and cultural production within a specific group of consumers, British Sh'ite Iranians. Through the analysis of the consumption practices of this particular migrant group, this book illustrates how both the nutritional value and symbolic significance of food contribute to its health-giving properties and how gender and ethnic identities are preformed and reinforced through the medium of food-work in public and private spheres. At the same time, as this study demonstrates, migration modifies and transfigures such identities and produces hybrid cultures and cuisines.
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Field of Study
Food Studies Online
Content Type
Book
Author / Creator
Lynn Harbottle, fl. 2000
Date Published / Released
2000, 2004
Publisher
Berghahn Books
Series
Anthropology of Food and Nutrition
Topic / Theme
Health, Diet and food, Cultural identity, Gender, Late 20th Century (1975–2000), Iranians, British
Copyright Message
Copyright © 2000 by Berghahn Books
Sections
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California Studies in Food and Culture, Sameness in Diversity: Food and Globalization in Modern America
written by Laresh Jayasanker, 1972-2018; edited by Darra Goldstein, fl. 2006, in California Studies in Food and Culture (Oakland, CA: University of California Press, 2020, originally published 2020), 472 page(s)
Americans of the 1960s would have trouble navigating the grocery aisles and restaurant menus of today. Once-exotic ingredients—like mangoes, hot sauces, kale, kimchi, and coconut milk—have become standard in the contemporary American diet. Laresh Jayasanker explains how food choices have expanded since the 196...
Sample
written by Laresh Jayasanker, 1972-2018; edited by Darra Goldstein, fl. 2006, in California Studies in Food and Culture (Oakland, CA: University of California Press, 2020, originally published 2020), 472 page(s)
Description
Americans of the 1960s would have trouble navigating the grocery aisles and restaurant menus of today. Once-exotic ingredients—like mangoes, hot sauces, kale, kimchi, and coconut milk—have become standard in the contemporary American diet. Laresh Jayasanker explains how food choices have expanded since the 1960s: immigrants have created demand for produce and other foods from their homelands; grocers and food processors have sought to market...
Americans of the 1960s would have trouble navigating the grocery aisles and restaurant menus of today. Once-exotic ingredients—like mangoes, hot sauces, kale, kimchi, and coconut milk—have become standard in the contemporary American diet. Laresh Jayasanker explains how food choices have expanded since the 1960s: immigrants have created demand for produce and other foods from their homelands; grocers and food processors have sought to market new foods; and transportation improvements have enabled food companies to bring those foods from afar. Yet, even as choices within stores have exploded, supermarket chains have consolidated. Throughout the food industry, fewer companies manage production and distribution, controlling what American consumers can access. Mining a wealth of menus, cookbooks, trade publications, interviews, and company records, Jayasanker explores Americans’ changing eating habits to shed light on the impact of immigration and globalization on American culture.
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Field of Study
Global Issues
Content Type
Book
Contributor
Darra Goldstein, fl. 2006
Author / Creator
Laresh Jayasanker, 1972-2018
Date Published / Released
2020
Publisher
University of California Press
Series
California Studies in Food and Culture
Topic / Theme
Food and Commodities, Immigration and emigration, Food industry, Globalization, Restaurants, Diet and food, Economics, Global Consumerism, 21st Century in World History (2001– )
Copyright Message
Copyright © 2020 University of California Press
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Cheese Reporter, Vol. 125, No. 23, Friday, December 15, 2000
edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 125, No. 23, December 15, 2000 (Madison, WI: Cheese Reporter Publishing, 2000), 16 page(s)
Sample
edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 125, No. 23, December 15, 2000 (Madison, WI: Cheese Reporter Publishing, 2000), 16 page(s)
Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Dick Groves, fl. 2002
Date Published / Released
2000-12-15, 2000
Publisher
Cheese Reporter Publishing
Series
Cheese Reporter
Topic / Theme
Food industry, Dairy products, Trade and commerce, Late 20th Century (1975–2000)
Copyright Message
Copyright © 2000 Cheese Reporter Publishing Co.
×
Cheese Reporter, Vol. 127, No. 23, Friday, December 13, 2002
edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 127, No. 23, Friday, December 13, 2002 (Madison, WI: Cheese Reporter Publishing, 2002), 16 page(s)
Sample
edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 127, No. 23, Friday, December 13, 2002 (Madison, WI: Cheese Reporter Publishing, 2002), 16 page(s)
Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Dick Groves, fl. 2002
Date Published / Released
2002-12-13, 2002
Publisher
Cheese Reporter Publishing
Series
Cheese Reporter
Topic / Theme
Food industry, Trade and commerce, Dairy products, Early 21st Century United States (2001– )
Copyright Message
Copyright © 2002 Cheese Reporter Publishing Co.
Sections
×
Field of Study
Food Studies Online
Content Type
General reference website
Author / Creator
City University London
Publisher
City University London
Topic / Theme
Agricultural policy, Food service occupations, Food sovereignty, Food industry, Early 21st Century United States (2001– ), British
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Fast-food menu offerings vary in dietary quality, but are consistently poor
written by Susan Krebs-Smith, Punam Ohri-Vachaspati, fl. 2010, Jennifer L. Harris, fl. 2013, Lisa Kahle, Jill Reedy and Sharon Kirkpatrick, Public Health Nutrition (Cambridge, England: The Nutrition Society, 2012, originally published 2012),
Source: www.uconnruddcenter.org
Source: www.uconnruddcenter.org
Sample
written by Susan Krebs-Smith, Punam Ohri-Vachaspati, fl. 2010, Jennifer L. Harris, fl. 2013, Lisa Kahle, Jill Reedy and Sharon Kirkpatrick, Public Health Nutrition (Cambridge, England: The Nutrition Society, 2012, originally published 2012),
Source: www.uconnruddcenter.org
Source: www.uconnruddcenter.org
Field of Study
Food Studies Online
Content Type
Periodical article
Author / Creator
Susan Krebs-Smith, Punam Ohri-Vachaspati, fl. 2010, Jennifer L. Harris, fl. 2013, Lisa Kahle, Jill Reedy, Sharon Kirkpatrick, Public Health Nutrition
Date Published / Released
2012
Publisher
The Nutrition Society
Topic / Theme
Public health, Fast food restaurants, Diet and food, Dietary laws, Food quality, Early 21st Century United States (2001– )
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Fifth Estate, Volume 2, Issue 21, Fifth Estate, Vol. 2 no. 21, February 1-15, 1968
edited by Harvey Ovshinsky, 1948-, in Fifth Estate, Volume 2, Issue 21 (Detroit, MI: Fifth Estate Newspaper, 1967), 16 page(s)
Sample
edited by Harvey Ovshinsky, 1948-, in Fifth Estate, Volume 2, Issue 21 (Detroit, MI: Fifth Estate Newspaper, 1967), 16 page(s)
Field of Study
World History
Content Type
Periodical issue
Contributor
Harvey Ovshinsky, 1948-
Date Published / Released
1967
Publisher
Fifth Estate Newspaper
Series
Fifth Estate
Topic / Theme
Political commentary, Social reforms, Left and radical left movements
Copyright Message
Copyright owner is unknown. Alexander Street Press is eager to hear from any rights owners who are not properly identified so that appropriate information may be provided in the future. Any information concerning rights to this work can be sent to the editor at the address below.
Sections
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Food Establishment Plan Review Guideline
written by United States. Food and Drug Administration. Division of Human Resource Development (Rockville, MD: United States. Food and Drug Administration, 2000, originally published 2000),
Source: babel.hathitrust.org
Source: babel.hathitrust.org
Sample
written by United States. Food and Drug Administration. Division of Human Resource Development (Rockville, MD: United States. Food and Drug Administration, 2000, originally published 2000),
Source: babel.hathitrust.org
Source: babel.hathitrust.org
Field of Study
Food Studies Online
Content Type
Government/institutional document
Author / Creator
United States. Food and Drug Administration. Division of Human Resource Development
Date Published / Released
2000
Publisher
United States. Food and Drug Administration
Topic / Theme
Food industry, Government policy, Regulations, Restaurants, Late 20th Century (1975–2000), Americans
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