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habitus

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Journal Articles
Gastronomica. 2016; 16379–90 doi: https://doi.org/10.1525/gfc.2016.16.3.79
Published: 01 August 2016
.../journals.php?p=reprints . 2016 pottery habitus hospitality embodiment materiality Kitchenalia in Bronze Age Cyprus Material Habitus THIS ART ICLE ENGAGES WITH EMBODIED encounters with the stuff of food, focusing on the materiality of foodways, namely the pots, pans, and other items of...
Journal Articles
Gastronomica. 2018; 184106–107 doi: https://doi.org/10.1525/gfc.2018.18.4.106
Published: 01 November 2018
... own dish, not following tradi- tional recipes, or substituting ingredients at their discretion. In contrast, to those with trained skill, creativity is constrained by an internalized set of aesthetic ideals and habituated technique (pp.114, 116 17). Trubek s informants reveal dilemmas such as whether...
Journal Articles
Gastronomica. 2018; 184107–108 doi: https://doi.org/10.1525/gfc.2018.18.4.107
Published: 01 November 2018
... creative outlet. For some home cooks, this includes making up one s own dish, not following tradi- tional recipes, or substituting ingredients at their discretion. In contrast, to those with trained skill, creativity is constrained by an internalized set of aesthetic ideals and habituated technique (pp.114...
Journal Articles
Gastronomica. 2018; 18471–81 doi: https://doi.org/10.1525/gfc.2018.18.4.71
Published: 01 November 2018
...; Stokes 2015; Thomas 2017). As Andrew explained: I see people are becoming more and more educated about wine and all kinds of alcoholic beverages . The more people become educated about the drink, the less they see (drinking) as a habitual thing that they need to do every day to live, and it becomes much...
Journal Articles
Gastronomica. 2018; 18366–81 doi: https://doi.org/10.1525/gfc.2018.18.3.66
Published: 01 August 2018
..., instead detailing the sen- sible meals eaten with Ayds. They broke with cultural traditions surrounding foodwork as they focused on their own self-inter- ests, like losing weight to gain find happiness or wear the latest fashions. They aligned with Bourdieu s (1984) habitus, charac- terized by their...
Journal Articles
Gastronomica. 2017; 17324–35 doi: https://doi.org/10.1525/gfc.2017.17.3.24
Published: 01 August 2017
... article contends that the goal of the anti-globalization movement was to create new consumption behaviors toward rice products. As Callon et al. (2002) point out, only by mak- ing headway into consumers habitual networks can new products be accepted and approved. However, it is not indi- vidual decisions...
Journal Articles
Gastronomica. 2016; 16313–18 doi: https://doi.org/10.1525/gfc.2016.16.3.13
Published: 01 August 2016
... is a concise re- flection of its initial representation within the PDG discussions. At the outset of their conversations, my participants, including the habitual margarine eaters, described the flavor role played by margarine as at best accentuating the palatability of other, more interesting...
Journal Articles
Gastronomica. 2016; 16141–52 doi: https://doi.org/10.1525/gfc.2016.16.1.41
Published: 01 February 2016
..., the first colony to which they were sent. In 1838, indentured emigration started to Trinidad, but it, too, was typified by heavy mortality rates. The Indian government set up an inquiry in 1838 to examine the problem. It revealed a lack of knowledge about the habitual diets of laborers. For example...
Journal Articles
Gastronomica. 2016; 16128–40 doi: https://doi.org/10.1525/gfc.2016.16.1.28
Published: 01 February 2016
... preferences internalize group experien- ces and values, which he considered expansively as habitus. Therefore, our archive must reach beyond textual references to pair linguistic markers with material and social referents. One such historical project, by Camille Bégin, uses the corpus of food writing in the...
Journal Articles
Gastronomica. 2015; 15270–73 doi: https://doi.org/10.1525/gfc.2015.15.2.70
Published: 01 May 2015
... driver offered to leave his iPhone as security for the bill while he ran back to retrieve it. But since he was obviously a habitual customer, the waitress wouldn t hear of it. A few minutes later, he sprinted in to pay and then leave with a carton of leftovers, reminding me of how many nights I d raced...
Journal Articles
Gastronomica. 2014; 14334–45 doi: https://doi.org/10.1525/gfc.2014.14.3.34
Published: 01 August 2014
... habituated preferences of the eater. Finally, domestic scientists provided explicit instructions for guarding against the blurring of dietary class distinctions in places such as hospitals where classes min- gled and boundaries might be threatened (Richards 1901). Despite the fact that dietary advice is no...
Journal Articles
Gastronomica. 2014; 1425–15 doi: https://doi.org/10.1525/gfc.2014.14.2.5
Published: 01 May 2014
... for aggression on the part of Anglo- Australians. Ex-proprietor Jim Bellas recalls a young Greek by the name of Cassimatis who served with him during the war and was habitually called caysah tumarters (case of tomatoes tomatoes featured among the produce sold in cafe´s that specialized in fruit...
Journal Articles
Gastronomica. 2014; 1411–4 doi: https://doi.org/10.1525/gfc.2014.14.1.1
Published: 01 February 2014
.... Specifically, how are phy- sicians and nurses trained to see and understand social differ- ence, ethnicity, and social class? How is the habitus and the subjectivity of the health professional produced and what role do they play not only in clinical interactions but also in health and social structures and...
Journal Articles
Gastronomica. 2014; 14133–43 doi: https://doi.org/10.1525/gfc.2014.14.1.33
Published: 01 February 2014
... the habitual path of the elegant and comfortable life. Apart from the indelible differences, we do not hesitate to place the special dinners of our top restaurateurs above the best of the city s tables. One example, which we borrow from a book authoritative in gastronomic matters, sheds light on this...
Journal Articles
Gastronomica. 2013; 13382–83 doi: https://doi.org/10.1525/gfc.2013.13.3.82
Published: 01 August 2013
... s book is her inquiry into the category of handcraft, an important form of habitus in late twentieth and early twenty-first century America. Making artisanal cheese resembles making hand- crafted furniture in the age of Ikea, making virtues of irregu- larity and uniqueness in a world of identical...
Journal Articles
Gastronomica. 2013; 13383–84 doi: https://doi.org/10.1525/gfc.2013.13.3.83
Published: 01 August 2013
... find forms of value in handcrafting cheese that they could find in no other practice. One of the most valuable dimensions of Paxson s book is her inquiry into the category of handcraft, an important form of habitus in late twentieth and early twenty-first century America. Making artisanal cheese...
Journal Articles
Gastronomica. 2012; 12175–82 doi: https://doi.org/10.1525/GFC.2012.12.1.75
Published: 01 February 2012
... through habitual div- ing . Divers learn the cycles of trash, knowing to the hour when trash will hit the street and when it will be picked up, which helps the efficacy of the scrounging process and decreases the amount of time food may be out of refrigera- tion and exposed to outside elements . With...
Journal Articles
Gastronomica. 2011; 11329–39 doi: https://doi.org/10.1525/gfc.2011.11.3.29
Published: 01 August 2011
... celebrities, journalists, mobsters, politicians, and the wealthy gathered to enjoy themselves in public . A 1940s New York City guidebook described the Café Chambord as one of the most expensive French restaurants in the city, and the Colony, which radiated social power through its habitual guests the...
Journal Articles
Gastronomica. 2011; 11294–101 doi: https://doi.org/10.1525/gfc.2011.11.2.94
Published: 01 May 2011
... thought of as about how their words are, often composed their own epitaphs . Samuel Taylor Coleridge wrote his in what he said was his habitual state . In a letter dated September 16, 1803, he sent from the Black Bull tavern in Edinburgh an epitaph to Thomas Wedgwood, which I composed in my sleep for...
Journal Articles
Gastronomica. 2010; 10435–47 doi: https://doi.org/10.1525/gfc.2010.10.4.35
Published: 01 November 2010
..., dirty through habitual neglect 22) is not gender neutral. The masculin- ization of cheesemaking, McMurry continues, was further significant in bolstering the masculinity of male cheese- makers as they took over what had been a predominantly feminine enterprise. Again, these men were laborers who learned...