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  • 1
    Article
    Article
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    In:  Hypatia : a journal of feminist philosophy Vol. 20, No. 2 (2005), p. 155-163
    ISSN: 0887-5367
    Language: Undetermined
    Titel der Quelle: Hypatia : a journal of feminist philosophy
    Publ. der Quelle: Hoboken, NJ : Wiley-Blackwell
    Angaben zur Quelle: Vol. 20, No. 2 (2005), p. 155-163
    DDC: 050
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  • 2
    Article
    Article
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    In:  Hypatia : a journal of feminist philosophy Vol. 20, No. 2 (2005), p. 119-134
    ISSN: 0887-5367
    Language: Undetermined
    Titel der Quelle: Hypatia : a journal of feminist philosophy
    Publ. der Quelle: Hoboken, NJ : Wiley-Blackwell
    Angaben zur Quelle: Vol. 20, No. 2 (2005), p. 119-134
    DDC: 050
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  • 3
    Online Resource
    Online Resource
    Cary : Oxford University Press USA - OSO
    ISBN: 9780199874569
    Language: English
    Pages: 1 online resource (720 pages)
    Series Statement: Oxford Companions Ser.
    Parallel Title: Erscheint auch als
    DDC: 394.1/20973
    Keywords: Electronic books
    Abstract: 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.
    Abstract: Intro -- CONTENTS -- EDITOR'S PREFACE -- COMMON ABBREVIATIONS -- ACKNOWLEDGMENTS -- CONTRIBUTORS -- ENTRY TITLES BY SUBJECT -- THE OXFORD COMPANION TO AMERICAN FOOD AND DRINK -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P -- Q -- R -- S -- T -- U -- V -- W -- Y -- Z -- FOOD BIBLIOGRAPHY -- DRINK BIBLIOGRAPHY -- FOOD FESTIVALS -- FOOD-RELATED MUSEUMS -- FOOD PERIODICALS -- FOOD-RELATED ORGANIZATIONS -- FOOD WEBSITES -- INDEX -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P -- Q -- R -- S -- T -- U -- V -- W -- X -- Y -- Z -- PICTURE CREDITS.
    Note: Description based on publisher supplied metadata and other sources
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  • 4
    Article
    Article
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    In:  Food, culture & society : an international journal of multidisciplinary research Vol. 17, No. 4 (2014), p. 691-693
    ISSN: 1552-8014
    Language: Undetermined
    Titel der Quelle: Food, culture & society : an international journal of multidisciplinary research
    Publ. der Quelle: Abington : Routledge, Taylor & Francis
    Angaben zur Quelle: Vol. 17, No. 4 (2014), p. 691-693
    DDC: 630
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  • 5
    Online Resource
    Online Resource
    London : Reaktion Books
    ISBN: 9781780235745
    Language: English
    Pages: 1 Online-Ressource (226 p)
    Edition: Online-Ausg.
    Series Statement: Food Controversies
    Series Statement: Food Controversies Ser.
    Parallel Title: Print version Smith, Andrew F Fast Food : The Good, the Bad and the Hungry
    DDC: 664
    Keywords: Food industry and trade ; Food industry and trade ; Electronic books ; Electronic books
    Abstract: Cover -- Fast Food: The Good, the Bad and the Hungry -- Imprint Page -- Contents -- Introduction -- 1. The Beginning -- 2. Globalization -- 3. Health -- 4. Marketing -- 5. Environment -- 6. Meat -- 7. Labour -- 8. The Future -- References -- Bibliography -- Index.
    Note: Description based upon print version of record
    URL: Volltext  (lizenzpflichtig)
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  • 6
    Book
    Book
    Oxford [u.a.] : Oxford Univ. Press
    ISBN: 0195307968 , 9780195307962
    Language: English
    Pages: XXVI, 693 S. , Ill. , 28cm
    DDC: 394.120973
    RVK:
    Keywords: Lebensmittel ; Essgewohnheit ; Trinkverhalten ; USA ; Wörterbuch ; Wörterbuch ; Wörterbuch ; Wörterbuch ; Wörterbuch ; Wörterbuch ; Wörterbuch
    Note: Includes bibliographical references and index
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  • 7
    Online Resource
    Online Resource
    New York : Columbia University Press | Ann Arbor, Michigan : ProQuest
    ISBN: 9780231530996
    Language: English
    Pages: 1 Online-Ressource (335 pages)
    Series Statement: Arts and Traditions of the Table: Perspectives on Culinary History
    DDC: 394.120973
    RVK:
    Keywords: Geschichte ; Getränk ; USA ; Electronic books
    Abstract: A companion to Andrew F. Smith's critically acclaimed and popular Eating History: Thirty Turning Points in the Making of American Cuisine, this volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America's diverse and complex beverage scene. Smith revisits the country's major historical momentscolonization, the American Revolution, the Whiskey Rebellion, the temperance movement, Prohibition, and its repealand he tracks the growth of the American beverage industry throughout the world. The result is an intoxicating encounter with an often overlooked aspect of American culture and global influence. Americans have invented, adopted, modified, and commercialized tens of thousands of beverageswhether alcoholic or nonalcoholic, carbonated or caffeinated, warm or frozen, watery or thick, spicy or sweet. These include uncommon cocktails, varieties of coffee and milk, and such iconic creations as Welch's Grape Juice, Coca-Cola, root beer, and Kool-Aid. Involved in their creation and promotion were entrepreneurs and environmentalists, bartenders and bottlers, politicians and lobbyists, organized and unorganized criminals, teetotalers and drunks, German and Italian immigrants, savvy advertisers and gullible consumers, prohibitionists and medical professionals, and everyday Americans in love with their brew. Smith weaves a wild history full of surprising stories and explanations for such classic slogans as taxation with and without representation;" the lips that touch wine will never touch mine;" and rum, Romanism, and rebellion." He reintroduces readers to Samuel Adams, Thomas Jefferson, George Washington, and the colorful John Chapman (Johnny Appleseed), and he rediscovers America's vast literary and cultural engagement with beverages and their relationship to politics, identity, and health.
    Note: Description based on publisher supplied metadata and other sources
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  • 8
    Online Resource
    Online Resource
    New York : Palgrave Macmillan US
    ISBN: 9781137554895
    Language: English
    Pages: 1 Online-Ressource (XIV, 178 p)
    Series Statement: Springer eBook Collection
    Series Statement: History
    Parallel Title: Erscheint auch als
    Parallel Title: Erscheint auch als
    Parallel Title: Erscheint auch als
    Keywords: Science ; Ethics. ; Philosophy and science. ; Nature conservation. ; Public health. ; Science ; Vegetarier ; Ethik ; Argumentation
    Abstract: Is vegetarianism morally defensible? Can one even be a vegetarian? This book asserts that the answers to both these questions is a resounding “no.” Drawing on the latest research in plant science, systems ecology, environmental philosophy, and cultural anthropology, Andrew F. Smith-himself a long-time vegetarian-shatters the distinction between vegetarianism and omnivorism. He explains how the world would be better off if we could re-orient the way we think about plants, animals, and the moral reasoning that we use to bolster our belief in such a binary. Smith illustrates how the divisions we have constructed between plants and animals, and between omnivorism and vegetarianism, is emblematic of a way of thinking about ourselves and our eating practices that perpetuates an ecocidal worldview. A Critique of the Moral Defense of Vegetarianism insists we must adopt new ways of looking at things if our species is to survive and thrive. Smith suggests we begin by re-envisioning our relationship with our food. It turns out we are not what we eat, but who we eat. And this makes a world of difference
    URL: Volltext  (lizenzpflichtig)
    URL: Volltext  (lizenzpflichtig)
    URL: Cover
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