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  • HeBIS  (4)
  • Frobenius-Institut
  • Berkeley : University of California Press  (4)
  • Ess- und Trinksitte  (4)
  • Ethnology  (4)
Datasource
  • HeBIS  (4)
  • Frobenius-Institut
  • BSZ  (2)
Material
Language
Years
Author, Corporation
Publisher
Keywords
Subjects(RVK)
  • 1
    Online Resource
    Online Resource
    How the other half ate : a history of working class meals at the turn of the century (2016)
    Berkeley : University of California Press | Oxford : Oxford University Press
    Details
    ISBN: 9780520957619
    Language: English
    Pages: 1 Online-Ressource , Illustrations (black and white).
    Series Statement: California studies in food and culture 48
    DDC: 394.12
    RVK:
    LC 17610
    RVK:
    LB 45610
    Keywords: Arbeiterklasse ; Ess- und Trinksitte ; Ernährungslage ; Geschichte ; Food habits History 19th century ; Food habits History 20th century ; Working class Social conditions ; Working class Social life and customs ; Working class Economic conditions ; USA
    Abstract: In the late 19th and early 20th centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighbourhoods, and the tools, utilities, and size of their kitchens - along with their cultural heritage. This text is a deep exploration by historian and lecturer Katherine Turner that delivers an unprecedented and thoroughly researched study of the changing food landscape in American working-class families from industrialization through the 1950s.
    Note: Previously issued in print: 2014 , Includes bibliographical references and index
    DOI: 10.1525/california/9780520277571.001.0001
    URL: http://dx.doi.org/10.1525/california/9780520277571.001.0001
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    HeBIS
  • 2
    E-Resource
    E-Resource
    How the Other Half Ate : A History of Working-Class Meals at the Turn of the Century (2014)
    Berkeley : University of California Press
    Details
    ISBN: 9780520277571 , 9780520277588 (Sekundärausgabe)
    Language: English
    Pages: 218 p.
    Edition: Online-Ausg. Online-Ressource ISBN 9780520277588
    Edition: [Online-Ausg.]
    DDC: 394.1
    RVK:
    LC 17610
    RVK:
    LB 45610
    Keywords: Arbeiterklasse ; Ess- und Trinksitte ; Ernährungslage ; Geschichte ; USA ; Online-Publikation
    Abstract: In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens-along with their cultural heritage. How the Other Half Ate is a deep exploration by historian and lecturer Katherine Turner that delivers an unprecedented and thoroughly researched study of the changing food landscape in American working-class families from industrialization through the 1950s.Relevant to readers across a range of disciplines-history, economics, sociology, urban studies,...
    Note: Description based upon print version of record , Online-Ausg.:
    Library Location Call Number Volume/Issue/Year Availability
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    E-Resource
    HeBIS
  • 3
    Online Resource
    Online Resource
    Beyond Hummus and Falafel : Social and Political Aspects of Palestinian Food in Israel (2012)
    Berkeley : University of California Press | Ann Arbor, Michigan : ProQuest
    Details
    ISBN: 9780520953673
    Language: English
    Pages: 1 Online-Ressource (171 pages)
    Edition: 1st ed.
    Series Statement: California Studies in Food and Culture v.40
    DDC: 394.12095694
    RVK:
    LC 17345
    RVK:
    LC 17335
    Keywords: Palästinenser ; Kochen ; Ess- und Trinksitte ; Soziale Wahrnehmung ; Israel
    Abstract: Beyond Hummus and Falafel is the story of how food has come to play a central role in how Palestinian citizens of Israel negotiate life and a shared cultural identity within a tense political context. At the household level, Palestinian women govern food culture in the home, replicating tradition and acting as agents of change and modernization, carefully adopting and adapting mainstream Jewish culinary practices and technologies in the kitchen. Food is at the center of how Arab culture minorities define and shape the boundaries and substance of their identity within Israel.
    Note: Description based on publisher supplied metadata and other sources
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    HeBIS
  • 4
    Online Resource
    Online Resource
    Kitchens : The Culture of Restaurant Work (2008)
    Berkeley : University of California Press | Ann Arbor, Michigan : ProQuest
    Details
    ISBN: 9780520942899
    Language: English
    Pages: 1 Online-Ressource (225 pages)
    Edition: 2nd ed.
    DDC: 305.9642
    RVK:
    LC 17000
    RVK:
    MS 5300
    RVK:
    ZE 71000
    Keywords: Küche ; Restaurant ; Kochen ; Kultur ; Ess- und Trinksitte
    Abstract: Kitchens takes us into the robust, overheated, backstage world of the contemporary restaurant. In this rich, often surprising portrait of the real lives of kitchen workers, Gary Alan Fine brings their experiences, challenges, and satisfactions to colorful life. A new preface updates this riveting exploration of how restaurants actually work, both individually and as part of a larger culinary culture.
    Note: Description based on publisher supplied metadata and other sources
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    HeBIS
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