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• TREATMENT OF FOOD INGREDIENTS MANUFACTURING EFFLUENT BY PHYSICOCHEMICAL-BIOLOGICAL TWO-STAGE WASTEWATER TREATMENT SYSTEM

  Author(s):

  Lawrence K Wang (see profile) , Mu-Hao Sung Wang

  Editor(s):

  Hung-ping Tsao

  Date:

  2022

  Group(s):

  Science, Technology, Engineering, Arts and Mathematics (STEAM)

  Subject(s):

  Food--Study and teaching, Pollution, Research, Science--Study and teaching, Technology--Study and teaching

  Item Type:

  Book chapter

  Tag(s):

  food industry, dairy industry, wastewater treatment, dissolved air flotation, biological process, Food studies, Science and technology studies (STS)

  
  

• Ben Ammi’s Adaptation of Veganism in the Theology of the African Hebrew Israelites of Jerusalem

  Author(s):

  Michael Miller (see profile)

  Date:

  2022

  Group(s):

  Religious Studies, Theology

  Subject(s):

  African Americans--Study and teaching, Religion, Judaism, Food--Study and teaching

  Item Type:

  Article

  Tag(s):

  Black diaspora, African American studies, Food studies

  
  

• Sacrifice vs. Sustenance: Food as a Burial Good in Late Pre-Imperial and Early Imperial Chinese Tombs and Its Relation [to] Funerary Rites

  Author(s):

  Armin Selbitschka (see profile)

  Date:

  2018

  Group(s):

  Anthropology, Archaeology, Chinese history, culture and language, Chinese Religions, Performance Studies

  Subject(s):

  Food--Study and teaching, Food, History, Archaeology, Archaeology and religion, China, Ritual

  Item Type:

  Abstract

  Tag(s):

  food archaeology, Chinese Philosophy, Food studies, Food history, Archaeology of religions, Chinese archaeology

  
  

• Feeding that Infinite Abyss Within

  Author(s):

  John Penniman (see profile)

  Date:

  2016

  Group(s):

  Late Antiquity, Religious Studies

  Subject(s):

  Church history--Primitive and early church, Food, Food--Study and teaching

  Item Type:

  Review

  Tag(s):

  Book reviews, food fiction, Early Christianity, Food studies

  
  

• Fed to Perfection: Mother's Milk, Roman Family Values, and the Transformation of the Soul in Gregory of Nyssa

  Author(s):

  John Penniman (see profile)

  Date:

  2015

  Group(s):

  Late Antiquity, Religious Studies

  Subject(s):

  Church history--Primitive and early church, Food, Food--Study and teaching, Christianity, History, Civilization, Classical, History, Ancient, Fathers of the church, Rome (Empire), Spiritual formation

  Item Type:

  Article

  Tag(s):

  Gregory of Nyssa, milk, Early Christianity, Food studies, History of Christianity, Late Antiquity, Patristics, Roman Empire

  
  

• Almost French: Food, Class, and Gender in the American Expatriate Memoir

  Author(s):

  Malin Lidström Brock (see profile)

  Date:

  2016

  Group(s):

  American Literature

  Subject(s):

  Culture--Study and teaching, United States, Autobiography, Food--Study and teaching, Food, Sociology

  Item Type:

  Book chapter

  Tag(s):

  cultural capital, Emigrant memoirs, France, Harriet Welty Rochefort, Suzy Gershman, American cultural studies, Food studies, Sociology of food

  
  

• From France to the World: The International Federation of Organic Agriculture Movements (IFOAM)

  Author(s):

  John Paull (see profile)

  Date:

  2010

  Subject(s):

  History, Idea (Philosophy), Sustainability, Sustainable development, Food--Study and teaching, Food

  Item Type:

  Article

  Tag(s):

  agricultural history, history of agriculture, Organic farming, farming, History of ideas, Food studies

  
  

• The Koberwitzers: Those Who Attended Rudolf Steiner's Agriculture Course at Koberwitz in 1924, World's Foundational Organic Agriculture Course

  Author(s):

  John Paull (see profile)

  Date:

  2020

  Subject(s):

  Agriculture--Sociological aspects, Sustainability, Sustainable development, Food, Food--Study and teaching, Anthroposophy

  Item Type:

  Article

  Tag(s):

  Rudolf Steiner, Biodynamics, Organic farming, history of agriculture, Sociology of agriculture, Food studies

  
  

• Are We What We Ate?

  Author(s):

  María Paloma Velázquez (see profile)

  Date:

  2020

  Subject(s):

  Group identity, Food--Study and teaching, Social history

  Item Type:

  Essay

  Tag(s):

  Art theory, Cultural identity, Food studies

  
  

• A Symphony of Flavors: Food and Music in Concert

  Author(s):

  Edmundo Murray (see profile)

  Date:

  2015

  Group(s):

  Cultural Studies, Ethnomusicology, Food, Cuisine, and Restaurant Aesthetics

  Subject(s):

  Music and literature, Music--Social aspects, Ethnomusicology, Latin Americans--Social life and customs, Culture--Study and teaching, Food--Study and teaching, Latin America, Area studies

  Item Type:

  Book chapter

  Tag(s):

  food and music, Music and Society, Latin American cultural studies, Food studies, Latin American studies

  
  

• To Revive Delight: A Poet's Restaurant Reviews in Early 1990s Prague

  Author(s):

  Abigail Weil (see profile)

  Date:

  2017

  Subject(s):

  Food--Study and teaching, Reportage literature, Poetry, Surrealism

  Item Type:

  Article

  Tag(s):

  Petr Král, Prague, Restaurant, Food studies, Literary journalism, Post-Soviet space

  
  

• Grubenkochen. Eine experimentalarchäologische Untersuchung

  Author(s):

  Dominik Hagmann (see profile) , Nisa Iduna Kirchengast

  Date:

  2019

  Group(s):

  Anthropology, Archaeology

  Subject(s):

  Archaeology, Food, History, Food--Study and teaching

  Item Type:

  Article

  Tag(s):

  experimental archaeology, cooking pit, Archaeological science, Food history, Food studies, Experimentation

  
  

• Displacement, ‘failure’ and friction: Tactical interventions in the communication ecologies of anti-capitalist food activism

  Author(s):

  Eva Haifa Giraud (see profile)

  Date:

  2019

  Subject(s):

  Political participation, Alternative mass media, Digital media, Food--Study and teaching, Social media

  Item Type:

  Book chapter

  Tag(s):

  food politics, friction, veganism, Activism, Alternative media, Food studies, Media ecology

  
  

• The nature of Social Justice Advocacy and Local Resistance to Land Concession in Liberia: Impact on Land Governance system, Customary Land Rights and State Response

  Author(s):

  Baba Sillah (see profile)

  Date:

  2019

  Subject(s):

  Comparative government, Food--Study and teaching, Globalization, Natural resources--Social aspects

  Item Type:

  Article

  Tag(s):

  Agrarian Studies, Comparative politics, Food studies, Sociology of natural resources

  
  

• TABOO FOODS OF WORLD WAR II: HOW HORSES FOUND THEIR WAY FROM THE RANGE TO THE PLATE

  Author(s):

  Clelly Johnson

  Editor(s):

  Kreg Abshire (see profile)

  Date:

  2018

  Subject(s):

  Culture--Study and teaching, United States, Animals--Study and teaching, Food--Study and teaching

  Item Type:

  Article

  Tag(s):

  horsemeat, American cultural studies, Animal studies, Food studies

  
  

• Experimentalarchäologische Untersuchungen zu römischem Getreidebrei – Bericht zur methodischen Vorgehensweisedes ersten Laborexperiments „LNF2012“

  Author(s):

  Dominik Hagmann (see profile) , Alarich Langendorf, Romina Weitlaner

  Date:

  2015

  Group(s):

  Ancient Greece & Rome, Archaeology, Classical archaeology, Digital Humanists

  Subject(s):

  Archaeology, Food--Study and teaching, Food, History, Classical antiquities

  Item Type:

  Article

  Tag(s):

  experimental archaeology, food archaeology, Food studies, Food history, Classical archaeology

  
  

• Pageants, Po' Boys, and Pork on a Stick: Documenting the Louisiana Shrimp and Petroleum Festival

  Author(s):

  Emily Roehl, Jeannette Vaught (see profile)

  Date:

  2018

  Group(s):

  Animal Studies, History, Science Studies and the History of Science

  Subject(s):

  Animals--Study and teaching, Food, Food--Study and teaching, Louisiana

  Item Type:

  Article

  Tag(s):

  festivals, oil, shrimp, Animal studies, Food studies, Gender

  
  

• Eng 260 Introduction to Women Writers, or,Books That Cook! Syllabus

  Author(s):

  Stacey Lee Donohue (see profile)

  Date:

  2018

  Group(s):

  HEP Community Colleges, TC Popular Culture, TC Women’s and Gender Studies, TM The Teaching of Literature

  Subject(s):

  Literature, Women in literature, Food--Study and teaching, Women authors

  Item Type:

  Syllabus

  Tag(s):

  syllabus, food fiction, Food studies, Women writers

  
  

• book review: A Critique of the Moral Defense of Vegetarianism

  Author(s):

  paul bali (see profile)

  Date:

  2016

  Group(s):

  Animal Studies

  Subject(s):

  Animals--Moral and ethical aspects, Food--Study and teaching

  Item Type:

  Review

  Tag(s):

  Animal ethics, Food studies

  
  

• Ungehobene Schätze. Handschriftliche Kochbücher aus dem späten 18. und frühen 19. Jahrhundert

  Author(s):

  Helga Müllneritsch (see profile)

  Date:

  2011

  Group(s):

  German Literature and Culture

  Subject(s):

  Books, History, Food--Study and teaching, Habsburg, House of, Women's studies

  Item Type:

  Article

  Tag(s):

  eighteenth-century studies, manuscript studies, Book history, Early modern studies, Food studies, Habsburg Empire

  
  

• Der Kürbis als Nahrungsmittel in der Steiermark des 18. Jahrhunderts am Beispiel der Stadt Graz. Eine staatliche Vorschrift unter Joseph II. im Spiegel der Grazer Kochbuchdrucke des späten 17. bis zur Mitte des 19. Jahrhunderts

  Author(s):

  Helga Müllneritsch (see profile)

  Date:

  2011

  Group(s):

  German Literature and Culture

  Subject(s):

  Books, History, Food--Study and teaching, Habsburg, House of, Manuscripts

  Item Type:

  Article

  Tag(s):

  eighteenth-century studies, Book history, Early modern studies, Food studies, Habsburg Empire, Manuscript studies

  
  

• The Roast Charade: Travelling Recipes and their Alteration in the Long Eighteenth Century

  Author(s):

  Helga Müllneritsch (see profile)

  Date:

  2015

  Group(s):

  German Literature and Culture, Place Studies

  Subject(s):

  Food--Study and teaching, Habsburg, House of

  Item Type:

  Book chapter

  Tag(s):

  eighteenth-century studies, Early modern studies, Food studies, Habsburg Empire

  
  

• The “Who” of Manuscript Recipe Books: Tracing Professional Scribes

  Author(s):

  Helga Müllneritsch (see profile)

  Date:

  2017

  Subject(s):

  Eighteenth century, Books, History, Food--Study and teaching, Women's studies

  Item Type:

  Article

  Tag(s):

  eighteenth-century studies, manuscript studies, 18th century, Book history, Early modern studies, Food studies, Gender studies

  
  

• Die „puls“ – Experimentalarchäologische Untersuchungen zu einer antiken römischen Getreidebreizubereitung

  Author(s):

  Dominik Hagmann (see profile)

  Date:

  2017

  Group(s):

  Archaeology, Classical archaeology, Roman archaeology

  Subject(s):

  Food, Food--Study and teaching, Sociology, Classical antiquities, Archaeology

  Item Type:

  Article

  Tag(s):

  grain, porridge, experimental archaeology, Apicius, Food studies, Sociology of food, Classical archaeology

  
  

• "Thou Shalt Not Cook a Bird in Its Mother's Milk?: Theorizing the Evolution of a Rabbinic Regulation"

  Author(s):

  Jordan Rosenblum (see profile)

  Date:

  2018

  Group(s):

  Jewish Studies, Religious Studies

  Subject(s):

  Food--Study and teaching, Rabbis, Judaism--Study and teaching

  Item Type:

  Book chapter

  Tag(s):

  Food studies, Rabbinic studies, Talmud, Midrash, and Rabbinics

  
  

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