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TitleDateReferenceAuthorsCall #ISSN
'Doing' llama face stew: a late Moche culinary assemblage as a domestic dedicatory deposit2019 Cambridge archaeological journal 29 (3): 517-35
  • Guy S. Duke
H6/KE [CAMBRIDGE-]0959-7743
El cuitlacoche: el hongo doméstico de la milpa2019 Arqueología mexicana (87): 70-1
  • Raúl Valadez Azúa
*H6/KUL [ARQUEOLOGIA-]0188-8218in special issue 'Hongos de México'; with bibliography in appendix 89-90
Cook it, eat it, Skype it: mobile media use in re-staging intimate culinary practices among transnational families2019 International journal of cultural studies 22 (6): 788-803
  • Sara Marino
H6/KF [INTERNATIONAL-]1367-8779
Elemental eating: Samoan public health and valuation in health promotion2019 The contemporary Pacific 31 (2): 381-415
  • Christina Ting Kwauk
  • Jessica Hardin
*H6/KX [CONTEMPORARY-]1043-898X
Cookbook confidential: global appetites, culinary fantasies, and Thai food2019 Food Culture and Society 22 (1): 26-44
  • Mary Beth Mills
H6/KF [FOOD-]1528-9796
From Cookery in colour to The Great British bake off: shifting gendered accounts of home-baking and domesticity2019 European journal of cultural studies 22 (5-6): 579-94
  • Emma Casey
H6/KF [EUROPEAN-]1367-5494
Monocultural and multicultural gastronationalism: national narratives in European food shows2019 European journal of cultural studies 22 (5-6): 817-34
  • Jonatan Leer
H6/KF [EUROPEAN-]1367-5494
Resourcefulness, advocacy, gratitude: three ethnic narratives in Master chef Israel2019 European journal of cultural studies 22 (5-6): 908-24
  • Liora Gvion
H6/KF [EUROPEAN-]1367-5494
Texts in Kambaata2019 Journal of Asian and African studies (Tokyo) (97): 45-76
  • Motomichi Wakasa
H6 [JOURNAL OF ASIAN AND AFRICAN STUDIES. Tokyo]0387-2807English summary
Evidence of feasting in the southern plains: maintenance and reinforcement of the Toyah social field, 1250-1650 AD2019 Plains anthropologist 64 (251): 275-99
  • Crystal A. Dozier
H6/KUB [PLAINS-]0032-0447
Cooking and community: an exploration of Oneota group variability through foodways2019 Midcontinental journal of archaeology 44 (3): 231-58
  • Jeffrey M. Painter
H6/KE [MIDCONTINENTAL-]0146-1109
Information is not knowledge: cooking and eating as skilled practice in Australian obesity education2018 The Australian journal of anthropology 29 (1): 108-24
  • Megan Warin
H6/KF [AUSTRALIAN-]1035-8811
Cooking in theory: risky events in the structure of the conjuncture2018 Anthropological theory 18 (1): 81-105
  • David Sutton
H6 [ANTHROPOLOGICAL-]1463-4996
Le stockfish et la morue mis en recette: manger du poisson sur tout le territoire français depuis le moyen âge2018 Techniques et culture (69): 152-67
  • Gérard Allemandou
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Le temps des aliments'
¿Festejando con los señores mochicas? Hacia una revaluación de los festines y comidas rituales prehispánicos en los Andes centrales2018 Latin American antiquity 29 (2): 331-49
  • Nicolas Goepfert
  • Walter Alva
*H6/KE [LATIN-]1045-6635English summary
Introduction2018 Folklore (Tartu) 71: 7-10
  • Laineste Liisi
H6/KVT [FOLKLORE-]1406-0957in thematic issue 'Culinary culture'
Eating out and in between: observations from the pop-up restaurant scene in Estonia2018 Folklore (Tartu) 71: 11-36
  • Anu Kannike
  • Ester Bardone
H6/KVT [FOLKLORE-]1406-0957in thematic issue 'Culinary culture'
Reinventing Habsburg cuisine in the twenty-first century Trieste2018 Folklore (Tartu) 71: 37-54
  • Daša Ličen
H6/KVT [FOLKLORE-]1406-0957in thematic issue 'Culinary culture'
The taste of "Estonianness": cookbooks as part of nation-building in Estonia2018 Folklore (Tartu) 71: 55-72
  • Liisi Laineste
H6/KVT [FOLKLORE-]1406-0957in thematic issue 'Culinary culture'
Traditional culture and contemporary economy: constructing cultural heritage through bread making2018 Folklore (Tartu) 71: 73-88
  • Ivanka Petrova
H6/KVT [FOLKLORE-]1406-0957in thematic issue 'Culinary culture'
The meaning of food in the novel Peony of love2018 Folklore (Tartu) 71: 113-28
  • Dorota Brzozowska
H6/KVT [FOLKLORE-]1406-0957in thematic issue 'Culinary culture'
Dirty work, dirty resistance: digital warfare in the era of precarious labor2018 Canadian review of sociology and anthropology 55 (2): 278-97
  • Genevieve Johnston
  • Matthew D. Sanscartier
  • Matthew S. Johnston
H6/KUB [CANADIAN-]1755-6171French summary
Food in historical re-enactment: reinventing the cooking of the past2018 Anthropologie et sociétés 42 (1): 289-309
  • Audrey Tuaillon Demésy
H6 [ANTHROPOLOGIE-]0702-8997English and Spanish summaries
Cooking, mechanical processing and the discovery of ignition technology2018 Current anthropology 59 (2): 228
  • Ronald Planer
H6 [CURRENT-]0011-3204reply to R Wrangham 'Control of fire in the Palaeolithic: evaulating the cooking hypothesis' Curr Anthrop 58 (Supplement): S303-S313
Food, memory and transnational gastronomic culture amongst Cameroonian migrants in Cape Town, South Africa2018 Anthropology Southern Africa 41 (1-2): 25-40
  • Henrietta M. Nyamnjoh
*H6 [SOUTH-]2332-3256
Use-alteration analysis of fire-cracked rocks2018 American antiquity 83 (4): 681-700
  • Fernanda Neubauer
*H6/KE [AMERICAN-]0002-7316Spanish summary
The archaeology of Neolithic cooking traditions: archaeobotanical approaches to baking, boiling, and fermenting2018 Archaeology International (21): 101-21
  • Dorian Q. Fuller
  • Lara Gonzalez Carretero
H6/KE [INTERNATIONAL-]1463-1725
A pot where many worlds fit: culinary relations in the Andes and northern Argentina2018 Indiana 35 (2): 271-96
  • Francisco Pazzarelli
  • Verónica S. Lema
H6/KUL [INDIANA-]0341-8642Spanish summary
Use-alteration analysis of fire-cracked rocks2018 American antiquity 83 (4): 681-700
  • Fernanda Neubauer
*H6/KE [AMERICAN-]0002-7316Spanish summary
Recognizing food as part of Ireland's intangible cultural heritage2018 Folk life 56 (2): 93-115
  • Máirtín Mac Con Iomaire
H6/KVC [FOLK-]0008-3496
Eating in the city2018 Food Culture and Society 21 (1): 2-8
  • Elaine Lynn-Ee Ho
  • Kelvin E.Y. Low
H6/KF [FOOD-]1528-9796introduction to special issue 'Eating in the city'
Candomble starts in the kitchen: feeding, learning and transformation2018 Habitus: revista do Instituto Goiano de Pre-Historia e Antropologia 16 (2): 275-92
  • Marcos Júnior Santos de Alvarenga
English summary
Domestic sensualism: Laurie Colwin's food writing2018 Food Culture and Society 21 (2): 128-43
  • Tanfer Emin Tunc
H6/KF [FOOD-]1528-9796
To learn, to memorize, to transmit culinary secrets2018 Anuarul Institutului de Etnografie şi Folclor ‘Constantin Brăiloiu’ (Serie Nouă) 29: 261-6
  • Rodica Raliade
H6/KVQ [ANUARUL-]1220-5230English summary
Thinking with La Cocina: fats in Spanish kitchen and dietary recommendations2018 Food Culture and Society 21 (3): 314-30
  • Rebeca Ibáñez Martín
H6/KF [FOOD-]1528-9796
Iconic dishes, culture and identity: the Christmas pudding and its hundred years' journed in the USA, Australia, New Zealand and India2018 Food Culture and Society 21 (3): 367-83
  • Natacha Chevalier
H6/KF [FOOD-]1528-9796
From duty to pleasure in the cookbooks of communist Bulgaria: attitudes to food in the culinary literature for domestic cooking released by the state-run publishers between 1949 and 19892018 Food Culture and Society 21 (4): 468-87
  • Albena Shkodorova
H6/KF [FOOD-]1528-9796
Tradition and novelty: food representaitons in Irish women's magazines 1922-732018 Food Culture and Society 21 (4): 488-504
  • Máirtín Mac Con Iomaire
  • Marzena Keating
H6/KF [FOOD-]1528-9796
"If you wan to get married, you have to collect virdura": the vanishing custom of gathering and cooking wild food plants on Vulcano, Aeolian Islands, Sicily2018 Food Culture and Society 21 (4): 539-67
  • Andrea Pieroni
  • Francesco Cucinotta
H6/KF [FOOD-]1528-9796
Ambivalent nostalgia: Jewish-Israeli migrant women "cooking" ways to return home2018 Food Culture and Society 21 (4): 568-84
  • Hadas Ore
H6/KF [FOOD-]1528-9796
Mole and mestizaje: race and national identity in twentieth-century Mexico2018 Food Culture and Society 21 (5): 600-17
  • Sandra Aguilar-Rodríguez
H6/KF [FOOD-]1528-9796in special section 'Mole Poblano: new approaches to Mexico's national dish'
Visualizing mole poblano as heritage process in Mexico City's Café de Tacuba2018 Food Culture and Society 21 (5): 618-36
  • Lesley A. Wolff
H6/KF [FOOD-]1528-9796in special section 'Mole Poblano: new approaches to Mexico's national dish'
The land of seven moles: Mexican culinary nationalism in an age of multiculturalism2018 Food Culture and Society 21 (5): 637-53
  • Jeffrey M. Pilcher
H6/KF [FOOD-]1528-9796in special section 'Mole Poblano: new approaches to Mexico's national dish'
Gendering mole: masculinity and transnational cooking2018 Food Culture and Society 21 (5): 654-63
  • Jennifer Schiff Berg
H6/KF [FOOD-]1528-9796in special section 'Mole Poblano: new approaches to Mexico's national dish'
The nationalisation of the domestic sphere2017 Nations and nationalism 23 (1): 173-93
  • Eric Storm
*H6/KF [NATIONS-]1354-5078
Riding shotgun with an LA son: narratives of race, place, and mobility in Roy Choi's culinary autobiography2017 Food Culture and Society 20 (1): 59-75
  • Rebecca J. Kinney
H6/KF [FOOD-]1528-9796
Tetrahedron baked-clay objects from an early woodland context at the Jaketown site, Mississippi2017 Southeastern archaeology 36 (1): 34-45
  • Anthony L. Ortmann
  • Edward R. Henry
  • Lee J. Arco
  • Tristram R. Kidder
H6/KE [SOUTHEASTERN-]0734-578X
Translocality, globalisation and regionalism: how to understand regional Yucatecan gastronomy2017 Anales de antropología 51 (2): 96-105
  • Steffan Igor Ayora Diaz
H6/KUL [ANALES-]0185-1225English summary
Reflections on food and heritage from a cultural and tourism perspective2017 Anales de antropología 51 (2): 106-13
  • F. Xavier Medina
H6/KUL [ANALES-]0185-1225English summary
Operative practices and transnational culinary information flows in restaurants owned by Mexican migrants who have returned from the United States2017 Anales de antropología 51 (2): 114-22
  • José Antonio Vázquez Medina
H6/KUL [ANALES-]0185-1225English summary