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TitleDateReferenceAuthorsCall #ISSN
“I am part of a class of producers who lost the know-how of the past and began to tread the path of technology”: peasant trajectories in the manufacture of artisan cheeses in Minas Gerais2020 Antipoda (40): 153-73
  • Leonardo Vilaça Dupin
H6/KUL [REVISTA-]0124-485Xin special issue 'Dinámicas y debates actuales sobre el campesinado en América Latina'; English and Spanish summaries
A cooperative model for tasting: Comté cheese and the jury terroir2019 Food Culture and Society 22 (2): 168-85
  • Christy Shields Argelès
H6/KF [FOOD-]1528-9796in special issue 'Sensory labor: considering the work of taste in the food system'
L'affinage du roquefort ou la valorisation par la conservation: vers un affinage actif2018 Techniques et culture (69): 43-55
  • Katia Fersing
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Le temps des aliments'
Conservation et production de la valeur du Fiore Sardo. Producteurs, commerçants et activistes dans la régulation de la typicité d'un fromage italien2018 Techniques et culture (69): 57-73
  • Franco Zecchin
  • Valeria Siniscalchi
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Le temps des aliments'
Cheese and truffles - the food as a heritage2018 Bulgarska etnologiia 44 (4): 438-51
  • Vikhra Barova
H6/KVR [BULGARSKA-]1310-5213in special issue 'Food and public space'; English summary
Périls et promesses de l'abondance microbienne: natures nouvelles et écosystèmes modèles, du fromage artisanal aux mers extraterrestres2017 Techniques et culture (68): 248-85
  • Heather Paxson
  • Stefan Holmreich
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Mondes infimes'
"Suitable" forage resources. Public debate and local cheeses in the Cevennes and the Vercors2015 Techniques et culture 63 (1): 110-29
  • Carole Cazoule
  • Martine Napoléone
  • Philippe Fleury
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Pâturages'; English summary
Proteomics evidence for kefir dairy in early bronze age China2014 Journal of archaeological science 45: 178-86
  • Andrea Knaust
  • Anna Shevchenko
  • Idelisi Abuduresule
  • Wenying Li
  • Yimin Yang
H6/KE [JOURNAL-]0305-4403
Käsig, rühig, löchrig. Käsefondue zwischen Nationalgericht, Mythos und Event2014 Schweizerisches Archiv für Volkskunde 110 (1): 88-106
  • Ueli Gyr
Artisans, homeland and cheese imaginaries. The qualification of fine cheeses as terroir products in Quebec2013 Anthropologie et sociétés 37 (2): 213-31
  • Manon Boulianne
H6/KX [SOCIETE-]0702-8997in thematic issue 'Glocalisation alimentaire'; English and Spanish summaries
Cheese, commons and commerce: on the politics and practices of branding regional foods2013 Ethnologia europaea 43 (2): 62-77
  • Sarah May
H6 [ETHNOLOGIA-]0425-4597in special issue 'Foodways redux'
Rennet cheese - "king of the counter”: production, expansion supported by the demand of sertanejos' migrants2013 Habitus: revista do Instituto Goiano de Pre-Historia e Antropologia 11 (2): 143-58
  • Sônia de Souza Mendonça Menezes
in special issue 'Food stories and cultures II'; English summary
Naming cheese2012 Food Culture and Society 15 (1): 7-41
  • Cristina Grasseni
  • Elia Petridou
  • Harry G. West
  • Heather Paxson
  • Joby Williams
H6/KF [FOOD-]1528-9796monographic section
Ship food of the 16-18th centuries and gastronomic preferences of pirates2011 Etnograficheskoe obozrenie 1: 48-66
  • Dmitriĭ Nikolaevich Kopelev
H6/KVY [ETNOGRAFICHESKOE-]0869-5415in special section 'Anthropology of food'; English summary
Serbian dishes on the Slovenian table2010 Traditiones: acta Instituti Ethnographiae Slovenorum 39 (1): 111-22
  • Dragana Radojičić
H6/KVP [TRADITIONES-]0352-0447English summary; in special section 'Serbs in Slovenia'
Locating value in artisan cheese: reverse engineering terroir for new-world landscapes2010 American anthropologist 112 (3): 444-57
  • Heather Paxson
*H6 [AMERICAN-]0002-7294
Hutsul baryan'chyky cheese figures2009 Rocznik Muzeum Etnograficznego w Krakowie 15: 217-26
  • Małgorzata Oleszkiewicz
H6/KVM [ROCZNIK-]ONLY ISBNin monographic issue 'Hutsuls'; English and Russian summaries, with bibliography, personal, and geographical names indexes in appendix pp. 341-69
When the mountain serves the city: the production of cheese and wool in eighteenth-century Bresciano (Italian Alps)2009 Nomadic peoples (NS) 13 (2): 160-70
  • Luca Mocarelli
H6/KF [NOMADIC-]0822-7942in special issue 'Mountain pastoralism and modernity: historical approaches'
Strategie e processi di costruzione di un prodotto tipico. Il caso della Fontina della Valle d'Aosta2006 Annali di San Michele 19: 201-34
  • Stefano Allovio
*H6/KVG [SM ANNALI-]1120-5687in thematic issue 'Pane e non solo. Etnografia e storia delle culture alimentari dell'arco alpino (Atti del Seminario Permanente di Etnografia Alpina (SPEA9) 2004)'
Risorse silvo-pastorali, conflitto sociale e sistema alimentare. Il ruolo della capra nelle comunità alpine della Lombardia e delle aree limitrofe in età moderna e contemporanea2006 Annali di San Michele 19: 235-340
  • Michele Corti
*H6/KVG [SM ANNALI-]1120-5687in thematic issue 'Pane e non solo. Etnografia e storia delle culture alimentari dell'arco alpino (Atti del Seminario Permanente di Etnografia Alpina (SPEA9) 2004)'
Paesaggi e formaggi. Un'assonanza non casuale nella Valnerina umbra2006 Annali di San Michele 19: 341-54
  • Cristina Papa
*H6/KVG [SM ANNALI-]1120-5687in thematic issue 'Pane e non solo. Etnografia e storia delle culture alimentari dell'arco alpino (Atti del Seminario Permanente di Etnografia Alpina (SPEA9) 2004)'
Traditional food and typology: farmers/stockbreeders2006 Bulgarska etnologiia 32 (2): 161-73
  • Mariia Markova
H6/KVR [BULGARSKA-]1310-5213in issue dedicated to Ganka Mikhaĭlova's 70th anniversary; English summary
In the land of the feta cheese: the negotiation of Greek identity in the European context2005 Ethnologie française 35 (2): 255-65
  • Elia Petridou
H6/KVD [ETHNOLOGIE-]0046-2616in thematic issue 'Grece - figures de l'altérité'; Greek, English and German summaries
Transhumance in the Krkonoše Mountains from the archaeological perspective2005 Památky archeologické 96: 165-204
  • Olga Harmanová
H6/KE [PAMATKY-]0031-0506English and German summaries
Folk diet in the Liptov region2003 Národopisný zborník 14: 115-29, 242-3
  • Iveta Zuskinová
H6/KVL [NARODOPISNY-]English summary
Testimonies of past life on the Krstenica Dairy Mountain2002 Traditiones: acta Instituti Ethnographiae Slovenorum 31 (1): 69-90
  • Spela Ledinek Lozej
H6/KVP [TRADITIONES-]0352-0447English summary
Rural manufacturing in the Rouergue from antiquity to the present: the examples of pottery and cheese2001 Comparative studies in society and history 43 (2): 225-45
  • Dick Whittaker
  • Jack Goody
From an 'indigestible meal' to a national symbol2001 Etnologické rozpravy 1: 8-27
  • Rastislava Stoličná
H6/KVL [ETNOLOGICKE-]1335-5074
Diet in Turiec2000 Zborník slovenského národného Múzea: etnografia 94 (41): 26-41
  • Zora Mintalová
H6/KVL [SLOVENSKE-]0139-5475in monographic issue on 'The folk culture of Turiec region'; English summary
A [refined] agricultural product as a cultural object: Beaufort cheese in the northern Alps1999 Terrain 33: 81-92, 158-9
  • Muriel Faure
English summary
Investigation on quality of long-life ewe's ricotta1998 Rivista di antropologia 76: 383-6
  • Francesca Palmas
  • Giovanna F. Pirina
  • M. Elisabetta Fadda
  • Maura Deplano
  • Sofia Cosentino
H6 [SOCIETA-]0085-5723in Proceedings of the International Congress 'The road of food habits in the Mediterranean area' Naples, 26 - 30 May 1997