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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'
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
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'
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'
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
Käsig, rühig, löchrig. Käsefondue zwischen Nationalgericht, Mythos und Event2014 Schweizerisches Archiv für Volkskunde 110 (1): 88-106
  • Ueli Gyr
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
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)'
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
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)'
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)'
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
From an 'indigestible meal' to a national symbol2001 Etnologické rozpravy 1: 8-27
  • Rastislava Stoličná
H6/KVL [ETNOLOGICKE-]1335-5074
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
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