DOCSLIB.ORG

Eiff Full 2019 Programme Announced

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Eiff Full 2019 Programme Announced EIFF FULL 2019 PROGRAMME ANNOUNCED 28 May 2019 – Article Author Film Festival Team • Tickets go on sale to EIFF Friends & Filmhouse Members on today at 12noon & on sale to the public on Friday 31st May at 10am. EIFF Artistic Director Mark Adams has today unveiled details of the programme for the upcoming Edinburgh International Film Festival, taking place next month between 19th and 30th June. This year the Festival will screen around 121 new features, including 18 feature film World Premieres, 12 International Premieres, 8 European Premieres and 78 UK Premieres from 42 countries across the globe. ”It is always important that EIFF reflects the changing face of all aspects of society and culture. With attitudes changing throughout the world it is important that this year the festival has a real European spin and presents a series of wonderful films from around Europe with a particular emphasis on Spain this year. “We are also delighted to be able to present a series of striking new films from women directors and filmmaking teams from around the world. In particular this year we have an amazing selection of genre films from women filmmakers, ranging from gothic romance and Western chills through to science fiction and old-fashioned horror. All this set alongside a tribute to French filmmaker Agnes Varda, a women who has inspired generations of directors.” He added: “We are thrilled to be able to finally announce the full programme for this year’s Festival. We are really delighted to be able to stage such a rich and diverse group of films that really do offer something for everybody. The encouragement and support we have received from all around the world has been gratifying and it is with real pleasure that we offer up a feast of fantastic film fare from a wonderful selection of talented filmmakers." - Mark Adams, EIFF Artistic Director Highlights include In Person events, supported by Johnston Carmichael, with guests including one of Britain’s most successful directors, Danny Boyle, award-winning actor and producer Jack Lowden, British documentary filmmaker Nick Broomfield and Scottish writer, director and actor Pollyanna McIntosh, who also brings her latest film, Darlin’ to this year’s EIFF. There will also be a very special In Person featuring award-winning film producer Rebecca O’Brien in conversation with acclaimed director, actor, writer and producer Icíar Bollaín. Bookended by the previously announced Boyz in the Wood and the World Premiere of Mrs Lowry & Son, the Festival will screen UglyDolls as this year’s Family Gala, supported by Edinburgh Live, and the People’s Gala screening of Jamie Adams’ Balance, Not Symmetry, supported by Accenture, as well as special preview screenings of Toy Story 4 and Brightburn in advance of the start of the Festival on 16th June. “It’s exciting to see EIFF showcasing a number of British debut features, alongside strong international threads, reflecting Scotland’s close affinity with both our European neighbours and filmmakers from across the globe, including Scottish/Swedish co-production Scheme Birds. It’s also a chance to encounter stellar filmmakers such as Danny Boyle and Rebecca O’Brien, whose work has brought Scottish stories, unique characters and talent to the world.” -Isabel Davis, Executive Director at Screen Scotland This year’s BEST OF BRITISH strand includes exclusive World Premieres of Bittersweet Symphony starring Suki Waterhouse as a woman whose Hollywood dreams are on the verge of becoming a reality; a love letter to Europe in The Black Forest from writer-director Ruth Platt; coming-of-age supernatural love story Carmilla from director Emily Harris; new British drama by first-time feature director, poet, actor and publisher Greta Bellamacina, Hurt by Paradise; Masters of Love, a smart and wry take on the classic British rom-com from debut feature film-maker Matt Roberts; Schemers, based on writer-producer David McLean’s early years in the music business and the atmospheric noir thriller Strange But True starring Blythe Danner, Brian Cox and Greg Kinnear. Additionally, there is a clash of old and new worlds seen through the eyes of a Cornish fisherman in Mark Jenkin’s Bait; the directorial debut of Adewale Akinnuoye-Agbaje, real-life story, Farming; William McGregor’s debut feature, the magnificent, moody and mysterious Gothic tale Gwen; Joanna Hogg’s autobiographical feature The Souvenir and fun and frothy modern day rom-com, Love Type D. Audiences can also look forward to a screening of Danny Boyle’s Yesterday featuring an all-star cast including Himesh Patel, Lily James, Ed Sheeran and Kate McKinnon. Films in consideration for the prestigious Michael Powell Award will be selected from the BEST OF BRITISH and GALA sections. This year the AMERICAN DREAMS strand will offer an audiences an exciting, challenging and provocative group of films from across the pond featuring some of the brightest and best global talent. The strand will include: the World Premiere of Liberté: A Call to Spy, a fascinating story of a real life sisterhood of spies and the International Premieres of the clever and deviously dark mystery I See You starring Helen Hunt; Andrew Patterson’s sci-fi mystery feature debut The Vast of Night; indie film Justine, which explores the role of a single mother working as a caregiver to a girl with spina bifida and the previously announced comedy drama Go Back to China directed by Emily Ting. Them That Follow, staring Olivia Colman, about an Appalachian sect will receive its European Premiere at the Festival as will Ode to Joy, an unusual rom-com about a man who avoids joy starring Martin Freeman and The Sound of Silence starring Peter Sarsgaard and Rashida Jones. Skin, based on the true story of neo-Nazi Bryon Widner starring Jamie Bell will screen alongside the Cannes 2019 opener, Jim Jarmusch’s The Dead Don’t Die; comedy drama Driven, about the car designer John DeLorean and Jessie Jeffrey Dunn Rovinelli’s quietly radical film, So Pretty. "The Edinburgh International Film Festival plays a vital role in Scotland's screen success story, promoting domestic productions, developing talent and encouraging people to go to the cinema. This cutting-edge programme, supported by the Scottish Government, is a diverse mix of established and emerging talent which will proudly showcase our thriving industry to both local and international audiences." - Fiona Hyslop, Cabinet Secretary for Culture, Tourism and External Affairs The EUROPEAN PERSPECTIVES strand, supported by James and Morag Anderson, celebrates the rich cultural impact and importance of European cinema and includes films from France, Ireland, Hungary, Belgium, Austria, Croatia, Germany, North Macedonia, Greece, Ukraine, Switzerland, Belgium, Georgia, Denmark, Finland, Sweden and Iceland. Notable features include: Elfar Adalsteins’ End of Sentence where a bickering father and son from America take a road trip in Ireland; the International Premieres of writer-director Mary McGuckian’s powerful new film A Girl from Mogadishu that tells the inspiring true story of Ifrah Ahmed, a Somalian refugee and She’s Missing from Irish writer-director Alexandra McGuinness. The Emperor of Paris starring Vincent Cassel will receive its UK Premiere at the Festival alongside Rudolph Herzog’s hilariously funny How to Fake a War starring Katherine Parkinson and Aniara, an epic science-fiction drama about a passenger spaceship lost in the void, as well as titles including Barbara Vekarić’s Aleksi from Croatia; Susanne Heinrich’s Aren’t You Happy? from Germany and Swiss psychological drama Cronofobia. Audiences can also look forward to the return of France’s favourite Gaul in Asterix: The Secret of the Magic Potion. This year’s WORLD PERSPECTIVES strand offers audiences an exciting and challenging array of new works by talented filmmakers from around the world. Highlights include: the World Premieres of Astronaut, starring Richard Dreyfuss as a lonely widower who dreams of a trip to space and Rodrigo Guerrero’s Venezia. Australian cinema features prominently this year with the acclaimed Acute Misfortune, a striking, brilliant and unconventional portrait of one of Australia’s most acclaimed and idiosyncratic painters, Adam Cullen; The Flip Side, a breezy rom-com about a budding chef and a British actor starring Eddie Izzard; Undertow, a tense and moving female-led drama from director Miranda Nation and Top End Wedding, a rom-com about family ties and contrasting cultures. Other highlights include two South Korean action-adventure masterclasses in the form of Unstoppable and box office smash Extreme Job. “We’re proud to continue our support of this fantastic Festival. It is a showcase for exciting up and coming talent from across the globe and we are particularly thrilled to see so many women filmmakers represented, across so many genres. This year’s programme promises to be yet another year of discovery.” - Ben Luxford, Head of UK Audiences at the BFI This year’s DOCUMENTARIES programme reflects the ability of documentary film to amaze, inspire, challenge, provoke and fascinate audiences, offering them the unique chance to travel the world and see strange and unusual sights. Strand highlights include: Memory: The Origins of Alien, a fascinating documentary about the making of Alienfrom the very beginning; This Changes Everything which examines the problems faced by women filmmakers and features interviews with Hollywood greats including Geena Davis, Meryl Streep, Natalie Portman, Taraji P. Henson, Reese Witherspoon and Cate Blanchett; Loopers: The Caddie’s Long Walk narrated by former caddie Bill Murray and Marianne & Leonard: Words of Love, from Nick Broomfield, giving audiences an insight into Leonard Cohen’s love affair with Marianne Ihlen. Films in consideration for the annual documentary award are selected from this section. In addition this year, the Scottish Documentary Institute will celebrate the art of documentary filmmaking through the lens of international female directors in a strand entitled PHENOMENAL WOMEN.
Load more

Recommended publications
  • The International Magazine of Taste and Esthetics 2015
    THE INTERNATIONAL MAGAZINE OF TASTE AND ESTHETICS 2015 04 05 Editorial Perspectives Dear Friends and Partners, First, I would like to thank those of you who gave us such wonderful com- pliments and encouraging feedback, on the first edition of our magazine “Perspectives”. This new publication has confirmed that RAK Porcelain will strive to find creative ways to enhance our relationships with you, our custom- ers and affiliates. Coinciding with our tenth anniversa- ry, we have taken new steps to expand our product offering. Inside this edition you will meet the designer of our new cutlery collection and follow his/her creative process. These new collections align perfectly with the spirit of our por- celain program. They will be delivered with the same high levels of quality that From here we will move forward to forged our brand’s reputation. respond to your challenge. Under the label POLARIS a range of new porce- Also in this edition you will meet three lain will soon be presented in a ‘’white’’ very talented Chefs from various culi- body. An advanced technical process nary backgrounds with creative styles achieved by our engineers has enabled from different regions of the world. Yet us to produce this exciting new series. they all have a common thread, all are We will provide further details in the fans of RAK Porcelain. next edition of “Perspectives”. Again, many thanks to you all, and I wish you an enjoyable read. Abdallah Massaad, CEO of RAK Porcelain | ISSUE 02 06 Overview 07 Perspectives Overview - RAK AROUND HOTELS AROUND THE WORLD
    [Show full text]
  • STEAK Braised in Ale & Top W/ Puff Pastry Scottish - Steak Pie
    STEAK braised in ale & Top w/ Puff Pastry scottish - Steak Pie One of the great Hogmanay traditions is to eat some hearty steak pie. It’s not a pie in the traditional sense - there’s only puff pastry covering the op - but it carries the same robust savory flavors that you would hope for. Add some stout or ale to your filling, and you’ve got a winning dinner. minutes 30 PREP TIME 3 hoursminutes 20 INGREDIENTS COOK TIME Steak Pie Shell • 3 stalks of celery, chopped into large pieces • 1 package (400 g or 14 oz) ready-made puff • ½ cup homemade vegetable stock pastry - we used DuFour’s • ½ cup red wine • 1 egg, beaten for eggwash • 1 bottle of non-hoppy beer, preferably a dark ale, porter or stout Steak Pie Filling • 2 tablespoons chickpea flour • 1 pound braising steak, cut into 1 inch cubes and seasoned with salt & pepper Bouquet Garni (Add/Subtract As You Like) • 1 tablespoon butter • 1 handful fresh flat leaf parsley • ½ cup mushrooms, chopped into large pieces • 3 sprigs of fresh thyme • 2 medium onions, chopped into large pieces • 1 bay leaf • 3 garlic cloves, chopped into large pieces • Cheesecloth and kitchen string to enclose the • 2 large carrots, chopped into large pieces bouquet TOTAL TIME: 3 HOUR 50 MINUTES SERVES: 6-8 PEOPLE LEVEL OF DIFFICULTY: INTERMEDIATE 1. SCOTTISH - STEAK PIE You can find out more about Scottish cuisine, its history and the Steak Pie recipe (including more pictures) by clicking here. Stage 1: Pre-cook Steak Pie Filling 1. Start by preheating your oven to 350 degrees Fahrenheit 2.
    [Show full text]
  • Welcome to Aberdeen & Aberdeenshire
    WELCOME TO ABERDEEN & ABERDEENSHIRE www.visitabdn.com @visitabdn | #visitABDN A day on the coast ITINERARY Deep in the majestic Cairngorms mountain range, along 165 miles of outstanding coastline, in the heart of an architecturally vibrant city, Aberdeen & Aberdeenshire is where your true Scottish adventure begins. Here is your three day Scottish break inspiration: Breakfast with a view Scotland - the birthplace of golf. Start your day with the breakfast of champions at Stonehaven Golf Club as you enjoy glorious panoramic views over the coastline and Dunnottar Castle in the distance. Visit a famous castle ruin Dunnottar Castle is a dramatic and evocative ruined cliff top fortress that was the home of the Earls Marischal, once one of the most powerful families in Scotland. The Scottish crown jewels were famously hid here too. Dip your toes in the sand Located only five miles north of Aberdeen is the beautiful Balmedie Beach which stretches 14 miles along the Aberdeenshire coastline. It is known for its idyllic sandy beach and towering dune system which is the fifth largest dune system in the UK. Lunch at the Kilmarnock Arms Steeped in history, have lunch at the Kilmarnock Arms Hotel. In the late 1800’s this small hotel was a regular vacation spot for Bram Stoker while he wrote Dracula (1897). Enjoy locally sourced fayre with a modern twist. Walk along the sand Let your food settle as you take a wander down to Cruden Bay Beach. A peaceful and beautiful sandy beach. Bare your fangs On the coast of Cruden Bay lies the remains of Slains Castle.
    [Show full text]
  • A Taste of Glasg W
    BRINGING GLASGOW’S FAVOURITE RESTAURANT DISHES HOME A TASTE OF GLASG W A generous serving of recipes featuring Brian Maule, Martin Wishart, The Blythswood, Campbell Mickel, Café Gandolfi, Gary MacLean, Hutchesons City Grill, Tony Macaroni, Ubiquitous Chip and many more Ž ALL PROCEEDS OF THIS BOOK GO TO CHILDREN 1 S T, SCOTLAND’S NATIONAL CHILDREN’S CHARITY A Taste of Glasgow is a recipe book with a purpose. The biggest names in Glasgow’s restaurant scene have shared their favourite recipes with us. Our headliners include culinary legends Brian Maule and Martin Wishart; the original champion of contemporary Scottish cuisine: Ubiquitous Chip; and the ever-sophisticated Hutchesons City Grill. By recreating these dishes in the comfort of your home, you are not only enjoying the best of Glasgow’s cuisine but supporting Scotland’s National Children’s Charity, Children 1st. © Copyright of the EY Glasgow Dragon’s Glen team 2018. All rights reserved. The publisher cannot accept liability for errors or omissions. On no account may any part of this book, including images, be reproduced, transmitted, or stored in a retrieval system without the written permission of the copyholder(s) and publisher, application for which should be made to the publisher. Photographs printed in this book remain the copyright of the contributors. With thanks to photographers Richard Chaudhry: front cover, pages 22, 23, 25, and 26; Daniel McAvoy: pages 49, 50, 51, 73, 75, 78, 79, 108, 109, 112 and 114; Peter Sandground: pages 04, 07, 10, 31, 36, 37, 42, 43, 45 (top), 55, 57, 63 (top), 70, 72, 87 (top), 88, 89, 116 and 124; Vincenzo Severino: pages 90 and 91.
    [Show full text]
  • Film Food at TIFF 2019
    Film Food at TIFF 2019 Film Food returns to the 18th edition of the Transilvania International Film Festival to surprise cinephiles and foodies alike with delicious tales and juicy details from Europe’s best-known restaurants. This year’s selection presents ancient recipes revisited, star ingredients, and secrets of world famous chefs. Screenings at Sapientia will be followed at Bricks by dinners with menus are inspired by the films. The secrets of Scottish cuisine are explored in Chef’s Diaries: Scotland (dir. Laura Otálora), in which the celebrated Catalan brothers Joan, Josep, and Jordi Rocca, explore the country meeting fishermen, farmers, and cheesemakers, discovering local traditions and seeking inspiration for new menu additions at El Celler de Can Roca — their three Michelin star restaurant in Spain that was twice designated the best in the world. The Monday, June 3rd, screening will be followed by a creative and delicious dinner, powered by Bistro de l’Arte and Viscri 32, prepared by 2 Women Chefs: Oana Coantă and Mara-Elena Oană. Screened in the Berlinale and at San Sebastián, Miguel Ángel Jiménez’s Y en cada lenteja un dios / A God in Each Lentil tells an emotional family story whose protagonists spend a year in their native village in Spain remembering moments from each generation’s history while working on a book about their family restaurant, L’Escaleta, recently awarded two Michelin stars and listed among the top 25 in the Iberian peninsula. Following the Tuesday, June 4th, screening, Chef Adi Hădean, who has over two decades of experience in professional kitchens, will prepare a surprise dinner supported by NESPRESSO.
    [Show full text]
  • a - TASTE - of - SCOTLAND’S Foodie Trails
    - a - TASTE - of - SCOTLAND’S Foodie Trails Your official guide to Scottish Food & Drink Trails and their surrounding areas Why not make a picnic of your favourite Scottish produce to enjoy? Looking out over East Lothian from the North Berwick Law. hat better way to get treat yourself to the decadent creations to know a country and of talented chocolatiers along Scotland’s its people and culture Chocolate Trail? Trust us when we say Wthan through its food? that their handmade delights are simply Eat and drink your way around Scotland’s a heaven on your palate – luscious and cities and countryside on a food and drink meltingly moreish! On both the Malt trail and experience many unexpected Whisky Trail and Scotland’s Whisky culinary treasures that will tantalise your Coast Trail you can peel back the taste buds and leave you craving more. curtain on the centuries-old art of whisky production on a visit to a distillery, while a Scotland’s abundant natural larder is pint or two of Scottish zesty and refreshing truly second to none and is renowned for ales from one of the breweries on the Real its unrivalled produce. From Aberdeen Ales Trail will quench your thirst after a Angus beef, Stornoway Black Pudding, day of exploring. And these are just some Arbroath Smokies and Shetland salmon of the ways you can satisfy your craving for and shellfish to Scottish whisky, ales, delicious local produce… scones, shortbread, and not to forget haggis, the range is as wide and diverse as Peppered with fascinating snippets of you can possibly imagine.
    [Show full text]
  • Page 1 Openlearnworks Unit 6: Food Drink by Annie Mattheson
    OpenLearn Works Unit 6: Food Drink by Annie Mattheson Copyright © 2019 The Open University 2 of 31 http://www.open.edu/openlearncreate/course/view.php?id=2705 Monday 3 August 2020 Contents Introduction 4 6. Introductory handsel 4 6.1 Traditional foods 7 6.2 Drink 14 6.3 Scran, piece and jeelie piece 19 6.4 Fish 21 6.5 Herrin, caller an saut: herring, fresh and salt 23 6.6 What I have learned 28 Further research 29 References 29 Acknowledgements 31 3 of 31 http://www.open.edu/openlearncreate/course/view.php?id=2705 Monday 3 August 2020 Introduction Introduction In this unit we look at the role of the Scots language in an important area of Scottish life and in Scotland’s economy. Food and drink make up the largest sector of Scottish exports and this very successful industry employs almost 1 in 5 (18.8%) of all workers, most of them in small local businesses (Gates, 5 top exports for Scotland right now, 2017). You will learn about traditional Scottish fare; food and drink which are created from produce grown or sourced in Scotland. Not surprisingly, it is largely the geography of the country, its rugged hills and cool, damp climate that have determined the crops which can be grown and the animals which can be reared. With just under 17,000 km of coastline, it is equally unsurprising that seafood features prominently on our menus. Scotland’s food and drink are celebrated so vibrantly in the nation’s literature and folk culture that there are references throughout to examples of these.
    [Show full text]
  • Edinburgh, Scotland Destination Guide
    Edinburgh, Scotland Destination Guide Overview of Edinburgh Presenting a distinctly Gothic cityscape as it spreads out below its ancient castle, reaching out to the port of Leith, Edinburgh is far from dour. The canny Scots have crafted a capital with enthralling culture and festivity, veneered with sophistication but seeped in history. It's a heady combination that never fails to charm visitors to the city. The first thing that catches the eye in Edinburgh is the looming battlements of the castle, sitting atop sheer granite cliffs that can only be accessed from one steep ridge. Today the castle heads up the Royal Mile and a linear set of streets making up the 'New Town', created when Edinburgh was re-designed in the 1700s, after the Act of Union with Britain. The New Town; named a UNESCO World Heritage Site along with the Old Town, is the artistic heart of the capital, with an abundance of galleries, shops, cafes and historical sites. When it comes to sightseeing, many of Edinburgh's attractions are based on historic stories and legends, from the churchyard where Greyfriar's Bobby, the terrier, refused to leave his master's grave, to the grand royal apartments of Holyrood House, where Mary Queen of Scots watched her husband kill her lover back in the 16th century. Although, unquestionably engaging from historical and cultural perspectives, Edinburgh also has a strong culinary presence, with five restaurants sporting Michelin stars and a growing fine-dining and bar scene. A spirited city at any time of year, Edinburgh's eclectic nature is never more pronounced than during the summer months, when the Edinburgh Festival fills the city with drama, creativity and colourful visitors from around the world.
    [Show full text]
  • International Cuisines IHM Notes
    International Cuisines Great Britain (British Cuisine) History Although the British Empire occupied once a quarter of the world’s land, had a quarter of the globe’s population, and is responsible for the industrial revolution, its cuisine has been described as a simple and even very poor. However most of these comments have more to do with the stereotype of British food as boil meat and vegetables. This is not British food, and never has been! The climate and the fact that it is an island affected the cuisine. From the warm climate of the south, to the cooler north. Golden wheat fields, and the fat cows of Jersey England produces amongst the finest produce available anywhere in the world. During the British Empire era, ingredients and cooking concepts were brought from the European countries with which Britain interacted, as well as from as far afield as The Americas, India and Asia and were incorporated widely into British food. The Britain saw the beginnings of World Cuisine as we know it today. While Escoffier, is considered by many the "Father of modern Cuisine" it is largely forgotten that he spent a large part of his working life working in English kitchens. And that many of his best remembered recipes were created at the Savoy and Ritz hotels in London. While it is also true that World Cuisine largely passed Britain for decades after the Second World War due largely to the heavy rationing still in place well after the war ended (in fact it finally finished altogether as late as 1954).
    [Show full text]
  • Culture and Contestation in the Making of Scotland's National Dish
    Culinary Historians of Washington, D.C. May 2014 Volume XVIII, Number 8 Save these future Addressing the Haggis: Culture and Contestation in the CHoW Meeting Dates: Making of Scotland’s National Dish September 14 October 12 November 9 December 14 Joy Fraser, Ph. D. January 11, 2015 February 8, 2015 Sunday, May 4 NOTE: This is the March 8, 2015 2:30 to 4:30 p.m. last CHoW Line until Bethesda-Chevy Chase Services Center, September. April 12, 2015 May 3, 2015 4805 Edgemoor Lane, Bethesda, MD 20814 Have a nice summer! NOTE: This is the or the uninitiated, the mere descrip- Scotland heads towards a referendum on last CHoW Line until tion of haggis typically serves to independence from the United Kingdom September. confirm comedian Mike Myers' sug- in 2014, this debate is once again at the Have a nice summer! gestion that "most Scottish cuisine forefront of political and cultural discourse See you after Labor Day! Fis based on a dare." Made from sheep's in the UK and beyond. offal and oatmeal, traditionally boiled in Dr. Joy Fraser is an Assistant Profes- Renew Your the animal's stomach-bag, haggis is among sor in the Department of English at George the best-known symbols of Scotland in Mason University, specializing in folk nar- Membership in the world today. Precisely when, how rative, foodways, folk custom and drama, CHoW NOW and why it came to be regarded as dis- and the folk culture of tourism. She earned tinctively Scottish, however, is a matter of her Ph.D.
    [Show full text]
  • The Development of a Healthy Eating Indicator Shopping Basket Tool (HEISB) for Use in Food Access Studies—Identification of Key Food Items
    Public Health Nutrition: 10(12), 1440–1447 DOI: 10.1017/S1368980007000092 The development of a healthy eating indicator shopping basket tool (HEISB) for use in food access studies—identification of key food items AS Anderson1,*, J Dewar1, D Marshall2, S Cummins3, M Taylor2, J Dawson2,4,5 and L Sparks4 1Centre for Public Health Nutrition Research, Ninewells Medical School, University of Dundee, Dundee DD1 9SY, UK: 2Management School and Economics, University of Edinburgh, William Robertson Building, 50 George Square, Edinburgh EH8 9JY, UK: 3Department of Geography, Queen Mary College, University of London, Mile End Road, London E1 4NS, UK: 4Institute for Retail Studies, University of Stirling, Stirling FK9 4LA, UK: 5ESADE, Av. Pedralbes 60, 08034 Barcelona, Spain Submitted 31 May 2006: Accepted 15 February 2007: First published online 18 June 2007 Abstract Objectives: To develop an objective, nutrient-based, healthy eating indicator shopping basket (HEISB) tool for use in studies of access to healthy food. Design: Tool development used a literature search to identify previous practice, web information on current definition of healthy foods by the UK Food Standards Agency, and population-based dietary surveys to identify culturally acceptable foods. These findings were then appraised with respect to practical fieldwork considerations. Setting: The review took account of surveys undertaken in a range of geo- graphical areas. Results: Previous tools have varied in the foods selected and the rationale for inclusion. Most have considered nutritional composition but no systematic defi- nition has been used and foods have been subjectively classified as ‘less healthy’ or ‘more healthy’. Recent UK work on nutrient profiling enabled individual food items to be objectively assessed for inclusion.
    [Show full text]
  • Cookbooks As Sources of Scottish-Canadian Identity, 1845 – 1934
    The Great Lakes Journal of Undergraduate History Volume 2 Issue 1 Article 2 11-29-2014 Cookbooks as Sources of Scottish-Canadian Identity, 1845 – 1934 Anje Merkies University of Guelph, [email protected] Follow this and additional works at: https://scholar.uwindsor.ca/gljuh Part of the History Commons Recommended Citation Merkies, Anje (2014) "Cookbooks as Sources of Scottish-Canadian Identity, 1845 – 1934," The Great Lakes Journal of Undergraduate History: Vol. 2 : Iss. 1 , Article 2. Available at: https://scholar.uwindsor.ca/gljuh/vol2/iss1/2 This Article is brought to you for free and open access by the Undergraduate History Collections at Scholarship at UWindsor. It has been accepted for inclusion in The Great Lakes Journal of Undergraduate History by an authorized editor of Scholarship at UWindsor. For more information, please contact [email protected]. Cookbooks as Sources of Scottish-Canadian Identity, 1845 – 1934 Cover Page Footnote This paper was originally submitted April, 2013 to Dr. Rebecca Lenihan. The author is indebted to Dr. Lenihan for her feedback, encouragement, and aid in preparing this work for publication. This article is available in The Great Lakes Journal of Undergraduate History: https://scholar.uwindsor.ca/gljuh/vol2/ iss1/2 ANJE MERKIES 21 “FEASTS OF IMAGINED COmmUNITIES”: COOKBOOKS AS SOURCES OF SCOTTISH-CANADIAN IDENTITY, 1845-1934 ANJE MERKIES UNIVERSITY OF GUELPH Abstract Building on Benedict Anderson’s theory of “imagined com- munities,” Markies’ study explores nineteenth and early twentieth century Scottish-Canadian cookbooks and argues that they were part of a complex process of immigrant identity signification. She attests that two cookbooks in particular, The Modern Practical Cookery and The Waverly Cook Book, reveal how new immigrants utilized food as a way to demarcate boundaries between cultures.
    [Show full text]