Chef's Canvas: Recognizing Rights As Artists Under
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The Gendered Feast: Experiencing a Georgian Supra Laura Joy Linderman
The Gendered Feast: Experiencing a Georgian Supra Laura Joy Linderman Abstract: The supra is a traditionalized feast in post-Soviet Georgia characterized by abundant food and ritualized drinking. It is extremely common in social life, especially in rural Georgia. Secular rituals, social occasions, national and religious holidays and life cycle transitions are accompanied by the ubiquitous supra. The supra has been examined by anthropologists as a site for macro level analyses that put forward structural or cultural theories for the underlying meaning of this ritual-for-all-occasions. Women’s experiences of and roles in the supra have often been overlooked or misrepresented in these studies. In this thesis I investigate women’s varied roles at a supra and problematize the idea that the supra demonstrates a model of society, with a paragon of masculinity at the center. I question the static image of an idealized supra that is only capable of reproducing a particular cultural model and argue that the supra is flexibly employed with a great deal of social life being oriented around preparing and participating in supras. Women’s experiences of the supra (like men’s) is different depending on the type of supra, the other participants involved, the age of the woman, her class and her particular geographical location. Keywords: post-Soviet, Georgia (Republic), cultural anthropology, feast, banquet, ritual, gender Introduction The supra was the worst and best experience I had in Georgia. Georgians have supras about 3 times a week to celebrate different things, whether it be a wedding, holiday, etc. In this case, the supra was for us. -
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Lane, S. and Fisher, S. (2015) 'The influence of celebrity chefs on a student population’, British Food Journal, 117 (2), pp. 614-628. Official URL: http://dx.doi.org/10.1108/BFJ-09-2013-0253 ResearchSPAce http://researchspace.bathspa.ac.uk/ This pre-published version is made available in accordance with publisher policies. Please cite only the published version using the reference above. Your access and use of this document is based on your acceptance of the ResearchSPAce Metadata and Data Policies, as well as applicable law:- https://researchspace.bathspa.ac.uk/policies.html Unless you accept the terms of these Policies in full, you do not have permission to download this document. This cover sheet may not be removed from the document. Please scroll down to view the document. The Influence of Celebrity Chefs on a Student Population 1. Introduction Celebrity is much written about by social theorists (McNamara, 2009; Ferri, 2010; Lawler, 2010) and as such there are many taxonomies of celebrity, which Turner (2010) discusses at length. The concept that celebrity is a ‘cultural formation that has a social function’ (Turner, 2010:11), and the contemporary significance of celebrity itself remains a key topic for debate (Couldry and Markham, 2007). Celebrities are considered as role models for millions of people, especially younger citizens (Couldry and Markham, 2007), who are the focus of this study. Pringle (2004:3) suggests that ‘celebrity sells’, and outlines the extent to which society becomes influenced by these figures due to their prevalence in everyday life. Becoming well-known public figures, where they have adversaries as well as fans (Henderson, 2011) celebrities have attracted significant literature, which is split on their benefit and detriment to society (Couldry and Markham, 2007). -
A Study of Celebrity Cookbooks, Culinary Personas, and Inequality
G Models POETIC-1168; No. of Pages 22 Poetics xxx (2014) xxx–xxx Contents lists available at ScienceDirect Poetics journal homepage: www.elsevier.com/locate/poetic Making change in the kitchen? A study of celebrity cookbooks, culinary personas, and inequality Jose´e Johnston *, Alexandra Rodney, Phillipa Chong University of Toronto, Department of Sociology, 725 Spadina Avenue, Toronto, Ontario M5S 2J4, Canada ARTICLE INFO ABSTRACT Article history: In this paper, we investigate how cultural ideals of race, class and Available online xxx gender are revealed and reproduced through celebrity chefs’ public identities. Celebrity-chef status appears attainable by diverse voices Keywords: including self-trained cooks like Rachael Ray, prisoner turned high- Food end-chef Jeff Henderson, and Nascar-fan Guy Fieri. This paper Persona investigates how food celebrities’ self-presentations – their culinary Cookbooks personas – relate to social hierarchies. Drawing from literature on Celebrity chefs the sociology of culture, personas, food, and gender, we carry out an Gender inductive qualitative analysis of celebrity chef cookbooks written Inequality by stars with a significant multi-media presence. We identify seven distinct culinary personas: homebody, home stylist, pin-up, chef- artisan, maverick, gastrosexual, and self-made man. We find that culinary personas are highly gendered, but also classed and racialized. Relating these findings to the broader culinary field, we suggest that celebrity chef personas may serve to naturalize status inequities, and our findings contribute to theories of cultural, culinary and gender stratification. This paper supports the use of ‘‘persona’’ as an analytical tool that can aid understanding of cultural inequalities, as well as the limited opportunities for new entrants to gain authority in their respective fields. -
Food, Globalism and Theory: Marxian and Institutionalist Insights Into the Global Food System Charles R.P
University of Miami Law School Institutional Repository University of Miami Inter-American Law Review 10-1-2011 Food, Globalism and Theory: Marxian and Institutionalist Insights into the Global Food System Charles R.P. Pouncy Follow this and additional works at: http://repository.law.miami.edu/umialr Part of the Comparative and Foreign Law Commons, and the International Law Commons Recommended Citation Charles R.P. Pouncy, Food, Globalism and Theory: Marxian and Institutionalist Insights into the Global Food System, 43 U. Miami Inter- Am. L. Rev. 89 (2011) Available at: http://repository.law.miami.edu/umialr/vol43/iss1/6 This Article is brought to you for free and open access by Institutional Repository. It has been accepted for inclusion in University of Miami Inter- American Law Review by an authorized administrator of Institutional Repository. For more information, please contact [email protected]. 89 Food, Globalism and Theory: Marxian and Institutionalist Insights into the Global Food System Charles R. P. Pouncy* INTRODUCTION In June 2009, the Food and Agriculture Organization of the United Nations reported that world hunger was expected to reach unprecedented highs as more than 100 million additional people were forced into the ranks of the hungry, resulting in 1.02 billion people being undernourished each day.' Although the numbers have moderated somewhat since that time, the first decade of the 21st century has witnessed a steady increase in the number of hungry people. 2 Importantly, the increase in hunger is not a prob- lem of supply. Food production figures are generally strong, and it is largely conceded that there is enough food to feed everyone on the planet.3 Instead, the problem results from the ideologies asso- ciated with food distribution. -
Readers' Choice Awards
READERS’ CHOICE AWARDS 2017 CONTENTS OUR READERS’ CHOICE 2 A Note from Aviva Cuyler I am delighted to present to you JD Supra’s 2017 Readers’ Choice awards, recog- nizing firms and authors who achieved top visibility and engagement on our platform 3 Energy over the past year. 5 Pharmaceuticals 7 Medical Device Once again, we studied total visibility both among readers within specific industries and among readers across many industries interested in certain defining topics of 9 Retail the day. This year we also recognized authors within nine topics identified as emerg- 11 Food & Beverage ing or growing in significant interest in 2016. 13 Insurance JD Supra editors chose the 25 industries and topics covered in these awards for 15 Banking/Financial Services their timeliness as well as their proven, ongoing importance. In each category, we 17 Investment Management recognized one firm and ten authors for their consistently highest readership and 19 Healthcare engagement for all of 2016. In total, we recognized the excellence and achievement of 24 firms and over 200 authors (selected from over 40,000) who published their 21 Construction substantive work on JD Supra during the year. 23 Defense & Space This booklet celebrates the firms and authors recognized by these awards, but the 25 Airlines/Aviation supplemental information accompanying each category (top readers, top related Cybersecurity 27 topics, top articles) also provides fascinating insights into the most pressing con- 29 Compliance cerns and interests of professionals in the industries served by so many of our contributing clients. I recommend taking the time to peruse each section herein. -
Edible Plagiarism: Reconsidering Recipe Copyright in the Digital Age
Vanderbilt Journal of Entertainment & Technology Law Volume 14 Issue 1 Issue 1 - Fall 2011 Article 5 2011 Edible Plagiarism: Reconsidering Recipe Copyright in the Digital Age Meredith G. Lawrence Follow this and additional works at: https://scholarship.law.vanderbilt.edu/jetlaw Part of the Intellectual Property Law Commons, and the Internet Law Commons Recommended Citation Meredith G. Lawrence, Edible Plagiarism: Reconsidering Recipe Copyright in the Digital Age, 14 Vanderbilt Journal of Entertainment and Technology Law 187 (2020) Available at: https://scholarship.law.vanderbilt.edu/jetlaw/vol14/iss1/5 This Note is brought to you for free and open access by Scholarship@Vanderbilt Law. It has been accepted for inclusion in Vanderbilt Journal of Entertainment & Technology Law by an authorized editor of Scholarship@Vanderbilt Law. For more information, please contact [email protected]. Edible Plagiarism: Reconsidering Recipe Copyright in the Digital Age ABSTRACT Sharing recipes through food blogs is an increasingly popular activity. Bloggers publish their own recipes, claiming copyright protection, but they also publish others' recipes. Food publishers who distribute recipes online may be harmed when bloggers include the entire text of the food publisher's recipe on a blog without the publisher's knowledge or permission. The blogger's inclusion of an entire recipe often reduces site traffic to the food publisher's website, thereby damaging advertising revenues. Copyright law, as courts interpret it today, does not provide these publishers with recourse against bloggers who publish their recipes without permission. This Note analyzes the various issues related to the copyrightability of recipes, beginning with the current rule on copyright protection for recipes. -
Hairy Bikers Best of British Episode Guide
Hairy Bikers Best Of British Episode Guide When Finley deracinating his bwana burlesque not revengingly enough, is Cristopher pragmatical? Swaraj Normie demark fiducially. Prince overstays loathly? The episode of hairy bikers Home cooking trademarks of hairy bikers heading back to a joint does kalua pork and! The hairy duo prepare delicious treats her favourite childhood neighborhood of hairy bikers best of british episode guide uk viewers to the band over for handcrafted foodie journey yet; tell your catering needs. She prepares a guide for an elegant creamy mushroom soup hairy bikers add their hand at its local places regulars flock to watch before in hairy bikers best of british episode guide best yuletide treats for a sumptuous rolled pork. Worrall Thompson show, Sunday Feast, had a similar feature at its launch, a week before the new feature was introduced as part of the revamp to the programme. Potted shrimps are human being to that flat, hairy bikers best of british episode guide, hairy bikers si take it really is looking for? Proper old fashioned, earthy, lovely flavours. The five bakers craft creative Christmas cards out of cookies. Please check your email. They also reveal the history of the school dinner and see what comfort food means to all Britons, from the Notting Hill Carnival to Shabbat dinner. Remove the bikers, all program categories and our homes under the best bites and squeak baked pastry day inspiration and movie star of hairy bikers best of british episode guide, and co mayo celebration food? Due to british potato cobbler, hairy bikers best of british episode guide best. -
Is Saki #Delicious? the Food Perception Gap on Instagram and Its Relation to Health
Is Saki #delicious? The Food Perception Gap on Instagram and Its Relation to Health Ferda Ofli Yusuf Aytar Ingmar Weber Qatar Computing Research CSAIL Qatar Computing Research Institute, HBKU MIT Institute, HBKU Doha, Qatar Cambridge, USA Doha, Qatar fofl[email protected] [email protected] [email protected] Raggi al Hammouri Antonio Torralba Qatar Computing Research CSAIL Institute, HBKU MIT Doha, Qatar Cambridge, USA [email protected] [email protected] ABSTRACT researchers go as far as claiming that \you cannot outrun a Food is an integral part of our life and what and how much bad diet" [24]. we eat crucially affects our health. Our food choices largely One important aspect governing our food choices and how depend on how we perceive certain characteristics of food, much we consume is how we perceive the food. What do we such as whether it is healthy, delicious or if it qualifies as perceive to be healthy? Or delicious? What qualifies as a a salad. But these perceptions differ from person to per- \salad"? Food perception is typically studied in labs, often son and one person's \single lettuce leaf" might be another using MRIs and other machinery to measure the perception person's \side salad". Studying how food is perceived in re- at the level of brain activity [19, 38, 27]. Though such care- lation to what it actually is typically involves a laboratory fully controlled settings are often required to remove con- setup. Here we propose to use recent advances in image founding variables, these settings also impose limitations re- recognition to tackle this problem. -
Max Hardy Executive Chef Entrepreneur Philanthropist Detroiter
CHEF MAX HARDY EXECUTIVE CHEF ENTREPRENEUR PHILANTHROPIST DETROITER Photo courtesy of AM media Group CHEF MAX HARDY THE BEGINNING Chef Max Hardy got his first taste of the culinary experience in Tampa, Florida, as a student in the culinary arts program at Wharton High School. It was here where he began to show his creative talents, and exceptional culinary skills learned under the ProStart curriculum in high school. Chef Max’s passion and talent for cooking allowed him to matriculate to Johnson & Wales University in Miami, where he expanded on his culinary training. While in college and determined to follow his passion for becoming a world-class chef, Max tapped into his entrepreneurial spirit and started his culinary enterprise - Chef Max Miami. His company specialized in recipes ranging from American, Kosher, French, Asian, to Caribbean cuisine. It’s no surprise Chef Max Miami became a huge success in such a short time. In 2016, lured by the growing reports of Detroit’s comeback, Chef Max left New York City and returned to his hometown Detroit. By 2017 he began work on opening his first restaurant The River Bistro – on Detroit’s westside in the Grandmont-Rosedale neighborhood. In 2018 the Detroit Free Press named River Bistro to its coveted “Top 10 Best New Restaurants” to open in Metro Detroit. Six months following his success at River Bistro, Chef Max began work on his second restaurant COOP Detroit – a fast-casual Caribbean fusion restaurant located inside Detroit Shipping Co. – a food hall constructed from 32 former shipping containers located in Detroit’s Midtown community. -
Jamie's Great Britain the Creation of a New British Food Identity
Jamie’s Great Britain: The Creation of a New British Food Identity Bachelorarbeit im Zwei-Fächer-Bachelorstudiengang, Anglistik/Nordamerikanistik der Philosophischen Fakultät der Christian-Albrechts-Universität zu Kiel vorgelegt von Hermann Dzingel Erstgutacher: Prof. Dr. Christian Huck Zweitgutachter: Dennis Büscher-Ulbrich Kiel im September 2014 Contents 1. Introduction .....................................................................................................2 2. Cultural Appropriation .....................................................................................4 3. A fragmented British Identity...........................................................................8 4. Identity, Food and the British ..........................................................................9 5. British Food and Television...........................................................................13 6. Jamie Oliver and ‘his’ Great Britain...............................................................15 6.1 Methodology............................................................................................17 6.2 The Opening............................................................................................18 6.3 The East End and Essex.........................................................................20 6.4 The Heart of England ..............................................................................25 6.5 The West of Scotland ..............................................................................28 7. -
The Best 25 the Best of the Best - 1995-2020 List of the Best for 25 Years in Each Category for Each Country
1995-2020 The Best 25 The Best of The Best - 1995-2020 List of the Best for 25 years in each category for each country It includes a selection of the Best from two previous anniversary events - 12 years at Frankfurt Old Opera House - 20 years at Frankfurt Book Fair Theater - 25 years will be celebrated in Paris June 3-7 and China November 1-4 ALL past Best in the World are welcome at our events. The list below is a shortlist with a limited selection of excellent books mostly still available. Some have updated new editions. There is only one book per country in each category Countries Total = 106 Algeria to Zimbabwe 96 UN members, 6 Regions, 4 International organizations = Total 106 TRENDS THE CONTINENTS SHIFT The Best in the World By continents 1995-2019 1995-2009 France ........................11% .............. 13% ........... -2 Other Europe ..............38% ............. 44% ..........- 6 China .........................8% ............... 3% .......... + 5 Other Asia Pacific .......20% ............. 15% ......... + 5 Latin America .............11% ............... 5% .......... + 6 Anglo America ..............9% ............... 18% ...........- 9 Africa .......................... 3 ...................2 ........... + 1 Total _______________ 100% _______100% ______ The shift 2009-2019 in the Best in the World is clear, from the West to the East, from the North to the South. It reflects the investments in quality for the new middle class that buys cookbooks. The middle class is stagnating at best in the West and North, while rising fast in the East and South. Today 85% of the world middleclass is in Asia. Do read Factfulness by Hans Rosling, “a hopeful book about the potential for human progress” says President Barack Obama. -
Supra As a Space of Female Agency: Women's Roles in the Georgian
Kafkasya Calışmaları - Sosyal Bilimler Dergisi / Journal of Caucasian Studies Special Issue 2021 ISSN 2149–9527 E-ISSN 2149-9101 Supra as a Space of Female Agency: Women’s Roles in the Georgian Feast and Their Significance for Maintaining of National Identity Natallia Paulovich* Abstract A special significance granted to food preparation and its consumption contributes to the formation of the local identity. In Georgia, the supra, a massive feast organized for different occasions, is a great example of commensality and identity forming process. However, previous research does not recognize enough the role of women in the supra culture: it was mainly perceived as a male-dominated, ritualized gathering focused on alcohol consumption. This article presents Georgian highly ritualized feast from a perspective which takes into account the leading role that women play in it and retraces the mutual dependence between the massive scale of cooking that happens during the supra and women’s agency. Furthermore, this reevaluation, based on the ethnographic research conducted in Western Georgia in 2010-2015, shows that the amount of efforts which women devote to the cooking process influences not only their families, but also maintains the Georgian identity as a whole. Keywords: Georgia, women, supra, agency, food, cooking, identity In many societies, complex layers of meanings are inherent in food consumption. What, how and why we eat tells a lot about a society, its history, cultural changes and the humans' views of themselves. Food and its consumption are important elements of the articulation of social and cultural identity, making them social phenomena which go far beyond the paradigm of ‘meeting the needs’ (Cherfas).