Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Rachel E. Black"'
Autor:
Rachel E. Black
Works of Distinction, LDEI M.F.K. Fisher Prize for Excellence in Culinary Media Content, 2022 A rare woman's-eye-view of working in the professional French kitchen Though women enter France's culinary professions at higher rates than ever, men still
Autor:
Rachel E. Black
Publikováno v:
Food in Memory and Imagination. :135-148
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bab0ac6c729d6bc0de118ae813e41c59
https://doi.org/10.5040/9781350096189.ch-010
https://doi.org/10.5040/9781350096189.ch-010
Publikováno v:
The Journal of Emergency Medicine. 61:e155-e159
Background Absence status epilepticus (ASE) is a form of generalized nonconvulsive status epilepticus. ASE is characterized by impairment in consciousness, which can vary widely, making the diagnosis more difficult. The typical patient with ASE will
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d85bba32507a84e409950bed0d51393e
https://doi.org/10.1016/j.jemermed.2021.07.004
https://doi.org/10.1016/j.jemermed.2021.07.004
Autor:
Rachel E. Black
Publikováno v:
Research Methods for Anthropological Studies of Food and Nutrition ISBN: 9781785333644
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56b0e02f5db63a5646f47c5dc413619f
https://doi.org/10.1515/9781785333644-042
https://doi.org/10.1515/9781785333644-042
Autor:
Rachel E. Black
Publikováno v:
Wine and The Gift ISBN: 9781003038986
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55d685261f20a76216a4b42414a5aa84
https://doi.org/10.4324/9781003038986-12
https://doi.org/10.4324/9781003038986-12
Autor:
Rachel E. Black
Publikováno v:
The Cultural Politics of Food, Taste, and Identity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d734144a12c7acd18209d119b431d50
https://doi.org/10.5040/9781350162754.0012
https://doi.org/10.5040/9781350162754.0012
Autor:
Rachel E. Black
This chapter looks at the gendered division of labor in the bouchon, a typical Lyonnais restaurant, while investigating how women’s cooking lends legitimacy and authenticity to these historic establishments. Bouchon food is considered cuisine des m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4328e63ff39d607f4bbd17f3ce0ca88
https://doi.org/10.5622/illinois/9780252044007.003.0003
https://doi.org/10.5622/illinois/9780252044007.003.0003
Autor:
Rachel E. Black
This chapter looks the gendered organizational structures of the French restaurant kitchen and at women who have dared to change the gendered ways of doing in these professional spaces. It begins by considering the term cheffe, the debate in the Acad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd51a11f07952a885c4b1bcb158a2658
https://doi.org/10.5622/illinois/9780252044007.003.0006
https://doi.org/10.5622/illinois/9780252044007.003.0006
Autor:
Rachel E. Black
This chapter investigates the inherent gender biases in culinary schools and apprenticeship through the author’s personal experiences and that of the winners of the Eugénie Brazier Fellowship. This chapter looks at these young women’s motivation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa5ec978648b7bd2eb77bbd8f4beaa9f
https://doi.org/10.5622/illinois/9780252044007.003.0004
https://doi.org/10.5622/illinois/9780252044007.003.0004
Autor:
Rachel E. Black
and Keywords to be supplied.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3b82dcd8a4b590d69687b10011c9568
https://doi.org/10.5622/illinois/9780252044007.003.0001
https://doi.org/10.5622/illinois/9780252044007.003.0001