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There are 36380 results for: content related to: Fictional Displacements: Stewart Culin's Heaven and Earth

  1. Stewart Culin and the Debate over Trans-Pacific Migration

    Journal for the Theory of Social Behaviour

    Volume 9, Issue 1, March 1979, Pages: 91–115, STANFORD M. LYMAN

    Version of Record online : 1 JUL 2007, DOI: 10.1111/j.1468-5914.1979.tb00416.x

  2. Culinary tourism strategic development: an Asia-Pacific perspective

    International Journal of Tourism Research

    Volume 14, Issue 1, January/February 2012, Pages: 40–55, Jeou-Shyan Horng and Chen-Tsang (Simon) Tsai

    Version of Record online : 9 FEB 2011, DOI: 10.1002/jtr.834

  3. "Vitalizing the Things of the Past": Museum Representations of Native North American Art in the 1990s

    Museum Anthropology

    Volume 16, Issue 1, February 1992, Pages: 29–43, Professor Janet Catherine Berlo and Associate Professor Ruth B. Phillips

    Version of Record online : 8 JAN 2008, DOI: 10.1525/mua.1992.16.1.29

  4. Culinary culture and globalization. An analysis of British and German Michelin-starred restaurants

    The British Journal of Sociology

    Volume 62, Issue 4, December 2011, Pages: 696–717, Christel Lane

    Version of Record online : 12 DEC 2011, DOI: 10.1111/j.1468-4446.2011.01387.x

  5. Objects of Myth and Memory: American Indian Art at the Brooklyn Museum. Diana Fane: Objects of Myth and Memory: American Indian Art at the Brooklyn Museum. A catalog of the exhibition by Diana Fane, Ira Jacknis, and List M. Breen.

    American Anthropologist

    Volume 94, Issue 3, September 1992, Pages: 775–777, Dolores Root

    Version of Record online : 28 OCT 2009, DOI: 10.1525/aa.1992.94.3.02a00860

  6. Widening the gene pool of cultivated lentils through introgression of alien chromatin from wild Lens subspecies

    Plant Breeding

    Volume 126, Issue 1, February 2007, Pages: 58–61, D. Gupta and S. K. Sharma

    Version of Record online : 2 FEB 2007, DOI: 10.1111/j.1439-0523.2007.01318.x

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    Twenty-fourth Annual Report of the Bureau of American Ethnology to the Secretary of the Smithsonian Institution, 1902–1903. By W. H. Holmes, Chief

    American Anthropologist

    Volume 9, Issue 3, July-September 1907, Pages: 608–614, Alexander F. Chamberlain

    Version of Record online : 28 OCT 2009, DOI: 10.1525/aa.1907.9.3.02a00190

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    A Quantitative Assessment of the Research Chefs Association Core Competencies for the Practicing Culinologist

    Journal of Food Science Education

    Volume 9, Issue 1, January 2010, Pages: 11–18, Rachel L. Bissett, Michael S.H. Cheng and Robert G. Brannan

    Version of Record online : 21 DEC 2009, DOI: 10.1111/j.1541-4329.2009.00086.x

  9. Developing a Model for an Innovative Culinary Competency Curriculum and Examining Its Effects on Students' Performance

    The Journal of Creative Behavior

    Volume 50, Issue 3, September 2016, Pages: 193–202, Meng-Lei I-Chen Monica Hu, Jeou-Shyan Horng and Chih-Ching Teng

    Version of Record online : 17 FEB 2016, DOI: 10.1002/jocb.139

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    BRIEFING PAPER: Culinary oils and their health effects

    Nutrition Bulletin

    Volume 34, Issue 1, March 2009, Pages: 4–47, R. Foster, C.S. Williamson and J. Lunn

    Version of Record online : 10 FEB 2009, DOI: 10.1111/j.1467-3010.2008.01738.x

  11. Theorizing the Cultural Importance of Play: Anthropological Approaches to Sports and Recreation of Japan

    A Companion to the Anthropology of Japan

    Jennifer Robertson, Pages: 279–296, 2007

    Published Online : 29 NOV 2007, DOI: 10.1002/9780470996966.ch18

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    American Anthropologist

    Volume 1, Issue 2, April 1899, Pages: 201–247, STEWART CULIN

    Version of Record online : 28 OCT 2009, DOI: 10.1525/aa.1899.1.2.02a00010

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    Interaction of iodinated vinculin, metavinculin and α-actinin with cytoskeletal proteins

    FEBS Letters

    Volume 220, Issue 2, August 17, 1987, Pages: 291–294, A.M. Belkin and V.E. Koteliansky

    Version of Record online : 19 OCT 2001, DOI: 10.1016/0014-5793(87)80832-3

  14. To Make a Revolutionary Cuisine: Gender and Politics in French Kitchens, 1789–1815

    Gender & History

    Volume 23, Issue 2, August 2011, Pages: 301–320, Jennifer J. Davis

    Version of Record online : 22 JUL 2011, DOI: 10.1111/j.1468-0424.2011.01640.x

  15. Nutraceuticals and Antioxidant Activity of Prepared for Consumption Commercial Mushrooms Agaricus bisporus and Pleurotus ostreatus

    Journal of Food Quality

    Volume 38, Issue 2, April 2015, Pages: 111–122, Grażyna Jaworska, Krystyna Pogoń, Emilia Bernaś and Aleksandra Duda-Chodak

    Version of Record online : 6 MAR 2015, DOI: 10.1111/jfq.12132

  16. Kitchen Stories: Patterns of Recognition in Contemporary High Cuisine

    Sociological Forum

    Volume 22, Issue 1, March 2007, Pages: 77–101, Vanina Leschziner

    Version of Record online : 14 FEB 2007, DOI: 10.1111/j.1573-7861.2006.00005.x

  17. Appropriateness of culinary preparations of potato (Solanum tuberosum L.) varieties and relation to sensory and physicochemical properties

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 3, February 2011, Pages: 412–420, Helene F Seefeldt, Erik Tønning, Lars Wiking and Anette K Thybo

    Version of Record online : 3 DEC 2010, DOI: 10.1002/jsfa.4200

  18. The use of two-dimensional gel electrophoresis in studies on the role of cytoskeletal plaque proteins as tumor suppressors


    Volume 17, Issue 11, 1996, Pages: 1752–1763, Dr. Avri Ben-Ze'ev

    Version of Record online : 14 APR 2005, DOI: 10.1002/elps.1150171113

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    American Anthropologist

    Volume 5, Issue 1, January-March 1903, Pages: 178–192,

    Version of Record online : 28 OCT 2009, DOI: 10.1525/aa.1903.5.1.02a00190

  20. The Globalization of Mexican Cuisine

    History Compass

    Volume 6, Issue 2, March 2008, Pages: 529–551, Jeffrey Pilcher

    Version of Record online : 27 FEB 2008, DOI: 10.1111/j.1478-0542.2007.00509.x