Erica J Peters

Datos Biográficos

ID3680185
NOMBREErica J Peters
NOMBRESErica J
APELLIDOPeters
FIRMAPETERS E J
AFILIACIONESNHS Greater Glasgow and Clyde
VERIFICADONo
TOTAL DE OBRAS15
TOTAL DE CITAS7
TOTAL COMO AUTOR16
TOTAL COMO EDITOR0
PRIMER AÑO DE PUBLICACIÓN2004
AÑO MÁS RECIENTE DE PUBLICACIÓN2024
ÍNDICE H2

  • Impact of the Covid-19 Pandemic on HIV Test Uptake Among People Who Inject Drugs in the Context of an HIV Outbreak

    Open AccessKirsten M A Trayner, Alan Yeung et al.ARTICLEAIDS and Behavior2024

    Glasgow, Scotland's largest city, has been experiencing an HIV outbreak among people who inject drugs (PWID) since 2015. A key focus of the public health response has been to increase HIV testing among those at risk of infection. Our aim was to assess the impact of COVID-19 on HIV testing among PWID in Glasgow. HIV test uptake in the last 12 months was quantified among: (1) PWID recruited in six Needle Exchange Surveillance Initiative (NESI) surv…

  • Evaluation of the scale-up of HIV testing among people who inject drugs in Scotland in the context of an ongoing HIV outbreak

    Open AccessKirsten M A Trayner, Norah E Palmateer et al.ARTICLEInternational Journal of Drug…2021

  • Balut

    Erica J PetersARTICLEFood Culture & Society2020

    Balut: fertilized eggs and the making of culinary capital in the Filipino Diaspora." Food, Culture & Society, 25(3), pp. 620–621

  • Teaching Food History

    Beth Forrest, Erica J Peters et al.ARTICLEGlobal Food History2017Referencias: 3

    This roundtable discussion examines pedagogical practices in the emerging field of food history. Participants shared their experiences in a wide variety of different institutional settings and considered the differences between a food history classroom and more traditional history courses. Topics included how best to teach the history of taste, chronological and temporal scales of analysis, and issues of social justice. Discussants also problemat…

  • Cooking Cultures

    Open AccessIshita Banerjee‐dube, Duncan Brown et al.BOOKCooking Cultures2016

    This volume offers a study of food, cooking and cuisine in different societies and cultures over different periods of time. It highlights the intimate connections of food, identity, gender, power, personhood and national culture, and also the intricate combination of ingredients, ideas, ideologies and imagination that go into the representation of food and cuisine. Tracking such blends in different societies and continents developed from trans-cu…

  • Cooking Cultures

    Ishita Banerjee‐dube, Duncan Brown et al.BOOKCooking Cultures2016

  • Le « socialisme réel » à l'épreuve du genre

    Isabelle Brouard Arends, Ionela Băluţă et al.OTHERClio2015

    Depuis la chute du mur de Berlin, on a un peu oublié comment vivaient les femmes et les hommes dans les pays dirigés par des partis communistes et communément appelés du « socialisme réel ». Ce numéro, qui offre des contributions sur l’URSS, la Mongolie, divers États d’Europe de l’Est après 1945, la Chine et Cuba, tente de répondre à deux questions : comment et jusqu’où le socialisme, porteur d’une utopie égalitaire, a-t-il modifié les rapports d…

  • Marie-Paule Ha

    Erica J PetersARTICLEClio2015

    Dans son nouveau livre, Marie-Paule Ha bouleverse les idées reçues sur le rôle des Françaises dans les colonies.Se concentrant sur l'Indochine, Ha affirme que les femmes françaises n'ont pas tracé une ligne de démarcation stricte entre les colonisateurs et les colonisés.Elles ont bien plutôt inventé des façons diverses de vivre aux colonies, en fonction de leur position sociale, de leur privilèges de « race » et de leur accès à l'administration c…

  • Cosmopolitan Cuisine. Chinese and French restaurants in Saigon and San Francisco, 1850‐1910

    Erica J PetersARTICLEEthnologie française2014Referencias: 2

    À la fin du XIX e et au début du XX e siècles, les restaurants français et les restaurants chinois à Saigon comme à San Francisco attiraient des clientèles très variées. Cet article étudie leurs traits communs et leurs différences. A Saigon, les restaurants chinois firent appel à une clientèle plurielle, tandis que les restaurants français préféraient des convives exclusivement français. La renommée internationale de San Francisco en ce qui conce…

  • Cosmopolitan Cuisine. Chinese and French Restaurants in Saigon and San Francisco, 1850-1910

    Erica J PetersARTICLEEthnologie française2014Citada por: 1Referencias: 2

    À la fin du XIX e et au début du XX e siècles, les restaurants français et les restaurants chinois à Saigon comme à San Francisco attiraient des clientèles très variées. Cet article étudie leurs traits communs et leurs différences. A Saigon, les restaurants chinois firent appel à une clientèle plurielle, tandis que les restaurants français préféraient des convives exclusivement français. La renommée internationale de San Francisco en ce qui conce…

  • Appetites and aspirations in Vietnam

    Erica J PetersBOOKAppetites and aspirations in…2012

    Introduction Prologue: Hunger and Revolution Chapter 1. Vietnamese Culinary Imperialism Chapter 2. Culinary Diversity in the Colonial Countryside Chapter 3. Cooking up Monopolies Chapter 4. Fighting Back: The Factory Alcohol Boycott Chapter 5. Chinese Cuisine, Commerce, and Contamination Chapter 6. Imported Foods, Imperial Foods Chapter 7. Conspicuous Consumption Epilogue Notes Glossary Selected Bibliography and Sources Index

  • Appetites and Aspirations in Vietnam

    Erica J PetersBOOKAppetites and Aspirations in…2011

    In Vietnam during the long nineteenth century from the Tây Son rebellion to the 1920s, individuals negotiated changing interpretations of their culinary choices by their families, neighbors, and governments. What people ate reflected not just who they were, but also who they wanted to be. Appetites and Aspirations in Vietnam starts with the spread of Vietnamese imperial control from south to north, marking the earliest efforts to create a common …

  • Defusing Phở

    Erica J PetersARTICLEContemporary French and…2010Referencias: 1

  • F ood C ulture in S outheast A sia by Penny Van Esterik

    Erica J PetersARTICLEFood Culture & Society2010

  • Resistance, Rivalries, and Restaurants

    Erica J PetersARTICLEJournal of Vietnamese Studies2007Citada por: 2Referencias: 3

    To complicate the well-researched story of the activities of colonial emigréés in France, this article focuses on the role of less visible groups. Despite rhetoric about intellectuals fusing with the people, there was no enduring Vietnamese student-worker alliance in interwar France. Workers formed their own organizations, notably the Association des Cuisiniers Indochinois and the Association Amicale des Indochinois (Travailleurs Manuels). Carefu…

  • Taste, Taxes, and Technologies

    Erica J PetersARTICLEFrench Historical Studies2004Citada por: 4Referencias: 13

    Research Article| August 01 2004 Taste, Taxes, and Technologies: Industrializing Rice Alcohol in Northern Vietnam, 1902-1913 Erica J. Peters Erica J. Peters Search for other works by this author on: This Site Google French Historical Studies (2004) 27 (3): 569–600. https://doi.org/10.1215/00161071-27-3-569 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email…