Joel Dickau
Biographic Data
| ID | 1633862 |
|---|---|
| NAME | Joel Dickau |
| GIVEN NAMES | Joel |
| FAMILY NAME | Dickau |
| SIGNATURE | DICKAU J |
| AFFILIATIONS | University of Toronto |
| VERIFIED | No |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 4 |
| WORKS AS AUTHOR | 4 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2017 |
| LATEST PUBLICATION YEAR | 2021 |
| H-INDEX | 1 |
If you wanted garlic, you had to go to Kensington
This essay examines how culinary infrastructure encouraged and impeded immigrant entrepreneurship in provisioning Toronto before Canada adopted an official policy of multiculturalism in the 1970s. Culinary infrastructure refers broadly to facilities and technologies – both physical and knowledge-based – that undergird food systems. The Anglo-dominated infrastructural hub of the St. Lawrence market provided the central food retailing space during …
Bad to chew
In the 1960s, corporate funded sensory science radically advanced knowledge about the food texture preferences of American consumers. Most research was geared to knowing what was best to chew, but one influential sensory laboratory at General Foods Corporation made provisional statements about what they believed was generally regarded as “bad to chew.” These haptic discards have since been refashioned by mostly white, mostly male American foodie …
Inventing Texture
In the 1960s, food scientists turned their attention to the problem of texture, asking how it could be defined as a discrete sensory property of food, measured with instruments, and made useful for industrial manufacturers. In the ensuing decade researchers in North America, Japan, and elsewhere proposed answers to these questions in specialized trade journals, where they crafted sophisticated mathematics, described measuring apparatuses and prot…
Digestion beyond the body
Bad to chew
In the 1960s, corporate funded sensory science radically advanced knowledge about the food texture preferences of American consumers. Most research was geared to knowing what was best to chew, but one influential sensory laboratory at General Foods Corporation made provisional statements about what they believed was generally regarded as “bad to chew.” These haptic discards have since been refashioned by mostly white, mostly male American foodie …
If you wanted garlic, you had to go to Kensington
This essay examines how culinary infrastructure encouraged and impeded immigrant entrepreneurship in provisioning Toronto before Canada adopted an official policy of multiculturalism in the 1970s. Culinary infrastructure refers broadly to facilities and technologies – both physical and knowledge-based – that undergird food systems. The Anglo-dominated infrastructural hub of the St. Lawrence market provided the central food retailing space during …
Inventing Texture
In the 1960s, food scientists turned their attention to the problem of texture, asking how it could be defined as a discrete sensory property of food, measured with instruments, and made useful for industrial manufacturers. In the ensuing decade researchers in North America, Japan, and elsewhere proposed answers to these questions in specialized trade journals, where they crafted sophisticated mathematics, described measuring apparatuses and prot…
Inventing Texture
In the 1960s, food scientists turned their attention to the problem of texture, asking how it could be defined as a discrete sensory property of food, measured with instruments, and made useful for industrial manufacturers. In the ensuing decade researchers in North America, Japan, and elsewhere proposed answers to these questions in specialized trade journals, where they crafted sophisticated mathematics, described measuring apparatuses and prot…
Digestion beyond the body
Bad to chew
In the 1960s, corporate funded sensory science radically advanced knowledge about the food texture preferences of American consumers. Most research was geared to knowing what was best to chew, but one influential sensory laboratory at General Foods Corporation made provisional statements about what they believed was generally regarded as “bad to chew.” These haptic discards have since been refashioned by mostly white, mostly male American foodie …
If you wanted garlic, you had to go to Kensington
This essay examines how culinary infrastructure encouraged and impeded immigrant entrepreneurship in provisioning Toronto before Canada adopted an official policy of multiculturalism in the 1970s. Culinary infrastructure refers broadly to facilities and technologies – both physical and knowledge-based – that undergird food systems. The Anglo-dominated infrastructural hub of the St. Lawrence market provided the central food retailing space during …
Culinary Culture and Tourism (2 works) · Law (2 works) · Law (2 works) · Political science (2 works) · Sociology (2 works) · Aesthetics (1 work) · Anthropology (1 work) · Art (1 work) · Artificial Intelligence (1 work) · Biochemical Analysis and Sensing Techniques (1 work)