Amy Trubek
Biographic Data
| ID | 357623 |
|---|---|
| NAME | Amy Trubek |
| GIVEN NAMES | Amy |
| FAMILY NAME | Trubek |
| SIGNATURE | TRUBEK A |
| AFFILIATIONS | University of Vermont |
| VERIFIED | No |
| TOTAL WORKS | 24 |
| TOTAL CITATIONS | 65 |
| WORKS AS AUTHOR | 24 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2000 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 4 |
A serious games methodology to test solutions for regional food systems inequities
How do we test solutions for greater social sustainability in food systems when those alternatives do not yet exist? How do we create solutions that account for the entire food system? This paper presents an innovative research method, the serious game, and its application for researching propositions that are systems-wide, integrating consumer equity and viable small farming in the Northeastern United States. It is presented as an example for ot…
Cooking behaviours after Diabetes Prevention Program (DPP) participation among DPP participants in Baltimore, MD
Objective: The Diabetes Prevention Program (DPP) is a widely implemented 12-month behavioural weight loss programme for individuals with prediabetes. The DPP covers nutrition but does not explicitly incorporate cooking skills education. The objective of the current study is to describe food and cooking skills (FACS) and strategies of recent DPP participants. Design: Photo-elicitation in-depth interviews were conducted from June to August, 2021. S…
Why I Am Mad about the Ducks
To begin, let me make some clarifying statements. This essay is not really about the ducks. I never met any ducks—let’s say walking along the side of the road nor amidst a hiking trail nor down by the river—who in turn inspired such strong emotions. The ducks that I refer to in this essay were, honestly, pieces of said ducks, after they had been killed and plucked and broken into parts: breasts, legs, wings (and bones and fat) and were sourced fr…
Sociability, Farmers' Markets, and Covid-19
Research Article| August 01 2020 Sociability, Farmers' Markets, and COVID-19 Amy B. Trubek Amy B. Trubek Amy B. Trubek is Professor at the University of Vermont and a member of the editorial collective of Gastronomica: The Journal for Food Studies. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2020) 20 (3): 104–105. https://doi.org/10.1525/gfc.2020.20.3.104 Views Icon Views Article contents Figures & tabl…
Not yet at the table
This review of agroecology’s current work on culture and food traditions—a principle of the field and one of the FAO’s 10 Elements of Agroecology—reveals two things. First, although culture and tradition are frequently mentioned in passing, there is little published literature detailing how they intersect with agroecology. Second, mentions of tradition and culture in this corpus reveal scholarly assumptions that practicing agroecology or food sov…
Contesting Terroir
The Taste of Place
How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark…
Get real
Empowered to cook
The Future of Food Studies
The use of food as a core mode of exploring and explaining the world has expanded remarkably quickly in the past ten years, with food studies programming in particular gaining ground in institutional learning arrangements during the last three. Establishing a new field and creating relevant educational programming carries its associated struggles, practicalities and initial successes. To this end, this report highlights five of the most pressing …
Cheese Stories
Vermont artisan cheese increasingly travels long distances to consumers. In these elongated supply chains highly specialized retail professionals known as cheesemongers occupy a pivotal position between consumers and producers. Ethnographic research among cheesemongers in different professional settings reveals the importance of shortening the distance between producer and consumer. We found that cheesemongers’ practice of telling specialized nar…
A little information excites us.” Consumer sensory experience of Vermont artisan cheese as active practice
You can know your school and feed it too
Looking at Cooking
Terroir
Most people who love France seem to love it because during a visit they ate something better than they have ever eaten before. Maybe it was the dessert sorbet on the prix-fixe menu or the banal ste
État des systèmes de labellisation en Europe, au Vermont et au Québec
Cet article consiste en un bref examen de l’établissement des types de labellisation en Europe, au Vermont et au Québec, qui sont respectivement l’État et la Province les plus avancés aux États-Unis et au Canada en ce qui concerne la mise en application d’une telle législation. L’analyse de ces trois régions permet à la fois de dresser le bilan des différentes situations nationales et de mieux comprendre les divers motifs et sensibilités qui expl…
Conclusion et perspectives
La conclusion examine, en faisant la synthèse des divers articles de cette publication, les conditions spécifiques de production et de commercialisation des fromages, des raisins et du vin et du sirop d'érable tout particulièrement au Vermont et au Québec. Chaque catégorie de produits soulève des enjeux différenciés quant aux notions de localité, terroirs et circuits de commercialisation. Toutefois l'obstacle majeur réside surtout dans une vérita…
Conclusion
Maple Syrup
This short essay explores the differences between the maple syrups of Vermont and Quebec in terms of production, processing, and quality control
Terroir Products in North America
This introduction seeks to analyze the French concept of terroir and its possible applications in North America. By focusing on Quebec and Vermont, respectively the most advanced Canadian province and American state in terms of defining and regulating terroir, it outlines the primary challenges in developing government certifications for terroir and explores ways in which the practical and legal considerations associated with such certifications …
Cooking as Pedagogy
Creating the taste of place in the United States
Eating out
Food and Love
Food and Love:. CulturaJ History of East and West. Jack Goody. New York: Verso, 1998. 305 pp
Creating the taste of place in the United States
Empowered to cook
Terroir
Most people who love France seem to love it because during a visit they ate something better than they have ever eaten before. Maybe it was the dessert sorbet on the prix-fixe menu or the banal ste
The Future of Food Studies
The use of food as a core mode of exploring and explaining the world has expanded remarkably quickly in the past ten years, with food studies programming in particular gaining ground in institutional learning arrangements during the last three. Establishing a new field and creating relevant educational programming carries its associated struggles, practicalities and initial successes. To this end, this report highlights five of the most pressing …
A little information excites us.” Consumer sensory experience of Vermont artisan cheese as active practice
You can know your school and feed it too
Looking at Cooking
Eating out
A serious games methodology to test solutions for regional food systems inequities
How do we test solutions for greater social sustainability in food systems when those alternatives do not yet exist? How do we create solutions that account for the entire food system? This paper presents an innovative research method, the serious game, and its application for researching propositions that are systems-wide, integrating consumer equity and viable small farming in the Northeastern United States. It is presented as an example for ot…
Food and Love
Food and Love:. CulturaJ History of East and West. Jack Goody. New York: Verso, 1998. 305 pp
Eating out
Creating the taste of place in the United States
Cooking as Pedagogy
Terroir
Most people who love France seem to love it because during a visit they ate something better than they have ever eaten before. Maybe it was the dessert sorbet on the prix-fixe menu or the banal ste
État des systèmes de labellisation en Europe, au Vermont et au Québec
Cet article consiste en un bref examen de l’établissement des types de labellisation en Europe, au Vermont et au Québec, qui sont respectivement l’État et la Province les plus avancés aux États-Unis et au Canada en ce qui concerne la mise en application d’une telle législation. L’analyse de ces trois régions permet à la fois de dresser le bilan des différentes situations nationales et de mieux comprendre les divers motifs et sensibilités qui expl…
Conclusion et perspectives
La conclusion examine, en faisant la synthèse des divers articles de cette publication, les conditions spécifiques de production et de commercialisation des fromages, des raisins et du vin et du sirop d'érable tout particulièrement au Vermont et au Québec. Chaque catégorie de produits soulève des enjeux différenciés quant aux notions de localité, terroirs et circuits de commercialisation. Toutefois l'obstacle majeur réside surtout dans une vérita…
Conclusion
Maple Syrup
This short essay explores the differences between the maple syrups of Vermont and Quebec in terms of production, processing, and quality control
Terroir Products in North America
This introduction seeks to analyze the French concept of terroir and its possible applications in North America. By focusing on Quebec and Vermont, respectively the most advanced Canadian province and American state in terms of defining and regulating terroir, it outlines the primary challenges in developing government certifications for terroir and explores ways in which the practical and legal considerations associated with such certifications …
You can know your school and feed it too
Looking at Cooking
A little information excites us.” Consumer sensory experience of Vermont artisan cheese as active practice
The Future of Food Studies
The use of food as a core mode of exploring and explaining the world has expanded remarkably quickly in the past ten years, with food studies programming in particular gaining ground in institutional learning arrangements during the last three. Establishing a new field and creating relevant educational programming carries its associated struggles, practicalities and initial successes. To this end, this report highlights five of the most pressing …
Cheese Stories
Vermont artisan cheese increasingly travels long distances to consumers. In these elongated supply chains highly specialized retail professionals known as cheesemongers occupy a pivotal position between consumers and producers. Ethnographic research among cheesemongers in different professional settings reveals the importance of shortening the distance between producer and consumer. We found that cheesemongers’ practice of telling specialized nar…
Get real
Empowered to cook
The Taste of Place
How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark…
Sociability, Farmers' Markets, and Covid-19
Research Article| August 01 2020 Sociability, Farmers' Markets, and COVID-19 Amy B. Trubek Amy B. Trubek Amy B. Trubek is Professor at the University of Vermont and a member of the editorial collective of Gastronomica: The Journal for Food Studies. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2020) 20 (3): 104–105. https://doi.org/10.1525/gfc.2020.20.3.104 Views Icon Views Article contents Figures & tabl…
Not yet at the table
This review of agroecology’s current work on culture and food traditions—a principle of the field and one of the FAO’s 10 Elements of Agroecology—reveals two things. First, although culture and tradition are frequently mentioned in passing, there is little published literature detailing how they intersect with agroecology. Second, mentions of tradition and culture in this corpus reveal scholarly assumptions that practicing agroecology or food sov…
Contesting Terroir
Why I Am Mad about the Ducks
To begin, let me make some clarifying statements. This essay is not really about the ducks. I never met any ducks—let’s say walking along the side of the road nor amidst a hiking trail nor down by the river—who in turn inspired such strong emotions. The ducks that I refer to in this essay were, honestly, pieces of said ducks, after they had been killed and plucked and broken into parts: breasts, legs, wings (and bones and fat) and were sourced fr…
Cooking behaviours after Diabetes Prevention Program (DPP) participation among DPP participants in Baltimore, MD
Objective: The Diabetes Prevention Program (DPP) is a widely implemented 12-month behavioural weight loss programme for individuals with prediabetes. The DPP covers nutrition but does not explicitly incorporate cooking skills education. The objective of the current study is to describe food and cooking skills (FACS) and strategies of recent DPP participants. Design: Photo-elicitation in-depth interviews were conducted from June to August, 2021. S…
A serious games methodology to test solutions for regional food systems inequities
How do we test solutions for greater social sustainability in food systems when those alternatives do not yet exist? How do we create solutions that account for the entire food system? This paper presents an innovative research method, the serious game, and its application for researching propositions that are systems-wide, integrating consumer equity and viable small farming in the Northeastern United States. It is presented as an example for ot…
Culinary Culture and Tourism (10 works) · Sociology (9 works) · Organic Food and Agriculture (8 works) · Business (7 works) · Political science (7 works) · Computer Science (6 works) · Food Science (6 works) · Geography (6 works) · Psychology (6 works) · Agriculture (5 works)