Irina D Mihalache
Biographic Data
| ID | 4498044 |
|---|---|
| NAME | Irina D Mihalache |
| GIVEN NAMES | Irina D |
| FAMILY NAME | Mihalache |
| SIGNATURE | MIHALACHE I D |
| AFFILIATIONS | University of Toronto |
| VERIFIED | No |
| TOTAL WORKS | 9 |
| TOTAL CITATIONS | 5 |
| AUTHOR COUNT | 8 |
| EDITOR COUNT | 1 |
| FIRST PUBLICATION YEAR | 2016 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 1 |
Romania’s Most Famous Cookbook
“In alcătuirea acestei carti m’am condus înainte de toate de practica zilnica. Am ţinut astfel ca bunele mele tovarăşe intru gospodărie sa poată lesne inţelege si urmări pregatirea felurilor de măncari inşirate aici. Am avut incă o preocupare, aceia de a ocoli pe cât cu putinţa împestriţirea textului cu expresiuni străine, nu de ori-cine pricepute. Nu am mărit textul prin inşirarea felurilor de mâncari ce se bizuie pe material care nu se prea gas…
A Gastronomica Roundtable
This roundtable with members of the Gastronomica Editorial Collective was edited and adapted from an episode that first aired on the Gastronomica podcast on HRN (Episode 43, March 24, 2024). To listen to the episode or find other episodes from the series, look for Gastronomica on your favorite podcast app or visit this site: https://heritageradionetwork.org/series/gastronomicaAs members of the editorial collective, we feel well positioned to have…
The “Care Work” of Food
To mirror my own interdisciplinary positioning in academia—somewhere between food and museum studies—I’ll share some thoughts from one of my favorite museum studies books, Nuola Morse’s The Museum as Space for Social Care. I did not start writing this editorial letter thinking that I’ll take the leap from food into museum studies, but the twelve articles featured in this issue of Gastronomica inspired me to do so. In her book, Morse (2020) is int…
One Could Not Have Survived Communism Without a Grandmother
This reflection centers on the author’s grandmother’s cookbook as a catalyst for interrogating the incomplete memories of growing up in Romania in the 1980s during the ‘golden decade’ of Communism. During these times, oppressive policies restricted people’s access to food and punished those who tried to eat outside the scope of the regime. Yet, through my grandmother’s cooking of dishes such as sauteed stinging nettles, which is the focus of this…
The Bloomsbury Handbook of Food and Material Cultures
In this ground breaking book, leading scholars and professionals apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? The book includes contributions from and interviews with a dynamic group of scholars, and museum and information professionals who rep…
Bloomsbury Handbook of Food and Material Cultures
Art Museum Dining: The History of Eating Out at the Art Gallery of Ontario
Using archival materials from the Art Gallery of Ontario (AGO), this article recreates the culinary history of the art museum and advocates for the inclusion of food in the literature on art museum history and practice. The AGO, like many other North American art museums, has a rich culinary history, which started with dining events organized by volunteer women's committees since the 1940s. These culinary programs generated a culinary culture gro…
A Museum’s Culinary Life: Women’s Committees and Food at the Art Gallery of Toronto
This article explores the work of the Women’s Committee and Junior Women’s Committee at the Art Gallery of Toronto (AGT) in the 1960s to increase the visibility of the institution through the use of food. The committees organized numerous culinary events at the gallery, such as Men’s Lunches, and off site, such as “The Art of Cooking” classes, in partnership with other important commercial actors in the city, primarily Consumers’ Gas Company and …
Critical Eating: Tasting Museum Stories on Restaurant Menus
This article explores exhibition-inspired themed menus in museum restaurants as a form of “critically engaged interpretation” (Meszros 2008). By proposing that themed menus in museum restaurants can connect some “interpretive communities” (Fish, 1980 Fish, S. 1980. Is there a Text in this Class? The Authority of Interpretive Communities. Cambridge, MA: Harvard University Press. [Google Scholar])—in this article, the focus is on foodies—with the m…
Critical Eating: Tasting Museum Stories on Restaurant Menus
This article explores exhibition-inspired themed menus in museum restaurants as a form of “critically engaged interpretation” (Meszros 2008). By proposing that themed menus in museum restaurants can connect some “interpretive communities” (Fish, 1980 Fish, S. 1980. Is there a Text in this Class? The Authority of Interpretive Communities. Cambridge, MA: Harvard University Press. [Google Scholar])—in this article, the focus is on foodies—with the m…
A Museum’s Culinary Life: Women’s Committees and Food at the Art Gallery of Toronto
This article explores the work of the Women’s Committee and Junior Women’s Committee at the Art Gallery of Toronto (AGT) in the 1960s to increase the visibility of the institution through the use of food. The committees organized numerous culinary events at the gallery, such as Men’s Lunches, and off site, such as “The Art of Cooking” classes, in partnership with other important commercial actors in the city, primarily Consumers’ Gas Company and …
Critical Eating: Tasting Museum Stories on Restaurant Menus
This article explores exhibition-inspired themed menus in museum restaurants as a form of “critically engaged interpretation” (Meszros 2008). By proposing that themed menus in museum restaurants can connect some “interpretive communities” (Fish, 1980 Fish, S. 1980. Is there a Text in this Class? The Authority of Interpretive Communities. Cambridge, MA: Harvard University Press. [Google Scholar])—in this article, the focus is on foodies—with the m…
Art Museum Dining: The History of Eating Out at the Art Gallery of Ontario
Using archival materials from the Art Gallery of Ontario (AGO), this article recreates the culinary history of the art museum and advocates for the inclusion of food in the literature on art museum history and practice. The AGO, like many other North American art museums, has a rich culinary history, which started with dining events organized by volunteer women's committees since the 1940s. These culinary programs generated a culinary culture gro…
The Bloomsbury Handbook of Food and Material Cultures
In this ground breaking book, leading scholars and professionals apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? The book includes contributions from and interviews with a dynamic group of scholars, and museum and information professionals who rep…
Bloomsbury Handbook of Food and Material Cultures
A Gastronomica Roundtable
This roundtable with members of the Gastronomica Editorial Collective was edited and adapted from an episode that first aired on the Gastronomica podcast on HRN (Episode 43, March 24, 2024). To listen to the episode or find other episodes from the series, look for Gastronomica on your favorite podcast app or visit this site: https://heritageradionetwork.org/series/gastronomicaAs members of the editorial collective, we feel well positioned to have…
The “Care Work” of Food
To mirror my own interdisciplinary positioning in academia—somewhere between food and museum studies—I’ll share some thoughts from one of my favorite museum studies books, Nuola Morse’s The Museum as Space for Social Care. I did not start writing this editorial letter thinking that I’ll take the leap from food into museum studies, but the twelve articles featured in this issue of Gastronomica inspired me to do so. In her book, Morse (2020) is int…
One Could Not Have Survived Communism Without a Grandmother
This reflection centers on the author’s grandmother’s cookbook as a catalyst for interrogating the incomplete memories of growing up in Romania in the 1980s during the ‘golden decade’ of Communism. During these times, oppressive policies restricted people’s access to food and punished those who tried to eat outside the scope of the regime. Yet, through my grandmother’s cooking of dishes such as sauteed stinging nettles, which is the focus of this…
Romania’s Most Famous Cookbook
“In alcătuirea acestei carti m’am condus înainte de toate de practica zilnica. Am ţinut astfel ca bunele mele tovarăşe intru gospodărie sa poată lesne inţelege si urmări pregatirea felurilor de măncari inşirate aici. Am avut incă o preocupare, aceia de a ocoli pe cât cu putinţa împestriţirea textului cu expresiuni străine, nu de ori-cine pricepute. Nu am mărit textul prin inşirarea felurilor de mâncari ce se bizuie pe material care nu se prea gas…
Culinary Culture and Tourism (7 works) · Political science (6 works) · Art (5 works) · Sociology (5 works) · Exhibition (4 works) · Media studies (4 works) · Visual arts (4 works) · Anthropology (3 works) · Law (3 works) · Museology (3 works)