Clare A Sammells
Biographic Data
| ID | 607186 |
|---|---|
| NAME | Clare A Sammells |
| GIVEN NAMES | Clare A |
| FAMILY NAME | Sammells |
| SIGNATURE | SAMMELLS C A |
| AFFILIATIONS | Bucknell University |
| ORCID | 0000-0002-2884-8009 |
| VERIFIED | Yes |
| TOTAL WORKS | 10 |
| TOTAL CITATIONS | 18 |
| AUTHOR COUNT | 10 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2012 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 3 |
Antarctic civics
“Antarctic Ambassadorship” has emerged as an important concept in tourism, conservationist, and polar research communities. This article investigates tourists’ perceptions of “Antarctic Ambassadorship” through surveys and interviews conducted during and shortly after their travel to Antarctica, from 2015 to 2018. Interpretations of the term “Antarctic ambassador” varied widely but most hesitated to identify themselves this way. Tourists were not …
Cooking in the Past and for the Future in Latin America
This essay reviews the following works:Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America. Edited by Steffan Igor Ayora-Díaz. New York: Bloomsbury Academic, 2017. Pp. vii + 196. $39.95 paperback, $114.00 cloth. ISBN: 9781474234689.Taste, Politics, and Identities in Mexican Food. Edited by Steffan Igor Ayora-Díaz. New York: Bloomsbury Academic, 2019. Pp. xii + 228. $42.95 paperback, $131.00 cloth. ISBN: 9781350066…
Scaffolding expertise with all five senses
This article describes out method for “scaffolding expertise” that we used in our team-taught critical food studies course. We believe this technique allows students to not only gain knowledge about a particular food, but also models scholarly production of expertise on a small scale. It gives students an idea of what it means to be “experts” helping them to develop a more critical eye toward those who claim that title in other contexts
Reimagining Bolivian cuisine
This article considers the emerging Bolivian gastronomic discourse as a project fraught with tensions. On the one hand, the discourse surrounding Bolivian cuisine, as presented in urban restaurants, highlights a new kind of nationalism that promotes regional cooking and innovation. This process has elevated indigenous ingredients, such as quinoa, chuño (freeze-dried potatoes), and llama meat, to the status of delicacies. This gastronomic emergenc…
Freeman, Carla
Anthropos , Seite 314 - 315
Haute Traditional Cuisines
This chapter considers three examples, two of cuisines designated as UNESCO Intangible Heritage in 2010: French and Mexican, and one of the incorporation of a local ingredient into international touristic fare: Thai llama curry in Bolivia. The first two illuminates how the heritage and tourism &s;scapes&s; work to create haute traditional cuisines by linking domestic cuisines to food served in restaurants. The process of nominating and then celeb…
Restaurants, fields, markets, and feasts
The articles presented in this special issue explore connections between food and meaning at the intersection of public and private spaces. They highlight the myriad ways in which food and eating practices shape indigenous, national, religious, and immigrant identities. They engage global politics, define and contest the boundaries of community, and discuss new spaces of economic exchange and sociality. The contributors engage emerging constructi…
Frosted windows and compartmentalized intimacies
Bolivian restaurants in Madrid, like other Spanish restaurants, obscure clients from public view, complicating the idea of restaurants as public space. These are locations of “compartmentalized intimacy” that both blur and maintain divisions between restaurant staff, customers, family members, and friends. The deliberate structuring of space to create the semi-public nature of the restaurant is part of a larger process of “culinary translation” b…
Complicating the Local
Ancient Calendars and Bolivian Modernity
ResuménLos turistas que asisten al sitio arqueológico de Tiwanaku son presentados con calendarios precolombinos, de los cuales la Puerta del Sol es el más importante, famosa y hermosa. A principios de del siglo 20 Arturo Posnansky y otros arqueólogos creyeron que las inscripciones de la Puerta correspondían a un calendario escrito. Estas teorías se sustentan en las narrativas que consideran Tiwanaku como un fuente de sabiduría tanto en la época p…
Ancient Calendars and Bolivian Modernity
ResuménLos turistas que asisten al sitio arqueológico de Tiwanaku son presentados con calendarios precolombinos, de los cuales la Puerta del Sol es el más importante, famosa y hermosa. A principios de del siglo 20 Arturo Posnansky y otros arqueólogos creyeron que las inscripciones de la Puerta correspondían a un calendario escrito. Estas teorías se sustentan en las narrativas que consideran Tiwanaku como un fuente de sabiduría tanto en la época p…
Complicating the Local
Frosted windows and compartmentalized intimacies
Bolivian restaurants in Madrid, like other Spanish restaurants, obscure clients from public view, complicating the idea of restaurants as public space. These are locations of “compartmentalized intimacy” that both blur and maintain divisions between restaurant staff, customers, family members, and friends. The deliberate structuring of space to create the semi-public nature of the restaurant is part of a larger process of “culinary translation” b…
Cooking in the Past and for the Future in Latin America
This essay reviews the following works:Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America. Edited by Steffan Igor Ayora-Díaz. New York: Bloomsbury Academic, 2017. Pp. vii + 196. $39.95 paperback, $114.00 cloth. ISBN: 9781474234689.Taste, Politics, and Identities in Mexican Food. Edited by Steffan Igor Ayora-Díaz. New York: Bloomsbury Academic, 2019. Pp. xii + 228. $42.95 paperback, $131.00 cloth. ISBN: 9781350066…
Reimagining Bolivian cuisine
This article considers the emerging Bolivian gastronomic discourse as a project fraught with tensions. On the one hand, the discourse surrounding Bolivian cuisine, as presented in urban restaurants, highlights a new kind of nationalism that promotes regional cooking and innovation. This process has elevated indigenous ingredients, such as quinoa, chuño (freeze-dried potatoes), and llama meat, to the status of delicacies. This gastronomic emergenc…
Ancient Calendars and Bolivian Modernity
ResuménLos turistas que asisten al sitio arqueológico de Tiwanaku son presentados con calendarios precolombinos, de los cuales la Puerta del Sol es el más importante, famosa y hermosa. A principios de del siglo 20 Arturo Posnansky y otros arqueólogos creyeron que las inscripciones de la Puerta correspondían a un calendario escrito. Estas teorías se sustentan en las narrativas que consideran Tiwanaku como un fuente de sabiduría tanto en la época p…
Complicating the Local
Haute Traditional Cuisines
This chapter considers three examples, two of cuisines designated as UNESCO Intangible Heritage in 2010: French and Mexican, and one of the incorporation of a local ingredient into international touristic fare: Thai llama curry in Bolivia. The first two illuminates how the heritage and tourism &s;scapes&s; work to create haute traditional cuisines by linking domestic cuisines to food served in restaurants. The process of nominating and then celeb…
Restaurants, fields, markets, and feasts
The articles presented in this special issue explore connections between food and meaning at the intersection of public and private spaces. They highlight the myriad ways in which food and eating practices shape indigenous, national, religious, and immigrant identities. They engage global politics, define and contest the boundaries of community, and discuss new spaces of economic exchange and sociality. The contributors engage emerging constructi…
Frosted windows and compartmentalized intimacies
Bolivian restaurants in Madrid, like other Spanish restaurants, obscure clients from public view, complicating the idea of restaurants as public space. These are locations of “compartmentalized intimacy” that both blur and maintain divisions between restaurant staff, customers, family members, and friends. The deliberate structuring of space to create the semi-public nature of the restaurant is part of a larger process of “culinary translation” b…
Freeman, Carla
Anthropos , Seite 314 - 315
Reimagining Bolivian cuisine
This article considers the emerging Bolivian gastronomic discourse as a project fraught with tensions. On the one hand, the discourse surrounding Bolivian cuisine, as presented in urban restaurants, highlights a new kind of nationalism that promotes regional cooking and innovation. This process has elevated indigenous ingredients, such as quinoa, chuño (freeze-dried potatoes), and llama meat, to the status of delicacies. This gastronomic emergenc…
Scaffolding expertise with all five senses
This article describes out method for “scaffolding expertise” that we used in our team-taught critical food studies course. We believe this technique allows students to not only gain knowledge about a particular food, but also models scholarly production of expertise on a small scale. It gives students an idea of what it means to be “experts” helping them to develop a more critical eye toward those who claim that title in other contexts
Antarctic civics
“Antarctic Ambassadorship” has emerged as an important concept in tourism, conservationist, and polar research communities. This article investigates tourists’ perceptions of “Antarctic Ambassadorship” through surveys and interviews conducted during and shortly after their travel to Antarctica, from 2015 to 2018. Interpretations of the term “Antarctic ambassador” varied widely but most hesitated to identify themselves this way. Tourists were not …
Cooking in the Past and for the Future in Latin America
This essay reviews the following works:Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America. Edited by Steffan Igor Ayora-Díaz. New York: Bloomsbury Academic, 2017. Pp. vii + 196. $39.95 paperback, $114.00 cloth. ISBN: 9781474234689.Taste, Politics, and Identities in Mexican Food. Edited by Steffan Igor Ayora-Díaz. New York: Bloomsbury Academic, 2019. Pp. xii + 228. $42.95 paperback, $131.00 cloth. ISBN: 9781350066…
Culinary Culture and Tourism (5 works) · Political science (5 works) · Sociology (4 works) · Archaeology (3 works) · Food, Nutrition, and Cultural Practices (3 works) · Geography (3 works) · Indigenous (3 works) · Law (3 works) · Migration, Ethnicity, and Economy (3 works) · Politics (3 works)