Tony N Vanwinkle
Biographic Data
| ID | 639670 |
|---|---|
| NAME | Tony N Vanwinkle |
| GIVEN NAMES | Tony N |
| FAMILY NAME | Vanwinkle |
| SIGNATURE | VANWINKLE T N |
| AFFILIATIONS | University of Oklahoma |
| ORCID | 0000-0001-9524-0602 |
| VERIFIED | Yes |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 1 |
| WORKS AS AUTHOR | 4 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2016 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 1 |
Colonization by kale
In increasingly cross-cultural global settings, the performance and promotion of healthy food, “good” food (comida saludable) have become conflated with a narrowing range of iconic vegetable and “superfood” trends that often reflect the health and dietary preferences of an affluent and/or aspirational consumer culture. These colonizing cultivars, and the haute cuisine trends they embody, often displace indigenous food knowledge, techniques, and p…
American Indian Landowners, Leasemen, and Bureaucrats
Drawing from a combination of archival and ethnographic evidence, this article examines historic and contemporary land tenure issues within a single county in southwestern Oklahoma. Specifically, we look at the way in which bureaucratic control has created a system that, while originally and ostensible intended to protect the “rights” of American Indian landowners, in fact functions to restrict, undermine, and redirect “access” to those lands, of…
"Savor the earth to save it!"-The pedagogy of sustainable pleasure and relational ecology in a place-based public culinary culture
Sustainability has become a keyword in popular discourses in the age of the celebrity chef. As such, chefs and other actors working in the visible spaces and venues of a shared US public culinary culture have become powerful spokespersons for sustainable food production, consumption, and localization. Unlike catastrophist discourses of environmentalisms' of the past, however, this new discourse is often framed in terms of a politics of pleasure t…
What’s good for the soil is good for the soul
What’s good for the soil is good for the soul
"Savor the earth to save it!"-The pedagogy of sustainable pleasure and relational ecology in a place-based public culinary culture
Sustainability has become a keyword in popular discourses in the age of the celebrity chef. As such, chefs and other actors working in the visible spaces and venues of a shared US public culinary culture have become powerful spokespersons for sustainable food production, consumption, and localization. Unlike catastrophist discourses of environmentalisms' of the past, however, this new discourse is often framed in terms of a politics of pleasure t…
American Indian Landowners, Leasemen, and Bureaucrats
Drawing from a combination of archival and ethnographic evidence, this article examines historic and contemporary land tenure issues within a single county in southwestern Oklahoma. Specifically, we look at the way in which bureaucratic control has created a system that, while originally and ostensible intended to protect the “rights” of American Indian landowners, in fact functions to restrict, undermine, and redirect “access” to those lands, of…
Colonization by kale
In increasingly cross-cultural global settings, the performance and promotion of healthy food, “good” food (comida saludable) have become conflated with a narrowing range of iconic vegetable and “superfood” trends that often reflect the health and dietary preferences of an affluent and/or aspirational consumer culture. These colonizing cultivars, and the haute cuisine trends they embody, often displace indigenous food knowledge, techniques, and p…
Law (4 works) · Political science (4 works) · Politics (4 works) · Sociology (4 works) · Agriculture, Land Use, Rural Development (3 works) · Anthropology (3 works) · Environmental ethics (3 works) · Geography (3 works) · Law (3 works) · Organic Food and Agriculture (3 works)