Download or read book Edible Identities Food as Cultural Heritage written by Ronda L. Brulotte and published by Routledge. This book was released on 2016-04-29 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In bringing together anthropologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Contributors explore a range of themes, including how food is used to mark insiders and outsiders within an ethnic group; how the same food's meanings change within a particular society based on class, gender or taste; and how traditions are 'invented' for the revitalization of a community during periods of cultural pressure. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terroir,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and foodways through the perspectives of critical heritage studies, this collection productively brings two overlapping but frequently separate theoretical frameworks into conversation.
Download or read book Edible Identities written by Michael A. Di Giovine and published by . This book was released on 2013-09-28 with total page 237 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bringing together cultural anthropologists, archaeologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terroir,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and foodways through the perspectives of critical heritage studies, this collection productively brings two overlapping but frequently separate theoretical frameworks into conversation.
Download or read book Food Identities at Home and on the Move written by Raul Matta and published by Routledge. This book was released on 2020-06-08 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: How does food restore the fragmented world of migrants and the displaced? What similar processes are involved in challenging, maintaining or reinforcing divisions between groups coexisting in the same living place? Food Identities at Home and on the Move examines how ‘home’ is negotiated around food in the current worldwide context of uncertainty, mobility and displacement. Drawing on empirical approaches to heritage, identity and migration studies, the contributors analyse the relationship between food and the various understandings of home and dwelling. With case studies on sushi around the world, food as heritage in the Afghan diaspora and Mexican foodways in Chicago, these chapters offer novel readings on the convergence of food and migration studies, the anthropology of space and place and the field of mobility by focusing on how entangled stories of food and home are put on display for constructing the present and imagining the future.
Download or read book Cultural Flows in High End Cuisine written by Christel Lane and published by Taylor & Francis. This book was released on 2024-07-18 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: Focusing on high-end cuisine, this book examines the flows of culinary knowledge from culturally peripheral locations to two cities at the global center, London and New York. Through the voices of chefs and other professionals in the industry, this book invites readers to rethink our understandings of high-end and ethnic cuisines, as well as the conventions and principles that shape the contemporary field of gastronomy and fine-dining. It examines a broad range of cuisines, including Peruvian, Korean, Mexican, Malaysian, Senegalese, West African, Thai, Chinese, and Indian, and conveys the chefs’ voices as they strive to elevate their cuisines through discursive and material means, including the shaping of menus, and restaurant decor. While the main focus falls on chefs as the producers of high-end cuisines, this book also gives consideration to their consumers, that is cosmopolitan diners in the two global cities, and to the influence of culinary intermediaries judging and legitimizing their high-end status. Theoretically, this book contributes to the debate on cultural globalization. It undertakes a study of hitherto rarely examined cultural counterflows or reverse cultural globalization and analyzes both the precipitants of this occurrence and the effects of cultural counterflows on both Western global cities and the home countries of chefs. This book will be of great interest to students and scholars of food studies, food cultures, cultural globalization, and culinary studies.
Download or read book The Cultural Politics of Food Taste and Identity written by Steffan Igor Ayora-Diaz and published by Bloomsbury Publishing. This book was released on 2021-04-08 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Cultural Politics of Food, Taste, and Identity examines the social, cultural, and political processes that shape the experience of taste. The book positions flavor as involving all the senses, and describes the multiple ways in which taste becomes tied to local, translocal, glocal, and cosmopolitan politics of identity. Global case studies are included from Japan, China, India, Belize, Chile, Guatemala, the United States, France, Italy, Poland and Spain. Chapters examine local responses to industrialized food and the heritage industry, and look at how professional culinary practice has become foundational for local identities. The book also discusses the unfolding construction of “local taste” in the context of sociocultural developments, and addresses how cultural political divides are created between meat consumption and vegetarianism, innovation and tradition, heritage and social class, popular food and authenticity, and street and restaurant food. In addition, contributors discuss how different food products-such as kimchi, quinoa, and Soylent-have entered the international market of industrial and heritage foods, connecting different places and shaping taste and political identities.
Download or read book Heritage Cuisines written by Dallen J. Timothy and published by Routledge. This book was released on 2015-11-19 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food is one of the most fundamental elements of culture and a significant marker of regional and ethnic identity. It encompasses many other elements of cultural heritage beyond the physical ingredients required for its production. These include folklore, religion, language, familial bonds, social structures, environmental determinism, celebrations and ceremonies, landscapes, culinary routes, smells, and tastes, to name but a few. However, despite all that is known about foodways and cuisine from hospitality, gastronomical, supply chain and agricultural perspectives, there still remains a dearth of consolidated research on the wide diversity of food and its heritage attributes and contexts. This edited volume aims to fill this void by consolidating into a single volume what is known about cuisines and foodways from a heritage perspective and to examine and challenge the existing paradigms, concepts and practices related to gastronomic practices, intergenerational traditions, sustainable agriculture, indigenous rituals, immigrant stories and many more heritage elements as they pertain to comestible cuisines and practices. The book takes a global and thematic approach in examining heritage cuisines from a wide range of perspectives, including agriculture, hunting and gathering, migration, ethnic identity and place, nationalism, sustainability, colonialism, food diversity, religion, place making, festivals, and contemporary movements and trends. All chapters are rich in empirical examples but steady and sound in conceptual depth. This book offers new insight and understanding of the heritage implications of cuisines and foodways. The multidisciplinary nature of the content will appeal to a broad academic audience in the fields of tourism, gastronomy, geography, cultural studies, anthropology and sociology.
Download or read book Food Cultures across Time written by Anca-Luminiţa Iancu and published by Cambridge Scholars Publishing. This book was released on 2021-08-23 with total page 215 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume explores the intricacies and complexities of food, and maps food cultures and food routes in fiction, by analysing consumption-related matters in the literary and cultural endeavours of authors from countries as diverse as Ireland, Romania, the UK, and the USA. The topics addressed in this vibrant, inter-disciplinary collection of essays open up questions for further studies and explorations on the interconnections between food, fiction, and culture.
Download or read book The Heritage Arena written by Cristina Grasseni and published by Berghahn Books. This book was released on 2016-10-01 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Europe a number of production and communication strategies have long tried to establish local products as resources for local development. At the foot of the Alps, this scenario appears in all its contradictions, especially in relation to cheese production. The Heritage Arena focuses on the saga of Strachitunt, a cheese that has been designated an EU Protected Designation of Origin after years of negotiation and competition involving cheese-makers, merchants, and Slow Food activists. The book explores how the reinvention of cheese as a form of heritage is an ongoing and dynamic process rife with conflict and drama.
Download or read book Foodculture written by Barbara Fischer and published by Yyz Books. This book was released on 1999 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: The writers and artists in this anthology have addressed this question by taking a renewed interest in the symbolic value of food and eating as well as in the rituals of preparation and consumption. In their interrogation of "foodculture" in art, they investigate food in all it's materiality, its social value and its power to transform our culture - from the role of food in aesthetic concepts throughout history to modern concerns with global food production and distribution. Foodculture focuses on food as a site of negation in the relations between East and West, between colonizer and colonized, as well as in the formation of cultural and personal identity in an increasingly globalized world.
Download or read book Tasting Cultures Thoughts for Food written by Maria José Pires and published by BRILL. This book was released on 2019-01-04 with total page 141 pages. Available in PDF, EPUB and Kindle. Book excerpt: From production to preparation and consumption, inclusive and coherent food systems are studied in detail, as the multifaceted knowledge of such food phenomena is based on interdisciplinary looks.
Download or read book The Cultural Politics of Food Taste and Identity written by Steffan Igor Ayora-Diaz and published by Bloomsbury Publishing. This book was released on 2021-04-08 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Cultural Politics of Food, Taste, and Identity examines the social, cultural, and political processes that shape the experience of taste. The book positions flavor as involving all the senses, and describes the multiple ways in which taste becomes tied to local, translocal, glocal, and cosmopolitan politics of identity. Global case studies are included from Japan, China, India, Belize, Chile, Guatemala, the United States, France, Italy, Poland and Spain. Chapters examine local responses to industrialized food and the heritage industry, and look at how professional culinary practice has become foundational for local identities. The book also discusses the unfolding construction of “local taste” in the context of sociocultural developments, and addresses how cultural political divides are created between meat consumption and vegetarianism, innovation and tradition, heritage and social class, popular food and authenticity, and street and restaurant food. In addition, contributors discuss how different food products-such as kimchi, quinoa, and Soylent-have entered the international market of industrial and heritage foods, connecting different places and shaping taste and political identities.
Download or read book Food is Culture written by Massimo Montanari and published by Columbia University Press. This book was released on 2006 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.
Download or read book Food Media and Contemporary Culture written by Peri Bradley and published by Springer. This book was released on 2016-01-26 with total page 283 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food, Media and Contemporary Culture is designed to interrogate the cultural fascination with food as the focus of a growing number of visual texts that reveal the deep, psychological relationship that each of us has with rituals of preparing, presenting and consuming food and images of food.
Download or read book Feasting Our Eyes written by Laura Lindenfeld and published by Columbia University Press. This book was released on 2016-11-29 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: Big Night (1996), Ratatouille (2007), and Julie and Julia (2009) are more than films about food—they serve a political purpose. In the kitchen, around the table, and in the dining room, these films use cooking and eating to explore such themes as ideological pluralism, ethnic and racial acceptance, gender equality, and class flexibility—but not as progressively as you might think. Feasting Our Eyes takes a second look at these and other modern American food films to emphasize their conventional approaches to nation, gender, race, sexuality, and social status. Devoured visually and emotionally, these films are particularly effective defenders of the status quo. Feasting Our Eyes looks at Hollywood films and independent cinema, documentaries and docufictions, from the 1990s to today and frankly assesses their commitment to racial diversity, tolerance, and liberal political ideas. Laura Lindenfeld and Fabio Parasecoli find women and people of color continue to be treated as objects of consumption even in these modern works and, despite their progressive veneer, American food films often mask a conservative politics that makes commercial success more likely. A major force in mainstream entertainment, American food films shape our sense of who belongs, who has a voice, and who has opportunities in American society. They facilitate the virtual consumption of traditional notions of identity and citizenship, reworking and reinforcing ingrained ideas of power.
Download or read book Food Heritage and Nationalism in Europe written by Ilaria Porciani and published by Routledge. This book was released on 2019-11-07 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Heritage and Nationalism in Europe contends that food is a fundamental element of heritage, and a particularly important one in times of crisis. Arguing that food, taste, cuisine and gastronomy are crucial markers of identity that are inherently connected to constructions of place, tradition and the past, the book demonstrates how they play a role in intangible, as well as tangible, heritage. Featuring contributions from experts working across Europe and beyond, and adopting a strong historical and transnational perspective, the book examines the various ways in which food can be understood and used as heritage. Including explorations of imperial spaces, migrations and diasporas; the role of commercialisation processes, and institutional practices within political and cultural domains, this volume considers all aspects of this complex issue. Arguing that the various European cuisines are the result of exchanges, hybridities and complex historical processes, Porciani and the chapter authors offer up a new way of deconstructing banal nationalism and of moving away from the idea of static identities. Suggesting a new and different approach to the idea of so-called national cuisines, Food Heritage and Nationalism in Europe will be a compelling read for academic audiences in museum and heritage studies, cultural and food studies, anthropology and history. Chapters 1, 2, 4, 6, and 12of this book are freely available as downloadable Open Access PDFs at http://www.taylorfrancis.com under a Creative Commons Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND) 4.0 license.
Download or read book Urban Foodways and Communication written by Casey Man Kong Lum and published by Rowman & Littlefield. This book was released on 2016-05-19 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: Urban Foodways and Communication is a collection of ethnographic case studies that examine urban foodways around the world as forms of human communication and intangible cultural heritage.
Download or read book Everyone Eats written by E. N. Anderson and published by NYU Press. This book was released on 2005-03-01 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Everyone eats, but rarely do we ask why or investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era, food's relationship to religion, medicine, and ethnicity as well as offers suggestions on how to end hunger, starvation, and malnutrition. Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.
