Download or read book Food Drink and Identity in Europe written by and published by BRILL. This book was released on 2016-08-01 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scholars across the humanities and social sciences are increasingly examining the importance of consumption to changing notions of local, regional, national and supranational identity in Europe. As part of this interest, anthropologists, historians, sociologists and others have paid particular attention to the roles which food and drink have played in the construction of local, regional and national identity in Europe. This volume provides the first multidisciplinary look at the contributions which food and alcohol make to contemporary European identities, including the part they play in processes of European integration and Europeanization. It provides theoretically informed ethnographic and historical case studies of transformations and continuity in social and cultural patterns in the production and consumption of European foods and drinks, in order to explore how eating and drinking have helped to construct various local, regional and national identities in Europe. Of particular note in this volume is its attention to how food and drink intersect with recent attempts to foster greater European integration, in part through the recognition and support of common and diverse European cultures and identities.
Download or read book Food Drink and Identity written by Peter Scholliers and published by . This book was released on 2001 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Food and drink have provided fascinating insights into cultural patterns in consumer societies. There is an intimate relationship between food and identity but processes of identity formation through food are far from clear. This book adds a new perspective to the existing body of scholarship by addressing pivotal questions: is food central or marginal to identity construction? Does food equally matter for all group(ing)s? Why would, in peoples experience, food become especially important at one moment, or, on the contrary, lose its significance?The origin of food habits is also interrogated. Contributors investigate how, when, why and by whom cooking, eating and drinking were used as a means of distinction. Leading historians and sociologists look at concepts of authenticity, adjustment, invention and import, as well as food signs and codes, and why they have been accepted or rejected. They examine a wide range of periods and topics: the elderly, alcohol and identity in Early Modern Europe; food riots and national identity; noble families, eating and drinking in eighteenth-century Spain; consumption and the working class in the nineteenth century; commensality; the meaning of Champagne in Belle-Epoque France; the narrative of food in Norway; wine and bread in French Algeria; food and identity in post-war Germany.This intriguing book brings together new, comparative insights and research that allow a better understanding of processes of integration and segregation, the role of food in the construction of identity, and the relationship between old and new food habits."--Bloomsbury Publishing.
Download or read book Food Drink and Identity written by Peter Scholliers and published by Berg Publishers. This book was released on 2001 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and drink have provided fascinating insights into cultural patterns in consumer societies. There is an intimate relationship between food and identity but processes of identity formation through food are far from clear. This book adds a new perspective to the existing body of scholarship by addressing pivotal questions: is food central or marginal to identity construction? Does food equally matter for all group(ing)s? Why would, in peoples experience, food become especially important at one moment, or, on the contrary, lose its significance? The origin of food habits is also interrogated. Contributors investigate how, when, why and by whom cooking, eating and drinking were used as a means of distinction. Leading historians and sociologists look at concepts of authenticity, adjustment, invention and import, as well as food signs and codes, and why they have been accepted or rejected. They examine a wide range of periods and topics: the elderly, alcohol and identity in Early Modern Europe; food riots and national identity; noble families, eating and drinking in eighteenth-century Spain; consumption and the working class in the nineteenth century; commensality; the meaning of Champagne in Belle-Epoque France; the narrative of food in Norway; wine and bread in French Algeria; food and identity in post-war Germany. This intriguing book brings together new, comparative insights and research that allow a better understanding of processes of integration and segregation, the role of food in the construction of identity, and the relationship between old and new food habits.
Download or read book Food Culture and Identity in Germany s Century of War written by Heather Merle Benbow and published by Springer Nature. This book was released on 2019-11-18 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: Even in the harsh conditions of total war, food is much more than a daily necessity, however scarce—it is social glue and an identity marker, a form of power and a weapon of war. This collection examines the significance of food and hunger in Germany’s turbulent twentieth century. Food-centered perspectives and experiences “from below” reveal the social, cultural and political consequences of three conflicts that defined the twentieth century: the First and Second World Wars and the ensuing global Cold War. Emerging and established scholars examine the analytical salience of food in the context of twentieth-century Germany while pushing conventional temporal frameworks and disciplinary boundaries. Together, these chapters interrogate the ways in which deeper studies of food culture in Germany can shed new light on old wars.
Download or read book The Social Archaeology of Food written by Christine A. Hastorf and published by Cambridge University Press. This book was released on 2017 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction : The Social Life of Food -- Part I. Laying the Groundwork -- Framing Food Investigation -- The Practices of a Meal in Society -- Part II. Current Food Studies in Archaeology -- The Archaeological Study of Food Activities -- Food Economics -- Food Politics : Power and Status -- Part III. Food and Identity : The Potentials of Food Archaeology -- Food in the Construction of Group Identity -- The Creation of Personal Identity : Food, Body and Personhood -- Food Creates Society
Download or read book Culinary Cultures of Europe written by Darra Goldstein and published by Council of Europe. This book was released on 2005-01-01 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: The study of culinary culture and its history provides an insight into broad social, political and economic changes in society. This collection of essays looks at the food culture of 40 European countries describing such things as traditions, customs, festivals, and typical recipes. It illustrates the diversity of the European cultural heritage.
Download or read book Food and Drink written by Donald Sloan and published by Goodfellow Publishers Ltd. This book was released on 2013-10-31 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and Drink: the cultural context is the first text to provide a comprehensive and academically rigorous introduction to a range of key themes in the field of food, drink and culture. Essential reading for post graduates, academics, professionals.
Download or read book The Philosophy of Food written by David M. Kaplan and published by Univ of California Press. This book was released on 2012-01-07 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores food from a philosophical perspective, bringing together leading philosophers to consider the most basic questions about food. Each essay analyses many contemporary debates in food studies. Slow Food, sustainability, food safety, and politics, and addresses such issues as happy meat, aquaculture, veganism, and table manners.
Download or read book Food Social Change and Identity written by Cynthia Chou and published by Springer Nature. This book was released on 2021-12-14 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unlike food publications that have been more organized along regional or disciplinary lines, this edited volume is distinctive in that it brings together anthropologists, archaeologists, area study specialists, linguists and food policy administrators to explore the following questions: What kinds of changes in food and foodways are happening? What triggers change and how are the changes impacting identity politics? In terms of scope and organization, this book offers a vast historical extent ranging from the 5th mill BCE to the present day. In addition, it presents case studies from across the world, including Asia, the Pacific, the Middle East, Europe and America. Finally, this collection of essays presents diverse perspectives and differing methodologies. It is an accessible introduction to the study of food, social change and identity.
Download or read book Brazilian Food written by Jane Fajans and published by A&C Black. This book was released on 2013-07-18 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt: Brazil is a nation of vast expanses and enormous variation from geography and climate to cultures and languages. Within these boundaries are definable regions in which certain customs, history, and shared views help define an identity and cohesion. In many cases, the pattern of settlement and immigration has influenced the culinary culture of Brazil. This book explores the role that food and cuisine play in the construction of identity on both the regional and national levels in Brazil through key case examples. It explores the way in which food has become an important element in attracting tourists to a region as well as a way of making aspects of a culture known beyond its borders as cookbooks, ingredients and restaurants move outward in our globalized world.
Download or read book Food and Drink Tourism written by Sally Everett and published by SAGE. This book was released on 2016-04-12 with total page 618 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dedicated to the growing field of food and drink tourism and culinary engagement, Sally Everett offers a multi-disciplinary approach to the subject, embracing theories and examples from numerous subject disciplines. Through a combination of critical theory reflections, real-life case studies, media excerpts and activities, examples of food and drink tourism around the world as well as a focus on employability, Food and Drink Tourism provides a comprehensive & engaging resource on the growing trend of food motivated travel & leisure. Suitable for any student studying tourism, hospitality, events, sociology, marketing, business or cultural studies.
Download or read book Soul Food written by Adrian Miller and published by UNC Press Books. This book was released on 2013-08-15 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2014 James Beard Foundation Book Award, Reference and Scholarship Honor Book for Nonfiction, Black Caucus of the American Library Association In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.
Download or read book Food Health and Identity written by Pat Caplan and published by Routledge. This book was released on 2013-04-15 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: By addressing the issue of food and eating in Britain today this collection considers the ways in which food habits are changing and shows how social and personal identities and perceptions of health risk influence people's food choices. The articles explore, among other issues: • the family meal • wedding cakes • nostalgia and the invention of tradition • the rise of vegetarianism • the recent BSE crisis • the `creolization' of British food eating out • creation of individual identity through lifestyle. The contributors include Hanna Bradby, Simon Charsley, Allison James, Anne Keane, Lydia Martens and Alan Warde.
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 Food and Gender written by Carole M. Counihan and published by Routledge. This book was released on 2003-09-02 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume examines, among other things, the significance of food-centered activities to gender relations and the construction of gendered identities across cultures. It considers how each gender's relationship to food may facilitate mutual respect or produce gender hierarchy. This relationship is considered through two central questions: How does control of food production, distribution, and consumption contribute to men's and women's power and social position? and How does food symbolically connote maleness and femaleness and establish the social value of men and women? Other issues discussed include men's and women's attitudes towards their bodies and the legitimacy of their appetites.
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 198 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 Wine Drinking Culture in France written by Marion Demossier and published by University of Wales Press. This book was released on 2010-07-15 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a new interpretation of the relationship between consumption, drinking culture, memory and cultural identity in an age of rapid political and economic change. Using France as a case-study it explores the construction of a national drinking culture -the myths, symbols and practices surrounding it- and then through a multisited ethnography of wine consumption demonstrates how that culture is in the process of being transformed. Wine drinking culture in France has traditionally been a source of pride for the French and in an age of concerns about the dangers of 'binge-drinking', a major cause of jealousy for the British. Wine drinking and the culture associated with it are, for many, an essential part of what it means to be French, but they are also part of a national construction. Described by some as a national product, or as a 'totem drink', wine and its attendant cultures supposedly characterise Frenchness in much the same way as being born in France, fighting for liberty or speaking French. Yet this traditional picture is now being challenged by economic, social and political forces that have transformed consumption patterns and led to the fragmentation of wine drinking culture. The aim of this book is to provide an original account of the various causes of the long-term decline in alcohol consumption and of the emergence of a new wine drinking culture since the 1970s and to analyse its relationship to national and regional identity.
