Download or read book Colonial Food in Interwar Paris written by Lauren Janes and published by Bloomsbury Publishing. This book was released on 2016-02-25 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the wake of the First World War, in which France suffered severe food shortages, colonial produce became an increasingly important element of the French diet. The colonial lobby seized upon these foodstuffs as powerful symbols of the importance of the colonial project to the life of the French nation. But how was colonial food really received by the French public? And what does this tell us about the place of empire in French society? In Colonial Food in Interwar Paris, Lauren Janes disputes the claim that empire was central to French history and identity, arguing that the distrust of colonial food reflected a wider disinterest in the empire. From Indochinese rice to North African grains and tropical fruit to curry powder, this book offers an intriguing and original challenge to current orthodoxy about the centrality of empire to modern France by examining the place of colonial foods in the nation's capital.
Download or read book Colonial Food in Interwar Paris written by Lauren Janes and published by Bloomsbury Publishing. This book was released on 2016-02-25 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the wake of the First World War, in which France suffered severe food shortages, colonial produce became an increasingly important element of the French diet. The colonial lobby seized upon these foodstuffs as powerful symbols of the importance of the colonial project to the life of the French nation. But how was colonial food really received by the French public? And what does this tell us about the place of empire in French society? In Colonial Food in Interwar Paris, Lauren Janes disputes the claim that empire was central to French history and identity, arguing that the distrust of colonial food reflected a wider disinterest in the empire. From Indochinese rice to North African grains and tropical fruit to curry powder, this book offers an intriguing and original challenge to current orthodoxy about the centrality of empire to modern France by examining the place of colonial foods in the nation's capital.
Download or read book Anti Imperial Metropolis written by Michael Goebel and published by Cambridge University Press. This book was released on 2015-08-25 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book traces the spread of a global anti-imperialism from the vantage point of Paris between the two World Wars, where countless future leaders of Third World countries spent formative stints. Exploring the local social context in which these emergent activists moved, the study delves into assassination plots allegedly hatched by Chinese students, demonstrations by Latin American nationalists, and the everyday lives of Algerian, Senegalese and Vietnamese workers. On the basis of police reports and other primary sources, the book foregrounds the role of migration and interaction as driving forces enabling challenges to the imperial world order, weaving together the stories of peoples of three continents. Drawing on the scholarship of twentieth-century imperial, international and global history as well as migration, race and ethnicity in France, it ultimately proposes a new understanding of the roots of the Third World idea.
Download or read book Gastrofascism and Empire written by Simone Cinotto and published by Bloomsbury Publishing. This book was released on 2024-08-08 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food stood at the centre of Mussolini's attempt to occupy Ethiopia and build an Italian Empire in East Africa. Seeking to redirect the surplus of Italian rural labor from migration overseas to its own Empire, the fascist regime envisioned transforming Ethiopia into Italy's granary to establish self-sufficiency, demographic expansion and strengthen Italy's international political position. While these plans failed, the extensive food exchanges and culinary hybridizations between Ethiopian and Italian food cultures thrived, and resulted in the creation of an Ethiopian-Italian cuisine, a taste of Empire at the margins. In studying food in short-lived Italian East Africa, Gastrofascism and Empire breaks significant new ground in our understanding of the workings of empire in the circulation of bodies, foodways, and global practices of dependence and colonialism, as well as the decolonizing practices of indigenous food and African anticolonial resistance. In East Africa, Fascist Italy brought older imperial models of global food to a hypermodern level in all its political, technoscientific, environmental, and nutritional aspects. This larger story of food sovereignty-entered in racist, mass settler colonialism-is dramatically different from the plantation and trade colonialisms of other empires and has never been comprehensively told. Using an original decolonizing food studies approach and an unprecedented variety of unexplored Ethiopian and Italian sources, Cinotto describes the different meanings of different foods for different people at different points of the imperial food chain. Exploring the subjectivities, agencies and emotions of Ethiopian and Italian men and women, it goes beyond simple colonizer/colonized binaries and offers a nuanced picture of lived, multisensorial experiences with food and empire.
Download or read book The Bloomsbury Handbook of Food and Popular Culture written by Kathleen Lebesco and published by Bloomsbury Publishing. This book was released on 2017-12-14 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades. The Bloomsbury Handbook of Food and Popular Culture offers an authoritative, comprehensive overview of and introduction to this growing field of research. Bringing together over 20 original essays from leading experts, including Amy Bentley, Deborah Lupton, Fabio Parasecoli, and Isabelle de Solier, its impressive breadth and depth serves to define the field of food and popular culture. Divided into four parts, the book covers: - Media and Communication; including film, television, print media, the Internet, and emerging media - Material Cultures of Eating; including eating across the lifespan, home cooking, food retail, restaurants, and street food - Aesthetics of Food; including urban landscapes, museums, visual and performance arts - Socio-Political Considerations; including popular discourses around food science, waste, nutrition, ethical eating, and food advocacy Each chapter outlines key theories and existing areas of research whilst providing historical context and considering possible future developments. The Editors' Introduction by Kathleen LeBesco and Peter Naccarato, ensures cohesion and accessibility throughout. A truly interdisciplinary, ground-breaking resource, this book makes an invaluable contribution to the study of food and popular culture. It will be an essential reference work for students, researchers and scholars in food studies, film and media studies, communication studies, sociology, cultural studies, and American studies.
Download or read book Regionalism and Modern Europe written by Xosé M. Núñez Seixas and published by Bloomsbury Publishing. This book was released on 2018-12-13 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: Providing a valuable overview of regionalism throughout the entire continent, Regionalism in Modern Europe combines both geographical and thematic approaches to examine the origins and development of regional movements and identities in Europe from 1890 to the present. A wide range of internationally renowned scholars from the USA, the UK and mainland Europe are brought together here in one volume to examine the historical roots of the current regional movements, and to explain why some of them - Scotland, Catalonia and Flanders, among others – evolve into nationalist movements and even strive for independence, while others – Brittany, Bavaria – do not. They look at how regional identities - through regional folklore, language, crafts, dishes, beverages and tourist attractions - were constructed during the 20th century and explore the relationship between national and subnational identities, as well as regional and local identities. The book also includes 7 images, 7 maps and useful end-of-chapter further reading lists. This is a crucial text for anyone keen to know more about the history of the topical – and at times controversial – subject of regionalism in modern Europe.
Download or read book Culinary Colonialism Caribbean Cookbooks and Recipes for National Independence written by Keja L. Valens and published by Rutgers University Press. This book was released on 2024-02-16 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Women across the Caribbean have been writing, reading, and exchanging cookbooks since at least the turn of the nineteenth century. These cookbooks are about much more than cooking. Through cookbooks, Caribbean women, and a few men, have shaped, embedded, and contested colonial and domestic orders, delineated the contours of independent national cultures, and transformed tastes for independence into flavors of domestic autonomy. Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence integrates new documents into the Caribbean archive and presents them in a rare pan-Caribbean perspective. The first book-length consideration of Caribbean cookbooks, Culinary Colonialism joins a growing body of work in Caribbean studies and food studies that considers the intersections of food writing, race, class, gender, and nationality. A selection of recipes, culled from the archive that Culinary Colonialism assembles, allows readers to savor the confluence of culinary traditions and local specifications that connect and distinguish national cuisines in the Caribbean.
Download or read book The Food Adventurers written by Daniel E. Bender and published by Reaktion Books. This book was released on 2023-06-24 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: A delectable gastronomic expedition into the linked histories of global travel and global cuisine. From mangosteen fruit discovered in a colonial Indonesian marketplace to caviar served on the high seas in a cruise liner’s luxurious dining saloon, The Food Adventurers narrates the history of eating on the most coveted of tourist journeys: the around-the-world adventure. The book looks at what tourists ate on these adventures, as well as what they avoided, and what kinds of meals they described in diaries, photographs, and postcards. Daniel E. Bender shows how circumglobal travel shaped popular fascination with world cuisines while leading readers on a culinary tour from Tahitian roast pig in the 1840s, to the dining saloon of the luxury Cunard steamer Franconia in the 1920s, to InterContinental and Hilton hotel restaurants in the 1960s and ’70s.
Download or read book Routledge Handbook of Food in Asia written by Cecilia Leong-Salobir and published by Routledge. This book was released on 2019-02-25 with total page 467 pages. Available in PDF, EPUB and Kindle. Book excerpt: Throwing new light on how colonisation and globalization have affected the food practices of different communities in Asia, the Routledge Handbook of Food in Asia explores the changes and variations in the region’s dishes, meals and ways of eating. By demonstrating the different methodologies and theoretical approaches employed by scholars, the contributions discuss everyday food practices in Asian cultures and provide a fascinating coverage of less common phenomenon, such as the practice of wood eating and the evolution of pufferfish eating in Japan. In doing so, the handbook not only covers a wide geographical area, including Japan, Indonesia, Vietnam, Singapore, India, China, South Korea and Malaysia, but also examines the Asian diasporic communities in Canada, the United States and Australia through five key themes: Food, Identity and Diasporic Communities Food Rites and Rituals Food and the Media Food and Health Food and State Matters. Interdisciplinary in nature, this handbook is a useful reference guide for students and scholars of anthropology, sociology and world history, in addition to food history, cultural studies and Asian studies in general.
Download or read book Artificial Color written by Catherine Keyser and published by Oxford University Press. This book was released on 2018-11-23 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Artificial Color, Catherine Keyser examines the early twentieth century phenomenon, wherein US writers became fascinated with modern food--global geographies, nutritional theories, and technological innovations. African American literature of the 1920s and 1930s uses new food technologies as imaginative models for resisting and recasting oppressive racial categories. In his masterwork Cane (1923), Jean Toomer follows sugar from the boiling-pots of the South to the speakeasies of the North. Through effervescent and colorful soda, he rejects the binary of black and white in favor of a dream of artificial color and a new American race. In his serial science fiction, Black Empire (1938-39), George Schuyler associates hydroponics and raw foods with racial hybridity and utopian futures. The second half of the book focuses on white expatriate writers who experienced local food cultures as sensuous encounters with racial others. Ernest Hemingway and Gertrude Stein associate regional European races with the ideal of terroir and aspire to transplantation through their own connoisseurship. In their novels set in the Mediterranean, F. Scott and Zelda Fitzgerald both dramatize the white body's susceptibility to intoxicating and stimulating substances like wine and coffee. For Scott Fitzgerald, the climatological and culinary corruption of the South produces the tragic fall of white masculinity. For Zelda, by contrast, it exposes the destructiveness and fictitiousness of the white feminine purity ideal. During the Great Depression and the Second World War, African American writers Zora Neale Hurston and Dorothy West exposed the racism that shaped the global food industry and the precarity of black labor. Their engagement with food, however, insisted upon pleasure as well as vulnerability, the potential of sensuous flesh and racial affiliation. In its embrace of invention and interconnection, Catherine Keyser contends, this modern fiction reveals that, far from being stable, whiteness may be the most obviously artificial color of them all.
Download or read book Impure and Worldly Geography written by Gavin Bowd and published by Routledge. This book was released on 2019-02-13 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tropicality is a centuries-old Western discourse that treats otherness and the exotic in binary – ‘us’ and ‘them’ – terms. It has long been implicated in empire and its anxieties over difference. However, little attention has been paid to its twentieth-century genealogy. This book explores this neglected history through the work of Pierre Gourou, one of the century’s foremost purveyors of what anti-colonial writer Aimé Césaire dubbed tropicalité. It explores how Gourou’s interpretations of ‘the nature’ of the tropical world, and its innate difference from the temperate world, were built on the shifting sands of twentieth-century history – empire and freedom, modernity and disenchantment, war and revolution, culture and civilisation, and race and development. The book addresses key questions about the location and power of knowledge by focusing on Gourou’s cultivation of the tropics as a romanticised, networked and affective domain. The book probes what Césaire described as Gourou’s ‘impure and worldly geography’ as a way of opening up interdisciplinary questions of geography, ontology, epistemology, experience and materiality. This book will be of great interest to scholars and students within historical geography, history, postcolonial studies, cultural studies and international relations.
Download or read book The Imperial History Wars written by Dane Kennedy and published by Bloomsbury Publishing. This book was released on 2018-01-11 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: The history of the British Empire, a subject that had slipped into obscurity when the empire came to an end, has since made a stunning comeback, generating a series of heated debates about the causes, character, and consequences of empire. In this volume Dane Kennedy offers a wide-ranging assessment of the main schools of thought that have transformed the way we view the British Empire and the world it helped to create. Navigating a clear course through these intellectual waters requires an awareness of their shifting currents and a commitment to tracking their changing character over time. Dane Kennedy has contributed to the imperial history wars for more than thirty years, and in this volume he brings his most important writings, along with brand new material, together for the first time to provide a sweeping overview of the subject and the debates that have shaped it. The Imperial History Wars is essential reading for any student or scholar of the British Empire.
Download or read book Placing Internationalism written by Stephen Legg and published by Bloomsbury Publishing. This book was released on 2021-11-04 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exploring how modern internationalism emerged as a negotiated process through international conferences, this edited collection studies the spaces and networks through which states, civil society institutions and anti-colonial political networks used these events to realise their visions of the international. Taking an interdisciplinary approach, contributors explore the spatial paradox of two fundamental features of modern internationalism. First, internationalism demanded the overcoming of space, transcending the nation-state in search of the shared interests of humankind. Second, internationalism was geographically contingent on the places in which people came together to conceive and enact their internationalist ideas. From Paris 1919 to Bandung 1955 and beyond, this book explores international conferences as the sites in which different forms of internationalism assumed material and social form. While international 'permanent institutions' such as the League of Nations, UN and Institute of Pacific Relations constantly negotiated national and imperial politics, lesser-resourced political networks also used international conferences to forward their more radical demands. Taken together these conferences radically expand our conception of where and how modern internationalism emerged, and make the case for focusing on internationalism in a contemporary moment when its merits are being called into question.
Download or read book Modernism and Food Studies written by Jessica Martell and published by University Press of Florida. This book was released on 2019-01-09 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: Transnational in scope, this much-needed volume explores how modernist writers and artists address and critique the dramatic changes to food systems that took place in the early twentieth century. During this period, small farms were being replaced with industrial agriculture, political upheavals exacerbated food scarcity in many countries, and globalization opened up new modes of distributing culinary commodities. Looking at a unique variety of art forms by authors, painters, filmmakers, and chefs from Ireland, Italy, France, the United States, India, the former Soviet Union, and New Zealand, contributors draw attention to modernist representations of food, from production to distribution and consumption. They consider Oscar Wilde’s aestheticization of food, Katherine Mansfield’s use of eggs as a feminist symbol, Langston Hughes’s use of chocolate as a redemptive metaphor for blackness, hospitality in William Faulkner’s Sanctuary, Ernest Hemingway’s struggles with gender and sexuality as expressed through food and culinary objects, Futurist cuisine, avant-garde cookbooks, and the impact of national famines on the work of James Joyce, Viktor Shklovsky, and Tarashankar Bandyopadhyay. Less celebrated topics of putrefaction and waste are analyzed in discussions of food as both a technology of control and a tool for resistance. The diverse themes and methodologies assembled here underscore the importance of food studies not only for the literary and visual arts but also for social transformation. The cultural work around food, the editors argue, determines what is produced, who has access to it, and what can or will change. A milestone volume, this collection uncovers new links between seemingly disparate spaces, cultures, and artistic media and demystifies the connection between modernist aesthetics and the emerging food cultures of a globalizing world. Contributors: Giles Whiteley | Aimee Gasston | Randall Wilhelm | Bradford Taylor | Sean Mark | Céline Mansanti | Shannon Finck
Download or read book Food Cultures of France written by Maryann Tebben and published by Bloomsbury Publishing USA. This book was released on 2021-03-29 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a comprehensive overview of French food from fine dining to street food and from Roman Gaul to current trends, this book offers anyone with an interest in French cuisine a readable guide to the country and its customs. In France, food is integral to the culture. From the Revolutionary cry for good bread at a fair price to the current embrace of American bagels and "French tacos," this book tells the full story of French food. Food Cultures of France: Recipes, Customs, and Issues explores the highs and lows of French cuisine, with examples taken from every historical era and all corners of France. Readers can discover crêpes from Brittany; fish dumplings from Lyon; the gastronomic heights of Parisian restaurant cuisine; glimpses of the cuisines of France's overseas territories in Africa and the Caribbean; and the impact of immigrant communities on the future of French food. Learn how the geography of France shaped the diet of its people and which dishes have withstood the test of time. Whether the reader knows all about French cuisine or has never tasted a croissant, this book will offer new insights and delicious details about French food in all its forms.
Download or read book Animals in Victorian Literature and Culture written by Laurence W. Mazzeno and published by Springer. This book was released on 2017-02-20 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: This collection includes twelve provocative essays from a diverse group of international scholars, who utilize a range of interdisciplinary approaches to analyze “real” and “representational” animals that stand out as culturally significant to Victorian literature and culture. Essays focus on a wide range of canonical and non-canonical Victorian writers, including Charles Dickens, Anthony Trollope, Anna Sewell, Emily Bronte, James Thomson, Christina Rossetti, and Richard Marsh, and they focus on a diverse array of forms: fiction, poetry, journalism, and letters. These essays consider a wide range of cultural attitudes and literary treatments of animals in the Victorian Age, including the development of the animal protection movement, the importation of animals from the expanding Empire, the acclimatization of British animals in other countries, and the problems associated with increasing pet ownership. The collection also includes an Introduction co-written by the editors and Suggestions for Further Study, and will prove of interest to scholars and students across the multiple disciplines which comprise Animal Studies.
Download or read book Savoir Faire written by Maryann Tebben and published by Reaktion Books. This book was released on 2020-09-06 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: Savoir-Faire is a comprehensive account of France’s rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and places—from snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to bread debates from the Middle Ages to the present. It examines the use of less familiar ingredients such as chestnuts, couscous, and oysters; explores French food in literature and film; reveals the influence of France’s overseas territories on the shape of French cuisine today; and includes historical recipes for readers to try at home.
