Author: Cynthia Chou
Publisher: Springer Nature
ISBN: 3030843718
Category : Social Science
Languages : en
Pages : 199
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Book Description
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.
Author: Thomas M. Wilson
Publisher: Rodopi
ISBN: 9042020865
Category : History
Languages : en
Pages : 237
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Book Description
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.
Author: Cynthia Chou
Publisher:
ISBN: 9783030843724
Category :
Languages : en
Pages : 0
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Book Description
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. Cynthia Chou is Professor of Anthropology, C. Maxwell and Elizabeth M. Stanley Family Chair of Asian Studies and Director of the Center for Asian and Pacific Studies at the University of Iowa, USA. She received her Ph.D. in Social Anthropology at the University of Cambridge, U.K. in 1994 and was awarded in 2011 the highest Danish academic degree of dr. phil. by the University of Copenhagen, Denmark, in recognition of her work on the sea nomads of Indonesia. Susanne Kerner is Associate Professor in Near Eastern Archaeology in the Department of Cross-Cultural and Regional Studies at the University of Copenhagen, Denmark. She was the director of the German Protestant Institute for Archaeology and History in Amman, Jordan until 1996. Since that time, she has directed and co-directed several excavations and surveys in Jordan from the Neolithic to the Classic periods.
Author: Ronda L. Brulotte
Publisher: Routledge
ISBN: 1317145992
Category : Social Science
Languages : en
Pages : 252
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Book Description
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.
Author: Steffan Igor Ayora-Diaz
Publisher: Bloomsbury Publishing
ISBN: 1350162736
Category : Social Science
Languages : en
Pages : 280
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Book Description
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.
Author: Patricia Caplan
Publisher: Psychology Press
ISBN: 0415156807
Category : Diet
Languages : en
Pages : 298
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Book Description
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.
Author: Brandi Simpson Miller
Publisher: Springer Nature
ISBN: 3030884031
Category : Social Science
Languages : en
Pages : 319
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Book Description
This book investigates how cooking, eating, and identity are connected to the local micro-climates in each of Ghana’s major eco-culinary zones. The work is based on several years of researching Ghanaian culinary history and cuisine, including field work, archival research, and interdisciplinary investigation. The political economy of Ghana is used as an analytical framework with which to investigate the following questions: How are traditional food production structures in Ghana coping with global capitalist production, distribution, and consumption? How do land, climate, and weather structure or provide the foundation for food consumption and how does that affect the separate traditional and capitalist production sectors? Despite the post WWII food fight that launched Ghana’s bid for independence from the British empire, Ghana’s story demonstrates the centrality of local foods and cooking to its national character. The cultural weight of regional traditional foods, their power to satisfy, and the overall collective social emphasis on the ‘proper’ meal, have persisted in Ghana, irrespective of centuries of trade with Europeans. This book will be of interest to scholars in food studies, comparative studies, and African studies, and is sure to capture the interest of students in new ways.
Author: Wayne Antony
Publisher: Fernwood Publishing
ISBN: 1773633139
Category : Social Science
Languages : en
Pages : 448
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Book Description
How do we make sense of the social problems that continue to plague Canadian society? Our understanding of issues such as poverty, racism, violence, homophobia, crime and pollution stems from our view of how society is structured. From the dominant neoliberal perspective, social problems arise from individuals making poor choices. From a critical perspective, however, these social troubles are caused by structural social inequalities. Disparities in economic, social and political power — that is, relations of power based on class, race, gender and sexual orientation — are the central structural element of capitalist, patriarchal, colonialist societies. The contributors to Power and Resistance use this critical perspective to explore Canadian social issues such as poverty, colonialism, homophobia, violence against women, climate change and so on. This sixth edition adds chapters on the corporatization of higher education, the lethal impacts of colonialism, democracy, the social determinants of health, drug policy and sexual violence on campus.
Author: Catharina E. Santasilia
Publisher: University Press of Florida
ISBN: 0813070147
Category : Social Science
Languages : en
Pages : 349
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Book Description
New perspectives on an important era in Mesoamerican history This volume examines shifting social identities, lived experiences, and networks of interaction in Mexico during the Mesoamerican Formative period (2000 BCE–250 CE), an era that helped produce some of the world’s most renowned complex civilizations. The chapters offer significant data, innovative methodologies, and novel perspectives on Mexican archaeology. Using diverse and non-traditional theoretical approaches, contributors discuss interregional relationships and the exchange of ideas in contexts ranging from the Gulf Coast Olmec region to the site of Tlatilco in Central Mexico to the often-overlooked cultures of the far western states. Their essays explore identity formation, cosmological perspectives, the first hints of social complexity, the underpinnings of Formative period economies, and the sensorial implications of sociocultural change. Identities, Experience, and Change in Early Mexican Villages is one of the first volumes to address the entirety of this rich and complex era and region, offering a new and holistic view. Through a wealth of exciting interpretations from international senior and emerging scholars, this volume shows the strong influence of cultural exchange as well as the compelling individuality of local and regional contexts over two thousand years of history. Contributors: Catharina E. Santasilia | Guy D. Hepp | Richard A. Diehl | Jeffrey P. Blomster | Philip (Flip) J. Arnold III | Patricia Ochoa Castillo | Christopher Beekman | Tatsuya Murakami | Jeffrey S. Brzezinski | Vanessa Monson | Arthur A. Joyce | Sarah B. Barber | Henri Noel Bernard| Sara Ladrón de Guevara| Mayra Manrique| José Luis Ruvalcaba
Author: Amy E. Guptill
Publisher: John Wiley & Sons
ISBN: 1509542256
Category : Social Science
Languages : en
Pages : 212
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Book Description
This popular text, now in a third edition, offers readers a vivid perspective on the cultural and social complexities of food practices and the current food system. Synthesizing insights from the multidisciplinary field of food studies, this book engages readers’ curiosity by highlighting the seeming paradoxes of food: how food is both individual and social, reveals both distinction and conformity, and, in the contemporary era, seems to come from everywhere but nowhere in particular. Each chapter begins with an intriguing case study and ends with suggested resources and activities. Chapter topics include identity, restaurants and food media, health, marketing, industrialization, global food, surplus and scarcity, and social change. Updates and enhancements in this edition reflect new scholarly insights into how food is involved in social media, social movements, and the COVID-19 pandemic. Throughout, the book blends concepts and empirical accounts to address the central issues of culture, structure, and social inequality. Written in a lively, accessible style, this book provides students with an unrivalled and multifaceted introduction to this fascinating aspect of social life.
