Local Foods Meet Global Foodways: Tasting History
Editat de Benjamin Lawrance, Carolyn de la Peñaen Limba Engleză Hardback – 31 ian 2012
Local Foods Meet Global Foodways considers movements in context, and, in doing so, complicates the notions that food 'shapes' culture as it crosses borders or that culture 'adapts' foods to its neo-local or global contexts. By analysing the dynamics of contact between mobile foods and/or people and the specific cultures of consumption they provoke, these case studies reveal the process whereby local foods become global or global foods become local, to be a dynamic, co-creative development jointly facilitated by humans and nature.
This volume explores a vast expanse of global regions, such as North and Central America, Europe, China, East Asia and the Pacific, India, sub-Saharan Africa, the Atlantic Ocean, and the USSR/Russia. It includes a foreword by the eminent food scholar Carole Counihan, and an afterword by noted theorist of cuisine Rachel Laudan, and will be of great interest to students and researchers of history, anthropology, geography, cultural studies and American studies.
This book is based on a special issue of Food and Foodways.
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Specificații
ISBN-13: 9780415697750
ISBN-10: 0415697751
Pagini: 232
Dimensiuni: 174 x 246 x 18 mm
Greutate: 0.59 kg
Ediția:1
Editura: Taylor & Francis
Colecția Routledge
Locul publicării:Oxford, United Kingdom
ISBN-10: 0415697751
Pagini: 232
Dimensiuni: 174 x 246 x 18 mm
Greutate: 0.59 kg
Ediția:1
Editura: Taylor & Francis
Colecția Routledge
Locul publicării:Oxford, United Kingdom
Public țintă
Postgraduate and ProfessionalCuprins
Foreword Carole Counihan 1. Introduction: Foodways, ‘Foodism,’ or Foodscapes? Navigating the Local/Global and Food/Culture Divides Carolyn de la Peña and Benjamin N. Lawrance 2. Milk for 'Growth': Global and Local Meanings of Milk Consumption in China, India, and the United States Andrea S. Wiley 3. Appetites Without Prejudice: U.S. Foreign Restaurants and the Globalization of American Food Between the Wars Audrey Russek 4. Virginia Ham: The Local and Global of Colonial Foodways Megan E. Edwards 5. Making White Bread by the Bomb's Early Light: Anxiety, Abundance, and Industrial Food Power in the Early Cold War Aaron Bobrow-Strain 6. 'To Avoid This Mixture': Rethinking Pulque in Colonial Mexico City Daniel Nemser 7. 'To Make a Curry the India Way': Tracking the Meaning of Curry Across Eighteenth-Century Communities Stephanie R. Maroney 8. The 'Coffee Doctors': The Language of Taste and the Rise of Rwanda's Specialty Bean Value Jenny Elaine Goldstein 9. Fast Food and Nutritional Perceptions in the Age of 'Globesity': Perspectives from the Provincial Philippines Ty Matejowsky 10. A House of Honey: White Sugar, Brown Sugar, and the Taste for Modernity in Colonial and Postcolonial Indonesia G. Roger Knight Afterword Rachel Laudan
Notă biografică
Benjamin N. Lawrance, Ph.D. is the Barber B. Conable, Jr. Endowed Chair of International Studies at the Rochester Institute of Technology, USA. He is the author of Trafficking in Slavery’s Wake: Law and the Experiences of Women and Children in Africa (2012), Locality, Mobility, and ‘Nation’ (2007), Interpreters, Intermediaries and Clerks (2006), and The Ewe of Togo and Benin (2006).
Carolyn de la Peña is a Professor of American Studies and Director of the Humanities Institute at the University of California at Davis, USA. Her most recent book is Empty Pleasures: The Story of Artificial Sweeteners from Saccharin to Splenda (2010).
Carolyn de la Peña is a Professor of American Studies and Director of the Humanities Institute at the University of California at Davis, USA. Her most recent book is Empty Pleasures: The Story of Artificial Sweeteners from Saccharin to Splenda (2010).
Descriere
This books explores critical issues in food and drink production and consumption. By deploying a world-historical lens to explore the ways in which food and people interact when one or the other is in motion, the authors uncover the foods that move – travelling between points of origin and points of consumption on their way to becoming "global" cuisines; and people who move – creating new meanings for "local" products, sometimes but not always in anticipation of external markets.
This book was originally published as a special issue of Food & Foodways.
This book was originally published as a special issue of Food & Foodways.