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The Emergence of National Food: The Dynamics of Food and Nationalism de Associate Professor Atsuko Ichijo

The Emergence of National Food: The Dynamics of Food and Nationalism

Editat de Associate Professor Atsuko Ichijo, Dr Venetia Johannes, Dr Ronald Ranta
en Limba Engleză Hardback – 20 feb 2019
What do deep fried mars bars, cod, and Bulgarian yoghurt have in common? Each have become symbolic foods with specific connotations, located to a very specific place and country.This book explores the role of food in society as a means of interrogating the concept of the nation-state and its sub-units, and reveals how the nation-state in its various disguises has been and is changing in response to accelerated globalisation. The chapters investigate various stages of national food: its birth, emergence, and decline, and why sometimes no national food emerges. By collecting and analysing a wide range of case studies from countries including Portugal, Mexico, the USA, Bulgaria, Scotland, and Israel, the book illustrates ways in which various social forces work together to shape social and political realities concerning food.The contributors, hailing from anthropology, history, sociology and political science, investigate the significance of specific food cultures, cuisines, dishes, and ingredients, and their association with national identity. In so doing, it becomes clearer how these two things interact, and demonstrates the scope and direction of the current study of food and nationalism.
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Specificații

ISBN-13: 9781350074132
ISBN-10: 1350074136
Pagini: 224
Ilustrații: 20 bw illus
Dimensiuni: 156 x 234 mm
Greutate: 0.45 kg
Editura: Bloomsbury Publishing
Colecția Bloomsbury Academic
Locul publicării:London, United Kingdom

Caracteristici

Nation states are becoming more of a concern in political science and anthropology; the chapters intertwine nation studies with food studies successfully creating an interdisciplinary framework for understanding nation formation

Notă biografică

Atsuko Ichijo is Associate Professor of Politics, Kingston University, UK. Venetia Johannes is Postdoctoral Research Associate at Institute of Social and Cultural Anthropology, University of Oxford, UK. Ronald Ranta is Senior Lecturer in International Relations, Kingston University, UK.

Cuprins

Notes on contributorsIntroduction Venetia Johannes (University of Oxford, UK), Atsuko Ichijo (Kingston University, UK) and Ronald Ranta (Kingston University, UK)Part One: The 'Template': The 'Orthodox' Emergence and Development of National Food1. Salt Cod and the Making of a Portuguese National CuisineJosé Sobral (Universidade de Lisboa, Portugal)2. The Cookbook in Mexico: A Founding Document of the Modern NationSarah Bak-Geller Corona (Universidad Nacional Autónoma de México, Mexico)3. Potica: The Leavened Bread that Reinvented SloveniaAna Tominc (Queen Margaret University, UK) and Andreja Vezovnik (University of Ljubljana, Slovenia)4. Bacillus Bulgaricus: The Breeding of National Pride Nevena Nancheva (Kingston University, UK)5. Food and Nationalism in an Independent Ghana Brandi Simpson Miller (SOAS, UK)Part Two: Contemporary Accounts of the Emergence and Development of National Food6. 'Signifying poverty, class and nation through Scottish foods: From Haggis to Deep-Fried Mars Bars' Joy Fraser (George Mason University, USA) and Christine Knight (Sheffield Hallam University, UK)7. Catalan Culinary Nationalism: A Contemporary Case study Venetia Johannes (University of Oxford, UK)8. National Cuisine and Regional Identities in Costa Rica Mona Nikolic (Freie Universität Berlin, Germany)9. Ethnicity, Class and Nation in the Chilean Cuisine Isabel M. Aguilera Bornand (Tarapacá University, Chile)Part Three: Critical Accounts of National Food10. Does Israeli Food Exist? The Multifaceted and Complex Making of a National FoodRonald Ranta (Kingston University, UK) and Claudia Raquel Prieto-Piastro (King's Colleage London, UK)11. Obliterating or Reviving the Nonexisting nation Liora Gvion (The Kibbutzim College of Education in Tel Aviv, Israel)12. Nationalism, Culinary Coherence and the Case of the United States: An Empirical or Conceptual Problem?Amy Trubek (University of Vermon, US)13. The Canadian Cuisine FallacyNicolas Fabien-Ouellet (University of Vermont, US)14. 'They're Always Eating Cuy': Food Regionalism and Transnationalism in Ecuador and the AndesEmma-Jayne Abbots, University of Wales Trinity Saint David, UKConclusionAtsuko Ichijo (Kingston University, UK)ReferencesIndex

Recenzii

The Emergence of National Food is a valuable contribution to the growing literature on the complex relationship between food and identity. [C]ollectively the contributors establish the critical roles played by geography and culture, and how actors from across the socio-economic spectrum participate in discourses of national cuisine and identity.
The essays in this interdisciplinary collection interrogate how the history of a nation can be found in the history of its diet. The editors discuss three historical theories of defining nationhood and relate them to the concept of national cuisines. The framework of [these] historical theories explains how no one theory can be comprehensive in connecting food culture to nationhood. Summing Up: Recommended. Advanced undergraduates and graduate students.
This book might have been titled Invented Food Traditions, as it's redolent of the seminal volume edited by Eric Hobsbawm and Terence Ranger in 1983 that laid bare the labour that went into making national traditions. Here we see a not dissimilar type of labour cooking up all manner of national foods and cuisines. The present volume reminds us of the humble, utilitarian, and decidedly non-national origins of food before showing how layer upon layer of national meaning are ladled upon it to concoct new, and thereafter cherished, national cuisines. At the same time, the book displays a refreshing sensitivity to the way the consumers of these national cuisines steadfastly testify to their supposedly intrinsic national origins. Approaching their topic in different empirical and historical contexts, from multiple theoretical standpoints and disciplinary perspectives, and with an array of methodological tools (or perhaps utensils?), the contributors to this volume capture the symbolic struggles in the kitchen of the nation where food is made national.
This volume is a welcome addition to scholarship on the contested formation of national culinary identities. Its strength is its wide-ranging geographic coverage of contemporary case studies of national food, particularly from smaller or lesser-known culinary regions, including salt cod in Portugal, potica (leavened bread) in Slovenia, poutine (fries, cheese curds, and gravy) in Québec, yoghurt in Bulgaria, haggis and deep-fried Mars Bars in Scotland, or pa amb tomàquet (bread rubbed with tomato) in Catalonia. These studies of national food as a unifying force are balanced by equally compelling examinations of its marked absence, whether in Ecuador, Ghana, Costa Rica, Chile, Israel, or the United States. Wherever one goes, food and nation are always on the menu.
This book offers a wide variety of exciting case studies that will close a gap in research on nationalism and food.