Cooking Cultures

Convergent Histories of Food and Feeling

Inbunden, Engelska, 2016

1 024 kr

Beställningsvara. Skickas inom 11-20 vardagar. Fri frakt över 249 kr.

Beskrivning

This volume offers a study of food, cooking and cuisine in different societies and cultures over different periods of time. It highlights the intimate connections of food, identity, gender, power, personhood and national culture, and also the intricate combination of ingredients, ideas, ideologies and imagination that go into the representation of food and cuisine. Tracking such blends in different societies and continents developed from trans-cultural flows of goods and peoples, colonial encounters, adventure and adaptation, and change in attitude and taste, Cooking Cultures makes a novel argument about convergent histories of the globe brought about by food and cooking.

Produktinformation

Utgivningsdatum:2016-07-01
Mått:160 x 239 x 22 mm
Vikt:510 g
Format:Inbunden
Språk:Engelska
Antal sidor:270
Förlag:Cambridge University Press
ISBN:9781107140363

Utforska kategorier

Antropologi inom Samhälle och politik

Mer om författaren

Ishita Banerjee-Dube is Professor of History at the Centre for Asian and African Studies, El Colegio de México, Mexico City. She is the author of Divine Affairs (2001), Religion, Law, and Power (2007), A History of Modern India (Cambridge, 2015) and, in Spanish, Fronteras del Hinduismo (2007).

Innehållsförteckning

Introduction: culinary cultures and convergent histories Ishita Banerjee-Dube; Part I. Food, Pride, Power: 1. Trout still on the menu? Indigeneity and cuisine Duncan Brown; 2. The hummus wars: local food, Guinness Records and the Palestinian-Israeli gastropolitics Nir Avieli; 3. Rice, pork and power in the Vietnamese village Erica J. Peters; Part II. Cooking, Cuisine, Gender: 4. Mem and Cookie: the colonial kitchen in Malaysia and Singapore Cecilia Leong-Salobir; 5. Modern menus: family, food, health and gender in colonial Bengal Ishita Banerjee-Dube; 6. Sweetness, gender, and identity in Japanese culinary culture Jon D. Holtzman; Part III. Food, Identity, Personhood: 7. Local foods in contemporary China: the case of southwest Hubei Xu Wu; 8. From the market to the kitchen and table: food and its many meanings in Dakar Maria Guadalupe Aguilar Escobedo; 9. What is human?: Food taboo and anthropophagy in northwest Mozambique Arianna Huhn; Part IV. Food, Myth, Nostalgia: 10. Global mixed race and culinary cultures: interethnic exchanges of food and love at Addis Ababa Café Jean Duruz; 11. The culinary myths of the Mexican nation Sarah Bakgeller.