Global Brooklyn

Designing Food Experiences in World Cities

Inbunden, Engelska, 2021

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Beskrivning

What do the fashionable food hot spots of Cape Town, Mumbai, Copenhagen, Rio de Janeiro, and Tel Aviv have in common? Despite all their differences, consumers in each major city are drawn to a similar atmosphere: rough wooden tables in postindustrial interiors lit by edison bulbs. There, they enjoy single-origin coffee, kombucha, and artisanal bread. This is ‘Global Brooklyn,’ a new transnational aesthetic regime of urban consumption. It may look shabby and improvised, but it is all carefully designed. It may romance the analog, but is made to be Instagrammed. It often references the New York borough, but is shaped by many networked locations where consumers participate in the global circulation of styles, flavors, practices, and values. This book follows this phenomenon across different world cities, arguing for a stronger appreciation of design and materialities in understanding food cultures. Attentive to local contexts, struggles, and identities, contributors explore the global mobility of aesthetic, ethical, and entrepreneurial projects, and how they materialize in everyday practices on the ground. They describe new connections among eating, drinking, design, and communication in order to give a clearer sense of the contemporary transformations of food cultures around the world.

Produktinformation

Utgivningsdatum:2021-01-14
Mått:156 x 234 x 21 mm
Vikt:481 g
Format:Inbunden
Språk:Engelska
Antal sidor:216
Förlag:Bloomsbury Publishing PLC
ISBN:9781350144477

Utforska kategorier

Kulturvetenskap inom Samhälle och politik
Kokböcker inom Mat och dryck
Produktdesign inom Kultur

Mer om författaren

Fabio Parasecoli is Professor of Food Studies in the Department of Nutrition and Food Studies, New York University, USA.Mateusz Halawa is based at the Institute of Philosophy and Sociology at the Polish Academy of Sciences, Poland.

Recensioner i media

Global Brooklyn’s authors motivate audiences to ask themselves how design strategies could more accurately reflect the spaces and communities they affect. Most importantly, their arguments prove that Taste is purposefully influenced to keep certain entities alive - a phenomenon all too real in our post-2020 climate.

Innehållsförteckning

Part I: Finding Global Brooklyn1. Introduction: Global Brooklyn: How Instagram and Postindustrial Design Are Shaping How We Eat, Fabio Parasecoli, New York University, New York City, USA and Mateusz Halawa, Institute of Philosophy and Sociology, Polish Academy of Science, Warsaw, PolandDispatch: Mobile Brooklyn: The Arrival of Food Trucks, Bryan Moe, Biola University, La Mirada CA, USAPart II: Exploring Global Brooklyn 2. Cape Town: Post-Industrial Chic in a Changing Society, Signe Rousseau, University of Cape Town, South Africa3. Melbourne: Care, Ethics, and Social Enterprise Meet Global Cafe´ Culture, Tania Lewis, RMIT University, Australia and Oliver Vodeb, RMIT University, AustraliaDispatch: Global Zen and the Art of Local Coffee: Japanese Cafe´s in the Age of Global Brooklyn, Helena Grinshpun, Hebrew University of Jerusalem, Israel4. Copenhagen: Porridge Bars, Nordic Craft Beer, and Hipster Families in the Welfare State, Jonatan Leer, University College Absalon, Roskilde, Denmark5. Global Paris: Between Terroir and Hamburge´s, Susan Taylor Leduc, Research Center of the Chateau of Versailles, FranceDispatch – London: A Stroll in Hackney, Adriana Rosati, Independent Scholar6. Rio de Janeiro: Tropical Global Brooklyn, Thiago Gomide Nasser, Junta Local, Rio de Janeiro, BrazilDispatch: From Farm to Cup: The Emergence of Global Brooklyn Cafe´ Culture in Thailand , Yoshimi Osawa, National Museum of Ethnology, Japan7. Constructing New Communities: Global Brooklyn in Tel, Liora Gvion, Kibbutzim College of Education, Tel Aviv, IsraelDispatch: Accra: Who is Eating in Global Brooklyn?, JT Akai, journalist and author, Ghana8. Mumbai: Importing and Glamorizing Social Values, Priyansha Jain, Independent Scholar, IndiaPart III: BACK TO BROOKLYN9. Brooklyn: Hipster Aesthetics, Foodways, and the Cultural Imaginary, Kathleen LeBesco and Peter Naccarato, Marymount Manhattan College, New York City, USADispatch: Chicago: Design of Displacement, Mireya Loza, New York University, USAConclusion: Thinking Food through Design, Fabio Parasecoli, New York University, USA and Mateusz Halawa, Institute of Philosophy and Sociology, Polish Academy of Science, Warsaw, PolandBibliographyIndex