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Jean Pierre Williot, Isabelle Bianquis - Nomadic Food, Häftad

Häftad, Engelska, 2022

Nomadic Food

Anthropological and Historical Studies around the World

Av Jean Pierre Williot, Isabelle Bianquis

Del i serien Bloomsbury Studies in Food and Gastronomy

457 kr

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Beskrivning
In this book, contributors examine the many meanings of the term 'nomad' through the study of food habits. Food and beverage products have become just as nomadic as other objects, such as telephones and computers, whereas in the past only food and money were able to move about with their carriers. Food industries have seized control of this trend to make it the characteristic feature of consumption outside the home - always faster and more convenient, the just-in-time meal: 'what I want, when I want, where I want', snacks, finger food, and street food. The terms reveal the contemporary modernity and spread of food practices, but they are only modified versions of older and more uncommon forms of behavior. Mobility, in the sense of multiple forms of moving about using public or individual, and possibly intermodal, means of transport, on spatial scales and temporal rhythms which are frequent and recurring but variable, responding to professional or leisure needs, can serve as a basic premise in order to gain insight into the concept of food nomadism.
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Isabelle Bianquis is Professor of Anthropology at the University of Tours and in the Research team Citeres (UMR 7324). She studies the social and ritual life of the nomads of Mongolia and currently heads a research program on food mutations of the northern peoples in collaboration with the North-Eastern Federal University of Yakutsk (Russia). Jean-Pierre Williot is Professor of Contemporary History at Sorbonne University, Paris. He is author or co-author of twenty books about various topics (history of gas industry, history of railways, food history). His main research interests history of consumption and innovation.

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This eclectic collection of essays treats nomadism and mobile populations around the globe, ranging across Senegal, Italy, Mongolia, Israel, Australia, Corsica, and Russian Siberia; one chapter even explores the ways NASA missions functioned as laboratories for nutrition in long-range space exploration. Thematically and topically interesting, the chapters link specific nomadic practices to food cultures within the context of globalization and late modernity. This collection takes a very wide view of what can be counted as nomadism: transnational, tourist, and migratory mobility are all covered under the same umbrella term. . . this has the advantage of pointing out certain similarities between different forms as they exist, have existed, or can be imagined to exist. . . these chapters will likely be useful in anthropology, migration, food studies, and food security courses; in classes covering specific populations and/or geographic areas; and those covering the forms of mobility mentioned above. Summing Up: Recommended. Lower-division undergraduates through graduate students; professionals.

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