Food and Identity in a Globalising World – serie
Visar alla böcker i serien Food and Identity in a Globalising World. Handla med fri frakt och snabb leverans.
13 produkter
13 produkter
1 283 kr
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The book highlights understudied themes in anthropology, food studies and gender studies, and focuses on three key themes: food and national identity construction, the role of women as feeders of the nation, and everyday nationhood.
1 283 kr
Skickas inom 10-15 vardagar
The book highlights understudied themes in anthropology, food studies and gender studies, and focuses on three key themes: food and national identity construction, the role of women as feeders of the nation, and everyday nationhood.
Food and Identity in Nineteenth and Twentieth Century Ghana
Food, Fights, and Regionalism
Inbunden, Engelska, 2022
1 283 kr
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The political economy of Ghana is used as an analytical framework with which to investigate the following questions: How are traditional food production structures in Ghana coping with global capitalist production, distribution, and consumption?
Food and Identity in Nineteenth and Twentieth Century Ghana
Food, Fights, and Regionalism
Häftad, Engelska, 2023
1 283 kr
Skickas inom 10-15 vardagar
The political economy of Ghana is used as an analytical framework with which to investigate the following questions: How are traditional food production structures in Ghana coping with global capitalist production, distribution, and consumption?
1 540 kr
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This volume offers a comparative survey of diverse settler colonial experiences in relation to food, food culture and foodways - how the latter are constructed, maintained, revolutionised and, in some cases, dissolved. What do settler colonial foodways and food cultures look like? Are they based on an imagined colonial heritage, do they embrace indigenous repertoires or invent new hybridised foodscapes? What are the socio-economic and political dynamics of these cultural transformations? In particular, this volume focuses on three key issues: the evolution of settler colonial identities and states; their relations vis-à-vis indigenous populations; and settlers’ self-indigenisation – the process through which settlers transform themselves into the native population, at least in their own eyes. These three key issues are crucial in understanding settler-indigenous relations and the rise of settler colonial identities and states.
1 540 kr
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This volume offers a comparative survey of diverse settler colonial experiences in relation to food, food culture and foodways - how the latter are constructed, maintained, revolutionised and, in some cases, dissolved.
592 kr
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Building and expanding on the first edition, the second edition of Food, National Identity and Nationalism continues to explore a much-neglected area study: the relationship between food and nationalism.
592 kr
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Building and expanding on the first edition, the second edition of Food, National Identity and Nationalism continues to explore a much-neglected area study: the relationship between food and nationalism. With a preface written by Michaela DeSoucey and using a wide range of case studies, it demonstrates that food and nationalism is an important area to study, and that the food-nationalism axis provides a useful prism through which to explore and analyse the world around us, from the everyday to the global, and the ways in which it affects us. The second edition includes a number of new case studies, including the demise and resurrection of pie as a ‘national dish’ in post-Brexit Britain; the use of netnography; the role of diasporas in maintaining and reinventing national food; the gastrodiplomatic potential of the New Nordic Cuisine; the potential of veganism to transcend nationalism; and the relationship between gastronationalism and populism.
1 283 kr
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This book provides an interdisciplinary examination of Peruvian cuisine’s shift from a culinary to a political object and the making of Peru as a food nation on the global stage. It focuses on the contexts, processes and protagonists that have endowed the country’s cuisine with new meaning, new coherence and prominence, and with the ability to communicate what was important for Peruvians after decades of political violence and economic decline. This work unfolds central processes of the culinary project ranging from the emergence of gastronomy, to the refiguring of indigenous people as producers, to the use of cultural identity as an authenticating force. From the Plate to Gastro-Politics offers a critical reading of what has been called a “gastronomic revolution”, highlighting the ways in which claims to national unity and social reconciliation smooth over ongoing inequalities.This book will be of interest to scholars and students of food studies, cultural anthropology, heritage studies and Latin American studies.
1 283 kr
Skickas inom 10-15 vardagar
This book provides an interdisciplinary examination of Peruvian cuisine’s shift from a culinary to a political object and the making of Peru as a food nation on the global stage. It focuses on the contexts, processes and protagonists that have endowed the country’s cuisine with new meaning, new coherence and prominence, and with the ability to communicate what was important for Peruvians after decades of political violence and economic decline. This work unfolds central processes of the culinary project ranging from the emergence of gastronomy, to the refiguring of indigenous people as producers, to the use of cultural identity as an authenticating force. From the Plate to Gastro-Politics offers a critical reading of what has been called a “gastronomic revolution”, highlighting the ways in which claims to national unity and social reconciliation smooth over ongoing inequalities.This book will be of interest to scholars and students of food studies, cultural anthropology, heritage studies and Latin American studies.
Food, Migration and Belonging
A Glossary for Doing Fieldwork in Contemporary Europe
Inbunden, Engelska, 2025
1 496 kr
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This book maps the concepts that capture changing alimentary practices, starting from the impact of migration on contemporary Europe.
1 797 kr
Kommande
This volume brings together a diverse group of Australian scholars who offer a range of perspectives on Australian identity and “being Australian” through the lens of food. It addresses the complex nature of Australia’s always-evolving culinary landscape where multiculturalism and enduring Indigenous foodways are entangled with settler-colonial legacies. How has Australian food culture been shaped by the way Australians see themselves and by their cultural assumptions and aspirations in an increasingly globalised world? What role do foods from Indigenous and immigrants’ cuisines play in Australian culinary identity - how have they been acclimatized and acculturated, interpreted or adapted, adopted and at times co-opted in Australian and global contexts? And how do Aboriginal Australians and immigrants assert their senses of identity through food?Through its multidisciplinary approach to these and other contemporary debates around food and identity in Australia from both non-Indigenous and Aboriginal scholars, this book makes a unique contribution to the literature on food and food culture in Australia.
Safeguarding Savoir-Faire
Culinary Heritage Initiatives, Globalization, and Nationalism in Contemporary France
Inbunden, Engelska, 2026
1 413 kr
Kommande
This book examines the heritagization of food in France, revealing how these processes reflect broader societal tensions around national identity and social inclusion. Addressing a gap in scholarship on French culinary heritage, it investigates top-down policies and local initiatives that promote ‘authenticity’. Combining critical heritage and cultural studies, the book highlights the risks of commodifying culinary traditions while exploring sustainable, hybrid approaches to valuing foodways. It unpacks key concepts like terroir and savoir-faire to illustrate how food contributes to constructing social belonging, and considers the impacts of France’s gastronomic UNESCO recognitions, highlighting unintended effects such as cultural essentialization and the freezing of tradition. By analysing terroir-based marketing and the “buy local” movement, this book demonstrates how such initiatives can reinforce exclusionary narratives and geopolitical borders. It calls for inclusive approaches to culinary heritage which recognize the flows and exchanges behind traditions, and will interest scholars and students in food studies, heritage and cultural studies, French studies, comparative literature, socio-cultural anthropology, environmental humanities, and human geography.