Food and Identity in a Globalising World – serie

This book explores the relationship between the food culture of Israel and the creation of its national identity. It is an effort to research what the mundane, everyday behaviours such as cooking and feeding ourselves and others, can tell us about the places we were born and the cultural practices of a nation.  With the aim of developing a better understanding of the many facets of Israeli nationalism, this ethnographic work interrogates how ordinary Israelis, in particular women, use food in their everyday life to construct, perform and resist national narratives. It explores how Israeli national identity is experienced through its food culture, and how social and political transformations are reflected in the consumption patterns of Israeli society.  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. It is a relevant work for researchers and students interested in the study of food, gender, nationalism and the Middle East; as well as for food writers and bloggers alike.

This book explores the relationship between the food culture of Israel and the creation of its national identity. It is an effort to research what the mundane, everyday behaviours such as cooking and feeding ourselves and others, can tell us about the places we were born and the cultural practices of a nation.  With the aim of developing a better understanding of the many facets of Israeli nationalism, this ethnographic work interrogates how ordinary Israelis, in particular women, use food in their everyday life to construct, perform and resist national narratives. It explores how Israeli national identity is experienced through its food culture, and how social and political transformations are reflected in the consumption patterns of Israeli society.  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. It is a relevant work for researchers and students interested in the study of food, gender, nationalism and the Middle East; as well as for food writers and bloggers alike.

This book investigates how cooking, eating, and identity are connected to the local micro-climates in each of Ghana’s major eco-culinary zones. The work is based on several years of researching Ghanaian culinary history and cuisine, including field work, archival research, and interdisciplinary investigation. 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? How do land, climate, and weather structure or provide the foundation for food consumption and how does that affect the separate traditional and capitalist production sectors? Despite the post WWII food fight that launched Ghana’s bid for independence from the British empire, Ghana’s story demonstrates the centrality of local foods and cooking to its national character. The cultural weight of regional traditional foods, their power to satisfy, and the overall collective social emphasis on the ‘proper’ meal, have persisted in Ghana, irrespective of centuries of trade with Europeans. This book will be of interest to scholars in food studies, comparative studies, and African studies, and is sure to capture the interest of students in new ways.

This book investigates how cooking, eating, and identity are connected to the local micro-climates in each of Ghana’s major eco-culinary zones. The work is based on several years of researching Ghanaian culinary history and cuisine, including field work, archival research, and interdisciplinary investigation. 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? How do land, climate, and weather structure or provide the foundation for food consumption and how does that affect the separate traditional and capitalist production sectors? Despite the post WWII food fight that launched Ghana’s bid for independence from the British empire, Ghana’s story demonstrates the centrality of local foods and cooking to its national character. The cultural weight of regional traditional foods, their power to satisfy, and the overall collective social emphasis on the ‘proper’ meal, have persisted in Ghana, irrespective of centuries of trade with Europeans. This book will be of interest to scholars in food studies, comparative studies, and African studies, and is sure to capture the interest of students in new ways.

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.

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.

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.

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.

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.

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.

This book maps the concepts that capture changing alimentary practices, starting from the impact of migration on contemporary Europe. Our relationship with food, the members of our community with whom we share our meals, and the fertile earth, is changing fast in these times of migration and globalization. The book shows how these practices give form to a (new) world, while outlining a refreshing overview of the social and political realities that sign the times. Written by academics from both the social sciences and the humanities, together with activists, policy makers, migrants, artists and chefs, every contribution is deeply entangled with the changing realities of everyday life today.

This book maps the concepts that capture changing alimentary practices, starting from the impact of migration on contemporary Europe. Our relationship with food, the members of our community with whom we share our meals, and the fertile earth, is changing fast in these times of migration and globalization. The book shows how these practices give form to a (new) world, while outlining a refreshing overview of the social and political realities that sign the times. Written by academics from both the social sciences and the humanities, together with activists, policy makers, migrants, artists and chefs, every contribution is deeply entangled with the changing realities of everyday life today.

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.