ISBN:
9781487539535
,
9781487539542
Language:
English
Pages:
1 Online-Ressource (xi, 396 Seiten)
,
Illustrationen
Series Statement:
Culinaria Series v.1
Parallel Title:
Erscheint auch als Food mobilities
DDC:
394.1/2
Keywords:
Food Case studies
;
Food habits Case studies
;
Food consumption Case studies
;
International cooking Case studies
;
Globalization Case studies
;
Aliments - Études de cas
;
Habitudes alimentaires - Études de cas
;
Aliments - Consommation - Études de cas
;
Cuisine internationale - Études de cas
;
Mondialisation - Études de cas
;
Food
;
Food consumption
;
Food habits
;
Globalization
;
International cooking
;
Case studies
;
Case studies
;
Études de cas
Abstract:
"Food moves. Today, shoppers can load their shopping basket with spices from India, fruit from Honduras, and canned goods from Italy. Diners can decide between restaurants offering the cuisines of the world. Bringing together multidisciplinary scholars from the growing discipline of food studies, Food Mobilities examines food provisioning and the food cultures of the world, historically and in contemporary times. This collection of essays addresses the connections between the symbolic relations of mobility and systems of food politics, production, transformation, exchange, and consumption. The authors offer a range of fascinating case studies, including explorations of Italian foods in colonial Ethiopia, traditional Cornish pasties in Mexico, migrant community gardeners in Toronto, and beer all around the world. The book demonstrates that mobility is not only a logistical question of moving people, animals, plants, and commodities but also one of knowledge production. In exploring the origins of the contemporary global food system and how we cook and eat today, Food Mobilities uncovers the local and global circulation of food, ingredients, cooks, commodities, labour, and knowledge."--
Description / Table of Contents:
Cover -- Half-Title Page -- Series Page -- Title Page -- Copyright Page -- Contents -- List of Illustrations -- Introduction: Mobility and the Making of World Cuisines -- Mobility and Its Discontents: Movements of Foods and Peoples from the Palaeolithic to the Present -- Part One: The Body and the Self -- 1 Mobility of Food and Ideas in Egypt: Between Sterilization and Inoculation -- 2 Let's Get Phygital: Food Representations on the Move -- 3 People-Plant Mobilities: Growing Bitter Melon and Bottle Gourd in Toronto -- Part Two: Infrastructures and Pathways
Description / Table of Contents:
4 Gastrofascism in the Empire: Settler Colonialism and Food Mobility in Italian East Africa, 1935-1941 -- 5 The Fastest Fast Food in the World: Airplane Cuisine and the "Taste of Pace" -- 6 From Cloth Oil to Extra Virgin: Italian Olive Oil before the Invention of the Mediterranean Diet -- 7 The Global Mobilities and Local Immobilities of Tea -- Part Three: Mobilities and Immobilities -- 8 Street Food and Street Life in Immigrant Enclaves: A Case Study of the Jews of the United States -- 9 Rhythms of Mobility: How (Im)Mobility Shapes Rural Food Retail Practices in South Africa
Description / Table of Contents:
10 Immobility: Threats to the Livelihoods of the Poor -- Part Four: Biodiversity, Taste, and Nation -- 11 From Cornish Pasties to Mexican Pastes: Mobilities across Time and Space -- 12 How the World Eats: Myra Waldo and the Around-the-World Cookbook -- 13 Hop Movements: The Global Invention of Craft Beer -- 14 Transnational Journeys and Biocultural Heritage: The Caribbean Food-Medicine Nexus -- Coda: Food Mobilities in the Time of COVID-19 -- Locked Down: Writing about Food Mobility while Sheltering in Place -- Contributors -- Index
Note:
Includes bibliographical references and index
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