ISBN:
9781137326409
,
1137326409
Language:
English
Pages:
XIII, 230 S.
Edition:
1. publ.
Series Statement:
Consumption and public life
DDC:
394.1/2
Keywords:
Geschichte 1800-2010
;
Food habits / Cross-cultural studies
;
Food consumption / Cross-cultural studies
;
HISTORY / Social History
;
SOCIAL SCIENCE / Anthropology / Cultural
;
SOCIAL SCIENCE / Customs & Traditions
;
SOCIAL SCIENCE / Social Classes
;
Kulturelle Identität
;
Kochen
;
Traditionale Kultur
;
Soziokultureller Wandel
;
Ernährungsgewohnheit
;
Globalisierung
;
Aufsatzsammlung
;
Festschrift
;
Aufsatzsammlung
;
Aufsatzsammlung
;
Festschrift
;
Festschrift
;
Aufsatzsammlung
;
Festschrift
;
Aufsatzsammlung
;
Festschrift
;
Aufsatzsammlung
;
Soziokultureller Wandel
;
Globalisierung
;
Kochen
;
Ernährungsgewohnheit
;
Traditionale Kultur
;
Kulturelle Identität
;
Geschichte 1800-2010
Abstract:
"The globalization of food consumption has often been equated with the loss of culinary traditions and the homogenization of cuisines. By contrast, the anthropologists, historians and sociologists contributing to this collection reveal both rapid changes and also profound and sometimes surprising continuities in local food consumption practices in the nineteenth, twentieth and twenty-first centuries, and use these to shed light on shifting social boundaries and cultural identities. The volume combines ethnographic, historical and comparative analyses, situating local practices of eating, cooking and sharing food within transnational processes and contexts. In so doing, the volume celebrates and furthers approaches developed in Jack Goody's seminal 1982 book, Cooking, Cuisine and Class: A Study in Comparative Sociology. With studies of China, India, West Africa, South America and Europe, the book provides a truly global perspective on the social dynamics of food consumption in the modern world"--
Note:
Includes bibliographical references and index
,
Machine generated contents note: -- Foreword; Jack Goody 1. Introduction: Cooking, Cuisine and Class and the Anthropology of Food; Jakob A. Klein 2. Meat: A Cultural Biography in (South) China; James L. Watson 3. From Fasting to Fast Food in Kumasi, Ghana; Gracia Clark 4. Civilising Tastes: From Caste to Class in South Indian Foodways; James Staples 5. The Fast and the Fusion: Class, Colonialism and the Remaking of Comida Tipica in Highland Ecuador; Emma-Jayne Abbots 6. The High and the Low in the Making of a Portuguese National Cuisine in the Nineteenth and Twentieth Centuries; Jose Sobral 7. Indigestion in the Long Nineteenth Century: Aspects of English Taste and Anxiety, 1800-1950; Stephen Mennell 8. Eating Out Bangladeshi-Style: Catering and Class in Diasporic East London; Johan Pottier 9. The Taste for Milk in Modern China (1865-1937); Francoise Sabban 10. Drink, Meals and Social Boundaries; Sami Zubaida
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