ISBN:
135014830X
,
9781350148307
Language:
English
Pages:
xvii, 347 pages
,
illustrations (black and white)
,
25 cm
Parallel Title:
Erscheint auch als
DDC:
641.3
Keywords:
Food Social aspects
;
Cooking Social aspects
;
Material culture
;
Cooking Equipment and supplies
;
Cooking - Equipment and supplies
;
Cooking - Social aspects
;
Food - Social aspects
;
Material culture
Abstract:
Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and "stuff," and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies
Description / Table of Contents:
1. Introduction: Food's material cultures / Irina D. Mihalache and Elizabeth Zanoni -- Part one: Food. 2. My mother's æbleskiver pan / Lena Mortensen -- 3. Shaping the material: turning the food studies lens on itself in pursuit of "better" food / Jonathan Deutsch -- 4. Slices and fillings: the material culture of sandwiches / Megan J. Elias -- 5. While supplies last: the materialism and symbolism of limited-edition packaged foods / Emily Truman -- 6. Creating and recreating a dish: on craftsmanship, cooking, and food as material culture / Susanne Højlund and Claudia Squarzon -- Part two: Environments. 7. "My life is on those shelves...": ingesting culinary cultures in a Mediterranean port city / Jean Duruz -- 8. Materializing cold: refrigeration and food infrastructure in Argentina during the twentieth century / John Soluri -- 9. Kitchens, tools, organization, and the struggles of everyday home cooks / Amy B. Trubek -- 10. Teaching with food / Daniel E. Bender and Lisa Haushofer -- 11. "When the numbers prosper, the people suffer": robust contemporary neoliberal culture / David Sutton and Leonidas Vournelis -- Part three: Representations. 12. In conversation with Michelle Moon / Michelle Moon (interviewed by Irina D. Mihalache) -- 13. Exhibiting the Mediterranean diet in a French museum: the case of Le grand mezzé at the Mucem / Julie Deramond and Nolwenn Pianezza -- 14. Who we eat is what we are: American culinary history and material culture in two museums / Delores B. Phillips -- 15. Working around the recipe: cookbooks and culinary ephemera in special collections / Elizabeth Ridolfo -- 16. Fun in the produce aisle: on the marketing (an materiality) of unprocessed foods to children / Charlene Elliott -- Part four: conclusions: in conversation with food visionaries. 17. Food visionaries: in conversation with Chef Tawnya Brant -- 18. Food visionaries: in conversation with Ozoz Sokoh -- 19. Food visionaries: in conversation with Vanessa Ling Yu
Note:
Includes bibliographical references and index
