Eating Culture: The Poetics and Politics of FoodTobias Döring, Markus Heide, Susanne Muehleisen Food has always operated in circulation between the local and the global, migration and resettlement and, with its power in defining and performing social meanings, served to construct notions of home and cultural otherness. But while previous studies emphasized these oppositions, our globalized and postcolonial setting today poses a new question: what happens to eating culture when the pure products go crazy? This transdisciplinary volume therefore draws on research in social anthropology, sociolinguistics, discourse analysis, literature, film and cultural studies to investigate practices, representations and functions of food in American, European and Asian societies and their cross-cultural engagements. It argues that foodways precisely come to mark the material basis for both the identification and the translatability of cultures. |
From inside the book
Results 1-3 of 52
Page 63
... served in Chinese restaurants . Sometimes the newspapers write very wild things about Chinese restaurants . There was once this newspaper article that Chinese restaurants were serving cat meat . That's complete nonsense . Why would we ...
... served in Chinese restaurants . Sometimes the newspapers write very wild things about Chinese restaurants . There was once this newspaper article that Chinese restaurants were serving cat meat . That's complete nonsense . Why would we ...
Page 161
... served with chopsticks , the food itself is beyond recognition for an indigenous eater such as the narra- tor . He finds something on his plate that vaguely reminds him of a dump- ling . This dumpling qualifies as " Indian " food only ...
... served with chopsticks , the food itself is beyond recognition for an indigenous eater such as the narra- tor . He finds something on his plate that vaguely reminds him of a dump- ling . This dumpling qualifies as " Indian " food only ...
Page 221
... served them individu- ally to each guest in consecutive courses . Mrs Beeton in 1861 already favoured this mode of serving as the most enjoyable but still felt compelled to explain it and define it against the ordinary mode of serving ...
... served them individu- ally to each guest in consecutive courses . Mrs Beeton in 1861 already favoured this mode of serving as the most enjoyable but still felt compelled to explain it and define it against the ordinary mode of serving ...
Other editions - View all
Common terms and phrases
ackee African American alimentary delinquents apple Asian become Black British Black identity black servant burger Cajun cannibalism Caribbean chicken Chinese cuisine Chinese food Chinese restaurants colonial consumers context cooking Creole creolization critique culinary culinary triangle Curry diasporic dining dinner dishes eaten eating culture Emma English equals Black authenticity ethnic European example fast food films food equals Black food names foodways French fruit gender German-American global hhh hhh horror films hybrid images Indian food ingredients Italian Jamaican kitchen Kürnberger language London Masala McDonald's meal menu Midnight's Children Mintz Mississippi Masala modern Moorfeld narrative national cuisine nineteenth century novel Orleans Oxford political practices production racial region representation rice and peas Routledge Rushdie served Sidney W signifier slaves social society soul food soup Sour Sweet spices still-life symbolic talk Tampopo taste texts tion traditional visual women York