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. |
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Page 31
... perhaps , something like pasta in Marinetti's argu- ment - pho is a reduced or simplified or condensed emblem , a token of a national cuisine , magnified so that it can embody an unresolved and perhaps unresolvable tension between ...
... perhaps , something like pasta in Marinetti's argu- ment - pho is a reduced or simplified or condensed emblem , a token of a national cuisine , magnified so that it can embody an unresolved and perhaps unresolvable tension between ...
Page 58
... perhaps a distinctive feature of Chinese restaurants in Belgium and France , although more study is needed in order to support this view . It goes without saying that the selection was less extensive than is the case now . Kitchen ...
... perhaps a distinctive feature of Chinese restaurants in Belgium and France , although more study is needed in order to support this view . It goes without saying that the selection was less extensive than is the case now . Kitchen ...
Page 78
... perhaps not surprising that most of these African word retentions apply to ground provisions which , during the times of slavery , were often cultivated by the Africans themselves . Kenneth Kiple , in his biological history of Caribbean ...
... perhaps not surprising that most of these African word retentions apply to ground provisions which , during the times of slavery , were often cultivated by the Africans themselves . Kenneth Kiple , in his biological history of Caribbean ...
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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 ethnic European example fast food films food equals Black food names foodways French fruit gender German-American global hhh hhh horror films hybrid Indian food ingredients Italian Jamaican kitchen Kürnberger language London Louisiana Masala McDonald's meal menu Midnight's Children Mintz Mississippi Masala modern Moorfeld narrative national cuisine novel Orleans Ostendorf Oxford political practices production racial region representation rice and peas Routledge Rushdie served Sidney Sidney W signifier slavery slaves social society soul food soup Sour Sweet spices still-life symbolic talk Tampopo taste texts tion traditional visual women York