Eating Culture: The Poetics and Politics of Food
Tobias Döring, Markus Heide, Susanne Muehleisen
Winter, 2003 - Cooking - 284 pages
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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African American apple Asian authenticity become beginning Black British cannibalism Caribbean century chicken Chinese colonial consumers context cooking course Creole critical cuisine culinary cultural Curry customers dinner discourse dishes early eating emergence English ethnic European example experience fact films French fruit gender German global hand identity images immigrant important Indian interest Italian Italy language literature living London look meal means names narrative nature novel observed origin Orleans particular plantain political position practices present Press production racial recent reference region relations representation restaurant rice seems seen sense servant served shows signifier slaves social society space speak symbolic talk taste texts things tion traditional turn visual women writing York