Cooking cultures : convergent histories of food and feeling
Author(s)
Bibliographic Information
Cooking cultures : convergent histories of food and feeling
Cambridge University Press, 2016
- : hardback
Available at 8 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographical references and index
Description and Table of Contents
Description
This volume offers a study of food, cooking and cuisine in different societies and cultures over different periods of time. It highlights the intimate connections of food, identity, gender, power, personhood and national culture, and also the intricate combination of ingredients, ideas, ideologies and imagination that go into the representation of food and cuisine. Tracking such blends in different societies and continents developed from trans-cultural flows of goods and peoples, colonial encounters, adventure and adaptation, and change in attitude and taste, Cooking Cultures makes a novel argument about convergent histories of the globe brought about by food and cooking.
Table of Contents
- Introduction: culinary cultures and convergent histories Ishita Banerjee-Dube
- Part I. Food, Pride, Power: 1. Trout still on the menu? Indigeneity and cuisine Duncan Brown
- 2. The hummus wars: local food, Guinness Records and the Palestinian-Israeli gastropolitics Nir Avieli
- 3. Rice, pork and power in the Vietnamese village Erica J. Peters
- Part II. Cooking, Cuisine, Gender: 4. Mem and Cookie: the colonial kitchen in Malaysia and Singapore Cecilia Leong-Salobir
- 5. Modern menus: family, food, health and gender in colonial Bengal Ishita Banerjee-Dube
- 6. Sweetness, gender, and identity in Japanese culinary culture Jon D. Holtzman
- Part III. Food, Identity, Personhood: 7. Local foods in contemporary China: the case of southwest Hubei Xu Wu
- 8. From the market to the kitchen and table: food and its many meanings in Dakar Maria Guadalupe Aguilar Escobedo
- 9. What is human?: Food taboo and anthropophagy in northwest Mozambique Arianna Huhn
- Part IV. Food, Myth, Nostalgia: 10. Global mixed race and culinary cultures: interethnic exchanges of food and love at Addis Ababa Cafe Jean Duruz
- 11. The culinary myths of the Mexican nation Sarah Bakgeller.
by "Nielsen BookData"