Food, power, and agency

著者

書誌事項

Food, power, and agency

edited by Jürgen Martschukat and Bryant Simon

Bloomsbury Academic, 2017

  • : HB

タイトル別名

Food, power, & agency

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注記

Includes index

内容説明・目次

内容説明

Grounded in the work of Roland Barthes, Bruno Latour, Pierre Bourdieu, and Michel Foucault, this exciting book uses food as a lens to examine agency and the political, economic, social, and cultural power which underlies every choice of food and every act of eating. The book is divided into three parts - National Characters; Anthropological Situations; Health - with each of the eight chapters exploring the power of food as well as the power relationships reflected and refracted through food. Featuring contributions from historians, sociologists, anthropologists, and cultural studies scholars from around the world, the book offers case studies of a diverse range -from German cuisine and ethnicity in San Francisco after the Gold Rush, through Italian cuisine in Japan, to 'ultragreasy bureks' and teenage fast food consumption in Slovenia. By directly engaging with questions of agency and power, the book pushes the field of food studies in new directions. An important read for students and researchers in food studies, food history, anthropology of food, and sociology of food.

目次

Acknowledgments Introduction: Food, Power and Agency Jurgen Martschukat, University of Erfurt, Germany, and Bryant Simon, Temple University, USA Section One: National Characters 1. The Power of Food: Immigrant German Restaurants in San Francisco and the Formation of Ethnic Identities Leonard Schmieding, Georgetown University, USA 2. Italian Cuisine in Japan and the Power of Networking among Cooks Rossella Ceccarini, Independent Anthropologist, Italy, and Keiichi Sawaguchi, Taisho University, Japan Section Two: Anthropological Situations 3. Waiters, Writers, and Power: From Dining Room Commanders to the Emotional Proletariat Christoph Ribbat, Paderborn University, Germany 4. The Geography of Silence: Food and Tragedy in Globalizing America Bryant Simon, Temple University, USA Section Three: Health 5. Making Food Matter: 'Scientific Eating' and the Struggle for Healthy Selves Nina Mackert, Erfurt University, Germany 6. 'What Diet Can Do': Running and Eating Right in 1970s America Jurgen Martschukat, Erfurt University, Germany 7. Being too Big - As 'Objectivation of Deviance' from the Societal Order Eva Barloesius, Leibniz University Hannover, Germany 8. When the Grease Runs Through the Paper: On the Consumption of Ultragreasy Bureks Jernej Mlekuz, Slovenian Migration Institute, Slovenia Notes on Contributors Index

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