Food, social change and identity
Author(s)
Bibliographic Information
Food, social change and identity
(Consumption and public life)
Palgrave Macmillan, c2021
- : [hbk]
Available at 2 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
Unlike food publications that have been more organized along regional or disciplinary lines, this edited volume is distinctive in that it brings together anthropologists, archaeologists, area study specialists, linguists and food policy administrators to explore the following questions: What kinds of changes in food and foodways are happening? What triggers change and how are the changes impacting identity politics? In terms of scope and organization, this book offers a vast historical extent ranging from the 5th mill BCE to the present day. In addition, it presents case studies from across the world, including Asia, the Pacific, the Middle East, Europe and America. Finally, this collection of essays presents diverse perspectives and differing methodologies. It is an accessible introduction to the study of food, social change and identity.
Table of Contents
Chapter 1:Introduction: Food, Social Change and Identity by Cynthia Chou and Susanne KernerChapter 2: Ingesting the Contemporary: Food and Angst by Mandy ThomasChapter 3: Fish, Identity and Social Change by Richard WilkChapter 4: The Social Life of Food by Tamara BrayChapter 5: Prejudice, Assimilation and Profit: The Peculiar History of Italian Cookery in the United States by Anthony BucciniChapter 6: Narratives on an Independent Cuisine: Catalan Food as Identity in the Contemporary Independence Movement by Venetia JohannesChapter 7: The Danish Meal Partnership: A Shortcut to a Healthier Diet by Claus Egeris Chapter 8: Food and Identity in the 5th mill BCE by Susanne KernerChapter 9: In Search of Authenticity: Roti John and the Banana Pancake Trail by Cynthia Chou and Martin Platt
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