Making Food in Local and Global Contexts
portes grátis
Making Food in Local and Global Contexts
Anthropological Perspectives
Nobayashi, Atsushi
Springer Verlag, Singapore
06/2022
211
Dura
Inglês
9789811910470
15 a 20 dias
506
Descrição não disponível.
Table of Contents
Preface and Acknowledgment
Introduction.
Atsushi Nobayashi
Part 1. Ecology and Food
Chapter 1.
Gastronomical goods as a biocultural value of wood pastures in Eastern Europe.
Anna Varga, Nikolett Daranyi, Krisztina Molnar, Zsolt Molnar and Noemi Ujha-zy.
Chapter 2.
Merroir in the Making: Provenance Fetishism and the Social Construction of Taste in the Japanese Seafood System.
Shingo Hamada.
Chapter 3.
The Socio-Cultural Reception of MSG (Monosodium Glutamate) in Thailand.
Yoshimi Osawa.
Part 2. Social context of Food
Chapter 4.
Sharing food and conviviality in the Mediterranean Diet. Some ethnographic examples
Elisabetta Moro and Rossella Galletti.
Chapter 5.
Rethinking foodscapes: Does it matter how food reaches my plate?
Cristina Grasseni
Chapter 6.
Rethinking family commensality: Through Japanese cases and Italian ones
Taeko Udagawa
Part 3. Ethnicity in Foodscape
Chapter 7.
The "Making" of Hakka Cuisine: A Case Study for the Formation of Ethnic Food and its Foodscapes in Southeast China.
Hironao Kawai.
Chapter 8.
Tubawan and the Play of Authorial Slippage: The Sani Yi people's practice of hospitality business and the making of indigenous foodscape.
Rongling Ge.
Chapter 9.
Translocal Foodscapes: Gastronomic Creativity in Merida, Mexico, and Seville, Spain.
Steffan Igor Ayora Diaz.
Part 4. Food and the nation
Chapter 10.
The Tea Industry in Modern China and Public Demand for Tea
Jianping Guan
Chapter 11.
On the Formation of Chinese National Cuisine: Historical and Anthropological Perspectives
Haruhiko Nishizawa
Preface and Acknowledgment
Introduction.
Atsushi Nobayashi
Part 1. Ecology and Food
Chapter 1.
Gastronomical goods as a biocultural value of wood pastures in Eastern Europe.
Anna Varga, Nikolett Daranyi, Krisztina Molnar, Zsolt Molnar and Noemi Ujha-zy.
Chapter 2.
Merroir in the Making: Provenance Fetishism and the Social Construction of Taste in the Japanese Seafood System.
Shingo Hamada.
Chapter 3.
The Socio-Cultural Reception of MSG (Monosodium Glutamate) in Thailand.
Yoshimi Osawa.
Part 2. Social context of Food
Chapter 4.
Sharing food and conviviality in the Mediterranean Diet. Some ethnographic examples
Elisabetta Moro and Rossella Galletti.
Chapter 5.
Rethinking foodscapes: Does it matter how food reaches my plate?
Cristina Grasseni
Chapter 6.
Rethinking family commensality: Through Japanese cases and Italian ones
Taeko Udagawa
Part 3. Ethnicity in Foodscape
Chapter 7.
The "Making" of Hakka Cuisine: A Case Study for the Formation of Ethnic Food and its Foodscapes in Southeast China.
Hironao Kawai.
Chapter 8.
Tubawan and the Play of Authorial Slippage: The Sani Yi people's practice of hospitality business and the making of indigenous foodscape.
Rongling Ge.
Chapter 9.
Translocal Foodscapes: Gastronomic Creativity in Merida, Mexico, and Seville, Spain.
Steffan Igor Ayora Diaz.
Part 4. Food and the nation
Chapter 10.
The Tea Industry in Modern China and Public Demand for Tea
Jianping Guan
Chapter 11.
On the Formation of Chinese National Cuisine: Historical and Anthropological Perspectives
Haruhiko Nishizawa
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Civilization;Foodscape;Food culture and ecology;Ethnic cuisine;Food system
Table of Contents
Preface and Acknowledgment
Introduction.
Atsushi Nobayashi
Part 1. Ecology and Food
Chapter 1.
Gastronomical goods as a biocultural value of wood pastures in Eastern Europe.
Anna Varga, Nikolett Daranyi, Krisztina Molnar, Zsolt Molnar and Noemi Ujha-zy.
Chapter 2.
Merroir in the Making: Provenance Fetishism and the Social Construction of Taste in the Japanese Seafood System.
Shingo Hamada.
Chapter 3.
The Socio-Cultural Reception of MSG (Monosodium Glutamate) in Thailand.
Yoshimi Osawa.
Part 2. Social context of Food
Chapter 4.
Sharing food and conviviality in the Mediterranean Diet. Some ethnographic examples
Elisabetta Moro and Rossella Galletti.
Chapter 5.
Rethinking foodscapes: Does it matter how food reaches my plate?
Cristina Grasseni
Chapter 6.
Rethinking family commensality: Through Japanese cases and Italian ones
Taeko Udagawa
Part 3. Ethnicity in Foodscape
Chapter 7.
The "Making" of Hakka Cuisine: A Case Study for the Formation of Ethnic Food and its Foodscapes in Southeast China.
Hironao Kawai.
Chapter 8.
Tubawan and the Play of Authorial Slippage: The Sani Yi people's practice of hospitality business and the making of indigenous foodscape.
Rongling Ge.
Chapter 9.
Translocal Foodscapes: Gastronomic Creativity in Merida, Mexico, and Seville, Spain.
Steffan Igor Ayora Diaz.
Part 4. Food and the nation
Chapter 10.
The Tea Industry in Modern China and Public Demand for Tea
Jianping Guan
Chapter 11.
On the Formation of Chinese National Cuisine: Historical and Anthropological Perspectives
Haruhiko Nishizawa
Preface and Acknowledgment
Introduction.
Atsushi Nobayashi
Part 1. Ecology and Food
Chapter 1.
Gastronomical goods as a biocultural value of wood pastures in Eastern Europe.
Anna Varga, Nikolett Daranyi, Krisztina Molnar, Zsolt Molnar and Noemi Ujha-zy.
Chapter 2.
Merroir in the Making: Provenance Fetishism and the Social Construction of Taste in the Japanese Seafood System.
Shingo Hamada.
Chapter 3.
The Socio-Cultural Reception of MSG (Monosodium Glutamate) in Thailand.
Yoshimi Osawa.
Part 2. Social context of Food
Chapter 4.
Sharing food and conviviality in the Mediterranean Diet. Some ethnographic examples
Elisabetta Moro and Rossella Galletti.
Chapter 5.
Rethinking foodscapes: Does it matter how food reaches my plate?
Cristina Grasseni
Chapter 6.
Rethinking family commensality: Through Japanese cases and Italian ones
Taeko Udagawa
Part 3. Ethnicity in Foodscape
Chapter 7.
The "Making" of Hakka Cuisine: A Case Study for the Formation of Ethnic Food and its Foodscapes in Southeast China.
Hironao Kawai.
Chapter 8.
Tubawan and the Play of Authorial Slippage: The Sani Yi people's practice of hospitality business and the making of indigenous foodscape.
Rongling Ge.
Chapter 9.
Translocal Foodscapes: Gastronomic Creativity in Merida, Mexico, and Seville, Spain.
Steffan Igor Ayora Diaz.
Part 4. Food and the nation
Chapter 10.
The Tea Industry in Modern China and Public Demand for Tea
Jianping Guan
Chapter 11.
On the Formation of Chinese National Cuisine: Historical and Anthropological Perspectives
Haruhiko Nishizawa
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
