Author: Michelle T. King
Publisher: Bloomsbury Publishing
ISBN: 1350078689
Category : Social Science
Languages : en
Pages : 304
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Book Description
With culinary nationalism defined as a process in flux, as opposed to the limited concept of national cuisine, the contributors of this book call for explicit critical comparisons of cases of culinary nationalism among Asian regions, with the intention of recognizing patterns of modern culinary development. As a result, the formation of modern cuisine is revealed to be a process that takes place around the world, in different forms and periods, and not exclusive to current Eurocentric models. Key themes include the historical legacies of imperialism/colonialism, nationalism, the Cold War, and global capitalism in Asian cuisines; internal culinary boundaries between genders, ethnicities, social classes, religious groups, and perceived traditions/modernities; and global contexts of Asian cuisines as both nationalist and internationalist enterprises, and "Asia" itself as a vibrant culinary imaginary. The book, which includes a foreword from Krishnendu Ray and an afterword from James L. Watson, sets out a fresh agenda for thinking about future food studies scholarship.
Author: Michelle T. King
Publisher: Bloomsbury Publishing
ISBN: 1350078697
Category : Social Science
Languages : en
Pages : 305
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Book Description
With culinary nationalism defined as a process in flux, as opposed to the limited concept of national cuisine, the contributors of this book call for explicit critical comparisons of cases of culinary nationalism among Asian regions, with the intention of recognizing patterns of modern culinary development. As a result, the formation of modern cuisine is revealed to be a process that takes place around the world, in different forms and periods, and not exclusive to current Eurocentric models. Key themes include the historical legacies of imperialism/colonialism, nationalism, the Cold War, and global capitalism in Asian cuisines; internal culinary boundaries between genders, ethnicities, social classes, religious groups, and perceived traditions/modernities; and global contexts of Asian cuisines as both nationalist and internationalist enterprises, and "Asia" itself as a vibrant culinary imaginary. The book, which includes a foreword from Krishnendu Ray and an afterword from James L. Watson, sets out a fresh agenda for thinking about future food studies scholarship.
Author: Krishnendu Ray
Publisher: Univ of California Press
ISBN: 0520952243
Category : Cooking
Languages : en
Pages : 328
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Book Description
Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. Curried Cultures–a wide-ranging collection of essays–explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings. Curried Cultures challenges disciplinary boundaries in considering South Asian gastronomy by assuming a proximity to dishes and diets that is often missing when food is a lens to investigate other topics. The book’s established scholarly contributors examine food to comment on a range of cultural activities as they argue that the practice of cooking and eating matter as an important way of knowing the world and acting on it.
Author: Atsuko Ichijo
Publisher: Springer
ISBN: 113748313X
Category : Social Science
Languages : en
Pages : 270
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Book Description
Exploring a much neglected area, the relationship between food and nationalism, this book examines a number of case studies at various levels of political analysis to show how useful the food and nationalism axis can be in the study of politics.
Author: Atsuko Ichijo
Publisher: Bloomsbury Publishing
ISBN: 1350074152
Category : Social Science
Languages : en
Pages : 219
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Book Description
What do deep fried mars bars, cod, and Bulgarian yoghurt have in common? Each have become symbolic foods with specific connotations, located to a very specific place and country. This book explores the role of food in society as a means of interrogating the concept of the nation-state and its sub-units, and reveals how the nation-state in its various disguises has been and is changing in response to accelerated globalisation. The chapters investigate various stages of national food: its birth, emergence, and decline, and why sometimes no national food emerges. By collecting and analysing a wide range of case studies from countries including Portugal, Mexico, the USA, Bulgaria, Scotland, and Israel, the book illustrates ways in which various social forces work together to shape social and political realities concerning food. The contributors, hailing from anthropology, history, sociology and political science, investigate the significance of specific food cultures, cuisines, dishes, and ingredients, and their association with national identity. In so doing, it becomes clearer how these two things interact, and demonstrates the scope and direction of the current study of food and nationalism.
Author: Lu Zhouxiang
Publisher: Taylor & Francis
ISBN: 1000911683
Category : History
Languages : en
Pages : 641
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Book Description
This handbook presents a comprehensive survey of the formation and transformation of nationalism in 15 East and Southeast Asian countries. Written by a team of international scholars from different backgrounds and disciplines, this volume offers new perspectives on studying Asian history, society, culture, and politics, and provides readers with a unique lens through which to better contextualise and understand the relationships between countries within East and Southeast Asia, and between Asia and the world. It highlights the latest developments in the field and contributes to our knowledge and understanding of nationalism and nation building. Comprehensive and clearly written, this book examines a diverse set of topics that include theoretical considerations on nationalism and internationalism; the formation of nationalism and national identity in the colonial and postcolonial eras; the relationships between traditional culture, religion, ethnicity, education, gender, technology, sport, and nationalism; the influence of popular culture on nationalism; and politics, policy, and national identity. It illustrates how nationalism helped to draw the borders between the nations of East and Southeast Asia, and how it is re-emerging in the twenty-first century to shape the region and the world into the future. The Routledge Handbook of Nationalism in East and Southeast Asia is essential reading for those interested in and studying Asian history, Social and Cultural history, and modern history.
Author: Cecilia Leong-Salobir
Publisher: Springer
ISBN: 1137516917
Category : Social Science
Languages : en
Pages : 259
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Book Description
This book explores the food history of twentieth-century Sydney, Shanghai and Singapore within an Asian Pacific network of flux and flows. It engages with a range of historical perspectives on each city’s food and culinary histories, including colonial culinary legacies, restaurants, cafes, street food, market gardens, supermarkets and cookbooks, examining the exchange of goods and services and how the migration of people to the urban centres informed the social histories of the cities’ foodways in the contexts of culinary nationalism, ethnic identities and globalization. Considering the recent food history of the three cities and its complex narrative of empire, trade networks and migration patterns, this book discusses key aspects of each city’s cuisine in the twentieth century, examining the interwoven threads of colonialism and globalization.
Author: Andreas Niehaus
Publisher: Springer
ISBN: 331950553X
Category : Social Science
Languages : en
Pages : 537
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Book Description
This edited collection explores the historical dimensions, cultural practices, socio-economic mechanisms and political agendas that shape the notion of a national cuisine inside and outside of Japan. Japanese food is often perceived as pure, natural, healthy and timeless, and these words not only fuel a hype surrounding Japanese food and lifestyle worldwide, but also a domestic retro-movement that finds health and authenticity in ‘traditional’ ingredients, dishes and foodways. The authors in this volume bring together research from the fields of history, cultural and religious studies, food studies as well as political science and international relations, and aim to shed light on relevant aspects of culinary nationalism in Japan while unearthing the underlying patterns and processes in the construction of food identities.
Author: James Farrer
Publisher: Springer
ISBN: 1137514086
Category : Social Science
Languages : en
Pages : 216
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Book Description
This book provides a framework for understanding the global flows of cuisine both into and out of Asia and describes the development of transnational culinary fields connecting Asia to the broader world. Individual chapters provide historical and ethnographic accounts of the people, places, and activities involved in Asia's culinary globalization.
Author: Erica J. Peters
Publisher: Rowman Altamira
ISBN: 0759120757
Category : Cooking
Languages : en
Pages : 323
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Book Description
Appetites and Aspirations in Vietnam explores how people in Vietnam used food and drink to strengthen their social position during the "long" nineteenth century, from the 1790s to the 1920s.
