From the Plate to Gastro-Politics PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download From the Plate to Gastro-Politics PDF full book. Access full book title From the Plate to Gastro-Politics by Raúl Matta. Download full books in PDF and EPUB format.
Author: Raúl Matta
Publisher: Springer Nature
ISBN: 3031466578
Category : Social Science
Languages : en
Pages : 308
Get Book Here
Book Description
This book provides an interdisciplinary examination of Peruvian cuisine’s shift from a culinary to a political object and the making of Peru as a food nation on the global stage. It focuses on the contexts, processes and protagonists that have endowed the country’s cuisine with new meaning, new coherence and prominence, and with the ability to communicate what was important for Peruvians after decades of political violence and economic decline. This work unfolds central processes of the culinary project ranging from the emergence of gastronomy, to the refiguring of indigenous people as producers, to the use of cultural identity as an authenticating force. From the Plate to Gastro-Politics offers a critical reading of what has been called a “gastronomic revolution”, highlighting the ways in which claims to national unity and social reconciliation smooth over ongoing inequalities. This book will be of interest to scholars and students of food studies, cultural anthropology, heritage studies and Latin American studies.
Author: Raúl Matta
Publisher: Springer Nature
ISBN: 3031466578
Category : Social Science
Languages : en
Pages : 308
Get Book Here
Book Description
This book provides an interdisciplinary examination of Peruvian cuisine’s shift from a culinary to a political object and the making of Peru as a food nation on the global stage. It focuses on the contexts, processes and protagonists that have endowed the country’s cuisine with new meaning, new coherence and prominence, and with the ability to communicate what was important for Peruvians after decades of political violence and economic decline. This work unfolds central processes of the culinary project ranging from the emergence of gastronomy, to the refiguring of indigenous people as producers, to the use of cultural identity as an authenticating force. From the Plate to Gastro-Politics offers a critical reading of what has been called a “gastronomic revolution”, highlighting the ways in which claims to national unity and social reconciliation smooth over ongoing inequalities. This book will be of interest to scholars and students of food studies, cultural anthropology, heritage studies and Latin American studies.
Author: Cecily Wong
Publisher: Workman Publishing Company
ISBN: 1523502193
Category : Cooking
Languages : en
Pages : 449
Get Book Here
Book Description
A New York Times, USA Today, and national indie bestseller. A Feast of Wonder! Created by the ever-curious minds behind Atlas Obscura, this breathtaking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, Gastro Obscura serves up a loaded plate of incredible ingredients, food adventures, and edible wonders. Ready for a beer made from fog in Chile? Sardinia’s “Threads of God” pasta? Egypt’s 2000-year-old egg ovens? But far more than a menu of curious minds delicacies and unexpected dishes, Gastro Obscura reveals food’s central place in our lives as well as our bellies, touching on history–trace the network of ancient Roman fish sauce factories. Culture–picture four million women gathering to make rice pudding. Travel–scale China’s sacred Mount Hua to reach a tea house. Festivals–feed wild macaques pyramid of fruit at Thailand’s Monkey Buffet Festival. And hidden gems that might be right around the corner, like the vending machine in Texas dispensing full sized pecan pies. Dig in and feed your sense of wonder. “Like a great tapas meal, Gastro Obscura is deep yet snackable, and full of surprises. This is the book for anyone interested in eating, adventure and the human condition.” –Tom Colicchio, chef and activist “This exquisite guide kept me at the breakfast table until dinner time.” –Kyle Maclachlan, actor and vintner
Author: Gillian Crowther
Publisher: University of Toronto Press
ISBN: 1442604670
Category : Social Science
Languages : en
Pages : 357
Get Book Here
Book Description
Humans have an appetite for food, and anthropology—as the study of human beings, their culture, and society—has an interest in the role of food. From ingredients and recipes to meals and menus across time and space, Eating Culture is a highly engaging overview that illustrates the important role that anthropology and anthropologists have played in understanding food. Organized around the sometimes elusive concept of cuisine and the public discourse—on gastronomy, nutrition, sustainability, and culinary skills—that surrounds it, this practical guide to anthropological method and theory brings order and insight to our changing relationship with food.
Author: Charles Spence
Publisher: Penguin
ISBN: 0735223475
Category : Technology & Engineering
Languages : en
Pages : 337
Get Book Here
Book Description
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.
Author: Rana, Varinder Singh
Publisher: IGI Global
ISBN:
Category : Business & Economics
Languages : en
Pages : 642
Get Book Here
Book Description
Developing sustainable practices in gastronomic tourism is essential for creating a responsible and impactful travel experience. As travelers become conscious of their environmental and social impact, the culinary tourism sector prioritizes sustainability at every stage. This includes promoting local ingredients, supporting small-scale producers, and minimizing food waste while also celebrating cultural heritage through authentic culinary experiences. Gastronomic tourism enhances the visitor experience while contributing to the preservation of local ecosystems and communities. Further research into gastronomic tourism is necessary to promote multi-stakeholder cooperation between local communities, companies, NGOs, and governments for improved sustainability of culinary tourism. Global Sustainable Practices in Gastronomic Tourism explores sustainability principles in relation to culinary tourism, including its effects on the environment, society, and economy. It examines how sustainable tourism practices incorporate gastronomic heritage, emphasizing the value of maintaining regional food systems and culinary customs. This book covers topics such as conservation and preservation, social media, and waste management, and is a useful resource for hospitality and tourism professionals, economists, environmental scientists, marketers, business owners, academicians, and researchers.
Author: Carole Counihan
Publisher: University of Arkansas Press
ISBN: 1682262650
Category : Business & Economics
Languages : en
Pages : 318
Get Book Here
Book Description
"This volume explores how chefs around the world approach culinary sustainability. Building on empirical data collected from a wide range of cultural, historical, political, and economic settings, the contributors to this collection provide an engaging examination of how chefs in diverse culinary contexts tackle the increasingly urgent societal and environmental need for a more secure food future"--
Author: Steffan Igor Ayora Díaz
Publisher: Berghahn Books
ISBN: 0857452207
Category : Cooking
Languages : en
Pages : 325
Get Book Here
Book Description
The state of Yucatán has its own distinct culinary tradition, and local people are constantly thinking and talking about food. They use it as a vehicle for social relations but also to distinguish themselves from "Mexicans." This book examines the politics surrounding regional cuisine, as the author argues that Yucatecan gastronomy has been created and promoted in an effort to affirm the identity of a regional people and to oppose the hegemonic force of central Mexican cultural icons and forms. In particular, Yucatecan gastronomy counters the homogenizing drive of a national cuisine based on dominant central Mexican appetencies and defies the image of Mexican national cuisine as rooted in indigenous traditions. Drawing on post-structural and postcolonial theory, the author proposes that Yucatecan gastronomy - having successfully gained a reputation as distinct and distant from 'Mexican' cuisine - is a bifurcation from regional culinary practices. However, the author warns, this leads to a double, paradoxical situation that divides the nation: while a national cuisine attempts to silence regional cultural diversity, the fissures in the project of a homogeneous regional identity are revealed.
Author: Fabio Parasecoli
Publisher: Columbia University Press
ISBN: 0231554370
Category : Cooking
Languages : en
Pages : 109
Get Book Here
Book Description
Winner, Gourmand World Cookbook Awards - Food - Food Heritage - USA Nominee, Book Award in Food Issues and Advocacy, James Beard Foundation The Italian political right is outraged by halal tortellini and a pork-free lasagna served at the Vatican. In India, Hindu fundamentalists organize attacks on Muslims who sell beef. European anti-immigrant politicians denounce couscous and kebabs. In an era of nationalist and exclusionary movements, food has become a potent symbol of identity. Why has eating become so politically charged—and can the emotions surrounding food be redirected in a healthier direction? Fabio Parasecoli identifies and defines the phenomenon of “gastronativism,” the ideological use of food to advance ideas about who belongs to a community and who does not. As globalization and neoliberalism have transformed food systems, people have responded by seeking to return to their roots. Many have embraced local ingredients and notions of cultural heritage, but this impulse can play into the hands of nationalist and xenophobic political projects. Such movements draw on the strong emotions connected with eating to stoke resentment and contempt for other people and cultures. Parasecoli emphasizes that gastronativism is a worldwide phenomenon, even as it often purports to oppose local aspects and consequences of globalization. He also explores how to channel pride in culinary traditions toward resisting transnational corporations, uplifting marginalized and oppressed groups, and assisting people left behind by globalization. Featuring a wide array of examples from all over the world, Gastronativism is a timely, incisive, and lively analysis of how and why food has become a powerful political tool.
Author: Signe Rousseau
Publisher: Berg
ISBN: 0857850830
Category : Social Science
Languages : en
Pages : 225
Get Book Here
Book Description
There have been famous chefs for centuries. But it was not until the second half of the twentieth century that the modern celebrity chef business really began to flourish, thanks largely to advances in media such as television which allowed ever-greater numbers of people to tune in. Food Media charts the growth of this enormous entertainment industry, and also how, under the threat of the obesity "epidemic," some of its stars have taken on new authority as social activists, while others continue to provide delicious distractions from a world of potentially unsafe food. The narrative that joins these chapters moves from private to public consumption, and from celebrating food fantasies to fueling anxieties about food realities, with the questionable role of interference in people's everyday food choices gaining ground along the way. Covering celebrity chefs such as Jamie Oliver and Rachael Ray, and popular trends like foodies, food porn and fetishism, Food Media describes how the intersections between celebrity culture and food media have come to influence how many people think about feeding themselves and their families - and how often that task is complicated when it need not be.
Author: Atsuko Ichijo
Publisher: Springer
ISBN: 113748313X
Category : Social Science
Languages : en
Pages : 270
Get Book Here
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.
