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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: Cecilia Leong-Salobir
Publisher: Springer
ISBN: 1137516917
Category : Social Science
Languages : en
Pages : 259
Get Book Here
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: Cindy R. Lobel
Publisher: University of Chicago Press
ISBN: 022612889X
Category : History
Languages : en
Pages : 289
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Book Description
Glossy magazines write about them, celebrities give their names to them, and you’d better believe there’s an app (or ten) committed to finding you the right one. They are New York City restaurants and food shops. And their journey to international notoriety is a captivating one. The now-booming food capital was once a small seaport city, home to a mere six municipal food markets that were stocked by farmers, fishermen, and hunters who lived in the area. By 1890, however, the city’s population had grown to more than one million, and residents could dine in thousands of restaurants with a greater abundance and variety of options than any other place in the United States. Historians, sociologists, and foodies alike will devour the story of the origins of New York City’s food industry in Urban Appetites. Cindy R. Lobel focuses on the rise of New York as both a metropolis and a food capital, opening a new window onto the intersection of the cultural, social, political, and economic transformations of the nineteenth century. She offers wonderfully detailed accounts of public markets and private food shops; basement restaurants and immigrant diners serving favorites from the old country; cake and coffee shops; and high-end, French-inspired eating houses made for being seen in society as much as for dining. But as the food and the population became increasingly cosmopolitan, corruption, contamination, and undeniably inequitable conditions escalated. Urban Appetites serves up a complete picture of the evolution of the city, its politics, and its foodways.
Author: Casey Man Kong Lum
Publisher: Rowman & Littlefield
ISBN: 1442266430
Category : Cooking
Languages : en
Pages : 249
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Book Description
Embedded in the quest for ways to preserve and promote heritage of any kind and, in particular, food heritage, is an appreciation or a sense of an impending loss of a particular way of life – knowledge, skills set, traditions -- deemed vital to the survival of a culture or community. Foodways places the production, procurement, preparation and sharing or consumption of food at an intersection among culture, tradition, and history. Thus, foodways is an important material and symbolic marker of identity, race and ethnicity, gender, class, ideology and social relations. Urban Foodways and Communication seeks to enrich our understanding of unique foodways in urban settings around the world as forms of intangible cultural heritage. Each ethnographic case study focuses its analysis on how the featured foodways manifests itself symbolically through and in communication. The book helps advance our knowledge of urban food heritages in order to contribute to their appreciation, preservation, and promotion.
Author: Mark Swislocki
Publisher: Stanford University Press
ISBN: 0804760128
Category : History
Languages : en
Pages : 321
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Book Description
This book argues that regional food culture is intrinsic to how Chinese connect to the past, live in the present, and imagine their future. It focuses on Shanghai?a food lover's paradise?and identifies the importance of regional food culture at pivotal moments in the city's history, and in Chinese history more generally.
Author: Angela Jill Cooley
Publisher: University of Georgia Press
ISBN: 0820347582
Category : Cooking
Languages : en
Pages : 222
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Book Description
This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Significant legal changes later supported the unprecedented progress of the Civil Rights Act of 1964.
Author: Yves Cabannes
Publisher: UCL Press
ISBN: 178735377X
Category : Political Science
Languages : en
Pages : 376
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Book Description
The integration of food into urban planning is a crucial and emerging topic. Urban planners, alongside the local and regional authorities that have traditionally been less engaged in food-related issues, are now asked to take a central and active part in understanding how food is produced, processed, packaged, transported, marketed, consumed, disposed of and recycled in our cities. While there is a growing body of literature on the topic, the issue of planning cities in such a way they will increase food security and nutrition, not only for the affluent sections of society but primarily for the poor, is much less discussed, and much less informed by practices. This volume, a collaboration between the Bartlett Development Planning Unit at UCL and the Food Agricultural Organisation, aims to fill this gap by putting more than 20 city-based experiences in perspective, including studies from Toronto, New York City, Portland and Providence in North America; Milan in Europe and Cape Town in Africa; Belo Horizonte and Lima in South America; and, in Asia, Bangkok and Tokyo. By studying and comparing cities of different sizes, from both the Global North and South, in developed and developing regions, the contributors collectively argue for the importance and circulation of global knowledge rooted in local food planning practices, programmes and policies.
Author: Marlyne Sahakian
Publisher: Routledge
ISBN: 1317310500
Category : Social Science
Languages : en
Pages : 258
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Book Description
Food consumption patterns and practices are rapidly changing in Asia and the Pacific, and nowhere are these changes more striking than in urban areas. This book brings together scholars from anthropology, sociology, environmental studies, tourism, architecture and development studies to provide a comprehensive examination of food consumption trends in the cities of Asia and the Pacific, including household food consumption, eating out and food waste. The chapters cover different scales of analysis, from household research to national data, and combine different methodologies and approaches, from quantifiable data that show how much people consume to qualitative findings that reveal how and why consumption takes place in urban settings. Detailed case studies are included from China, India, Japan, Malaysia, Philippines, South Korea and Vietnam, as well as Hawai'i and Australia. The book makes a timely contribution to current debates on the challenges and opportunities for socially just and environmentally sound food consumption in urbanizing Asia and the Pacific. Chapter 3 of this book is freely available as a downloadable Open Access PDF under a Creative Commons Attribution-Non Commercial-No Derivatives 3.0 https://s3-us-west-2.amazonaws.com/tandfbis/rt-files/docs/Open+Access+Chapters/9781138120617_oachapter3.pdf
Author: Susan Parham
Publisher: Routledge
ISBN: 1000440753
Category : Architecture
Languages : en
Pages : 140
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Book Description
Exploring Food and Urbanism looks at the ways food and cities interconnect in a diversity of places across the globe. The book’s focus moves from transformations in feeding the city and its hinterland in Istanbul, Turkey, through neighbourhoods struggling with food access in Blantyre, Malawi, to the challenges in making convivial public food spaces in Cairo. It explores everyday buying practices in Islamabad food markets that reflect wider changes in food cultures in Pakistan. The possibilities for growing food in suburban Cape Town in South Africa are tested, while possibilities for sharing meals using online methods to bring cooks and eaters together are considered across the Netherlands. This edited volume makes clear that globally food is critical to sustainable urbanism everywhere across cities from kitchens to gardens, food markets, food shops, streets, squares, neighbourhoods, cities, suburbs, and hinterlands. It shows how food cultures, practices, and economics are closely intertwined with how places are planned and designed even if this is not always fully recognised. The editors of the book conclude that food can and should contribute to responding to the challenges presented by the worsening climate emergency through a focus on sustainable urbanism. The chapters in this book were originally published as a special issue of the Journal of Urbanism.
Author: Ryzia De Cassia Vieira Cardoso
Publisher: Routledge
ISBN: 1317689925
Category : Nature
Languages : en
Pages : 301
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Book Description
Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history. This volume is one of the first to provide a comprehensive social science perspective on street food, illustrating its immense cultural diversity and economic significance, both in developing and developed countries. Key issues addressed include: policy, regulation and governance of street food and vendors; production and trade patterns ranging from informal subsistence to modern forms of enterprise; the key role played by female vendors; historical roots and cultural meanings of selling and eating food in the street; food safety and nutrition issues. Many chapters provide case studies from specific cities in different regions of the world. These include North America (Atlanta, Philadelphia, Portland, Toronto, Vancouver), Central and South America (Bogota, Buenos Aires, La Paz, Lima, Mexico City, Montevideo, Santiago, Salvador da Bahia), Asia (Bangkok, Dhaka, Penang), Africa (Accra, Abidjan, Bamako, Freetown, Mozambique) and Europe (Amsterdam).
Author: Henk de Zeeuw
Publisher: Routledge
ISBN: 1317506618
Category : Business & Economics
Languages : en
Pages : 374
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Book Description
As people increasingly migrate to urban settings and more than half of the world's population now lives in cities, it is vital to plan and provide for sustainable and resilient food systems which reflect this challenge. This volume presents experience and evidence-based "state of the art" chapters on the key dimensions of urban food challenges and types of intra- and peri-urban agriculture. The book provides urban planners, local policy makers and urban development practitioners with an overview of crucial aspects of urban food systems based on an up to date review of research results and practical experiences in both developed and developing countries. By doing so, the international team of authors provides a balanced textbook for students of the growing number of courses on sustainable agriculture, food and urban studies, as well as a solid basis for well-informed policy making, planning and implementation regarding the development of sustainable, resilient and just urban food systems.
