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Author: Irina D. Mihalache
Publisher: Bloomsbury Publishing
ISBN: 1350148318
Category : Social Science
Languages : en
Pages : 369
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Book Description
Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and “stuff,” and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies.
Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1909248401
Category : Business & Economics
Languages : en
Pages : 392
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Book Description
Contains essays on food and material culture presented at the 2013 Oxford Symposium on Food and Cookery.
Author: Isabelle de Solier
Publisher: Bloomsbury Publishing
ISBN: 1472520904
Category : Social Science
Languages : en
Pages : 211
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Book Description
We often hear that selves are no longer formed through producing material things at work, but by consuming them in leisure, leading to 'meaningless' modern lives. This important book reveals the cultural shift to be more complex, demonstrating how people in postindustrial societies strive to form meaningful and moral selves through both the consumption and production of material culture in leisure. Focusing on the material culture of food, the book explores these theoretical questions through an ethnography of those individuals for whom food is central to their self: 'foodies'. It examines what foodies do, and why they do it, through an in-depth study of their lived experiences. The book uncovers how food offers a means of shaping the self not as a consumer but as an amateur who engages in both the production and consumption of material culture and adopts a professional approach which reveals the new moralities of productive leisure in self-formation. The chapters examine a variety of practices, from fine dining and shopping to cooking and blogging, and include rare data on how people use media such as cookbooks, food television, and digital food media in their everyday life. This book is ideal for students, scholars, and anyone interested in the meaning of food in modern life.
Author: James Symonds
Publisher: Oxbow Books Limited
ISBN: 9781842172988
Category : Archaeology and history
Languages : en
Pages : 0
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Book Description
Fernand Braudel famously observed that the 'mere smell of cooking can evoke a whole civilization'. The way that food is prepared, served, and eaten reveals a great deal about the structure and workings of any society. It is therefore not surprising that food, and the culturally specific etiquettes and equipment that surround the act of eating have been studied by scholars from a wide range of disciplines. The papers in this volume consider the changes that occurred in Old and New World dining and related culinary activities between the 17th century and the early 20th century. This period saw the widespread acceptance of the fork in dining and the adoption of routinized etiquettes to govern eating. In the 18th century the rise of individualism ushered in new forms of segmented dining based upon symmetrically arranged tables and individual place settings. Against this backdrop of manufactured uniformity, made possible by advances in industrial production, highly stylized dining rituals and haute cuisine, which had previously been the exclusive domain of European courtly elites, entered the homes and routines of the 'middling sort'. Henceforth, material expressions of status and social identity became commonplace at the table, and an integral part of dining in all but the humblest homes. The unique contribution of this volume lies in the way in which a distinguished group of international historical archaeologists have combined the richness of primary archaeological evidence with a wealth of documentary evidence to create insightful new material histories of dining. The new light which this throws upon manufacturing processes, feasting rituals, the rise of respectability, the inter-continental spread of the Victorian cult of domesticity, and foodways among peripheral agricultural communities will be of interest to scholars beyond archaeology, in the cognate fields of anthropology, social and economic history, cultural geography, and material culture studies.
Author: Irina D. Mihalache
Publisher: Bloomsbury Publishing
ISBN: 1350148318
Category : Social Science
Languages : en
Pages : 369
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Book Description
Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and “stuff,” and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies.
Author: Kathleen Lebesco
Publisher: Bloomsbury Publishing
ISBN: 147429622X
Category : Social Science
Languages : en
Pages : 369
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Book Description
The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades. The Bloomsbury Handbook of Food and Popular Culture offers an authoritative, comprehensive overview of and introduction to this growing field of research. Bringing together over 20 original essays from leading experts, including Amy Bentley, Deborah Lupton, Fabio Parasecoli, and Isabelle de Solier, its impressive breadth and depth serves to define the field of food and popular culture. Divided into four parts, the book covers: - Media and Communication; including film, television, print media, the Internet, and emerging media - Material Cultures of Eating; including eating across the lifespan, home cooking, food retail, restaurants, and street food - Aesthetics of Food; including urban landscapes, museums, visual and performance arts - Socio-Political Considerations; including popular discourses around food science, waste, nutrition, ethical eating, and food advocacy Each chapter outlines key theories and existing areas of research whilst providing historical context and considering possible future developments. The Editors' Introduction by Kathleen LeBesco and Peter Naccarato, ensures cohesion and accessibility throughout. A truly interdisciplinary, ground-breaking resource, this book makes an invaluable contribution to the study of food and popular culture. It will be an essential reference work for students, researchers and scholars in food studies, film and media studies, communication studies, sociology, cultural studies, and American studies.
Author: Catherine Richardson
Publisher: Routledge
ISBN: 1317042840
Category : History
Languages : en
Pages : 908
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Book Description
The Routledge Handbook of Material Culture in Early Modern Europe marks the arrival of early modern material culture studies as a vibrant, fully-established field of multi-disciplinary research. The volume provides a rounded, accessible collection of work on the nature and significance of materiality in early modern Europe – a term that embraces a vast range of objects as well as addressing a wide variety of human interactions with their physical environments. This stimulating view of materiality is distinctive in asking questions about the whole material world as a context for lived experience, and the book considers material interactions at all social levels. There are 27 chapters by leading experts as well as 13 feature object studies to highlight specific items that have survived from this period (defined broadly as c.1500–c.1800). These contributions explore the things people acquired, owned, treasured, displayed and discarded, the spaces in which people used and thought about things, the social relationships which cluster around goods – between producers, vendors and consumers of various kinds – and the way knowledge travels around those circuits of connection. The content also engages with wider issues such as the relationship between public and private life, the changing connections between the sacred and the profane, or the effects of gender and social status upon lived experience. Constructed as an accessible, wide-ranging guide to research practice, the book describes and represents the methods which have been developed within various disciplines for analysing pre-modern material culture. It comprises four sections which open up the approaches of various disciplines to non-specialists: ‘Definitions, disciplines, new directions’, ‘Contexts and categories’, ‘Object studies’ and ‘Material culture in action’. This volume addresses the need for sustained, coherent comment on the state, breadth and potential of this lively new field, including the work of historians, art historians, museum curators, archaeologists, social scientists and literary scholars. It consolidates and communicates recent developments and considers how we might take forward a multi-disciplinary research agenda for the study of material culture in periods before the mass production of goods.
Author: Helen Lewis
Publisher: Archaeopress Publishing Ltd
ISBN: 1789695945
Category : Social Science
Languages : en
Pages : 230
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Book Description
This volume comprises papers presented at the EurASEAA14 conference in 2012, updated for publication. It focuses on topics under the broad themes of archaeology and heritage, material culture, environmental archaeology, osteoarchaeology, historic and prehistoric archaeology, ethnoarchaeology, and long-distance contact, trade and exchange.
Author: Tilottama Mukherjee
Publisher: Taylor & Francis
ISBN: 1000847292
Category : History
Languages : en
Pages : 259
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Book Description
This book highlights emerging trends and new themes in South Asian history. It covers issues broadly related to religion, materiality and nature from differing perspectives and methods to offer a kaleidoscopic view of Indian history until the late eighteenth century. The essays in the volume focus on understanding questions of premodern religion, material culture processes and their spatial and environmental contexts through a study of networks of commodities and cultural and religious landscapes. From the early history of coastal regions such as Gujarat and Bengal to material networks of political culture, from temples and their connection with maritime trade to the importance of landscape in influencing temple-building, from regions considered peripheral to mainstream historiography to the development of religious sects, this collection of articles maps the diverse networks and connections across regions and time. The volume will be of great interest to scholars and researchers of history, archaeology, museum and heritage studies, religion, especially Hinduism, Sufism and Buddhism, and South Asian studies.
Author: Linda M. Hurcombe
Publisher: Routledge
ISBN: 1317814541
Category : Social Science
Languages : en
Pages : 347
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Book Description
Perishable Material Culture in Prehistory provides new approaches and integrates a broad range of data to address a neglected topic, organic material in the prehistoric record. Providing news ideas and connections and suggesting revisionist ways of thinking about broad themes in the past, this book demonstrates the efficacy of an holistic approach by using examples and cases studies. No other book covers such a broad range of organic materials from a social and object biography perspective, or concentrates so fully on approaches to the missing components of prehistoric material culture. This book will be an essential addition for those people wishing to understand better the nature and importance of organic materials as the ’missing majority’ of prehistoric material culture.
Author: Jonatan Leer
Publisher: Routledge
ISBN: 1000364305
Category : Business & Economics
Languages : en
Pages : 239
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Book Description
This book offers the first methodological synthesis of digital food studies. It brings together contributions from leading scholars in food and media studies and explores research methods from textual analysis to digital ethnography and action research. In recent times, digital media has transformed our relationship with food which has become one of the central topics in digital and social media. This spatiotemporal shift in food cultures has led us to reimagine how we engage in different practices related to food as consumers. The book examines the opportunities and challenges that the new digital era of food studies presents and what methodologies are employed to study the changed dynamics in this field. These methodologies provide insights into how restaurant reviews, celebrity webpages, the blogosphere and YouTube are explored, as well as how to analyse digital archives, digital soundscapes and digital food activism and a series of approaches to digital ethnography in food studies. The book presents straightforward ideas and suggestions for how to get started on one’s own research in the field through well-structured chapters that include several pedagogical features. Written in an accessible style, the book will serve as a vital point of reference for both experienced researchers and beginners in the digital food studies field, health studies, leisure studies, anthropology, sociology, food sciences, and media and communication studies.
