The Coloniality of Modern Taste 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 The Coloniality of Modern Taste PDF full book. Access full book title The Coloniality of Modern Taste by Zilkia Janer. Download full books in PDF and EPUB format.
Author: Zilkia Janer
Publisher: Taylor & Francis
ISBN: 100081808X
Category : Science
Languages : en
Pages : 205
Get Book Here
Book Description
This book analyzes the coloniality of the concept of taste that gastronomy constructed and normalized as modern. It shows how gastronomy’s engagement with rationalist and aesthetic thought, and with colonial and capitalist structures, led to the desensualization, bureaucratization and racialization of its conceptualization of taste. The Coloniality of Modern Taste provides an understanding of gastronomy that moves away from the usual celebratory approach. Through a discussion of nineteenth-century gastronomic publications, this book illustrates how the gastronomic notion of taste was shaped by a number of specifically modern constraints. It compares the gastronomic approach to taste to conceptualizations of taste that emerged in other geographical and philosophical contexts to illustrate that the gastronomic approach stands out as particularly bereft of affect. The book argues that the understanding of taste constructed by gastronomic texts continues to burden the affective experience of taste, while encouraging patterns of food consumption that rely on an exploitative and unsustainable global food system. This book will appeal to students and scholars interested in cultural studies, decoloniality, affect theory, sensory studies, gastronomy and food studies.
Author: Zilkia Janer
Publisher: Taylor & Francis
ISBN: 100081808X
Category : Science
Languages : en
Pages : 205
Get Book Here
Book Description
This book analyzes the coloniality of the concept of taste that gastronomy constructed and normalized as modern. It shows how gastronomy’s engagement with rationalist and aesthetic thought, and with colonial and capitalist structures, led to the desensualization, bureaucratization and racialization of its conceptualization of taste. The Coloniality of Modern Taste provides an understanding of gastronomy that moves away from the usual celebratory approach. Through a discussion of nineteenth-century gastronomic publications, this book illustrates how the gastronomic notion of taste was shaped by a number of specifically modern constraints. It compares the gastronomic approach to taste to conceptualizations of taste that emerged in other geographical and philosophical contexts to illustrate that the gastronomic approach stands out as particularly bereft of affect. The book argues that the understanding of taste constructed by gastronomic texts continues to burden the affective experience of taste, while encouraging patterns of food consumption that rely on an exploitative and unsustainable global food system. This book will appeal to students and scholars interested in cultural studies, decoloniality, affect theory, sensory studies, gastronomy and food studies.
Author: Adrián Groglopo
Publisher: Taylor & Francis
ISBN: 1000849074
Category : Science
Languages : en
Pages : 201
Get Book Here
Book Description
This book advances critical discussions about what coloniality, decoloniality, and decolonisation mean and imply in the Nordic region. It brings together analysis of complex realities from the perspectives of the Nordic peoples, a region that is often overlooked in current research, and explores the processes of decolonisation that are taking place in this region. The book offers a variety of perspectives that engage with issues such as Islamic feminism and the progressive left; racialisation and agency among Muslim youths; indigenising distance language education for Sami; extractivism and resistance among the Sami; the Nordic international development endeavour through education; Swedish TV reporting on Venezuela; creolizing subjectivities across Roma and non-Roma worlds and hierarchies; and the whitewashing and sanitisation of decoloniality in the Nordic region. As such, this book extends much of the productive dialogue that has recently occurred internationally in decolonial thinking but also in the areas of critical race theory, whiteness studies, and postcolonial studies to concrete and critical problems in the Nordic region. This should make the book of considerable interest to scholars of history of ideas, anthropology, sociology, cultural studies, postcolonial studies, international development studies, legal sociology, and (intercultural) philosophy with an interest in coloniality and decolonial social change.
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: Marie Wuth
Publisher: Taylor & Francis
ISBN: 1000999467
Category : Science
Languages : en
Pages : 222
Get Book Here
Book Description
This book presents a transdisciplinary and transnational challenge to the enduring coloniality of political concepts, discussing the need to decolonise both their theoretical constructions as well as their substantive translations into practices. Despite the acclaimed 20th century decolonisation waves, coloniality still remains in subtle and obvious practices, in visible and invisible mechanisms of power, in the privileging of certain knowledges and the dismissing of others. Decolonising Political Concepts critically addresses the role political concepts play in the continuing legacies of colonialism and ongoing coloniality. This book, building on postcolonial and decolonial thinkers and ideas, demonstrates how concepts may be used as oppressing political and epistemological tools. By presenting efforts to decolonise political concepts, the book signals the potential for genuinely postcolonial academic and political contexts. Bringing together scholars from different disciplines and engaging with a wide array of geographical contexts, the chapters examine concepts such as agency, violence, freedom, or sovereignty. This book enables readers to critically engage with concepts used in political discourse and allows them to reflect on their impact and alternatives. It will appeal to graduate students and scholars from international relations, social sciences, or philosophy, as well as to socio-political actors engaged in decolonisation agendas.
Author: Kolawole Samuel Adeyemo
Publisher: Taylor & Francis
ISBN: 1000954048
Category : Science
Languages : en
Pages : 98
Get Book Here
Book Description
Bringing a needed perspective on African Epistemologies on the critical topics of higher education in relation to knowledge systems, this book highlights how knowledge creation processes influence higher education systems, society, and African development. This book uses an interdisciplinary approach to frame the connections between academic knowledge systems. Specifically, it seeks to answer questions on the trends in knowledge mobility, histories, and sociological dimensions in knowledge production in post-colonial Africa. The discussion explores how existing knowledge systems can better align with past and present narratives throughout African history and philosophies. The primary thought behind this book is to deconstruct the idea of a free market, the issue of corruption, racism and the neoliberalist approach to knowledge creation and transmission. Thus, it seeks to answer questions on the history and sociological dimensions of knowledge production in higher education. The book argues that African epistemologies can be better understood by investigating present sociologies and histories shaping African higher education research. Researchers and university students in the field of sociology of education, economics of education, higher education and policy will find this book very useful.
Author: Christel Lane
Publisher: Taylor & Francis
ISBN: 1040093019
Category : Business & Economics
Languages : en
Pages : 249
Get Book Here
Book Description
Focusing on high-end cuisine, this book examines the flows of culinary knowledge from culturally peripheral locations to two cities at the global center, London and New York. Through the voices of chefs and other professionals in the industry, this book invites readers to rethink our understandings of high-end and ethnic cuisines, as well as the conventions and principles that shape the contemporary field of gastronomy and fine-dining. It examines a broad range of cuisines, including Peruvian, Korean, Mexican, Malaysian, Senegalese, West African, Thai, Chinese, and Indian, and conveys the chefs’ voices as they strive to elevate their cuisines through discursive and material means, including the shaping of menus, and restaurant decor. While the main focus falls on chefs as the producers of high-end cuisines, this book also gives consideration to their consumers, that is cosmopolitan diners in the two global cities, and to the influence of culinary intermediaries judging and legitimizing their high-end status. Theoretically, this book contributes to the debate on cultural globalization. It undertakes a study of hitherto rarely examined cultural counterflows or reverse cultural globalization and analyzes both the precipitants of this occurrence and the effects of cultural counterflows on both Western global cities and the home countries of chefs. This book will be of great interest to students and scholars of food studies, food cultures, cultural globalization, and culinary studies.
Author: Fred Dervin
Publisher: Springer Nature
ISBN: 3031407806
Category : Education
Languages : en
Pages : 110
Get Book Here
Book Description
This book provides answers to the following questions: How could visual art support us in reflecting about interculturality critically? When we look at, engage with and experience art, what is it that we can learn, unlearn and relearn about interculturality? The book adds to the multifaceted and multidisciplinary field of intercultural communication education by urging those working on the notion of interculturality (researchers, scholars and students) to give art a place in exploring its complexities. No knowledge background about art (theory) is needed to work through the chapters. The book helps us reflect on ourselves and on our engagement with the world and with others, and learn to ask questions about these elements. The authors draw on anthropology, linguistics, philosophy and sociology to enrich their discussions of critical interculturality.
Author: Amy Cox Hall
Publisher: University of Texas Press
ISBN: 1477330305
Category : Social Science
Languages : en
Pages : 257
Get Book Here
Book Description
An exploration of gender, race, and food in Peru in the 1950s and 1960s and today. From the late 1940s to the mid 1960s, Peru’s rapid industrialization and anti-communist authoritarianism coincided with the rise of mass-produced cookbooks, the first televised cooking shows, glossy lifestyle magazines, and imported domestic appliances and foodstuffs. Amy Cox Hall’s The Taste of Nostalgia uses taste as a thematic and analytic thread to examine the ways that women, race, and the kitchen were foundational to Peruvian longings for modernity, both during the Cold War and today. Drawing on interviews, personal stories, media images, and archival and ethnographic research, Cox Hall considers how elite, European-descended women and the urban home were central to Peru’s modernizing project and finds that all women who labored within the deeply racialized and gendered world of food helped set the stage for a Peruvian food nationalism that is now global in the twenty-first century. Cox Hall skillfully connects how the sometimes-unsavory tastes of the past are served again in today’s profitable and pervasive gastronostalgia that helps sell Peru and its cuisine both at home and abroad.
Author: Rolando Vázquez
Publisher: Vior Webmedia
ISBN: 9076936552
Category : History
Languages : en
Pages : 168
Get Book Here
Book Description
We are living in a time of polarization. Cultural and educational institutions are confronted with the responsibility to provide tools and spaces for critical reflection, for engagement, and, more fundamentally, for meeting and recognizing each other in our differences. In this decolonial essay Rolando Vázquez introduces his critique which offers an option for thinking and doing beyond the dominant paradigms. It provides a critical analysis of modernity understood broadly as the western project of civilization, while it seeks to overcome the dominion of western epistemology and aesthetics and their embedded eurocentrism and anthropocentrism. Importantly for decolonial thought we are all located in relation to the colonial difference that structures our modern/colonial order. It is only from an awareness of our positioned realities that we can enter in relation with each-other, that we can listen to each-other and learn each-other. Vistas of Modernity is a new title in a series of essays commissioned by the Mondriaan Fund, concerning actual topics about visual arts and cultural heritage. Rolando Vázquez is co-organizer of the Decolonial Summer School in Middelburg. He is associate professor of Sociology at University College Roosevelt of Utrecht University in The Netherlands.
Author: Zilkia Janer
Publisher: Bloomsbury Publishing USA
ISBN: 0313087903
Category : Social Science
Languages : en
Pages : 196
Get Book Here
Book Description
Latino cuisine has always been a part of American foodways, but the recent growth of a diverse Latino population in the form of documented and undocumented immigrants, refugees, and exiles has given rise to a pan-Latino food phenomenon. These various food cultures in the United States are expertly overviewed here together in depth for the first time. Many Mexican American, Cuban American, Puerto Ricans, Dominican American, and Central and South American communities in the United States are considered transnational because they actively participate in the economy, politics, and culture of both the United States and their countries of origin. The pan-Latino food culture that is emerging in the United States is also a transnational phenomenon that constantly nurtures and is nurtured by national and regional cuisines. They all combine in kaleidoscopic ways their shared gastronomic wealth of Spanish and Amerindian cuisines with different African, European and Asian culinary traditions. This book discusses the ongoing development of Latino food culture, giving special attention to how Latinos are adapting and transforming Latin American and international elements to create one of the most vibrant cuisines today. This is essential reading for crucial cultural insight into Latinos from all backgrounds. Readers will learn about the diverse elements of an evolving pan-Latino food culture-the history of the various groups and their foodstuffs, cooking, meals and eating habits, special occasions, and diet and health. Representative recipes and photos are interspersed in the essays. A chronology, glossary, resource guide, and bibliography make this a one-stop resource for every library.
