Making Food in Local and Global Contexts

Anthropological Perspectives
1. Auflage 2022
ISBN: 978-981-19-1047-0
Verlag: Springer Nature Singapore

Buch, Englisch, 211 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 506 g

This book is a collection of research focusing on the anthropological aspects of how food is made in modern society from both global and local perspectives. Modern food consumed in any society is created in a variety of natural and cultural environments. There is a "food democracy" in which how we procure and share food can be an indicator of our participation in society, while food nurtured in particular climates and land can be transmitted to the outside world owing to the influence of tourism and the global economy, a phenomenon that is recognized on a global scale as exemplified by the UNESCO Intangible Cultural Heritage. In other words, food is an aspect of both culture and civilization. Anthropological approaches are used to reveal the humanistic aspects of food, highlighting the strength and individuality of regional and ethnic foods in global civilizations. The book is a compilation of results from sessions of the international symposium “Making Food in Human and Natural History”, which took place on March 18 and 19, 2019, in Osaka, Japan.

Zielgruppe

Research

Autoren/Hrsg.

Nobayashi, Atsushi

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Geowissenschaften Geographie | Raumplanung Humangeographie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Geowissenschaften Geographie | Raumplanung Geographie: Allgemeines, Karten & Atlanten
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Sozialwissenschaften Ethnologie | Volkskunde Ethnologie Kultur- und Sozialethnologie: Allgemeines

Inhaltsverzeichnis

- Introduction.- Gastronomical goods as a biocultural value of wood pastures in Eastern Europe.- Merroir in the Making: Provenance Fetishism and the Social Construction of Taste in the Japanese Seafood System.- The Socio-Cultural Reception of MSG (Monosodium Glutamate) in Thailand.- Sharing food and conviviality in the Mediterranean Diet. Some ethnographic examples.- Rethinking foodscapes: Does it matter how food reaches my plate?.- Rethinking family commensality: Through Japanese cases and Italian ones.- The “Making” of Hakka Cuisine: A Case Study for the Formation of Ethnic Food and its Foodscapes in Southeast China.- Tubawan and the Play of Authorial Slippage: The Sani Yi people’s practice of hospitality business and the making of indigenous foodscape.- Translocal Foodscapes: Gastronomic Creativity in Mérida, Mexico, and Seville, Spain.- The Tea Industry in Modern China and Public Demand for Tea.- On the Formation of Chinese National Cuisine: Historical and AnthropologicalPerspectives.

Über Autor(innen)

Atsushi Nobayashi is a professor in the National Museum of Ethnology, Japan, and the Graduate University for Advanced Studies, Japan. His research focuses on the ethnicity of Formosan indigenous people, the history of human–animal relationships, and food civilization. His recent research has focused on tool making and cooking as a characteristic of Homo sapiens. He has also been involved in exhibitions at museums in Japan and abroad. He has published several books in the field of the Formosan study and culture of food.