Making Food in Local and Global Contexts: Anthropological Perspectives

ISBN-13: 9789811910470 / Angielski / Twarda / 2022

Nobayashi, Atsushi

Opis

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.

Spis treści

Table of Contents

Preface and Acknowledgment

 

Introduction.

Atsushi Nobayashi

 

Part 1. Ecology and Food

Chapter 1.

Gastronomical goods as a biocultural value of wood pastures in Eastern Europe.

Anna Varga, Nikolett Darányi, Krisztina Molnár, Zsolt Molnár and Noémi Ujhá-zy.

 

Chapter 2.

Merroir in the Making: Provenance Fetishism and the Social Construction of Taste in the Japanese Seafood System.

Shingo Hamada.

 

Chapter 3.

The Socio-Cultural Reception of MSG (Monosodium Glutamate) in Thailand.

Yoshimi Osawa.

 

Part 2. Social context of Food

Chapter 4.

Sharing food and conviviality in the Mediterranean Diet. Some ethnographic examples

Elisabetta Moro and Rossella Galletti.

 

Chapter 5.

Rethinking foodscapes: Does it matter how food reaches my plate?

Cristina Grasseni

 

Chapter 6.

Rethinking family commensality: Through Japanese cases and Italian ones

Taeko Udagawa

 

Part 3. Ethnicity in Foodscape

Chapter 7.

The “Making” of Hakka Cuisine: A Case Study for the Formation of Ethnic Food and its Foodscapes in Southeast China.

Hironao Kawai.

 

Chapter 8.

Tubawan and the Play of Authorial Slippage: The Sani Yi people’s practice of hospitality business and the making of indigenous foodscape.

Rongling Ge.

 

Chapter 9.

Translocal Foodscapes: Gastronomic Creativity in Mérida, Mexico, and Seville, Spain.

Steffan Igor Ayora Diaz.

 

Part 4. Food and the nation

Chapter 10.

The Tea Industry in Modern China and Public Demand for Tea

Jianping Guan

 

Chapter 11.

On the Formation of Chinese National Cuisine: Historical and Anthropological Perspectives

Haruhiko Nishizawa

O autorze

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.