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Books on the topic 'Cuisine And Identity'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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1

Lerida, Manolita Rosales. Butuanon cuisine: In search of local identity. MaxCor Publishing House, Inc., 2015.

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2

Decter, Avi Y., and Juliana Ochs Dweck. Chosen food: Cuisine, culture, and American Jewish identity. The Jewish Museum of Maryland, 2011.

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3

Brazilian food: Race, class and identity in regional cuisines. Berg, 2012.

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4

Modern Japanese Cuisine: Food, Power and National Identity. Reaktion Books, 2007.

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5

Raviv, Yael. Falafel nation: Cuisine and the making of national identity in Israel. 2015.

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6

Tarulevicz, Nicole. Food Sluts and the Marketing of Singaporean Cuisine. University of Illinois Press, 2017. http://dx.doi.org/10.5406/illinois/9780252038099.003.0009.

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This chapter analyzes print and film tourism advertisements for Singapore. Unlike its neighbors, Singapore, by way of its English-language public sphere, is the “knowable Asia.” As a “Westernized” globalized city, it appears knowable through the consumption of local fare. Tourists are actively encouraged to partake of local food as part of the experience of Singapore—to literally taste the nation. For diasporic communities, food can serve as a reminder of home, of the familiar, and of the national, and for Singaporeans who find themselves outside the borders of their nation-state, local food c

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7

Stalker, Nancy K., ed. Devouring Japan. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190240400.001.0001.

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In recent years, Japan’s cuisine, or washoku, has been eclipsing that of France as the world’s most desirable food. UNESCO recognized washoku as an intangible cultural treasure in 2013, and Tokyo boasts more Michelin-starred restaurants than Paris and New York combined. Together with anime, pop music, fashion, and cute goods, cuisine is part of the “Cool Japan” brand that promotes the country as a new kind of cultural superpower. This book offers insights into many different aspects of Japanese culinary history and practice, from the evolution and characteristics of particular foodstuffs, to t

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8

Tarulevicz, Nicole. The Pizza of Love. University of Illinois Press, 2017. http://dx.doi.org/10.5406/illinois/9780252038099.003.0007.

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This chapter examines how cookbook authors tried to use food and food preparation to define a Singaporean national identity by looking at cookbooks that claim to represent authentic Singaporean cuisine. The range of recipes—specifically, their method and explanation—across time reveals a shifting national cuisine, reflecting demographic and class shifts yet working to establish rules about what constitutes national food. However, in a society where the kitchen has a diminished role, the purchase of a cookbook takes on a new meaning. When a cookbook is not being used to provide recipes, its fun

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9

Japan's cuisines: Food, place and identity. Reaktion Books, Limited, 2016.

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10

Song, Weijie. A Displaced City and Postmemory. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780190200671.003.0006.

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This chapter examines how Sinophone writers from PRC, Taiwan, and Hong Kong compose their Beijing narratives to articulate their anxiety and desire, frustrated and fluid subjectivities. Liang Shiqiu a Beijing native, Taipei dweller, literary guru, and sophisticated connoisseur of fine cuisine, writes about Beijing cuisine to evoke emotional affiliation, gastronomic nostalgia, and imagined reunion. Both originally from Taiwan, Lin Haiyin romanticizes her memory of the south side of Beijing from an innocent girl’s perspective, while Zhong Lihe sharply criticizes the inferior and filthy life of B

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11

Maclear, Kyo. FOURCHON. PASTEQUE, 2011.

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12

Lane, Christel. Eating Out in the Seventeenth and Eighteenth Centuries: The Contest between English and French Food. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198826187.003.0004.

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This chapter examines the food eaten at this time in taverns, inns, and public houses. It focuses on how allegiance to either English or French cuisine expresses patriotism and cosmopolitanism respectively. Patriotism and the consumption of large amounts of beef receive particular emphasis. An examination of food consumed nevertheless finds a considerable variety in the types of food enjoyed, as well as noting the quality, particularly of country house cooking. Divergent national identifications, in turn, are related to the class background of diners, as well as to gender identity. Changes in

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13

Albala, Ken. Japanese Food in the Early Modern European Imagination. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190240400.003.0002.

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This chapter traces international admiration for Japanese foodways to sixteenth- and seventeenth-century accounts of Japan left by various Europeans, including a Portuguese Jesuit priest, Florentine merchant, and German doctor, which held a monopoly on European trade with Japan from the seventeenth to mid-nineteenth centuries. Primary sources left by these early modern travelers exhibit esteem for culinary characteristics such as table etiquette, frugality, precision in production, and quality ingredients. The chapter argues that Japanese cuisine has long acted as a foil to Western excess and/

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14

Stokes, Ashli Quesinberry, and Wendy Atkins-Sayre. Consuming Identity. University Press of Mississippi, 2016. http://dx.doi.org/10.14325/mississippi/9781496809186.001.0001.

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Many Southerners enjoy conversations about food, quickly jumping in with likes and dislikes, regional preferences, and food-related stories. The subject of food often crosses lines of race, class, gender, and region, and provides an opportunity for a common discussion point. This book explores the types of identities, allegiances, and bonds that are made possible and are strengthened through Southern foods and foodways. It adds to the growing list examining Southern food, but its focus on the cuisine’s rhetorical nature and the communicative effect that the food can have on Southern culture ma

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15

Tarulevicz, Nicole. Public Spaces, Public Bodies. University of Illinois Press, 2017. http://dx.doi.org/10.5406/illinois/9780252038099.003.0004.

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This chapter examines contemporary policies about the regulation of public space and food hygiene against the backdrop of colonial policy and anxieties. The regulation of public space, the demands of public hygiene, and the regulation of food provision, while necessary and practical, also speak to a desire to regulate the national body and specific bodies. With more Singaporeans, regardless of class, eating meals outside the home than inside it, these public foodscapes form a vital part of life. By design, and through infusing those public foodscapes with national and personal identity, the pl

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16

Cinotto, Simone. Epilogue. University of Illinois Press, 2017. http://dx.doi.org/10.5406/illinois/9780252037733.003.0007.

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This epilogue examines how the distinctiveness of Italian food has been shaped by continuous transformations and adaptations to a changing Italian America and American culture since World War II. From domestic kitchens to luxurious restaurants, Italian immigrants framed a food culture that created a nation and shaped their self-representation as a group. However, Italian American food culture underwent various changes. The meanings of Italian American food were reworked in the neoliberal landscape of deindustrialization, globalization, and a postmodern culture in which “the self” was created t

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17

Lane, Christel. From Taverns to Gastropubs. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198826187.001.0001.

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This book charts the social historical development of the English public house from the period of the Restoration to the twenty-first century, culminating in the contemporary gastropub. Continuities and differences between taverns, inns, and (gastro)pubs are highlighted, with a focus on issues around food, drink, and sociality. The analysis of food and eating out encompasses their material, as well as their symbolic properties, both historically and at the present time. One recurring theme is the constant contest between English and French cuisine for diners’ allegiance. The book studies the g

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18

Watts, Sydney. Food and the Annales School. Edited by Jeffrey M. Pilcher. Oxford University Press, 2012. http://dx.doi.org/10.1093/oxfordhb/9780199729937.013.0001.

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Food history emerged as a serious academic pursuit in the wake of a major reorientation in the field of history led by French scholars of the Annales School. Established in 1929 by French historians Marc Bloch and Lucien Febvre, the Annales in 1929 was a ground-breaking journal dedicated to historical and contemporary research in economics and sociology. Although the Annales is not solely responsible for the rise of social history, its founders undertook ambitious studies focusing on historical standards of living, material lives, demographic trends, and mentalities of pre-modern peoples, a re

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19

Мартынова, М. Ю., О. Д. Фаис-Леутская, Ю. А. Перевозчиков та ін. Вкус Европы. Антропологическое исследование культуры питания: Коллективная монография. Кучково поле Музеон, 2020. http://dx.doi.org/10.33876/978-5-907174-47-4/1-568/48.

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В фокусе внимания творческого коллектива, объединившего сотрудников Центра европейских исследований Института этнологии и антропологии им. Н. Н. Миклухо- Маклая РАН, Отдела европеистики Музея антропологии и этнографии им. Петра Великого (Кунсткамера) РАН, а также нескольких приглашенных ученых, находится широкий диапазон проблем, связанных с культурой питания и пищевыми практиками европейцев. Исследование, выполненное с позиций социальной антропологии, построено на полевых материалах авторов, архивных и других источниках. При изучении социокультурной роли европейской пищи акцент делается на сл

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20

Wallach, Jennifer Jensen. Every Nation Has Its Dish. University of North Carolina Press, 2019. http://dx.doi.org/10.5149/northcarolina/9781469645216.001.0001.

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This book gives a nuanced history of black foodways across the twentieth century, challenging traditional narratives of "soul food" as a singular style of historical African American cuisine. It details the experiences and diverse convictions of several generations of African American activists, ranging from Booker T. Washington and W. E. B. Du Bois to Mary Church Terrell, Elijah Muhammad, and Dick Gregory. While differing widely in their approaches to diet and eating, they uniformly made the cultivation of "proper" food habits a significant dimension of their work and their conceptions of rac

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21

Bégin, Camille. America Eats. University of Illinois Press, 2017. http://dx.doi.org/10.5406/illinois/9780252040252.003.0002.

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This chapter focuses on the America Eats project and delves into why and how the Federal Writers' Project (FWP) began searching for America's regional cuisines. The narrative explores how, in New Deal food writing, food became a canvas for a sensory, emotional, felt manifestation of national identity. The chapter also examines the limits of this political project as it captures editors and local workers deliberating over which and whose regional foods would be deemed worthy of integration into the American culinary narrative. The analysis takes into account the prescriptive but also unstable a

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22

Pouliot, Alison, and Tom May. Wild Mushrooming. CSIRO Publishing, 2021. http://dx.doi.org/10.1071/9781486311743.

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Fungi are diverse, delicious and sometimes deadly. With interest in foraging for wild food on the rise, learning to accurately identify fungi reduces both poisoning risk to humans and harm to the environment. This extensively illustrated guide takes a 'slow mushrooming' approach – providing the information to correctly identify a few edible species thoroughly, rather than many superficially.  Wild Mushrooming: A Guide for Foragers melds scientific and cultural knowledge with stunning photography to present a new way of looking at fungi. It models 'ecological foraging' – an approach

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