Cultural studies: food and society Books

Book SynopsisThe Globalization of Food provides a comprehensive guide to all of the key issues involving globalization and the production, distribution and consumption of food in the present day. From domestic kitchens to factory farms, from corporate board-rooms to the fields of the Developing World, the book examines the most important sites and processes involved in changing the ways people all across the planet eat today. Rich in detail, expansive in scope and ambitious in coverage, The Globalization of Food forcefully demonstrates the central role of food in many of the crucial and most controversial social and political issues of the 21st century.The Globalization of Food:- Investigates the multiple ways in which globalization and food are interrelated- Spans established and emerging schools of thought in the field- Covers a broad range of examples and case studies from around the globe- Analyses the key controversies and dilemmas created by food globalization- Features contributions from leading experts in a range of disciplinesContributors include Pat Caplan, Carole Counihan, Marianne Elisabeth Lien, Alan Warde and Rick Wilk.Table of ContentsProvisional table of contents SECTION 1: The Globalization of Food Production Introduction Chapter 2: Delocalising Salmon: 'Tasmanian Atlantic Salmon' and the Emergence of a Universal Artefact Chapter 3: Localization and Globalization in the Livestock Industry (Rhoda Wilkie, University of Aberdeen) SECTION 2: Connecting Globalized Production and Globalized Consumption Editors' Introduction Chapter 4: Fair Trade Food: Connecting Producers and Consumers (Caroline Wright, University of Warwick) Chapter 5: Between Brand and Place: The Global Wine Market, Pedagogies of Tasting and the Tyranny of Parker's Scores (Stefano Ponte, Danish Institute for International Studies) Chapter 6: Globalization and Obesity (Jeffery Sobal, Cornell University and Wm. Alex McIntosh, Texas A&M University) SECTION 3: Globalization, Localization, Contestation, Politics Editors' Introduction Chapter 7: Virtue and Valorisation: 'Local Food' in the United States and France (Michaela DeSoucey, Northwestern University; Isabelle Techoueyres, University of Bordeaux) Chapter 8: Reign of the Terroir: the Cult of the Artisan in the French Gastronomic Field (Rick Fantasia, Smith College) Chapter 9: Unpacking the Localist Response to the Globalization of Food (Julie Guthman, University of California, Santa Cruz) Chapter 10: Gastronomic Revolutionaries: Slow food and the Politics of 'Virtuous Globalization' (Alison Leitch, Macquarie University) Chapter 11: Eating Your Way to Global Citizenship (Danielle Gallegos, Murdoch University) SECTION 4: Food, Selfhood, Identity and Globalization Editors' Introduction Chapter 12: Food Nationalism and American Identity (Shyon Baumann and Josee Johnston, University of Toronto) Chapter 13: Contemporary Hispanic Foodways in the San Luis Valley of Colorado: The Local, the Global, the Hybrid and the Processed (Carole Counihan, Millersville University) Chapter 14: Culinary Discourses: A Comparison of Four Ethnographic Settings (Pat Caplan, Goldsmiths College) SECTION 5: The Globalized Menu Editors' Introduction Chapter 15: Feeding Modern Desires: Exotic Restaurants and Expatriate Home Cooking (Krishnendu Ray, New York University) Chapter 16: Completely Unique but Appealing to Everyone: Managing Difference on the Globalized Menu of National and Ethnic Foods (Richard Wilk, Indiana University) Chapter 17: Convergent Tendencies in Global Context: A Comparison of Britain and France (Alan Warde, University of Manchester)

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Book SynopsisFood preparation, consumption, and exchange are eminently social practices, and experiencing another cuisine often provides our first encounter with a different culture. This volume presents fascinating essays about cooking, eating, and sharing food, by anthropologists working in many parts of the world, exploring what they learned by eating with others.These are accounts of specific experiences - of cooking in Mombasa, shopping for organic produce in Vienna, eating vegetarian in Vietnam, raising and selling chickens in Hong Kong, and of refugees subsisting on food aid. With a special focus on the experience and challenge of ethnographic fieldwork, the essays cover a wide range of topics in food studies and anthropology, including food safety and food security, cultural diversity and globalization, colonial histories and contemporary identities, and changing ecological, social, and political relations across cultures.Food: Ethnographic Encounters offers readers a broad view of the vibrancy of local and global food cultures, and provides an accessible introduction to both food studies and contemporary ethnography.Trade ReviewThis is an excellent sampler of recent ethnographic work on food. Most of the chapters take you deep into the significance of food and eating in an unfamiliar cultural setting. The book is accessible to anyone interested in food, though it is going to be most useful to serious students. This could be an excellent text for a course in the anthropology of food. -- Richard R. Wilk * Amazon US *Table of ContentsPreface John Borneman Introduction Leo Coleman 1. Food and Morality in Yemen Anne Meneley, Trent University, Canada 2. It All Started with the Bhajias Nina Berman, The Ohio State University, USA 3. The Enchantments of Food in the Lower Amazon, Brazil Mark Harris, University of St Andrews, UK 4. Live Poultry Markets and Avian Flu in Hong Kong Frédéric Keck, Centre National de la Recherche Scientifique, Paris, France 5. Revisiting Lao Food: Pain and Commensality Penny Van Esterik, York University, Canada 6. In Search of the Elusive Heirloom Tomato: Farms and Farmers' Markets, Fields and Fieldwork Jennifer A. Jordan, University of Wisconsin-Milwaukee, USA 7. Keeping out of the Kitchen: Cooking and Power in a Moroccan Household Claire Nicholas, Princeton University, USA 8. "Do You Know How to Eat . . .?" Edible Expertise in Ho Chi Minh City Nina Hien, New York University, USA 9. Learning to Exchange Words and Food in the Marquesas Kathleen C. Riley, Queens College, City University of New York, USA 10. Eating Vegetarian in Vietnam Christophe Robert, City University of Hong Kong, China 11. The Food of Sorrow: Humanitarian Aid to Displaced People Elizabeth Dunn, University of Colorado, USA Guide for Further Reading Endmatter

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Book SynopsisWelcome to 2030. You''ll own nothing, have no privacy, and you''ll be happy. . . .For the past two years, since the beginning of the coronavirus pandemic, we have been told that our old way of life is dead and gone. There can be no return to how things were before. Instead we must embrace a new normal in which every aspect of our lives is transformed-the way we live, eat, and work, and the way we are governed, not just by the state, but also by corporations. This is the Great Reset. And the foundation of this plan is a revolution in food.In this groundbreaking book, RAW EGG NATIONALIST lays out the globalist plan for food in detail, for the first time. Using the globalists'' own published materials, he reveals the preparations for a new worldwide diet-The Planetary Health Diet-that will be almost entirely plant-based. By eliminating animal agriculture, and placing total reliance on genetically modified crops and new alternative forms of protein, the globalists will tighten corporate control of the food supply-and of us. In a startling comparison with the effects of the Neolithic Revolution in agriculture-which he calls the original Great Reset-RAW EGG NATIONALIST reveals just how much we have to lose if the globalists should succeed.But this book is no council of despair. RAW EGG NATIONALIST proposes his own alternative vision of fundamental change. Taking his inspiration from Russian household gardening and the new movement for regenerative agriculture, he argues that the future of food, and the key to human flourishing, is actually the past. Instead of allowing ourselves to be alienated yet further from the natural world, we must return to it and to the foods and ways of producing them that made our ancestors strong.Antelope Hill Publishing is proud to present RAW EGG NATIONALIST''s The Eggs Benedict Option, a manifesto for all those seeking to live a sovereign existence in an age of growing darkness. By nourishing our personal health and fitness, and supporting political change to put the nation and its people first, we can defeat the globalists and regain our true humanity.With an exclusive foreword by Noor Bin Ladin.

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