Description
Book SynopsisWhat do the fashionable food hot spots of Cape Town, Mumbai, Copenhagen, Rio de Janeiro, and Tel Aviv have in common? Despite all their differences, consumers in each major city are drawn to a similar atmosphere: rough wooden tables in postindustrial interiors lit by edison bulbs. There, they enjoy single-origin coffee, kombucha, and artisanal bread. This is Global Brooklyn,' a new transnational aesthetic regime of urban consumption. It may look shabby and improvised, but it is all carefully designed. It may romance the analog, but is made to be Instagrammed. It often references the New York borough, but is shaped by many networked locations where consumers participate in the global circulation of styles, flavors, practices, and values. This book follows this phenomenon across different world cities, arguing for a stronger appreciation of design and materialities in understanding food cultures. Attentive to local contexts, struggles, and identities, contributors explore the
Trade ReviewGlobal Brooklyn’s authors motivate audiences to ask themselves how design strategies could more accurately reflect the spaces and communities they affect. Most importantly, their arguments prove that Taste is purposefully influenced to keep certain entities alive - a phenomenon all too real in our post-2020 climate. * Bailey McAlister, Georgia State University, USA *
Revelatory, witty, and absorbing. ‘Global Brooklyn’ is not just bare wood, chalkboards, and exposed brick from Capetown to Copenhagen, it's a way of describing comparative social change in culinary terms. The coffee shops and restaurants have the same look, but the essays show how different the hip contexts are. * Paul Freedman, Professor of History, Yale University, USA *
The authors analyze the ‘hipsterization’ of popular neighborhoods and how it impacts cultural production processes, citizen behavior, urban transformation, entrepreneurial activities, and innovation. This gives us a powerful tool for understanding what they call ‘Global Brooklyness.’ * Steffano Maffei, Professor of Design, The Polytechnic University of Milan, Italy *
Table of ContentsPart I: Finding Global Brooklyn 1. Introduction: Global Brooklyn: How Instagram and Postindustrial Design Are Shaping How We Eat,
Fabio Parasecoli, New York University, New York City, USA and Mateusz Halawa, Institute of Philosophy and Sociology, Polish Academy of Science, Warsaw, Poland Dispatch: Mobile Brooklyn: The Arrival of Food Trucks,
Bryan Moe, Biola University, La Mirada CA, USA Part II: Exploring Global Brooklyn 2. Cape Town: Post-Industrial Chic in a Changing Society,
Signe Rousseau, University of Cape Town, South Africa 3. Melbourne: Care, Ethics, and Social Enterprise Meet Global Cafe´ Culture,
Tania Lewis, RMIT University, Australia and Oliver Vodeb, RMIT University, Australia Dispatch: Global Zen and the Art of Local Coffee: Japanese Cafe´s in the Age of Global Brooklyn,
Helena Grinshpun, Hebrew University of Jerusalem, Israel 4. Copenhagen: Porridge Bars, Nordic Craft Beer, and Hipster Families in the Welfare State,
Jonatan Leer, University College Absalon, Roskilde, Denmark 5. Global Paris: Between Terroir and
Hamburge´s,
Susan Taylor Leduc, Research Center of the Chateau of Versailles, France Dispatch – London: A Stroll in Hackney,
Adriana Rosati, Independent Scholar 6. Rio de Janeiro: Tropical Global Brooklyn,
Thiago Gomide Nasser, Junta Local, Rio de Janeiro, Brazil Dispatch: From Farm to Cup: The Emergence of Global Brooklyn Cafe´ Culture in Thailand ,
Yoshimi Osawa, National Museum of Ethnology, Japan 7. Constructing New Communities: Global Brooklyn in Tel,
Liora Gvion, Kibbutzim College of Education, Tel Aviv, Israel Dispatch: Accra: Who is Eating in Global Brooklyn?,
JT Akai, journalist and author, Ghana 8. Mumbai: Importing and Glamorizing Social Values,
Priyansha Jain, Independent Scholar, India Part III: BACK TO BROOKLYN 9. Brooklyn: Hipster Aesthetics, Foodways, and the Cultural Imaginary,
Kathleen LeBesco and Peter Naccarato, Marymount Manhattan College, New York City, USA Dispatch: Chicago: Design of Displacement,
Mireya Loza, New York University, USA Conclusion: Thinking Food through Design,
Fabio Parasecoli, New York University, USA and Mateusz Halawa, Institute of Philosophy and Sociology, Polish Academy of Science, Warsaw, Poland Bibliography Index
