{"product_id":"making-food-in-local-and-global-contexts-anthropological-perspectives-9789811910470","title":"Making Food in Local and Global Contexts:","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThis 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eTable of Contents\u003c\/p\u003e  \u003cp\u003ePreface and Acknowledgment\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eIntroduction.\u003c\/p\u003e  \u003cp\u003eAtsushi Nobayashi\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  Part 1. Ecology and Food\u003cp\u003e\u003c\/p\u003e  \u003cp\u003eChapter 1.\u003c\/p\u003e  \u003cp\u003eGastronomical goods as a biocultural value of wood pastures in Eastern Europe.\u003c\/p\u003e  \u003cp\u003eAnna Varga, Nikolett Darányi, Krisztina Molnár, Zsolt Molnár and Noémi Ujhá-zy.\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 2.\u003c\/p\u003e  \u003cp\u003eMerroir in the Making: Provenance Fetishism and the Social Construction of Taste in the Japanese Seafood System.\u003c\/p\u003e  \u003cp\u003eShingo Hamada.\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 3.\u003c\/p\u003e  \u003cp\u003eThe Socio-Cultural Reception of MSG (Monosodium Glutamate) in Thailand.\u003c\/p\u003e  \u003cp\u003eYoshimi Osawa.\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003ePart 2.\u003ci\u003e \u003c\/i\u003eSocial context of Food\u003c\/p\u003e  \u003cp\u003eChapter 4.\u003c\/p\u003e  \u003cp\u003eSharing food and conviviality in the Mediterranean Diet. Some ethnographic examples\u003c\/p\u003e  \u003cp\u003eElisabetta Moro and Rossella Galletti.\u003c\/p\u003e   \u003cp\u003e\u003c\/p\u003e  \u003cp\u003eChapter 5.\u003c\/p\u003e  \u003cp\u003eRethinking foodscapes: Does it matter how food reaches my plate?\u003c\/p\u003e  \u003cp\u003eCristina Grasseni\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 6.\u003c\/p\u003e  Rethinking family commensality: Through Japanese cases and Italian ones\u003cp\u003e\u003c\/p\u003e  \u003cp\u003eTaeko Udagawa\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003ePart 3. Ethnicity in Foodscape\u003c\/p\u003e  \u003cp\u003eChapter 7. \u003c\/p\u003e  \u003cp\u003eThe “Making” of Hakka Cuisine: A Case Study for the Formation of Ethnic Food and its Foodscapes in Southeast China.\u003c\/p\u003e  \u003cp\u003eHironao Kawai.\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 8. \u003c\/p\u003e  \u003cp\u003e\u003ci\u003eTubawan\u003c\/i\u003e and the Play of Authorial Slippage: The Sani Yi people’s practice of hospitality business and the making of indigenous foodscape.\u003c\/p\u003e  \u003cp\u003eRongling Ge.\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 9.\u003c\/p\u003e  \u003cp\u003eTranslocal Foodscapes: Gastronomic Creativity in Mérida, Mexico, and Seville, Spain.\u003c\/p\u003e  \u003cp\u003eSteffan Igor Ayora Diaz.\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003ePart 4. Food and the nation\u003c\/p\u003e  Chapter 10.\u003cp\u003e\u003c\/p\u003e  \u003cp\u003eThe Tea Industry in Modern China and Public Demand for Tea\u003c\/p\u003e  \u003cp\u003eJianping Guan \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 11.\u003c\/p\u003e  \u003cp\u003eOn the Formation of Chinese National Cuisine: Historical and Anthropological Perspectives\u003c\/p\u003e  Haruhiko Nishizawa\u003cp\u003e\u003c\/p\u003e  \u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Springer Verlag, Singapore","offers":[{"title":"Default Title","offer_id":50473266643287,"sku":"9789811910470","price":999.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9789811910470.jpg?v=1744905913","url":"https:\/\/bookcurl.com\/products\/making-food-in-local-and-global-contexts-anthropological-perspectives-9789811910470","provider":"Book Curl","version":"1.0","type":"link"}