001447675 000__ 03818cam\a2200517Ii\4500
001447675 001__ 1447675
001447675 003__ OCoLC
001447675 005__ 20230310004129.0
001447675 006__ m\\\\\o\\d\\\\\\\\
001447675 007__ cr\un\nnnunnun
001447675 008__ 220624s2022\\\\si\a\\\\o\\\\\001\0\eng\d
001447675 019__ $$a1333081572
001447675 020__ $$a9789811910487$$q(electronic bk.)
001447675 020__ $$a9811910480$$q(electronic bk.)
001447675 020__ $$z9789811910470
001447675 020__ $$z9811910472
001447675 0247_ $$a10.1007/978-981-19-1048-7$$2doi
001447675 035__ $$aSP(OCoLC)1331704847
001447675 040__ $$aYDX$$beng$$erda$$epn$$cYDX$$dGW5XE$$dEBLCP$$dN$T$$dOCLCF$$dOCLCQ
001447675 049__ $$aISEA
001447675 050_4 $$aGN407
001447675 08204 $$a394.1/2$$223/eng/20220706
001447675 24500 $$aMaking food in local and global contexts :$$banthropological perspectives /$$cAtsushi Nobayashi, editor.
001447675 264_1 $$aSingapore :$$bSpringer,$$c[2022]
001447675 264_4 $$c©2022
001447675 300__ $$a1 online resource :$$billustrations (some color)
001447675 336__ $$atext$$btxt$$2rdacontent
001447675 337__ $$acomputer$$bc$$2rdamedia
001447675 338__ $$aonline resource$$bcr$$2rdacarrier
001447675 500__ $$aIncludes index.
001447675 5050_ $$aIntroduction -- Gastronomical goods as a biocultural value of wood pastures in Eastern Europe -- Merroir in the Making: Provenance Fetishism and the Social Construction of Taste in the Japanese Seafood System -- The Socio-Cultural Reception of MSG (Monosodium Glutamate) in Thailand -- Sharing food and conviviality in the Mediterranean Diet. Some ethnographic examples -- Rethinking foodscapes: Does it matter how food reaches my plate? -- Rethinking family commensality: Through Japanese cases and Italian ones -- The "Making" of Hakka Cuisine: A Case Study for the Formation of Ethnic Food and its Foodscapes in Southeast China -- Tubawan and the Play of Authorial Slippage: The Sani Yi peoples practice of hospitality business and the making of indigenous foodscape -- Translocal Foodscapes: Gastronomic Creativity in Merida, Mexico, and Seville, Spain -- The Tea Industry in Modern China and Public Demand for Tea -- On the Formation of Chinese National Cuisine: Historical and Anthropological Perspectives. .
001447675 506__ $$aAccess limited to authorized users.
001447675 520__ $$aThis 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.
001447675 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed July 6, 2022).
001447675 650_0 $$aFood.
001447675 650_0 $$aFood$$xSocial aspects.
001447675 650_0 $$aNutritional anthropology.
001447675 655_0 $$aElectronic books.
001447675 7001_ $$aNobayashi, Atsushi,$$d1967-$$eeditor.
001447675 77608 $$iPrint version:$$z9811910472$$z9789811910470$$w(OCoLC)1296419319
001447675 852__ $$bebk
001447675 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-981-19-1048-7$$zOnline Access$$91397441.1
001447675 909CO $$ooai:library.usi.edu:1447675$$pGLOBAL_SET
001447675 980__ $$aBIB
001447675 980__ $$aEBOOK
001447675 982__ $$aEbook
001447675 983__ $$aOnline
001447675 994__ $$a92$$bISE