Making food in local and global contexts : anthropological perspectives / Atsushi Nobayashi, editor.
Nobayashi, Atsushi, 1967- editor.
2022
GN407
Available Online

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Title Making food in local and global contexts : anthropological perspectives / Atsushi Nobayashi, editor.
ISBN 9789811910487 (electronic bk.)
9811910480 (electronic bk.)
9789811910470
9811910472
DOI https://doi.org/10.1007/978-981-19-1048-7
Published Singapore : Springer, [2022]
Copyright ©2022
Language English
Description 1 online resource : illustrations (some color)
Item Number 10.1007/978-981-19-1048-7 doi
Call Number GN407
Dewey Decimal Classification 394.1/2
Summary This 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.
Note Includes index.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed July 6, 2022).
Added Author Nobayashi, Atsushi, 1967- editor.
Available in Other Form Print version: 9789811910470
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Introduction
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. .

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