Cooking Cultures
Convergent Histories of Food and Feeling
Published on 1. July 2016
Book
Hardback
270 pages
978-1-107-14036-3 (ISBN)
Description
This volume offers a study of food, cooking and cuisine in different societies and cultures over different periods of time. It highlights the intimate connections of food, identity, gender, power, personhood and national culture, and also the intricate combination of ingredients, ideas, ideologies and imagination that go into the representation of food and cuisine. Tracking such blends in different societies and continents developed from trans-cultural flows of goods and peoples, colonial encounters, adventure and adaptation, and change in attitude and taste, Cooking Cultures makes a novel argument about convergent histories of the globe brought about by food and cooking.
More details
Language
English
Place of publication
Cambridge
United Kingdom
Target group
Professional and scholarly
Dimensions
Height: 235 mm
Width: 157 mm
Thickness: 19 mm
Weight
538 gr
ISBN-13
978-1-107-14036-3 (9781107140363)
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Schweitzer Classification
Other editions
Additional editions
E-Book
06/2017
Cambridge University Press
€79.99
Available for download
Person
Ishita Banerjee-Dube is Professor of History at the Centre for Asian and African Studies, El Colegio de Mexico, Mexico City. She is the author of Divine Affairs (2001), Religion, Law, and Power (2007), A History of Modern India (Cambridge, 2015) and, in Spanish, Fronteras del Hinduismo (2007).
Content
Introduction: culinary cultures and convergent histories Ishita Banerjee-Dube; Part I. Food, Pride, Power: 1. Trout still on the menu? Indigeneity and cuisine Duncan Brown; 2. The hummus wars: local food, Guinness Records and the Palestinian-Israeli gastropolitics Nir Avieli; 3. Rice, pork and power in the Vietnamese village Erica J. Peters; Part II. Cooking, Cuisine, Gender: 4. Mem and Cookie: the colonial kitchen in Malaysia and Singapore Cecilia Leong-Salobir; 5. Modern menus: family, food, health and gender in colonial Bengal Ishita Banerjee-Dube; 6. Sweetness, gender, and identity in Japanese culinary culture Jon D. Holtzman; Part III. Food, Identity, Personhood: 7. Local foods in contemporary China: the case of southwest Hubei Xu Wu; 8. From the market to the kitchen and table: food and its many meanings in Dakar Maria Guadalupe Aguilar Escobedo; 9. What is human?: Food taboo and anthropophagy in northwest Mozambique Arianna Huhn; Part IV. Food, Myth, Nostalgia: 10. Global mixed race and culinary cultures: interethnic exchanges of food and love at Addis Ababa Cafe Jean Duruz; 11. The culinary myths of the Mexican nation Sarah Bakgeller.