'Going Native?'
Description
Reviews / Votes
"A fascinating and complex account of power, race and privilege, this innovative volume describes the centrality of food to global and local histories of inequality and dominance." (Raul Matta, University of Göttingen, Germany)
"This is a clever, insightful, and original volume that interrogates the subtleties and complexities of settler colonial structures and power relations. It demonstrates the utility and importance of food as an analytical tool and food studies as a critical discipline." (Nir Avieli, Ben Gurion University of the Negev, Israel)
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Persons
Alejandro Colás is Professor of International Relations at Birkbeck, University of London, UK.
Daniel Monterescu is Associate Professor of Urban Anthropology and Food Studies at Central European University, Vienna, Austria.
Content
1. Introduction.- Beginning: Hybrid Food Cultures and Foodways.- 2. Spanish Settlers and Andean Food Systems.- 3. What Belongs in the "Federal Diet"?: Depictions of a National Cuisine in the Early American Republic.- 4. The Taste of Colonialism?: Changing Norms of Rice Production and Consumption in Modern Taiwan.- 5. 'Like the Papacy of Mexican Cuisine': Mayoras and Traditional Foods in Contemporary Mexico.- 6. Unsettling the History of Macadamia Nuts in Northern New South Wales.- 7. Definitions of Hawaiian Food: Evidence of Settler Colonialism in Selected Cookbooks from the Hawaiian Islands (1896-2021).- 8. Decolonising Israeli food? Between Culinary Appropriation and Recognition in Israel/Palestine.- 9. "Uneasy lies the head that wears the crown" - lamb or kangaroo, which should reign supreme? The implications of heroising a settler colonial food icon as national identity.- After Decolonisation?.- 10. 'A Manly Amount of Wreckage': South-AfricanFood Culture and Settler Belonging in Ivan Vladislavic's Double Negative.- 11. Sustaining the Memory of Colonial Algeria through Food.- 12. The predicaments of settler gastrocolonialism.
