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OverviewThis 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. Full Product DetailsAuthor: Atsushi NobayashiPublisher: Springer Verlag, Singapore Imprint: Springer Verlag, Singapore Edition: 1st ed. 2022 Weight: 0.506kg ISBN: 9789811910470ISBN 10: 9811910472 Pages: 211 Publication Date: 22 June 2022 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: Manufactured on demand  We will order this item for you from a manufactured on demand supplier. Table of ContentsTable of Contents Preface and Acknowledgment Introduction. Atsushi Nobayashi Part 1. Ecology and Food Chapter 1. Gastronomical goods as a biocultural value of wood pastures in Eastern Europe. Anna Varga, Nikolett Darányi, Krisztina Molnár, Zsolt Molnár and Noémi Ujhá-zy. Chapter 2. Merroir in the Making: Provenance Fetishism and the Social Construction of Taste in the Japanese Seafood System. Shingo Hamada. Chapter 3. The Socio-Cultural Reception of MSG (Monosodium Glutamate) in Thailand. Yoshimi Osawa. Part 2. Social context of Food Chapter 4. Sharing food and conviviality in the Mediterranean Diet. Some ethnographic examples Elisabetta Moro and Rossella Galletti. Chapter 5. Rethinking foodscapes: Does it matter how food reaches my plate? Cristina Grasseni Chapter 6. Rethinking family commensality: Through Japanese cases and Italian ones Taeko Udagawa Part 3. Ethnicity in Foodscape Chapter 7. The “Making” of Hakka Cuisine: A Case Study for the Formation of Ethnic Food and its Foodscapes in Southeast China. Hironao Kawai. Chapter 8. Tubawan and the Play of Authorial Slippage: The Sani Yi people’s practice of hospitality business and the making of indigenous foodscape. Rongling Ge. Chapter 9. Translocal Foodscapes: Gastronomic Creativity in Mérida, Mexico, and Seville, Spain. Steffan Igor Ayora Diaz. Part 4. Food and the nation Chapter 10. The Tea Industry in Modern China and Public Demand for Tea Jianping Guan Chapter 11. On the Formation of Chinese National Cuisine: Historical and Anthropological Perspectives Haruhiko NishizawaReviewsAuthor InformationAtsushi Nobayashi is a professor in the National Museum of Ethnology, Japan, and the Graduate University for Advanced Studies, Japan. His research focuses on the ethnicity of Formosan indigenous people, the history of human–animal relationships, and food civilization. His recent research has focused on tool making and cooking as a characteristic of Homo sapiens. He has also been involved in exhibitions at museums in Japan and abroad. He has published several books in the field of the Formosan study and culture of food. Tab Content 6Author Website:Countries AvailableAll regions |
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