Reimagining Marginalized Foods: Global Processes, Local Places
With globalization has come an increased focus on food—where it comes from, how it is transported, who eats it, and what cultural significance it has. This volume brings together ethnographically based anthropological analyses of shifting meanings and representations associated with the foods, ingredients, and cooking practices of marginalized and/or indigenous cultures. Contributors are particularly interested in how these foods intersect with politics, nationhood and governance, identity, authenticity, and conservation.
The chapters cover diverse locales, issues, and foods: the cultural meanings of sinonggi, a thick sago porridge from Sulawesi, Indonesia; the significance of pom, a Surinam dish popular in the Netherlands; the transformation of alpaca meat in Peru; the impact of culinary tourism on indigenous cuisine in Mexico; the re-presenting of minor millets in South India; and the development of cheeses in the Italian Alps. A conceptual essay on food and social boundaries rounds out the collection.
Apa yang dikatakan orang - Tulis resensi
Introduction Elizabeth Finnis
Marginal Foods and Social Boundaries Richard Wilk
The Transformation of Alpaca Meat Lisa Markowitz
3 Redefining the Cultural Meanings of Sinonggi during the Indonesian Decentralization Era Wini P Utari
The Politics of Culinary Tourism in Indigenous Communities in Rural Mexico Lois Stanford
5 Discovering Poms Potential Karin Vaneker