The emergence of national food : the dynamics of food and nationalism / edited by Atsuko Ichijo, Venetia Johannes, Ronald Ranta.
| Other author | Ichijo, Atsuko, 1967- editor. |
| Other author | Johannes, Venetia, editor. |
| Other author | Ranta, Ronald, editor. |
| Format | Electronic |
| Publication | London : Bloomsbury Academic, 2019. |
| Description | 1 online resource (x, 207 pages) : illustrations |
| Supplemental Content | Ebook Central |
| Subjects |
| Contents | Introduction / Atsuko Ichijo, Venetia Johannes, Ronald Ranta -- Salt cod and the making of a Portuguese national cuisine / José Sobral -- The cookbook in Mexico : a founding document of the modern nation / Sarah Bak-Geller Corona -- Potica : the leavened bread that reinvented Slovenia / Andreja Vezovnik and Ana Tominc -- Bacillus bulgaricus : the breeding of national pride / Nevena Nancheva -- Food and nationalism in an independent Ghana / Brandi Simpson Miller -- Signifying poverty, class, and nation through Scottish foods : from haggis to deep-fried mars bars / Joy Fraser and Christine Knight -- Catalan culinary nationalism : a contemporary case study / Venetia Johannes -- The construction of a national cuisine and its impact on regional cuisines as markers of identity in Costa Rica / Mona Nikolic -- Ethnicity, class and nation in the Chilean cuisine / Isabel M. Aguilera Bornand -- Does Israeli food exist? : the multifaceted and complex making of a national food / Ronald Ranta and Claudia Raquel Prieto-Piastro -- Obliterating or reviving the non-existing nation / Liora Gvion -- Nationalism, culinary coherence and the case of the United States : an empirical or conceptual problem? / Amy Trubek -- The Canadian cuisine fallacy / Nicolas Fabien-Ouellet -- They're always eating cuy : food regionalism and transnationalism in Ecuador and the Andes / Emma-Jayne Abbots -- Conclusion / Atsuko Ichijo, Venetia Johannes and Ronald Ranta. |
| Abstract | "What do deep fried mars bars, cod, and Bulgarian yoghurt have in common? Each have become symbolic foods with specific connotations, located to a very specific place and country. This book explores the role of food in society as a means of interrogating the concept of the nation-state and its sub-units, and reveals how the nation-state in its various disguises has been and is changing in response to accelerated globalisation. The chapters investigate various stages of national food: its birth, emergence, and decline, and why sometimes no national food emerges. By collecting and analysing a wide range of case studies from countries including Portugal, Mexico, the USA, Bulgaria, Scotland, and Israel, the book illustrates ways in which various social forces work together to shape social and political realities concerning food. The contributors, hailing from anthropology, history, sociology and political science, investigate the significance of specific food cultures, cuisines, dishes, and ingredients, and their association with national identity. In so doing, it becomes clearer how these two things interact, and demonstrates the scope and direction of the current study of food and nationalism."-- Provided by publisher |
| Bibliography note | Includes bibliographical references (pages 181-203) and index. |
| Source of description | Print version record. |
| Issued in other form | Print version: Emergence of national food. London, UK ; New York, NY, USA : Bloomsbury Academic, Bloomsbury Publishing Plc, 2019 9781350074132 |
| ISBN | 9781350074149 (electronic bk.) |
| ISBN | 1350074144 (electronic bk.) |
| ISBN | (hbk.) |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |