The cultural politics of food, taste, and identity : a global perspective / edited by Steffan Igor Ayora-Diaz.
Contributor(s): Ayora Díaz, Steffan Igor [editor]
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Material type: 
BookPublisher: London : Bloomsbury Academic, 2023Copyright date: ©2021Description: vi, 270 pages : illustrations ; 24 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781350237407 (paperback); 9781350162723 (hardback).Subject(s): Taste -- Social aspects | Food in popular culture | Food -- Social aspects | Food -- Political aspectsDDC classification: 641.3 | Item type | Current library | Call number | Status | Notes | Barcode | |
|---|---|---|---|---|---|---|
| General lending | MTU Bishopstown Library Lending | 641.3 (Browse shelf(Opens below)) | Available | MTU Cork Module HOSP6170 - Core reading. | 00220208 | |
| General lending | MTU Bishopstown Library Lending | 641.3 (Browse shelf(Opens below)) | Available | MTU Cork Module HOSP6170 - Core reading. | 00220205 |
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Enhanced descriptions from Syndetics:
The Cultural Politics of Food, Taste, and Identity examines the social, cultural, and political processes that shape the experience of taste. The book positions flavor as involving all the senses, and describes the multiple ways in which taste becomes tied to local, translocal, glocal, and cosmopolitan politics of identity. Global case studies are included from Japan, China, India, Belize, Chile, Guatemala, the United States, France, Italy, Poland and Spain.
Chapters examine local responses to industrialized food and the heritage industry, and look at how professional culinary practice has become foundational for local identities. The book also discusses the unfolding construction of "local taste" in the context of sociocultural developments, and addresses how cultural political divides are created between meat consumption and vegetarianism, innovation and tradition, heritage and social class, popular food and authenticity, and street and restaurant food.
In addition, contributors discuss how different food products-such as kimchi, quinoa, and Soylent-have entered the international market of industrial and heritage foods, connecting different places and shaping taste and political identities.
Includes bibliographical references and index.
Introduction: the cultural politics of taste in global perspective -- Food, taste and identity in the global arena -- Centralization and standardization of taste: Dashi in Japan -- Heritagization of fermented taste in Southwestern Fukui, Japan --Tides high and low: The changing landscapes of Gongfu Cha tea culture in contemporary China -- Italian cheese in the global heritage arena -- The gastronomic capital of the world: food, politics, and identity in Lyon -- Fetid flesh and fragrant fare: food, scandal, and identity in contemporary Bengal -- Tasting “innovation”: the politics of taste in Contemporary restaurant food in Seville, Spain -- Of corn-coconut divide: taste and the cultural politics of Gastronationalism in Belize -- Street food to restaurant: politics of eating and cultural heritage in Antigua Guatemala -- Popular urban taste and mass culture: Chancho and Terremoto in Chile -- Foreign influences in Polish culinary taste during the twentieth century -- Kimchi’s transnational journey: tastes of authenticity and ambiguity -- Tasting quinoa: from indigenous food to “Healthy” U.S. dining -- The taste of the Mediterranean diet. Food, taste and identity in the region of Campania, South Italy -- Soylent: the cultural politics of functional and tasteless food -- Afterword, heritage-making after the U.S. century.
MTU Cork Module HOSP6170 - Core reading.