• Produktbild: The Emergence of National Food
  • Produktbild: The Emergence of National Food

The Emergence of National Food The Dynamics of Food and Nationalism

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Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

17.09.2020

Abbildungen

20 bw illus

Herausgeber

Atsuko Ichijo + weitere

Verlag

Bloomsbury Publishing

Seitenzahl

218

Maße (L/B/H)

23,4/15,6/1,2 cm

Gewicht

339 g

Sprache

Englisch

ISBN

978-1-350-18392-6

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

17.09.2020

Abbildungen

20 bw illus

Herausgeber

Verlag

Bloomsbury Publishing

Seitenzahl

218

Maße (L/B/H)

23,4/15,6/1,2 cm

Gewicht

339 g

Sprache

Englisch

ISBN

978-1-350-18392-6

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: gpsr@libri.de

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  • Produktbild: The Emergence of National Food
  • Produktbild: The Emergence of National Food
  • Notes on contributors
    Introduction
    Venetia Johannes (University of Oxford, UK), Atsuko Ichijo (Kingston University, UK) and Ronald Ranta (Kingston University, UK)

    Part One: The 'Template': The 'Orthodox' Emergence and Development of National Food
    1. Salt Cod and the Making of a Portuguese National Cuisine
    José Sobral (Universidade de Lisboa, Portugal)
    2. The Cookbook in Mexico: A Founding Document of the Modern Nation
    Sarah Bak-Geller Corona (Universidad Nacional Autónoma de México, Mexico)
    3. Potica: The Leavened Bread that Reinvented Slovenia
    Ana Tominc (Queen Margaret University, UK) and Andreja Vezovnik (University of Ljubljana, Slovenia)
    4. Bacillus Bulgaricus: The Breeding of National Pride
    Nevena Nancheva (Kingston University, UK)
    5. Food and Nationalism in an Independent Ghana
    Brandi Simpson Miller (SOAS, UK)

    Part Two: Contemporary Accounts of the Emergence and Development of National Food
    6. 'Signifying poverty, class and nation through Scottish foods: From Haggis to Deep-Fried Mars Bars'
    Joy Fraser (George Mason University, USA) and Christine Knight (Sheffield Hallam University, UK)
    7. Catalan Culinary Nationalism: A Contemporary Case study
    Venetia Johannes (University of Oxford, UK)
    8. National Cuisine and Regional Identities in Costa Rica
    Mona Nikolic (Freie Universität Berlin, Germany)
    9. Ethnicity, Class and Nation in the Chilean Cuisine
    Isabel M. Aguilera Bornand (Tarapacá University, Chile)

    Part Three: Critical Accounts of National Food
    10. Does Israeli Food Exist? The Multifaceted and Complex Making of a National Food
    Ronald Ranta (Kingston University, UK) and Claudia Raquel Prieto-Piastro (King's Colleage London, UK)
    11. Obliterating or Reviving the Nonexisting nation
    Liora Gvion (The Kibbutzim College of Education in Tel Aviv, Israel)
    12. Nationalism, Culinary Coherence and the Case of the United States: An Empirical or Conceptual Problem?
    Amy Trubek (University of Vermon, US)
    13. The Canadian Cuisine Fallacy
    Nicolas Fabien-Ouellet (University of Vermont, US)
    14. 'They're Always Eating Cuy': Food Regionalism and Transnationalism in Ecuador and the Andes
    Emma-Jayne Abbots, University of Wales Trinity Saint David, UK

    Conclusion
    Atsuko Ichijo (Kingston University, UK)

    References
    Index