Reimagining Marginalized Foods: Global Processes, Local Places
University of Arizona Press, Nov 1, 2012 - Social Science - 168 pages
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.
Throughout, the contributors address important questions, including: How are traditional foods "repackaged" in the process of mainstreaming access? What does this repackaging mean for the ways local or indigenous peoples view their traditional food practices? How are local cuisines mobilized in movements to create national images and identities? What tensions emerge between new representations of foods and local cultural meanings?
Together the contributors provide a thoughtful inquiry into what happens when food and culinary practices are moved from the cultural or physical margins, and how such movements can be shaped by—and employed in the pursuit of—political, social, and cultural goals.
What people are saying - Write a review
We haven't found any reviews in the usual places.
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
Other editions - View all
Afro-Surinamese agricultural agricultural biodiversity alpaca meat alpaqueros Anthropology Ark of Taste associated authenticity Belize beneﬁts biodiversity camelid cassava Caylloma cheese chicken consumers consumption contexts cookbook cooking crops culinary practices Culinary Tourism deﬁned dietary dishes distastes diversity Dutch eating economic ethnic food ethnic identity farmers festivals ﬁber ﬁelds ﬁgure Finnis ﬁrst food culture food practices Food System foodways gastronomic Grasseni groups heritage households Indian indigenous chefs indigenous cuisine indigenous foodways Indonesian ingredients K011i Hills Kolli Hills L. P. Vidyarthi llama lowland Malaiyali marginal foods meanings mestizo Mexican Mexico Michoacan millets Ministry of Tourism minor millets MSSRF Netherlands ofﬁcials ofthe Peru political pomtajer population preparation Press of Kentucky production Purhépecha recipes regional reimagining restaurants rice rural sago samai signiﬁcance sinonggi Slow Food speciﬁc Suriname Surinamese Surinamese cuisine symbolic taste terroir Thakkali Nadu thenai tion Tolaki traditional foods University Press urban Vaneker women chefs