Cooking cultures : convergent histories of food and feeling /
Material type: TextLanguage: Eng Publication details: New York Cambridge University Press 2016Description: viii, 255 pagesISBN: 9781107140363Subject(s): Food | GeneralOnline resources: Click here to access online | Click here to access online | Click here to access onlineCurrent library | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode |
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IMSc Library | IMSc Library | IMSc Complex Systems Project | 82-92 BAN (Browse shelf (Opens below)) | Available | 74771 |
Includes bibliographical references and index.
Trout still on the menu? Indigenity and cuisine / Duncan Brown -- The hummus wars: local food, Guinness records and the Palestinian-Israeli gastropolitics / Nir Avieli -- Rice, pork and power in the Vietnamese village / Erica J. Peters -- Mem and cookie: the colonial kitchen in Malaysia and Singapore / Cecilia Leong-Salobir -- Modern menus: family, food, health and gender in colonial Bengal / Ishita Banerjee-Dube -- Sweetness, gender, and identity in Japanese culinary culture / Jon D. Holtzman -- Local foods in contemporary China: the case of southwest Hubei / Xu Wu -- From the market to the kitchen and table: food and its many meanings in Dakar / Maria Guadalupe Aguilar Escobedo -- What is human?: food taboo & anthropophagy in northwest Mozambique / Arianna Huhn -- Global mixed race and culinary cultures: interethnic exchanges of food and love at Addis Ababa cafe / Jean Duruz -- The culinary myths of the Mexican nation / Sarah Bakgeller.
"Tracks the interplay of creativity, competition, desire, and nostalgia in the discrete ways people relate to food and cuisine in different societies"--
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