Reimagining Marginalized Foods Global Processes, Local Places / edited by Elizabeth Finnis.

Format:

Book

Author/Creator:

Finnis, Elizabeth, Editor.

Contributor:

Finnis, Elizabeth, 1976-

Language:

English

Subjects (All):

Food supply.

Food preferences.

Food habits.

Genre:

Electronic books.

Physical Description:

1 online resource (184 p.)

Manufacture:

Baltimore, Md. : Project MUSE, 2014

Place of Publication:

University of Arizona Press 2012

Tucson : The University of Arizona Press, 2012.

Language Note:

English

Summary:

This volume brings together ethnographically based anthropological analyses of shifting meanings and representations associated with the foods, ingredients, and cooking practices that of marginalized and/or indigenous cultures. Contributors are particularly interested in how these foods intersect with politics, nationhood and governance, identity, authenticity, and conservation.

Contents:

Loving people, hating what they eat: marginal foods and social boundaries / Richard Wilk

Highland haute cuisine : the transformation of alpaca meat / Lisa Markowitz

Redefining the cultural meanings of Sinonggi during the Indonesian Decentralization Era / Wini P. Utari

When the marginal becomes the exotic : the politics of culinary tourism in indigenous communities in rural Mexico / Lois Stanford

Discovering pom's potential / Karin Vaneker

Redefining and re-presenting minor millets in South India / Elizabeth Finnis

Developing cheese at the foot of the Alps / Cristina Grasseni

Conclusions: culture, tradition, and political economy / John Brett.

Notes:

Bibliographic Level Mode of Issuance: Monograph

Includes bibliographical references and index.

CC BY-NC-ND

Description based on print version record.

ISBN:

9780816539239

0816539235

9780816599738

0816599734

9781299192218

1299192211

OCLC:

828618000

Access Restriction:

Unrestricted online access