The emergence of national food : the dynamics of food and nationalism / edited by Atsuko Ichijo, Venetia Johannes, Ronald Ranta.

Format:

Book

Contributor:

Ichijo, Atsuko, 1967- editor.

Johannes, Venetia, editor.

Ranta, Ronald, editor.

Herman V. Ames Fund.

Language:

English

Subjects (All):

Food habits--Social aspects.

Food habits.

Food habits--Political aspects.

Nationalism.

Genre:

Electronic books.

Physical Description:

1 online resource (x, 207 pages) : illustrations (black and white)

Place of Publication:

London : Bloomsbury Academic, 2019.

System Details:

data file

Summary:

"What do deep fried mars bars, cod, and Bulgarian yoghurt have in common? Each have become symbolic foods with specific connotations, located to a very specific place and country. This book explores the role of food in society as a means of interrogating the concept of the nation-state and its sub-units, and reveals how the nation-state in its various disguises has been and is changing in response to accelerated globalisation. The chapters investigate various stages of national food: its birth, emergence, and decline, and why sometimes no national food emerges. By collecting and analysing a wide range of case studies from countries including Portugal, Mexico, the USA, Bulgaria, Scotland, and Israel, the book illustrates ways in which various social forces work together to shape social and political realities concerning food. The contributors, hailing from anthropology, history, sociology and political science, investigate the significance of specific food cultures, cuisines, dishes, and ingredients, and their association with national identity. In so doing, it becomes clearer how these two things interact, and demonstrates the scope and direction of the current study of food and nationalism."-- Provided by publisher

Contents:

Introduction / Atsuko Ichijo, Venetia Johannes, Ronald Ranta

Salt cod and the making of a Portuguese national cuisine / José Sobral

The cookbook in Mexico : a founding document of the modern nation / Sarah Bak-Geller Corona

Potica : the leavened bread that reinvented Slovenia / Andreja Vezovnik and Ana Tominc

Bacillus bulgaricus : the breeding of national pride / Nevena Nancheva

Food and nationalism in an independent Ghana / Brandi Simpson Miller

Signifying poverty, class, and nation through Scottish foods : from haggis to deep-fried mars bars / Joy Fraser and Christine Knight

Catalan culinary nationalism : a contemporary case study / Venetia Johannes

The construction of a national cuisine and its impact on regional cuisines as markers of identity in Costa Rica / Mona Nikolic

Ethnicity, class and nation in the Chilean cuisine / Isabel M. Aguilera Bornand

Does Israeli food exist? : the multifaceted and complex making of a national food / Ronald Ranta and Claudia Raquel Prieto-Piastro

Obliterating or reviving the non-existing nation / Liora Gvion

Nationalism, culinary coherence and the case of the United States : an empirical or conceptual problem? / Amy Trubek

The Canadian cuisine fallacy / Nicolas Fabien-Ouellet

They're always eating cuy : food regionalism and transnationalism in Ecuador and the Andes / Emma-Jayne Abbots

Conclusion / Atsuko Ichijo, Venetia Johannes and Ronald Ranta.

Notes:

Print version record.

Includes bibliographical references (pages 181-203) and index.

Local Notes:

Acquired for the Penn Libraries with assistance from the Herman V. Ames Fund.

Other Format:

Print version: Emergence of national food.

ISBN:

9781350074149

1350074144

OCLC:

1079758152

Access Restriction:

Restricted for use by site license.