The Emergence of National Food

Inhaltsverzeichnis

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

The Emergence of National Food

The Dynamics of Food and Nationalism

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Beschreibung

Details

Einband

Taschenbuch

Erscheinungsdatum

17.09.2020

Herausgeber

Atsuko Ichijo + weitere

Verlag

Bloomsbury 3PL

Seitenzahl

218

Beschreibung

Details

Einband

Taschenbuch

Erscheinungsdatum

17.09.2020

Herausgeber

Verlag

Bloomsbury 3PL

Seitenzahl

218

Maße (L/B/H)

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

Gewicht

339 g

Sprache

Englisch

ISBN

978-1-350-18392-6

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  • 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