Overview

This innovative volume explores the link between local and regional eating cultures and their mediatization via transnational TV cooking shows, glocal food advertising and social media transfer of recipes. Pursuing a global and interdisciplinary approach, it brings together research conducted in Latin America, Australia, Africa, Asia and Europe, from leading scholars in sociology and political science, media and cultural studies, as well as anthropology. Drawing on this rich case study material facilitates a revealing and engaging analysis of the connection between the meta-concepts of globalization and mediatization. Across fifteen chapters its authors provide fresh insights into the different impact that food and eating cultures can have on the everyday mediation of ethnicity and class as well as local, regional and transnational modes of belonging in a media rich global environment. This exciting addition to the food studies literature will appeal in particular to students and scholars of sociology, anthropology, media and cultural studies.

Full Product Details

Author:   Jörg Dürrschmidt ,  York Kautt
Publisher:   Springer Nature Switzerland AG
Imprint:   Springer Nature Switzerland AG
Edition:   Softcover Reprint of the Original 1st 2019 ed.
Dimensions:   Width: 14.80cm , Height: 2.00cm , Length: 21.00cm
Weight:   0.501kg
ISBN:  

9783030067007

ISBN 10:   3030067009
Pages:   363
Publication Date:   26 December 2018
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Chapter 1. Introduction: globalization and mediatization as mediating concepts; Jörg DürrschmidtPart I: Nation and regionChapter 2. The formation of a national cuisine in Costa Rican cookbooks and its impact on regional cuisines as markers of identity; Mona NikolićChapter 3. Mediating National Identity, Practising Life Politics: Visual Representations of a Food Education Campaign in Japan; Stephanie AssmannChapter 4: Mediatization and Mediation of parenthood – Politics of infant feeding in Hong Kong; Veronica MAK Sau-waChapter 5. Myths of the Health-giving Properties of Korean Cuisine; Chan Young Kim and David CarterPart II: Tradition and ModernityChapter 6. Technological Change and Contemporary Transformations in Yucatecan Cooking; Steffan Igor Ayora-DiazChapter 7. Traditional food knowledge in a globalised world: Mediation and mediatization perceived by Tswana women in South Africa; Nicole Claasen & Shingairai ChigezaChapter 8. Cooking the Past: Traditionalism in Czech Culinary Magazines; Michal BočákPart III: Celebrity CultureChapter 9. Celebrity Chefs and the Limits of Playing Politics from the Kitchen; Raúl MattaChapter 10. Ethnodelicious: Mediatized Culinary Anthropology and the Mediation of Global Food Cultures;  Isabelle de SolierChapter 11. Creating and Routinizing Style and Immediacy: Keith Floyd and the South-West English Roots of New Cookery Mediatizations; David Inglis and Anna-Mari AlmilaPart IV: Social and cultural complexityChapter 12. Mediating Fish: Mediatization, Consumer Choice, and Media Morality; Elspeth ProbynChapter 13. Halal Crab, Haram Crab: Understanding Islam in southern Thailand through the lens of seafood; Saroja DorairajooChapter 14. “It’s only cannibalism if we’re equals”: Consuming the Lesser in Hannibal; Michael DellwingChapter 15. Mediatization and global foodscapes: a conceptual outline; York Kautt.

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Author Information

Jörg Dürrschmidt is Professor of Sociology at the University of Applied Sciences Ludwigsburg - Public Administration and Finance, Germany. York Kautt is Professor of Media Sociology at the University of Giessen, Germany.

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