Overview

This volume offers a comparative survey of diverse settler colonial experiences in relation to food, food culture and foodways - how the latter are constructed, maintained, revolutionised and, in some cases, dissolved. What do settler colonial foodways and food cultures look like? Are they based on an imagined colonial heritage, do they embrace indigenous repertoires or invent new hybridised foodscapes? What are the socio-economic and political dynamics of these cultural transformations? In particular, this volume focuses on three key issues: the evolution of settler colonial identities and states; their relations vis-à-vis indigenous populations; and settlers’ self-indigenisation – the process through which settlers transform themselves into the native population, at least in their own eyes. These three key issues are crucial in understanding settler-indigenous relations and the rise of settler colonial identities and states. 

Full Product Details

Author:   Ronald Ranta ,  Alejandro Colás ,  Daniel Monterescu
Publisher:   Springer Nature Switzerland AG
Imprint:   Springer Nature Switzerland AG
Edition:   1st ed. 2022
Weight:   0.508kg
ISBN:  

9783030962678

ISBN 10:   3030962679
Pages:   277
Publication Date:   22 July 2022
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

1. IntroductionBeginning: Hybrid Food Cultures and Foodways2. Spanish Settlers and Andean Food Systems3. What Belongs in the “Federal Diet”?: Depictions of a National Cuisine in the Early American Republic4. The Taste of Colonialism?: Changing Norms of Rice Production and Consumption in Modern Taiwan5. ‘Like the Papacy of Mexican Cuisine’: Mayoras and Traditional Foods in Contemporary MexicoFrom Erasure to Decolonisation 6. Unsettling the History of Macadamia Nuts in Northern New South Wales.- 7. Definitions of Hawaiian Food: Evidence of Settler Colonialism in Selected Cookbooks from the Hawaiian Islands (1896-2021)8. Decolonising Israeli food? Between Culinary Appropriation and Recognition in Israel/Palestine.- 9. “Uneasy lies the head that wears the crown” - lamb or kangaroo, which should reign supreme? The implications of heroising a settler colonial food icon as national identityAfter Decolonisation?10. ‘A Manly Amount of Wreckage’: South-African Food Culture and Settler Belonging in Ivan Vladislavić’s Double Negative.- 11. Sustaining the Memory of Colonial Algeria through Food12. The predicaments of settler gastrocolonialism.

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Author Information

Ronald Ranta is Senior Lecturer in Politics and International Relations at the Kingston University London, UK. As a former chef, he has written extensively on the subject of food and identity, particularly national identity. Alejandro Colás is Professor of International Relations at Birkbeck, University of London, UK.  Daniel Monterescu is Associate Professor of Urban Anthropology and Food Studies at Central European University, Vienna, Austria. 

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