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Author:   Steffan Igor Ayora-Diaz (The Autonomous University of Yucatan, Mexico.)
Publisher:   Bloomsbury Publishing PLC
Imprint:   Bloomsbury Academic
Dimensions:   Width: 15.60cm , Height: 2.50cm , Length: 23.40cm
Weight:   0.454kg
ISBN:  

9781350237407

ISBN 10:   135023740
Pages:   280
Publication Date:   17 November 2022
Audience:   College/higher education ,  Tertiary & Higher Education
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

Introduction: The Cultural Politics of Taste in Global Perspective, Steffan Igor Ayora Diaz (Autonomous University of Yucatan, Mexico) Part One: Taste and the Politics of Identity 1. Food, Taste and Identity in the Global Arena, Steffan Igor Ayora Diaz (Autonomous University of Yucatan, Mexico) 2. Centralization and Standardization of Taste: Dashi in Japan, Yoshimi Osawa (Aoyama Gakuin University, Japan) 3. Heritagization of Fermented Taste in Southern Fukui, Japan, Shingo Hamada (Osaka Shoin Women's University, Japan) 4. Tides High and Low: The Changing Landscapes of Gongfu Cha Tea Culture in Contemporary China, Lanlan Kuang (University of Central Florida, USA) 5. Italian Cheese in the Global Heritage Arena, Cristina Grasseni (University of Leiden, the Netherlands) 6. The Gastronomic Capital of the World: Food, Politics, and Identity in Lyon, Rachel E. Black (Connecticut College, USA) Part Two: Translocal and Transnational Politics of Taste and Identity 7. Fetid Flesh and Fragrant Fare: Food, Scandal, and Identity in Contemporary Bengal, Ishita Banerjee-Dube (The College of Mexico, Mexico) 8. Tasting Innovation : The Politics of Taste in Contemporary Restaurant Food in Seville, Spain, Steffan Igor Ayora Diaz and Gabriela Vargas Cetina (Autonomous University of Yucatan, Mexico) 9. The Corn-Coconut Divide: Taste and the Cultural Politics of Gastronationalism in Belize, Lyra H. Spang (Taste Belize Tours, Belize) 10. Street Food to Restaurant: Politics of Eating and Cultural Heritage in Antigua Guatemala, Walter E. Little (University at Albany, SUNY, USA) 11. Popular Urban Taste and Mass Culture: Chancho and Terremoto in Chile, Isabel Aguilera (University of Tarapaca, Chile) and Alejandra Alvear (University of Chile, Chile) Part Three: The Global-Local Politics of Taste 12. Foreign Influences in Polish Culinary Taste during the Twentieth Century, Katarzyna J. Cwiertka (Leiden University, the Netherlands) 13. Kimchi's Transnational Journey: Tastes of Authenticity and Ambiguity, Sonia Ryang (Rice University, USA) 14. Tasting Quinoa: From Indigenous Food to Healthy U.S. Dining, Christina Morris and Clare A. Sammells, (Bucknell University, USA) 15. The Taste of the Mediterranean Diet. Food, Taste and Identity in the Region of Campania, South Italy, Rossella Galletti, (University of Naples Suor Orsola Benincasa) 16. Soylent: The Cultural Politics of Functional and Tasteless Food, Andrew Ofstehage (Cornell University, USA) Afterword, Heritage-Making after the U.S. Century, Krishnendu RAY (NYU Steinhardt, USA) Bibliography Index

Reviews

A showcase for the best contemporary writing on food and politics, taste and heritage. Each chapter tells us something new about how foods are in constant motion between global markets and local identities. --Richard R. Wilk, Emeritus Professor of Anthropology, Indiana University, USA This book points to the centrality of taste in establishing our identities as individuals and as members of communities. Presenting cases from around the world, it offers significant reflections on how the way we cook, eat, and think of food has far-reaching political implications and contributes to determining who we are and who we want to be as societies. --Fabio Parasecoli, Professor of Food Studies, New York University, USA This edited collection explores the social construction of taste from a range of disciplinary perspectives in a variety of settings in Europe, Asia, and the Americas. Sixteen experts examine the intersubjective development and political implications of taste through cases including dashi in Japan, tea in China, cheese in alpine Italy, and corn and coconuts in Belize. The book makes an invaluable contribution to the growing social science literature on taste. --Carole Counihan, Professor Emerita of Anthropology, Millersville University, USA

Author Information

Steffan Igor Ayora-Diaz is Professor at the Faculty of Anthropological Sciences of the Autonomous University of Yucatan, Mexico.

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