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Author:   David Inglis ,  Ms Debra Gimlin
Publisher:   Bloomsbury Publishing PLC
Imprint:   Berg Publishers
Dimensions:   Width: 15.60cm , Height: 1.60cm , Length: 23.40cm
Weight:   0.492kg
ISBN:  

9781845208202

ISBN 10:   184520820
Pages:   304
Publication Date:   01 December 2009
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
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

Provisional table of contentsSECTION 1: The Globalization of Food ProductionIntroduction Chapter 2: Delocalising Salmon: 'Tasmanian Atlantic Salmon' and the Emergence of a Universal Artefact Chapter 3: Localization and Globalization in the Livestock Industry (Rhoda Wilkie, University of Aberdeen)SECTION 2: Connecting Globalized Production and Globalized ConsumptionEditors' IntroductionChapter 4: Fair Trade Food: Connecting Producers and Consumers (Caroline Wright, University of Warwick)Chapter 5: Between Brand and Place: The Global Wine Market, Pedagogies of Tasting and the Tyranny of Parker's Scores (Stefano Ponte, Danish Institute for International Studies)Chapter 6: Globalization and Obesity (Jeffery Sobal, Cornell University and Wm. Alex McIntosh, Texas A&M University)SECTION 3: Globalization, Localization, Contestation, PoliticsEditors' Introduction Chapter 7: Virtue and Valorisation: 'Local Food' in the United States and France (Michaela DeSoucey, Northwestern University; Isabelle Techoueyres, University of Bordeaux)Chapter 8: Reign of the Terroir: the Cult of the Artisan in the French Gastronomic Field (Rick Fantasia, Smith College)Chapter 9: Unpacking the Localist Response to the Globalization of Food (Julie Guthman, University of California, Santa Cruz)Chapter 10: Gastronomic Revolutionaries: Slow food and the Politics of 'Virtuous Globalization' (Alison Leitch, Macquarie University)Chapter 11: Eating Your Way to Global Citizenship (Danielle Gallegos, Murdoch University)SECTION 4: Food, Selfhood, Identity and GlobalizationEditors' Introduction Chapter 12: Food Nationalism and American Identity (Shyon Baumann and Josee Johnston, University of Toronto)Chapter 13: Contemporary Hispanic Foodways in the San Luis Valley of Colorado: The Local, the Global, the Hybrid and the Processed (Carole Counihan, Millersville University)Chapter 14: Culinary Discourses: A Comparison of Four Ethnographic Settings (Pat Caplan, Goldsmiths College)SECTION 5: The Globalized MenuEditors' Introduction Chapter 15: Feeding Modern Desires: Exotic Restaurants and Expatriate Home Cooking (Krishnendu Ray, New York University)Chapter 16: Completely Unique but Appealing to Everyone: Managing Difference on the Globalized Menu of National and Ethnic Foods (Richard Wilk, Indiana University)Chapter 17: Convergent Tendencies in Global Context: A Comparison of Britain and France(Alan Warde, University of Manchester)

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Author Information

David Inglis is Professor of Sociology at the University of Aberdeen. Debra Gimlin is Senior Lecturer in Sociology at the University of Aberdeen.

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