Foodways Redux

Case Studies on Contemporary Food Practices

Edited by Håkan Jönsson

Foodways Redux
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Edited by Håkan Jönsson

Distributed for Museum Tusculanum Press

92 pages | 5 halftones | 6 3/5 x 9 3/8 | © 2014
Paper $30.00 ISBN: 9788763542111 Published November 2014 NFS UK, IRELAND, AND SCANDINAVIA
With celebrity chefs and the integration of food into the lifestyle and entertainment industries contrasting an ever-growing prominence of fears over food safety, availability, and affordability, there is no question that food culture faces new questions in today’s era. This book explores the quickly changing dynamics of food production, distribution, and consumption today. Examining everyday food practices, the contributors explore topics ranging from the search for traditional foods in markets otherwise dominated by cheap and heavily processed ones to the ways digital communication supports the local organic produce industry. 
Contents
Chef Celebrities, Foodstuff Anxieties and (Un)Happy Meals.  An Introduction to Foodways Redux
Håkan Jönsson
 
Eduardo’s Apples.  The Co-Production of Personalized Food Relationships
Jón Pór Pétursson
 
Strawberry Fields Forever? Foraging for the Changing Meaning of Wild Berries in Estonian Food Culture
Ester Bardone
 
The Property of Food. Geographical Indication, Slow Food, Genuino Clandestino and the Politics of Property
Fabio Mattioli
 
Cheese, Commons and Commerce. On Politics and Practices of Branding Regional Food
Sarah May
 
Cake is Halal, Fat is Sinful. Cake and Representation in Norway
Runar Døving and Maja Garnaas Kielland
For more information, or to order this book, please visit http://www.press.uchicago.edu
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