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Jane Fajans

Jane Fajans is an Associate Professor at Cornell University, USA. She is the author of They Make Themselves: Work and Play among the Baining of Papua New Guinea and editor of Exchanging Products: Producing Exchange, Oceania Monograph 43. Author affiliation details are correct at time of print publication.

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Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

...Brazil as a Nation Riding buses across Brazil, one sees the landscape outside the window often transforming dramatically. The houses and stores, roadside stands, and goods for sale all change form as the landscape and climate alter....

“Home Cooking” from the Heartland: The Comida Caseira of Minas Gerais

Jane Fajans

Jane Fajans is an Associate Professor at Cornell University, USA. She is the author of They Make Themselves: Work and Play among the Baining of Papua New Guinea and editor of Exchanging Products: Producing Exchange, Oceania Monograph 43. Author affiliation details are correct at time of print publication.

Search for publications

Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

...Despite Brazil’s large size and many subregions, national attitudes toward food span the country. Brazilians celebrate food and extol its plentitude. Food should be comida farta (“satisfying and filling”); there should be a lot of food...

Açaí: From the Amazon to the World

Jane Fajans

Jane Fajans is an Associate Professor at Cornell University, USA. She is the author of They Make Themselves: Work and Play among the Baining of Papua New Guinea and editor of Exchanging Products: Producing Exchange, Oceania Monograph 43. Author affiliation details are correct at time of print publication.

Search for publications

Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

...In the public imagination, the Amazon epitomizes pure, unadulterated nature. Most of what we hear about the Amazon in the Western media focuses on its vast natural resources, its “raw” nature. Seen as healthy, generative, and potent, it has...

The Enchantments of Food in the Lower Amazon, Brazil

Food : Ethnographic Encounters

Berg, 2013

Book chapter

...Fieldworkers often struggle to find the most opportune time to visit their informants at home. When I was doing fieldwork on the floodplain of the Amazon River, I soon discovered that mid- to late afternoon was the best time for me to call...

Pará’s Amazonian Identity: Manioc Six Ways

Jane Fajans

Jane Fajans is an Associate Professor at Cornell University, USA. She is the author of They Make Themselves: Work and Play among the Baining of Papua New Guinea and editor of Exchanging Products: Producing Exchange, Oceania Monograph 43. Author affiliation details are correct at time of print publication.

Search for publications

Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

...The Amazon’s famed biodiversity comes alive in the colorful sights and pungent scents of the aisles and stalls of the plentiful Amazonian markets. The array of fruits and vegetables, plants and fish, nuts and berries, all sourced from...

Is Bahian Moqueca Just Fish Stew? Food and Identity in Salvador, Bahia

Jane Fajans

Jane Fajans is an Associate Professor at Cornell University, USA. She is the author of They Make Themselves: Work and Play among the Baining of Papua New Guinea and editor of Exchanging Products: Producing Exchange, Oceania Monograph 43. Author affiliation details are correct at time of print publication.

Search for publications

Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

...When I first went to Brazil in 1982 as a young wife and mother, we lived for four months in Rio de Janeiro. I became accustomed to the beaches and boulevards, cafes and markets of that beautiful city. After accustoming myself...

Beyond Rice Neutrality

Rice and Beans : A Unique Dish in a Hundred Places

Berg, 2012

Book chapter

...Sorting beans borders on writing. The Structure of Rice and Beans The globalization of the economy and culture demands a new territorial approach to the study of food habits. National-level analyses are now insufficient...

Changing cooking styles and challenging cooks in Brazilian kitchens

Jane Fajans

Jane Fajans is an Associate Professor at Cornell University, USA. She is the author of They Make Themselves: Work and Play among the Baining of Papua New Guinea and editor of Exchanging Products: Producing Exchange, Oceania Monograph 43. Author affiliation details are correct at time of print publication.

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Cooking Technology : Transformations in Culinary Practice in Mexico and Latin America

Bloomsbury Academic, 2015

Book chapter

...Brazilian cuisine has recently emerged as an exciting new addition to the global food scene. This appearance results from the creative activities of a number of top chefs and parallels the changing foodscape across much of Latin America....

The Chemistry of Identity: Cooking up a New View of a Nation

Jane Fajans

Jane Fajans is an Associate Professor at Cornell University, USA. She is the author of They Make Themselves: Work and Play among the Baining of Papua New Guinea and editor of Exchanging Products: Producing Exchange, Oceania Monograph 43. Author affiliation details are correct at time of print publication.

Search for publications

Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

...Global interest in food, gastronomy, tourism, and distinction has spawned a growing industry in restaurants, cookbooks, magazines, culinary tours, and food imports and exports. One of the most interesting trends is the emergence of premier...

Churrasco a Rodízio and Feijoada Completa: The Culinary Production of an Imagined National Community

Jane Fajans

Jane Fajans is an Associate Professor at Cornell University, USA. She is the author of They Make Themselves: Work and Play among the Baining of Papua New Guinea and editor of Exchanging Products: Producing Exchange, Oceania Monograph 43. Author affiliation details are correct at time of print publication.

Search for publications

Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

...Home food and regional food are important parts of the production of identity and play salient roles in the creation of Brazilian social and cultural life, but there is one more level that needs to be examined: national cuisine....