Loading
Loading

Results

  • Globalization & Localization
Sort By:  1-10 of 193 (20 pages)
Results per page:
         

Local-Global

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Food is one of the most obvious avatars of the globalization of trade and culture. Historically, the majority of the food consumed by the bulk to the world’s population was “locally” produced and exchanged. The rarity of nonlocal produce...

Introduction

Raúl Matta

,

Raúl Matta is Senior Lecturer in Food Studies at Taylor’s University, Malaysia, and Principal Investigator affiliated to the University of Göttingen in the project FOOD2GATHER, funded by the European Commission. Author affiliation details are correct at time of print publication.

Search for publications

Charles-Édouard de Suremain

Charles-Édouard de Suremain is Director of Investigation, UMR 208 PaLoc "Local Heritage, Environment & Globalization". Specialising in Anthropology, he is affiliated with both the Institute of Research for Development and the National Museum of Natural History (IRD/MNHN, Paris, France.) Author affiliation details are correct at time of print publication.

Search for publications
and

Chantal Crenn

Chantal Crenn is Associate Professor (MCF-HDR) for Social Anthropology at the University of Bordeaux Montaigne, France. Author affiliation details are correct at time of print publication.

Search for publications

Food Identities at Home and on the Move : Explorations at the Intersection of Food, Belonging and Dwelling

Bloomsbury Academic, 2020

Book chapter

...The idea of compiling this volume came up during the 13th SIEF (International Society for Ethnology and Folklore) Congress on the topic of Ways of Dwelling: Crisis – Craft – Creativity. The congress, held from the 26 to 30 March 2017...

Afterword

Carole Counihan

Carole Counihan is Professor Emerita of Anthropology, Millersville University, USA. Author affiliation details are correct at time of print publication.

Search for publications

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

Bloomsbury Academic, 2015

Book chapter

...This volume takes a revealing trip through the kitchens, tools, and techniques of diverse mestizo and indigenous Latin Americans in Mexico, Guatemala, Venezuela, Peru, Colombia, Brazil, Cuba, Costa Rica, and the United States...

Introduction: The Travels and Tendencies of Wine

David Inglis

David Inglis is Professor of Sociology at the University of Helsinki, Finland. Author affiliation details are correct at time of print publication.

Search for publications
and

Anna-Mari Almila

Anna-Mari Almila is Research Fellow at the University of the Arts London, UK. Author affiliation details are correct at time of print publication.

Search for publications

The Globalization of Wine

Bloomsbury Academic, 2019

Book chapter

...We walk into a shop that sells wine, located in a city somewhere in north-western Europe. We scan the shelves, which contain wines that have travelled to this country from all over the world. They range from well-known regions like Burgundy...

Eating away from home: Displaced and (re)rooted bodies

Emma-Jayne Abbots

Emma-Jayne Abbots is Senior Lecturer in Anthropology at the University of Wales Trinity Saint David, UK and Research Associate at the SOAS Food Studies Centre, UK. Author affiliation details are correct at time of print publication.

Search for publications

The Agency of Eating : Mediation, Food and the Body

Bloomsbury Academic, 2017

Book chapter

...Introduction In this chapter, I explore the multiple ways in which migrants construct their personhood, senses of belonging and social relations by eating both food ‘from home’ and the unfamiliar, and sometimes risky, foods they encounter...

Introduction

Alexander Nützenadel

Alexander Nuetzenadel is Chair of European Economic and Social History at the Europa-Universität Viadrina Frankfurt (Oder). Author affiliation details are correct at time of print publication.

Search for publications
and

Frank Trentmann

Frank Trentmann is Professor of Modern History at Birkbeck College, University of London, and Director of the Cultures of Consumption research programme, co-funded by the Economic and Social Research Council (ESRC) and the Arts and Humanities Research Council (AHRC). Author affiliation details are correct at time of print publication.

Search for publications

Food and Globalization : Consumption, Markets and Politics in the Modern World

Berg, 2008

Book chapter

...Food and globalization are inseparable. Since ancient times long-distance trade has involved staple foods and luxury products such as wine, tea, coffee, rice, spices and dried fish. Securing greater access to food was a driving force behind...

Ethnography of Food Activism

Valeria Siniscalchi

Valeria Siniscalchi is Associate Professor at the Ecole des Hautes Etudes en Sciences Sociales in Marseille, France. Author affiliation details are correct at time of print publication.

Search for publications
and

Carole Counihan

Carole Counihan is Professor Emerita of Anthropology, Millersville University, USA. Author affiliation details are correct at time of print publication.

Search for publications

Food Activism : Agency, Democracy and Economy

Bloomsbury Academic, 2014

Book chapter

...Introduction The idea for this book was born during fieldwork. We met doing research on the same subject—the Slow Food movement—but along two different pathways, one focusing “from above” on the movement’s headquarters, the other...

Conclusion

Cristina Grasseni

Cristina Grasseni is a tenured Researcher at Bergamo University (Italy) and Visiting Scholar at the Anthropology Department of Harvard University, USA (2011-14). She was David & Roberta Logie Fellow and Harvard Film Study Center Fellow at the Radcliffe Institute for Advanced Study (2011/12). Amongst her recent books are: Developing Skill Developing Vision. Practices of Locality at the Food of the Alps (2009) and Skilled Visions. Between Apprenticeship and Standards (2007). Author affiliation details are correct at time of print publication.

Search for publications

Beyond Alternative Food Networks : Italy’s Solidarity Purchase Groups

Bloomsbury Academic, 2013

Book chapter

...Diana, my elder gasista who once offered me cow liver, confessed during a GAS meeting: “You know, I go to the supermarket sometimes. There are a few things I need that I cannot procure through GAS. So I go, and I just buy those items. But I...

Space and Place

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Place, space, and food are interrelated. The material, social, and discursive relations that reproduce place are imbedded into the very stuff of food. Furthermore, because each place is unavoidably interconnected with other places...

Death at the Drive-Thru: Fast Food Betrayal in Bad Taste and Poultrygeist

Cynthia J. Miller

Cynthia J. Miller is a Scholar-in-Residence at Emerson College, USA, and a cultural anthropologist specializing in popular culture and visual media. She serves on the board of the National Popular Culture/American Culture Association, and is Treasurer and Governing Board member of the International Association for Media and History, as well as Director of Communication for the Center for the Study of Film and History. She also serves on the editorial board of the Journal of Popular Television. She is the winner of the James Welsh Prize for lifetime achievement in adaptation studies and the Peter C. Rollins prize for a book-length work in popular culture. Author affiliation details are correct at time of print publication.

Search for publications

What’s Eating You? : Food and Horror on Screen

Bloomsbury Academic, 2017

Book chapter

...Mario Cortini and Philip Nutman, “Profile: Peter Jackson: Master of Bad Taste,” Gorezone 5 (January 1989): 20.In 1976, the first McDonald’s arrived in New Zealand, beginning a gradual shift in the nation’s food consumption emphasis from...