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  • Globalization & Localization
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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

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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.

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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.

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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.

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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.

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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.

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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.

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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...

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.

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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...

Provenance

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Literally referring to place of origin (where things come from), “provenance” is derived from the French verb provenir. In everyday English usage, provenance is most often...

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.

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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.

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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.

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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...

Natural Wine and the Globalization of a Taste for Provenance

The Globalization of Wine

Bloomsbury Academic, 2019

Book chapter

...Introduction This chapter examines the globalization of wine from the perspective of taste. To the initiated and uninitiated alike, it is clear that wine has everything to do with taste. The organoleptic and chemical properties of wines...

Introduction

Rachel E. Black

Rachel E. Black is assistant professor and coordinator of the Gastronomy Program at Boston University, USA. She edited Alcohol in Popular Culture: An Encyclopedia (Greenwood, 2011) and has a forthcoming monograph Porta Palazzo: Food, Place and Community at the market (University of Pennsylvania Press) that is an ethnographic study of an open-air market in Italy. Author affiliation details are correct at time of print publication.

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Robert C. Ulin

Robert C. Ulin is Professor of Anthropology at Rochester Institute of Technology, USA where he also served for two years as Dean of the College of Liberal Arts. Prior to coming to RIT, Ulin served as Chair of Anthropology at Western Michigan University. He is the author of Vintages and Traditions and numerous articles on the anthropology of wine. He is also well known for his work on hermeneutics, critical theory and historical anthropology. Author affiliation details are correct at time of print publication.

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Wine and Culture : Vineyard To Glass

Bloomsbury Academic, 2013

Book chapter

...Wine has long been and continues to be an important commodity that generates significant interest because of its commercial, symbolic, cultural, and aesthetic value. On the academic side, historians, geographers, and economists continue...