Cuisine And Symbolic Capital
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| Author | : Cheleen Mahar |
| Publisher | : Cambridge Scholars Publishing |
| Total Pages | : 230 |
| Release | : 2010-05-11 |
| Genre | : Social Science |
| ISBN | : 1443822558 |
This collection of interdisciplinary essays examines food as it mediates social relationships and self-presentation in a variety of international films and literature. Authors explore the ways that making, eating and thinking about food reveals culture. In doing so the essays highlight how food and foodways become a type of symbolic capital, which influences the larger concern of cultural identity. Essays are organized into three central themes: Culinary Translations of Identity: From Britain to China; Food as Metaphor in Contemporary German Writing; and Love, Feasting and the Symbolic Power of Food in French Writing. Each essay investigates the uses of food as a way to apprehend cultural meaning. The essays presented provide theoretical templates for the study of food in a wide range of international film and literature,
| Author | : Rachel E. Black |
| Publisher | : University of Illinois Press |
| Total Pages | : 155 |
| Release | : 2021-11-02 |
| Genre | : Cooking |
| ISBN | : 0252052935 |
Though women enter France’s culinary professions at higher rates than ever, men still receive the lion’s share of the major awards and Michelin stars. Rachel E. Black looks at the experiences of women in Lyon to examine issues of gender inequality in France’s culinary industry. Known for its female-led kitchens, Lyon provides a unique setting for understanding the gender divide, as Lyonnais women have played a major role in maintaining the city’s culinary heritage and its status as a center for innovation. Voices from history combine with present-day interviews and participant observation to reveal the strategies women use to navigate male-dominated workplaces or, in many cases, avoid men in kitchens altogether. Black also charts how constraints imposed by French culture minimize the impact of #MeToo and other reform-minded movements. Evocative and original, Cheffes de Cuisine celebrates the successes of women inside the professional French kitchen and reveals the obstacles women face in the culinary industry and other male-dominated professions.
| Author | : Pierre Bourdieu |
| Publisher | : Routledge |
| Total Pages | : 641 |
| Release | : 2013-04-15 |
| Genre | : Philosophy |
| ISBN | : 113587316X |
Examines differences in taste between modern French classes, discusses the relationship between culture and politics, and outlines the strategies of pretension.
| Author | : Lawrence C. Rubin |
| Publisher | : McFarland |
| Total Pages | : 318 |
| Release | : 2014-01-10 |
| Genre | : Social Science |
| ISBN | : 0786451513 |
Historically, few topics have attracted as much scholarly, professional, or popular attention as food and eating--as one might expect, considering the fundamental role of food in basic human survival. Almost daily, a new food documentary, cooking show, diet program, food guru, or eating movement arises to challenge yesterday's dietary truths and the ways we think about dining. This work brings together voices from a wide range of disciplines, providing a fascinating feast of scholarly perspectives on food and eating practices, contemporary and historic, local and global. Nineteen essays cover a vast array of food-related topics, including the ever-increasing problems of agricultural globalization, the contemporary mass-marketing of a formerly grassroots movement for organic food production, the Food Network's successful mediation of social class, the widely popular phenomenon of professional competitive eating and current trends in "culinary tourism" and fast food advertising. Instructors considering this book for use in a course may request an examination copy here.
| Author | : Nir Avieli |
| Publisher | : Univ of California Press |
| Total Pages | : 292 |
| Release | : 2018 |
| Genre | : Cooking |
| ISBN | : 0520290097 |
Drawing on ethnography conducted in Israel since the late 1990s, Food and Power considers how power is produced, reproduced, negotiated, and subverted in the contemporary Israeli culinary sphere. Nir Avieli explores issues such as the definition of Israeli cuisine, the ownership of hummus, the privatization of communal Kibbutz dining rooms, and food at a military prison for Palestinian detainees to show how cooking and eating create ambivalence concerning questions of strength and weakness and how power and victimization are mixed into a sense of self-justification that maintains internal cohesion among Israeli Jews.
| Author | : Claire Kramsch |
| Publisher | : Cambridge University Press |
| Total Pages | : 293 |
| Release | : 2020-10-29 |
| Genre | : Language Arts & Disciplines |
| ISBN | : 1108877761 |
Language is not simply a tool for communication - symbolic power struggles underlie any speech act, discourse move, or verbal interaction, be it in face-to-face conversations, online tweets or political debates. This book provides a clear and accessible introduction to the topic of language and power from an applied linguistics perspective. It is clearly split into three sections: the power of symbolic representation, the power of symbolic action and the power to create symbolic reality. It draws upon a wide range of existing work by philosophers, sociolinguists, sociologists and applied linguists, and includes current real-world examples, to provide a fresh insight into a topic that is of particular significance and interest in the current political climate and in our increasingly digital age. The book shows the workings of language as symbolic power in educational, social, cultural and political settings and discusses ways to respond to and even resist symbolic violence.
| Author | : Irina Perianova |
| Publisher | : Cambridge Scholars Publishing |
| Total Pages | : 165 |
| Release | : 2013-01-03 |
| Genre | : Social Science |
| ISBN | : 1443845116 |
The Polyphony of Food explores food as a multiple discourse in the context of Abraham Maslow’s theory of the hierarchy of human needs and motivations. In Maslow’s theory, food as a basic psychological need belongs to the tier of D (deficit) needs. However, it is the author’s assumption that food and eating cut across the whole hierarchical board of human motivations. In many cases, food takes on compensatory functions and stands for other needs, thus satisfying the entire range of D, and even of B (being) needs. Food is an expression of material culture and marks dominant social distinctions in society, such as gender, class, religion, age, profession and ethnicity. Apart from being highly ritualized, food serves to highlight what people find beautiful or ugly, what they view as acceptable and unacceptable, proper or improper. Numerous illustrations and anecdotes aim to prove that food and meals are a means to feel safe and secure, to affirm cultural and social identity, and to serve as a vehicle of bonding, affiliation, belonging, acceptance, love and esteem as well as a means of self-actualization. A special emphasis is placed on the concept of food appropriateness which is linked to politeness and viewed from several standpoints.
| Author | : Amy B. Trubek |
| Publisher | : Univ of California Press |
| Total Pages | : 317 |
| Release | : 2008-05-05 |
| Genre | : Cooking |
| ISBN | : 052093413X |
How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.
| Author | : Dorothy Chansky |
| Publisher | : Vernon Press |
| Total Pages | : 254 |
| Release | : 2021-02-02 |
| Genre | : Social Science |
| ISBN | : 1648891020 |
"Conversations With Food" offers readers an array of essays revealing the power of food (and its absence) to transform relationships between the human and non-human realms; to define national, colonial, and postcolonial cultures; to help instantiate race, gender, and class relations; and to serve as the basis for policymaking. Food functions in these contexts as items in religious or secular law, as objects with which to bargain or over which to fight, as literary trope, and as a way to improve or harm health—individual or collective. The anthology ranges from Ancient Greece to the posthuman fairy underworld; from the codifying of French culinary heritage to the strategic marketing of 100-calorie snacks; from the European famine after the Second World War to the lush and exotic cuisines of culinary tourism today. "Conversations With Food" will engage anyone interested in discovering the disciplinary breadth and depth of food studies. The anthology is ideally suited for introductory and advanced courses in food studies, as it includes essays in a range of humanities and social science disciplines, and each author draws cross-disciplinary linkages between their own work and other essays in the volume. This thematic and conceptual intercalation, when read with the editors’ introduction, makes the collection an exceptionally strong representation of the field of food studies.
| Author | : Nafsika Papacharalampous |
| Publisher | : Taylor & Francis |
| Total Pages | : 209 |
| Release | : 2023-11-10 |
| Genre | : Social Science |
| ISBN | : 1000897346 |
This book is an ethnography of the metamorphosis of rural foods and traditional dishes and of the making of cuisine and identity in contemporary Athens. In the wake of the financial crisis in Athens in the mid-2015s, forgotten rural foods of the past are transformed into luxurious artisanal foods, while traditional dishes appear reinvented in fine-dining restaurants, after decades of darkness. How, and why is this all happening in a city of poverty, hardship and economic crisis? Through sensory descriptions and thick ethnographic material, it follows the Athenian affluent middle class in upscale delis and goes inside fine-dining restaurant kitchens, discussing the complex combination of cuisine, tradition, memory and identity, revealing the cultural logic and social aspects of cuisine. It demonstrates how cuisine emerges from very different, often contradictory social spaces, not only as an intellectual and aesthetic endeavour of chefs or as a revival of foods and foodways that link the country and the city, but also as interlinked with embodied memories and embedded in social relations and commensality. This book will be of great interest to scholars and students in Anthropology and Food Studies.
